Wateringbury is about to raise a drink when one of its historic industries returns after the green light for a “world class” brewery.
Architect TaylorHare also obtained permission to install a brewery, bar and viewing area for visitors to observe the beer-making process at Manor Farm, a 19th-century farm estate listed as a Grade II and it can trace its beer production history back to 1701.
For 250 years, Wateringbury was known for growing hops, malting barley and brewing beer, until its end in 1980.
The village is already home to a vineyard owned by Mereworth Wines, which was planted in 2016.
On the estate, there will also be a grain and hop store, a bottling plant and eight hopper huts, which will accommodate tourists as well as workers during the hop harvesting season.
Work is expected to start on the site in August 2022.
Estate owner William English said: âMy family has supported beer production in Kent since 1701. Records show that when my great-grandparents took over the Manor Farm estate in Wateringbury 115 years ago , they inherited over 15,000 chestnut hop poles, because hops were the heart. harvest here at the estate.
âSince returning home from a career in the military, I have been determined to restore our buildings for the family, for Wateringbury and for Kent, while reconnecting myself to the heart of our village’s historic industry: the brewing.
Tim Hare, Director of TaylorHare, said: âWe are very excited to play a key role in this ambitious master plan.
âOur vision is to focus on creating a multigenerational approach to development that is distinguished by an individuality that allows the field to naturally develop into an inspiring campus and a unique destination.
âPreserving and enhancing the existing landscape is fundamental to the long-term future of the estate, where we have ensured that existing buildings are selectively improved, while new buildings sensitively fit into their broader framework to create a rich and enriching environment.
âCreating a project like this, which responds to the sensibility of such a historic site while overcoming the consensus on what can be built on Green Belt lands, was a challenge.
âIt was a careful balance between managing the level of damage and creating a series of architectural interventions that increase the site’s significance as a sustainable regional center of world-class brewing excellence. “
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