Courses
We provide courses for members of the public that are run from our farm. The current courses that are available are:
Grow it, Cut it, Cook it
The course begins with tutition and practical demonstrations on producing beef, lamb and pork. We will then move into our own cutting room where demonstrations on cutting beef, lamb and pork will be given. Finally, the afternoon will be spent with Kate in the kitchen where she will show you how to prepare some simple but hearty family meals.
Butchery - Meat from Gate to Plate
This course follows an animal from its intial purchase/ birth through to finishing it. We will then move into our own cutting room where we will cover the butchery of a carcass. This will include showing you all the relevant cuts of meat.
The course will include two from beef, lamb and pork.
Fibre to Fabric
This course explores the choice of breed for processing fibre through spinning, weaving to finished products for people involved in small to medium sized businesses.
Contact DASH magazine for up and coming dates.
The course begins with tutition and practical demonstrations on producing beef, lamb and pork. We will then move into our own cutting room where demonstrations on cutting beef, lamb and pork will be given. Finally, the afternoon will be spent with Kate in the kitchen where she will show you how to prepare some simple but hearty family meals.
Butchery - Meat from Gate to Plate
This course follows an animal from its intial purchase/ birth through to finishing it. We will then move into our own cutting room where we will cover the butchery of a carcass. This will include showing you all the relevant cuts of meat.
The course will include two from beef, lamb and pork.
Fibre to Fabric
This course explores the choice of breed for processing fibre through spinning, weaving to finished products for people involved in small to medium sized businesses.
Contact DASH magazine for up and coming dates.
Poughill W.I.
" On behalf of Poughill W.I. I would like to say a great big ""Thank you" for an instructive and "relaxing" afternoon! Those amongst us less mobile than the others really appreciated your help with the ups and downs! The cream tea was magnificent." CS
Kim S
"A Great Big THANKYOU for the fantastic cushions. I love them." Kim xx
S & J .C. London
"The meat was DIVINE! We loved the lamb and the bacon - but particularly the steak. Tomorrow we share this with friends and expect a similar reaction.
Everthing about West Yeo made a deep impression on me - just as the Radio 4 programme did! It is wonderful to see a project so driven by high ideals with a natural organic, as it were, diversification, which makes sense. The whole West Yeo experience, and meeting you both, was a real tonic. So thank you!"
S & J
" On behalf of Poughill W.I. I would like to say a great big ""Thank you" for an instructive and "relaxing" afternoon! Those amongst us less mobile than the others really appreciated your help with the ups and downs! The cream tea was magnificent." CS
Kim S
"A Great Big THANKYOU for the fantastic cushions. I love them." Kim xx
S & J .C. London
"The meat was DIVINE! We loved the lamb and the bacon - but particularly the steak. Tomorrow we share this with friends and expect a similar reaction.
Everthing about West Yeo made a deep impression on me - just as the Radio 4 programme did! It is wonderful to see a project so driven by high ideals with a natural organic, as it were, diversification, which makes sense. The whole West Yeo experience, and meeting you both, was a real tonic. So thank you!"
S & J
