Opportunity at Trill: Voluntary Trainee Herb Grower

2 Feb 2017 | 2 comments

Voluntary Training Role Available at Trill Farm: Trill Trainee Herb Grower

Placement details:

This is a 6 month-long placement starting in Spring 2019 (preferably February and at the latest March) with residential spaces available. 

This is a traineeship based upon a volunteering arrangement allowing you to learn how to plan and maintain a working herb garden.  You will have the advantage of a practical learning environment making use of the Trill Farm Herb Garden and its facilities.  We will provide support and training throughout your placement. 

Your main focus of work will be learning about medicinal herbs, how to plan, grow and process medicinal herbs. 

Your work can be outlined as follows:

  • Developing and maintaining herb growing areas in line with agreed plans.
  • Working alongside other volunteers on an ad hoc basis.
  • Creating extracts for soaps and dried herbs for textile dyeing and teas.
  • Assisting the owner of the farm, Romy Fraser, in the development of herbal projects. 

You will also have the benefit of spending one day per week working in the Trill Farm Garden learning propagation, composting and general garden care from the market garden team. There will also be the opportunity to join Annie McIntyre’s Herbal Medicine retreats hosted seasonally at Trill Farm. There may also be the opportunity for a series of week-long placements at some of our professional contact’s organic herb gardens in order to gain a wider understanding of herb production, business structures and plant knowledge. 

We are able to provide accommodation and food for the duration of your placement. Please do note that this placement is based on a voluntary agreement and is not paid, there is no expectation and arrangement that any paid role will be offered at the end of the placement.  You will be expected to sign a confidentiality agreement with Trill Farm as part of your volunteers agreement. 

Personal Specifications

In offering this placement we are looking for someone that is able to:

  • Display a proven interest in medicinal herbs and natural remedies. 
  • Work in an organised and methodical way.
  • Work as part of a small team but not be afraid to spend periods of time working alone on set tasks.
  • Work with us to achieve our wider aims and objectives within the operations of Trill Farm.
  • Be reliable.
  • Give commitment.
  • Air any problems/issues immediately to the appropriate person.
  • Respect confidentiality, equal opportunities and health and safety policies. 
  • Attend relevant training.
  • Uphold the name and reputation of Trill Farm at all times.
  • Comply with health and safety rules.
  • Enjoy work and learning.
  • Be energetic and enthusiastic. 
  • Be reliable and trustworthy. 

Our responsibilities to you 

As a volunteer you can expect: 

  • A clear volunteer support framework.
  • To be given tasks that you are capable of and that are of benefit to Trill Farm.
  • A clearly defined outline of the task(s) we would like you to undertake.
  • To have a member of staff nominated as a key contact.
  • To have expenses reimbursed, at the appropriate rates, where possible and pre-agreed.
  • That we strive to ensure equality of opportunity within Trill Farm.
  • Safe working conditions.
  • To join the communal lunches on weekdays with the Trill Farm team.
  • Accommodation and food as a residential option (details can be provided separately if you would like this). 

We will also try to ensure that you:

  • Are kept informed of changes and developments affecting you.
  • Have the opportunity to be involved with decision making that affects you, where appropriate.
  • Are able to say no to inappropriate requests outside the task outline/volunteer charter.
  • Have access to a complaints and dissatisfaction procedure.
  • Feel your contribution is valued by paid staff, who are fully aware of the nature and purpose of volunteering.

To apply please email alex@trillfarm.co.uk.

Midsummer at Trill

6 Jun 2018 | 0 comments

The sun is at its highest in the sky. It’s the time of the greatest amount of light and energy from the sun. Our solar photovoltaic (PV) panels will be operating at their peak with all those extra daylight hours. The showers will be hot for longer in the camp site and the herbs will be growing more than at any other time. The meadows need cutting already -- we are just waiting for the seeds to fall.

Now there is more vitality than at any other time through the year. But life is not simple: we live in a complex universe where simultaneous influences are working together - and that is without factoring-in the impacts we make on our environment. In the summer don’t we also get the maximum amounts of plastic on our beaches, charcoal burnt on our BBQs and fuel used in our cars getting to their holiday destinations?

And what else is going on in the wider universe? At Trill we’ll soon be joined by Jude Currivan who is going to talk about exactly this. It’ll be a rare treat to hear her thoughts on cosmology, what is going on behind the scenes and how we can make a difference. Her talk is on July 27th and on the next day we are having our annual summer party.

So it’s time to celebrate! Please do join us for music, food and the summer stars. Get out the glasses and the pink sparkling rose and elderflower spritzers.

We have a brilliant band, Crannog, to enjoy, the meadows to relax in, delicious BBQ Trill lamb and Ash and Kate’s veggies.

The community of businesses here at Trill will be celebrating our beautiful farm joined by our friends and families - and hopefully you too. And please do stay the night. If there’s no room in the guest house, the camp site will be open for small groups for the one night. An amazing under the stars experience with an after party camp fire. Join us!

- Romy

Celebrating the Best of Trill Farm

5 Oct 2017 | 0 comments

Trill Farm Winter Hamper

With the changing seasons we never quite know what to expect, but one thing for sure is that we are preparing our most wonderful hamper yet.

Trill Farm is home to a group of producers who work together with a mutual respect for each other and the land. We are creating a community by encouraging diversity - in the land, the wildlife and agriculture, the people and the activities. It is our future that we want to share, and our products aim to reflect this.

There are seven weeks to go and counting. Some products are still in the ground, some are already made, some are being crafted and some are still being formulated. This is how it works at Trill Farm - the plan is set but nature dictates much of the process. We only create a limited number of boxes because we believe this is how we get the best quality from our land.

Our farmers and craftspeople are here because we share the same values. We grow, harvest, forage, design, craft, cook and create within the growing capacity of the fields, hedgerows and woods. What the land provides each season determines what is made. Each product reflects the coming together of our enterprises; using their skills and passions, and the produce from our beautiful land to create a unique gift.

After some careful thought and a lot of consultation the hamper will contain the following products.

  • Winter soap - made by Rich in the Trill Soap workshop
  • Nourishing facial oil - made by Trill Farm herbs
  • Winter body oil - made by Trill Farm herbs
  • Winter tea - made by Trill Farm herbs
  • Hedgerow mixer - made by Daphne Lambert
  • Chocolate covered plums - made by Daphne Lambert
  • Blackberry, fig, port & thyme preserve - made by Daphne Lambert
  • Fennel & sea salt crackers - made by Chris The Old Dairy Kitchen
  • Wooden cheese board - crafted by Ruth in the Wood Workshop
  • Tomato seeds - grown by Ash and Kate in Trill Farm Garden
  • Ceramic pot with bay scented candle - ceramics made by Graham Newing and Romy Fraser, filled with Trill beeswax blended into beautiful candles by Sandie
  • Four botanical cocktail recipe cards - recipes by Daphne Lambert and Illustrations by Louise Throp

Over the coming weeks we’re going to share a little about the life of the products before they leave the farm, the people who make them, the skills they have and the challenges they face.

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