Fresh food from our farm and fishing boats

Greendale’s award-winning Farm Shop was originally established as a way to enable the direct sale of high-quality, fairly-priced farm produce to local customers. Rapidly gaining a loyal following, the Farm Shop expanded to meet demand, and now incorporates a butchers’ counter stocked with fresh meat from Greendale’s farm, a wet fish counter selling fish from Greendale’s own boats, a delicatessen, a fruit and veg department and a bakery. As a multi-channel retailer, it is also a successful online business that is rapidly gaining national recognition.

The Farm Shop has become something of a destination in its own right. Situated in beautiful countryside between Exeter and Sidmouth, it’s a pleasant place to visit, and customers often take the time to relax with a coffee or a bite to eat at the popular Café. The site is designed to be as family-friendly as possible, and includes a safe children’s play area and a farm trail for little ones to explore. Pleased to be a part of the local community, Greendale Farm Shop hosts regular events and is a proud sponsor of larger regional happenings, such as the Exeter Festival of South West Food and Drink.

The Farm Shop strives to maintain consistently high standards of the very best of food and drink, sourced locally as well as from farther afield, and has been delighted to supply some of the best local restaurants, including Michael Caines’s prestigious Lympstone Manor. 



To promote the very best of regional food and drink - Greendale Farm Shop teamed up with local chef, Michael Caines MBE, to make three short films telling the story behind Greendale’s delicious Lyme Bay crabs and lobsters, from the moment they're caught by our fishing boat, the Becci of Ladram, to Michael's finished dish, cooked and served at his prestigious Lympstone Manor.


Greendale Farm Shop's 'From Farm to Plate’ film series tells the story of Greendale beef. Starting with the cattle grazing above the Jurassic coast, it moves on to visit the double award-winning butchers at Greendale Farm Shop, and ends with Chef Tom Williams-Hawkes cooking a finished beef dish at the Salutation Inn.