The Westcombe Project

The last in this short run of episodes and this time I meet a whole chorus of characters. Westcombe Dairy is not just about cheese, it is very much a place where exciting things happen and now there is a real community of makers, producing the very best food and drink in the UK. We chat to Andrew Lowkes of Landrace Bakery and Mill Adrian Peskin of Woodshedding Beer and Paul Burton of Westcombe Charcuterie In Tom's words, "It's a vibe".

I'm back at Westcombe Dairy and this time I'm on the farm. I speak to Richard, Nick and Raymond and although there are definitely still differences of opinion there's a sense that the team are all pulling in the same direction.    Listen to the original series of The Westcombe Project below https://westcombedairy.com/blogcentre/2022/9/13/the-westcombe-project

I'm back down at Westcombe Dairy and a year later a lot has changed! I chat to Richard and Tom Calver about how difficult situations can lead to great opportunities.  We also touch on the idea of Agricultural succession and how the realities of a family run business are not always straightforward. Listen to the orginal series of The Westcombe Project below https://westcombedairy.com/blogcentre/2022/9/13/the-westcombe-project

Welcome back to Westcombe Dairy down in Somerset.  We look back across the series and we look forward at what's next at Westcombe Dairy... If you have enjoyed The Westcombe Project please do check out my Patreon page where you can support the ongoing work to bring stories of food and farming to a wider audiences. https://www.patreon.com/CellarmanSam

It's May down at Westcombe Dairy and the countryside is lush and green, the cows are out on pasture and I am out to dinner at the incredible Landrace Upstairs. I chat to Andrew Lowkes, baker, business owner and visionary.  I speak to Mel Calver about her cut flower business, Re-Rooting and I catch up with Tom and Nick. The subject this time is the concept of "Landrace", what does it mean and why is it so useful when describing the Westcombe Project? If you want to join my Patreon page please do follow the link below and a big Thank you! https://www.patreon.com/CellarmanSam    

Out under blue skies as the tracks start to go down at Manor Farm.  It's not all plain sailing however, I hear why from Richard and Nick and I revisit Raymond the Herdsman at Manor Farm. See acast.com/privacy for privacy and opt-out information.

Join me down in the pasture at Westcombe Dairy as we talk tree planting, Bio digesters, slurry, fuel prices and the role of the farmer.

PORK We're not talking cheese this time, well we are a bit but that's not why I'm down at Westcombe Dairy again. This time I'm with Tom Calver and Paul Burton as we discuss charcuterie and all that encompasses.  It's longer than usual and frankly charcuterie deserves a whole series all its own!

I'm back down to Westcombe Dairy and its cold outside!  Fortunately the warm milk and steam from the cheesemaking is keeping everyone warm, not to mention the hard physical labour of cheddaring.  We catch up with Rob and Tom and talk the history of cheddaring, the reality of historical makes and the importance of lard.

We join Tom Calver as the team from Neal's Yard Dairy visit Westcombe Dairy to make their selection for the coming months.  We travel up to London to spend time with David Lockwood, MD of Neal's Yard Dairy as we discuss what makes Westcombe Westcombe, the relevance of farming practices in cheesemaking and the importance of telling the story behind the cheese.

Im back down at Westcombe Dairy and chatting to Richard, Tom and Nick.  We discuss the harsh reality of TB and assess the success or otherwise of the breeding programme at Westcombe Dairy.

I'm out of the fields and into the dairy as I chat to Rob Howard, Head Cheesemaker at Westcombe Dairy. We talk Historical Makes, Culture and Rob's Philosophy of cheesemaking.     We also hear from some owls and a Cockerel.  

I'm back down at Westcombe and we're starting to take those first steps towards milk.  What really goes into making "quality" milk?

I'm back down at Westcombe Dairy in Somerset and out on the early morning rounds with Richard Calver.   This is an episode about man management, the challenges of old versus new and how to persuade a diverse range of people along the same path, to the same goal.

It's high summer as I visit Westcombe Dairy for the very first time.  I talk to to father and son, Tom and Richard Calver and spend time in the meadows with Nick Millard.  We discuss the benefits of a pasture led system of dairying and how it may lead to a more delicious cheese.   This is part one of a 12 part series following the seasons on one farm with one group of people.  If you love cheese and are fascinated by farming then this is the podcast for you!

Join me as I spend a full cycle of the seasons at Westcombe Dairy.