The Suffolk Coast
  • Strawberry Picking with the Kids
  • Pick Your Own
  • Blackcurrants from Saddlemakers Lane Pick Your Own in Melton
  • Cherries on the tree
  • Redcurrants Pick Your Own

Pick Your Own on The Suffolk Coast

With summer in full swing, it’s that time of year when local food producers open their doors for you to pick your own fruit and veg... Whether it’s an orchard with apples and pears, a field full of strawberries or a bush packed with blackcurrants, ‘Pick Your Own’ is a quintessential British summer experience that you can enjoy on The Suffolk Coast.

Friday Street Farm Shop
‘Pick Your Own’ soft fruits including strawberries and raspberries, browse the home-wares in the farm shop, get lost in the Maize Maze and finish your trip with a cup of tea and slice of cake in the café.

Where: Friday Street, Farnham, Saxmundham IP17 1JX
Contact: 01728 602783

Goslings Farm Shop and PYO

‘Pick Your Own’ soft fruits including strawberries, raspberries, gooseberries, blackcurrants, redcurrants and blackberries, and vegetables including broad beans, runner beans, french beans and courgettes but make sure you check their website before making the trip for updates on which fruits are ripe for picking!

Whilst there you can purchase a range of locally produced juices and breads, stock up on your seeds and plants in the garden centre and enjoy a range of hot and cold drinks and food.

Where: Goslings Farm, High Road, Trimley St Martin, Felixstowe IP11 0SG
Opening hours: Monday to Saturday 8.30am to 5pm, Sundays 10am to 4pm
Contact: 01394 273361

Copperfield Farm
‘Pick Your Own’ strawberries. A working farm, the strawberry fields are plentiful and set in the pretty countryside between the towns of Lowestoft and Beccles.

Where: Copperfield Farm, Rushmere Road, Gisleham, Lowestoft NR33 8HB

Holton Orchards
Whilst not a pick your own, the farm shop sells a range of fruit and vegetables including the apples grown in their orchards. Apple varieties available include Cox’s Orangle Pippin, Bramley, Grenadier, Discovery, Gala and the Holton Special. In the shop you can also buy locally made cards, turned wood products and hand painted plates.

Where: Holton Orchards, The Street, Holton, Halesworth, IP19 8PN
Contact: 01986 873142

High House Fruit Farm
High House Fruit Farm grow a wide variety of fruits and make delicious juices from their own apples.
They sell all their produce locally. At the farm shop you can buy ready-picked fruit in season or, if you prefer, you can ‘Pick Your Own’. You can also buy their fruit and juices in local shops and restaurants, and at farmers’ markets.

Where: High House Fruit Farm, Sudbourne, Woodbridge, Suffolk IP12 2BL
Contact: Please email fruit@high-house.co.uk

Oak Tree Farm at Saddlemakers Lane, Melton IP12 1PP
Just off the A12 (southbound just before the roundabout with the Melton turn off to the 1152) - Strawberries, raspberries, redcurrants and blackcurrants - just the job for a summer pudding!

Suffolk Coast Summer Pudding



Ingredients

300g strawberries
250g blackberries
100g redcurrants
500g raspberries
OR 1¼kg/2lb 12oz mixed berries and currants of your choice
175g golden caster sugar
7 slices day-old white bread, from a square, medium-cut loaf

Method

1. Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.

2. Prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. overlap two pieces in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.

3. Build the pud: Dip the whole piece of bread into the juice for a few seconds just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can’t quite fit the last piece of bread in it doesn’t matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.

4. Let flavours mingle then serve: Dip the bread triangles in juice and place on top – trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.

Recipe from Good Food magazine, July 2007

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