Following eight years working as a chef in some of the world's top restaurants, inspired by the produce he had been working with and the necessity of forging a sustainable, food-secure future, Don decided to venture into food production. Now into his 4th year of running a market garden, Don's green fingers are yielding better results each year! You'll often find Don sniffing compost, burrowing in the cover crops or protecting (cuddling) his seedlings from the inevitable late frost.
I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.
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