Based in Surrey, the Chapel Farm has been a family business since 1965. They supply free range and organic eggs along with quail, duck and goose eggs to over 1000 different clients from areas in London, Kent, Surrey and Sussex.
Exceptional cheesemongers for over 200 years, we offer all that is best in cheese, associated fine food and wine. Royal warrant holder to HM King Charles II
Over five generations, our family members have become wonderful cheese artisans, aiming to improve and enrich the range of Swiss cheeses. Every single step in the process from milk to cheese is non-industrial.
Cheese-producing with a state-of-the-art production and packaging unit in Greece processing 32,000 tons of sheep & goats’ milk annually.
Making St James Anglum cheese, made for frying or grilling, formerly made @kvpr0s now made on the edge of the Lake District with 100% sheep and goats milk
The work we do at Neal’s Yard Dairy extends beyond that of most cheesemongers. The journey starts with our cheesemakers turning their milk into cheese and ends, often many months later, with those cheeses being enjoyed by our customers.