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Riverford Farm Shop


Ben Watson

Riverford Farm Shop – Staverton, Totnes & Yealmpton

Excuse the mugshot of me but apart from our ethos and our pork and herb sausages, I’ve been the one constant factor over the last thirty one years. I’d like to think I’m a little more photogenic than a banger, however good it might be. From humble beginnings in an old piggery, the Riverford Farm Shop Staverton has moved all of ten yards but grown from farm shop to emporium selling food with provenance whether it be home produced, local, organic or just plain good. Our Riverford Farm Shop at Yealmpton is the same with a thriving cafe and more of a seafood offering.


Farm Shop


Farm Shop


Farm Shop

Christmas 2016 Opening Times

Christmas Eve, Saturday 24th December 9am – 4pm
Christmas Day & Boxing Day CLOSED
Bank holiday, Tuesday December 27th CLOSED
Wednesday 28th to Friday 30th Business as usual
New Years Eve, Saturday 31st 9am – 4pm
New Year Day, Sunday 1st CLOSED
Monday January 2nd Back to normal

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Riverford Farm Shops
Locally grown fresh produce for you…

Had a great time today at Riverford Farm Shop. Did unsmiling shop assistants greet me? NO. They smiled and recognized me. I bought fantastic produce and no one hurried or hustled me. Everyone helped show me where stuff was. The meat is just beautiful and the butchers know all there is to know about meat. They are polite and will cut up meat to serve your needs perfectly. When you've finished, you can get a great cup of coffee and sit down for as long as you like in the superb cafe with great food. With the bill similar to Waitrose, why go anywhere else? On Saturday, we had our 45th wedding anniversary and Ben Watson himself helped me with the wine choice, and helped me pack it. He didn't just stand there in a suit, letting me get on with it. Everyone loved it all, and no one had a "poor wine" headache next day. If people really love food, they should get in here and give it a go. Just for once, give yourself a nice unhassled shopping experience. Even if you
haven't had 45 years of hellish shopping in a supermarket, you deserve it!

Sue Bennett, the Dartmoor Diary Blog

It's not really hard to discover this place. But, we did so by accident. You won't find it listed on the main Riverford Organics website (strangely).
They do have their own site though and if you're looking for a cuppa and a cake amongst the plethora of other wonderful organic and freshly made produce. Then this is the place.
Plenty of parking, an indoor and outdoor seating area and a varied menu. And that's without the exploration of the shop.
It's not just the fruit and veg (worth it if it was) but also the meat, wine, bread and other goods. Enough to keep you busy for an hour or so.
Sit down and enjoy the café. Ask loads of questions as everyone understands the provenance of whatever it is you're buying.
If you want an indulgent brownie (served hot with their own clotted cream). This is the place to get it.
A great find for the shop but the cafe is wonderful too. The icing on the cake is a passionate and knowledgeable team who make it an experience more than a chore.

Arroobba Arroobba - Facebook

Really lovely lunch - halloumi burger and salad of houmous. I always love it here and come out with bags full of yummy food!

Amanda Jane Scarth - Facebook

Facebook Posts

January is all about citrus. A tonne of Seville's isn't anywhere near enough so we have gone and bought The Tangerine Tree in Totnes! We will be re-opening in February as Ben's Wine and Tapas and it is going to be great - the best wine to take home or drink in (or both) and tapas with a twist. All things we really like - we hope you do too. ... Read MoreSee Less

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Marmalade. Its marmalade season again. We make thousands of jars and I'd like to think that, of all our products, that the end result is the closest to what you would make at home. Commercial recipes are a menagerie of sugars, pectins, citrus fruits in various deconstructions, juices, vitamin C, etc etc. Ours is Seville oranges, lemons, water and sugar. The reason we're able to process 1000kgs plus of oranges is simple - a spoon, sharpened on the grindstone, is our magic trick. Scooping the pith and flesh away from the skin saves all that tedious peeling, cutting the prep time by about 75%. We don’t mess around with muslin bags so cook the peel and pulp separately in half the water each, sieve the pulp juice into the peel and add the sugar. It works a treat. ... Read MoreSee Less


On Monday 16th January Riverford Bridge will be closed for up to four weeks to replace the vehicle barriers. A temporary traffic light diversion will be in place over Staverton Bridge.

We value your custom throughout the year and appreciate this will mean more hassle and effort to get to the Staverton Shop. We will be open as normal and hope that you will make the effort to visit us.

In order to encourage you to visit us, we will be offering QUADRUPLE points to all loyalty card holders whilst the bridge is closed.

We hope to get back to normal as soon as possible.
... Read MoreSee Less

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The Riverford Loyalty Card rewards our regular and loyal customers. Receive 1 point for every full £1 spent in a single transaction.

To sign up for your card visit us at either Totnes, Staverton or Yealmpton Farm Shop to fill out the form and start collecting your points.
... Read MoreSee Less

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It's Friday! It's not only the weekend but we can reveal starting today we are offering you 10% off Tideford Organic Soups and Sauces in all three shops! Now is the time to boost your healthy eating and diet resolutions. We look forward to seeing you at Totnes, Staverton and Yealmpton ... Read MoreSee Less

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Back by popular request - our famous Florentines. Made today - in the shops tomorrow and this time, they've gonna stay. ... Read MoreSee Less

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Hot Crabby Tarts - A cheesy crabby tart that is moist and tasty.

Blind baked 25cm pastry case
200g half and half crab meat
2 leeks (chopped)
knob of butter
150g curry paste
200mls creme fraiche
3 eggs (beaten)
50g mature cheddar (grated)
salt and pepper


1.Preheat the oven to 180.C
2.Cook the leeks in the butter for five minutes.
3.Add the curry paste and cook for another five minutes. Cool.
4.Bring to the simmer and cook for an hour.
5.Mix the eggs, brown crab meat and crème fraiche and season with salt and pepper.
6.Spoon the leek mixture into the pastry case.
7.Scatter the white crab meat on top and pour over the egg mix.
8.Sprinkle on the cheese.
9.Bake at 180.C for approx 25 minutes.
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It might be the end of the festivities and the start of the January blues but here at Riverford we have an offer starting on Friday to cheer you up! Watch this space for more details! ... Read MoreSee Less

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