Jane Scotter has a 16-acre certified biodynamic farm, Fern Verrow, at the foothills of the Black Mountains in Herefordshire.
She grows a wide range of seasonal vegetables, fruit, herbs, and flowers - many of which are sent down to London where chef Skye Gyngell uses them to create seasonal dishes for ‘Spring’, the restaurant at Somerset House.
We find her whole biodynamic approach to growing vegetables an inspiration.
