6 ISSUES FOR £6 Subscribe to Somerset Life today CLICK HERE

Somerset Life meets Richard Hollingbery, founder of Godminster Organic in Bruton

PUBLISHED: 12:21 26 January 2010 | UPDATED: 16:22 20 February 2013

Somerset Life meets Richard Hollingbery, founder of Godminster Organic in Bruton

Somerset Life meets Richard Hollingbery, founder of Godminster Organic in Bruton

Somerset Life delves into the life of Richard Hollingbery, founder and owner of Godminster Organic in Bruton

Somerset Life delves into the life of Richard Hollingbery, founder and owner of Godminster Organic in Bruton

What is your job, and what exactly does it entail?

As founder and owner of the business, I have many jobs! My key role is product development creating delicious cheeses from organic milk produced on our farm. Recently we have diversified into producing a range of chutneys and drinks to complement our famous vintage cheddar. I spend a lot of time experimenting in our development kitchen, dreaming up exciting new recipes.

How long have you been doing the job and did you have to be specially trained?

Godminster became certified organic in 1999, and not long after that we decided that cheddar cheese was the best use of our wonderful milk. I have a background in farming and a degree in agriculture and land management, as well as geology and geography.

What particular skills do you need to do your job?

I think passion and enthusiasm are absolutely essential. I am willing to take risks where necessary. You also need to be very imaginative to come up with new product ideas, which are attractive to customers and make the best use of our organic produce. I guess I am the chief ideas generator!

What does a typical day involve?

I am here, there and everywhere, so there is no typical day. At the moment I am busy sampling and reviewing our delicious produce, and developing ideas for new products from the roots, fruits and berries appearing all over the farm. I am also attending a lot of Christmas shows at this time of the year. I absolutely love meeting our customers and getting their feedback on our products.

What is your favourite aspect of your job?

As the owner of the business I enjoy seeing it progress and grow. I have a real passion for good quality food and I love to see people appreciating and enjoying it.

What is the most difficult aspect of your job?

With three children to consider, the work/life balance is always challenging. Godminster has grown quickly over the last few years, so making sure that growth is maintained and well managed is also very important to me.

What is your favourite time of year on the farm?

Autumn is the best time on the farm. It is then that we see our labours come to fruition. I love experimenting with all the produce at this time of the year to create new ideas and recipes. It is also the build-up to Christmas and our warehouse is very busy. That gives everyone who works here a real buzz long hours but very rewarding!

What are the particular jobs you will be tackling in December?

In terms of the farm, the cows are now in for the winter, so were busy keeping them cosy, warm, happy and well fed. In terms of customers, it is of course Christmas, so we are focussed on helping our customers stock up for the winter feast with chutneys, vintage cheddar and drinks.

What is your favourite way to eat cheddar? Do you ever get bored with it?

I love Welsh rarebit or cheese on toast, which is so comforting and warming at this time of the year. I also really enjoy traditional cheese and crackers at the end of a meal. I still find it very moreish!

What would you be doing if you had not founded Godminster Organic?

I love all things countryside so perhaps I would have hooked up with bodies such as the Environment Agency or English Nature.

What is your favourite cheese and why?

Godminster of course! We have a lovely new smoked cheddar which is well worth a try. Unlike some other versions, our smoked cheese is made from vintage cheddar which gives it a fuller flavour.

Are there any new trends in cheddar at the moment?

What we call inclusions are very popular that is incorporating herbs and other flavourings into the cheese to give it a new twist. Adding herbs and spices can give new life to classic flavours.

Most Read

Most Read

Latest from the Somerset Life