Cowdray Farm Shop & Café
Situated on the 16,500 acre Cowdray Estate just outside Midhurst, West Sussex, at the heart of the South Downs National Park.
The Cowdray Farm Shop and Café
The Farm Shop and Cafe are seen as the hub of the Estate. The running of it is a family affair and represents so much of the Estate’s holistic ethos. The sourcing policy is of the highest standard and starts with our own home grown produce. The lamb and beef comes from the Home Farms and the Head Butcher is in the enviable position of being able to talk with the farmer about how the animals are raised and the impact this has on the end results.
Our award winning venison is available on the butcher’s counter. This meat is perhaps one of our most sustainable food sources.
The Café serves outstanding food, from breakfast to sandwiches and snacks, to substantial meals, made from scratch, using traditional artisan techniques and the best Cowdray & local produce. We make all our own cakes and our eggs, which are laid by our chickens at the Model Farm, and used by our chefs in our kitchen and are for sale in the shop.
We buy our pork from Scott’s of Storrington who farm their free range pigs a few miles from us here at Cowdray. Hawie and his team cure cuts for bacon to our Cowdray specific recipe, smoke some in the traditional way and leave the rest green. The team also make our famous Cowdray sausages using seasonally fresh herbs grown on the Estate and don’t use any preservatives.
Enjoy our delicious bacon and sausages as part of your Full English Breakfast in the Cafe or you can purchase some of our more exotic varieties like Merguez from the butchers in the shop.
We support local suppliers whenever we are able and source only the very best produce for our store. Monmouth Coffee is now being served in the Cafe and is available to buy in the Shop and Neal’s Yard Dairy supplies our cheeses.
News & Events
Cheese of the Month – Gorwydd Caerphilly
Our cheese of the month is made by Todd, Maugan and Kim Trethowan in Llanddewi Brefi, Ceredigion using unpasteurised cow’s milk and traditional rennet.
Todd studied archaeology at university but soon became interested in cheese making after a stint at Neal’s Yard Dairy. Invaluable help came from Chris Duckett, a third generation Caerphilly maker in Somerset. Todd lived in a camper van in Chris’s farmyard whilst learning how to make the cheese before returning to Wales to make his own.
This delicious cheese melts brilliantly so it is the perfect ingredient for a toasted cheese sandwich. Do have a taster when you are next passing the Deli.
Fresh Fish on Tuesdays as well as Fridays!
Andrew Johnson and his team are with us every Tuesday as well as every Friday. Tuesdays 11.30am- 2.30pm & Fridays 11.30am – 4pm.
We no longer take Cafe Reservations for Saturdays, Sundays or Bank Holidays. We continue to take midweek bookings which may be made on the day but until we call you back your booking is not confirmed. If you would like to book for midweek call 01730 815152.
We are now operating our Winter opening hours in the Cafe which are Monday-Sunday 9am-5pm.
Join our team!
We’ve a section on our website called ‘Join our Team’. We are looking for people to join our fast growing operation who are passionate about good food, who enjoy working with the best quality and understand excellent customer service. We are looking to fill the following positions: Chef, Cafe Supervisor and Retail Assistant.