From Farm to Fork
“We have neglected the truth that a good farmer is a craftsman of the highest order, a kind of artist.”
– Wendell Berry
Each plant tells its own story
Louma is all about the earth on which our farm has stood for centuries, and the abundance of food these sheltered acres produce. Our kitchen gardens gently slope down towards the sea, meaning the air has a special freshness to it and the light is often spectacular. Wander to our agroforestry area in the field called Harvest, where you’ll find acres of neatly planted fruit and nut trees, between which we dig in our storage crops. Potatoes, squash, garlic, onions, carrots, parsnips, Brussel sprouts… At any time of year, you’ll find a wealth of produce bursting with flavour, ready to be picked and transferred to the kitchen.
Soil is the soul
Everything begins with the soil, and we nurture ours accordingly. After all, the healthier the soil, the more nutrients, vitamins and sugars our plants can produce. We operate on a minimum tillage basis, cultivating the natural drainage channels made by worms, protecting precious fungal networks, and avoiding the unnecessary release of carbon into the atmosphere.
An abundance of produce
Our polytunnels help us guarantee our gardens can feed our guests throughout the year, and it’s here you’ll find our tomatoes, aubergines, cucumbers, chillies and peppers. Our greenhouse is where we nurture our seedlings. Basking in sunshine, it stays warm even when the weather turns cold, again helping to extend our growing seasons. And we even plant beauties like elder in our hedgerows – perfect for jugs of frothy summer cordial.
“When the flower blossoms, the bee will come.” Skrikumar Rao
Flavour is everything
Our fruit and vegetables are tended by people who love how food tastes on the plate – and its journey to get there. In our orchards, springtime clouds of blossom foretell boughs heavy with apples, pears, damson plums, greengages, medlars, quince, mulberries and cherries. While across the seasons we grow more than 30 different types of veg, with over 100 different varieties: all selected carefully for their heritage and flavour. Take our chefs’ current favourite: the Black cherry tomato. It has an almost salty flavour profiler, they say, that cuts through the acid.
The Kitchen Table
Each week our chefs receive a list of the fruit and veg that are at their peak, so they can plan their meals accordingly. Every other day these are carefully harvested, meaning they couldn’t be fresher on your plate. Plus, there’s no chemicals, watery insipidness, or a weariness from having travelled far. Just real depth of substance, and bright, vibrant colours: pure, natural goodness, as nature intended.
Our Animals
As much as we love the foods we grow at Louma, we love our animals too – and always ensure their welfare is our top priority. Our chickens range free beneath our apple trees, their diet of foraged food and corn feed producing a glorious golden yolk. With our other animals, where possible we choose native breeds that thrive on the land.
They’re all grass fed, with minimal grains, and no palm or soya products. Our cow, sheep, chicken and pig feeds contain only British-grown ingredients like rapeseed, sugar beet, field beans, wheat, barley and sunflowers. This not only reduces our carbon footprint, but means we are no longer supporting any harmful crop production practices outside of the UK.
Life Cycle
Our beef cows are Devon Ruby Reds, our dairy cows are Dairy Shorthorns, the pigs are rare-breed Old Blacks, and our sheep are Poll Dorset. How we rear them (slowly), what they eat, and the fact that we prioritise their well-being is what you can taste in the meat. Everything done in a way that’s better both for the animals and the environment.
At Louma we love this full circle: breeding our animals, seeing them contented on the land, taking accountability for every point in their lives.
We also work closely with other local farmers – we buy hay and straw from them, a local farm does our butchery and recently sold us our prize bull. For we know that – much as we feel that what we do at Louma is important – it’s equally important to recognise that we are not a lone island. We’re working within an ancient community, and we want to build those relationships and support as many other farmers as possible too.
Come and see what we do
We’re incredibly proud of how we produce our food and always happy to chat about it. So wander up to the kitchen-garden, book a session to watch our cows being milked, or grab a basket and let’s go egg collecting! Great food, produced in traditional ways, is what makes our meals truly special, and we’d love you to see how we do it.
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![Protecting Our Pollinators at Louma Farm]()
Protecting Our Pollinators
We are dedicated to helping bee populations to flourish. This vital work includes installing a range of hives that attract colonies to move in, monitoring colony health, and establishing the habitats they need to thrive.
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![bee pollination and restoring woodland]()
Restoring Our Woodland
Follow our Victorian woodland, Spence Plantation, and its journey from the dense undergrowth of invasive species to a thriving and diverse habitat for all the enjoy.
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![Our Light Sussex hens on a snowy day]()
Spring Grazing
The awakening of spring may seem like a gentle period, but much is afoot on our farm at Louma. The animals are busy bringing new life into the world and our farmers, sewing new seeds for the season ahead.
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![Louma Guppy pond dorsetretreat]()
The Lifesource of Louma
Water is integral to everything we do at Louma, feeding our ponds, animals, gardens, buildings, and us. This vital system is maintained by our Head of Grounds, Joe Leighton.
