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Farmhouse Cooking
Ltd is a small family business which
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The owner Margaret Holland, former nurse and midwife, started cooking from the farmhouse kitchen and selling the products to the local villagers from a trestle table outside her front door. After about a year Mrs Holland was approached by Mrs Blyth from Friday Street Farm Shop at Farnham to provide her with cakes. The business now supplies over 16 outlets covering Suffolk and parts of Essex. As a measure of increased production, the weekly consumption of eggs is 360 dozen! |
| Despite production levels having grown considerably over the years, the standard and quality of the home-baked products has remained unchanged. Farmhouse Cooking does not add preservatives to the products during production and freshness is maintained simply by airtight packaging. The products are"home-made" in every sense except in the respect of quantity. |  |
| One batch of sponges makes 48 and we make up to 10 times that each Wednesday! | |
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As Company policy all ingredients are sourced as locally as possible. Fruit and vegetables are purchased from Friday Street Farm Shop , eggs from Charsfield and sausage meat from the village butcher. The flour comes from Suffolk and most of the more exotic ingredients such as sultanas and almonds come from a small wholesaler in Ipswich. This way |
| Farmhouse Cooking forms a link in a chain of small businesses supporting each other. | |