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We believe farming can—and should—work in harmony with nature. And one of the quiet yet powerful ways we do this is through our wildflower margins.

Wildflower margins are strips of land, often along field edges, that we intentionally plant and maintain with native wildflowers. They may not be the headliners of the farm, but they’re doing essential work behind the scenes. Here’s why they’re such an integral part of what we do:

Creating a Wildlife Haven

Wildflower margins offer a vital habitat for bees, butterflies, birds, and other wildlife. At a time when pollinator populations are struggling globally, these little strips of land are lifelines—bursting with pollen, nectar, and safe havens.

Natural Farm Helpers

These areas attract beneficial insects such as ladybirds and beetles that help control pests, reducing the need for chemicals and enabling our fields to breathe a little easier. They also improve soil health and water quality by acting as natural filters.

Farming With Purpose

For us, wildflower margins reflect care and responsibility. They take time to grow, but their impact—on biodiversity, beauty, and balance—is far greater than their footprint.

Looking to the Future

More than field edges, these margins connect farming with conservation. They’re part of our promise to leave the land richer than we found it. We’ve watched rare butterflies take flight along these margins, heard skylarks’ song nearby, and even spotted rare orchids emerge amongst the carpet of flowers. It’s these small daily encounters with wildlife that remind us we’re doing something worthwhile.

Read more about our sustainability mission and the work we do here on the farm to promote biodiversity.

We were thrilled to welcome the team from Young’s Pubs to our farm in Northamptonshire to give them a first-hand look at how we grow and press our award-winning rapeseed oil. Development Chef, Holly and her team joined founder, Duncan and Commercial Manager, Rachel in our golden fields to explore what we call the ‘process of no process’.

From planting and harvesting our rapeseed to the simple yet careful steps of pressing, filtering, and bottling, we were delighted to share the Mellow Yellow life cycle with one of our most important customers. But more than just a visit, this was an opportunity to bring grower and chef together—to deepen the understanding of ingredients at their source and celebrate the best of British food.

We know that when chefs connect directly with the land and the people who grow the food, incredible things happen. We’ve experienced it many times with local chef James Peck, back in November when Executive Project Chef, Dang Pham from Lexington Catering came to visit, and again more recently when Executive Chef, Stuart Purdy from Bespoke Food Group joined us for a full farm tour. Similar sentiments were echoed by Michelin star chef and friend, Adam Gray in an interview with Mash + Mint about his life in food. Adam has been using Mellow Yellow for the past 20 years and is a great example of a chef who cares deeply about provenance and seasonality.

When a connection is made, the appreciation for quality, sustainability, and innovation in the kitchen only grows stronger, creating dishes that champion real flavour and provenance.

A huge thank you to Young’s Pubs for making the journey—here’s to more collaborations that bring field-to-fork storytelling to life.

This year marks 20 incredible years since Duncan pressed the first batch of seeds into our Mellow Yellow cold-pressed rapeseed oil. What started as a small business idea to diversify the family farm in Northamptonshire, has grown into a national success, with bottles aligning supermarket shelves and serving as the oil of choice in some of Britain’s top restaurants.

Whilst a huge amount has happened in 20 years, one thing has remained unchanged: our commitment to simplicity and excellence using a very simple process of production.

As a brand we’ve always remained steadfast that cold pressed rapeseed oil is very much our homegrown version of imported olive oil. And whilst we believe there is a place for every oil at the table, we are proud to offer an oil that is grown and produced sustainably, that’s carbon neutral, offers great health benefits and huge versatility in the kitchen.

The early days…

Back in 2005, Duncan Farrington and his mother produced the very first batch of Mellow Yellow. Armed with the first bottles of golden oil, Duncan loaded up his battered old Golf car and drove around local shops, securing eight customers—and a speeding ticket in Northampton for his enthusiasm!

One of those early customers, a local butcher, was hesitant at first. But after Duncan explained how Mellow Yellow creates the perfect sear on meat as well as gorgeous golden roast potatoes, he agreed to give it a go. Two weeks later, he called back—he needed more oil. That shop has been a loyal customer ever since.

Whilst Duncan was working on farming, production and sales, Eli was busy in the farmhouse kitchen testing out recipes and dressings using Mellow Yellow. That same kitchen remains the hub of the brand today; the place where new products emerge and delicious seasonal recipes are founded.

Phenomenal Growth, Same Pure Quality

Mellow Yellow has grown exponentially beyond those first few bottles. What started with one press in a grain store has expanded to 18 presses, a new warehouse, and a 14-person team. In fact, we can now bottle as much oil in a single day as we sold in our entire first year!

Along the way, we’ve won prestigious awards, secured national listings with Waitrose and Sainsbury’s, and even caught the attention of big chefs including Nigella Lawson and Michelin-star chefs, Michel Roux Junior and Adam Gray. A particularly poignant moment was when Sheila Dillion visited the farm to make a Radio 4 Food Programme on cold pressed rapeseed oil, which led to a doubling of sales overnight. Then Duncan received the good news that he was to receive an MBE in the 2025 King’s New Year’s Honours list for services to Agriculture and the Food & Drink industry.

It’s been a productive and rewarding 20 years of growth for Mellow Yellow, but despite all of this, our ‘process of no process’ remains at the heart of everything we do. We simply grow and press the LEAF marque seed, filter the oil and place it in bottles. And every one of those bottles undergoes over 30 tests, ensuring sustainability, quality, and that glorious subtle, nutty flavour Mellow Yellow is prized for.

Looking Ahead

Reflecting on 20 years, Duncan says: “We’ve grown beyond what I ever imagined, but one thing has never changed—our commitment to simplicity and excellence. The process of no process is still at the heart of everything we do and I’m forever grateful to the farmers we work with and my team that have worked so hard collectively to make Mellow Yellow the brand it is today.”

As we celebrate this milestone, we want to thank everyone who has supported us—from our loyal customers and brilliant suppliers to our incredible team. Mellow Yellow is ready for the next 20 years, continuing to bring pure, natural products to kitchens everywhere.

Here’s to another two decades of Mellow Yellow magic!

We’re thrilled to unveil a bold new addition to the Farrington’s family as part of our 20th anniversary celebrations — Mellow Yellow Blackberry Vinaigrette!

A true British classic, crafted with love, care, and the finest ingredients, this vinaigrette is the perfect match for any meal. At its heart lies our signature Mellow Yellow cold pressed rapeseed oil, with cyder vinegar, mustard, garlic, sea salt and blackberry, blended together to create a true flavour hit.

Eli and the team worked hard to formulate a dressing that brought something new and original to the market, whilst offering that versatility in the kitchen we know you all love. The result is a dressing that’s both bold and tangy, yet fruity and sharp. It’s wonderful drizzled on salads, but also brings magic to a marinade and depth to oven-roasted vegetables and protein. Alternatively, dive into it as a dip with charcuterie boards –  the bold fruitiness compliments the creamy sharpness of cheese perfectly…

We could talk about Blackberry Vinaigrette for hours, but the reality is it represents so much more than a simple product launch. For us, it marks 20 years of producing our Mellow Yellow oils and dressings, and is a real celebration of how far we’ve come. Duncan echoed these sentiments recently in an interview with Speciality Food which focused on his pioneering journey and passion for British produce. It was a wonderful opportunity for him to reflect on the Mellow Yellow journey so far and talk about the important work we do here on the farm. Interestingly, we now produce the same number of bottles per day that we made in our entire first year!

So, as we get our new Blackberry Vinaigrette onto the production line, we’ll be taking some time this year to reflect on what we’ve created in Mellow Yellow (and maybe pop a champagne cork or two!). Look out for Blackberry Vinaigrette online and on shelf soon. We’re very proud of our special edition bottle and hope you’ll enjoy it as much as we do.

Cheers!

We are thrilled to announce that our brilliant founder, Duncan Farrington, has been awarded an MBE for services to agriculture and the food and drink industry in the King’s New Year Honours List 2025.

The Cabinet Office praised Duncan as a “prominent voice in the promotion of regenerative farming techniques” and a “role model to other farmers across the UK”.  And as we look forward to celebrating 20 years of Mellow Yellow in 2025, this couldn’t have come at a better time!

There have been multiple milestones worth celebrating in our Mellow Yellow journey to date. From pioneering Britain’s first seed-to-bottle cold-pressed rapeseed oil in 2005, to becoming the world’s first culinary oil certified by the UN as carbon neutral in 2020, our journey has been filled with innovation and a commitment to sustainability. And as a LEAF marque producer and demonstration farm, we’re excited to see what we can achieve in 2025 as we work collaboratively towards a more sustainable food future.

To our amazing team, loyal chefs, customers and everyone who has been part of our journey – THANK YOU. Your belief in our mission and values has been instrumental in reaching this significant milestone.

Here’s to many more years of growth, sustainability, and positive impact on our planet.

We have just completed our 2024 carbon audit with One Carbon World and are delighted to announce that, for 6 years in a row, Farrington’s Mellow Yellow continues to be fully carbon neutral.

In 2019, we were classified as the World’s first food brand to be certified carbon and plastic neutral. A wonderful accolade for a small business like ours, and a huge pat on the back for all the work we’re doing on our LEAF Marque farm. But a label like that also carries a lot of responsibility with it, and farming (as any farmer will attest too) is not always an easy journey…

The evermore unreliable weather, pests (we’re looking at you pigeons and flea beetles!), diseases and crop nutrition all play a role in how crops progress. And as farmers we have to respond to that in the best possible way to ensure our land and nature thrives alongside our crops.

With the help of a highly proactive team and by working shoulder to shoulder with some brilliant minds in the industry, we’ve been able to reduce our relative carbon emissions by 30% over the last four years. We’ve done this in a variety of ways: putting solar panels on the roofs of our barns, fitting LED lights, experimenting with new ways of regenerative farming, lowering our farm diesel usage by 33% and using cover crops to reduce CO2 in the atmosphere.

Additionally, the use of organic forms of nitrogen has helped us dramatically reduce our use of synthetic nitrogen by 22%. We’ve tried several ideas in our soil over the years, with sewage sludge being a mainstay, providing a healthy cocktail of carbon, phosphate, nitrogen, sulphur, zinc and more to energise the soil and feed all those important microorganisms. Our latest trial with molasses is proving a real winner as it feeds bacteria in the soil, which in turn nourish the crops.

Doing the right thing for the land is woven into the fabric of Farrington Oils. Yes, we could do things quicker. Yes, we could do things in a more cost effective way. But that would mean compromises would be made – including the health of the soil.  Given the world’s soils actually hold more than three times the amount of carbon than is in the atmosphere, we simply don’t want to take that risk.

So, we’ll continue to navigate this challenging and enlightening road, work collectively with organisations like LEAF and One Carbon World to constantly improve what we do, whilst sourcing viable, long-term solutions that support us in staying true to our ethos of healthy soils = healthy oils.

Read more about our Sustainability Credentials

Today is World Soil Day: the 11th annual global campaign focused on the importance of healthy soil and to advocate for the sustainable management of soil resources.

The theme of this year’s campaign is caring for soils: measure, monitor, manage, which highlights the importance of research and data in understanding the soil characteristics that underpin decision-making on soil management for food security.

Sustainable soil management is a priority here on our farm. We firmly believe that ‘healthy soil = healthy oil’ and as such we place a huge emphasis on researching, testing and understanding our soil to ensure we are farming the land for long-term, sustainable outcomes.

Working with esteemed organisations like LEAF (Linking Environment and Farming) and One Carbon World we have been able to achieve total carbon neutrality as part of our wider commitment to sustainability. And a huge part of this has been working collaboratively to understand the soil in which we grow our crops.

We are a LEAF Marque accredited farm and a LEAF demonstration farm that sees farmers and industry come together to look at the soil and share best practices so we can constantly evolve our approach. It’s not a one size fits all – there are challenges and a lot of hard work! But through the sharing of key learnings and information, we can constantly tweak our approach and push for more sustainable food production models here in the UK.

Put simply, we think soil is amazing and we want to do everything in our power to help it thrive. We don’t plough to ensure our soil can store as much carbon as possible. We use cover crops to keep the soil covered, adding more organic matter when needed. And we use a wide rotation of crops, alternating between 4 different crops, in addition to cover crops year on year, so if one crop uses up a lot of one nutrient, we can plant a crop that adds that nutrient back into the soil the following year.

By keeping the soil fertile and healthy, we can ensure it stores more carbon to grow nutritious crops in our fields. Because nutritious crops = nutritious food. It’s simply about respecting the land and the process to ensure the best possible outcomes for people and planet.

Our team headed to the Weetabix Northamptonshire Food & Drink Awards last week—an annual event that celebrates local food and drink suppliers, growers, and producers in Northampton. It was wonderful to be in a room with other like-minded folks, all striving for the same thing: to ensure the food we grow and create in the county is not just delicious and high in quality but also sustainable, ethical, and beneficial to everyone along the production line.

The Farming Environment Award is sponsored by Weetabix and recognises protocol growers who have supplied Weetabix within the last two years. It looks at growers who have taken meaningful steps to reduce the environmental impact of wheat growing, whilst taking measurable actions to reduce carbon footprint, promote biodiversity and practice regenerative agriculture.

We are so proud of our farm’s sustainable credentials and our ongoing work to promote biodiversity, so when Farrington’s Farm was announced as the winner of the GOLD award, we were naturally delighted! Of course, it’s always wonderful to win an award, but when it recognises the work, time, effort, and collaborative journey our team has been on to nurture our land and help it thrive, it is even more special.

Here are some of the reasons that led to our award win:-

– We are committed to regenerative agriculture and environmental preservation. And we are always looking at ways in which we can nurture our soil to ensure all of our crops, from wheat to make Britain’s favourite breakfast cereal, to rapeseed which we press on site to make Mellow Yellow cold pressed rapeseed oil is the absolute best it can be.

– We are a LEAF Marque accredited producer and a LEAF demonstration farm. This means we have been independently verified under LEAF’s robust sustainability credentials.

– We stopped ploughing in 1998 and practice minimum and zero tillage to establish crops. Allowing worms and other little soil beasties to create a healthy soil full of life to help us grow our crops.

– To date, around 6,000 trees and over 8km of hedges have been planted, along with extensive wildlife habits created, improved, and maintained around the farm.

– Our farm was certified Carbon Neutral in 2020.

– A network of over 8km of well-maintained public rights of way invites people to enjoy the countryside.

Find out more about our approach to sustainability and our credentials.

As with most foods that you’ll find on the shelf, there are huge discrepancies in flavour, taste and texture, the majority of which come down to two things – quality of produce and production techniques.

Cultivation, ingredients, provenance, handling, packaging, storage – all of these factors play a HUGE role in how food looks, tastes and performs when we cook – not to mention the health benefits that it can bring to the table. Perfecting these processes form the foundation of everything we do here at Farrington’s Mellow Yellow, but it’s in our core method: the act of cold pressing our seeds, where the real conduit to quality and value lies.

A better way of doing things

In the same way that a cold pressed juice retains more vitamins, enzymes, minerals and antioxidants than it’s processed counterparts, cold pressed rapeseed oil offers very similar benefits. We never expose the seeds to heat, and we never add anything artificial. Our method simply allows us to extract every ounce of flavour from our seeds whilst maintaining nutritionally beneficial plant sterols, vitamins and healthy fats.

At Farrington’s Mellow Yellow our process is simple: we take the best quality seeds; mechanically squeeze them to release the oil and then filter through a large tea style strainer, before putting the fresh, pure oil in a bottle ready for you to enjoy. As part of this process, we carry out around 39 quality checks on every bottle of oil or salad dressing we make, ensuring only the very best is good enough. Simple pure Mellow Yellow pleasure!

Most culinary oils consumed globally are refined as opposed to being cold pressed. For olive oil this process includes using hexane solvent, phosphoric acid, caustic soda, water and temperatures reaching 250°C. For rapeseed oil the process includes hexane solvent and temperatures around 90°C. These industrial processes lose much of the quality, flavour and colour characteristics of the original oils. Refined olive oil is also referred to as pomace oil.

As the magic ingredient behind the healthy Mediterranean diet, olive oil is often perceived as the gold standard in oils. And it’s true – olive oil is great! But so are other oils too. And when it comes to health benefits, rapeseed oil supersedes olive oil in many ways, particularly when the oils are cold pressed.

At Farrington’s Mellow Yellow, we’re proud to produce a rapeseed oil with seeds originating from LEAF Marque grower farms and our own family farm here in Hargrave. We value traceability enormously and we are proud to be at the helm of our production line – sowing, growing and pressing the rapeseed oil into high quality, delicious bottles for you to enjoy at home.

Inflation; The cost of living; Global shocks; Food shortages; Extreme weather. The last couple of years have played host to an onslaught of major events, resulting in big price increases to the things we buy – particularly food.

We know the food service industry has been hugely impacted by these events. So, in this post we’re focusing on our Mellow Yellow values: the importance of ingredients, provenance, quality and fair pricing in the face of what appears to be huge changes for the British food industry. As producers of fine quality rapeseed oil, we understand that as chefs, business owners and fellow producers, you don’t want to compromise on values – especially when it comes to ingredients: the bread and butter of your business.

And we’re singing the praises of rapeseed oil – the gold nectar of our business – that brings a wealth of creative opportunities and quality culinary moments to your kitchen, without the same price hikes we’re witnessing across the olive oil industry.

The changing landscape of culinary oils

The Ukrainian conflict combined with the extreme heat and wildfires in the Mediterranean have led to massive inflationary pressures on culinary oils over the last two years, with prices doubling in many cases. Whilst the initial shocks of the Ukrainian conflict have somewhat subsided, the continued difficulties in olive oil producing regions due to extreme weather conditions and disease killing olive trees, is leading to a longer-term shortage of olive oil globally, with big price increases as a result.

These price hikes have inevitably imposed huge pressures on business margins, which is why, here at Farrington’s Mellow Yellow we have worked hard to keep price rises to an absolute minimum. It’s fair to say it’s not always been easy! Our electricity bill tripled at one point and the jerry cans we use seemed to be creeping up in cost with every new order. As a fair wage employer – we’ve also been conscious to ensure that our loyal team have fair pay rises. Despite these challenges, we’ve managed to pick our way through the hurdles and avoid reactionary panic price increases.

Excellent value for money

We like to think that our cold pressed Farrington’s Mellow Yellow Rapeseed Oil, Chilli Oil and range of dressings continue to offer excellent value for money, helping you maintain your margins at a time when other ingredients are escalating in price, with zero compromises on the quality of your food.

Looking at the graph below, it is clear to see how Mellow Yellow rapeseed oil compares to extra virgin olive oil (EVO) and pomace oil over the last two years, showing that you can continue enjoying the wonderful taste, versatility, health and sustainable values of Mellow Yellow, without a negative impact to your bottom line.

EVO has nearly doubled in price, while the inferior refined pomace oil has increased to the same price as Mellow Yellow. With Mellow Yellow cold pressed rapeseed oil, you have the opportunity to use a premium, sustainably produced British oil with similar provenance to EVO, whilst it’s mild subtle nutty flavour and high smoke point make it truly versatile in the kitchen; it is the oil of choice for much of your culinary requirements.

There’s no need to resort to a refined commodity pomace oil when Mellow Yellow tastes better, performs better and is better for your bottom line. A premium quality ingredient that works hard for you in your kitchen. That’s the Mellow Yellow promise. That’s the Mellow Yellow value.

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