01626 821145 | email: info@husbandry.co.uk
Explore the ideas and practice of
ecologically sound land management in
the beautiful Devon countryside
As well as provide chefs with high quality produce, we put the odd, bizarre, nutritious and delicious into the kitchen.
Here at the Husbandry school we produce extraordinary ingredients to cook with - everything from Calendula Sugars to Peruvian root tubers! We are famous for our Salad bags with herbs and edible flowers – with over 68 different ingredients in each pack with borage, nasturtium, viola and marigold and the vivid magenta leaves of red orache.

We also produce an amazing array of heritage vegetables including Asparagus kale, Inca pea beans, old fashioned purple carrots, climbing courgettes, African horned cucumbers, long forgotten lettuces and a kaleidoscopic array of tomatoes and squashes.

Grains like Amaranth and quinoa grow really well on our land alongside many types of edible leaves and we are always trying out something new. Kailan, a Chinese sprouting broccoli tastes like asparagus, purple sprouting broccoli and kale all rolled into one, with its succulent stems and delicate flowering heads.

Unusual herbs and berries are also a passion of ours and we have such exotic delights as Tangerine and Pineapple sage, Thai basils and Bergomots. Strawberry spinach, with its micro strawberries, Aunt molly’s ground cherry, Golden pearls, Wonder berry and Goji berries are currently being grown for some new edible delights to be harvested in 2012.

We also have our own herds of Boer and Cashmir goats, producing healthy meat as well as fibres for felting and textile making. Pedigree Tamworth pigs, for bacon, pork sausages, gammon and of course some lovely sheep and lambs. Our animals are naturally reared according to Wholesome Food Association principles and practice and chefs, butchers and food lovers all praise our meat for being outstanding in terms of quality and taste.

Specialist herbs, vinegars, preserves, pickles and sugars are all made here too using old recipes handed down from our Mothers and Grandmothers as well as curious recipes discovered on our travels. Everything from rose petal sugar to pickled Nasturtium seeds, greengage jam to garlic oil plus many more tasty and aromatic delicacies are available.

Art making
Silk paper making kits and felt making kits are available.

We supply a range of local (and not so local) restaurants, hotels, schools and other establishments with a vast array of our produce. Our heritage varieties include many rare and unusual plants.

Amongst others, our clients include:

The Ashburton Cookery School
Based on the edge of Dartmoor, the Ashburton Cookery School offers the UK’s widest range of cookery courses with over 40 to choose from, designed to suit beginners as well as experienced cooks. Working in superbly equipped teaching kitchens, students are taught fundamental cookery techniques by experienced Chef Tutors that can be applied in a professional kitchen or entertaining at home.

"The Ashburton Cookery School is proud to be associated with The Husbandry School who supply high quality, local produce for use in our kitchens, grown to the excellent standards of the Wholesome Food Association."
Dominic O'Nions, MD, Ashburton Cookery School

We are proud to be working together with the Ashburton Cookery School and look forward to welcoming their students onto our land this summer.

Ashburton Cookery School's website

TV chef, James Knight-Pacheco
Presenter, Private Caterer and Cookery Teacher.

James says: "I am extremely proud to be using produce from the Husbandry school, as it is not only some the best in Devon, it is also some the best I have ever used!!!"

The Husbandry School is naturally delighted to be supplying James with produce from our land here at Liddy Ball.

James Knight-Pacheco's website

Burgh Island Hotel
Burgh Island Hotel is an iconic Devon landmark, moored on its own tidal island, surrounded by golden beaches and silver seas. Built in 1929, extended in 1932 and, since 2006, completely restored to its '30s glamour, the Burgh Island Hotel is a retreat like none other.

The Husbandry School is delighted to supply Burgh Island and its sister restaurant/hotel, Southernhay House with our delicious, traditionally grown produce.

Burgh Island Hotel's website

Southernhay House, Exeter
A classic town house, in the heart of Exeter’s Georgian business quarter, SH has been lovingly restored to its original purpose as a social focal point. The Grade II* building now holds a restaurant, private dining room, a romantic veranda, uber-smart bar and 10 gorgeous bedrooms.

Most importantly, it is run by a friendly and dedicated team, a combination of long-term Exeter residents and staff trained at its sister restaurant/hotel, Burgh Island.

Southernhay House Hotel's website

The Vineyard Cafe, Sharpham
The cafe provides alfresco style eating on a small scale, with stunning views over-looking the River Dart. The menu is refreshingly small celebrating the best of local, organic and Westcountry produce.

Once again, we are delighted to supply one of Devon's most loved attractions with our produce.

Vinyard Cafe, Sharpham, website

Students at the Ashburton Cookery School
James Knight-Pacheco
Burgh Island Hotel, Devon
Burgh Island Hotel Team at the Husbandry School
What do we

We grow an extensive range of rare and traditional produce at the Husbandry School. These include:

• Salad bags with herbs
• Edible flowers
• Unusual herbs and berries
• Vinegars
• Preserves
• Pickles
• Peruvian root tubers
• Calendula sugars
• Rose petal sugar
• Asparagus kale
• Inca pea beans
• Old fashioned purple carrots
• Climbing courgettes
• African horned cucumbers
• Lettuces
• Tomatoes
• Squashes.
• Pickled Nasturtium seeds
• Amaranth grain
• Quinoa grain
• Edible leaves
• Kailan, a Chinese sprouting broccoli.
• Tangerine and Pineapple sage
• Thai basils
• Bergomots
• Strawberry spinach
• Aunt molly’s ground cherry
• Golden pearls
• Wonder berries
• Goji berries
• Greengage jam
• Garlic oil
• Organic meat

and much, much more!

Traditional farming methods for a sustainable future
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