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
Enjoy a Cream Tea in our Cafe
Spring is here and what better time to enjoy a Cowdray Cream Tea. Our scones are baked daily in our kitchens and are served with Riverford Organic Clotted Cream and local Ouse Valley Strawberry Jam.
Cheese of the Month – Tymsboro
Tymsboro is made at Sleight Farm just south of Bath where Mary Holbrook and her herd of goats have long been pioneering the artisan craft of British cheese making.
This charcoal coated pyramid unpasteurised goat’s cheese is reminiscent of the classic French goat’s cheese Valençay. The cheese is compressed for a few days, before being turned out of the moulds to be coated in ash and matured for four weeks. At this stage it tastes like a lemony savoury ice cream, but when left to mature for an additional two to three months it takes on more of a crumb and has a waft of nuttiness. Do have a taster when you are next passing the deli!
Andrew Johnson and his team are with us every Friday between 11.30am-4.00pm. You will find them on the courtyard in front of the shop. They no longer visit us on Tuesdays.
Cafe Bookings – We no longer take reservations in the Cafe. The Cafe is open Monday-Sunday 9am-5pm.