There are two schools of thought as to the origins of the word ‘larder’.
One is that it’s an anglicization of the German word ‘lager’ (which for speakers of the language of Goethe means ‘store’ or ‘store room’, not fizzy beer).
The other is that it’s to do with items in the larder having historically been ‘larded’ – or smeared in pork fat – to stop them from spoiling.
Either way, our ability to stock yours continues to grow.
Alongside staples such as eggs, bread, bacon and the like, I’m properly thrilled to tell you that new producers Mary and Peter - and their two sons Andrew and Jonathan - can now offer you pasture fed organic milk, yoghurt and cream.
Milo and I visited their Devon farm last week. It was inspirational. You can read all about it here.
But if I were you, I’d let the produce do the talking. It’s seriously good.
(And you really should try their Hog’s Pudding.)
The market is open. It's a really big one....