This month Nigel Akehurst visits Stonelynk Organics in Fairlight, East Sussex, to learn how first-generation organic growers Stephen Atkinson and Hélène Maerschalck have built a successful farming vegetable box scheme from scratch since 2017.

Contrary to the old ‘big is beautiful’ adage, first-generation organic growers Stephen Atkinson and Hélène Maerschalck have built a thriving farming business on just 4.5 acres of heavy Wealden clay in Fairlight, East Sussex. Growing over 50 varieties of vegetables and leafy greens, they supply 120 boxes a week year-round to their local community – proving that small really can be beautiful.

Spotting the farm signage along the main road from Hastings to Pett Level, I turned off onto a farm track and parked next to a modern, timber-clad barn. Stephen finished watering seedlings in the propagation tunnel before joining me. Making a cup of tea in their recently completed barn, built in 2022, we moved outside to enjoy the sunshine and check out the garden.

Looking around, I’m struck by how neat and orderly everything is, despite being early in the season; what growers call “the hungry gap”. They’ve just finished their swede but are still harvesting their own leeks and a few sprouts, plus salad and herbs in the tunnels, explained Stephen.

To keep supplying customers year-round, Stonelynk Organics relies on an organic wholesaler for winter mainstays like potatoes, onions and carrots and a few imports from the continent such as tomatoes and citrus. As soon as late May arrives, however, they bounce back with fresh broad beans, followed by peas, beetroot, carrots, garlic, and courgettes in June. By July, the polytunnels overflow with tomatoes and cucumbers, and August brings a bounty of squash.

A thriving direct-to-consumer model

Stephen and Hélène’s direct-to-consumer approach took time to develop. Early on, they delivered their produce to the Sussex Peasant in Brighton and local farm shops in Hurst Green and Rye, but over time realised the most profitable and time-efficient option was to sell directly from their farm. Today, most of their sales happen on site, with 80 boxes being collected from the farm each week. They have a waiting list for their weekly veg box – priced at £18 per box – which is testament to the strong local demand.

From city jobs to small-scale farming

Neither Stephen nor Hélène studied horticulture at university. Stephen has a background in history and previously worked for a food waste charity in London, while Hélène worked on food security issues in Brussels. They each spent time traveling to learn farm skills, eventually meeting on an organic farm in Dorset where Stephen worked. They decided to set up their own organic market garden in 2017.

They found organic land in the High Weald National Landscape to rent via the Landworkers’ Alliance website, discovering that the landowner was Craig Sams, a successful businessman. After visiting the site and presenting a business plan, they secured a lease on the two-acre field bordering the main road.

Three years later, craving security and permanence, they asked Craig if he would consider selling them the land. To their surprise and gratitude, he agreed, and they purchased both the original field and an adjacent one, effectively doubling their growing area.

Cultivating on Wealden clay

The total land owned is 4.5 acres, with two one-acre growing fields (both measuring roughly 100 metres by 40 metres) under active cultivation, explained Stephen. The rest remains a mix of margins, hedgerow and an area of wilderness which provides space for wildlife and biodiversity. They have recently cleared a small area of scrub to install a ground array of 20 solar panels.

Before starting their business, they cleared both fields of existing scrub and hired a local farmer to plough and power harrow the heavy clay soil before creating their market garden. Nowadays, they rely on a two-wheel BCS tractor for light rotavation of growing beds, top-dressing them with green waste compost and organic certified chicken pellets. Stephen said the soil was “heavy and sticky,” and benefits from slight aeration, whereas the polytunnel beds, protected from rain, are effectively no-dig.

“Some growers are entirely no-dig, but on our clay soil, a little tillage helps,” Stephen added. “We’d also need to buy in a huge amount of green waste compost, and this way we can manage costs and still improve soil health.”

Transplanting versus direct sowing

Most crops, like lettuce, brassicas and peas, are started in the propagation tunnel and transplanted by hand. “You get a head start on weeds and pests,” Stephen explained. “The challenge is finding a reliable peat-free compost. Right now we’re using something coir-based. Other mixes use wool, bark; everyone’s trying to find that perfect replacement.”

Carrots, radishes, rocket and coriander are direct-sown. Everything else begins its life in trays before heading outdoors.

Building a team

Currently, Stonelynk Organics employs five part-time staff, about 1.5 full-time equivalents, in addition to Stephen and Hélène. They often hire a few more during the summer peak season.

Though they can’t offer high wages, he admitted (they pay the national living wage), the farm still attracts people who value hands-on learning and working in nature. “We get loads of applicants,” Stephen noted. “It’s heartwarming; people want to re-skill, be outdoors and do something beneficial for the body and the planet. We love having a team; it’s fulfilling to share knowledge and see new growers learn.”

Diversifying beyond vegetables

Rather than continuously expand vegetable production, Stephen and Hélène have chosen to diversify. After constructing their barn in 2022 (with help from a council grant), they began hosting workshops and events. “It’s part of our ethos; we don’t want to be a little island just doing veg,” Stephen said. “We want to build community, teach and share skills.

“I started with sauerkraut and fermentation workshops, then sourdough, and now I teach seasonal veg-growing classes. It’s definitely a growing wing of the business.”

Advice for aspiring growers

Stephen believes commercial viability varies widely by region, resources and personal goals. Stonelynk Organics leans heavily on direct sales but also stocks wholesale veg when their winter supply runs low. This hybrid model keeps their customers happy year-round.

“If it were just Hélène and me, we might do a seasonal box from May to December and take winter off,” he said. “But with employees and a customer base that wants consistency, we do rely on some imported organic produce during the hungry gap.”

For those considering a similar path, he notes the importance of location – near a supportive community, with decent access and no onerous daily driving. Having enough help to cover days off or weekends also prevents burnout, keeping the business sustainable long-term.

The heart of their motivation

Stephen, a lifelong churchgoer, views his work as an expression of caring for the planet and for his neighbours. After working at a food waste charity in London, he found farming to be a more proactive way of tackling some of the world’s big challenges.

“I was excited to find what felt like a real solution,” he explained. “Working in food waste, I felt like I was putting a tiny plaster on a massive wound. Organic farming felt more productive, hopeful and ambitious. Plus, I love the work; being outdoors, staying healthy. It’s a wonderful way of life.”

Stonelynk Organics showcases a compelling model of small-scale farming that balances efficiency, local engagement and environmental care. By building close relationships with their customers, maintaining manageable production levels and offering educational workshops, Stephen and Hélène demonstrate that small can indeed be not only beautiful but also sustainable.

Their story is a beacon of hope for aspiring growers and a reminder that thoughtful, community-focused agriculture can flourish on just a few fertile acres.

Farm facts

  • Location: Fairlight, East Sussex (High Weald National Landscape)
  • Acreage: 4.5 total, with two under cultivation
  • Production: 50+ varieties of vegetables and leafy greens
  • Box scheme: 120 boxes per week, £18 per box, waiting list in place
  • Team: Five part-time employees (1.5 FTE), plus Stephen and Hélène
  • Cultivation: Combination of light rotavation, top-dressing with compost, minimal till in polytunnels
  • Diversification: Workshops (fermentation, baking, growing), community events

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