Spring on the Farm

1 Apr 2017 | 0 comments

There are signs of Spring all around us. Daffodils, snow drops and crocuses bring colour to the landscape and the first shoots of wild garlic are appearing. The days are getting noticeably longer and warmer and there is a certain feeling in the air, as if the farm is poised, ready to jump into life.

Spring is a busy time at Trill. Our Wednesday volunteer days begin again this week, along with weekly farm lunches prepared by Chris in The Old Dairy Kitchen. Pruning of the pear and apple orchards is almost complete; we're hoping for a good crop as well as a warm spring for pollination. The lambing season starts this week too; good weather is very important for the survival rates of the lambs, so it's a tense time!

Meanwhile, in the office we're finishing off the exciting schedule of courses and events that we hope will inspire you to adopt a healthy and sustainable lifestyle. There's something for everyone, no matter what your skill level or (lack of) experience. Our Spring Family Camp in May promises to be our best yet, so if you are looking to switch off, reconnect with your family, and enjoy some outdoor fun, book up now!

Daphne's Buckwheat Breakfast Bowl

4 Mar 2017 | 0 comments

Daphne Lambert is an award-winning chef, author and founding member and director of Greencuisine Trust, an educational charity, set up to rethink our relationship to food. She is an expert in the field of health and nutrition and has many years of experience in helping people achieve optimum health. Daphne also leads seasonal nutritional weekend retreats at Trill called Living Nutrition, exploring the relationship between land, food, health and vitality.

Living Nutrition is a series of relaxing, practical and educational cooking courses held four times per year. Each weekend focuses on a different aspect of health - digestion, circulatory system, immunity and the importance of water; and on foraging for and cooking the current seasonal foods in the garden, hedgerows, woods and meadows.

The weekends build up a complete picture on how best to harmonise with the changing seasons and a deeper understanding of how the foods we choose to eat make a difference to the health of the environment and the individual.

Here's one of Daphne's delicious breakfast recipe recommendations from the upcoming Spring retreat: 

Sprouted Buckwheat Breakfast with Rhubarb

- Serves 1


  • handful of sprouted buckwheat
  • 1 tablespoon hemp seeds
  • 1 dessertspoon pumpkin seeds
  • 1 dessertspoon sunflower seeds
  • 110g almond milk
  • 1 teaspoon honey
  • 2 tablespoons poached rhubarb
  • 1 tablespoon ground flax


Soak the buckwheat and seeds with the honey in the almond milk or overnight. The next morning add the rhubarb. Serve topped with ground flax.


Want to join Daphne on the next Spring Living Nutrition weekend retreat? Book here.