Based at Wakelyns Agroforestry in Suffolk, we cook and bake amongst the trees, crops, and wildlife of one of the UK’s pioneering agroforestries.

Lindsay Wright is a cook, miller, teacher, and baker, rooted in a long family heritage of baking and accomplished cooks. Working with UK‑grown, organic, genetically diverse grains, including the renowned YQ wheat developed at Wakelyns, Lindsay champions nutrition, locality, and short, sustainable food chains.

Nicola Hordern is a chef, baker, and cheesemaker whose experience spans London’s restaurant kitchens to two successful Suffolk restaurants, an organic micro‑bakery, and the art of raw milk cheesemaking. Her work at Silva focuses on creating food that is ethical, nourishing, and accessible to everyone.

Together, Lindsay and Nicola connect the field and the table through careful craft, community engagement, and a belief that diversity, in grain, ecosystem, and people, makes life richer and food more meaningful.

We bake slow‑fermented, wood‑fired bread and pastries, using stoneground wholegrains from Wakelyns and local farms. We preserve the fruit and vegetable gluts from the tree alleys as jams and chutneys, ferments and pickles. Our lunches and suppers use seasonal ingredients from Wakelyns, Wakelyns Veg, and from local food producers who share our values with a focus on vegetables and plant based cooking.

At the centre of Silva is our wood‑fired oven. We use it to bake our bread, cook for large groups and parties, summer pizza nights, and it also keeps us warm in the winter! The charcoal embers are used by Wakelyns Veg to create bio-char compost to improve soil fertility in their market garden.

The purchase of our wood fired oven in 2025 was assisted by a grant from the government thanks to Mid Suffolk District Council.

Silva exists to serve both people and place. Along with our fellow Wakelyns Enterprises we share our space with school groups, farm visitors, and local residents who want to learn the stories behind our food and how it is possible to work in harmony with nature. Every visit - whether for a loaf, a workshop, or a meal - helps reconnect people with the land that feeds them.

At Silva Kitchen and Bakery, we love bringing people together around good food. We cater for events at Wakelyns Agroforestry, and at off-site pop-ups, creating menus guided by the seasons and what grows around us. Our food is cooked simply using ingredients grown at Wakelyns, our fellow Wakelyns Enterprises, or sourced from local producers who share our values.

Whether you're planning a community supper, a school visit, a creative residency, or a private gathering at Wakelyns, we offer delicious food that nourishes and connects.

Based at Wakelyns Agroforestry in Suffolk, we cook and bake amongst the trees, crops, and wildlife of one of the UK’s pioneering agroforestries. Lindsay Wright is a cook, miller, teacher, and baker, rooted in a long family heritage of baking and accomplished cooks. Working with UK‑grown, organic, genetically diverse grains, including the renowned YQ wheat developed at Wakelyns, Lindsay champions nutrition, locality, and short, sustainable food chains. Nicola Hordern is a chef, baker, and cheesemaker whose experience spans London’s restaurant kitchens to two successful Suffolk restaurants, an organic micro‑bakery, and the art of raw milk cheesemaking. Her work at Silva focuses on creating food that is ethical, nourishing, and accessible to everyone. Together, Lindsay and Nicola connect the field and the table through careful craft, community engagement, and a belief that diversity, in grain, ecosystem, and people, makes life richer and food more meaningful.

Amrit and his son building our wood-fired bread oven May 2025

Purchase of our wood-fired oven has been assisted by a grant from the Government thanks to Mid Suffolk District Council