Down to Earth is our therapeutic horticultural project which involves working within a sustainable community food cycle.

We cover the entire organic growing process from planning what to grow to sowing seeds, planting out, weeding, watering and harvesting produce & seeds.

Our flock of over 100 free-range Warren hens, along with our small team of Campbell ducks, provide us with free-range eggs. Our flock of Poll Dorset, Hebridean and Suffolk cross sheep are reared for lamb and mutton sales while our herd of pigs provide cuts of pork, mince, sausages and burgers. We are able to produce enough to sell and generate an income for the Trust.

We sell our eggs, meat, vegetables, salad, herbs and edible flowers to establishments within the young peoples' local communities of Derbyshire and Sheffield. We currently supply Made by Jonty, Seven Hills Bakery, Ashoka, Sentinel Brewing Company and Pom Kitchen in Sheffield. In Derbyshire, we are providing the Hathersage Social Club, Sunshine Pizza Oven in Bamford, Village Green Cafe in Eyam and Grasshopper Cafe in Hope with our produce. We have also recently started supplying our veg boxes to Sauced Here, an online provider of locally sourced goods based in Ashford on the Water, while online shop Peak District Deli, who only stock products made in the Peak District, are using our produce and meat both for their online customers and in their pop up dining experiences.

We work with our customers all year round, providing produce throughout the changing seasons to suit their changing requirements. The community food cycle benefits our students through real work place experience and skill development.

For further information on our Down to Earth project and to enquire about purchasing produce, please contact bethan@laneendfarmtrust.co.uk