Peas in a Podcast | Live at the Bridport Food Festival – Détails, épisodes et analyse

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Peas in a Podcast | Live at the Bridport Food Festival

Jurassic Coast Media, Bridport Food Matters

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Forme & Santé

Fréquence : 1 épisode/7j. Total Éps: 6

From soil to plate and everything in between. Peas in a Podcast digs into our local food system, hearing from the people who grow, bake, keep, and share it, and exploring what we can all do to make good food healthy, sustainable, and accessible for everyone. Peas in a Podcast brings together the farmers, bakers, beekeepers, and food makers at the heart of our local food community to talk honestly about what's working, what's hard, and what we can all do to make good food healthy, sustainable, and accessible for everyone.

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E. 6: Harry Adams in conversation with Peter Lemmey of Liberty Dairy

Saison 1 · Épisode 6

mercredi 16 septembre 2026 • Durée 14:08

In episode six of Peas in a Podcast, host Harry Adams sits down with Peter Lemmey of Liberty Farm — a small, organic dairy farm six miles south of Yeovil, where around 25 to 30 cows graze freely every day of the year, are milked just once a day, and keep their calves for three months. It is, in almost every way, the opposite of modern industrial dairy farming. And that, Peter explains, is entirely the point.

Peter's family story is a wonderful one. His father, a man who changed schools every year as a child because of his own father's work, found one constant in his life — six weeks every summer on Uncle John's farm in Kent. That love never left him, and eventually he and Peter's mother scraped together enough money to buy Liberty Farm. What followed was decades of farming evolution — from chasing yield with the latest techniques, to a quiet but radical decision in the 1980s to step back, let the cows eat grass, and farm the way nature intended. Peter, who admits he told his dad it would never work, has since become one of its most passionate advocates.

The conversation covers a remarkable amount of ground. Peter speaks with real candour about the shocking reality that at least 50% of dairy cows in the UK never go outside, about the insanity of cutting down Brazilian rainforest to grow soya to feed cows that evolved to eat grass, and about the industrial farm visit that turned his stomach. He talks about the extraordinary transformation he witnessed when Liberty Farm went organic — fields growing richer and more abundant than anyone believed possible — and about the slow but encouraging shift he's seeing in conventional farming as some of those organic principles begin to filter through.

He also touches on the family farm inheritance tax debate — thoughtful, fair-minded, and characteristically honest — and shares the hopeful news that Liberty Farm is just beginning to make ice cream.

Warm, funny, deeply principled, and full of the kind of straight-talking wisdom that only comes from a lifetime working the land — this is a conversation that will make you think very differently about the glass of milk in your hand.

Find out more about Liberty Dairy here - https://libertydairy.co.uk/

Find out more about Jurassic Coast Media at - https://jurassiccoastmedia.com.

Find out more about Bridport Food Matters at - https://www.bridportfoodmatters.net/

Peas in a Podcast is brought to you by Bridport Food Matters and Jurassic Coast Media. This limited 8 part series was recorded live at the 2026 Bridport Food Festival. If you're interested in helping us fund future conversations through the sponsorship of new episodes: please reach out to bfm.comms@gmail.com with the subject heading "Let's get talking!" for more information.

🎵: Epidemic Sounds - "I'm the Only One For You" by Mercy Street.

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E. 5: Harry Adams in conversation with Hannah Dyke of Pineapple Estate

Saison 1 · Épisode 5

mardi 8 septembre 2026 • Durée 14:56

In episode five of Peas in a Podcast, host Harry Adams sits down with Hannah Dyke of Pineapple Estate — a 100-acre family farm in the heart of West Dorset that has diversified remarkably to survive and thrive in the modern agricultural landscape.

Hannah's journey is a fascinating one. A farmer's daughter through and through, she left the family farm to work in post-harvest research for flower supermarket suppliers, before moving into financial risk mitigation and climate change analysis for Tesco — assessing the impact of climate change on global crops. But somewhere along the way, she realised she was tackling the problem from the wrong end. Drawn back to the farm and increasingly obsessed with soil health, she has since trained as a soil lab technician with the Soil Food Web, and is now building a community laboratory on the farm — the Landscapes Lab — in partnership with National Landscapes, dedicated to water pollution research and citizen science.

Hannah speaks with remarkable clarity and passion about the deep connections between soil health, food security, nature, and climate change — and why she believes that food and nature don't have to be in competition with each other. From rewilding the farm's natural wetlands and building ponds, to connecting with the Brit Valley Project's network of 50 landowners creating wildlife corridors across the landscape, Hannah is doing extraordinary work in her own backyard.

She is candid about the challenges too — particularly the lack of clear government policy leaving farmers feeling insecure and unable to plan — and refreshingly honest about the fact that coming home and planting ten trees on a hundred acres felt more useful than telling growers in other countries to plant a hundred million for carbon credits.

Thoughtful, warm, and genuinely inspiring — this is a conversation about what it looks like to think globally and act locally, and why the Bridport community gives Hannah real hope for the future of food.

Find out more about Pineapple Estate here - https://www.pineappleestate.co.uk/

Find out more about Jurassic Coast Media at - https://jurassiccoastmedia.com.

E. 4: Tilda Best in conversation with Steve Oxford of Oxford's Bakery

Saison 1 · Épisode 4

mardi 1 septembre 2026 • Durée 16:47

In episode four of Peas in a Podcast, host Tilda Best sits down with Steve Oxford — the fourth-generation baker behind Oxford's Bakery, one of Dorset's most treasured and longstanding artisan bakeries. Oxford's has been baking since 1911, through world wars, supermarket dominance, and every shift in food culture in between. And through it all, the same ovens, the same values, and the same deep love of craft have remained at the heart of everything they do.

Steve is disarmingly funny, wonderfully humble, and utterly passionate about what he does. He talks about what it means to carry 115 years of family baking heritage on your shoulders, the pride of employing a hundredth member of staff, and the thrill of opening a brand new shop in Abbotsbury. He shares vivid and hilarious memories of growing up in the food industry — from packed lunches that were nothing like anyone else's, to wearing a t-shirt that read "Get Fresh With Your Local Baker" on Saturdays — painting a picture of a life lived entirely and joyfully through food.

Steve speaks with real warmth about Bridport, the community that has welcomed Oxford's Bakery so wholeheartedly, and what it means to want to be everyone's local baker — sourcing from Dorset, selling in Dorset, and caring deeply about the people in between. From World Bread Award gold medals to cream teas and Eccles cakes, this is a conversation full of laughter, pride, and genuine love for the craft of baking.

A celebration of heritage, and community.

Find out more about Oxford's Bakery here - https://www.oxfordsbakery.co.uk/

Find out more about Jurassic Coast Media at - https://jurassiccoastmedia.com.

Find out more about Bridport Food Matters at - https://www.bridportfoodmatters.net/

E. 3: Tilda Best in conversation with Joel Gostling of Soulshine and Goose and Badger

Saison 1 · Épisode 3

mardi 25 août 2026 • Durée 15:00

In episode three of Peas in a Podcast, host Tilda Best — who knows Soulshine rather well, having worked there herself — sits down with Joel Gosling, the warm and wonderfully candid co-founder of two of Bridport's most beloved food and drink destinations, Soulshine and Goose and Badger.

Joel's journey into hospitality is anything but straightforward. It winds through River Cottage, where a chance opportunity at 25 saw him become front of house manager far before he felt ready; through the buzzing restaurants of Notting Hill and London Bridge; through a stint in Jordan helping his wife run a scuba diving company — cut dramatically short by COVID — and finally, unexpectedly, back to the West Country he grew up in. Along the way he met his business partner Andy Tyrrell, his wife, and a very good reason never to go back to London.

What began as a pop-up supper club in Lyme Regis — hastily named after Joel's surname, Gosling, and Andy's school nickname, Badger — has grown into two thriving Bridport businesses built on exceptional local produce, genuine community spirit, and a deep respect for the suppliers, growers and makers around them. Joel talks about the joy of working with incredible local producers, the evolution of their supper clubs into affordable Wednesday suppers and guest chef evenings, and the very real challenges facing the hospitality industry right now.

Honest, funny, and deeply passionate about what he does, Joel speaks so warmly about the trust he has for his brilliant team, and the wonderful things that they are running and creating too.

A wonderfully warm conversation about food, community, ambition, and the joy of building something you're truly proud of.

Find out more about Goose and Badger here - https://gooseandbadger.com

Find out more about Soulshine here: https://www.wearesoulshine.co.uk/

Find out more about Jurassic Coast Media at - https://jurassiccoastmedia.com.

Find out more about Bridport Food Matters at - https://www.bridportfoodmatters.net/

E. 2: Joey Clarkson in conversation with Al McNab of The Old Ways Farm

Saison 1 · Épisode 2

mardi 18 août 2026 • Durée 22:23

In episode two of Peas in a Podcast, host Joey Clarkson sits down with Alasdair McNab, the passionate first-generation farmer behind The Old Ways; a small mixed farming business in West Dorset practising regenerative agriculture to produce high quality eggs and pork.

Al shares his remarkable journey from the moorlands of West Yorkshire, where a teenage move to the wild countryside first sparked his love of the land. Through a degree in agribusiness at Harper Adams University, a seven-year stint running one of Bridport's most beloved pubs, to finally taking the leap into farming in 2023, it's a story about following a lifelong passion.

Now farming alongside friends Dave and Ellie Martin in North Perrott, Al keeps 3,000 pasture-raised laying hens and around 50 woodland pigs, selling direct to local retailers and hospitality businesses including Modbury Farm Shop. He talks candidly about the challenges facing small-scale farmers, the hidden cost of cheap food, and why he believes spreading smaller flocks of hens across more farms could transform both animal welfare and soil health across the UK.

A frank, fascinating and deeply thoughtful conversation about what it really takes to farm with integrity — and why it matters more than ever.

Find out more abou Al and The Old Ways Farm at - https://www.instagram.com/theoldways.farm/

Find out more about Jurassic Coast Media at - https://jurassiccoastmedia.com.

Find out more about Bridport Food Matters at - https://www.bridportfoodmatters.net/

🎵: Epidemic Sounds - "I'm the Only One For You" by Mercy Street.

E. 1: Joey Clarkson in conversation with Lucinda Ackland of Modbury Farm Shop

Saison 1 · Épisode 1

mardi 11 août 2026 • Durée 18:35

In the very first episode of Peas in a Podcast, host Joey Clarkson, founder of Bridport-based Jurassic Coast Media, sits down with Lucinda Ackland, the warm and wonderfully candid force behind Modbury Farm Shop in the heart of the Bride Valley.

Lucinda shares the remarkable and unexpected story of how she and her husband Tim came to take over Modbury Farm Shop - not through business plans or bank loans, but through trust, intuition, and a deep conviction that good soil is the foundation of everything. Rooted in her philosophy of Lensomy - an ancient Sanskrit word meaning unconditional love — Lucinda talks about what it means to do work that truly lights you up, and why that energy filters through everything from the produce on the shelves to the community events in the yard.

From monthly alfresco Sundays celebrating local producers, to home deliveries stretching from Portland to Lyme Regis, Lucinda and Tim have quietly built something remarkable, a living, breathing community hub where seasonal, honest Dorset food takes centre stage. Lucinda also shares her vision for taking back the power of the pound, and her global Lensomy Circle, where for just £1 a month, people can access her teachings while contributing to a growing fund dedicated to saving our soil.

This is a conversation about food, community, purpose, and love for each other and nature.

Find Modbury Farm Shop in the Bride Valley and go to their website https://www.modburyfarmshop.co.uk

Find out more about Jurassic Coast Media at - https://jurassiccoastmedia.com.

Find out more about Bridport Food Matters at - https://www.bridportfoodmatters.net/

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Peas in a Podcast | Live at the Bridport Food Festival – Détails, épisodes et analyse

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