Meet Our Team: Meg Willcox, Farm Apprentice

September 2025

Many of you know Tablehurst Farm for our livestock, vegetable garden, farm shop, cafe, pie kitchen and care home. But how much do you know about the people who are at the heart of our operation? 

In this edition of our “Meet Our Team” series, we are introducing you to our Farm Apprentice, Meg Willcox. Here we will chat to Meg about why she decided to become a biodynamic farmer and what she has learnt in the past two years of apprenticeship at Tablehurst Farm.

Hi Meg. What brought you to Tablehurst Farm? 

I finished my degree in Animal Science and was searching for farming opportunities where they do things differently to industrial farming. I travelled the world and ended up getting some experience at Camp Hill in California, where they did biodynamic gardening. When I got back to the UK, I was keen to continue on that path, so I looked on the Biodynamic Association website for jobs or work experience. I found a traineeship in Gower, Wales, which turned out to be amazing. In a way that was a stepping stone towards Tablehurst Farm, which opened my eyes to regenerative farming in the UK.

Can you tell us a little bit about the biodynamic apprenticeship you are on? 

I am on the Biodynamic Agricultural College's (BDAC) Work-Based Training programme. This is a two-year, level 3 diploma which must be accompanied by a full-time job at one of the farms designated by the BDAC. Additionally, three weeks a year I visit other organic or biodynamic farms, do theoretical work and attend lectures given by various experts from the organic and biodynamic community. One of my modules, for example, is ‘Sustainable Resources’ where I have to carry out quantitative analysis, read critical papers and write essays. We are required to give presentations on subjects such as nutrition and food, the farm organism and other biodynamic farming topics.

What does a work week look like for you? 

So a working week for me begins on a Sunday, which is one of my favourite days anyway. The other farmers don't work Sundays so I get to do a little bit of everything from animal checks - the beef, sheep, turkeys, pigs - to the feeding. I usually milk in the mornings, starting between 5 and 6am. Afterwards it depends what needs doing. I tend to make yogurt on Mondays. Tuesdays are chicken days, which I also enjoy. On Wednesdays I often weigh the chickens after they've been processed, and deliver them to our onsite butchery or to the Plaw Hatch farm shop.

Throughout the week, I work with our Care Home residents, who have additional support needs. This is one of my favourite things about my job. I've worked with people with additional needs in the past, but never in such a focused setting. I've learnt so much from it, about myself, about caring for other and also how there's more than one way to contribute to society. I think this is a lesson we can all learn, even just to have a bit of compassion for people within our circle and for ourselves. To be honest, the Care Home residents support me as much as I support them.

What is it like living at Tablehurst Farm? 

The farm provides me with accommodation so I've got a little home here. For the first year and a half I was on my own, which was my first time living alone. Now there is another apprentice and it's also nice to have company. It's relatively quiet but I know I am able to call on other people who live on the farm if I'm ever in trouble, so it's very much a safe zone. East Sussex is gorgeous and very close to London, so there are great transport connections. And because the farm is open to visitors I don't feel isolated, which is a good thing.

To sum it up the farm is like a mini society where you've got an abundance of food and an inspiring nexus of people who are very practical. And when they have a common goal in mind, they can really produce amazing feats of excellence.

What's your favourite part of the job? 

As well as enjoying the core parts of my job as a Farm Apprentice, I like working with and hanging out with our Care Home residents. I've also had opportunities to cook for the farm and get involved with the cafe. This is great for me not just for the food, but for the conversation and community. And the staff lunch is really nice!