As I apporach the Buzzard Valley farm, it feels as though somewhere along the country lane I had been transported to Northern France.
Surrounded by fields and cut off from the busy main road, the location for the farm is very idyllic. As I step out of the car, the heat instantly hits me and the illusion of being in France is furthered. In front of me lies the valley, which is laden with vines, stretching out beyond the heat-hazed horizon.
Behind me is the Buzzard Valley shop, on top of which is its restaurant, and next door is the winery.
The shop offers shade from the heat, and its shelves are lined with home-grown products. A friendly “hello” reminds me that I am not in France at all, but Tamworth, in the heart of the Midlands.
As myself and co-owner of the business, Leon Jones, walk out into the sun, I am instantly regretting wearing a shirt, and wish I’d worn something more suitable for a heatwave. Leon has the right idea, opting for shorts, a t-shirt, and a hat.
But it’s clear that he’s passionate about his work here at Buzzard Valley, no matter what the weather. Our first stop is the vineyard, which as we approached from behind a hedge, took my breath away.
“We have about eight-and-a-half thousand vines here,” explains Leon, “growing four types of whites, and three reds over 6.6 acres. The red varieties we have are Pinot Noir, Rondo, and Regent. Our whites are Madeline Angevine, Richtenstiener, Seyval Blanc and Phoenix.”
It truly is a beautiful sight to look at, and due to the peaceful surroundings, it is easy to forget that we are situated between the towns of Tamworth and Sutton Coldfield and the city of Lichfield. But despite the beauty of the vineyard, it has not come without hard work.
“We first planted the vines in 2001, and it wasn’t until four years later that we got our first crop,” says Leon. “In between then, the farm next to us sprayed something on their field which blew over and destroyed all the vines. It was a crippling time but we picked it up again.”
This October the digital team also took a trip the vineyard, the video below details the procress of wine making:
As we move on, our conversation shifts to the Buzzard Valley restaurant, which is another element to the business. Opened in 2007, the modern tea room, bar, and restaurant offer visitors the chance to enjoy a relaxed atmosphere and perfect views of the surrounding countryside.
“The food we provide is phenomenal even if I do say so myself! We always like to use local ingredients — that’s what we’re all about — and we try to give people the option for something different, too. We do various theme nights, such as surf ‘n’ turf, fish nights, and steak nights. We are very unique compared to other establishments.
“We also have manmade lakes here, which are open to people wanting to fish. It’s another side to the business that is growing, and attracting people to Buzzard Valley and what we do here.”
With so much going on at Buzzard Valley, I ask Leon why it was so important to have different aspects to the business.
“In Maggie Thatcher’s day, she told the rural communities to ‘diversify or die’, and so we diversified. Every part of the business is as important as the other, and when people visit they discover something new in addition to what they came for.”
As we make our way back towards the main building, Leon takes me into the winery, where bottles line the walls ready to be filled with the fruit of Leon’s labour. The room has a sterile, modern feel to it with equipment that wouldn’t be out of place in a science lab.
“It’s vital that all the equipment is kept absolutely pristine,” says Leon. “The equipment in here is cleaner than in an operating theatre. We can’t risk damaging the quality of our wine, which is completely organic, unlike many foreign wines which contain a lot of chemicals.”
The organic ingredients in Buzzard Valley wine gives it a fresh and unique flavour, but as Leon explains to me, it is hard to gain new consumers simply by word of mouth. English wine is growing in popularity, but it is a product that has to be experienced to fully appreciate the quality that comes from organic, British-grown vines. And it’s true. The wine produced at Buzzard Valley, if it was to represent English wine as a whole, is a contender to any wine from any country.
“We go to farmers’ markets regularly, and we sometimes get people turning their noses up at our wine before they’ve tried it, as soon as we tell them it’s English. But those who do try it, often for the first time, are pleasantly surprised.”
All this talk of wine was begins to make me thirsty. I’ve taken the journey to see how English wine is created, and I’ve heard from Leon just how good the wine is, so it only seems fitting to end my visit to Buzzard Valley by experiencing the final product for myself. Each wine produced here has a unique flavour, and so all tastes are catered for. Different varieties are available at different times of the year.
The next video features a further interview with Leon Jackson and a look at the site's shop and bistro café.
Pay a visit to Buzzard Valley, and you are sure to discover something new in addition to what you went for. If wine is your thing, book a vineyard tour, which includes tasting and a meal. Or, if you enjoy fishing, spend the day at one of the six lakes. If you don’t have as much time on your hands, just pop into the shop where a multitude of organic and home-made products can be found.
Buzzard Valley truly is a hidden gem of Staffordshire, and one that should be experienced and appreciated by all. The staff have been striving to produce high quality, local products and it is something they have certainly succeeded in doing.
Buzzard Valley wines, Bistro, Vineyard and Fishery is open all year round.
To book a vineyard tour, or for more information on what Buzzard Valley has to offer, phone 0121 308 1951.
Videos by Yasamin Saeidi and Andrew Watt.
