Wednesday, 28 April 2010

Come rain or shine why not search the Jurassic coastline of Charmouth for fossils.

Charmouth Heritage Coast centre was set up in 1985 to encourage the safe and sustainable collection of fossils from the local beaches.
This part of Dorset is rich in fossils that are washed out of the cliffs and left in the gravel and sand to be found by the many fossil hunters who come to Charmouth in the hope of finding something unique.

Throughout the year the Centre runs guided fossil hunting expeditions, rockpooling walks, plus countryside and marine discovery activities along the local coastline. Accompanied by an experienced guide this is an ideal way for the inexperienced to gain an insight into this remarkable part of the coastline.

Within the Centre you'll find interactive computers, hands on displays and lots of information on fossils, fossil hunting and the local coastal and marine wildlife. There is even a video microscope that you can use to examine your finds. You will always find a helpful warden or volunteer who can identify your finds for you!

Full details of the opening times and special events can be found on the website

Wednesday, 21 April 2010

The Shrine of St Wite.


The Shrine of St Wite (Whitchurch Canonicorum)

Dating from the early 13th Century, this unique shrine in the church is said to have healing powers and is a place of pilgrimage for many. Wonderful to say that after 1000 years St Wite is still exercising her ancient role as helper of the sick. The only other intact pre-reformation shrine is in Westminster Abbey.

Saturday, 17 April 2010

Just found this advert on a holiday website GREAT NAME FOR THE NEW CHEESE

Dorset holidaymakers could try unique cheese
Holidays in Dorset offer visitors a unique chance to taste some quality produce from local farms.
And you might want to try a new product from Ford Farms near Weymouth in Dorset, which farmer Mike Pullin has created.
Named Premier Moo, the new cheddar comes from cows that have only been fed on the spring’s first cut of grass, the Metro reveals.
The cheese that is currently being tasted is from milk taken in the first two weeks of spring 2009.
It was then churned and left to mature 12 months and has now resulted in a very tasty product, according to the publication.
Mr Pullin explained: "It is to do with the fact the grass is higher in protein and has higher levels of constituents such as carotene."
This carotene causes the cheese to be a darker yellow colour than most, it was noted.

Glorious sunshine in West Dorset

Cardsmill farm holidays - no smog or volcanic ash !!

We have lovely sunshine and the lambs are skipping around in the fields.

Why not come and have a break with us, for bed and breakfast or hire a self- catering farmhouse or cottage.

Check out our website