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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 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...

March 1, 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 conscience people to experience different cooking styles, cuisines and atmospheres as we move through winter. 

FEBRUARY

Fickle. as a food brand...

January 30, 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 conscience people to experience different cooking styles, cuisines and atmospheres as we move through winter. 

January
We were excited to an...

December 7, 2018

We have the pleasure of having bird watching and nature guru Neville Davies over to Three Pools for bird watching masterclass. Neville has been studying flora and fauna for over thirty years and is the author of five books on Ornithology. He regularly leads guided groups both in the UK and overseas.


We started by looking at bird feathers, flight, beaks, skulls, feet and eggs and their different uses. Nev bought all of these artefacts along for us to se...

October 22, 2018

We recently had the pleasure of hosting Mark from Fire & Wild and Julian from Pursuit International Magazine here at Three Pools. Their mission here was to harvest the ingredients for Fire & Wild's upcoming back-to-nature outdoor dinning experience. Fire & Wild specialise in bringing people into the environment where their food is foraged, hunted and produced - providing the authentic experience that we as a society have become very much detached from....

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