From Land to Guest Experience
Integrated Farm-to-Hospitality Consultancy
Together, we support landowners, farmers, and hospitality entrepreneurs to create regenerative, economically viable, and beautifully designed farm-to-table experiences — integrating ecological land systems with operational and guest-facing excellence.
We are a husband-and-wife team united by a shared conviction:
That land, food, and hospitality can be powerful forces for renewal — restoring ecosystems, strengthening community, and creating places that truly feel alive.
Our work sits at the meeting point of regenerative agriculture and hospitality. Together, we shape land-based projects where soil, food production, spatial design, and human experience are woven into one coherent whole — each element strengthening and sustaining the others.
When designed as one living system, farm and hospitality become mutually regenerative: economically resilient, ecologically grounded, and deeply human.
Who we are
Marta Gibson
Hospitality Consultant Marta’s work exists at the intersection of hospitality, food and land, creating spaces that reconnect people with where their food comes from and the communities around it.
Over more than twenty years, her career has spanned restaurant and hotel openings across the UK and northern Europe. She has worked in Michelin-starred restaurants such as Restaurant Grön and Nolla in Helsinki—the first zero-waste restaurant in the Nordics—experiences that deepened her understanding of food, service, and sustainable practice.
From helping open and establish the boutique hotel Lundies House in the Scottish Highlands to co-founding the London restaurant Broken Eggs, building a concept from the ground up, Marta has always centred her work on creating meaningful guest experiences that feel thoughtful, personal, and rooted in place.
Today, she collaborates with farms and rural ventures—including Higher Farm and Farmacy Farm—to develop hospitality projects that grow naturally from the land. Her work spans cafés, restaurants, accommodation, shops, and seasonal events. Through hospitality consulting, creative direction, and interior design, she shapes environments where food, landscape, and community come together, creating experiences that feel thoughtful, grounded, and deeply connected to place.
Agroecologist Jehan-Basil Gibson
Jehan-Basil came to land not through agriculture but through a deepening conviction that how we work with the natural world is inseparable from how we live in it. That conviction found its direction in permaculture, its depth in years of immersive practice across France, Spain, and Portugal, and its formal grounding in an MSc in Regenerative Food, Farming and Enterprise at Schumacher College.
Over the past decade he has led the design and transition of farms and estates across the UK and Europe — working at every scale and stage, from initial site reading and whole-system design through to full implementation, soil restoration, water systems, and long-term stewardship. He has been embedded in some of the most ambitious and complex land projects in the UK, bringing the same presence and commitment to a single advisory visit as to a multi-year transformation.
His approach draws on agroecological science, permaculture design methodology, and a deep practical understanding of what it actually takes to bring a landscape back to life — ecologically, productively, and economically. He sees potential where others see difficulty, and designs systems that hold soil health, food production, biodiversity, water, and human life in coherent relationship.
As a Soil Association Ambassador he contributes to the wider conversation about regenerative land use — through education, public speaking, and the belief that the change needed is cultural as much as it is practical.
Jehan-Basil brings to this collaboration the land — its design, its health, its productivity, and its long-term capacity to sustain everything built upon it.
Our Process
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Read & Envision
Before anything is designed, everything is understood. We begin with the land — its soils, water, ecology, and potential — and with the people who will bring it to life. We look at the vision, the commercial context, the guest experience you want to create, and what the land can genuinely support. This stage aligns ecological ambition with hospitality possibility before a single decision is made.
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Design & Integrate
The farm and the hospitality are designed together, not in sequence. Land systems, food production, spatial experience, interior design, operational strategy, and guest journey are developed as a single coherent whole. Each element is shaped by the others — the kitchen informed by what the land can grow, the guest experience informed by the rhythm of the seasons, the spatial design informed by the ecology surrounding it.
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Deliver & Launch
Vision becomes reality through careful sequencing and on-the-ground commitment. We coordinate the full arc of delivery — from farm establishment and infrastructure through to hospitality launch, team training, and opening. Timelines are aligned so the land and the hospitality arrive together, not separately. The result is a place that feels complete from the first day a guest walks through the door.
Our Services
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For estates, farms, and investors seeking to develop coherent farm-to-table destinations.
We help define:
The overarching vision and positioning
The relationship between land, food, and guest experience
Revenue stacking across accommodation, dining, retail, education, and events
Development phasing and infrastructure strategy
Financial and operational feasibility
This stage ensures ambition is grounded in both ecological capacity and commercial realism.
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We design the productive backbone that supports hospitality.
This may include:
Agroecological farm planning
Market garden systems aligned with kitchen demand
Agroforestry and perennial crop integration
Livestock systems where appropriate
Soil restoration and fertility strategies
Water management and irrigation design
Seasonal production planning integrated with menus
The aim is to create reliable, resilient food systems capable of genuinely supplying hospitality — not symbolically, but substantively.
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A regenerative setting must be matched by operational excellence.
We support:
Hospitality concept refinement
Service philosophy and guest journey design
Kitchen and front-of-house flow planning
Team structure and leadership frameworks
Financial modelling and viability assessment
Integration between farm output and menu design
This ensures the experience feels seamless, not forced — and commercially sustainable.
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Spaces must embody the values of the land.
We design restaurants, cafés, accommodation, kitchens, retreat spaces, and event venues that:
Translate ecological principles into material and spatial language
Optimise flow for guests and staff
Integrate natural materials and local context
Create atmosphere rooted in authenticity rather than trend
Support operational efficiency
The result is alignment between what guests see, taste, feel — and what the land is actually doing.
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We guide projects from vision into delivery.
This may include:
Coordinating timelines between farm establishment and hospitality launch
Sequencing infrastructure and growing systems
Advising on contractor and supplier selection
Supporting early-stage team recruitment and training
Aligning crop maturity with opening schedules
The objective is coherence — avoiding the disconnect that often arises when land and hospitality evolve separately.
What Defines Our Collaboration
Integration — not just in function, but in philosophy. Farm and hospitality shaped as one from the beginning — so the land informs the experience, the experience honours the land.
At the Heart of Our Work
We are here to create places of belonging.
Landscapes and spaces that nourish:
The soil
The table
The people gathered around it
