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December 19, 2019

An issue of great importance to us at the farm is the relationship between food and individual health. Of particular interest is the discussion around wheat, bread and gluten. There is increasing evidence to suggest that the prevalence of gluten intolerance is actually more of a chemical intolerance issue. Herbicide is sprayed on wheat crops to reduce weed competition, pesticide is sprayed to reduce pests, then more herbicide is sprayed to make it easier to...

December 9, 2019

We kicked off our 2019 Guest Chef series with a bang - quite literally, in fact. Coming all the way from Amsterdam, we hosted Julian Tailleur and Timothy Laight. Known for their open fire and smoky cooking style, the pair joined us on the farm a week before the big meal to hunt and forage for their ingredients. The cooking duo met in the kitchen of Amsterdam's famous Restaurant Entrepot, where all of the food is sourced within the Netherlands and all of the...

December 6, 2019

We recently travelled westwards to attend the inaugural Wales Real Food & Farming Conference in Aberystwyth. The conference was born out of the Oxford Real Farming Conference, itself a product of the Campaign for Real Farming and the Slow Food Movement. It was a gathering of innovators and forward thinking players from the organic and sustainable farming movement, so we were excited to be representing Three Pools at such an occasion. The focus of discussion...

November 19, 2019

The crucian carp - not something that is instantly associated with the British countryside, but this little slab of gold is our only native carp and one which we need to help protect. Unlike other species of carp which most of us are familiar with (common, mirror, leather and grass), the crucian is much smaller and much more secretive.

Carp arrived on British shores in the 1600s. They were reared in monastery ponds for food - the Friday fish of the monk...

October 22, 2019

Why cows?

Cows have taken a lot of stick in the press lately for their contribution to climate change. In reality, things aren’t that simple.

Cows emit methane, yes. They also do an incredible job of cycling nutrients within grassland systems. In fact if managed properly they greatly increase the health of the soil and the grass; while increasing carbon sequestration into the soil. The methane problem is much more significant if cows aren’t fed grass. We are...

October 15, 2019

September marks a very special time of year here in Abergavenny. For one weekend, our quaint and normally peaceful town is enlivened to a whole new level as tens of thousands of foodies flock to the foothills of the Black Mountains for the Abergavenny Food Festival.

This year we invited twenty Abergavenny Food Festival attendees to our farm for a permaculture feast. We wanted to showcase some of the amazing produce that is grown and reared in the local area,...

September 2, 2019

We had the great pleasure of hosting three weddings here at Three Pools this year. Each one was unique in it's own way, but all had a deep connection to the land. 

The first wedding was in mid July, and as you would hope for at that time of year, the sun was gracing all 120 guests. Dan and Persephone - the lovely couple - wanted a wedding venue that was nature-based and which took pride in their food. With Dan being a chef, the pressure was on! The...

May 31, 2019

The Wellness Weekend holds a part in all of our hearts here at Three Pools. It sets out directly to improve wellbeing, as well as encouraging people to get involved in wellness who might not have had the chance to do so before. We had a whole range of wholistic activities taking part over the weekend; yoga, meditation, thai chi, mindfullness workshops, fire circles, permaculture walks, ecstatic dance, gong baths and foraging. 

The Celtic gods...

May 3, 2019

CONCEPT 

The Guest Chef Evenings are a new series at Three Pools, where we collaborate with chefs that share the same passion for food and sustainable eating as we do.  
 
We will be showcasing a different guest chef or chefs every month for the winter season. The evenings aim to bring together like-minded, food conscious people to experience different cooking styles, cuisines and atmospheres as we move through winter.  

APRIL

Originally lined up for Apri...

April 5, 2019

CONCEPT 

The Guest Chef Evenings are a new series at Three Pools, where we collaborate with chefs that share the same passion for food and sustainable eating as we do.  
 
We will be showcasing a different guest chef or chefs every month for the winter season. The evenings aim to bring together like-minded, food conscious people to experience different cooking styles, cuisines and atmospheres as we move through winter.  

MARCH 

William Collins (Billy) is...

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