British Food Fortnight

It’s British Food Fortnight (17th September-2nd October), so it’s only fitting that we celebrate all the delicious things we sell that come from traditional, free-range British farms and are 100% traceable.

We’re a bunch of British farmers who are proud to support British farmers. It’s more important than ever to get firmly behind some of the hardest working people in the country. It’s also more important than ever to demand more transparency and honesty from your food. If it’s going on your’s and your family’s plates, ask yourself where it comes from.

In Britain, we produce some of the best grassland in the UK which in turn provides us with fantastic marbled meat loaded with Omega-3s. British farmers need your support so the next time you’re about to buy meat make sure you make an informed decision.

James Mansfield, field&flower Co-Founder

If you want to know more about the process from farm to plate, then have a little read below to find our more about each of our farmers and where your meat comes from!


James Flower – Beef farmer at Home Farm (where it all started!)james

At field&flower, we source only 100% grass-fed and grass-finished beef from local West Country farms. One is our very own Home Farm, run by John Flower along with the help of his son James, a founder of field&flower and of course not forgetting Molly the dog!

Situated within the National Nature Reserve of the Gordano Valley, Home Farm has always taken pride in using traditional agricultural methods to maintain a very high standard of animal welfare. They keep a small suckler herd of cows, which conceive and give birth naturally once a year, and once the cattle are weaned, they are free to grace in clover-rich pastures all year round.


Rob Mercer – Pig farmer at Packington Farmrob

Rob breeds Duroc crossed with Large White Boars, these pigs are renowned for having fantastic mothering qualities as well as being strong and most importantly having the best tasting pork. He ensures the pigs have a well-balanced and nutritious diet which helps to keep them happy and as healthy as possible and adds to their fantastic taste. The pigs are reared naturally without additives, growth promoters or antibiotics, using the best genetics knowledge and superior quality feed to get results.


Stuart Perkins – Chicken farmer at Castlemead Farmstuart

We work with Stuart because he only produces free-range chicken that have enjoyed a full and active life, providing the absolute best welfare practice for his birds, whilst also imposing minimal impact on the environment.

Free-range birds mean happy birds and that really does come through in the flavour and texture of their meat. Stuart never uses antibiotics, it’s a simple philosophy that the best welfare practice gives you the highest quality and best tasting meat and that’s what Castlemead is all about.


Andrew Hawkins – Lamb farmer at Cannons Leigh Farmandrew

All of Andrew’s lambs are Devon Suffolk Cross, one of the oldest and most native British breeds. They are entirely free-range and naturally-fed; enjoying fresh grass for the majority of the year, Andrew also feeds the lambs ‘forage’ food such as home-grown turnips in the winter.

The colder months can be a difficult time for baby lambs. They really dislike the miserable weather, especially the wet, and to help with the low temperatures, Andrew protects them with little biodegradable jackets to help prevent hypothermia which is the major cause of lamb mortality in the UK.

Recycle and win!


Customer picture: Reggie the cat has found his new nap spot

It’s Recycling Week 2016 and we’d love for you to get involved with us!

You might already be recycling-savvy, but we’re sure you’ve probably got a field&flower box or two sitting about at home.

We encourage our customers to recycle and help with our mission to become more environmentally sustainable and waste friendly. All of our boxes are FSC certified.

What can you recycle?

Ice Packs

Our ice packs are incredibly useful and we hear stories all the time of how our customers re-use them. Simply place them in the freezer and use them as coolers for your picnic and lunch boxes. We also like to use them as cool packs for any aches or sprains that pop up!

If you wish to get rid of them, the packs can be burst and the water used to put in your pet bowl or water your flowers with.

field&flower BoxScreen Shot 2016-08-26 at 16.01.09

Our boxes are 100% recyclable and can be placed into your household recycling bin. They also are the best gift you can give to your cat or dog (Arthur loves sitting in them!)

We have customers who use them for storage and others who save them for rainy days to give to the kids to make cardboard houses or robots with!

Plastic Liner

The plastic silver liner that comes inside your box can be put into general plastic recycling in most areas (do check with your local council if you are unsure). Other uses for the liner could be to cut stars and moons out and stick them on a child’s bedroom wall or use them for making Christmas decorations.

We’d love to see how you recycle your field&flower box! Post your photos on Twitter and Facebook with the hashtag #fafrecycle and #recycleweek the most inventive photo will win a free pack of bacon in their next delivery.


What’s in season this September?


September is here, bringing with it a fantastic array of seasonal goods.

We still might have a bit of sunshine, but autumn is well on its way. The start of the season will see the end of crops from the summer such as runner beans, green beans and courgettes. However, just because they are on their way out does not mean they are any less tasty! Our favourite recipe of the moment is our Salmon and Runner Bean Linguine.

As the temperature drops we will see changes come with new autumnal produce, including apples, parsnips and leeks.

To help you get the most out of your box this month, we’ve put together a new weekly meal plan. In this we offer 4 tasty meat options as well as some inspiration for the non-meat days. Our philosophy has always been to encourage people to eat less but better quality meat from from farms we know and trust.

Get your copy here now!

Why not try some our recipes perfect for this transition period? We have selected a few of our favourites below:


Don’t forget, we love to see your creations in the kitchen so make sure you tag @fieldandflower or use the #fieldandflower when you post on social!

A guide to field&flower lamb cuts

It’s important to understand where the meat you eat has come from and that it’s had a good and healthy life. All of our lamb and mutton is sourced from two farms in the West Country, from farmers Andrew Hawkings and Mike Oldfield. Sourcing our lamb from the West Country means complete traceability and minimal food miles which in turn minimises the stress for the animals. We then hang our lamb for a minimum of 6 days before expertly butchering in our Somerset butchery.

In celebration of #LoveLambWeek, we’ve put together a guide to show you exactly where our favourite cuts come from plus our top tips for getting the most out of them. As a general rule the lesser working muscles are likely to be the most tender, whilst the harder working ones need more cooking time. Take a look at our handy guide below.



1. SCRAG/NECK The neck is rolled into the shoulder joint.
2. LAMB SHOULDER This part of the animal has worked hard so is much more suited to slow-cooking. This process breaks down any fibres to produce a nice and tender meat. 
 F&F027 Bone-in/Boneless Shoulder

This is a great alternative roasting joint and comes with the bone-in and out. Bone-in = more flavour, Boneless = easier to carve.

3. BEST END OF NECK/RACK This section produces some of the most tender cuts of lamb.
 Lamb rack Lamb rack

Cut from the best end of neck, this delicate and tender roasting joint is a real showstopper. Our lamb rack is French trimmed so the bone is left protruding after the fat has been trimmed away, these can be cut into individual cutlets which is perfect for any dinner party or special occasion.

4.BREAST This is the belly area of the lamb and one of the best for value.
 F&F020 Breast of lamb

One of least expensive lamb joints, this succulent breast cut is full of ample marbling and fabulous when stuffed and slow roasted on a low heat for 2 hours.

5. LOIN A great variety of cuts from this section of lamb, best when grilling of frying.
FieldFlower1532184 Boneless Saddle Joint

This cut is beautifully sweet and the most tender of all the lamb joints available. It’s boneless too and neatly rolled and tied with a thin layer of fat to add to the flavours.

 FieldFlower1532173 Lamb Noisettes

Our noisettes are rolled into little thick medallions and tied with a thin layer of fat that caramelises and melts through the meat to help keep the juices locked in.

Field&Flower201313085 Barnsley Chops 

Also known as the saddle chops, these cuts are taken from across the loin of the lamb and become a butterflied double sided chop. They have a sweet fat which enhances their flavour and are fairly large too so perfect for those with a hearty appetite!

 lambchop Lamb Loin Chops

Our chops are left on the bone for maximum and intensified flavour, they’re best served slightly pink which means not very long at all in the oven. These loin cuts are our smallest lamb chops so try the Barnsley Chop for a bigger cut.

Mutton-Cannon.jpg Mutton Cannon

Considered one of the best cuts for roasting, the cannon is half of the loin side of mutton, boned and rolled. It’s tender and lean, and whilst it’s brilliant roasted it can also be sliced for grilling or frying, baked in pastry if you’re feeling decadent or cut into strips for stir frying on healthier days.

6. CHUMP The chump is considered to be the equivalent to the rump in beef. It’s a lean and tender cut full of flavour as it hasn’t worked very hard. Just be sure not to overcook it!
 F&F015 Mutton Rump Steak

Cut from where the loin meets the leg, these steaks are also referred to as the ‘chump steaks’.

7. LEG Like the shoulders, the lamb leg has worked hard which means extra flavour.
F&F028 Whole & Half Leg

A wonderful joint for family dinner, celebrations or just plain indulgence! When roasted the leg sweet with a crispy outside and juicy pink middle. You could also take the bone out of the leg to butterfly and marinate the meat before roasting or barbecuing.

 Lamb leg steaks - NEW Leg Steaks

These lamb leg steaks are delicate, full of flavour and really won’t disappoint. We deliver them boneless and they’re really quick to cook too, just griddle or pan fry them on a piping hot heat for two minutes on each side for medium-rare or a bit longer if you prefer it more well done.

F&F016 Prime Diced Lamb

Our diced lamb is perfectly prepared for you to create your very own skewers for the BBQ, curries for a Friday night or winter pies for those colder months.

Our top tips for enjoying lamb

  1. Prepare it – Certain cuts take really well to being marinaded, it adds extra flavor and tenderises the meat. Our Thyme Marinaded Butterflied Lamb of Leg works really well.
  2. Store it – Keep the smaller cuts in the fridge for 4/5 days and larger joints will last longer for 5/6 days. Check the packet for details. All of our meat can be frozen up to 3 months and the flavor will remain just as good as eating fresh. The hanging time reduces the water content meaning the freezing process doesn’t affect the texture of the meat.
  3. Partner it – compliment your meat with a mint sauce or mint jelly to maximise the flavour!