Trill Farm lies nestled in a sheltered valley, surrounded by rolling hills and woodlands just up the road from me in East Devon. It is a 300 acre mixed organic farm which the owner Romy Fraser runs as an education centre and hosts a community of small businesses complementing each other and making use of the amazing resources the land has to offer.
I’ve done a few courses here over the past few years and have always come away feeling both inspired and grateful. When the opportunity came to do a day course on preserves and fermenting with the new chef in residence Chris Onions I leapt at it.