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Our goal is to connect good people with good food. We advertise sustainable food jobs and training opportunities to help jobseekers and employers find each other.

Roots to Work is a project of Sustain: the alliance for better food and farming.

Market Gardener

Haymans Farm
Shillinglee, West Sussex

Posted: 23 Sep 2024

Deadline: 25 Oct 2024

Compensation: £24,000 per annum

Paid Full-time Part-time Flexible hours Fixed term / contract

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Job description

Market Gardener

Haymans Farm is a beautiful organic farm situated on the edge of the South Downs National Park in West Sussex. It is a pasture farm with a small herd of beef cattle and an evolving market garden.

We are looking for a grower (or apprentice grower), or ideally a couple willing to job share, to help develop the  market garden with a view to maximising the potential of the land and creating community around the food that is grown.

Applicants need to be familiar with organic practices and have an openness to biodynamic methodology. They will need to be happy to work on their own initiative as well as collaboratively as part of a growing farm team.

The work will include all aspects of growing from seeding, planting, weeding, harvesting, seed saving, packing, maintenance, and some paperwork. Assistance with yearly planning, record keeping and sales will also be required. A clean driver’s licence and own vehicle are essential as there is no public transport to local towns. Wider farm skills or livestock experience welcomed.

Working days will be Monday to Friday from 8.30am to 4.30pm with summertime weekend rotas for Saturday markets (covered by days in lieu). Accommodation available.

Salary £24,000. Start date 1 March 2025.

Study/work - full-time or part time working combinations would be considered.

Application information

To apply, please contact flora@haymansfarm.co.uk

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About Haymans Farm

We are a small farm in West Sussex in the process of conversion to organic and ultimately biodynamic methods. We are looking to develop the farm using regenerative practices and further our public engagement through the means of small workshops on or related to food and wellbeing.

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