Locally sourced produce from our shop

Home made food and other essentials on site at Wheeldon Trees Farm

Enjoy locally sourced food in your holiday cottage

If you would like a night off from cooking and don’t fancy leaving your holiday cottage, why not pick up something delicious from our own onsite shop?

We stock a great range of delicious, home-made dishes in our communal freezer – just select your favourites, pop them in the oven and enjoy!

Our little shop is open to buy essentials and treats during your stay.

We commonly stock the following options:

Starters and Main Courses (sufficient for 2)

  • Moroccan chicken
  • Lasagne
  • Shepherds Pie
  • Fish Pie
  • Vegetarian curry (v)
  • Tuscan spinach (v)
  • Vegetable soups (v)

We use organic chicken from Derbyshire Dales Organics and beef mince from Big Ferneyford Farm in Longnor. Our fish is delivered by Morris’ of Buxton

Main dishes £12.00 each. Vegetarian dishes £9.00 each. Vegetable Soups £3.00 each.

  • Kids’ Cheesy Pasta £5.00 each
  • Kids’ Pasta Bolognese £6.00 each

Desserts (enough for 2)

  • Fruit crumble
  • Chocolate Bread & Butter Pudding
  • Sticky Toffee Pudding
  • Bakewell Brownies
  • Bakewell Slices from Liza Bakes

All £7.00 each

Plus

  • Big Ferneyford Farm Steak/Lamb chops
  • Home made bread
  • Derbyshire Dales Organics sausages
  • Derbyshire Dales Organics bacon
  • Peak District Dairy butter
  • Tagg Lane Dairy Ice Cream
  • Staffordshire Oatcakes

From the larder

  • Semi-skimmed Milk
  • Dunham Massey Cheshire Apple Juice
  • Peak District cold pressed rapeseed oil
  • Our own free-range eggs
  • Our own duck eggs
  • Home-made granola
  • Home-made natural yogurt
  • Peakland White cheese
  • Staffordshire Organic Cheddar

Jams, marmalade, tinned vegetables, dried pasta, tuna, pasta sauce, chocolates, biscuits and other goodies are also usually available.

You might also like to order one of our Breakfast Baskets to be delivered to your cottage for the perfect start to your day.

Comments Box SVG iconsUsed for the like, share, comment, and reaction icons

A small but welcome sign of spring (even if it's snowing!)... ... See MoreSee Less

A small but welcome sign of spring (even if its snowing!)...

Comment on Facebook

That's what I love to see,I noticed all my daffodils were starting to come through xx

And here's the recipe for Candied Citrus Sticks:

4-5 oranges or grapefruit (about 250-300g peel)
250g granulated sugar (recipe says 500g but I find 250g is fine)
200g good plain chocolate

Scrub the oranges and remove the peel in quarters with pith attached
Cut the peel into slices (about 3 or 4 per quarter)
Put slices into a large pan and cover with 2 litres of cold water.
Bring to the boil and simmer for 5 mins. Drain and return to pan with 1 litre of cold water.
Bring to the boil & simmer covered for 45 mins.
Add the sugar and stir until dissolved (a few seconds!).
Simmer covered for 30 mins. Remove from heat and leave to stand for 24 hrs.
Bring pan to the boil again and boil gently, uncovered, for 30 mins or until all the liquid has evaporated and the sticks are coated with
bubbling syrup.
Remove from heat and allow to cool slightly.
Drain using a sieve, keeping any remaining syrup for future use.
Place sticks on a wire rack with a tray underneath and place in a warm oven (approx 60 degrees/Gas Mark 1/8) for 2-3 hours to dry.
I use a dessicator and leave the sticks until dry: 5-6 hours or more.
Break the chocolate into pieces, put in a heatproof bowl over a pan of simmering water and leave until melted. Remove from the heat.
Dip 3/4 of each stick in the melted chocolate and place on greaseproof paper to dry.
Before dipping, the sticks will keep for 3-4 months. Once they have their chocolate coating, they are best eaten within 2 or 3 weeks but they never last that long in our house !

Taken from River Cottage Handbook No.2 Preserves, by Pam Corbin with my comments in italics.
... See MoreSee Less

And heres the recipe for Candied Citrus Sticks:

4-5 oranges or grapefruit (about 250-300g peel)
250g granulated sugar (recipe says 500g but I find 250g is fine)
200g good plain chocolate

Scrub the oranges and remove the peel in quarters with pith attached
Cut the peel into slices (about 3 or 4 per quarter)
Put slices into a large pan and cover with 2 litres of cold water. 
Bring to the boil and simmer for 5 mins. Drain and return to pan with 1 litre of cold water. 
Bring to the boil & simmer covered for 45 mins. 
Add the sugar and stir until dissolved (a few seconds!). 
Simmer covered for 30 mins. Remove from heat and leave to stand for 24 hrs.
Bring pan to the boil again and boil gently, uncovered, for 30 mins or until all the liquid has evaporated and the sticks are coated with 
bubbling syrup.
Remove from heat and allow to cool slightly. 
Drain using a sieve, keeping any remaining syrup for future use.
Place sticks on a wire rack with a tray underneath and place in a warm oven (approx 60 degrees/Gas Mark 1/8) for 2-3 hours to dry.
I use a dessicator and leave the sticks until dry: 5-6 hours or more.
Break the chocolate into pieces, put in a heatproof bowl over a pan of simmering water and leave until melted. Remove from the heat. 
Dip 3/4 of each stick in the melted chocolate and place on greaseproof paper to dry.
Before dipping, the sticks will keep for 3-4 months. Once they have their chocolate coating, they are best eaten within 2 or 3 weeks but they never last that long in our house !

Taken from River Cottage Handbook No.2 Preserves, by Pam Corbin with my comments in italics.

Comment on Facebook

Definitely going to try these my favourite things, oranges and dark chocolate 😋 thank you for recipe

Going for this next Sunday. Thanks 🙏

Here's the recipe for Easy Seville Marmalade :

1kg Seville Oranges
750g Demerara Sugar
1 kg Jam Sugar
Juice of 1 lemon

Wash the oranges well & remove knobbly bits from the ends.
Cut in half and juice the oranges.
Discard the pips and pour juice into a large bowl.
Cut the juiced halves again (remove any pips you may find).
Put the quarters into a food processor & whizz until finely chopped
(You can cut the peel into shreds by hand if you prefer)
Add chopped flesh, peel and pith to the juice in the bowl & pour over 2.5 litres of cold water.
Stir, cover and leave overnight to macerate.
Next day, transfer everything into a large pan and bring to the boil. Reduce heat & simmer for 1 1/2 hrs.
(I put a saucer in the freezer now ready for testing setting point later on).
Add sugars & lemon juice and stir over the heat until sugar has dissolved.
Increase the heat to bring to a rolling boil. Try not to stir the marmalade from this point on (I stir from time to time otherwise I find it sticks to the bottom of the pan and burns!).
After 20 mins test to see if it has reached setting point. If it hasn’t, leave for 5 mins then test again.
When setting point has been reached, remove pan from heat, leave to stand for 10 mins then ladle into sterilised jars and seal.

This recipe is from Jam, Jelly & Relish by Ghillie James.
(Italics are my comments!)
... See MoreSee Less

Heres the recipe for Easy Seville Marmalade :

1kg Seville Oranges
750g Demerara Sugar
1 kg Jam Sugar
Juice of 1 lemon

Wash the oranges well & remove knobbly bits from the ends.
Cut in half and juice the oranges.
Discard the pips and pour juice into a large bowl.
Cut the juiced halves again (remove any pips you may find).
Put the quarters into a food processor & whizz until finely chopped
(You can cut the peel into shreds by hand if you prefer)
Add chopped flesh, peel and pith to the juice in the bowl & pour over 2.5 litres of cold water.
Stir, cover and leave overnight to macerate.
Next day, transfer everything into a large pan and bring to the boil. Reduce heat & simmer for 1 1/2 hrs.
(I put a saucer in the freezer now ready for testing setting point later on).
Add sugars & lemon juice and stir over the heat until sugar has dissolved. 
Increase the heat to bring to a rolling boil. Try not to stir the marmalade from this point on (I stir from time to time otherwise I find it sticks to the bottom of the pan and burns!).
After 20 mins test to see if it has reached setting point. If it hasn’t, leave for 5 mins then test again. 
When setting point has been reached, remove pan from heat, leave to stand for 10 mins then ladle into sterilised jars and seal.

This recipe is from Jam, Jelly & Relish by Ghillie James.
(Italics are my comments!)

Comment on Facebook

Thank you Deborah. This looks much easier than some of the recipes I have been looking at!

I plan to try this recipe, how many jars does it make please Deborah? 👍👍👍

Thank you I have some Jars so will try

Been making these delicious candies orange peel sticks since the first lockdown. Think I’m now addicted 😂! They’re a bit fiddly to make but not difficult and I’ve discovered they’re just as good with half the amount of sugar. 😇 ... See MoreSee Less

Been making these delicious candies orange peel sticks since the first lockdown. Think I’m now addicted 😂! They’re a bit fiddly to make but not difficult and I’ve discovered they’re just as good with half the amount of sugar. 😇

Comment on Facebook

Yummy

Recipe please 🙏😍

Very nice

Yum

We are definitely addicted!!

Yum!

View more comments

I love being able to see who's been walking about. Probably not so keen when I find the fox footprints near the hen coop.
But which one is which ? Have a go - it'll keep you busy for a while...! 🤭
... See MoreSee Less

Comment on Facebook

Fox, Bird, Fox, Rabbit, Dog with Human 😉

Thinking 4 is rabbit, 5 is human and dog (or is it a cat?) 1, 2 and 3 are fox??

Our boys think number 5! 🦊

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