We welcome many thousands of students from primary and nursery schools every year, plus a few from secondary education undertaking specific studies. Our site had much to offer those studying farming life, food production and animal diversity. There's particular appeal during spring and early summer when there are bottle-fed lambs, chicks hatching, and other new life close at hand. In autumn our demonstration crops, garden and orchard provide special opportunities to study the harvest and the production of food.
Our experienced demonstrators offer a range of discovery sessions that are tailored to the ability of the group and the course of study. Sessions last about 30 minutes and involve 15-20 children at one time. Schools typically arrive at about 10.30 and stay until 1 or 2pm, allowing all of the group to take part in a discovery session, explore the site under the guidance of their teacher, and eat a packed lunch during the course of their visit.
Schools can take part in ONE discovery session during their visit, which include:
Little Animals for Little People is an introduction to some of the smaller creatures on the farm, especially suited to nursery classes.
New Life is a more detailed look at farm animals and their young, suited to those in their first few years at primary school.
Meet the Animals studies the diversity of creatures on the farm and their distinguishing features, best suited to primary 5 - 7 classes
What's Hatching examines the development and growth of chicks and ducklings from fertile egg at mature bird.
Fleece to Fabric is a hands-on session with traditional spinning and carding tools demonstrating use of the wool produced on the farm. Suited for Pr 5 - 7
Practical Dairying involves children in the production of butter from milk using traditional methods. Suited to children in Pr 6 - 7.
Harvest Time sessions take place from September until November and provide the option of Field activities in which children help cut cereals and dig potatoes, or Mill activities in which cereal crops are processed into flour using traditional equipment and processes.
