All of our ciders in the Wine Loft are organic. Which means there are no chemicals sprayed on the fruit, no chemicals added during the production of the drink and therefore just the pure flavour of the fruit, and the skill of the cider maker.

For a truly local drink, try Pure North Cider. Made in Holmfirth, this cider has a strong apple taste, is clean and very refreshing. From other counties we have Dunkertons cider from Herefordshire and Severn Cider from Gloucestershire. The final flavours of the drink come in great part from the barrels in which the cider is matured. Severn Cider is matured in barrels that have previously contained whisky!

We also have a Scrumpy Cider (Jack Rat) and a Vintage Dry cider from Dorset (Another home to cider making and drinking). These ciders have the traditional taste of county ciders.

To complete our tour of the ciders available in the Wine Loft at Blacker Hall Farm, we also have a cider from Normandy. The French like their cider a bit more fizzy and you will note the distinctive bottle. Again, this is a natural product with no added chemicals.

We also stock a Perry (which is not a ‘pear cider’). Perry pears are to Perry as cider apples are to cider. Only the three counties of Herefordshire, Worcestershire and Gloucestershire can call the product ‘Perry’.

For drinking on its own, for use in cooking (where the distinctive fruit flavours are shared with the food) or for mixing with other drinks, cider and perry is a fresh taste.

Try these recipes great with cider as an alternative…
Pork Sirloin Steak with Pear, Stilton & Root Vegetable Mash
Quick Thai Style Pork Sirloins
Pork Cheek & Cider Casserole

Our Easter opening times are as follows;

Farm Shop Opening Times
Good Friday 29th March 9.00am – 6.00pm
Saturday 30th March 9.00am – 5.00pm
Easter Sunday 31st March 10.00am – 5.00pm
Easter  Monday 1st April 9.00am – 5.00pm
We are closing 1 hour earlier than normal on Easter Monday 1st April

The Barn Coffee Shop
Will open 30 minutes before the Farm Shop and opens at 9.00am on a Sunday. Last orders are 30 minutes before closing. Join us for Sunday Lunch served 12noon – 4.30pm every Sunday.

The Gift House
The same opening hours as the Farm Shop, however will close at 5.00pm on Good Friday 29th March.

Join us in The Barn for a tasty cream tea or Afternoon Tea in Wakefield…
Take a trip to Blacker Hall Farm at Calder Grove, Wakefield and enjoy a warm Yorkshire welcome, fantastic homemade local produce and a celebration of Yorkshire food and drink!

… we are conveniently located less than a mile from the world Famous Yorkshire Sculpture Park and 10 minutes from the critically acclaimed Hepworth Gallery.

Cream Tea
We serve cream teas all day, they’re also perfect as a mid-morning bite with a freshly baked scone from our own bakery, clotted cream and a helping of seasonal berries.
Enjoy with a pot of tea for one or a filter coffee
Cream Tea £4.05

Afternoon Tea for Two … served daily from 11.30am.
Enjoy a selection of our award-winning roast beef and dry-cured ham open sandwiches accompanied with homemade sweet treats from our own bakery including a fruit scone and clotted cream and the daily special home-bakes. Perfect to share!Choose tea or filter coffee to accompany your food.
Afternoon Tea for Two £15.00

Afternoon Tea, Wakefield – Gift Vouchers

These are the perfect gift for those who have everything!
Afternoon tea gift vouchers are now available, please ring to order or pop into The Gift House, The Barn Cafe or The Farm Shop.
Enjoy a lovely afternoon out at Blacker Hall Farm and the surrounding areas of West Bretton, Yorkshire Sculpture Park, National Coal Mining Museum or The Hepworth Gallery… lots to do around Wakefield!  More gift ideas…

About The Barn
We welcome you, your friends and family to our coffee shop offering seasonal, fresh local food.  Our team Chefs prepare the produce from our own expert butchers, bakers, local farmers, growers and producers… Indulge in award-winning produce from our Farm Shop, Afternoon or Cream Tea and a traditional hearty Farmhouse Breakfast!

Events Coming Up…
Steak Night 16th March  Tables from 7.30pm.
These are our most popular events and sell out quickly.
Book early.
Call 01924 267202 or drop us an email to info@blackerhall.com. For more info go to Events

Breakfast Menu-  Our fresh homemade breakfast menu is served daily until 11.30am
Lunch Menu-  Available between 11.30am and 5.30pm (4.30pm Saturday and Sunday)
Sunday Lunch Menu - Served every Sunday until 4.30pm
Children’s Menu- Available daily from 11.30am

Take a look at our craft butchers in action behind the scenes at our award-winning farm shop. See our prize-winning roasts and steaks dry-aging on the bone. Our butchers adopt a continental style of butchery which regards cutting to the muscle conformation of the meats rather than the traditional English method of cutting to what the butcher wants to sell! This results in joints of meat that cook more evenly and are more naturally tender, with less cross muscle cutting.
With a combined total of 137 years of craft-butchery experience, our master Wakefield butchers John, Paul, Ray and Ian, our Butchery Manager turn our locally reared meat into award-winning cuts at
The Butchery, Blacker Hall Farm, in Calder Grove, Wakefield.
Read more…

An award-winning experience…
Great Taste Awards are the Oscars of the food industry. In total we have 10 of these awards and more than 30 other awards  from organisations including EBLEX, PBEX, Q Guild and FARMA. Our Butchery was crowned UK’s Best On-farm Butchery by FARMA,  Yorkshire Agricultural Society awarded us Best Farm Shop in Yorkshire three times, and Meat Trades Journal awarded us Best Farm Shop in the UK.

The independent newspaper placed us in the number two spot of their Top 50 Farm Shops and they said…

Blacker Hall Farm Shop

“The Garthwaite family produces excellent beef which is hung for a minimum of 21 days,” says Rita. “The farm shop is famous for its Continental-style butchery and kitchens and bakery that make daily bread, cakes, pies, pasties, salads and quiches. A converted barn houses a stylish café/restaurant, and there’s a big children’s play area.”

Calder Grove, Wakefield, West Yorkshire WF4 3DN (blackerhall.com)

The Times also named us in their Top 50 a couple of years ago!

Some great sites for recipes, meat tips and kids activities!
EBLEX Meat Recipes and meat tips
Q Guild Meat Recipes meal ideas

This recipe is perfect for your Big Green Egg and was prepared by Stephanie Moon for an event we held at Blacker Hall Farm.

Ingredients:

700g Piece of slow roasted Shoulder of Pork
100g Crackling fat
Salt

For the roasted new potatoes;
300g New potatoes in the Big Green Egg. Par cook the new potatoes until 1/2 cooked in cold water brought to the boil. Then drain and fried in a tray in the Big Green Egg as below.
Sprigs of Rosemary
Oil and butter for roasting

For the blossom honey apple compote;
4 Cooking apples
50g Soft brown sugar
1/2 Vanilla pod
1tbsp Runny honey
1/2 Soft banana (the other half is for you) – this is the secret ingredient to the apple compote

300g Summer greens – up to you, mange tout, peas, green beans, cabbage or what ever is your favourite!
50g Butter
Salt and pepper

For the lemon glazed carrots;
12 Pieces of carrot
1 Lemon zest and juice
50g Butter
1tbsp Caster Sugar

Method;

Place the potatoes on a tray with the Rosemary sprigs, oil and a knob of butter. Season the potatoes and cook in the Big Green Egg for ½ hour or until cooked on a medium heat.

Cut the pork skin into strips. Place on a flat tray and sprinkle salt and water on them. Place another flat tray on top to sandwich the crackling and cook slowly at 170°C for ½ -1 hour until crispy. Leave to reheat when serving the main course. This can be done first in The Big Green Egg.

Seal the pork shoulder in the Big Green Egg and then cook at 180°C until it reaches a core temperature of 78°C (approximately 2-3 hrs).

Peel and core the 4 cooking apples, cut the flesh into pieces and place in a pan with the sugar and 1/2 vanilla pod (split). Mash the banana with a fork and add to the mixture together with the honey. Cook until the apples are soft and form a sauce.

Place the greens in a pan of boiling water and cook rapidly for 4 minutes until they have a slight bite and crunch. Remove the butter, season and serve.

To cook the lemon glazed carrots simply bring the carrots up to the boil and simmer until tender, and refresh in cold water. When ready to serve bring the zest and juice of the lemon tighter in a pan with the butter and melt together, add the carrots and season if necessary.

Place the pork on the plate ideally carve into thin slices or pull into shreds, put the roasted baby new potatoes on the plate and serve with the greens, blossom honey apple compote and lemon glazed carrots. Gravy is optional.

This recipe is perfect for your Big Green Egg and was prepared by Stephanie Moon for an event we held at Blacker Hall Farm.

Ingredients:

• 2 x 90-100g Pieces of salmon (filleted and skinned, pin bones removed)
• 2tbsp Applewood chips (soaked in water for 1 hour)
• 6 Cherry tomatoes
• 6 tsp Yorkshire Drizzle rapeseed oil
• 1/4 Celeriac
• 2tbsp Mayonnaise
• 1tbsp Wholegrain mustard
• 1 Sprig of tarragon (leaves removed and finely chopped)
• 1 Lemon
• 1/2 tsp Blacker Hall Farm honey
• 1tsp Womersley Lemon, Juniper and Bay vinegar
• 1 pinch Freshly chopped herbs
• Freshly washed salad leaves
• Salt and Pepper

Method:

This simple but lovely starter requires a hot Big Green Egg with soaked Applewood chips ready to go.

Firstly blanch the cherry tomatoes;
This is easy simply boil a kettle, cross cross the base of the cherry tomatoes and plunge into the boiling water until the skin starts to peel back. Then remove and plunge into iced water, simply peel these skin pieces back and scrunch together to form a top to the “bomb”. Then drizzle the tomatoes with 3tsp rapeseed oil, and sprinkle with salt. Simply warm the tomatoes in the Big Green Egg for serving.

Next peel the skin off the celeriac and grate finely into a bowl. Add the mayonnaise, wholegrain mustard, chopped tarragon and a little salt and pepper if necessary, and stir.

To make the dressing;
Quickly grate the lemon zest into a bowl and add the honey, lemon juice and vinegar. Then whisk in 3tsp rapeseed oil and freshly chopped herbs.

Finally to cook the salmon;
Simply place the fillets into the wooden soaked planks, then place directly onto the plate in the Big Green Egg. Sprinkle the Applewood chips down the side of the Big Green Egg and place the lid on.

Now wait simply 5 minutes until the fish is cooked, skin side down. You do not need to turn this over and cook the other side.

To Assemble;
Place the celeriac mixture in the centre of the plate and carefully balance some salad leaves on the top. Drizzle the lemon dressing around the centre of the plate. Remove the salmon from the Big Green Egg and place onto the salad leaves. Dot the three hot cherry tomato bombs around the plate and serve.

Enjoy this seasonal summer starter with a crisp glass of white wine or Elderflower crush.

Reared in York these Yorkshire free-range chickens are fed on fresh herbs throughout their life for a full and rich flavour. Perfect for a small family meal or as part of a cold buffet with lots of delicious hams, salads and chutneys!

Our herb fed chickens range between 1.7kg – 2.5kg and can serve between 4-7 people.

Ring 01924 267202 and ask to speak to the Butchery team today to order your herb fed chicken for collection from the Farm Shop on your next visit.

Why choose herb fed chickens?

• Free range – the poultry roams freely on the farm in Pilmoor, York.
• Fresh herb diet – the chickens are fed over 10 different types of herbs.
• Highest welfare standards – excellent quality is guaranteed.

To find out more information visit the herb fed chicken website here>>

Cooking Instructions

Pre-heat your oven to 200′C, remove the giblets from inside the cavity. These can be used for making the gravy!
Place your chicken in a roasting tin on a bed of chopped vegetables for the perfect gravy…. click here! Cover with tinfoil and allow 10 minutes at this heat, then reduce to 180′C / 355′F / Gas 5 for 25 mins per 450g. Remove the foil for the last 2o minutes to allow the skin to crisp.

You will know when your chicken is ready when you insert a skewer into the fattest part of the breast and leg and the juices run clear. The juice running from the cavity should also be clear.

This is a guide only as appliances vary.

Stephanie Moon held an event with the Big Green Egg at Blacker Hall Farm in July. You can view some of her recipes here…
Hot Applewood Smoked Salmon – starter – serves 2

Visit The Barn next week between Monday 18th – Friday 22nd February for delicious, seasonal and tasty children’s specials in The Barn Coffee Shop. View the children’s menu here>>

Visit the Farm Shop for quick and easy ideas to pick up and cook at home next week…
Enjoy our large selection of 3 for £10 on our own award-winning sausages, meatballs & burgers available from the Butchery. Or our delicious ready-meals and desserts are perfect to pick up and cook for a Simple Supper!

All the meat at Blacker Hall comes from our own farm… or other great local farms! You can trust us and we have full control of the supply chain & all of the production processes.

Eat local this half term!