Winter at Durslade Farm

Throughout the winter, work on our farm continues, from caring for the cattle and sheep to coppicing in the woods. There’s always something to be done, no matter the season.

Cattle & Sheep

During the winter, the routine for our cattle changes as they are brought into the cattle sheds. This is to protect their feet from the wet fields in winter and to help maintain soil health, as their size can damage the ground through poaching in the colder months. The cattle are fed a mix of peas and barley, which was harvested from the fields during the summer.

Our Exlana and Mule sheep remain in the fields, enjoying the varied pasture across the farm. Sometimes they can be spotted in the fields next to our Farm Shop Somerset, which backs onto our farm.

The Woods

Our woodsman, Greg, has been clearing storm damage on the estate where trees have fallen due to high winds, as well as coppicing in the woods. Coppicing is an ancient technique that involves cutting trees and shrubs down to ground level, leaving a ‘stool’ to encourage new growth. Greg has also been pollarding ash trees affected by dieback, a technique of pruning trees back to the trunk. Once felled, the wood is cut into 2.5m lengths. The wood from this process is then removed to be milled, air-dried, and eventually turned into various items, including bowls available at Farm Shop Somerset and Mayfair.

We have also planted over 8,000 native trees in our Somerset woods, including cherry and oak, replacing larch trees that were felled under a compulsory felling order due to phytophthora. Larch trees are particularly susceptible to this highly destructive water mould.

The Walled Garden

It’s been a busy winter in the walled garden, with new polytunnels arriving and being erected, along with an additional greenhouse. The team are preparing for the year ahead supplying fresh produce to the Farm Shop, as well as to our sister properties, Roth Bar and Da Costa. Ready for this: Fran, the head gardener, has been working with the Farm Shop and Da Costa chefs to plan which vegetables, fruits, and leaves are needed in dishes, which informs the seeds she buys.

Vineyard

During the winter, the vines are dormant, so we focus on pruning them. Throughout the pruning process, the health and productivity of the vines are carefully considered to ensure that the best vines are retained while the others are removed. Two canes from the previous year are kept as a precaution against winter frost damage.