Summer Skin

The indulgent Flora No.1 Kentish Cobnut Scrub leaves the skin softened, cleansed, invigorated and ready for summer. Lavender oil acts to prevent blemishes. To nourish the skin and keep it supple, oils of coconut, sweet almond and palmarosa are added, while ylang-ylang balances sebums and stimulates new cell growth. Ground shell from the Mitchells’ cobnut `plats’ gently exfoliates and sugar which is crammed with glycolic acid moisturises the skin and protects it from toxins. Finally, honey from the estate leaves the surface firm and plumped.

Exquisitely scented with the original Flora No.1 natural fragrance, featuring oils of rose, ylang-ylang, violet and lavender from the Mitchell estate.

Busy Bees

April is a busy time for the bees on the Mitchell and Peach estate. The colony grows and the worker bees leave the hive to forage for the queen.

Celebrating Women at Foxbury Farm

The Women’s Land Army

Foxbury has been farmed by five generations of the Mitchell family and much has changed during that time, but never more so than during the Second World War. A shortage of labour led to the Women’s Land Army being called upon to work at the farm, picking crops by day and watching for incendiary bombs by night. Kent’s proximity to the coast made it a dangerous place to be.

When workers from the WLA were picking peas at Foxbury a German plane was shot down and landed only a few hundred yards away. However despite these hardships many women found the opportunity to work both liberating and rewarding. Foxbury Farm was one of many locations were women forged a new independence. This helped shine a light on gender inequality and influenced a new wave of female empowerment in generations to come.

This extraordinary photograph of the WLA was taken around 1944 to mark a visit to Foxbury Farm by Lord Woolton, the Minister of Food.

Field Notes

When Hole & Corner met Mitchell and Peach…

Writer Stephanie Donaldson and photographer Toby Glanville from the inspiring Hole & Corner magazine joined Jod Mitchell at Foxbury Farm to learn about the farm’s history and the artisanship and inspiration behind the English Leaf and Flora No.1 collections. Their beautiful images and words have truly captured the essence of Mitchell and Peach.

To read the full feature click here.

To visit Hole & Corner click here.

Winter Warmer

Even on a crisp January day the sun lends a warm glow to the oast at Foxbury Farm. The rag stone building was constructed around 1850 for hop drying and, unusually, boasts five roundels.

Pure Gold

The rich, honeyed hue of this year’s lavandula angustifolia oil. The yield – amounting to several tonnes – is barrelled and ‘aged’ for at least a year before its use in our formulations.

Field Notes

It has been remarkable summer at Foxbury; tractors have shared farm tracks with Rolls-Royces, bloggers have rubbed shoulders with perfume aficionados. August is enchanting here – the lavender is cut, the bees buzz, the cobnut branches groan with ripening crop.

It is thrilling to think that our formulations and fragrances – blended with our oils and essences, honey and nuts – are enjoyed in 3 continents now. Wherever you may be we hope you find something to delight, inspire or surprise you in this issue of the Foxbury Gazette.

When Mitchell and Peach met Rolls-Royce

It was one of the more unusual sights in the estate’s 120-year history – a fleet of Rolls-Royce and Bentley motor cars passing through the lavender. This short film captures the day and describes the links between our two companies: both started in the same decade, both the best in their fields. Our thanks go to the Rolls-Royce London team at HR Owen, to Matthew Carkeek, the talented film maker, and to Lisa Knapp, the English folk singer whose vocals provide the film’s mesmerising backdrop.

“The Rolls-Royce of fine fragrance and body products.”
Rolls-Royce London

How to Dry Lavender

Time to Cut

It’s that time of year again, when the air around Foxbury Farm fills with the heady scent of freshly chopped lavender. This lavandula angustifolia, whose ‘peachy’ aroma gave the company its name, will be steam distilled today, then ‘dried’ and matured for blending in the Mitchell and Peach collection.

« Older Entries