Di Dawsonhigh quality learning through education and training
What Di can offer
Di is a experienced trainer......
Trainer, Assessor, IQA
Soft Skills for business
Fred is proud to have an ancient woodland area called Hobbings Hatch where he has re-introduced a traditional coppice regime. From the early Middle Ages until the late nineteen century most woods in lowland England were coppiced. In this traditional method of managing woodland the trees were cut at intervals, typically every 5-20 years, to produce a crop of poles for which there was a wide range of markets. It is the ultimate in sustainable resource management, producing renewable energy and materials.
Areas of coppice provide habitat for a range of wildlife like dormice and attracts butterflies and insects. The extra light reaching the woodland floor encourages bluebells and other plants such as Herb Paris and Lily of the Valley.
Why not come and join Fred and learn the art of coppicing. It's hard work but the benefits of coppicing within a woodland is that it promotes biodiversity.
The next coppice session will be first weekend of March starting at 8am. Everyone welcome (although not too safe if you bring little ones), bring sturdy gloves with you and we provide the rest. Stay until 6 and enjoy a rewarding barbecue after all your hard work.
Why not stop by our Bettie Bakes cafe for a bite to eat. We have a wonderful choice of snacks for any time of the day. Bettie is proud to use Fred's Flour in all the bread baked fresh every day. She adds her love and Fred's organic fruit to the handmade pastries and cakes.
Bettie sources her ingredients in the UK and can describe each farm or field the produce comes from. She's proud to be able to offer something for everyone whether your need is gluten free or dairy free.
There's something for everyone to enjoy - for gluten, wheat or dairy intolerance, reduced sugar or fat. She's happy to share with you her recipes so do please ask inside Bettie Bakes cafe.
Bettie Bakes is open 10am until 6pm, every day including Sundays.
Thanks to our wonderful Shorthorns and Bill, the master cheesemaker, our small diary offers you a good choice of organic dairy produce. British cheese is best consumed fresh so why not come and watch Bill lovingly produce the Fred's Filchester Fancy or work his magic with the lactose free version, the Filchester Free.
You can find out how bacterial culture added to the Shorthorn's milk can help create the acidity, aroma and flavour. You can find out how the tastes change over time and the importance of movement as a cheese ages. Why not a free taste and pick up recipes.
Did you know that a 30g piece of cheese ( about a matchbox size) is about 30% of an adult's requirement for calcium every day?