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Life at Godminster is governed by a healthy respect for tradition and an enterprising spirit of innovation.
You could say that we’re bringing tradition up-to-date.
This applies equally to the manner in which we farm and, subsequently, in determining what we should produce.
The Story So far.......
There have been people living and working the land at Godminster, in Bruton, Somerset, for over 5 centuries.
Records show that there has been a dairy farm here for over 100 years.
Godminster farm became certified organic in 1999 and, not long after, we determined that cheddar cheese made the best use of our milk. More recently, following careful research, the focus has expanded from simply a dairy farm, towards creating a selection of organic raw ingredients, each full of gracious goodness. These, in turn, are lovingly prepared into our goodies.
Our aim is to create a self-sustaining environment where nature can regenerate and flourish, rather than erode our delicate ecosystem from the effects of artificial, intensive farming. Over the last decade, we have created and restored numerous natural habitats and reintroduced native species to replenish this ecosystem. Our ideal of becoming entirely self-sufficient involves the use of all these habitats, which in turn foster a wealth of life.
The essential raw ingredients that we grow determine what products to make. Everything grown at Godminster is certified organic by the Soil Association, who inspect our farm at least once a year.
The UK government has said that organic farming is kinder to wildlife and the environment, causes lower contamination from sprays, has a lower carbon footprint and less dangerous waste. A cleaner environment encourages biodiversity. This includes birds, insects, mammals and plants.
Everything starts in our kitchen. Using our finest homegrown ingredients as a starting point, we experiment with traditional recipes, hoping to create unique taste sensations with our unconventional approach. Although we love this aspect of our work, our speciality lies in cultivating our raw ingredients.
Once we’ve found a recipe that really works, we hand over the production to equally passionate specialists, already established in their field. We return to field and kitchen to experiment and to create the next vintage goody