Being based in Somerset, we couldnt resist adding a little cider into one of our canapes! As it happens Thatchers Vintage Cider is the perfect match for our namesake Vintage Reserve Cheddar – these dissappeared very shortly after coming out of the oven. We would suggest leaving yourself a little longer to get these perfect – its worth it!https://wykefarms.com/recipe/cheddar-onion-and-cider-rolls/
And finally, for those with a sweet tooth… Mini Fruit Bundt Cakes
Beautifully festive, these mini fruit bundt cakes are perfect for serving alongside a warm festive tipple.Lightly spiced, packed full of fruit soaked with cider they not only look like little showstoppers, they taste delightfully festive too!
A tradition from the North, fruit cake is surprisingly a great addition to a cheese board. Served alongside cheddar, fruit cakes offer great sweetness and balance to the board. Simply omit the white chocolate topping to these cakes and serve. https://wykefarms.com/recipe/mini-fruit-bundt-cakes/
This Promotion is only open to residents of the United Kingdom aged 18 or over, excluding employees of the Promoter (Wyke Farms Limited), its agents, their families and all those professionally associated with this Promotion.
No purchase necessary. Entrants will need to have internet access and a valid Instagram to enter.
Promotion Period: Enter between 17:00 BST on 18th July 2020 and 23:59 BST on 25th July 2020 inclusive.
To Enter: Log into your Instagram account, (or create one for free), follow @wyke_farms & @annabelrosetextiles like the promotional post and tag a friend in the comment section who would love the prize.
Maximum of one entry per person per promotional post is permitted during the Promotion Period, totalling a maximum of one entries per person.
The Prize: There will be one winner. The winner will recieve:
1 x 1.25kg Wyke Farms Vintage Reserve Cheddar,
1 x Wyke Farms Salted Butter 250g,
1 x Annabel Rose Farm Garden Cheeseboard
1 x Annabel Rose Country Meadows Tea Towel
Winner Selection: 1 winner will be randomly selected from all valid entries received during the Promotional Period.
Winner Notification: The winner will be contacted within 2 working days of Winner Selection via the Instagram account they used to enter. The winner must respond confirming eligibility and acceptance of the Prize within 14 days of initial contact. If a winner does not respond within 14 days of initial contact, the Promoter reserves the right to disqualify that winner. In the event that a winner is disqualified the Promoter reserves the right to award the Prize to a reserve winner selected in the same manner. Reserve winners may have less time to respond.
Prize Acceptance: The winner will be notified within 28 days of acceptance of the Prize to arrange delivery of the Prize. In the unlikely event that the Prize doesn’t arrive within 28 days of Prize Acceptance, the winners will have a further 28 days to inform the Promoter by emailing email@example.com .In the event that the winner does not inform the Promoter within this time frame, the Promoter will reserve the right to not reissue the Prize or limit its value at their sole discretion.
Moderation: The Promoter reserves the right to reject entries which, in the reasonable opinion of the Promoter:
are in breach of the Terms and Conditions
contain any content that is offensive, obscene, sexual, derogatory, defamatory, violent, abusive, harassing, threatening, objectionable with respect to race, religion, origin or gender, which could reflect negatively upon the name, reputation or goodwill of the Promoter or any brand partner, or which is otherwise unsuitable for publication;
contains or refers to any third-party brand or reference any third-party names, logos and/or trademarks;
promotes any political agenda.
The Prize is non-exchangeable or transferable and the prize cannot be redeemed for monetary value or any other form of compensation. If for any reason the Prize is not available, the Promoter reserves the right, at its sole discretion to substitute another prize for it, of equal or greater value.
The Promoter may request that the winners participate in publicity arising from the Promotion. The winners are under no obligation to participate and may decline this request. Participation is at the winner’s discretion
In the event that the Promotion is not capable of running as planned for reasons including but not limited to tampering, unauthorised intervention, fraud, dishonesty, technical failures, or any other causes beyond the control of the Promoter which corrupt or affect the administration, security, fairness, integrity or proper conduct of this Promotion, the Promoter reserves the right to disqualify any individual who tampers with the entry process or does not comply with these Terms & Conditions and to cancel, modify or suspend the Promotion or invalidate any affected entries.
No responsibility can be taken for entries which are lost, delayed, corrupted, damaged, misdirected or incomplete or which cannot be delivered for any technical, delivery or other reason. Proof of submission of entry is not proof of receipt of entry. The Promoter does not guarantee continuous or secure access to Instagram
By entering the Promotion, entrants confirm that they have read and agree to be bound by these Terms and Conditions and by the decisions of the Promoter, which are final in all matters relating to the Promotion. Failure to do so will result in the forfeiture of the Prize. No correspondence will be entered into.
The Promoter may refuse to award a Prize in the event of any entrant’s fraud, dishonesty, breach or non-entitlement under these Terms & Conditions or seek recovery of its value if the Prize has been awarded.
All entries must be made by the entrant themselves. Bulk entries made from trade, consumer groups or third parties will not be accepted. Incomplete or illegible entries, entries by macros or other automated means (including systems which can be programmed to enter), and entries which do not satisfy the requirements of these terms and conditions in full will be disqualified and will not be counted. If it becomes apparent that an entrant is using a computer(s) to circumvent this condition by, for example, the use of ‘script’, ‘brute force’, masking their identity by manipulating IP addresses, using identities other than their own or any other automated means in order to increase that entrant’s entries into the promotion in a way that is not consistent with the spirit of the Promotion, that entrant’s entries will be disqualified and any Prize award will be void.
The Promoter together with any associated agencies and companies will not be liable for any loss (including, without limitation, indirect, special or consequential loss or loss of profits), expense or damage which is suffered or sustained (whether or not arising from any person’s negligence) in connection with this Promotion or accepting or using the Prize, except for any liability which cannot be excluded by law. Nothing will exclude the Promotor’s liability for death or personal injury as a result of its negligence. The Promoter does not accept any liability for the acts of any third-party Prize provider.
The Promoter will not be liable for any failure to comply with its obligations or any delay in performing its obligations within these terms and conditions If an act, omission, event or circumstance occurs caused by (but not limited to) global or regional health crises, weather conditions, fire, flood, strike, hurricane, industrial dispute, war, terrorist activity, hostilities, political unrest, riots, civil commotion, epidemic, pandemic, famine, plague or other natural calamities and acts of God or any other circumstances beyond the reasonable control of the Promoter.
If any provisions of these Terms and Conditions are judged to be invalid, illegal or unenforceable, this shall not affect or impact the continuation in full force and effect the remainder of the provisions.
In the event of a discrepancy between these Terms & Conditions and the details in any promotional material, the details in the Terms & Conditions will prevail.
These Terms and Conditions are governed by English law and shall be subject to the exclusive jurisdiction of the courts of England and Wales.
Promoter: Wyke Farms Ltd, White House Farm, Bruton BA10 0PU
Here are some delicious dishes that can be created using store cupboard ingredients. We have picked recipes that can be easily tailored to your personal taste, ingredient availability and your level of culinary creativeness.
Cooking – it’s a marmite activity, but whether you love it or typically avoid it at all costs – in these unusual times it’s an activity that can pass the time and bring us together. Children home from school and bored?
Why not get them involved and impart some useful skills in the kitchen?
If you are isolating alone, why not agree on a recipe with a friend and
Facetime/Skype/Zoom whilst you cook? Whatever your situation, we hope that these recipes can inspire some store cupboard creativity…
Mac & Cheese
350g Macaroni or other tubular pasta
1 Tblspn Vegetable oil
35g Plain flour
200ml Thatchers Vintage Cider
400ml Semi-skimmed Milk
1 Tspn English Mustard
250g Wyke Farms Extra Mature Cheddar, grated (save half for the topping)
Salt and Freshly Ground Black Pepper
25g Fresh Breadcrumbs
Few Sprigs of Thyme
Preheat the oven to 180C/Gas 4
Cook the macaroni in a pan of boiling water for 8-10 minutes, until just cooked. Drain and place into an oven proof dish.
Heat the oil in a large frying pan and saute the leeks for 2-4
minutes until soft. Add the butter and stir until melted before adding
Keep stirring until the mixture starts to bubble and then slowly add the cider followed by the milk.
The mixture will start to thicken, so keep stirring until you have a
smooth sauce. Add the mustard and half the cheese and season with salt
Pour the sauce over the macaroni and stir together well. Sprinkle
over the rest of the cheese and then the breadcrumbs and thyme.
Bake in the oven for 30-40 minutes until golden and bubbling and serve with a green salad.
Cheesy Bubble and Squeak Cakes
Leftover mashed potatoes (for 8 cakes, about 16 tablespoons)
Leftover cooked cabbage and carrots (for 8 cakes, about 8 tablespoons)
150g grated mature cheddar cheese (Wyke Farms Mature works well for this recipe)
1 teaspoon English mustard powder
Chopped chives (about 2 tablespoons plus extra for garnish)
Salt and pepper (to taste)
Butter (to fry the cakes)
Baked beans (to serve, with extra grated cheese)
Poached or fried egg (to serve)
Mix the finely chopped cabbage and diced carrots with the mashed potato and season to taste with salt and black pepper.
Add the grated cheddar cheese and mustard powder, and mix thoroughly.
Divide the mixture into 16 cakes/patties, shape them and allow to chill in the fridge for between 3o minutes and 1 hour to firm up.
Melt the butter in a large frying pan and when the butter is bubbling, add the cakes in a single layer. Do NOT overcrowd the pan.
Cook over a low to medium heat for about 5 minutes each side, keep them warm in the oven whilst you cook the remaining cakes.
When you are ready to serve them, allow 2 cakes per person and serve with baked beans with grated cheese, fried or poached egg(s) and extra chopped chives and sprinkle some grated cheese.
Add crispy fried bacon for non-vegetarians.
Once cooked, the cakes can be frozen. Allow to cool before putting them into a container with sheets of grease-proof paper in between each cake to stop them sticking together.
Allow to defrost at room temperature before reheating in the microwave or by frying for a few minutes on each side.
Champflower Cheddar and Kale Pasta Bake
350g Penne pasta
180g Kale, trimmed and roughly chopped
125g Wyke Farms Salted Farmhouse Butter
125g Plain Flour
1 Teaspoon English Mustard
350g Wyke Farms Mature Cheddar Cheese, grated
Sea salt and Freshly Ground Black Pepper
Handful fresh chives, chopped
2 Medium Tomatoes, sliced
Preheat the oven to 180C/Gas 6
Bring a large pan of water to the boil and cook your pasta for 9 minutes.
Meanwhile rinse and drain the kale. When the pasta is ready, add the kale, leave for 30 seconds and then drain into a colander.
Tip the pasta and kale into a large oven-proof dish and set aside.
While the pasta is cooking, place the butter, flour and milk into a medium-sized saucepan on a low heat.
Stir the contents continuously (or it will go lumpy) for about 4-5 minutes until it is thick and bubbling.
Stir in the mustard and most of the cheese (save some to sprinkle on top).
Season with salt and pepper and then add the chives.
Pour this sauce over the pasta and kale, spreading evenly to coat the pasta.
Sprinkle over the rest of the cheese (saving a tiny bit), arrange
the tomato slices on top and then add the final flourish of cheese.
Bake in the oven for about 25 minutes until golden and bubbling.
our customers, suppliers and friends,
you know, we are all living through unusual and difficult times. COVID-19’s
impact on global health and the economy is being felt everywhere. I wanted to
take this opportunity to inform you of what we are doing at Wyke Farms to
manage the impact closer to home and reassure that the wellbeing and safety of
our team, suppliers and customers is our number one priority.
It is incredibly important that we maintain food production and
deliveries. The Wyke team and our farmer suppliers are a critical part of that.
So wherever possible we will aim to operate ‘business as usual’ whilst
accepting that this is not business as usual and we are adapting to operate the
best service that we can under difficult circumstances.
We understand that there has been some stockpiling of food that has led
to some shortages within stores, however, people can be reassured that the team
here are putting extra production shifts on to meet this temporary increase in
demand and we will keep delivering cheese and butter to customers across the
To this end, whilst following Public Health England guidelines to
protect our staff, there is no change to our normal day to day operations.
Please note the following: –
All the usual methods of contact apply, and our offices will be manned from Monday to Friday, 9am to 5pm
Our hygiene systems have been bolstered to reduce transmission
Where possible, staff will work from home, on mobiles and using Microsoft Teams.
We have identified vulnerable work groups within our teams and taken special provision for them.
There will be no unneccessary visitors to any of our sites.
Meetings will continue to take place by conference/video call only.
If you have any concerns or would like to speak to a member of the team, please call us on 01749 812424 or email us: firstname.lastname@example.org
will continue to monitor the situation closely and adapt our contingency
planning accordingly, with any changes communicated as soon as possible.
would like to thank you all for the continued support that we are receiving in
these difficult times and send positive thoughts to everyone who is being affected.
motto is ‘keep calm, keep eating cheese’
We are proud to announce the completion of a new set of
solar panels positioned on the packing hall building at our Wincanton site.
This installation takes us forward with our commitment to position solar on all
south facing roofs where we use daytime power and continue the investment in
our ‘100% Green’ sustainability plan.
The 288 panels will generate 96kw of solar energy per hour
which will provide power to the new chilled export dispatch store and state of
the art packing line. As a result of the new installation an additional
twenty-four tonnes of carbon per year will be saved. Aimed for completion in
September, both buildings will also be fitted with reclaiming air source heat
pumps, thereby allowing the heat created by the chillers to supply hot water
and heating for the offices.
Through the continual investment and commitment to green
energy and our ‘100% Green’ sustainability plan, we have been able to
significantly reduce our carbon footprint and become the first national cheddar
brand to be 100% self-sufficient using only our own energy generated from solar
and biogas. As a business we believe strongly in the principles of sustainability,
therefore continuing the development of our green portfolio is a given, our aim
now is to drive industry change.
As the UK celebrates this glorious weather, we are very excited to announce we have some new residents in two of our bird boxes on the farm!
After successfully watching last year’s clutch all hatch and fly away, we’re more than pleased to welcome another two female Blue Tits who we hope will continue to nest and lay over the next few weeks. They may even be related to the tenants before – who knows!
As part of our promise to be 100% Green, wherever possible we work in tandem with nature to create a symbiotic relationship with the environment and wildlife around us. We leave uncultivated areas along the banks of the River Brue which runs through our farm. This encourages wildlife and wildflowers to flourish. It’s not uncommon to see lapwing birds, herons and the occasional kingfisher lurking around the trout pools.
It’s early days for the Blue Tit occupying Nest Box One – she’s been cleaning for the last couple of days and we hope she’ll soon be bringing in material for a nest. Nest Box Two seems to be the residence of a Blue Tit keen to settle – the nest is growing daily! With things so busy here on the farm we need your help – make sure to check in and watch our live camera feed, available for you to view 24 hours a day, below. Take a screen shot if you see any activity and let us know!
UPDATE – both clutches have now fully fledged. We’ll keep you updated with more news from the nest next Spring!
You may remember we celebrated young Cheese-maker Leigh Vinnell’s success last Christmas after he was awarded ‘Academic Student of the Year’.
Well, the young talent who is one of nine Vinnell’s to work for Wyke over 30 years, has done it again!
In addition to scooping the ‘Cheese-Lovers Choice’ trophy judged by celebrity chef James Martin, at the prestigious International Cheese Awards, Wyke Farms also won gold for a special Mature cheese made by Leigh.
Leigh picked up the Reaseheath College Award for the ‘Best Student Cheese-maker’ at the International Cheese Awards on 24th July 2018, for the cheese he made in our family dairy. The International Cheese Awards is hailed the biggest and best cheese show in the world.
We are incredibly proud of Leigh’s achievements and we are thrilled to support his ongoing development as an award-winning Cheese-maker. Leigh has a very bright future ahead and we hope he continues to flourish in his role here at Wyke. We have and always will place great emphasis on fostering and nurturing young talent, to allow stars in the making to truly shine and reach their full potential.
Photo (right to left): Leigh was awarded his prize by the Principal of Reaseheath College – Marcus Clinton and Vice Chairman of the International Cheese & Dairy Awards – Ian Luxton.
Grandfather Tom believed delicious toasties deserve delicious Cheddar. He was also partial to a spud or two; a fluffy jacket potato, laden with his wife’s home-made Salted butter and well-rounded Extra Mature Cheddar…
After enjoying Tom’s Spuds as a family, we think it’s a favourite that’s worth sharing; that’s why this coming weekend we’ll be launching our new Spud kitchen named after the man himself, kick starting our travels with Bath Festival.
Touring with Tom’s Toasties kitchen – now in its third year and back by popular demand – Tom’s Spuds will serve mouth-watering jacket potatoes with a selection of fillings. Softly baked to perfection, with a bronzed outer jacket and topped with Wyke’s Salted Farmhouse Butter and their award-winning Extra Mature Cheddar, Tom’s Spuds are the ideal fill for a field foodie, festival goer and more, this summer!
All served with our Extra Mature Cheddar, our friends will be able to choose from Simply Salted Butter, Smokey BBQ Pulled Pork, Baked Beans, Tuna, Chicken Curry, Chilli, Coleslaw, Baked Beans, Tuna, Sweetcorn and Mayonnaise, Ham, Pineapple, Red Onion, Pancetta and Caramelised Onions.
Sound spud-ilicious? You can find Tom’s Spuds at the following events over the next few months:
Bath Festival, The Recreation Ground Bath, 26-27 May
Royal Bath & West Show, Bath & West Showground, 30 May – 2 June
Glastonbury Extravaganza, Glastonbury Abbey, 4 August
More events are being booked and added daily.
For further information and bookings contact Debbie Fewell, Events Manager: email@example.com. Tel: 07950 965152
Share the love this Valentine’s Day with our limited-edition heart shaped red wax truckles made using with our finest Vintage Reserve Cheddar.
Crafted in the heart of Somerset and matured for over 15 months this well-aged Cheddar is sure to put a smile on any cheese-lovers’ face on the 14th February. Known for it’s smooth, yet silky texture, with a slight crunch, rounded flavour and balancing sweet notes, with creaminess and nuttiness thrown in for good measure, its complexity will leave your taste buds wanting more…
Sound like it could be the one for you? There’s 100 hearts available to purchase on our online shop – they’re just waiting to be wined and dined!
Our Dairy Technologist Leigh Vinnell, a 5th generation Vinnell family member to work for Wyke Farms, has been awarded ‘Academic Student of the Year’ at Reaseheath College where he’s studying for a sandwich degree in Dairy Technology.
Nine of the Vinnell family have worked for our company over the last 30 years either crafting our award-winning Cheddar or working on our family-owned farms. We are very proud of his achievement, it’s a credit to his family and has brought Christmas cheer to the whole team! Well done Leigh!
Leigh is pictured above, third from the left, with other students awarded ‘Practical Student of the Year’ and ‘Cultural Ambassador of the Year’.