Many of our Camphill Village Trust Communities offer workshops in Food Production.
From our Bakeries, Creamery, Food Centre and Cafes, the people we support are able to gain skills and experience in food production on both a small and large scale. We supply our own communities, cafes and stores with the food products we produce, as well as external suppliers.
Producing a range of artisan bread, cakes and biscuits, each workshop teaches the skills needed to produce beautiful hand-made products. Our bakeries provide our communities with bread and other baked goods as well as selling to stockists in the wider community.
Our award-winning artisan cheeses are manufactured by hand using the traditional craftsmanship of a skilled cheese maker. As a result, Botton’s cheeses are often more complex in taste and variety. All of our cheeses are produced with the raw milk of our Shorthorn and Ayrshire herd.
The creamery has been running since the mid-1970s and was taken over by Alastair Pearson in June 2010. Alastair has been making cheese since 2007, learning the art of cheese making at a biodynamic farm in Germany.
Our team of adults with different abilities get involved in all aspects of the cheese-making process from stirring the milk in the vat, filling the moulds and the ripening process.
We rear our own organic pigs, sheep and cattle and our Butchery Workshop teaches the skills needed to produce our tasty organic sausages, burgers, steaks, mince and other meat products.
Jams, Juices and Jellies
We produce delicious, organic produce using our own-grown Demeter certified fruit and vegetables. Our Rhubarb Cordial and Blackcurrant and Lavender Jelly are award-winning too! Everyone is involved in the process of preparing the fruits and vegetables and cooking through to bottling and labelling.
We work with the produce we grow and also the seasons. We don’t like waste and so we’ll turn our hand to producing some really creative combinations. Our Banana Ketchup is definitely a talking point at a BBQ!