Hill & Harvest

04/09/2026

🐑 LOVE LAMB WEEK 🐑

From a whole saddle of lamb to these beautiful little noisettes…

Inspired by Marco Pierre White on MasterChef Australia, I decided to have a go at butchering a saddle from one of our very own homebred Jacob lambs.

Each noisette has the tender fillet running through the centre, surrounded by backstrap on either side, then wrapped in the saddle skin, rolled, tied and carefully portioned.

I feel very fortunate to be able to learn these traditional butchery skills using lamb that we have bred and reared ourselves. They may not be absolutely perfect, but for a first attempt, I’m rather pleased with them!

And, as always, nothing will go to waste. Every bone and trimming is being roasted down to make a beautiful lamb stock—the base for a rich Madeira sauce to serve alongside the noisettes.

Knowing where our food comes from, respecting the whole animal and making something special from every part of it—that’s what celebrating British lamb means to us.

18/08/2026

🥩 Slow-Roasted Smokehouse BBQ Hereford Short Ribs 🤤🔥

Whilst we’re waiting for our own Hereford cattle to grow on over the winter, ready for our beef boxes next year, we decided to try a beef box from a local farm.

We asked for short ribs as an extra… and we were NOT disappointed. 😍 These were absolutely unreal — fall-apart tender, sticky, smoky and definitely something we’ll be having again!

How we cooked them 👇

🔥 Rubbed all over with a Smokehouse BBQ rub
🔥 Covered with foil (plus added a little water in the bottom of the pan) and cooked low & slow at 150°C for 3 hours
🔥 Checked halfway… Added a little water to the bottom of the dish to stop them drying out
🔥 Turned the oven up to 180°C, removed the foil and gave them another 20 minutes to crisp up on top
🔥 Finished with a generous drizzle of BBQ sauce 🤤

Served with chips and a buffalo ranch salad. 👌

I think my husband thanked me about 5 times for making these and said they’d made his whole day better 😂❤️

Safe to say, short ribs will definitely be making an appearance when our Hereford beef boxes are available! 🐂🥩

13/08/2026

Hot as hell in this suit 🔥

11/08/2026

Very limited amount of lamb boxes from us this year. Last date to preorder 18th August. As always, collection from the farm or local delivery available.

https://www.hillandharvest.co.uk/shop/butchery/QEINXRCV5364EOPT27QD7NLV

31/07/2026

19/06/2026

Hive 1 — The Elsecar Swarm
A real pleasure to work with. These bees are incredibly gentle, calm on the comb, and building up beautifully. They’ve already filled the brood box and have drawn out every frame in the super. No capped honey just yet, but they’re clearly gathering well and have plenty of promise.

Hive 2 — The Bought Nuc
Now running on a double brood box, with the queen laying strongly and the colony expanding nicely. They’ve got good momentum and seem to be settling in well, although they do have a bit of attitude compared with the gentler colonies.

Hive 3 — The Difficult Nuc
This colony is productive, but definitely not friendly. They’ve been very defensive and have delivered more than a few stings during inspections. On the plus side, they’re working hard, have drawn out all the comb in the super, and are starting to fill it, although nothing is capped yet. A requeen is likely on the cards to improve temperament.

Hive 4 — The Huddersfield Road Swarm
A strong and promising swarm that has moved into its new hive well. They’re prolific, active, and already making good progress. They still have four fresh frames to draw and fill, but judging by their energy, they should make short work of it.

Nuc 1 — The Cone and Cupboard Swarm Combination
This is an interesting one. The combined colony has good numbers and access to brood, but no queen or eggs have been sighted yet. They also haven’t started making queen cells, which suggests there may well be a queen present — just keeping herself hidden for now. One to watch closely over the next inspection or two.

Overall, the apiary is looking strong: plenty of comb being drawn, brood boxes filling up, and supers starting to come into play. A few colonies are showing real promise, while Hive 3 may need a temperamen reset before it becomes enjoyable to handle.

15/06/2026

Out of food HANGRY bees… got stung twice yesterday! They’ve gone from filling up boxes of honey to starving in the space of two weeks because of all that wet weather we’ve been having. It’s ok though, caught it early and they’ve all got some extra feed to get them through that June dearth.

03/04/2026

Really enjoying the new labels on our honey jars. Design all hand drawn, not an AI bot in sight for this one because why would we let AI have the fun bits?

24/03/2026

When we visited New York last year for our honeymoon we had the most incredible bagels, you can’t get anything like them here. So I set out on a journey to make delicious sourdough bagels.

I’ll be bringing our first small batch to the spring farmers market on the 4th… flavours include classic Italian, sesame and cinnamon sugar crust bagels ( my favourite) 🥯 🥯🥯🥯🥯🥯🥯🥯🥯

20/03/2026

We’ve been busy in the kitchen experimenting… and we’re very excited to say we’ve started making sourdough bagels 🥯✨

Pictured here are our Italian sourdough bagels, slowly fermented over 2 days to develop that deep, rich flavour and perfect texture. They’ve got a beautiful chew, a crisp crust, and they’re absolutely spot on toasted with a generous layer of cream cheese 🤤

We’re still perfecting them, but all being well, we’ll be bringing these along to our markets soon 👀

Let us know what you think… and flavours would you like to see on the stall?👇