Local Produce
By buying local produce, whether it be Food, Drink or Goods, you can be sure that your produce hasn't travelled thousands of miles to get to you, racking up its own carbon footprint along the way. It also means that you are not only supporting local businesses but, more often than not, you'll probably end up with much higher quality products for your money too!
Post Code Search
enter your Post Code below and Bizzy Bee will show all available Local Produce in your area.Campbell's Bakery
Campbell's is a family-run artisan bakery with shops in Crieff and Comrie in the beautiful Strathearn valley in Perthshire, Scotland.
Goodies Food Hall
At Goodies we pride ourselves on offering the freshest, select and local produce with an emphasis on quality and value for money.
Bates Farms & Dairy
Bates Dairy are a family business through and through, with their history and future firmly tied to milk and dairy. Three generations of the family are actively...
Back to the Garden
We are a farm shop specialising in local and organic food, butcher, delicatessen, restaurant in Letheringsett, Holt, North Norfolk, UK.
Anglian Organics
Anglian Organics was launched by Lisa in late September 2016 and is certified Organic by the Soil Association. AG25612
The Buffalo Farm
The Buffalo Farm has Scotland's largest herd of Water Buffalo and the buffalo roam the hills at Clentrie farm Auchtertool.
Little Town Farm Shop
Situated on the edge of the Forrest of Bowland, Lancashire, we are a friendly family run business. We pride ourselves in our highest quality produce, home reare...
The ‘Real’ Red Ruby Farm Shop
Pure Red Ruby Devon Beef, naturally grown, by us, for you, in the Heart of Devon. All of our beef comes from our own herd of Devons so we know exactly where it ...
Carroll’s Heritage Potatoes
CARROLL’S HERITAGE POTATOES is a small family business based in beautiful rural North Northumberland at Tiptoe Farm.
The Red Devon Cheese Company
The Red Devon Cheese company has come about over the past eight years, as a result of combining our weekend cheese making courses, and the development of a rang...