We’ve moved the sheep to graze the long grass in the orchard, which is much easier and better for the environment than cutting the grass ourselves. Before the flock set to work tidying round the fruit trees, they grazed the area behind the buildings, which was sown with wildflowers a few months ago. It needed a tidy up too, and this way we avoided having to mow here. By giving the sheep plenty to graze, we can also preserve the herbal leys and rye and vetch for a while longer. FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

Lots of excitement this week at FarmED as we prepare to welcome young farmer, Hallam Ducworth’s, trio of in-calf heifers, which will mark the start of Hallam’s new microdairy venture - The Dairy at Honeydale. We filmed Hallam this Monday, with just seven days to go until the cows arrive here on the 22nd March, all being well. The three Fleckveih in-calf heifers are travelling to the UK from Germany and are due to calve at the end of April. Fleckveihs are originally a three purpose breed, used for dairy, beef and draught and Hallam is as interested in the calves as the milk. Unlike more common dairies, where calves are separated from their mothers at birth, or within a couple of days, Hallam’s microdairy will allow the calves to run with their mothers. This is a system that’s called cow-calf dairying in the US. ‘The focus of my micro-dairy will be 50% beef and 50% dairy,’ Hallam says. ‘The Fleckveih calves are larger than dairy calves at weaning and have a higher value.’ The yield is slightly lower, but this suits Hallam, as too much milk will be a problem to sell or process. Cow-calf dairying is beneficial in terms of animal welfare, since natural suckling provides antibodies and is better for the calf than a milk replacer. It’s also better for the cow and udders as it avoids mastitis. Benefits to the dairy farmer include improved yield and cost savings by reducing the need for antibiotics and post-dipping. Cow-calf dairies work by striking a natural balance between milking and suckling to keep the yield up. The process involves ‘quiet weaning’, whereby cows and calves are separated overnight. The cows are milked first thing in the morning and the cows then run with their calves for the rest of the day, with the calves suckling at will. ‘Natural hormones mean the cows never milk themselves out if they’re feeding, so the calves never go short,’ Hallam explains. Meanwhile once a day milking helps to keep the yield up for the calf. This traditional way of farming has become increasingly popular in America, where there are lots of micro dairies, particularly on farmsteads. The weaning of the calves will depend on the lactation curve. Milk usually peters out at 8-10 months, with the calf beginning to need a greater proportion of milk from around 6 months. During December - March, when the cows will not be producing any milk, Hallam plans to have other products on offer - including lamb, beef and pork. The cows will be milked in the milking parlour that’s been created in the agricultural building at FarmED and they will be completely pasture fed, grazing on the herbal leys,sainfoin, rye and vetch and permanent pasture at Honeydale Farm. They will be rotating with Hallam’s herd of sheep which works very well, he says. ‘The cows take off the tops of the plants while the sheep drill down for better regrowth and the combination of sheep and cow muck benefits the soil. It’s all designed to be sustainable and holistic.’ ‘We are thrilled to host Hallam’s microdairy at FarmED,’ says FarmED Founder, Ian Wilkinson. ‘Hallam shares the frustration of many young, first generation farmers who struggle with access to land and this is one of the issues that FarmED aims to address, providing facilities and encouragement to new entrants in farming by providing opportunities to establish micro businesses in order to gain knowledge, experience and a foothold.’ In the first year, Hallam will be concentrating on producing pasteurised whole milk which will be sold in returnable glass bottles on a doorstep scheme - with collection from FarmED or through a similar box scheme already used by the Kitchen Garden People at FarmED. Running the dairy part time, fitting it around his work as a sheep farmer, Hallam will gauge demand as he experiments with running cows with their calves and builds his customer base. What he really wants to do, however, is diversify into ice cream, so watch this space and do give Hallam and The Dairy at Honeydale a follow on Instagram @the_dairyy_at_honeydale. Our Website - https://www.farm-ed.co.uk

Join FarmED Founder, Ian Wilksinson, on a virtual farm walk. Of course it’s not the same as actually visiting us at Honeydale Farm, but while we’re unable to welcome you, we hope this serves as a good introduction. This film was shot in winter and hopefully inspires you to come in person, when restrictions are lifted and you can walk, talk and meet with the FarmED team to learn more about sustainable food and agroecology. In the spring and summer the fields at FarmED are full of life and colour, and the FarmED kitchen will be serving delicious, nutritious and sustainable food to refresh you. We’ve an exciting schedule of modules and events lined up for later this year, so do keep visiting our events page to check out what’s going on. 0:00 - 1:18 Intro 1:18 - 7:07 Continuous Cereal Plot 7:07 - 11:01 Herbal Ley 11:01 - 16:41 - Heritage Wheat 16:41 - 17:18 - Heritage Wheat Pt 2 17:18 - 19:44 Wild Bird Seed Mix 19:44 - 20:46 Rye and Vetch 20:46 - 22:36 CSA Kitchen Garden People 22:36 - 23:48 Woodland Shelter Belt 23:48 - 24:48 Natural Bee Hives 24:48 - 25:55 Solar Pannels 25:55 - 33:09 Natural Flood Management 33:09 - 33:57 Natural Flood Management Pt 2 33:57 - 35:23 Apiary 35:23 - 37:55 Orchard 37:55 - 38:45 Outro FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

During these past months, many people have discovered the joys of farm shops and veg boxes. Locally sourced food that’s fresh and direct and benefits local businesses. Food is about community and belonging. In these challenging times, we need that more than ever. So last year we visited some of our local food heroes and we made a film to celebrate and support sustainable suppliers. Funding for the production of this film came from the Farming the Future Coronavirus Emergency Response Fund. Thanks to: The A Team, Roddick Foundation, Samworth Foundation, Thirty Percy Foundation. FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

Tomorrow is World Soil Day. Regenerative agriculture and sustainable food systems all start with the soil, so here’s Ian on a farm walk at FarmED, talking about how diverse herbal leys build soil structure and fertility, help build organic matter and lock in carbon. ‘This is gold. This is what we should be growing our food in.’ Come and see us at FarmED to learn more. #soilhealth #worldsoilday #worldsoilday2020 #regenerativeagriculture #organicmatter #carbon FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

Jonty talks to Jimmy Woodrow, Manager of the Pasture-Fed Livestock Association. What does Pasture For Life mean and where is it heading? What’s the difference between pasture for life and the more common term, grass-fed? Jimmy talks about everything from stocking rates to yields, the nutritional benefits for humans, evidence of reduced med bills for farmers and how rotational grazing can lock-in carbon and improve depleted soils on arable land. Crucially he explains how the pasture-fed culture in the UK can promote regenerative agriculture. FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

We have some fascinating visitors here at FarmED and last month we welcomed life scientist, Nigel Winser, who has conducted geographical surveys all over the world, for the Royal Geographical Society and Earth Watch. He spoke to us about his passion for increased biodiversity and how our work promoting regenerative agriculture makes FarmED, in his words, ‘one of the most important new centres for people to meet and talk about a better tomorrow.’ FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

Jonty, our General Manager, is joined by Claire Thayers from Happerley Transparent and Dr Richard Baines, Senior Lecturer at the RAU.  What is food tourism and how can it aid the rural economy? What’s the best way to create enhanced experiences for locals and visitors? What are the opportunities and challenges facing rural entrepreneurs post Covid and Brexit? Jonty, Richard and Claire discuss everything from how to create immersive local food and drink experiences with farm walks and food and drink tasting, to the importance of authenticity. The crucial link between food tourism and agritourism and the importance of collaboration between producers and tourism operators is also explored.  Richard Baines talks about his work with Cotswold Taste, setting up the first agritourism trails in the Cotswolds with food hubs to sell local food. Jonty talks about the new FarmED Kitchen as a destination. There’s also plenty of advice for entrepreneurs looking to get involved with food tourism.  Food tourism helps join the dots, adds value and local economic multipliers, and connects with consumers - it’s arguably the capstone of a regenerative farming and sustainable food system. FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

The Cotswold Grain Partnership met at FarmED last month to discuss the Heritage Wheat Project, which began here at Honeydale Farm. Bertie Matthews, MD of FWP Matthews Ltd, spoke to us about how the partnership of local farms, millers and bakers and agronomists is connected by a shared desire to collaborate and share new ideas, develop new growing opportunities and promote sustainable food and farming. Going forward, the Heritage Wheat Project will involve milling and promoting heritage grains, renowned for their superior flavour and nutritional properties. ‘This project means a lot to me,’ says Bertie Matthews. ‘We are hopefully going to be milling the heritage grain from local farms in the Evenlode Valley, on our stone ground plant which is just a few hundred metres away from FarmED.’ FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

Last week a group of Cotswold Seeds customers came to FarmED for a socially distanced farm walk to learn more about the benefits of regenerative agriculture. They heard about our eight year rotation, the seed mixtures we’ve used, and how our crops and livestock are managed to promote biodiversity, sustainability and soil health. FarmED was founded by Ian and Celene Wilkinson, the owners of Cotswold Seeds Ltd, which supplies over 15,000 UK farmers with grass seed, legumes, herbs, wildflower and environmental mixes for conventional and organic livestock and arable farmers. ‘Many of our customers have worked with us for decades and have watched the development of FarmED since we first acquired Honeydale Farm,’ says Ian. ‘It was wonderful to welcome old and new friends, to share thoughts and ideas and talk about the future of farming.’ We hope to be able to organise more Customer Days in 2021. FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

Building evidence and sharing knowledge is key to our work at At FarmED. Two researchers, Rob Owen, from the University of Exeter, and Matt Tarnwoski, from the University of Bristol, came to talk to us about their project Farmers are Scientists, which aims to link academics with the farming community. The goal is for the network to co-develop participatory research into how to create productive food systems that are environmentally, economically and socially just. ‘Using an agroecological approach, we hope to bring together practitioners with traditional farming knowledge and a cross-disciplinary group of academics and non academic experts,’ says Rob. FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

A bubble of children (aged 2-9) from the North Oxfordshire Homeschooling Co-operative came to FarmED to spend the day at our kitchen garden with The Kitchen Garden People, learning about where their food comes from. Ian shared stories about FarmED and the need for diverse farming. The children harvested squash and made soup and picked blackberries from the hedgerows to make crumble. Their questions covered everything from vegetables, farm jobs, types of squash and where to find conkers! Two budding media stars volunteered to be interviewed by Dan about what they liked most about the day and what they’d learned. We will be launching a Schools Programme in 2021 in partnership with The Country Trust. FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

When writer, broadcaster and environmental campaigner George Monbiot returned to FarmED to continue his journey to learn more about sustainable food production, we took the opportunity to gather together some young farmers and environmentalists to ask him some probing questions and record a podcast. Areas up for debate ranged from the need for criteria to define regenerative agriculture, plus processed foods, plant based diets and what George describes as ‘the fantastically complex’ debate about food production and the environment. He also discusses his views on how agritech can be used to scale up regenerative farming, CAP, ELMS, and how soil is ‘the basis of our entire lives’. Encouragingly, George described how he’s ‘very interested in what’s happening here’ (at FarmED) and the ‘strong argument in favour of integrated regenerative rotational farming.’ ‘It was wonderful to welcome George Monbiot to FarmED,’ says Manager, Jonty Brunyee. ‘Though his somewhat controversial view on alternative proteins, rewilding and land management, runs contrary to the work of many farmers, our mission is promote regenerative agriculture and sustainable food systems, and in order to do that we need to provide a space for healthy debate, giving a platform for those of different views to meet and air their opinions and ideas. It certainly makes for stimulating discussion.’ The interviewees are Lucy, a biology student, Sophie, FarmED’s Event Coordinator, who studied Geography at Exeter Uni, Will, who is heading to Bristol University to study geography, Abbie, a young farmer and agricultural student, Chris who completed an MSc in Agricultural Technology and Innovation and Jack who, until recently, worked in natural food retailing in London. FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk

FarmED is the new Centre for Farming and Food Education based at Honeydale Farm in the Cotswolds. Our mission is to accelerate the transition towards regenerative farming and sustainable food systems by providing space and opportunity for inspirational education, innovative research, practitioner-led knowledge exchange events and personal development. The farm is a diverse mix of low input arable and temporary grass, and organic permanent pasture. Our trial plots include blocks of sainfoin, herbal ley, barley, heritage wheat, wild bird seed and various cover crops. The grassland is managed by mob grazed sheep. At the heart of FarmED are two impressive eco-buildings – one providing space for conferences, lectures, workshops and special events; and the other a farm to fork kitchen and food space, and a regenerative business incubator. Our audience includes local communities, schools, universities, researchers, farmers, new entrants, foodies, businesses, environmental groups and policy makers. Our Website - https://www.farm-ed.co.uk