In July we ran the first Harvest at Origin Workspace in Bristol, a meaningful milestone in the Harvestory journey. It’s already been quite the ride, and not without its challenges. This was the team’s first time growing outdoors using these particular structures and techniques, and it’s fair to say the process hasn’t been plain sailing. But after navigating those hurdles, we are proud that we have been able to grow something of real quality.

There are already so many fond memories, from the initial ‘Origin Day’ installation, to planting alongside members of the Origin community, and more recently replanting together. The support and spirit here truly reflect the values of this workspace: a purpose-driven community that fosters connection, growth, and impact.

To be part of this environment is a genuine privilege. The relationships formed already have contributed to meaningful personal and professional development. We hope this is just the first of many Harvests, enriching the community, nourishing wellbeing, and fuelling the work and lives of those who are part of it.

We celebrated the Harvest by cooking up Steak with chimichurri & sautéed Swiss chard. Let’s dive into the journey of the ingredients we used to cook this delish meal up for the Origin team.

Steak - Dora’s Dairy, Quarry Farm

Size: 69 acres
Type: Mixed Dairy and Beef (Herd: 80 Total - 60 Milking and 20 beef)
Location: Quarry Farm, Purton - Swindon

Dora’s Dairy is primarily a raw milk producer. During the pandemic, Jon began selling raw milk directly from the farm. Expecting its popularity to be down to freshness, sustainability, and being hyper-local, he surveyed his customers — and was surprised by the response.

The overwhelming reason buyers returned time and again was for the perceived health benefits. Customers reported improvements in a range of conditions including arthritis, eczema, asthma, and gut health.

Animal welfare is central to the farm’s ethos. The herd is managed with minimal stress, and care is taken to ensure high welfare at every stage. Quarry Farm stands for small-scale, mindful farming, from pasture to plate.

All beef is 100% grass-fed and raised to the highest animal welfare standards.

Vegetables - The Community Farm

Size: 8.3 acres farmed (15 acres in total)
Type: Community Farm (Horticulture)
Location: Chew Magna - outside Bath/Bristol

This Community Farm is a not-for-profit, social enterprise. Its mission is to get more people enjoying the benefits of a better food system so that local people and nature nourish each other and flourish together.

This community based project, is 100% organic, overlooking the Chew Valley Lake, it farms on premium agricultural land with a fantastic sandy loam soil. Being community focused this project welcomes over 2,000 people every year onto the land for events, courses and volunteering.

Sharing the food grown with the community and nature, they deliver to hundreds of households throughout the South-West.

Chard & Mint - Harvestory Farm

Size: 2 Farmstand
Type: Vertical Farm
Location: Berkeley Square - Bristol

Last but not least grown using our hydroponic technology system, this farm operates with 90% less water than traditional methods, demonstrating a more sustainable approach to food production.

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Wrap up

A great yield from Harvestory’s innovative vertical farm stands paired with local ingredients made for the most delicious main meal which went down a treat with the Origin team. Thanks to all their support and we look forward to continue working with them and look forward to another harvest very soon.

If you think your business would love to try one of our farm stands, let’s make it happen! Get in touch to learn more and bring fresh local produce closer to your team.