Sharpham Park, the Somerset estate best known for its pioneering organic spelt and walnut production, is celebrating a landmark moment in British farming. The Glastonbury-based producer has recorded its biggest-ever “mast” walnut harvest — three times larger than in previous years — in what founder Roger Saul calls a “turning point for home-grown food resilience.”
The record yield is being marked with a special press and VIP harvest day this week, featuring orchard tours, chef collaborations, and a celebration of how British-grown nuts could help strengthen the UK’s food security amid growing concern over import dependency.
From Handbags to Harvest
Roger Saul, who famously founded luxury fashion house Mulberry before turning his attention to sustainable farming, is now calling for greater government support to help British farmers invest in home-grown nut, fruit and vegetable production.
“This year’s bumper harvest shows what’s possible,” Saul said. “With the right support, we can reverse the staggering £290.8 million nut import bill and reduce our dependence on imported fruit and vegetables. At Sharpham Park we’re proving that these crops can thrive here in the UK — it’s time policy caught up with potential.”
The event offers guests a rare behind-the-scenes look at the farm’s organic walnut operation, including a final “Shake, Rattle & Roll” harvest demonstration. Visitors will see how walnuts are harvested, processed, and transformed — from orchard to table — through a series of creative collaborations.
Highlights include dishes from Michelin-starred chef Josh Eggleton (The Pony & Trap), a walnut and olive tasting from Olives et Al, and a natural dye demonstration by artist Emma D’Arcy, showcasing eco-friendly dyes made from walnut husks. Great British Bake Off favourite Val Stones will also host a walnut cake masterclass, turning the humble nut into the star of the day.
A Voice for Regenerative British Farming
This year’s milestone follows Saul’s recent work as chair of the ACID panel on regenerative and organic farming at Michelin chef Josh Eggleton’s FŌDA symposium in Somerset. The event brought together leading voices including food writer Xanthe Clay, representatives from Yeo Valley and The Newt, Alice Power from The Black Swan, and Simon Rogan’s Our Farm.
Their discussions focused on how regenerative, chemical-free farming can restore soil health, improve nutrition, and reduce reliance on imported foods — issues that are now central to Saul’s advocacy for a more sustainable, self-sufficient food system.
“The UK imported around £856 million worth of fruit and vegetables last year,” Saul said. “We import nearly half of our vegetables and over 80% of our fruit. But with the right climate, soil care and regenerative practices, we can grow more of this food right here at home.”
Why the British Walnut Matters
Walnuts may be small, but they’re nutritional powerhouses — and Sharpham Park’s success shows their potential as a home-grown superfood. Known as the “brain nut”, walnuts are the only tree nut rich in Omega-3 ALA, the essential fatty acid found in oily fish.
Just a handful — around 30 grams — provides 2.5g of Omega-3, helping to support heart, brain, and joint health while lowering cholesterol. They’re also packed with antioxidants, plant protein, magnesium and fibre, making them a valuable addition to a balanced diet.
“Regular walnut eaters have been shown to enjoy better heart and cognitive health later in life,” Saul said. “We’re proud to be producing a food that’s not only delicious but genuinely good for people and the planet.”
From Orchard to Kitchen
British-grown walnuts differ from their imported counterparts — they’re creamier, sweeter, and fresher, thanks to minimal transport and immediate processing after harvest. Sharpham Park is encouraging cooks to get creative with the new season’s bounty:
- Tossed through salads with pear, rocket, blue cheese and honey.
- Scattered over pasta with roasted squash, sage and parmesan.
- Baked into banana bread, brownies or classic coffee and walnut cake.
- Blended into pesto or yoghurt-based dips.
- Paired with Somerset cheddar or soft goat’s cheese.
- Or simply cracked and eaten fresh, straight from the shell.
Looking Ahead
This record harvest isn’t just cause for celebration — it’s a statement of intent. For Saul, Sharpham Park’s success proves that Britain can grow more of its own food, protect its environment, and still produce premium-quality ingredients.
“We’ve shown that walnuts — like so many other crops — can flourish here in the UK,” Saul said. “Now we need the government and the wider food industry to support British farmers in scaling up this kind of sustainable, regenerative production. The future of food security depends on it.”
As guests gather at Sharpham Park for a day of celebration and conversation, one thing is clear: this year’s walnut harvest isn’t just about nuts. It’s about nurturing the next chapter of British farming — one that values soil, sustainability, and self-reliance as much as flavour.
