Andrew Lingham along with his son Harry are the management team of a mainly tenanted family farming business of 800 acres in N Kent. Regenerative farming principles to produce nutritious foods, adding value and community involvement are the fundamentals that make Andrew and this business tick. Moisture conservation and cost reduction were the drivers that meant that Court Farm was fully no-till by 2009. Cover cropping and livestock integration were underway by 2012.

The farm butchery opened in 2002 selling home produced PfL beef and lamb along with many onsite made products. “Court Farm Regenerative Food Hub” now hosts an artisan baker and The Moot Brew Co. with taproom. Upcoming projects include a Farmer’s Market and a stone-mill for home produced heritage grains”.