Escape to the Farm Series 1

Sausage the Welsh pig is hours away from giving birth. After successfully delivering 27 piglets, this should be a breeze. But it’s soon apparent that Sausage’s life, and the life of her unborn litter, are in danger and Kate gets hands on to rescue her animal and the little ones. On a mission to learn more about farming in general, Kate visits a local flour mill who’ve been inundated with work following the great flour crisis of Spring 2020. This is a very special mill though as everything is done naturally using stone to grind the flour, and water as a source of power – just like the 18th Century.

After a hard day, there is nothing nicer than fishing, and with friend Kim Waters on hand she’s hooked within minutes and is already planning a simple fish dish. So back in the farmhouse kitchen she rustles up a delicious trout tartare and soda bread using the stone ground flour. The simplest of suppers.

Find out more about:

Talgarth Mill

The Wye Usk Foundation

Today the sheep are needing their summer trim, so after rounding up the animals Kate and Tim waste no time in getting the shears out to give the sheep a much-needed cut. But with the sale price of wool falling, this natural material has barely any value at market. On her quest for more farming knowledge, Kate is off to a local honey farm. But after donning the gear, she – and the bee-keepers – are called out to rescue a family who have an unwanted nest. This is bee rescue like you’ve never seen it before. Back at the farm, and still buzzing, she’s inspired to use the delicious honey to pimp up a lemon drizzle cake.

And after all this graft Kate takes time out. So with her dogs Badger and Teg in tow, she’s off for a hike up the The Skirrid just on the edge of the Black Mountains. At nearly 1600 feet, once you reach the top there are the most stunning views and a reminder to Kate of why she fled the city all those years ago.

Find out more about:

Wye Valley Meadery
Liz Knight & Forage Fine Foods

In this episode the cows are ready to deliver their calves and it’s all hands to the pump as we see the joys and stresses of calving in all its glory. After being unceremoniously stood on by serious weighty heifer things turn more serious as one of the herd struggles to deliver on her own. After nearly a decade on the farm Kate is first up to help round up the distressed animal and get stuck in trying to get the calf safely out of its mother.

As ever, Kate wants to expand her farming knowledge, so she invites her friend and butcher Graham to show her how to butcher one of her own pigs. The privilege of looking after her animals with such care means that they should be treated with equal respect once they’ve been slaughtered, so learning all the cuts of meat so none go to waste is a massive education. Also in the kitchen Kate whips up a simple pasta dish – perfect at the end of a long day on the farm.

Find out more about:

Old Lands

Rare & Pasture

Wye Valley Salads

Today Kate is making hay whilst the sun shines. Literally. Farming isn’t just about keeping the animals fed, watered and healthy, the land is also a big part of Kate’s little farm. And creating hay for bedding and food can be make or break a farm as a bad crop of hay could cost the farm thousands during the winter months when it’s really needed. So, with one eye on the weather forecast and two hands on the tractor steering wheel Kate and farmer Tim choose what they hope is the optimum time to bring in the hay. It’s back breaking work but made bearable by a glass of cider at the end of the long day!

As ever, after a hard day Kate stretches her legs on one of her favourite walks as we meander down the River Usk spotting Sand Martins, Mute Swans, and the amazing Kingfisher. Plus in her mission to swot up on everything farming she’s off to a dairy farm to see just how her favourite cheese is made, and feeling inspired she takes a serious lump back to the farmhouse to rustle up a simple ploughman’s lunch.

Find out more about:

Brookes Dairy

Rare & Pasture

Liz Knight & Forage Fine Foods

In this special episode of Escape to the Farm, it’s time to hunker down with animals and friends before winter arrives.

Kate has plenty to be getting on with and despite being at the end of 2020, all eyes are on spring 2021 and lambing season. The cows, pigs and goats also need to be brought in and safely tucked up inside before the weather turns.

After a hard day of hedge-laying with Tim, there’s nothing better than a twilight walk. Kate grabs the torch and night vision camera for a bit of badger and tawny owl spotting. Will the wildlife play ball?

And as it’s the end of the autumn harvest, Kate visits a local cider producer. After helping to create a batch of cider, Kate takes some back to the kitchen to rustle up a hearty pork and cider casserole, some warming mulled cider and her delicious apple crumble. She also whips up some trout pate – a perfect snack or starter to liven up any Christmas table. So, it’s boots and wellies off and time to light the fire for a good old festive nosh-up, as we say bye to one of the most memorable years we’ll ever encounter.