There's something BUZZING at High Corn Mill!

Harry himself first became inspired by bees when he was working in Brisbane, Australia in 2017 and spent part of his time helping out on a bee farm. He returned with a passion to save local strains of endangered species, taking a bee-centred management approach which aims to protect the natural cycle of the honeybee, enabling a healthy colony to produce a small batch of raw, natural honey – straight from hive to jar. He now focuses on providing geographically isolated beehives to locations around the Wharfe and Nidderdale valleys, including the Duke and Duchess of Devonshire’s hives in the walled garden at Bolton Abbey.

Harry says: “Andrew approached me when he heard of the sustainable approach I take to beekeeping, which doesn’t go down the traditional route. I don’t use any treatments or chemicals and allow the bees to live freely and swarm in natural cycles. High Corn Mill’s bees will never be fed sugar syrup or bakers fondant and we wouldn’t dream of marking Queens or clipping their wings. It’s a less profitable way of managing bees, but far more conducive to re-establishing the strain around the area.

“We've created a small apiary by the side of the mill near the old waterwheel to house the bees – an endangered strain we can trace back in the valley for over 75 years,” he continues. “I like to think of the way we work as the ‘rewilding’ approach to bee keeping and it works perfectly with the ethos of High Corn Mill, which has become something of a wellbeing hub in the area. The aim is to spread the genetic strain of these rare bees across the area.

“The honey they produce will be unique as they will collect from a wide variety of local botanicals – everything from hawthorn and horse chestnut to raspberry, blackberry, dandelion, and cross-leaved heather,” he adds. “We anticipate that they will produce around 40kg of honey a year, half of which will remain in the hives to nourish the bees and the other half – a Skipton woodland honey – will go on sale at the mill, probably from next year. I’ll be supplying the mill with honey from my 35-hive apiary, so visitors to the mill will be able to get a taste of what’s to come.”