Welcome to Noah’s Ark Farm Shop, bringing local produce to local people and zoo visitors from afar. Located in Noah’s Ark Zoo Farm’s car park, we are proud to stock local and ethical products, free-range meats and ethical gifts.
*Please see bottom of page for Gary's Festive Recipes*
Take away or sit and enjoy a warming cup of delicious Clifton Coffee (a local Bristol-based coffee company) on your next visit to us. Fresh bread, fresh fruit and vegetables are at your disposal. Take a look at our homemade cakes, pastries and pasties, all prepared by our onsite chefs!
Moat Farm products are all produced and grown here on our family farm, reducing food miles. From Lamb to Beef and Pork, Moat Farm meats are sustainable, locally sourced and produced from small-scale farming.
Our chef-made meals are delicious, healthy alternatives to a takeaway. Made within our chef kitchens, try a scrumptious sausage casserole or a mouth-watering Lasagne. New chef-made meals are released monthly, so you can enjoy a variety of scrumptious and seasonal foods.
As a Farm Shop, we take pride in our locally sourced produce and goods. With sustainability at the heart of what we do, we look to reduce food miles, reduce single-use plastics and promote local suppliers such as Waggle & Hum.
Waggle & Hum is a Clevedon-based honey farm, producing honey in small batches, straight from the hive. This way of harvesting and producing honey is far more sustainable than mass production and provides a unique, high-quality product. These high-quality, sustainable products reflect our shop values. We also work closely with other Somerset-based suppliers such as Rose Farm, Wicked Chilli, Bumblees and Bradleys.
We have a wide selection of cheeses, chutneys, jams and biscuits from local, ethical and sustainable suppliers. Pick and choose your perfect hamper for a loved one, whether they are a big cheese and crackers fan or have a sweet tooth! Creating your very own custom gift hamper means you have control of gift price and customization.
We do also have a selection of ethically sourced zoo animal toys available, filled with 100% recycled water bottles!
Meet Gary!
Gary has a true passion for his craft and has worked in both Michelin star pubs and restaurants. He has 22 years' worth of hospitality experience and loves using locally sourced produce in his cooking. In his spare time, he enjoys tending to his allotment and picking fresh vegetables to cook with. His favourite dish to create is the Sweet and Sour Pork Meal, using locally sourced Moat Farm pork.
GARY'S FESTIVE RECIPES
Roast Chicken Risotto
SERVES 4
ALLERGENS: MILK, BARLEY, WHEAT.
INGREDIENTS:
· Cold Pressed Rapeseed oil, for frying
· 1 Onion (diced)/ or Approx 140g Frozen diced onions
· 2 Garlic cloves (Peeled)
· 1 Whole Chicken, ideally organic
· 50g of butter, cubed.
· 200g Peeled Brussel Sprouts
· 4 Rashers of thick cut Pancetta (or 1 small pack of shop Brought diced Pancetta lardons)
· 200g of pearl barley,
· 250ml of Red Wine
· 600 Ml of Water, or vegetable stock (Follow Stock measurements on Packaging)
· 75g of Mature Cheddar, grated.
For the Preserved Lemon:
• 1 Lemon, Peeled, white pith removed, scrape carefully with a sharp knife.
• Cider vinegar
• Granulated Sugar
METHOD:
1. First, peel your lemon, then carefully remove the pith and cut into thin strips. (This can be done the day, week before, stored in a clean container in the fridge)
2. In a pan, big enough to fit the lemon strips and boil without overflowing, add the lemon and cold water. Bring to the boil, then strain the water off once it's boiled and repeat this process two more times.
3. Next to make the pickle mix. Boil 200g cider vinegar and sugar, until the sugar has dissolved. Add the lemon, which has been blanched three times in water. Boil for 5 minutes, store in a clan container until required.
4. Time to pre-heat your oven to 180c.
5. Heat a drizzle of Rapeseed oil in a large pan and carefully begin to colour the chicken skin, turning when it’s an even caramel colour. Once evenly coloured, place onto your oven dish.
6. Set the timer for approximately 50-60 minutes.
7. Meanwhile in the same pan you had the chicken in, sweat the onion and garlic until soft and without colour.
8. Once soft, add the pearl barley. Cook for 5 minutes in the pan/ until there is some colour on the barley, (not burned, caramelized), deglaze with red wine and allow to reduce to a syrup. Now add enough stock to cover the barley. Once that has reduced, add the rest of the stock and continue to simmer the barley for 45 minutes.
9. While the Risotto and chicken is cooking, boil water in a kettle (enough to 3/4 fill a medium pan with a lid).
10. Fill the pan and add your brussels and boil for 3-4 minutes. (you don’t want to over cook them or it will make frying them harder later on)
11. Place a medium sized frying pan on a medium heat, add the 50g of butter. Once the pan is warm/hot add the pancetta lardons and fry till there is light even caramelisation. (be careful not to burn the butter) By now the brussels will be cooked, and strained off.
12. Carefully add the brussels to the pancetta pan, be aware if the brussels are really wet the fat will spit, so be very careful on this step.
13. Stir the contents of the pan until brussels and pancetta have a lovely golden caramelisation to them. Once this is reached, decant the brussels and pancetta out of the fat and into a oven proof dish to keep warm.
14. Check to see if the chicken is cooked, you want the juices to run clear, or if you have an accurate thermometer, probe in several places that are thick. You want the temperature to be above 65c. if the chicken is cooked, allow to rest.
15. Now check the risotto, it should be cooked. If so, add the cheese, adjust the seasoning and add the lemon juice if needed to add acidity. Check the consistency, it wants to be loose enough to sink on a flat plate (when you tap the underneath) but hold its own weight.
16. Finally If you are happy with the flavour of your risotto, joint and carve the chicken so you have removed the bones. Arrange the risotto first on the plate, then the brussels pancetta mix, top with your roast chicken meat. Finish off with your home-made preserved lemon.
Medlar Sticky Toffee Pudding
SERVES 4
ALLERGENS: MILK, BARLEY, WHEAT, EGG.
INGREDIENTS:
For the Sticky toffee pudding:
· 250g Medlar pulp (simmer with a little water and sieve out the skins/seeds)
· 90g unsalted butter, softened
· 90g Caster sugar
· 90g Dark muscovado sugar
· 2 Eggs
· 1 tsp bicarbonate of soda
· 180g Self Raising Flour
· 1 tsp Ground Ginger
· 1 Tsp Ground Cinnamon
· 1/2 tsp salt
For the Sauce:
· 125g unsalted butter
· 70g Caster sugar
· 700g Dark muscovado sugar
· 175ml Double cream
METHOD:
1. First, lightly butter a baking dish approximately 24cm x 20cm.
2. Put the sauce ingredients in a pan, and heat gently until the butter melts. Turn the heat up and boil for 5 minutes, stirring frequently, until the sauce coats the back of a spoon.
3. Beat the butter and sugars together, until pale and fluffy.
4. Now add in the eggs, flour, bicarbonate of soda, spices, and salt until incorporated.
5. Next thoroughly stir in the medlar pulp.
6. Spoon the mixture into the dish. Bake for 30 minutes, it should spring back slightly.
7. Once baked allow to cool for 5 minutes, then re heat the sauce if it has cooled too much and pour over the pudding
Contact us:
Email: farm.shop@noahsarkzoofarm.co.uk
Phone: 01275 850156
Instagram: noahsark_farmshop