Dyson Farming


Rick Stein’s Food Stories

Rick Stein's Food Stories

Get a behind-the-scenes look at the glasshouse and AD plant in Carrington on Rick Stein’s Food Stories.

As part of his Lincolnshire-focused episode, Rick Stein visited Carrington Farm last year, where he was given guided tour by Sir James Dyson. Here he visited the glasshouse to learn more about our strawberry production and the technology we use, as well as the anaerobic digestor to understand how we use crops to generate energy.

Following his visit, the TV chef whipped up a strawberry sorbet recipe using our delicious berries.

You can watch Rick Stein’s Food Stories, Lincolnshire, on BBC iPlayer or on Wednesday 14 February, 6:30pm on BBC Two.

Head Office

The Estate Office,
Cyclone Way, Nocton,
Lincoln LN4 2GR

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Enjoy British-grown winter strawberries this Christmas

Strawberry trifle recipe

Looking for a Christmas pudding alternative this year? Start a new tradition with British Dyson Farming winter strawberries.

The strawberries, grown all year in our Carrington Glasshouse under LED lights and with heat generated by the adjacent anaerobic digestor, are available throughout the Christmas period and winter at selected Marks and Spencer stores across the UK.

Perfect on their own, with a glass of champagne or as part of your Christmas trifle.

Dyson Head Chef, Joe Croan, provides this show-stopping trifle recipe.

Dyson Farming Strawberry Trifle   Serves 4


  1. For the strawberry coulis, wash, hull and quarter the strawberries, then place in the pan with the icing sugar and a squeeze of lemon and simmer until the strawberries are soft, which will take about 5 minutes. Blend until smooth.
  1. For the compote, soak the gelatine leaves in cold water until soft. Wash, hull and quarter the strawberries, place in a pan with the caster sugar and simmer for 5 minutes, remove the gelatine from the water and add to the pan, then allow to cool.
  1. For the custard, whisk the egg yolks, sugar and cornflour until thick, warm the double cream and whisk together. Place the mixture into a pan and gently stir until thicken, cook slowly for 3/5 minutes, stirring continuously, then leave to cool.
  1. For the trifle, cut the trifle sponges into even size pieces and place in the bottom of a glass bowl, add the strawberry compote and half the coulis, then add the custard and a layer of  whipped cream.
  1. Decorate the trifle with strawberries and remaining coulis.

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For the trifle

4 trifle sponges

150g Dyson Farming strawberries

For the strawberry coulis

130g Dyson Farming strawberries

50g icing sugar.


For the strawberry compote

300g Dyson Farming strawberries

1 tbs caster sugar

2 leaves of gelatine


For the custard

400ml double cream

½ vanilla pod, seeds scraped

6 eggs yolks

20g caster sugar

4 tsp cornflour


For the whipped cream

300ml double cream

Vanila paste to taste

Head Office

The Estate Office,
Cyclone Way, Nocton,
Lincoln LN4 2GR

We would love to
hear from you