NO BULL LEARNING
No Bull Learning & The Apricot Centre present The UK’s 1st Qualification in Regenerative & Sustainable Hospitality.
applications are now open!
Course dates // 10th September – 26th November
Location // Baddaford, Devon
We are thrilled to announce new dates for our CFI Level 3 Award in Regenerative and Sustainable Hospitality — the first qualification of its kind in the UK, created and developed in partnership with the Apricot Centre.
This is our third Devon-based cohort of this Ofqual-recognised programme. Kicking off on September 10th, the course runs one day a week over 12 weeks at Baddaford Farm, our stunning 154-acre farm just outside Totnes.
Each week, learners deep-dive into a specific topic, from understanding UK food and farming systems to the practicalities of building and managing an ethical supply chain.
We believe the hospitality sector has enormous power to shape our future food systems, for better or worse — that's why a course like this matters so much, ensuring the people stepping in to run F&B businesses in years to come are equipped and eager to do so responsibly and regeneratively.
Course leads //
Phillipa Hughes & Sam Walton – The Bull Inn
GUEST LECTURERS & collaborators //
We're lucky to have an incredible network of partners, collaborators and guest lecturers involved in delivering this course, all generously giving their time, knowledge, resources and expertise. Here are some of the people in our network who have taught on our previous courses.
Geetie Singh-Watson - Founder of The Bull Inn
Guy Singh-Watson- Founder of Riverford
Juliet Kinsman - Sustainability Editor for Condé Nast. Founder of Bouteco and Mr&Mrs Smith
Debbie Warner - Founder of Wild Wine School
Nick Mole - Pesticide Action Network UK
Philippa Roberts - Founder of Binit
Stephanie Patterson - Employment Lawyer & Co-Founder of Ramsay Paterson
Ed Faulkner - Sapling Spirits
Caroline Bennet - Sole of Discretion
Rachel Phillips - Managing Director of The Apricot Centre
Mandy Barber - Incredible Vegetables
Curriculum & Concepts //
Through this qualification, future hospitality leaders learn & integrate concepts including:
Triple Bottom Line - People, Planet, Profit
Planetary Boundaries
Managing a Sustainable Supply Chain
Principles of Agroecology
Sustainable Animal Husbandry
How to Green your Bar
How to Build Stronger Communities
Marketing, Storytelling and Greenwashing
Waste Solutions
Wise Technology
Regenerative Business Planning
COSTS & APPLICATIONS //
Funding
This course is a Skills Bootcamp, funded by the Department of Education and Devon County Council’s Train 4 Tomorrow programme. Which means if you’re an adult (19+) Devon resident (or Devon-employed) the course will be fully funded, provided they are able to prove they can utilise the skills in their work.
If an SME employer sends their employee, they need to fund 10% of the course. Details of this will be discussed with you upon application, please feel free to get in touch if you have any questions.
Please note that only applicants living or working in Devon will be eligible for bursaries on this occasion.
Self-funded
In this case, the applicant does not need to be a Devon resident, nor do they need to provide evidence of what they do with the skills. The self-funded cost of the qualification is £2500, which includes all course materials, fieldtrips and lunch out.
The fee covers all teaching materials, qualification certificates, and fieldtrips.
Essential INFO //
Thursdays, starting September 10th, for 12 weeks.
9am - 4pm
Baddaford, Devon (near Totnes)
Key dates //
Applications close on Friday 7th August
Interviews to be conducted commencing Wednesday 12th August (Some interviews may be conducted prior to this date).
If you have any questions or queries contact the No-Bull learning team here..
Farmacy
brings the UK’s 1st Qualification in Regenerative & Sustainable Hospitality to London
We are proud to announce that the incredible folks at Farmacy will be the first to co-host and deliver this CFI Level 3 Award first-of-its-kind Ofqual-recognised qualification outside of Devon, a collaboration that brings together three of the UK’s leaders in hospitality, food and education; us, the Apricot Centre & Farmacy.
The course will be placed this autumn across 11-weeks, from September to November, starting with 2 days at Farmacy Farm, Forest Row.
Each week learners will deep-dive into specific topics, from understanding food and farming systems in the UK to the practicalities of building and managing an ethical supply chain. Half of the sessions will take place at Farmacy Farm in Forest Row, one hour from London, where learners will have the opportunity to engage directly with agroecological systems, sustainable suppliers and the people leading the new wave of regenerative, place-based hospitality innovations in and around London. The other half of the sessions will be held at the Rudolf Steiner Building in central London.
Guest Lecturers & Speakers //
Peter Brown — Tablehurst Farm
Ben Mackinnon — E5 Bakehouse
Alex Keys — FTJ Spa (Farmer Tom Jones)
Harry Dyer and Sam Best — Shrub
Guy Singh-Watson — Baddaford Collective, Riverford Organic Farmers
Geetie Singh-Watson — The Bull Inn, Baddaford Collective
Phillipa Hughes —The Bull Inn, Baddaford Collective
Juliet Kinsman — Bouteco, Mr & Mrs Smith
Nick Mole — Pesticide Action Network
George Massoud — Material Cultures
Michael Kennard — Compost Club
Ruth Osborne — Borde Hill
Our hope is that this Level 3 award will help shape the next generation of hospitality leaders, providing them with the skills and knowledge they need to implement regenerative practices throughout their operations and do business in a way that is environmentally restorative and socially just. Both ‘sustainable’ and ‘regenerative’ are relevant terms: while sustainability is about doing no harm, the concept of regenerative hospitality goes further — recognising that businesses can be agents of renewal that leave places, people and the planet better off. Hospitality is one of the most human, straightforward ways of connecting urban citizens to the land and has a incomparable opportunity to influence and support real change within our food systems. Every menu, every dish, is a set of choices that either reinforce extractive industrial food system paradigms or support generative alternatives. This course will teach you how to do the latter.
Cirriuculum & Concepts //
Through this qualification, future hospitality leaders learn & integrate concepts including:
Triple Bottom Line - People, Planet, Profit
Planetary Boundaries
Managing a Sustainable Supply Chain
Principles of Agroecology
Sustainable Animal Husbandry
How to Green your Bar
How to Build Stronger Communities
Marketing, Storytelling and Greenwashing
Waste Solutions
Wise Technology
Regenerative Business Planning
COSTS & APPLICATIONS //
The cost of the qualification is £2500 which includes a biodynamic lunch during Farmacy Farm days, all course materials and a copy of the Manifesto.
Private accommodation and meals at Emerson College in Forest Row will be available for an additional £225 (covering all overnight farm dates).
This programme is offered via Farmacy Green Foundation, a charity dedicated to equipping the next generation with knowledge for deep restoration. Bursaries are available to support attendance by a representative cross-section of the hospitality industry.
Applications are now open for the September 2026 cohort and will close on 24th July.
