Following Ann’s death in 2016 and Martin’s in 2019, the next generation of the Wolfe family is working to keep Wakelyns as a pioneer of sustainability, growing and developing grains, pulses and other important foods.
As part of that, we are gently shifting the focus to put Wakelyns at the centre of the future of farming using “short food chains” and with “enterprise stacking” to help bring about “systems change” around farming, food and people.
We want our 23 hectares to provide the best produce and food; help tackle climate change and the nature crisis; and provide construction materials, crafts, energy, work, accommodation (including for visitors), learning, public access, community, inspiration and well-being.
“Short [food] chains” – means that our food and other farming produce is cooked or crafted on site for eating and selling here or locally.
“Enterprise stacking” – means we host a range of small business who collaborate to maximise the productivity and health of our 23 hectares.
We want Wakelyns to be ever more of a demonstration centre for the benefits and beauty of agroforestry, while also bringing a wider range of people to enjoy the things which make Wakelyns such a special place.
As part of that, we hosted a symposium of friends of Wakelyns who came up with lots of great ideas.
We hope to build on our links and collaborations across the organic, scientific, farming, food, baking, restaurant, environmental, ecological and political communities, locally and across the UK and beyond.
Facilitated by Ann and Martin’s sons David and Toby, we are also developing other activities which support and celebrate the farming and food production at Wakelyns. Plans include making Wakelyns a hub hosting courses and similar activities, as well as welcoming visitors and holiday makers to stay in the farmhouse or in our ley alley pods.
Check out our gallery for photos of the farm past and present and events at Wakelyns.
In June 2020, we welcomed baker, cook and well-known author, Henrietta Inman, who is now based in the Wakelyns Bakery.
And then Chloe, Holly and Rachel from RealVeg CSA.
And, in March 2021, Fay Jones, The Woodland Haberdasher.
To that, in 2022 we have added Adam and Emma from Willow Phoenix.
Also Claire and Kitty from the Contemporary Hempery,
And we are working with the Organic Research Centre, and, looking after our native bees is Gill Horrocks.
For us it is all about collaboration to help maximise what can be done with our 23 hectares in terms of food, farming, nature, people and fun.
We are growing the Wakelyns project
With them all settled, and with our initial infrastructure projects – the Farmhouse, the Bakery, and the Ley Alley Pods, now complete – we are open to approaches from other people or groups interested in working with us, or being based here.
If you’ve got an idea for a project – those included – which would fit with the wider Wakelyns project, do get in touch.
