Our market garden is an independent commercial business that employs several people over the growing season (April – November). It is run by Metske Van De Laan who has been growing organic vegetables for over 20 years. The garden produces a wide range of vegetables and salads, supplies the Bore Place community and guests with a veg box scheme, and provides seasonal ingredients to our kitchen. Other produce is sold to local farm shops, a veg box scheme in London and organic wholesalers. You can also buy the produce every Saturday at the farmer's market in Stoke Newington.
Metske is committed to exploring ways to farm that encourage biodiversity at Bore Place and is evangelical about his craft. Visitors and guests can book tours and talks with him, where he shares his extensive knowledge and passion for organic growing.
Bore Place Cheese
Blackwoods Cheese Company
Blackwoods Cheese Company produces raw milk soft cow's cheese, made on-site at Bore Place using organic milk from our dairy herd. All the cheeses are made by hand using as little intervention as possible. You can buy Blackwoods Cheese at its stall in Borough Market as well as from independent farm shops, delis and cheese shops. Visitors to Bore Place can also buy Blackwoods cheese on-site, as well as experience guided cheese tastings.
Yoghurt and Kefir
Happy Belly Foods was founded in 2009 by Rachna Jhala after she learnt about the benefits of kefir from a neighbour in New York City. Using raw milk from the Bore Place herd, Rachna makes a selection of fermented dairy products at her workshop close to the Bore Place estate. The range includes an array of 'gut-friendly' products including raw milk kefir, sweet coconut raw kefir, yoghurt, labneh (a type of cheese), and ghee. All staying guests at Bore Place are given tasters of Happy Belly kefir and those who are catered for enjoy its yoghurt at breakfast. Happy Belly also supplies ingredients to our kitchen. Happy Belly products can be brought at local farm shops or by ordering direct.
Much has been written recently about the human microbiome and the link between our gut and our wider health. Rachna has personally experienced the benefits of improved gut health acquired through drinking kefir and is a great proponent of what it can offer. Rachna runs yoghurt and kefir-making workshops for guests staying at Bore Place as well as part of our community programme of events.
The dairy herd at Bore Place is organically certified and run by Dan the contract organic dairy farmer, and Luke our Farm Manager who are working in partnership with Bore Place to build a successful dairy farm that has regenerative practice at its core.
The herd is a mix of British Friesian, Holstein, Montbelliard, NZ Friesian and Irish Holstein Friesian cows, which are well suited to our grazing and climate. On average, each cow produces approximately 6000 litres of milk each year.
As well as being used by our partners to make cheese and yoghurt, the milk is sold to Arla who collects it from the farm daily and distributes it to supermarkets and restaurants around the country.
You can find out more about the farm at Bore Place, and our regenerative journey here.
Bore Place Jam
Using the fruit grown on-site, our visiting regular students make Bore Place seasonal jam for catered guests to enjoy at breakfast and for other visitors to buy. Recipes vary depending on what is in season. Young people harvest the fruit, make the jam and then bottle it, developing a variety of skills. All ingredients are organically-produced.
We have a number of beehives at Bore Place from which honey is gathered to produce delicious raw honey that is offered to guests as part of their breakfast. Visitors can also buy honey on-site.