What to do with all the animals?

I am a self confessed whole plant based eater. I am a champion of fibre and phyto-nutrients (alive nutrients) that are found in plants. I am a regenerative farmer who worships the goddess of soil. I am a true believer in equality. These are all single-minded beliefs that are an attempt to segment my world

Simple technique to communicate a clearer message

The 3 9 27 Message Grid is a way of creating a succinct message that tells your thee points in 9 seconds using only 27 words. A caveat – I am not expert this is simply a technique I was taught and find useful. Here is a version of my message: Our communities will be

Winter Veg Thai Red Curry

Thai curry is quickly becoming my go-to choice. The flavours of sharp lime spear through the whole dish. It is so versatile, working with almost any veggies, meaning it can be made any time of the year with what ever nature is providing that season. I also love that the quality of premade sauces is

Guardian Of The Soil

I came to Suffolk in 2016 without a plan, or much of an idea of what I wanted to do with my life. I have always had a stubborn side, which found a welcome home in community activism. The feeling that society could do a lot better haunted me through my late twenties, I wanted


This my favourite pasta dish. The sharpness of the lemon with the depth of the roasted seeds. It helps that I am a fanatic of beetroot and the colour is simply magical. RECIPE Prepare the beetroot; wash off any dirt and trim the endsI prefer roasted beets but you can also boil them.To Roast, simply

Food Future 2030

What comes first, the change or the imagining of the change? Either way, imagination is a spectacularly powerful tool to not only help you design the change you want but also to foster the yearning that is needed to bring about the energy to make it a reality. All worthwhile change comes from a persistent


A Japanese leafy vegetable, a mustardy green. To achieve to follow the path of longevity and health we should all be aiming for at least two handfuls of leafy greens a day. The best way to achieve this is to source the best leaves from around the planet. What do we grow?Brassica rapa var nipposinica We grow


I have learnt from culinary skills mainly form cultures that use onions as a base for everything. The lovely leek gives me a break from the humble onion. A sautéed leek can be used as a base in place on an onion. The white stem and dark green leaves as more texture and a subtler flavour

Will’s Weekly Wonderings

Hello and welcome to my weekly wondering, where I get to discuss or maybe ramble about the farm, something I find cool or maybe just a thought. Hopefully it will provide an insight into what the Happy Food Farm is all about and the trials tribulations of someone who is new to farming. Hope you