JOURNAL

MARAZUL started  as a solution to a problem I guess, I had been living in New York and travelling all over the world running large scale eve

I feel like I have so many stories of how my journey into growing started and all of them have come from the most inspirational people and t

“According to [Riverford] research, 61% of farmers fear having to give up their farm in the next 18 months”

Everyday the head chef running the shift at The River Cafe sits down at a table by the kitchen to write the menu for the coming service.

Stonebeck Wensleydale is a raw milk farmhouse cheese inspired by the heritage of our farm.

The end of summer often comes in a rush.

I’m new to this world of sustainability. I haven’t studied courses or degrees on it, let alone worked in it.

It’s been interesting to reflect on how our business has evolved over the past 4 and a half seasons

Hector and Will lived together while we trained as cabinet makers in south Devon 13 years ago. Half jokes were made about working together.

Our food and its soil are vital elements that require revival.

I’m known as Honey, though it is actually my middle name. I am a sommelier and have been for the last 15 years.

Picture an orchard; what comes to mind? Row of trees curving round a Somerset hillside?