Rock Farm Slane

Rock Farm Slane

Environmental Award

BY PATRICK HANLON

Just over a decade ago, Carina and Alex Conyngham took a chance on an expanse of farmland known locally in Slane, Co. Meath as “The Rock”. Farmed for years by neighbours for barley and pasture, the Conynghams had visions of transforming the space. They wanted to create an intertwined organic farm and ecotourism business that would enable the local community, along with tourists from home and abroad, to engage in back-tonature experiences underpinned by sustainable and environmentally-conscious practices.

Their dream: guests connecting with the land, enjoying the great outdoors and understanding the workings of an organic farm, without compromising on modern creature comforts or the integrity of the landscape. After all, why do tourists visit Ireland? The beautiful and unique landscape, for one, but also the desire to experience the warmth and hospitality of the locals through the mediums of food and culture. Offering a unique opportunity to experience the food, landscape and culture of the Boyne Valley region, Rock Farm Slane could well provide a blueprint for others to replicate across the land: Ireland experienced by visitors via its farms, hosted by pioneers passionate about protecting the land and preserving it for future generations through environmental practices.

Since 2010, the 90-acre organic farm has been built on the principles of permaculture, and is home to a herd of Dexter cattle, Tamworth cross pigs, Bronze turkeys, free roaming hens and an ever-evolving vegetable offering, all overseen by farm manager Lucho Diez. On the ecotourism side, the Conynghams added luxury eco-glamping (yurts, bell tents and shepherds huts set in a beautiful woodland glade) in 2013, followed by a double occupancy Swallow’s Nest cabin and a six-bedroom anchor property Limehouse Ecolodge in 2015. Designed with the highest environmental construction standards, the Limehouse is built with their own barley straw and local clay for plaster, with a lime exterior. The building is stylistically sympathetic to its surrounds, a designated Natural Heritage Area and Special Area of Conservation, home to Irish hares, herons, cormorants and egrets. The Conynghams have just embarked on a conversion of 19 hectares of meadows, fen land and woodland to an extensively grazed wilding area with species-rich grassland, breeding wader and woodland habit.

THE ECO-GLAMPING, SET IN A BEAUTIFUL WOODLAND GLADE, IS SURROUNDED BY A DESIGNATED NATURAL HERITAGE AREA AND SPECIAL AREA OF CONSERVATION, HOME TO IRISH HARES, HERONS, CORMORANTS AND EGRETS.

In terms of closing the loops on water, waste and energy on-site, there’s a grey water management plan, natural sewage systems and extensive composting practices in place. Eco-friendly products are used throughout, as well as a commitment to “leave no trace”. Aspects of what Rock Farm Slane have applied are now rolling out in various ways to other parts of the estate, including Slane Castle and Slane Distillery. Being an active part of the community is also central to the Rock Farm Slane story, which is part of various mutually beneficial local working groups such as Boyne Valley Flavours and Slane Food Circle, as well as being members of Sustainable Travel Ireland and Organic Trust. Creating a space to facilitate a community hub, the Rock Farm Slane barn was transformed in mid-2020 to become a space for the now-popular farmer’s market. It is held weekly on Thursdays and works as an outlet for their own produce, as well as other local producers, and is also a part of the vibrant Neighbourfood network.

Rockfarmslane.ie

Pork chops with cannellini beans

Recipe by Tara Walker, with additions from Carina Conyngham.

Carina likes to use Rock Farm Slane organic pork, apples, rosemary, sage and garlic cloves to make this simple dish and she credits chef and cookery teacher Tara Walker from the East Coast Cookery School “for showing me how to cook pork chops.” Tara says that “good quality pork will render a fair amount of fat when seared and this will mix with the deglazed wine to create an emulsion, which then will be flavoured with the herbs and mashed garlic.”

2 organic Rock Farm Slane pork chops, on the bone if possible

Sea salt and freshly ground black pepper

Newgrange rapeseed oil

1 x 400g tin of cannellini beans or butter beans

100ml white wine

2 sprigs fresh rosemary, chopped A bunch of fresh sage, chopped

1-2 garlic cloves, peeled but left whole

1 lemon, halved

2 apples, preferably Bramley or cooking apples, peeled, cored and sliced

A sprinkling of brown sugar

Preheat the oven to 180˚C.

Season meat on both sides and brush with oil. Rinse beans in a sieve or colander.

Heat a heavy bottomed, ovenproof frying pan until very hot. Brown meat on all sides and remove to a warmed plate. Add wine to deglaze the pan, then add the rosemary, sage and garlic. Tip beans into the pan and return the pork with any juices.

Squeeze lemon juice over the meat and leave the halves in the pan.

Place pan in the oven and cook for 3 minutes, then turn the chops over, spoon the juices over the other side of the meat and return to the oven for a further 2 minutes.

Remove from oven and let meat rest for at least 10 minutes. Before serving, mash the garlic with a fork in the pan to help it mix through the remaining juices.

Meanwhile, heat a little oil in a frying pan over a medium heat. Add apple slices, sprinkle with a little brown sugar, and fry until beginning to brown.

Plate the beans with pork chops on top, cooked sliced apples on the side and the juices spooned over the meat. Serve with a locally sourced mixed salad or mixed orientals, all available at the Rock Farm Slane weekly farmer’s market.