We had the pleasure of welcoming 10 food journalists and writers to Hill Farm last week. We love to show people around the farm giving them the chance to learn the seed to bottle story of our oil.
Sam showed the group of journalists, who’d all just arrived from London, the seeds just ripening in their pods and talked them through the farming year.
On a tour of the presses they were shown how the oil is gently squeezed out of the seed and bottled – everyone is always fascinated by just how simple the process is.
We enjoyed a delicious lunch in the garden of wonderful local Suffolk produce including bread from the Cake Shop Bakery and Scarlett & Mustard Dressings both made with our oil.
After lunch our visitors had fun seeing all our big tractors and combines and sitting in the driver’s seat!
Why we’ve all fallen in love with rapeseed
It’s always great to see how much our visitors discover by coming to the farm and read what they say after their visit.Sue Quinn wrote this positive piece about her visit in The Telegraph: Goodbye Olive Oil.
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