Why is our new bacon better? We all love bacon. Whether folded in a soft roll for breakfast or as a versatile ingredient in so many suppers. But bacon has traditionally been cured with added nitrates and nitrite salts to keep it safe, which have been the subject of...
Helen Browning’s Organic were delighted to host Pasta Garofalo UK during their Grand Tour recently, with Helen and Tim showing the visitors around the farm and talking all things sustainable. Caring for the environment and the importance of looking after the...
Here at Eastbrook Farm, home of Helen Browning’s Organic, there is a range of staff all of whom play a vital role in what we stand for and where we are today. We spoke to a few staff about what they do here and why they love it. Helen Helen was born and raised on the...
Here at Helen Browning’s we work closely with a few local farmers who share our ideology on animal welfare and farming practices to source products we don't have ourselves here at Eastbrook Farm. To mention just a couple of our wonderful partners, our turkey and lamb...
Good Beef is a by product of our dairy herds. The beef has a much lower carbon footprint to beef produced from 'suckler' systems where the cow is just reared for beef. Research shows that, 'Good Beef' is 50% more climate friendly. The cattle are pure-bred British...
Helen’s agroforestry project is also coming along nicely, with the fruit ripened, and lots picked already. They have many different types of fruit growing in the orchards; from cherries, to apricots, it is all delicious and all organic, of course! Agroforestry...
I have now reached the end of my placement year at Helen Browning's and it is time to say goodbye to Eastbrook Farm and hello (again) to Harper Adams University. This year has been a year that I will never forget! Over the past year, there have been many exciting...
I’m currently studying Business Management with Marketing at Harper Adams University and have come to join the team here at Eastbrook Farm as a marketing and operations assistant for my placement year. Home for me is Cambridgeshire, where I enjoy family countryside...
With National BBQ Week kicking-off today (4th - 10th July) we're sharing these great tips from Jamie Oliver that we follow every time we light those coals. #LoveBBQ Put a stopper on it - Jamie recommends to get the extra smoky flavour you need to have a...
Less is better Meat is a hot topic at the moment, and not just because it's BBQ season. Most bodies, from the Climate Change Committee to the National Food Strategy, urge reducing meat consumption by 20% - 30% to take the pressure off the environment. That makes much...
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