The Farm
Wild Shropshire Farm is a one-acre plot situated near the restaurant in North Shropshire. Generously donated by James’ parents-in-law after their retirement from farming, this land was previously registered as organic and used as cattle pasture for many years. This gave us a strong foundation for starting our farming journey in March 2023, with the soil already in excellent condition.
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We follow the "no-dig" farming method, based on Charles Dowding's philosophy. This approach minimizes soil disturbance, allowing the land to flourish naturally. We mow existing vegetation down to the soil surface and cover it with plain brown cardboard, then apply a thick layer of peat-free compost. This creates an ideal growing medium for our vegetables, while the decomposing cardboard enriches the soil with carbon, further worked into the earth by worms.
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Our farming process is zero-waste, with all excess organic matter—leaves, stalks, and roots—composted to enrich the soil for the following year. Fresh compost is added annually from food waste, manure from a local stable, and green waste from the farm itself. Raised beds, compost bins, and all farm developments are made from reused or recycled materials, reflecting our commitment to sustainability.
The farm’s produce serves three key purposes:
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It is used in dishes at the restaurant.
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Excess produce is passed to the Wild Shropshire Lab for processes like fermentation, distillation, dehydration, and preservation.
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Remaining organic matter is composted to improve the soil.We focus on growing vegetables that are difficult to source locally, minimizing food miles and increasing self-sufficiency.
While we currently do not have animal husbandry, we plan to add sheep for meat in the future. Additionally, we have planted fruit trees and aim to expand our small orchard. Our farm also features three beehives, managed by external beekeepers, with plans to care for them ourselves soon.​
We’ve also installed five large second-hand water tanks to collect rainwater, reducing reliance on mains water. Future projects include creating a pond to increase biodiversity on the farm and further reduce our carbon footprint.
The Lab
The Wild Shropshire Lab started as a small dream of James’ and has since grown into a critical part of our mission. The Lab serves as the heart of our commitment to sustainability, where we bring our farm-to-table ethos to life by minimizing waste and maximising resources.
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Housed in a decommissioned shipping container near our farm, the Lab is dedicated to fermentation, experimentation, and the occasional failure (which we embrace!). We focus on repurposing and fermenting what would typically be waste products, creating a closed-loop system that reduces our environmental impact.
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Fermentation plays a major role at Wild Shropshire, enabling us to preserve the flavours of each season and create unique dining experiences. We use this technique across both food and drink, allowing us to introduce guests to new flavours and innovative combinations.
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Looking to the future, we are excited about the potential of the Lab and farm working in tandem to bring our distinctive ferments to guests, sharing the vibrant flavours and passion behind everything we create. Our commitment to sustainability and experimentation continues to shape our journey, and we’re eager to expand the possibilities in the years to come.
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