talt0n-m1ll-82964
  • Home
  • Articles Posted by Dan Vince

ASPARAGUS SEASON. EXTRA LARGE CHICKEN. FREE RANGE PORK. QUALITY BEFORE QUANTITY.

The true asparagus season is upon us. That is a 6 week cutting period starting on St Georges day, 23rd April, depending on the season’s weather. There is much confusion these days as the season has been stretched fore and[...]

read more

TALTON MILL HOME GROWN ASPARAGUS

Our asparagus has arrived! Pop into the farm butchery on a Friday or Saturday for some freshly picked spears. Friday 17th May is our home grown asparagus supper night. Please see below for details … TALTON MILL SUPPER CLUB HOME[...]

read more

Butchery News. Ham & Honey Supper Club.

Butchery News. Ham & Honey Supper Club. Crafty Friday Workshops. Bushcraft, Foraging, Eco-Therapy and Wood Carving Workshops. There is much going on at Talton Mill these days! We hope you will enjoy reading our news and we hope to see[...]

read more

ANNOUNCING THE LAUNCH OF OUR CRAFTY FRIDAYS WORKSHOPS WITH LUNCH

  We are delighted to be launching a programme of craft workshops in our Mill Woodhouse from Friday 1st March.  Each workshop will take place in the side section of The Mill Woodhouse every Friday.  Please book directly with the[...]

read more

TALTON MILL BUTCHERY NEWS

Local Venison. Free Range Chicken. Lamb & Mint Sausages. Chicks in the ‘Chickarium’. Fearless Piglets! At last we now have fresh local venison in the farm butchery. All cuts will be available this Friday and Saturday. I hope this is[...]

read more

TALTON MILL BUTCHERY NEWSLETTER

Colin and I are still in the farm butchery on a Friday and Saturday offering the very best in local and Talton Mill home reared meat. We recently had a litter of pigs born on the farm. They are very[...]

read more