Fellows Farm are delighted to welcome their friend Hui Hui Ng, an experienced Vipassana meditation practitioner and Hatha Yoga teacher to collaborate with us (Ben Mackinnon and Femke Lemmens) on a baking, weaving and mindfulness retreat.
This is a chance to get away from it all for a relaxing, insightful and energising weekend in the countryside. As a small group of 12, we will be baking sourdough bread and pizzas in our wood fired oven, weaving willow baskets with willow grown right here on the farm, eating delicious food grown in our organic market garden, doing yoga and meditating with Hui, developing practices which you can continue beyond the weekend.
During the weekend, we'll use mindfulness exercises to connect and ground ourselves with each experience. A morning mindful yoga and meditation is offered to start the day, and an evening meditation to close.
Logistics
Accommodation | Camping included and available in our wildflower meadow. Bring your own tent, or hire a Bell Tent from Norfolk Bell Tent.
Food | All food and drink included (this will be an alcohol free weekend).
Price | As this is the first time we have run this, we’re keeping prices as low as possible and would welcome your feedback to help inform future events like this. Tickets are limited and available for £100 per person.
More information | Once you’ve booked your place, we’ll be in touch nearer the time to give you some more information about what to bring and what to expect.
Hosts
Fellows Farm | The weekend is hosted at Fellows Farm, which is a part of e5 Bakehouse, a pioneering ecological bakery who specialise in slow fermentation sourdough breads using UK stoneground flour.
Hui is a Hatha Yoga teacher of around 18 years, and has been meditating for around 20 years.
She mostly practises and teaches Vipassana meditation in the Mahasi style, and continues to spend 3-4 months a year on intensive meditation retreat with her teachers in Nepal and the UK.
She teaches Hatha Yoga as meditative movement which can be a vehicle for insight. Emphasises is given to a reflective process that encourages deeper connection with ourselves and the world. We learn to engage in a wholesome and healthy way.
Since starting e5 bakehouse, Ben has been interested in the impact that growing wheat has upon the natural world. Having studied Ecology and Advanced Environmental Studies at Aberdeen University and UEL, he began researching heritage cereals (those that pre-date the agricultural revolution and are more adapted to growing in low inout farming methods). Through e5 bakehouse, the adoption of using these types of grain in breads has become standard practice. At Fellows, Ben & Femke’s home, they have grown these cereals in collaboration with local farmers and started a market garden to supply e5’s bakeries/cafes, local restaurants and individuals.
Femke started weaving willow baskets after a woven backpack course with Annemarie o’Sullivan in Sussex, and has since started planting willow cuttings into the very wet soil on the farm.
Baskets to transport agricultural produce have always been a fascination for Femke, who completed a Masters degree in Product design. She observed the use of a type of very large conical back carrying basket for traditional grape harvesting at her first workplace in Valtellina, Italy. Now woven backpacks and smaller picking baskets to carry across the body, often using hand made fabric for the straps, have become her main focus.
Femke has a small Saori loom at the farm, which guests will be invited to use over the weekend to create a collaborative piece that, by the end of the weekend will weave together all the guests journeys on the Farm.
If you would like any more information, or to speak to us before you book, we’d love to hear from you!