This award aims to reward enterprising spirit in the field of environmental awareness, design and operations.

Jenny Goldsack and Chris Lees have worked together to create a sustainable future for Bere Farm on the Lees Estate at Lychett Matravers, Jenny Goldsack’s second farm shop in Dorset.

The farm shop is a converted barn, part of a redundant dairy unit and, with the aim of conserving, recycling and creating energy, it is fast becoming a landmark thanks in particular to the two wind turbines at either side of the entrance. These provide energy to the fridges and ice makers in the shop, while solar panels on the other side of the roof provide energy for hot water.

Chiller temperatures are usually measured by air temperature; those at Goldy’s cost 25 per cent less to run than usual thanks to a clever device at the back of each unit, filled with a gel that mimics the consistency of food. Exhaust heat from the refrigeration goes though into polytunnels outside where crops that need warmth can be produced.

Food miles are of course a strong consideration; a range of crops and herbs have been grown this year in the fields around the farm shop, more will be added next year,
destined for the farm shop shelves.

A full-service butchery sells beef from the estate and the flour for making bread is milled just yards from the farm shop, using organic grain grown on the Estate. A well-equipped production kitchen also makes cakes and ready meals to balance carcass usage.

www.goldysfarmshop.com

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