To give a better insight into Godminster Vintage we thought it would be a good idea to have a blog from the man behind the company, the driving force, and in his own words the ‘Chief Ideas Generator!’ – Richard Hollingbery.
My background is in farming and I have a degree in agriculture and land management. After working in farming for some time I decided to take on my own farm, and when I saw Godminster I fell in love with the place. I wanted an organic farm with rotation and ecological and environmental concern at the heart of the business and my wife and I saw it as the perfect place to raise our young family. Godminster became certified Organic in 1999 and after some deliberation we decided that producing delicious cheddar cheese was the best way to use our milk. We started producing organic cheddar soon after and we haven’t looked back. We now produce a range of organic vodkas, crackers and chutneys all inspired and infused with flavours and ingredients grown on the farm. One of my key roles on the farm is product development, looking at new ways to create imaginative products with the roots, fruits and berries grown on the farm. We cultivate small amounts of new flavours in the garden which I then experiment with in the kitchen – which is how I come up with products like cucumber infused vodka – perfect for Pimms! Along with work on the farm and in the development kitchen, I also attend a lot of shows and farmers’ markets with Godminster Vintage. To take a product on a journey from the garden to development kitchen, to the farm and into production is very fulfilling, but what gets me excited is the feedback. I love meeting people at shows and markets to get their thoughts on our products and the fact that there are so many people out there who share my passion for great food just makes it all worthwhile. Over the next few weeks we will be at River Cottage on 4th/5th September, Sturminster Newton Cheese Festival on 11th/12th and in Bristol for the Harbourside event organised by the Soil Association on 11th / 12th as well – please feel free to come and say hello!Richard