Farmacy brings the UK’s 1st Qualification in Regenerative and Sustainable Hospitality to London
Farmacy is proud to host the UK’s first qualification in Regenerative and Sustainable Hospitality in the London area, in partnership with the Apricot Centre and The Bull Inn Totnes, taking place during the autumn of 2026 (September – November).
This Level 3 award seeks to help shape the
next generation of hospitality leaders, providing them with the skills and knowledge they need to implement regenerative practices throughout their operations and do business in a way that is environmentally restorative and socially just. Both ‘sustainable’ and ‘regenerative’ are relevant terms: while sustainability is about doing no harm, the concept of regenerative hospitality goes further — recognising that businesses can be agents of renewal that leave places, people and the planet better off.
In each module, learners will deep-dive into
specific topics, from understanding food and farming systems in the UK to the practicalities of building and managing an ethical supply chain. Half of the sessions will take place at Farmacy Farm in Forest Row, one hour from London, where learners will have the opportunity to engage directly with the agroecosystems from which their enterprises are sourced.
This programme is offered via Farmacy Green Foundation, a charity dedicated to equipping the next generation with knowledge for deep restoration. Bursaries are available to support attendance by a representative cross-section of the hospitality industry.
Applications are now open for the September 2026 cohort and will close on 24th July.
A FIRST FOR LONDON
This qualification is based on the programme first offered by The Bull Inn and Apricot Centre in 2025. Developed by the senior leadership of the award-winning hospitality operation at The Bull — Sam Walton, General Manager, and Phillipa Hughes, Director — the programme attracted outsized attention in its first iterations. Farmacy has now adapted the lesson plans to address London’s unique urban context.
Lecturers include:
- Ben Mackinnon — E5 Bakehouse
- Peter Brown — Tablehurst Farm
- Alex Keys — FTJ Spa (Farmer Tom Jones)
- Harry Dyer and Sam Best — Shrub
- Guy Singh-Watson — Baddaford Collective, Riverford
- Geetie Singh-Watson — The Bull Inn Totnes, Baddaford Collective
- Phillipa Hughes —The Bull Inn Totnes, Baddaford Collective
- Juliet Kinsman — Bouteco
- Nick Mole — Pesticide Action Network
- George Massoud — Material Cultures
- Michael Kennard — Compost Club
- Ruth Osborne — Borde Hill
PRACTICAL LEARNING
Recognising the outsized power that the hospitality sector has to shape our tastes, appetites and landscapes — for better or for worse — we consider it essential to help ensure that the people who are stepping in to run F&B businesses in years to come are equipped and eager to do so in responsible, regenerative ways.
Through this qualification, future hospitality
leaders integrate concepts including:
- Triple bottom line accounting
- Planetary boundaries and doughnut economics
- Principles of agroecology
- Urban market gardens and industrial supply chains
- Carbon accounting
- Humanising team dynamics
- Sustainable animal husbandry
- How to green your bar
- How to build stronger communities
- Storytelling and greenwashing
- Wise technology
- Regenerative business planning
DATES
The first iteration of this qualification in Regenerative and Sustainable Hospitality in London is taking place during the autumn of 2026 from September to November.
Half of the sessions take place at Farmacy Farm in Forest Row, one hour from London, allowing learners to engage deeply with agroecosystems. Between farm-based study sessions, overnight accommodations are provided at Emerson College in Forest Row.
London sessions are held on Mondays. Farm sessions are held across Mondays and Tuesdays.
Week 1: 21–22 September — Farmacy Farm
Week 2: 28 September — London
Week 3: 5-6 October — Farmacy Farm
Week 4: 12 October — London
Week 5: 19 October — London
Week 6: 26 October — London
Week 7: 2 November — London
Week 8: 9–10 November — Farmacy Farm
COSTS AND APPLICATIONS
The cost of the qualification is £2500 which includes a biodynamic lunch during Farmacy Farm days, all course materials and a copy of the Manifesto on the Future of Food, authored by Aurora Solá.
Private accommodation and meals at Emerson College in Forest Row will be available for an additional £225 (covering all overnight farm dates).
Through Farmacy Green Foundation, a limited number of full and partial bursaries are available to support attendance by a representative cross-section of the hospitality industry.
Applications are now open for the September 2026 cohort and will close on 24th July.
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