Wiggly Press

Wiggly Press

For any press inquiries, please contact:
Heather Gorringe
Wiggly Wigglers Lower Blakemere Farm Blakemere Herefordshire HR2 9PX
heather@wigglywigglers.co.uk 07966 287939

Press Releases


April 2024 - Revolutionising UK's Approach to Food Waste and Soil Health: The Bokashi Method

Blakemere Herefordshire – As the UK government gears up to enforce separate kitchen waste collection by Spring 2026, Wiggly Wigglers and Lower Blakemere Farm - a pioneering Focus Farm for The Duchy of Cornwall, is leading the charge to revolutionise food waste management and soil health with the Bokashi composting method. Despite its success in countries like Sweden and New Zealand, the Bokashi method remains surprisingly underutilised in the UK. Lower Blakemere Farm is on a mission to change all that by demonstrating the simplicity, effectiveness, and economic benefits of Bokashi, an ancient Japanese composting technique.

Wigglys in the Press


Wiggly Wigglers are the award-winning natural gardening supplies company

Farmers with floweryness, birdfeeds and seeds, wiggling away through life bringing your garden to life.

Alys Flowler: bokashi bin compost

The bokashi bin is a Japanese system that pickles your waste (bokashi means fermentation) and is perfectly suited to small spaces. You need two bins (they can be kept indoors) and special bran inoculated with good bacteria. In goes all your cooked and uncooked kitchen waste and a sprinkle of the magic bran.

Trend watch: why compact compost boxes and wormeries are must-haves for small gardens

Trend watch: why compact compost boxes and wormeries are must-haves for small gardens

From starter wormeries to mini composters, here’s how green-fingered Londoners are going big with composting — in even the smallest of outdoor spaces.

Worm power: turning kitchen waste into compost gold

Worms need to have somewhere to burrow. You can use a variety of things for this: peat moss, well-rotted manure, leaf mould, newspaper or cardboard. I used old newspaper. Tear into long strips along the grain, enough to fill your container, then take a quarter and dunk into water, squeezing out until what's left is the consistency of a wrung-out sponge. Place in the bottom of your container, pulling apart to create some structure and allow the air to circulate. The rest of the paper goes back in on top once you've added your worms.

Feeding birds in the garden: Friends in need

Don’t over-tidy your winter garden – you could be clearing away valuable bird food says Elspeth Thompson.

Bish Bash Bokashi

Bokashi retains 99% of the carbon, so you can have more to put back into the soil and ultimately feed more energy. According to WRAP (Waste & Resources Action Programme) in the UK, the average person generates over 75 kilos of food waste annually, costing local authorities around £1000 per household.

Composting tips for any size garden, from tiny terraces to larger lawns;

Whether you live in a city flat or a country pile, recycling your own organic waste is a vital part of tackling the climate crisis

Composting and rats: Is bokashi the answer?

I hate to see all this good stuff leave, so I have now placed my faith in bokashi. The idea is that you sprinkle the bran on your layers of food waste (ANY food waste: fish, meat, egg shells, the lot) and leave it for two weeks during which time it has a sort of pickling effect. The pickled waste is then put straight onto the compost bin and then rots down extremely quickly.

Top 10 Quirky Business Names

Heather Gorringe, managing director at Wiggly Wigglers, says: "The Wiggly Wigglers name came about because originally we were using worms for compost for our business. I had a book on composting that said in the USA worms are called Red Wigglers, so I planned to call the company 'Wigglers'. However when I went to see a patenting expert, he told me that as Wiggler is a descriptive word it couldn't be patented, so Wiggly Wigglers it was. Everyone tells us how they never forget our business name and GrowthAccelerator has been helping us to boost our brand to make it even more memorable."