Harvest 2026: Done and Dusted 

We are now in mid-August, and just like that, our 2026 harvest is officially finished.

It’s safe to say it has been another incredibly fast harvest. In fact, it seems to be a running theme for us at this time of year: we actually wrapped everything up on the exact same day as last year, just an hour and a half sooner.

We have been incredibly lucky with the conditions this season. While many other places and farms around the country have suffered through extreme heatwaves, we have avoided the worst of it here on the coast. The sea fret rolling in off the North Sea has acted as a natural cooling system, keeping temperatures much more manageable for the crops and the team.

From Spring Shoots to the grain shed standing in what was, until very recently, a field of spring barley, it is hard to believe how fast the year has gone.

It does not feel that long ago that Jenni stood in that exact spot with Tom Patterson from Barley Magazine. It was the Easter holidays, absolutely freezing, and blowing a gale. The crop had only just been planted, and we were looking at tiny little shoots of green just starting to push through the soil.

Looking ahead, not even six months later, the crop is fully harvested. The barley has been baled and is safely stored away in the shed. Over the next few months, it will make its way to the maltsters, marking the very first step in its journey to becoming beer and, eventually, Filey Bay single malt whisky in five or six years’ time.

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