Field to Fork May 27th – 31st 2020

We all seek connection; to ourselves, to one another, to the land, and to the food which we eat.

Most of us dream of living more sustainably. Growing our own food is an empowering leap towards embracing sustainability.

Whatever outdoor space you have, urban or rural, be it a few pots on a patio, a garden, an allotment or a small holding, you can get growing to feed yourself and your family real whole food.

Maybe you’re just starting out, or want to deepen your current experience, this five day course will fire up your inspiration, and feed it with the practical skills that will help transform your plans into reality.



During the course we roll up our sleeves, and work together on seasonal tasks in the gardens and polytunnel such as

  • What to sow, when and how using biodynamic principles
  • learning about successional sowing/planting
  • understanding soil health using no-dig methods
  • utilising organic techniques to create compost and liquid feeds for crops
  • harvesting the seasonal food growing here on the farm in August
  • foraging the abundant wild fare from our woodlands and hedgerows

We also look inwards, and practice reflecting the principles of caring for our land back upon ourselves, by

  • spending time in our field kitchen, preparing and feasting together in daily holistic cooking workshops.
  • learning simple systems of self-care that connect and unify us to our surroundings
  • Exploring the connections between soil biodiversity and gut biodiversity
  • finding time together through daily movement, yoga and meditation classes.
  • leaving space to just be in the surroundings of nature.


The venue:

Harewood Farm is 25 acres in the heart of the Tamar Valley; an AONB, WHS, SSSI and SAC.

With woodlands, meadows, a polytunnel, vegetable gardens, river frontage, yoga deck, field kitchen barn, and a hen paddock, it is the perfect place to unwind and connect with yourself and to nature.

The season:

This time in the season, is all about tender new growth. The garden is full of potential; new life in all its enthusiasm abounds! Working on the land can help us reconnect to the natural rhythms and cycles that we can so easily become detached from. It inspires our cooking with diversity and possibility.

The facilitators:

The Field to Fork courses are taught and guided by Jo Tytherleigh, owner of Harewood Farm, with Hayley North and Kate Allen from the team.

For Jo, her relationship to food is found through connection to her environment. Life has become deeply informed by the intimate relationship she has with the landscape around her, the changing seasons, being out in the elements and nurturing growth.

Hayley has dedicated her working life to understanding the food energetics of ‘optimum nutrition’ utilising real whole foods. One of her missions is helping people understand the relationships between what they eat and how they feel. When people eat her meals, they feel not only fed but energised and completely nourished. 

Kate finds her connection to the natural world and to wild things through cooking, fermenting, and foraging. Plants for her create a personal medicine and a wisdom of belonging. She finds joy in sharing the things she discovers – through teaching and fostering similar connections for others – passing the sparks of magic and alchemy into other people’s lives.



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