My Story

Probiotic Farming in THE orchards

I aspire to be a pioneer in biodynamic probiotic farming. Farming the land without a hint of chemicals or artificial fertilisers to create a natural, symbiotic balance within our organic apple orchards. This, in turn, encourages the all-important biodiversity to flourish. Ecology and sustainability are absolutely key to every step of our unique process…

My Story So Far

Willy’s is my third and most exciting brand launch yet. Tyrrells Crisps, Chase Vodka & Gin, Willy’s Wellness. I find nothing more satisfying than making something from scratch at source. The farmer in me is also the reason I take pleasure from making things myself. I love the whole process from growing to harvesting, pressing to fermenting, bottling and even designing the products myself. Pedigree and taste is everything to me. I want people to feel more connected to their food and appreciate that eating isn’t just a process, it’s a way of life. You will hear me talking a lot about my 300-year-old orchards at my farm and ‘The Mother’ in my live apple cider vinegar – she’s 100% live and in every bottle I produce. We keep The Mother and all her goodness protected from sunlight in our brown glass bottles.

Why Apple Cider Vinegar?

I have traded potatoes for most of my life but was fortunate to inherit 200 acres of untouched old organic orchards when I moved to The Mother Farm in 2005. It’s in a village called Little Miracle, a beautiful and fruitful place in Herefordshire.

I fell in love with the old trees. The sense of balance in the old orchards was incredible and I felt it was my duty to preserve it. The apples made the most incredible cider and having learnt the craft of fermenting alcohol, I soon realised that a new trend for fermented health foods was gathering momentum, and tried my hand at the next step of creating apple cider vinegar with the help of ‘The Mother’.


I love the fact that ACV is a tried and trusted drink that our ancestors have been fermenting for centuries. Since Roman times, the benefits of fermenting apples into cider and further, apple cider vinegar have been recognised. I’ve learnt that the best cider vinegar is made from wonky, ripe apples that come in all shades and shapes. In fact, the growing trend for natural ferments like Apple Cider Vinegar means I am able to rescue acres of old bitter-sweet orchards which have been disregarded as cider makers favour sweeter apples to fuel the rocketing demand for sweet, sugar enhanced ciders that are now in vogue. One fruit, one county, two completely opposing trends.   


People ask me if I’ve had my ACV tested and verified. YES in that I can vouch for the benefits myself, it’s changed my life. I take 25ml daily with fresh beetroot juice and I’ve lost 2 stone, I have lowered my cholesterol, increased my energy levels and I sleep better. I also believe the science of how a mildly acidic product like ACV can shrink swelling in the body, hence why people like Sir Ran Fiennes claim it helped relieve his arthritis symptoms. I invite you to share your stories with me of how ACV might have improved a part of your life. You might even end up in the Willy’s Annual which will record all my favourite stories and testimonials from across the year. Thanks for following.