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 Bergamots. 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.

We also have our own herds of Boer and Cashmere 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.