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 make Wakelyns 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.
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.
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.
We are already in conversation with Emma and Adam from Willow Phoenix, and Tilly may bring her rainbow egg project here. We’d also love some sheep (though we’d need to work round our wet winter fields). And a brewery (using Agroforestry organic barley and hops?!) would be brilliant. But those are just thoughts.
If you’ve got an idea for a project – those included – which would fit with the wider Wakelyns project, do get in touch. We want to bring people here and make things happen (on the basis of colaboration rather than payments), around food, farming and the environment. And fun.