CELEBRATING THE FARMS WHO WE WORK WITH
Our Friends at Organic North
The Farms that we work with are all organic and where possible local. We rely on the dedicated and too often thankless work of Sean, Kathryn and the team at Organic North who work closely with each of these farmers ensuring they are supported wholly throughout the year, through the ups and downs of both the ever changing ecological and political climate.
The folks at Organic North work tirelessly to ensure that all of the produce these farmers grow is bought at a fair price for both the farmer and the market. Yields and varieties are controlled by the grower and not the consumer meaning no sticky and impossible to meet contracts, meaning peace of mind and a balanced market place for all involved in the supply chain.
Royal Oak Organics.
Scarisbrick, Lancashire
Peter Lydiate & Cheryl Carruthers
Royal Oak farm has been in Peter’s family for 3 generations.
In 1999 Peter and his partner Cheryl decided to convert the land to organic. In Peter’s words ‘We were heading for nowhere growing bulk crops that gave too little money’. Rejecting these high yield demands from supermarkets they now grow 65 varieties of brassica and vegetables using a farm manure and grass rotation system.
The 300 acres that make up the farm is reclaimed Machair land from the northwest coast. Soil here is calcareous with a high alkaline content making it incredibly fertile. Due to its sandy constitution it does not hold nutrients well meaning that artificial fertilisers are ineffective.
They concentrate mainly on the Autumn/ Winter growing calendar which gives them a niche product that helps to fill the hungry gap. Their crops of brassicas and root veg give us something local and exciting to work with in the months between November and April.
In recent years they have lost 80 acres of land to excessive rainfall which Cheryl puts down to Climate change. Another worry is labour. Everything here is picked by hand but due to severed ties with the EU farm hands are had to come by.
Terry Simpson.
Scarisbrick, Lancashire
Terry works the same soil as Peter and Cheryl at Royal Oak. This black Machair land is taken back from the sea, made up of shells and seaweeds deposited over 6000 years ago by early agriculturalists and nature alike, it provides a unique eco system for a diverse array of flora and fauna.
Terry is third generation on his 7 acres. A tiny amount of land for a farm which he tends to by himself. A small greenhouse, a compost heap and black furrows abundant with produce are what make up Terry’s land. Each year 3.5 of those 7 acres are rotated and under white clover to add nitrogen back into the soil.
Terry grows a diverse range of crops, harvesting and taking them to market himself. These include carrots, spinach, some lettuces and leeks, which in my opinion are the best leeks around. Sweet and incredibly tender, caramelising with obedience in the pan.
This form of farming embodies a simple life. It is a wonder that after over 120 years of Simpsons working this land there has never been an urge to expand, intensify or sell to developers. Though heavily rooted in an idyllic past, the size and operation of this farm may be something we see more of in the not too distant future.
Burscough Community Growers.
Burscough, Lancashire
Neil Hickson
Burscough Community Growers is a not for profit community interest company set up in 2013.
The 18 acres was originally part of the Martin Mere marshlands and was drained over 200 years ago. It is made up of peat fields, high in alkaline and incredibly fertile.
Growing here is geared toward summer crops such as beans, wet garlic, tomatoes and cucumbers, courgettes, lettuces and squash and is taken up largely by volunteers from the community. To the far end of the plot there is a shelter belt of fast growing willow that helps to absorb water and builds a sort of micro climate. The wood is also coppiced and used around the farm.
They use a permaculture method of growing with beds orientated toward the arch of the sun. Solar panels on the barn keep the farm off-grid and a windmill is being constructed to generate power though the winter.
This site is an incredible asset to the local community. Utilised by doctors for social therapeutic horticulture, referring people with longterm mental health problems, learning difficulties and people in recovery from addiction. It is also used by families who come to toil as a way of simply reconnecting with the land and slowing down the fast and detached rigour of modern life.
Acorn Dairy.
Archdeacon, Newton, Durham
Graham Tweddle & Caroline Bell
The land here has been farmed by the Tweddles since the 1920’s. In the mid nineties, when the price of milk was particularly poor a decision was made to try and sell milk direct to the 100,000 population of near-by Darlington. At that time switching to organic farming was seen as a niche angle to compete with established dairies. Since then Acorn Dairy has not looked back.
The 560-strong herd, with 160 heifers roams around 1000 acres of pasture land. Originally of friesian breed the herd was crossed with dairy shorthorn in order to meet the demands that an organic system requires. Although the shorthorn does not yield high quantities it does offer great quality milk that is high in omega 3 and antioxidants.
The cows are on a foraged based diet eating grass all year round. The pastures are also planted with legumes and herbs such as three leaf clover, sainfoin, lucern and chicory. These plants fix nitrogen into the soil at different rooting levels which is converted into nitrates. This reduces the need for artificial fertilisers whilst boosting the mineral content of the pasture and therefore the cows diet. Seaweed is added to boost the iodine levels, which is profitable for the immune system of the cow.
The butter we use to cook with is churned from the cream taken back form the semi skimmed milk they produce, a little salt is added and that is it. The natural fats give a delicate sweetness to anything that goes into the pan with it.
‘Organics gets it’s claws into you, you start to see the bigger picture of working with nature rather than against it’ says Graham.
Hodmedod.
Beccles, Suffolk
Nick Saltmarsh, Josiah Meldrum & WIlliam Hudson
Hodmedod was founded in 2012 with the aim to source and supply British grown beans, pulses and grains.
The owners were interested in stimulating the access and demand to indigenous beans such as the fava bean which has been grown here since the iron age but of late is much forgotten.
The carlin pea or black badger pea they have sourced from its indigenous lands of the north has a high protein content that made it an excellent substitute to the soy bean when we started trialling miso production in our kitchen. The first quinoa grown on the Sussex plains was introduced by Hodmedod a few years ago.
Not only do these pulses and beans contain an incredible amount of protein and nutrients, the plants trap nitrogen into the soil and are great pollinators for bees. Growing beans and pulses is a great way to offset the energy loss of intensive meat production and the energy we receive from eating these plants is actually much higher than that of meat.
During the hungry gap we experiment and produce lots of great flavours and dishes using British beans and pulses. Not only that but the amino acids present in these foods offer complex protein chains that are perfect for fermentation.
Bagthorpe Farm.
Bagthorpe, Kings Lynn, Norfolk
Nick Walton
Bagthorpe is a family run farm of 700 acres producing vegetables, cereals and beef. Produce includes carrots, onion, beets, salad potato and parsnips. They rear Aberdeen Angus beef in conjunction with their organic methodologies. At the heart of this is soil management, using long rotations with livestock and cereal. Clover leaves add nitrogen to the soil eschewing the need for artificial fertilisers.
Polybell Farm.
Gringley on the Hill, Doncaster
James Brown
At 5000 acres Pollybell is one of the largest farms we work with but relative to industrial agriculture it is not so big. In fact, their operation is a brilliant example that large scale farming can work with nature instead of against it. A philosophy that they call ‘The Pollybell Way’ which sees James, his family and employees always searching to better their practices. Marrying the principles of organic farming to the demands of farming efficiently in the 21st century.
The land has been in the family for 120 years and straddles the three counties of Nottinghamshire, Lincolnshire and South Yorkshire. It is a mixed farm meaning they produce cereals, livestock and vegetables.
Dairy cows and sheep graze on herbal leaves and provide the fertilisation for a rotation method of farming. The cereals including wheat, barley and beans feed the soil with nutrient, rendering chemical fertilisers unnecessary. This produce is turned into animal feed. The heart of their operation is growing brassicas, alliums and root veg which is all packed on site.
The packing facility, cold stores and farm irrigation are all powered by their floating solar farm which sits on top of their irrigation reservoir. In the winter months a wind turbine takes over as their primary renewable energy source.
On top of all of this, Polybell is in the top 1% nationally for diversification of farmland birds with over 185 different species recorded. There are 3 sites of Special Scientific Interest on the land which allow them to further understand the relationship between flora and fauna and efficient farming practice. The latest research develops a greater understanding of invertebrate populations and their relationship with soil improvement, as natural pesticides and as nutrient for the bird and mammal populations.
New Farm Organics.
Boston, Lincolnshire
Rob & Will Edwards
The Edwards family have been farming the lands of Lincolnshire since the 1700’s. Many of the traditional practices still used on the farm today have been passed down through the generations.
The present land, which lies deep in the fens, now makes up two farms one of which has been pesticide free since the 1800’s. Both have been certified organic since 1988.
Environmental awareness is a huge catalyst on the farm, linked to soil quality and optimum growing conditions. Old hedgerows provide food and shelter for a diverse range of mammals and birds. The Family recently took 40 acres of farmland out of action, returning it to pastureland complete with ponds and scrapes to encourage further biodiversity.
Along with cattle that are used in rotation to fertilise fallow fields, New Farm grows veg including cauliflower, swede and potatoes. We particularly enjoy their wide range of cabbages which have been a staple on our menu in many different ways for many seasons.
The land is also home to roe and fallow deer, muntjac and hares as well as water voles and many different birds of prey including buzzards and marsh harriers. A local beekeeper houses his hives on the farm, they are rotated each season to ensure adequate pollen levels for the bees.
Bedlam Farm.
March,
Cambridgeshire,
Clive Martin
Another farm nestled in the fertile lands of the Fens, Bedlam is 4th generation but converted to organic practices 2006. They now grow a unique roster or organic produce, most of which are not readily available in the uk.
The wide range of soil types present on their land give optimum growing conditions to many different crops. Their production is geared toward summer with rhubarb and asparagus being their first harvest in April. Tenderstem broccoli appears at the back end of the season in November. The baby purple artichokes and green globe artichokes they grow are perfect to preserve in vinegar and oil. We keep them in jars until winter.
Bedlam grow a huge array of squash but we enjoy working with their crown prince the most. They are cured throughout the winter months and are available to us during the hunger gap. The sweet flavour and robust texture makes it very adaptable for dishes throughout our menu.
Oakwood Farm.
Robertsbridge,
East Sussex, High Wield,
Matthew & Carol Wilson
This small, organic orchard has a long history. In 1947 Raymond Wickham OBE planted 50 acres of apples, pears, plums and cherries to add to the 20 acres of apple trees already planted. The land was sold in 1951 to Matthew’s grandfather and was subsequently passed down through the generations.
In 1997 the farm experienced unusually harsh frosts which killed two thirds of the budding apple crop. This is when Matthew and Carol decided to convert the land to organic which would make them one of a handful of licensed organic orchards in the county, thus strengthening their place in the market. This proved to be a long battle. Suddenly setting aside chemical intervention sees a short term increase in pests and diseases yielding lower and poorer quality fruit.
In order to avoid waste and financial ruin the couple converted an old barn and began to juice the apples. They were quick to find local support and custom. Organic status was completed in 1999 and they now have a wide reaching audience for both their apples and juice.
Varieties they grow include Cox, Egremont Russet, Gala, Fiesta, Ida red, Jonagored, Spartan, Falstaff & Adams Pearmain. Treatment is minmal with sprayings in summer every two weeks of a seaweed tisane and a little copper to protect the leaves. The soils around the base of trees are mulched in winter and mowed in summer to protect the base of the trees. The land around is bountiful in a diverse selection of flora and fauna.