The Rise of British-Grown Walnuts

There was a time when British-grown walnuts sounded unlikely. Commercial walnut farming was associated with warmer climates across Europe, not the rolling fields of Somerset.

But this January, The Telegraph highlighted a growing shift in British agriculture, one where changing climates, regenerative farming and long-term thinking are reshaping what can be grown successfully here in the UK.

We’re proud that Sharpham Park was featured as part of that story.

A Long-Term Bet on British Walnuts

Back in 2005, Roger Saul planted 300 walnut trees at Sharpham Park. At the time, commercial walnut production in Britain was rare, with few growers willing to commit to a crop that can take over a decade to mature properly.

Walnuts demand patience.

Unlike annual crops, walnut trees are planted for future generations. Roger waited 15 years for a proper harvest, trusting that Somerset’s climate, combined with careful organic management, could support a thriving British walnut crop.

Today, Sharpham Park produces around 1.5 tonnes of organic walnuts each year, with significantly larger harvests expected as the orchard matures.

As The Telegraph noted, warmer and drier summers are beginning to make crops like walnuts increasingly viable in parts of Britain. But alongside these opportunities come new challenges too, particularly around water management and long-term resilience.

This year, we are continuing investment into rainwater harvesting systems across the estate to help support the orchards during hotter summers.

You can read the full Telegraph feature here: by Sue Quinn
Eight surprising foods England now produces

Why British Walnuts Matter

Most walnuts sold in the UK are imported, often travelling thousands of miles before reaching supermarket shelves.

Fresh walnuts are entirely different.

British-grown walnuts can be harvested, dried and sold far more quickly, helping preserve their creamy texture, delicate flavour and natural oils. They also support shorter supply chains, lower food miles and greater connection between consumers and seasonal British agriculture.

At Sharpham Park, the walnuts are grown organically as part of a wider regenerative approach across the estate. That includes improving soil health, encouraging biodiversity and working towards a more circular farming system where nothing from the tree is wasted.

Branches are chipped into mulch for moisture retention and weed suppression. Husks are composted and explored for natural dye uses. Shells are being investigated for future applications across food, cosmetics and materials.

The Future of British Farming

The Telegraph article explored how British agriculture is evolving, from olive groves in Lincolnshire to citrus fruits on the Isle of Wight and quinoa grown in Shropshire.

It’s a fascinating reflection of how farming in Britain is changing.

At Sharpham Park, we believe the future of farming will rely on adaptability, resilience and a deeper connection between food, climate and landscape. British walnuts are one small part of that story.

We’re incredibly proud to see the work recognised nationally and grateful to everyone supporting British-grown, seasonal and regenerative food production.

You can read the full Telegraph feature here: by Sue Quinn
Eight surprising foods England now produces