We are continually adding dates to our diary, working about 3 months in advance. If you are interested in a particular course and there is no date listed, please subscribe to our newsletter. The quarterly newsletter goes out to people who have expressed an interest in our courses and they get an early-warning that booking is available as well as some updates on what is happening on the farm and a seasonal  recipe or two to try.

2017  dates

Sunday 17 September
Hands-on pork butchery
Sat 7 and Sunday 8 October
Whole hog weekend
Sunday 15 October
Cider afternoon
Sunday 15 October
Introduction to Smallholding
Sunday 22 October
Curing and smoking
Sunday 29 October
Cider afternoon
Sunday 12 November Hands-on pork butchery
Saturday 2 December Curing and Smoking Christmas Special





























Butchery courses: We run the Curing and Smoking course 3 times a year including an Xmas Special in November, Pork Butchery and Sausage-making twice, Hands-on Butchery several times or more if a demand for places,  Sausages  once, Whole Hog Weekend in February ,  the Three Day Butchery Course takes place in November, Wild Meats takes place during the shooting season. Make a Three-bird roast takes place in early December. Salumi ~ Italian Charcuterie takes place in September.

Smallholder courses: The pig & poultry  course  is held in May/ june, our Smallholder Day  and the Living on less than one acre are held in spring and again in autumn. Cider-making takes place once or twice in Sept/Oct