Our Farm Shop Gin Guide


We’ve said it once, we’ll say it twice: drink more gin. Here are a few of our favourites:


Aberfalls Distillery, North Wales

From just up the road in North Wales, we love all of this distillery’s flavours, and we know you will too. Aber Falls Distillery is one of only four in Wales, and the first in North Wales since the early 1900s.


Forager’s Gin, Snowdonia

Forager’s Yellow Label Gin was created by the Snowdonia Distillery using Welsh mountain water and locally foraged juniper, sea buckthorn, apple, elderberry, gorse flower and heather. It’s a gin with a real sense of place, a mountainous juniper-driven style, with a fruity sweetness imparted by the apple and elderberry, wild floral notes of gorse and heather.


Gwyr, The Gower Gin co.

A delicious Welsh gin from The Gower Gin Company, made using a combination of eight botanicals - including juniper, lemon, pink grapefruit, bronze fennel and green fennel. A good balance of savoury and citrus sweetness.


Liverpool Gin, Valencian Orange

This gin combines Liverpool Gin's highly distinctive blend of organic botanicals and ingredients with the zesty, citrus notes of orange from Valencia.


Damhilé Seaweed Gin

Designed to complement seafood it is infused with handpicked seaweed from the Celtic coast for three weeks, giving it a lovely light green hue before being triple filtered and bottled.

Our Farm Shop Beer Guide


The brilliant BeerBods having curated a whole wall of beer for us here at the Farm Shop and we are certain that it’s the best selection of beer for miles. Here’s ten of our favourites.


Siren Craft Brew, White Tips IPA

A white IPA brewed with orange, lime and grapefruit peel. A sessional IPA, Siren’s wit beer combined with IPA levels of hops. A traditional wit yeast works in harmony with the citrus peel and a healthy hop dosing to create a balanced IPA that is sure to pull you in wave after wave.


Runaway Brewery ESB

A British classic Extra Special Bitter. Brewed with Belgian speciality malts and new world hops for added flavour and complexity.


Lost and Grounded, Hop-hand Fallacy Farmhouse Ale

A refreshing and funky farmhouse ale. This brew has a really good amount of carbonation that allows the tastes to dance around on the palate. The beer has a spicy nose that gives way to a savoury taste in the mouth and a wonderfully dry and refreshing finish.


Wild Horse, Nokota

Brewed in the small seaside town of Llandudno, just up the A55 in North Wales, Wild Horse’s Nokota is a Session IPA. Hyper-sessionable, expect a hazy, hoppy, tropical 3.8% beer.


Brekeriet Picnic Sour

Picnic Sour is a very special low alcohol beer with a nice and fruity rhubarb flavour. The fermentation with lactobacillus bacteria adds a crisp and refreshing taste.


Dead Man’s Fist Smoked Porter

This subtly smoked porter slinks smoothly past before being followed by the crack and heat of fiery black pepper.


Mad Hatter Choco Choc Choc

A true chocolate porter - think top quality 70% cocoa chocolate, in beer form.


One Mile End Snakecharmer

One Mile End’s staple IPA. Big & hoppy, Snakecharmer boasts a lightly sweet toffee flavour from natural caramelisation. US hops such as Mosaic and Citra cut through and liven everything up, adding tropical and blueberry notes.


Tiny Rebel Stay Puft

This marshmallow porter has the classic roasty qualities of a proper dark ale, whilst the marshmallow gives it a smooth sweetness, both combining for a delightful, S’mores-like ale. A sweet treat for the cold winter nights.


Good Things Brewing co. Pale Ale

Floral and tropical, this pale ale is made with a good dosage of hops on both the hot and cold side of the brew. Easy drinking guaranteed.

Our Farm Shop Christmas Cheese Guide

Our cheese-pro Janine has picked her top ten cheeses in our fridge for you to create the ultimate cheeseboard this Christmas.


Blacks Charcoal Cheddar

A 20-24 month old vintage cheddar blended with charcoal, to produce the unique looking and stunningly tasty, creamy cheddar with a real cheeky tang and aftertaste.


Tuxford and Tebutt

The Tuxford & Tebbutt brand is a guarantee of prize-winning traditional Blue Stilton which will delight the palate of the most discerning cheese connoisseur.


Rosary Goats Cheese

Rosary Goats cheese is an English handmade cheese made on the border of Hampshire and Wiltshire. The cheese is made from the milk of British Saanen goats by Chris and Clare Moody on their family farm, and then name is taken from their family home “The Rosary”.


Caws Cenarth

A rind washed soft cheese made in West Wales from cows milk, with a springy, supple texture and buttery flavour.


Abergavenny Tintern

Tintern A deliciously creamy mature cheddar blended with fresh chives and shallots.  Tintern takes it's name from the village of Tintern on the River Wye in Abergavenny, Monmouthshire.  It is said that the Monks at Tintern Abbey farmed the shallots in the Abbey grounds! 


Cave Slate Aged Welsh Cheddar

Cavern Aged Cheddar. Cavern Cheddar has been developed in partnership with Llechwedd Slate Caverns to add a real depth of flavour to our Welsh Cheddar. The cheese is made to a special bespoke recipe and matured to a minimum of 11 months.


Applewood Smoked

Applewood is a traditional farmhouse Cheddar from Ilchester. An English cheese, it also goes by the name of Applewood smoked cheddar. This dense semi-hard cheese was first invented in 1965 in Somerset, England.

Our Farm Shop Christmas Gift Guide

Ridley’s Games


We love these contemporary packs of some dld-school classics. Games, puzzles, trivia and novelties. A happy blast from the past from when toys were proper toys.

The Do Book Co.


We love the inspirational guidebooks from the Do Book Co. an independent publishing company based in London. We have a brilliant selection, covering topics such as birth, growing your own vegetables, sourdough and advise for start-up businesses. These handy pocket guides make a perfect present.

Other favourite titles on our shelves: Do Birth, Do Design, Do Preserve, Do Open, Do Sourdough, Do Grow, Do Wild Baking + more.

Neon Mug


If it’s neon - we love it. These neon mugs are perfect to brighten any kitchen or office desk.

The Extra Mile Guide


An insider’s guide to alternative and delicious places to stop along the motorway. A beautifully designed book and perfect accompaniment for all of those long and boring motorway drives. Flick to page 350 to find us!

2019 Workshops and Courses


If you’re looking for that something a little bit different, what about a workshop or voucher for one of our many hands-on experiences here at the Farm Shop in 2019? We’ve got An introduction to cheesemaking, spoon carving, willow basket making and loads more. Email us directly and we will create a bespoke voucher for you to gift.

Check out our calendar for all events here and get in touch with sarah.hellen@hawardenestate.co.uk for your bespoke voucher.

A ticket to the Good Life Experience Festival 2019


Gift the gift of the good times. A weekend of discovery and adventure, music, food, books and the Great Outdoors held here on the Hawarden Estate. A brilliant weekend for all of the family and something for everyone to look forward to throughout the year. Book yours here

Claire’s cheesy leeks with Caerphilly


Make a simple roux sauce in a pan with butter, milk and flour.

Crumble in a generous handful (or two) of Caerphilly Cheese. 

Sautée your chopped leeks in a knob of butter till soft.

Add your cheesy roux and stir.

Top with an extra crumbling of Caerphilly and grill for extra indulgence.

Nice and quick, nice and easy.

Watch out - most is eaten before it leaves the pan.

Find your leeks out in the Fruit and Veg Market stalls and your Caerphilly at the Cheese counter. Enjoy!

Splendid Bakes' PYO Blackcurrant and White Chocolate Muffins

Ripe blackcurrants that have been warmed by the sun thanks to their inky hue are the perfect taste of a British Summer. This week we had some friends visiting from overseas and I thought that what better way to show them around than to take them berry picking? I told my friend that we were going to a PYO at a farm shop filled with British cheeses and she took no more convincing. 

We picked almost a whole punnet each of blackcurrants, redcurrants and gooseberries and those that weren’t eaten on the way home or grabbed by the handful after lunch were made into some rather splendid treats:


Blackcurrant and White Chocolate Muffins

These muffins are great for making with children. Weigh out all of your ingredients first, then use your largest mixing bowl (to prevent mixture sloshing over the sides from erratic mixing) combine the sugar with the wet ingredients and then with the dry, then add the blackcurrants and chocolate. That’s it! 

250g Plain flour

2 tsp Baking powder

1 tsp Ground cinnamon

150ml buttermilk (or curdle 140ml full fat milk with 10ml lemon juice)

100ml Rapeseed oil (or melted butter or another flavourless oil)

75g Caster sugar

2 large eggs

1 tsp vanilla extract

100g (about a quarter of a punnet) Blackcurrants, stir in a teaspoon of flour to coat them.

50g white chocolate chips


Preheat your oven to 150C (Fan), line cupcake tin with paper cases or grease the tin.

Combine all of the wet ingredients and the sugar in a large bowl. I gave the children a balloon whisk to use as it makes it easier for little arms to mix, and you’re less likely to have them launching mixture over the sides. 

Combine the dry ingredients then sift over the wet mixture. Stir just enough to combine to a lumpy mixture then add almost all of the blackcurrants and chocolate. The less you mix, the lighter the muffin. 

Spoon the batter into prepared cupcake cases then top each with a few of your reserved blackcurrants and chocolate chips

Bake in the prepared oven for 30 – 40 minutes, checking after 20 minutes. They are done when the sponge is golden and firm when pressed and the blackcurrants on top have burst.

Makes 12 large muffins or 24 – 36 mini muffins, depending on your tin size. 

They are best on the day they’re made but will keep for 3-4 days in a sealed container. They also freeze well.

Variation – I like my muffins with a flat top but if you like more American style domed muffins, add another teaspoon of baking powder to the dry ingredients, and a teaspoon of lemon juice to the wet. 

Top Tip – Don’t put your children in white T-shirts to go blackcurrant picking. 

Thank you Kate! See more at www.splendidbakes.co.uk



Serves 4

500g Gooseberries

4 tbsp caster sugar

2 finely pared strips of lemon zest

12 medium heads of elderflower, plus a few to decorate

300ml double cream

Put the gooseberries into a pan with the sugar, lemon zest and a few splashed of water and throw the elderflower heads on top. Heat gently until the gooseberries begin to break up, then simmer for 15 minutes or so, stirring occasionally. Push the pulpy mush through a sieve and leave to cool completely. 

Whisk the cream until soft peaks form, then fold into the gooseberry purée - either leaving it as a ripple or combining evenly. Refrigerate for a couple of hours before serving.

Spoon the chilled fruit fool into serving glasses and top each with a sprig of elderflower to decorate.



Sterilise a few jars in the oven before/while cooking.

5 Pears - cored, peeled and chopped into small chunks 

300g Gooseberries - chopped into quarters 

2 Garlic Cloves -crushed

2 Tsp Sea Salt

250ml White Wine Vinegar

250ml Water

2 tsp Ground Coriander

1 tsp Ground Cumin

100g Soft Light Brown Sugar

100g Demerara Sugar 

1 . Put all of the ingredients in a heavy based pan or preserving pan - except for the sugars. Bring it to the boil, then simmer the mixture for 15 minutes, to soften the pears.

2. Once the pears have softened, add the sugar and heat gently until dissolved. Keep stirring it, bring to the boil, then simmer for 1 hour until thick. You may not need this long depending on your stove type!  Once the sugar is in I would advise stirring it throughout the cooking time to stop it sticking.

3. To check if it’s thick enough run a spoon across the base of the pan – it should leave a clear trail through the chutney if it’s ready. 

4. Place the chutney in sterilised jars while it is still hot and keep stored in a cool dark place. You can leave the chutney to mature for a few weeks or eat it straight away! Once jarred it will last for a few months.

This recipe pairs really well with goats cheese and water cress!