About Louma

Rachel Hayball – Head of Farming

Perhaps it’s in the name (as well as the blood), but since I was tiny I have lived and breathed farming. It’s my absolute passion.

I was born and raised on a small family farm in Long Bredy, Dorset, loving the animals we worked with and cared for. This led me to study animal welfare and behaviour when my own children were very young. Once qualified (and six children later) I set up an animal welfare charity before returning to farming. I have worked with a wide variety of farmers on different types of farms, alongside building my own flock of 80 sheep.

I am delighted to be applying my lifetime’s knowledge to my work at Louma. I see it as a brilliant opportunity to help reconnect people with the food they eat. I believe that our farm here at Louma showcases how farms can produce high quality meat and dairy, while ensuring the highest welfare standards and caring for the rich soil beneath our feet.

Jon Davison, Head Gardener

Growing up in the heart of the Green Mountains of Vermont infused me with a deep love for the natural world and a feeling of responsibility to care for it. After leaving school, I focused this passion on the food system and spent the next nine years developing my skills as an organic farmer. Volunteering and working my way around Europe, I learnt about organic food production, permaculture and regenerative methods of land use. Finally settling in Dorset in 2018, I co-founded an organic Market Garden and CSA and spent three years growing a variety of produce for local veg boxes. I joined the Louma team in 2022 and tend the various gardens, orchards and meadows around the farm.

Jonathan Atkin, Vineyard Manager

My family and I moved to Dorset from York, where I managed one of the UK’s most northerly vineyards, Dunesforde. I originally started my viticulture career as a hobby, to help with my mental health, but knew instantly that this was the path for me.

After a couple of years of working in a traditional viticulture system, I found Regenerative Farming, and the practices that showed me a much more beneficial way to grow and tend to the vines and the surrounding landscape, which I, along with my brilliant team, have been applying to our Vineyard at Louma since 2021. In my spare time I balance being a dad with keeping physically, mentally and spiritually fit.

Joe Leighton, Head of Grounds

I grew up in a low impact self-sufficient community which gave me a passion for living close to nature and an attitude of repair before recycle. Being home educated until the age of ten helped me develop the skills to make this happen. After full time education I went on to study Engineering for several years. During this time, I discovered a love and understanding for all things mechanical and went on to work in the automotive trade. I’ve always worked in the local area learning practical skills such as timber framing, forestry and joined the Louma family in 2021. Using these skills, I care for the overall maintenance of the Louma site.

Jamie Thewes, Executive Chef

My catering career began in London, before attending the world-renowned Ballymaloe Cookery School. As apprentice at the School’s sister hotel, I learnt the importance of ingredient driven cooking. After honing my skills in Europe and Australia, I returned to Scotland  to establish Port na Craig Inn, where I was awarded a Bib Gourmand in the Michelin Guide and ‘Restaurant of the Year, UK’ by Les Routiéres. I went on to train the kitchen team of Bali’s most prestigious villa and later returned to the UK working in private catering. Last year, I relocated my young family  to West Dorset, before joining the Louma team as Executive Chef. My recipes will utilise the wonderful produce grown at Louma  showcasing  my passion for exceptional seasonal produce which will be reflected in our diverse and delicious menus.