Down to Earth North Speakers

On Thursday, 6th July, Mark and Jenny Lee, Park House Farm, Torpenhow, will showcase their organic unit. Their farm consists of 175 milking crossbred cows, certified 100% pasture fed by Pasture for Life and mob-grazed on a 30-40 day rotation using 2.5km of grazing tracks.

Half of their milk goes into the farm’s cheese-making business and the rest is sold to First Milk. They are also pioneering selling liquid milk directly to local cafes and farm shops using an innovative plastic-saving system, Freshkeg. They aim to achieve their milk’s true value, proofing their farm for the future.

The Lee’s lightbulb moment came when their cows actively sought out an area of a field to graze that had not been sprayed. So, in 2017, the Lee’s began their journey into organic farming and managing land regeneratively. 

They now have areas of silvopasture for grazing and have incorporated 80 pigs into the rotation, which work in poorly performing fields to help improve them.

Before bird flu restrictions, 1,800-2,000 free-range broiler chickens were also reared a year, helping improve the pasture through their organic muck.

Born and bred in Hull, East Yorkshire, Paul started his culinary career while studying at college working in some of Hull’s finest kitchens. Aged 20 he moved to London to take up the position of Commis Chef under Marcus Wareing at two-starred Michelin restaurant, the seminal Petrus.  

After 2 years under Marcus’ wing, Paul returned to Yorkshire to hone his skills as Junior Sous Chef at the 3 AA Rosette Feversham Arms in Helmsley. Paul then moved to the Lake District as Sous Chef at the Michelin-starred The Samling, followed by time at the two Michelin-starred Gleneagles Restaurant Andrew Fairlie. Paul’s first Head Chef role followed, at destination restaurant on the West Coast of Scotland, Isle of Eriska, impressively retaining the restaurant’s Michelin star throughout his time there.

Yorkshire soon called Paul back, bringing much of his loyal brigade from Eriska with him to take up the position of head chef at the Burlington Arms – the leading restaurant in Skipton’s country house hotel, The Devonshire Arms. Paul boldly implemented a 4-day working week, enhancing the work-life balance for his team and resulting in a kitchen environment instrumental in winning the hotel 4 AA Rosettes, and debuting at number 46 in the National Restaurant Awards.

Focusing on using the very best local produce has been a goal of Paul’s since the early days of his career. Arriving at the Michelin-starred Forest Side, replacing Kevin Tickle, Paul has firmly made his mark on the Lake District restaurant with rooms, ensuring 90% of the restaurant’s produce is sourced within a 10-mile radius. Encouraging his chefs to help drive his mission for a sustainable, hyper-local menu, they forage and pickle the bounties of Cumbria throughout the season. Creating unique dishes distinctive of Cumbria, and with unmistakable flair at the hands of Paul. 

Paul & Nic farm 360 acres at Renwick, near Penrith, moving to the farm in 2012 originally farming just sheep, they now have a herd of 80 Angus sucklers plus followers, 350 laying hens, a few pigs and glamping. Nic is a steering group member for Nature Friendly Farming, and they are founders of the farming conference Carbon Calling.

Christopher Cooke, MSc, and Sheila Cooke MBA, of 3LM, share a
common purpose, “imagineering a regenerative layer”.
Whether educating individuals in Holistic Management, or Full
Spectrum Human Emergence, they are always doing the same thing –
enabling people to nurture Nature and humanity in a manner that
regenerates all life.
As co-founders of 3LM, the Savory Network hub for the UK and
Ireland, their aim is to support a societal shift to food and fibre grown
on regenerating soils. Change happens slowly when it comes from
the farmer alone. Change happens quickly when the consumer
supports farmers by choosing to purchase food and fibre that leaves
behind regenerating soils.
As Field Professionals, and Ecological Verifiers, Christopher & Sheila
teach farmers to listen to the voice of their land through Ecological
Outcome Verification (EOV). EOV equips farmers with the metrics
needed to accelerate soil regeneration.

Alli Grundy is the Agronomy Manager for NRM, the UK’s largest agricultural testing laboratory. She provides agronomic connectivity between NRM’s technical analysis and the practical implementation of results to help customers meet their goals. She is also instrumental in the development of new services and provides representation on research and development projects. Alli has worked in the agricultural sector for over 20 years, and has significant expertise in fertilisers, crop nutrient management and agronomy.

 Rob Percival is Head of Food Policy at the Soil Association, advocating for organic and regenerative food and farming. He leads the organisation’s campaigns focussed on ultra-processed foods and industrial livestock farming. Rob is also the author of The Meat Paradox, a book which explores the complexity and strife of the meat debate.

Through her consultancy Roots of Nature Ltd, Caroline Grindrod is a trainer, consultant and coach in regenerative agriculture.

She uses regenerative design principles across a range of food and farming projects, from individual farms and estates to working with big brands and their supply chains. Caroline is the co-founder and lead trainer of Wilderculture CIC, a not-for-profit exploring how regenerative agriculture can work in the upland and marginal areas of the UK. 

Ben is the Sustainability manager for Glanbia Cheese, a leading manufacturer of mozzarella in the EU. Ben’s passionate about practical solutions to reducing the dairy sector’s impact on our planet, using behavioural change methods to drive change at pace, as well as supporting innovation.  

Despite not having a farming background, Ben is a farmer, butcher, charcutier and small agricultural business owner. He’s an inspiring communicator, having honed his skills in the education sector and, later, as a Knowledge Transfer Manager for AHDB, where Ben supported R&D and the translation of research into farmer-led action, focusing on efficiency, technology and increasingly sustainability innovations in the UK pork sector.

Janet joined Barenbrug UK in September 2022, as the Agriculture Product Manager. With a broad range of agricultural experience in Canada and New Zealand, Janet also spent 5 years in Technical Development team at Barenbrug New Zealand.

Bess moved from New Zealand to the northern hemisphere in 2008 swapping from full time secondary school teacher/part time farmer to working alongside northern English and Scottish farmers. As an LIC Pasture to Profit Consultant she facilitates discussion groups and works one to one with individual farmers. Bess believes optimising the growth and utilisation of pasture within a framework of sound financial, people and animal management practices are the key drivers to a long-term resilient farming model in UK markets. She has a keen interest in regenerative approaches and how these can be used successfully applied in commercial farming.

Andrew Sincock is the joint owner and director of Agriton and Agro-Vital, two companies looking to increase on farm efficiencies and reduce inputs, as well as a 2023 Nuffield Farming Scholar. His Nuffield study topic is trying to understand how Organic Manures can be managed most effectively, with the aim of helping reduce on farm losses and emissions, while also trying to improve soil health and fertility. Andrew’s practical on farm experience helps provide realistic management advice for any farm. He is also co-host of the Regenerative Agriculture: Buzzwords and Bull***t Podcast.

George grew up working on a beef and sheep farm in Lancashire. Having attended Edinburgh Vet School and subsequently Scotland’s Rural College, he worked for many years at a cattle IVF laboratory near Edinburgh, working to conserve embryos from rare and native breed cattle. Alongside this, he worked as a Genus AI technician, delivering heat detection and AI support to dairy and suckler beef farms across Scotland. George now works for Promar International Ltd as their Sustainability Team Lead, advising both government and industry clients on how to integrate sustainability within supply chains.

George grew up working on a beef and sheep farm in Lancashire. Having attended Edinburgh Vet School and subsequently Scotland’s Rural College, he worked for many years at a cattle IVF laboratory near Edinburgh, working to conserve embryos from rare and native breed cattle. Alongside this, he worked as a Genus AI technician, delivering heat detection and AI support to dairy and suckler beef farms across Scotland. George now works for Promar International Ltd as their Sustainability Team Lead, advising both government and industry clients on how to integrate sustainability within supply chains.