This family run farm shop has grown into a bustling business from its humble beginnings 30 years ago.

Since brothers Charles and Marcus Bradford returned to the farm, they have worked towards their goal of becoming a fantastic destination for food.

Tucked away on the hills to the south of Cambridge, between the Magog Down and Wandlebury park, the shop remains a treasure-trove for those in the know.

All the food sold is produced either on the farm, locally, or by small-scale, artisan producers. Fruit and vegetables are locally sourced and organic wherever possible, with emphasis on seasonal crops.

Free-range, organic and gluten free products are an important part of what the farm shop offers, holding dear the importance to the Bradford’s of catering to individual preferences.

The farm shop will soon double in size with the opening of ‘The Cart Shed’ which will allow an exciting extension to the current delicatessen. “We’re thrilled to have the opportunity to indulge our passion for the finest artisan cheeses that will rival anything locally”, explains Charles.

Fundamental to the family is that the animals are reared the old fashioned way by farmers who care about their welfare. This care is reflected in the quality of the range of meats and poultry on offer. Any questions are welcomed by staff as they can tell you all about the provenance of the meat.

It is simple to see why Marcus has won a gold medal at the national ‘Great Taste Awards’ for his bronze turkey and cranberry sausage. Their varied selection of sausages is made by hand on the farm using the best cuts of meat and with nothing nasty added, no preservatives or additives.

If time is of the essence, or you’re faced with any unexpected guests, they stock a large range of ready prepared meals. Created by chefs using the same high quality ingredients that you would insist on yourself, you’ll find over 80 dishes from cottage pie and vegetable lasagne to the more exotic Moroccan Harissa Chicken.

If you love wonderful food, go and see what you’re missing.