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Time to rest

Rest & Reflect

Time to rest and recharge. Take a break. Re-energise and realign with what is important. Enjoy the long dark evenings and frosty mornings and the warmth of fires with family and friends.

Contents Winter at Trill Farm, Romy Fraser Trill Veg Garden, Ashley Wheeler Livestock, Jake Hancock Foods in Winter, Daphne Lambert Winter Gardening, Steve Shaw Recipes for Winter, Chris Onions Grow. Cook Make Mend, Chrissy Hancock Course Programme 2017 It never gets boring here, Lena Haas Opportunities at Trill


I NatT E R Trill Farm

Trill has just celebrated its 9th birthday. It’s a beautiful farm with diverse natural habitats and the businesses based here reflect this. The Vegetable Garden is situated near the stream and benefits from the richest loamy soil on the farm. Jake of Wessex Grazing and I (with my pedigree flock of Gotland sheep grown for wool) use 180 acres of permanent pasture for the livestock. Ruth runs the Carpentry Workshop. As well as running successful carpentry and DIY classes, she is able to make use of some of the windblown fallen trees from the 50 acres of mixed woodlands. Recently Karen, who runs a falconry enterprise, has set up at Trill. Her rescued birds of prey catch rabbits and squirrels and these are passed on to the Old Dairy Kitchen for Chris to cook. This is just one aspect: the main focus of her work is to broaden and deepen the opportunity for people to experience the wild and natural environment. The Old Dairy Kitchen is a teaching kitchen as well as becoming a great destination for exciting and delicious meals. The ingredients Chris uses are all from Trill land. The links between each of these enterprises are numerous, varied and we all pay attention to the details of running a responsible business. The Trill concept is to enable successful enterprises to work independently, yet also benefit from the support and resources of others at Trill. It’s the rural equivalent of an urban working hub. So we share tractors, volunteers, waste and harvests. It is the Trill version of a circular economy. Combining business with agriculture and supporting wildlife to flourish are the aims of Trill. But we are also committed to passing on to others what we have learned. Education is the key to being hopeful and happy. After all, working together creatively and running responsible business is all about being healthy and creating a healthy world. We’d like to set a standard for real quality of living.

Romy Fraser

T R I LL V E G GARDE N by Ashley Wheeler Having grown at Trill for seven seasons we are feeling much more in control of the growing side of the business at Trill Farm Garden. Winter is naturally a time of reflection, so we look at how the year has gone and whether there are changes to be made for the next year. As the years go by there are fewer and fewer changes to be made as we refine our cropping plan based on what has sold well the previous year, what grows well on our soil and what makes us a living from the small area of land that we work. As we have built up our business it has allowed us to take on more labour, mainly people who have come wwoofing at the farm, then became friends and then continued to work for us as paid labour. We have also had an informal trainee for the past three years. We are really lucky to have had such a great team of friends working with us who are interested in vegetable growing. A significant benefit that small scale family farms offer over larger scale farms is the labour requirements needed to run them. This means that where the average farm employs 0.017 people per hectare, small farms employ 0.72 people per hectare. One of the autumn projects this year has been to tidy up some of the spaces around the polytunnels by making beds for growing cut flowers for our summer stall in Lyme Regis, and for growing raspberries (mainly for ourselves...). We have been using offcuts from the sawmilling that is done at Trill to edge the beds, to stop the weeds from creeping in at the edges, and making

use of the woodchip which has been produced from clearing around the power line that goes through the farm. We are still processing seed that we saved through the year – some for ourselves, and other grower friends, and some for the Real Seed Catalogue. We have huge amounts of orache and salad burnet for our summer salad mix, lots of beans and tomatoes, and our first biennial seed crop from a beetroot called Avon Early which I got through the Heritage Seed Library. We have grown chillies, sunflowers and poppies for the seed catalogue, and have turnips growing in the tunnel which we will save seed from next summer. One of the best and easiest successes from seed saving this year was the strip of coriander that we kept in at the edge of one of our polytunnels. We were able to save a huge amount of seed very easily, but before that the coriander flowered and was host to a great diversity of insects including many parasitic wasps which in turn predated on the aphids in the polytunnel. Allowing plants to flower like this often attracts many beneficial insects, many of which often eat the crop pests. Helping to create this balance is a fundamental organic principle and doing so whilst also producing a crop of seeds is ideal.

Ash and Kate have created a vegetable growing enterprise, Trill Farm Garden at Trill Farm, supplying the Trill kitchen as well as neighbouring restaurants with fresh, seasonal, varied produce.

L IV E ST OC K by Jake Hancock

Although we have been farming at Trill since the Autumn of 2010, I actually set up Wessex Conservation Grazing in 2006 (grazing Turnworth down in Dorset) whilst I was working for the National Trust. It was during the course of this job I realised that many landlords were seeking wide ranging benefits from their land. Aside from just the rent, they were looking for farmers who shared the aims of conservation organisations; environmentally minded tenants were in short supply. There was a gap in the market and the new Environmental Stewardship scheme that was on offer at that time was a catalyst for change and in my case an entrance into agriculture. We now provide grazing and land management on 2 National Nature reserves, and 3 other important wildlife sites in Dorset alongside farming organically at Trill Farm.

TO ARRANGE A TOUR WITH JAKE jake@wessexconservationgrazing.co.uk

Trill Farm has provided us with a wonderful opportunity to develop our breeding herds and flocks that underpin our nature conservation work. At the same time we relish the opportunities that Trill Farm provides to talk to young people and the general public about farming and the environment, and we regularly enjoy giving talks to various groups at Trill Farm about our work (please get in touch if this would be of interest to your group). In addition we have been happy to supply our organic beef and lamb to Chris Onions in the Old Dairy Kitchen and many of the visitors and staff at Trill Farm.

Following roles at the Soil Association and National Trust, Jake took on the tenancy of Trill Farm in 2010, where he runs 40 Devon and Angus suckler cows, and about 160 Exlana and crossbred breeding ewes

HOW TO B U Y OU R MEAT If you want to buy beef & lamb reared at Trill, contact us or email chrissy@wessexconservationgrazing.co.uk

F OODS IN W I N TE R by Daphne Lambert I love the winter months, the stillness of the countryside, the black silhouette of leafless trees against an ice blue sky, frosty walks, log fires, warming food and knowing that under winters cloak lies spring waiting to unfurl. Gone are the autumn days when my kitchen was alive with the sounds of chopping and chatting from friends gathered together to preserve the seasonal bounty. The kitchen is quiet but the cupboard is full of the past seasons treasures; nettle tea, rhubarb vodka, strawberry jam, air dried tomatoes, and fermented chili sauce. There was a time when more people preserved the seasonal harvests, this ensured nothing was wasted and provided much needed food for the leaner months. Smoked herrings hung up in a dry attic, hams gently smoking by the chimney and potted beef kept cool in the larder. Nuts were gathered, dried and stored, apples sliced and dried garlanded on long strings above the stove, beans podded & dried, roots buried and eggs pickled. In my grandparents house in southeast London, just fifty years ago, raspberry jam, salted beans, pickled cauliflower, bottled plums, apple chutney and blackberry cheese sat in neat rows in the larder. The house was demolished to make room for new homes but these were sadly not designed with larders. Preserving seasonal foods when they are abundant and at the peak of their nutritional value is as important now as it was in the past. Of course today you can buy most foods all year round, so the need to preserve foods is less apparent but we all know that endlessly sourcing foods that are not in season in our own environment can come at a cost to the health of individuals, communities and the planet. By preserving foods grown in the garden or allotment, wild gathered or sourced from a local grower we become more attuned to seasonality and more responsible for the well-being of ourselves, our communities and the earth. The foods that nourish us most during the cold dark days of winter are the dense textured, earthy flavours of root crops like parsnip, swede, turnip, celeriac, beetroot and potatoes as well as nourishing brassicas and salty sea vegetables. Add your home-made food preserves and with a glass or two of damson gin, blackberry vodka or hawthorn brandy and you may want winter to last forever!

Daphne is currently establishing her new teaching and overnight home stays near Lewes. She returns to teach the Living Nutrition course at Trill Farm. Her two latest books, ‘Living Foods’ and ‘Fermenting’ are available from daphne@greencuisine.org

NEXT LIVING NUTRITION COURSE SPRING 31ST MARCH - 2ND APRIL trillfarm.co.uk for more details

Winter Gardening by Steve Shaw

Winter at Trill, like anywhere else, can be challenging when it comes to gardening. My role as general gardener has to adapt to the changing climate, thinking ahead, creating a different structure to routine and finding time for larger projects that have been put off whilst lawns are cut, roses dead headed and weeds kept at bay during the warmer months. The maintenance of the ponds at Trill is an essential task. Rooting out the ever-advancing bull rush rhizome redefines tall structure and prevents irreversible encroachment of this very determined aquatic plant. This has to be done in early winter as the plants stem dies back rendering weeding above the surface of the water futile if left any later. This task is greeted with much trepidation as cold plays a big part in how I approach my work. Wading waste deep with leaky waders is a sensation that makes you feel rather too alive, and it’s always a good idea to pocket a crafty pair of thermal gloves to slip on intermittently to help bring the hands back to life. On land, the damp soil offers a great opportunity to weed out stinging nettle root networks from under bushes and areas to be reclaimed for planting trees or for spring sowing. By lifting from the base, long lengths of root can be pulled up from beneath the soil, insuring there is no re-emergence of the nettle in the New Year. Mulching is a favourite job on a cold day, feeding the dormant beds to bolster spring growth. It’s always a good idea to remove perennial weeds before applying this nutritious layer as they will always grow through, with their tap root extended, making extraction all the more arduous. This provides welcome aerobic activity, warming the body throughout and even creating opportunity to shed a layer or two, excellent during winter days.

Steve Shaw cares for Trill ponds, streams and gardens as well as running a hatching programme for the River Axe. He’s a keen fisherman and keeps a close eye on local conservation issues

LIVING WILLOW STRUCTURES 14TH FEB 2017 trillfarm.co.uk for more details

NEXT HERBAL MEDICINE COURSE SPRING 20TH-21ST MAY trillfarm.co.uk for more details

GOTLAND BLANKETS, HAND WOVEN & ORGANICALLY REARED trillfarm.co.uk for more details

Chris Onions runs the Old Dairy Kitchen. It is a working and teaching kitchen and occupies a central position in the front courtyard of Trill Farm. He spends his time making dishes created from foraging the hedgerows and the organically grown vegetables from Ash and Kate’s commercial garden. olddairykitchen.co.uk


by Chris Onions I’ve now been running the Old Dairy Kitchen for two years. From the offset the main goal was to establish a business both financially viable and, equally as important, to create a kitchen and dining space that brought together the local community, to learn about and eat all the wonderful and diverse ingredients we have on our doorstep. Trill Farm’s bountiful larder has stood me in good stead, producing healthy, delicious and affordable meals for our guests. I think though, that one of the biggest things I have learnt is that by putting boundaries on the types of ingredients we work with, using as many local and organic ingredients as possible has really shaped the style of cuisine we serve. These restrictions have forced us to become more creative in the techniques we use and the overall customer experience. Vegetables and other edible plants have become the backbone of the kitchen and our cuisine, certainly through the warmer seasons. I think this is mainly down to the quality of vegetables that Ash and Kate produce. The cost is also a factor, buying vegetables allows me to keep the overheads lower than if we cooked mainly meat. This means we can offer meals at what I hope is an accessible price. I do worry about being called a vegetarian restaurant, I would prefer that we gain the reputation of a kitchen that produces beautiful meat and fish dishes but also cooks the most amazing vegetables.

In the restaurant we don’t offer a menu of choice. The day normally begins with a huge variety of colours, flavours and textures coming in the back door. I then set up my chopping board, put on some music and start a creative process, which is quite fascinating and very enjoyable. The act of cooking is a special one. We must respect the science and the more we cook the more we understand but the really exciting side, the side that when you taste something makes you feel a little happier, surely has to be the art and the love. On occasion people ask how something was made, what was in the sauce, how do you make a cabbage taste as good as a roast chicken? I begin explaining the recipe and quite quickly people loose interest. I don’t think it’s me being boring! I think that when I start to explain; a splash of basil stalk vinegar or some smoked seaweed was used it becomes too complicated as people don’t have these ingredients in their larder. Our larder is the key to our cooking and I want to share these ideas. The new year is very exciting for The Old Dairy Kitchen. We are already running established cookery workshops with a variety of local organisations but we will now host a range of seasonal cookery courses for the public. I hope these will give people new skills, using great local ingredients and that they will find a similar happiness to me in their own creative process.

LEARN SEASONAL BREAD MAKING 25TH FEB trillfarm.co.uk for more details

BEETROOT SOUP WITH KVASS 4 large beetroot (grated) 2 carrots (grated) 1 yellow onion (finely chopped) 5 garlic cloves (minced) 1 tsp fresh grated ginger bouquet garni of herbs (parsley stalks, mint, rosemary, lovage & thyme) olive oil water kvass to taste salt & black pepper Heat the olive oil in a large enough pot. Gently fry the onion, ginger and garlic until soft. Add the grated veg, water, herbs and a little seasoning. Simmer until the veg is tender. Before serving add the kvass and season to taste.

KVASS 2-4 beets (washed and peeled) ¼ cup whey or juice from sauerkraut 1 tablespoon sea salt filtered water half gallon glass jar Chop beet in to small cubes but don’t grate. Place beets in bottom of half gallon jar. Add whey/sauerkraut juice and salt (if you don’t want to use whey or sauerkraut juice, you can double the salt instead, though it may take longer to ferment). Fill jar with filtered water. Cover with a towel or cheesecloth and leave on the counter at room temperature for 2 days to ferment. Transfer to fridge. Consume as desired.

This soup is fantastic with other fermented vegetables or pierogi and ideally is made the day before eating.




RED CABBAGE & CARAWAY SAUERKRAUT This recipe will make 2 litres of Kraut

Serves 4 as a lunch 2 large pointed cabbages 1tbsp fennel seeds 150ml dry white wine 100ml unsweetened apple juice 50ml olive oil 20g unsalted butter 1 lemon (cut in ½) 1 tbsp natural yoghurt 3 tbsp red cabbage sauerkraut 400g cooked rice salt Begin by splitting the cabbage into quarters length ways. Salt it well and allow to sit for 30 mins. Meanwhile heat dsp of the olive oil and butter in a frying pan until the butter begin to foam a little, add the sauerkraut and fry for 5 or so minutes, add the rice and reduce the heat to low. Every few minutes stir the rice with a wooden spoon until it becomes crisp. This mixture should be crunchy and savoury. Heat another frying pan until hot, add the cabbages and char on the two cut sides, along with the lemon. Add the fennel seeds and toast briefly, then add the white wine and apple juice. Reduce the liquid until it becomes syrupy and add the remaining olive oil. Turn down the heat and place a lid on the pan, cook gently until the cabbage is tender, this will take around 10 mins. When the cabbage is soft, squeeze the juice from the lemon and remove. Add the yoghurt and combine. Plate the cabbage and spoon over the crispy brown rice.

3kg red cabbage, shredded 20 juniper berries, ground with a pestle and mortar 2 tsp caraway, ground with a pestle and mortar 300g apples, cored and sliced 55g sea salt Sterilise a 2 litre Kilner jar: wash the jar in soapy water and dry it. Pour boiling water into the jar, empty it and place on a baking-tray in a cold oven and bring the temperature up to 140°C/gas mark 1, until it’s completely dry. Put all the ingredients in a large mixingbowl. Using a rolling-pin or your hands, smash the cabbage with the other ingredients so it releases some of its natural juices. The salt helps this process as it naturally draws out the moisture of food. When the mixture in the bowl is covered with a small amount of liquid it is ready to be spooned into the sterilised jar. Fill the jar, leaving a 3cm gap at the top. Use a plastic spatula to clean around the top of the jar. I like to fold up a small piece of cling film and place on the top of the ferment then put a weight on top of this, ensuring that the mixture is submerged under the liquid. Leave at room temperature out of direct sunlight, check every few days until you are happy with the sourness, this will probably take about 10 days. When checking the mixture, use a clean spoon to taste. After opening, store in the refrigerator with the lid on.

“Grow. Cook. Make. Mend. stands out as one of the most inspiring and empowering partnerships projects I’ve been involved in during my career within recovery and supportive services.” Kevin Marshall, Life Skills Coordinator, RISE Exeter, East and Mid Devon.

Grow. Cook. Make. Mend. by Chrissy Hancock This innovative project is designed to enable people recovering from substance misuse to regain confidence and self belief, while gaining knowledge and practical transferable skills in the inspiring environment of Trill Farm’s garden, kitchen and wood workshop. Every Thursday since March, participants have been arriving with sleeves rolled up, ready to get stuck into the day’s activities lead by tutors Chris Onions, Naomi Glass, Ellen Rignell, Ruth Thomson and Sam Robinson. Over this period of time an incredible amount has been achieved. With gardeners Naomi and Ellen, they have developed and built a productive kitchen garden and designed a crop rotation appropriate for the plot, during which they have learned key horticultural and animal care skills. In The Old Dairy Kitchen with Chris, they have used the lovingly nurtured produce to create feasts of healthy nutritious food, whilst also developing culinary skills and key food hygiene and safety skills. In the wood workshop, they have received basic DIY training from Ruth and Sam as well as designing and crafting a variety of beautiful wooden items. In addition to this they have attended a variety of employment skills workshops and life coaching sessions. The project has delivered a huge amount over the last 10 months, but its real success are the participants who have thrown themselves into the project whole heartedly, relishing the opportunities presented. The feedback from them has been inspiring; whether it’s a comment as simple as ‘Trill makes me smile’ or that they feel accepted as part of the Farm’s community, to finally finding their niche or giving them a sense of direction. They are leaving Trill at the end of the day empowered and enthusiastic, with more knowledge and skills than they arrived with and the odd ache and pain from their hard graft during the day! Our biggest challenge now is to find funding for the next stage of the project. This will be an evolved version of the good foundations already laid but with a focus on the kitchen and garden. At the start of the project five participants will attend a two day per week course, running in nine week blocks with a week of work experience in the tenth week. On completion of the nine weeks they will have learnt the skills to become a kitchen and garden mentor and will return after their work experience to mentor the next five participants. This process will repeat itself over 40 weeks, allowing 20 people to be involved and for those participants to leave the project having reached tangible goals in their training and achieving qualifications in first aid and food safety and hygiene. Chris would also aim to employ the participants for events that he runs to provide them with experience for their CV. Trill is an inspiring place with inspiring people and it provides the perfect setting for this kind of project, allowing participants to develop in a safe, supportive and very real environment. The project is run by The Trill Trust with support from RISE Recovery and is funded by Devon County Council through their Community Impact Support Scheme.

COURSE PROGRAMME 2017 Live well, be inspired, gain new skills, learn from nature. BASIC HOME DIY January 28, March 25 Gives the confidence to beginners to tackle those small but important jobs around the house.

INTERMEDIATE CARPENTRY February 13, 14, 15, 16, 17 Five Fridays: February 24 - March 24 A five-day course designed to expand the skills learned on the Beginners Carpentry course. Work with the less forgiving hardwoods and focus on more advances joints.

LIVING WILLOW STRUCTURES February 14 Discover the art of creating beautiful living willow structures that will live on for years to come. You will be guided through all you need to know to grow, harvest and weave intricate living willow structures to delight and surprise.

SEASONAL BREAD MAKING February 25, April 9, August 10, October 15 Learn the basic principles of baking bread and leave with your own sourdough loaf and a seasonal yeasted loaf.

AN INTRODUCTION TO BEEKEEEPING March 14 & September 12 A foundation course for aspiring apiculturists. For anyone interested in taking further steps towards becoming a novice beekeeper. Led by Noel Lakin, our resident bee expert.

THE ART OF SOAP MAKING Two days: March 25 & 26 Make soaps tailored to your own skin type, using plants gathered from our gardens. Leave with your own range and the skills to carry on crafting at home.

LIVING NUTRITION Spring: March 31 - April 2 Summer: June 23 - 25 Autumn: September 8 - 10 Winter: December 1- 3 Explore the relationship between land, food, health and vitality, and leave with seasonal recipes and cooking skills to share at home.

A YEAR OF PRESERVING April 7, June 2, October 14 Learn about all the wonderful ingredients we have growing on our doorsteps and how you can build a bountiful and delicious larder for each season.



May 16 & July 25

July 18

Discover Trill’s natural habitats and the plants that grow there - in the marshes, the flower-rich meadows, and patches of limestone grassland along the railway.

Make a mat or seat pad using a beautiful grey un-spun fleece and a traditional wooden peg loom.

BASKET MAKING HERBAL MEDICINE Spring: May 20 - 21 Summer: July 15 - 16 Autumn: September 2 - 3 Winter: October 7 - 8

July 15 Learn the techniques involved in producing beautiful, functional baskets, and leave with a completed work of your own.

Identify and forage for seasonal herbs, understand their medicinal properties and uses, and learn to create a range of preparations for health and well-being.


FAMILY CAMPS Spring: May 27 - 29 Summer: August 3 - 7

Learn skills including skinning and gutting, plucking and jointing on pheasant and rabbit. Tackle a whole deer, learn joints, recipes and make sausages to take home.

Nature connection camps for families of all ages. Forage, play games, light fires, star gaze, meet the wildlife, wander, create and dream.


OPEN FARM SUNDAY June 11 Find out how your food is produced, munch your way around the veg garden, meet the animals, and explore our wildlife rich habitats.

October 29

Nov 17 & Nov 18 Learn to make your own personalised festive decorations and take home your creations!

STIR-UP SUNDAY 19 November


A day for families to come along, have lots of fun and start getting all their festive foods together.



Enjoy an inspiring talk followed by a convivial three-course supper, sharing ideas and developing positive ways forward. These evenings aim to be informative, to stimulate thinking, to make us laugh and to amaze us.

November 25 - 26 Learn how to butcher a whole pig and then make a range of products in celebration of this animal. Learn the skills of smoking, salting and drying.

I T N E V E R GETS B OR I N G H E R E by Lena Haas I arrived at Trill Farm in early October, exchanging the city buzz of my hometown Berlin for a life in the countryside, the Dutch plains of my student years for the rolling hills of East Devon. I had just finished my bachelors degree this summer and was yearning for a change, for some opportunity to think about my direction in life, for practical work and more time in nature. At Trill, I got all of this and so much more. Rarely have I felt at home in a place so quickly, or so connected to the land. Every day I’m enjoying the landscape around me, seeing how it changes with the seasons and in different weather. The work I’m doing is incredibly varied, and for the most part a lot of fun. I have harvested seeds and flowers in the herb garden, and the last summer crops in the vegetable garden before clearing the beds and planting winter salads, garlic, peas, beans and spring onions. I have woven a willow fence, made coffee scrub, distributed firewood around the farm, helped Chris in the kitchen (a great opportunity to take a peek into his pots!), picked and collected apples for our cider pressing, mixed the winter tea, sorted timber, made new beds outside the poly tunnels in the garden, foraged for blackberries and hawthorn berries in the hedges around the farm, and a lot more; it never gets boring here, and I’m learning a lot. What makes my time at Trill truly wonderful is the incredible community of people living and working here, who made me feel welcome, who inspire me and who are just so great to spend time with - rather than finding the secluded country life I half expected, I discovered that there’s always something going on here. Instead of leaving after a month as I had initially planned, I decided to stay twice as long. And I’m already thinking of coming back next year. Thank you, Trill Farm!

Lena Haas has been a brilliant volunteer. She’s stayed here for three months and has now returned to her home in Berlin. Hopefully she’ll join us again next year before she resumes her studies in international relations.

SPRING FAMILY CAMP 27TH-29TH MAY trillfarm.co.uk for more details


We’re looking for someone to take over our soap making and run it as their own business. It’s a great example of how a small business can work: producing a necessary product, simply and ethically. It involves a little bit of magic and a lot of plants, some of which we grow at Trill in the Herb Garden. We use the products in our Guest rooms. Up to now, its been Trill Farm running the soap room but we now want to hand it over to an enthusiastic and creative individual. If you are this person, let us know!

The Herb Garden

If you’d like to harvest the hedgerows, dry and distill the cultivated herbs and create a medicinal herbal hub at Trill Farm then this one is for you. This potential business at the heart of Trill Farm is waiting for the right passion and energy to make it a success. Give us a call if you’re interested.

Space to rent

We have a few spaces to rent. The Trill concept is to create successful enterprises that work independently yet also benefit from the support and resources of each other. It’s the rural equivalent of an urban working hub. The business at Trill are linked by a committment to being ethical and sustainable. Contact us if you’d like to be part of our community.

THIS TRILL SEASONAL BOX WAS A GROUP EFFORT Fran and Romy do the overall box co-ordination Graham Newing crafted the ceramic bowls Joe made the fragrant soaps and beauty products Romy formulated the winter bath herbs Sandie made the beeswax candles Ash and Kate grew the chillies Romy and Daphne created the Porridge mix Bryony and Lena made the herbal teas Chris cooked up the Green tomato chutney Gill Coates crafted the chocolates Jane keeps the accounts immaculate Anna lends a helping hand Tamsin brings our ideas to life


To find out more about our lunches, products, wholesale enquiries, B&B, campsite or to book onto one of our courses please get in touch via FRAN@TRILLFARM.CO.UK

Musbury, Devon, EX13 8TU 01297 631113

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Trill Farm Winter Seasons Booklet 2016  

Trill Farm Winter Seasons Booklet 2016  

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