Trevilley Farm


Leek and Bacon Pasta


4oog spaghetti
40g Trewithen butter
150g Chopped Bacon
150g Trevilley Farm leek – finely chopped
250ml Helsett Crème Fraiche
Juice and zest of one lemon
Salt and black pepper
Small bunch of Trevilley Farm Flat-Leafed Parsley – finely chopped
Parmesan (or cheese of your choice)

Preparation Instructions: 

Serves 4,
Preparation time: 15mins,
Cooking time: 15mins

Cook the spaghetti in boiling, slight salted water.
In the meantime, fry the bacon on a low heat until the fat releases from the bacon.
Turn up the heat on the bacon and fry until it is coloured – approx. 5mins.
Add the leek – cook for another 5mins approx.
Add the crème Fraiche until it starts to boil and reduce slightly.
Drain and set aside the pasta.
Add the lemon juice and zest to the sauce.
Season with slat and pepper and the chopped parsley, mix with the pasta and serve.

Recipe Ingredients: 

Potato, Leek and Watercress Soup


4 tablespoons butter
1 large leek – finely sliced
1kg potatoes – roughly diced
Stock (chicken or vegetable)
1 bag Trevilley Farm Watercress – remove large stems

Preparation Instructions: 

A wonderfully tasty soup, that is hearty and so easy top make!

Fry the leeks in the butter in a large saucepan until they are soft. (5 mins approx)

Add the stock and potatoes and bring to the boil.

Lower the heat to medium and cover until potatoes are very tender. (approx 30 mins)

Add the watercress.

Blend the whole mixture with a handheld blender (or in a Magimix).

Season to taste

Recipe Ingredients: 

Cabbage, Ham and Mushroom Bake


2 small/baby white cabbages - shredded / finely chopped
2 leeks - shredded / finely chopped
2 small onions - peeled and finely chopped
2 slices lean ham - cut into strips
50g butter
50g plain flour
400ml semi skimmed milk
200ml drained cabbage water
12 mushrooms - wiped and quartered
2 tablespoons horseradish sauce
2 pinches freshly grated nutmeg
freshly ground black pepper and salt
Small bunch of fresh parsley - chopped

Preparation Instructions: 

Preparation Time: 15mins
Cooking Time : 30mins
Serves 4

Preheat the oven to 180°C, 350°F, gas mark 4.

Place the cabbage, leek and onion in a saucepan of approximately 1 litre boiling water,
Add two pinches of salt and cook for 4-5 minutes.
Drain reserving 200ml of the cabbage water.

Place the cooked cabbage mixture in a suitable sized ovenproof dish adding the ham strips.

In a saucepan melt the butter. Add the flour and cook for 2-3 minutes over a moderate heat. Gradually add the milk and cabbage liquid.
Simmer over a moderate heat until smooth and thick.

Add the mushrooms, horseradish, nutmeg, pepper and salt and cook for a further 2-3 minutes.

Pour the sauce over the cabbage mixture and bake for 15-20 minutes.
Garnish with a scattering of fresh parsley.

Recipe Ingredients: 

Baked Potato and Leek Soup with Davidstow and Bacon


2 large (ish) Wilja potatoes
4 tablespoons unsalted butter
2 medium leeks (white and light green parts) - sliced and rinsed well
2 medium cloves of garlic - finely chopped or minced
2 cups of chicken broth
4 slices bacon, cut into 1/2-inch dice (cut of bacon and smoked / unsmoked is down to your preference).
1/2 cup milk
1/2 cup sour cream
110g Davidstow
2 tablespoons chives
salt and freshly ground black pepper

Preparation Instructions: 

A delicious and filling variation of potato and leek soup.

Preparation time: 35 mins
Cook time: 90 min
Serves 4

Heat the oven to 190 degrees.
Scrub the potatoes, pat dry, and pierce several times with a fork.
Set them directly on the oven rack and bake until very tender - about 1 hour.

Whilst baking the potatoes prepare the above and relax!

Take out the potatoes and let cool completely on a cooling rack.

Melt the butter in a medium size saucepan over a medium low heat.
Add the leeks and garlic, season with salt and cook, stirring occasionally, until softened - about 10 mins.
Add the chicken broth and 2 cups of water. Simmer until the leeks are very tender - 20 mins.

Meanwhile, fry or grill the bacon until browned and reasonably crispy.
Put the bacon on a kitchen paper to drain.

Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half.
Cut the flesh into 1/2-inch cubes and set aside.

Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks.
Puree the contents of the pot in batches in a blender until very smooth.
Return the soup to a clean pot and reheat over a medium low heat.

Whisk together the milk and sour cream and then whisk this into the soup, along with half of the Davidstow.
Stir in the diced potato.
Season with salt and pepper.
Serve garnished with the remaining Davidstow, the bacon bits, and chives

Recipe Ingredients: 

Sorrel Soup with Carrot and Leek


100g sorrel
2 carrots - chopped
1 onion - chopped
2 leeks - chopped
2 large potatoes - chopped roughly into inch cubes
750ml vegetable or chicken stock
small amount of butter
small amount of double cream (optional)
salt and freshly ground pepper

Preparation Instructions: 

Preparation time: 10 mins
Cook time: 30 mins

Melt the knob of butter on a low heat.

Add the leeks, onion and carrots. Cook gently until soft.

Add stock and potato. Bring to the boil and then simmer on a lower heat until the potato is cooked.

Remove from the heat, add the sorrel, another knob of butter and the cream (if using).

Blend till smooth and season to taste.

Recipe Ingredients: 

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