Every single asparagus needs to be picked by hand.

We work in teams of eight to twelve people. You start at 7.30am sharp, and be prepared to go on for as long as necessary based on the weather and field conditions. The working day varies with the temperature, as asparagus grows faster in the warm.

Out in the fields you'll spend the day in the fresh air and close to the soil. It is hard, physically demanding work but it's also healthy, sociable, and highly rewarding.
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We also select people to work indoors in our intensive packhouse operation where we use vision grading technology.
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The money is good and the bonds you forge along the way will be lifelong. Many people also appreciate the perspective it gives you: most people assume that the packaged food in their supermarkets just pops into existence that way, but when you've been there while it's produced, you see it all in a whole new light.
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The harvest season last eight weeks from late April to 21st June. If you think you have what it takes, get in contact with Rachel today.