Good afternoon,

I hope those of you lucky enough to get some time off had a very lovely day yesterday, eating and drinking the good stuff, and enjoying some time in the crisp December sunshine.

Consider this email a short note before Andrew’s 2025 roundup lands in your inbox next week. Now in its third year, Dad’s newsletter has become one of the things I most look forward to in this week of leftovers, windy walking and fortified wines. After a whirlwind of a December, it’s a good time to look back over the 12 months and ponder what went well, what didn’t and start thinking about how we’ll push forward into the new year.

But before we think too much about 2026, the farm shop, cyder tap and burger boys will be open tomorrow for the last time before 7th February. Pop in, stock up, enjoy a tasty tipple and say hello one more time before the year is out. And if you are already making plans for next year, we have confirmed Sam Lambert for a Valentine’s evening steak night, another annual tradition that I’m looking forward to. You can book a seat here.

If we don’t see you tomorrow, I’d like to thank you all for joining us for the ride again this year. It’s now been 5 years of sending these emails, and it is a pleasure to connect with this growing community of people who care about how food is grown. Here’s to you.

Wishing you all wonderful and delicious things for this week and the year ahead,

Rachel