How a Tiny English Village Became a Destination for Fine Dining - AFAR
"Started from an empty field and grown into a roughly 12-acre, off-grid operation, this farm supplies the majority of the restaurant’s ingredients and emphasizes regenerative, biointensive practices: no pesticides, minimal soil disturbance, heavy use of compost (including 200 tons of chicken and horse manure), nine food composters, and three working beehives. Produce lists include numerous microgreens, peach and mulberry trees, greyhound cabbage, gooseberries, currants, lovage, nasturtium, oxalis, shiso, Chinese artichokes, and nine types of kale; the head farmer has steadily expanded cultivated acreage and plans further additions such as pigs and natural windbreak plantings, plus experiments like a potential six-seat dining area entirely sourced from within the farm’s walls." - Katherine LaGrave
