Welcome to Duchess Farms
Our farm has been family-run for six generations. This is our story. It's why we started, what we care about, and the people we work with today.
Our farm has been family-run for six generations. This is our story. It's why we started, what we care about, and the people we work with today.
— In 2012 Oscar was thinking about the relationship between farming and food. About how the gap between the two had grown. It was then that he thought about making a rapeseed oil that could be grown, harvested, bottled and pressed on the farm without the need for any unnecessary steps.
— If the winter is kind, and the birds don’t eat the rest, we harvest the seed in July. Next we press, bottle, and label the oil on the farm, ready to send it out to you. We even feed the pressed seeds to the cows, so nothing goes to waste.
— After our successful 2020 Crowdfunder, we were on the road to growing, cleaning, milling and bagging all our grain in house! Fast forward to post COVID and we were approached by Andrew and Bille, the founders of Gilchesters Organics, to see if we were interested in becoming the new custodians of Gilchesters, an opportunity and responsibility we proudly accepted.
— March 2023, we relocated all of Gilchesters milling equipment to the farm and have been building on the two decades of milling excellence that is synonymous with Gilchesters Organics.
— We have worked with Friends of the Earth to try and stop the use of harmful insecticides. We are always looking to diversify our crops and 150-acres of our farm are dedicated to conservation. It’s just the start of what we want to do because we truly believe that sustainability and profitability are part of the same puzzle.
— The best chefs use the best ingredients, and it starts with the best oil. Oscar would drive into London and visit kitchens across the city, meeting chefs to talk about food and farming. Now they visit the farm to learn more about Duchess Oil. To find out where it comes from and who makes it.
— Chef Michael Harrison