Farm Shop

The Farm Shop at Bourne Valley Garden Centre sells fresh, seasonal fruit and vegetables at market prices.  We also stock a large selection of traditional grocery products from local independent suppliers.

Fresh Seasonal Fruit and Vegetables at market prices
Fresh Bread from Christmas’s, Worplesdon, Surrey
Milk & Dairy produce from West Horsley Dairy, Surrey
English Regional Chesses, Olives, Antipasto & Italian Meats from Anthony Rowcliffe, Kent
Homemade Cakes, from The Old Cartlodge, Ranmore, Nr Dorking
Sausages from County Fresh Meats, Rowtown
Bacon, Ham, Sausages, & Gammon from Wick Manor Farm, Essex
Frozen Meals from Cook, Tonbridge, Kent
Hen and Duck Eggs from Chapel Farm, Normandy
Apple Juice from Athena Farm, Sussex
Curry Sauces form Anila’s Authentic Sauces, Walton on Thames, Surrey
New Deli Range: Houmous, Tzatziki, Guacamole and Salsa made at Bourne Valley Farm Shop,

Opening hours: 9.00am – 6.00pm Monday to Saturday and 10.00 – 4.00pm on Sunday.

Fresh Herb-Rubbed

Salmon Steaks

1/4 cup tightly packed parsley

1/4 cup tightly packed cilantro

1-1/2 teaspoons chilli powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground

Mediterranean oregano

1/8 teaspoon freshly ground black pepper

3 tablespoons olive oil

4 salmon fillets, about 4 to 5 ounces each

1/2 teaspoon salt

In food processor process all herb paste ingredients until smooth.

Season the salmon fillets with salt and spread about 1

tablespoon herb paste on flesh side of each salmon fillet. Cover and marinate in refrigerator for 1 to 12 hours.

Place marinated fillets in centre of cooking grate.

Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.

Sticky Sausage Burgers with Blue Cheese

6 pork sausages

50g breadcrumbs

4 tbsp caramelised onion chutney

10 sage leaves, chopped

50g blue cheese (Jersey blue would be good), cut into 4 chunks

4 burger buns and salad, to serve

Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.

Place the burgers on a baking tray, then cook for

25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.