Availability: now

Our Saxon and Jelly potatoes are available in the shop now in 10kg bags – great all-rounder potatoes for cosy autumn meals.

Main Crop potatoes from the yard weekdays 8am-4pm

When to pick: Our potatoes are grown all over the farm and whilst we don’t offer PYO, we do sell them from the farm yard in various bag sizes, 25kg, 10kg, 5kg or loose. We recommend storing in a cool garage to keep your potatoes fresh, and we sell them in paper bags to help keep the light out.

What we grow: We grow lots of different potatoes varieties, each for a different market. Our white potatoes – Jelly and Saxon are all – rounders, delicious for roasting, mashing, boiling and baking. Plus our reds Mozart.

  • Jelly potatoes have a yellowy flesh that holds its colour when cooking. They are a mix between waxy and floury. Top tip: par-boil a pot and give them a little bash around the colander and they will fluff up perfectly for roasties. Being on the waxy side, they hold their shape for bakers and potato salads. These are the farmhouse favourites.
  • Saxon potatoes have a whiter flesh. They are waxy and hold their shape which makes them a great choice for baking and boiling. If making mash with Saxon potatoes always make sure you drain away the water so they don’t end up with mushy mash!
  • Mozart potatoes, our famous reds. Beautiful for chipping and baking, leave the red skin on for added colour to your plate. These usually sell out by Christmas so we recommend you stock up.

How we grow: We grow all our potatoes on site at Rectory Farm: 2,000 tonnes in total per year. We grow in three row beds, planting in late spring and harvesting late summer through to the autumn. We irrigate all our potatoes – with dry summers becoming more common this is essential for us to produce the tastiest potato. We store our potatoes on site in a cold store, bringing a few tonnes out at a time that we hand grade and put into our own Rectory Farm bags.

Recipe Ideas

Balsamic Potato Side Dish



4 potatoes, cut into thumb size pieces 

6 strips of streaky bacon 

100g cashews 

2 handfuls of chopped curly kale 

75ml balsamic vinegar 

Salt and pepper 

Olive oil 





  1. Preheat the oven to 190°C/170°Cfan 
  2. Add the potatoes to a roasting tray, drizzle with oil and season with salt and pepper. Cook for 40 mins turning halfway through. Add the kale on top of the potatoes for the last 5 mins of cooking. 
  3. In a frying pan, cook the bacon until crispy. Once done, cut into small pieces. Set aside. 
  4. In the same frying pan, add the cashews and lightly toast for 2-3 mins. Add the bacon and balsamic vinegar and simmer for 2-3 mins. Add the potatoes and kale and mix. 
  5. Serve and enjoy! A perfect side dish to your summer BBQ that can be enjoyed hot or cold! 


Check out our Shepherd’s Pie Stuffed Jacket Potato and Breakfast Potato recipes too – and make sure you’re following us on Instagram and Facebook where we post weekly low-waste recipes curated by Julia and Ben at Rethink Cooking.

Also available today



Available: now

Sacks of our Saxon, Jelly and Mozart potatoes are available in the farm shop from the autumn. Read more



Available: PYO open now

Our strawberry season runs mid-May to September. Perfect for smoothies, ice creams, puddings & jam! Read more



Available: PYO open now

Our 'Ruby Red' variety rhubarb is vibrant and sweet, and typically ready to pick from mid-April to mid-June. Read more

farm shop

We sell all our own homegrown produce when in season - including several varieties of our own potatoes - picked and on the shelves within a few hours. We work hard to source the best quality local products from Oxfordshire, Buckinghamshire and The Cotswolds. In our fridges you’ll find local meat, pies and sausage rolls from Eadles Farm in neighbouring Beckley village, chicken, lamb and beef from D'Oyley's Farm in Stadhampton, award-winning organic cheeses from Nettlebed Creamery, and traditional farmhouse Cotswold Butter – plus all manner of condiments and cooking sauces, baking supplies, biscuits, pantry essentials, free range eggs and milk from Oxfordshire farms and dairies. Our bread arrives each morning from Oxford’s Natural Bread Company and Degustibus artisan bakers in Abingdon.


help us to reduce waste

Please try wherever possible to bring your own containers and carrier bags when you visit our Farm Shop and PYO. We offer a discount on all our PYO fruit and vegetables when you bring your own container - do good and save money!

Lots of small containers for PYO are better than one large one, as soft fruit will easily bruise and squash at the bottom of a deep container.

Use our "bring your own weigh station" to weigh your containers before picking – we can then deduct these from the weight of your fruit when you come to pay at the end.

Remember to bring your own 1 litre bottle for milk or buy a Rectory Farm glass bottle in the shop.

pick your own

Come and pick your own Oxfordshire fruit, vegetables and flowers from our 45 acres of colourful produce, all grown just for you. 

You can enjoy Rectory Farm produce practically all year round - it simply doesn't get fresher than picking your own. Start with asparagus brunches and rhubarb tarts and crumbles in April, and then enjoy a long summer of strawberries, artichoke, broad beans, courgettes, raspberries, redcurrants, blackberries and blackcurrants.

Autumn brings a hearty crop of sweetcorn and pumpkins, and our many varieties of potatoes are available to buy all year round, from baby salad potatoes to red and white spuds perfect for baking, mashing, roasting and boiling. 

cheese hamper


The Rectory Farm picking season runs from April - October, starting with asparagus and finishing with pumpkins. 

Our strawberries ripen up at the start of May and finish into September. Check out our PYO page to see what's in season when, and for lots of recipe ideas.

Plan your visit

Enjoy a day out at Rectory Farm picking all your favourite fruit and vegetables to take home and enjoy. Remember to bring your own punnets and carrier bags to help us reduce plastic use.

Visit the shop from March - December to stock up on kitchen essentials and all our ready-picked fruit and vegetables if you’re short on time.

rectory farm cafe

Join us for coffee and locally baked pastries, a pot of tea and a slice of homemade cake or a cool ice-cream topped with a flake. 

We have both indoor seating and outdoor seating (covered and uncovered) and plenty of space for families and groups to gather and catch up over good food and drink.