A stay at The Lint Mill is intended to be an antidote to many aspects of modern living.
We work towards self-sufficiency in food. All the food we serve to our guests is organic and most of it is home produced. We have a large polytunnel and kitchen garden and all our vegetables are grown from organic seed stock. We are self sufficient in vegetables for most of the year by employing a practice of regular successional sowing. Even in the ‘hungry months’, the kitchen garden will continue to provide kale, Brussels sprouts, cabbages, early broad beans and root crops such as turnip, swede and carrots. We use a no-dig system to keep improving the structure and fertility of our soil, top dressing with our own compost. We also grow soft fruit to make all own preserves (we also use foraged fruit and sometimes our neighbours' gluts of berries), jams, chutneys, pickles, and cordials.
We rear rare breed pigs on organic pig feed. We cure our own bacon and pancetta (Colin has a wood smoke cold-smoker) and make our own sausages. We rear grass-fed lamb and mutton and we home produce organic, free-range chicken and turkey and have organic free-range eggs from rare breed hens.