A warm welcome

While we’ve been making the most of the autumn sunshine and we’re still picking some fab winter produce – the arrival of darker nights gives me a chance to write and introduce myself.

Ten years ago my husband Bob and I completely changed our careers – in catering and technology respectively – and launched Hexhamshire Organics. 

Neither of us could see ourselves being retired, so we moved from the city to the country and turned our little bit of Northumberland into a market garden. Today it is home to fruit, vegetables, herbs and flowers – all grown inside 10 huge polytunnels, outside in two large growing areas, and in our 80-tree orchard.

We’re organically certified by the Soil Association, and follow a no-dig and mulch approach to growing – which means we reduce any disturbance to the incredibly busy world within our soil and add layers of locally sourced PAS100 compost or our own farm-made compost regularly. This creates healthy and fertile soil, leads to fewer weeds and produces healthier, tastier food for us to eat.

We’ve made some terrible mistakes along the way, but we’re proud to have created a successful business that employs and works with some incredible people. Our farmer friends are multi-talented and helpful – particularly when our little farm could do with a big tractor! We also work with local schools and have an amazing network of friends in the industry – from environmentalists and growers to chefs and restaurateurs.

Our newest venture brings all of that together and we’re so excited to be working with Alex and Ally from Michelin-starred Hjem as they develop their new venture, Freyja. We have already begun work on reinvigorating the historic walled garden which will sit alongside the new restaurant and supply so much amazing food. There’s lots more to come as we develop the walled garden, see you in the spring!