Churchfields Farm has sown the seeds of a parkrun with a difference with runners having a field day on a hilly, muddy course followed by an ice cream or two...
A recent addition to the parkrun family, Churchfields Farm in Droitwich, Worcestershire hosted its inaugural event on the 29 December, seeing in the New Year with a tough but enjoyable event. There have been two more events since then on a course more akin to cross country than the paths or tarmac usually encountered on a Saturday morning.
This course starts and finishes at Churchfields Barn Cafe and takes place on private farmlands owned by Will (co-Event Director with Steve Sherry) and Gillian Kerton. Trail shoes were needed due to the rough, farmland terrain and mud and a strong pair of legs for the 6 hills including one at the finish although the sense of achievement was worth the effort.
At 9am last Saturday runners were sent on their way, keeping left at all times thanks to the marshals. They ran around a stake in each corner of the fields that ensured they stayed on track. They followed a scenic, continuous route, described by several runners as ‘a toughie’ and ‘the hardest parkrun they’ve done’ to finish back at the Barn. The undulating nature of this course means a PB is harder to come by but still achievable and it helps to build strength and stamina early on in the season.
A post-run coffee is traditional at parkrun; however, Churchfields Farm is known for its award winning ice cream with 36 flavours to choose from. If it is too early in the morning for ice cream then the post-parkrun breakfast (Eggs Florentine a speciality!) is equally welcome.