Blackcurrant PYO season starts at the end of June and ends in early August. Peak picking is typically the second half of July but can be earlier depending on the weather that spring.
Our varieties include Ben Sarek and Ben Lomond. Blackcurrants need to be cooked with a little sugar and a dash of water. Fabulous in summer puddings, tarts, turnovers, jam and compôte.
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Our customers told us...
“Please don’t ever stop making your gooseberry scones; I love them, and wish I’d brought more home today!”
S Siddiqui Bowley