By Jasmine Hills
Arriving at Fairhill Farm.
Two years ago, a drastic & devastating chain of events began that led to the birth of Fairhill Farm. A team of land workers, young and old, made a choice to stand up in the face of injustice and attempted to save the destruction of one of the UK’s longest running micro dairies at Monkton Wyld Court, along with the farming community that upheld its work and values. We campaigned and struggled long and hard for justice, but we failed to save what was once a buzzing community and fantastic hub for WWOOFers, volunteers and those wanting to explore a low impact life in small-scale sustainable farming. You can find the full details of what happened here – www.monktonwyldcourtcase.co.uk
With heavy hearts, and suffering from stress and illnesses brought on from the crisis that left us homeless and farm-less and with a small herd of Jersey cows and a couple of piglets in tow, we made a life changing decision. We came across an old quarry, with over-stood grassland filled with ragwort & thistles, and a steeply sloping woodland boundaried 90m below with a trickling brook. It had been on the market for a while, and not the most desirable plot of land to many. After some deliberation, we bit the bullet and decided to put in an offer. Months of back and forth followed, but finally culminated at the end of April 2024. With an eviction deadline of July 31st and threats of further legal action against us, we set to on the mammoth task of moving an entire micro dairy farm from West Dorset to the edge of Dartmoor. During this period we also encountered two court cases – winning one & settling the other on our terms; we moved cows and churns, hay and scythes, some 50 miles across the county border.
For Simon; The dairy farm had been a way to put into practice an ethical, sustainable and traditional low impact way of managing grassland by scythe and by cow. Turning low grade pasture, the grassland that our ancestors co-created with nature and community in mind, into fulfilling protein and fat for a truly local and sustainable diet. Whilst aiming to cut down on the use of fossil fuels and building good spirit, health through working the land. Sharing the skills and knowledge on this way of farming with seasonal apprentices ensured a way for others to take this forward into their own work. Past apprentices and WWOOFers are now part of Pasture for Life & Soil Association teams, have set up micro dairies, and even their own international scything businesses.
Jon & I both travelled the world; using work exchange opportunities, such as WWOOFing, as a means to extend travelling and get involved with local life and learn new skills. For me, I fell in love with small-scale farming & local seasonal organic food in the birth place of permaculture, Tasmania. WWOOFing meant that I met those who were actually walking the path I dreamed of. Families and communities who had committed to this lower impact way of being, who knew that real food, living close to and in harmony with nature, and working in co-creation with the land was the way to live a healthier and happier life. I gathered valuable skills and knowledge on how to grow food, preserve and cook using seasonal, local, and foraged produce over the years that followed. This led me to the position of Head Gardener responsible for over an acre of kitchen gardens and orchards. For Jon, farming became a key part of life after apprenticing at the dairy with Simon, and then continuing to work alongside managing the farm. Learning to make butter and cheese, mastering the skill of the scythe and traditional hedge-laying whilst working with the land alongside the Jersey Herd and their piglet companions. Neither of us have received any formal training in the work that we do, and we owe a lot to those who have hosted and mentored us in this way of being. Using opportunities such as WWOOFing enabled us to gain these valuable skills, knowledge and insights, this way of learning is key to working with the land.
It is the kind of education that is unable to be learnt unless you live it.
Together we have been able to acquire Fairhill Farm, a bare land holding and begin the momentous task of rebuilding a micro dairy, food gardens, (vineyard?!) and a land based educational space that we hope can inspire and fulfil others in their quest to a simpler, healthier and nourished life.
In July 2024 we hosted our first Scythe Course at the farm teaching use of the Austrian Scythe and Hand Haymaking, and are fast approaching this year’s course which is shaping up well (a few spaces left – see www.thescytheshop.co.uk). With a further course on using & maintaining hand tools for land work scheduled for September.
With the help of local expert timber framer and neighbour Henry Russell; we obtained planning permission for and hosted a series of educational courses to begin the build of our traditionally framed barn using Devon timber, which will house the new dairy, workshop and hayloft.
Over the past year we have hosted WWOOFers and friends who are keen to learn ways of beginning a land based project from the ground up. We are still very much pioneering and have a lot of work to do before we have a roof over our heads but the community spirit is building around us, and we are grateful for the break in the weather after an incredibly wet and wild winter. Our second Fairhill Farm calf will be born any day now, and the garden has already blessed us with over 100 kgs of organically grown harvests of leeks, squash, salads, beetroot and more. We, and the herd, are working to improve the pasture, and get on top of the invasive species creating a haven of biodiverse and productive grassland. It’s a slow process and the extreme weather conditions are a challenge but there are small signs of change and I believe the land is grateful for our arrival.
Once established, we will return to producing our famed Cobbett cheese, creamy yoghurt and soya free sausages along with veggies, fruit and preserves from the land. With educational courses and workshops sharing skills and knowledge on land based trades, skills and crafts we hope that many will get to experience the life that we so greatly enjoy and thrive on over the coming years at Fairhill Farm.
We are very grateful to Jasmine for writing this article for us and we’d like to wish everyone at Fairhill Farm the very best of luck with completing all of the exciting projects mentioned in this article, and of course, with the return of the Cobbett cheese! You can read an article which mentions Simon’s cheesemaking prowess from when we held our AGM at Monkton Wyld Court back in 2014.
Take a look at the Fairhill Farm host profile for more information, reviews and opportunities to stay and learn at this amazing agroecological farm in Devon.
Disclaimer: It should be noted that hosts receive guests solely as part of an immersive learning experience, in line with WWOOF UK’s educational charitable aims. Visitors participate in the host’s lifestyle, in order to learn. There is no formalised or contractual agreement and the residential visitors (WWOOFers) are free to come and go at will, so are not considered workers. WWOOFers are absolutely not a substitute for paid labour. Any mention of the words ‘work’ or ‘exchange’ in reviews, articles and other content created by our membership is language chosen by the author and not sanctioned by WWOOF.
