Ann Farrell's guest appearances

Ann Farrell

Leadership Development News

GotMead Live Radio Show

Barack Obama

Donald Trump

David Allen

Jason Scott

Michael Bungay Stanier

Ken Blanchard

Phil Jones

Adam Contos

Dick Thompson

Shawn Achor

Daniel Goleman

Michael Neill

Mark Goulston

Susan Steinbrecher

Chip Conley

OwlTail

Gordon Baron

Lancashire Mead

8-19-21 Tonight we're 'across the pond' visiting with Ann Farrell and Gordon Baron at Lancashire Mead in Horwich, Lancashire, Great Britain. They make meads in a natural fashion, without stabilizers or finings.Gordon is a Druid and uses mead in ritual.  He wanted a pure mead for this purpose (and didn’t want to put chemicals into the earth) so in 2009, he decided ‘how hard can it be?’, emptied his local supermarket of honey, dumped it in a bucket with some yeast…… the rest is history!  Three years homebrewing, whilst being a tramping trucker, and an ever increasing circle of friends (strange that!) and then he met Ann in 2012.  Easter 2013, Ann figured she earned enough (self employed teacher) to keep both of them and suggested he start the meadery.  Three months later, Ann was laid off from her job, and joined Gordon at the meadery.Lancashire Mead was started in Nov 2013.  Their first mead was available for sale Feb 2014.  They expanded their space by 50% Sept 2014.  In Oct 2014 they were asked to supply Michelin restaurant L’Enclume (Owned by Michelin starred chef Simon Rogan) – and are still supplying them.  In October 2015 their product was used on BBC’s Great British Menu (women’s institute).  They expanded again by 100% in 2016.  They were ranked second in the UK mead chart in the Independent Newspaper.  And won their first Mead Madness medals in 2019 and second medals in 2020. Their premises are currently 5x bigger – they started with 1034 sqft, and now are at 5170 sqft.The philosophy that Gordon and Ann have at Lancashire mead is 'be natural'.In line with their spiritual beliefs, they wanted to keep their Mead as natural as possible. This means, firstly, that the honey they use is raw, unpasteurised, and un-sterilised. For the technically minded, throughout the process at their suppliers, the honey has never been heated above 44 degrees Celsius (112 Fahrenheit). It also means that throughout their process it has never been heated above 40 degrees Celsius.Secondly, it means that there are no chemical additions throughout the whole process, with the exception of the yeast nutrients which are digested along with the sugars in the honey during fermentation. They do not use “fermentation stoppers” or “stabilisers”, the yeast naturally dies off and sediments without the aid of any finings (usually animal products like isinglass).Join us as we hang out with Gordon and Ann to explore their mead!This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break]  [break]Click here to see a playable list of all our episodes!Sponsor:It's now mead slushee season, and we are celebrating with four rotating flavors. Each one is a dangerously delicious glass of heaven. Visit the state-of-the-art meadery and tasting room south of downtown Castle Rock, Colorado, in a converted man cave.  Mention the Got Mead Podcast this month for a free slushee taster!  They love visitors! www.honnibrook.comIf you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.Upcoming Shows 	August 31 - Tom Gosnell - Gosnell's Mead, Great Britain (recorded episode)Sponsor:Having trouble keeping accurate brew logs? Construct recipes and manage tasting notes with Adventurous Brewer. Adventurous Brewer has your needs in mind--generate staggered nutrient additions, create timers and calendar events,

8-19-21 Tonight we're 'across the pond' visiting with Ann Farrell and Gordon Baron at Lancashire Mead in Horwich, Lancashire, Great Britain. They make meads in a natural fashion, without stabilizers or finings. Gordon is a Druid and uses mead in ritual.  He wanted a pure mead for this purpose (and didn’t want to put chemicals into the earth) so in 2009, he decided ‘how hard can it be?’, emptied his local supermarket of honey, dumped it in a bucket with some yeast…… the rest is history!  Three years homebrewing, whilst being a tramping trucker, and an ever increasing circle of friends (strange that!) and then he met Ann in 2012.  Easter 2013, Ann figured she earned enough (self employed teacher) to keep both of them and suggested he start the meadery.  Three months later, Ann was laid off from her job, and joined Gordon at the meadery. Lancashire Mead was started in Nov 2013.  Their first mead was available for sale Feb 2014.  They expanded their space by 50% Sept 2014.  In Oct 2014 they were asked to supply Michelin restaurant L’Enclume (Owned by Michelin starred chef Simon Rogan) – and are still supplying them.  In October 2015 their product was used on BBC’s Great British Menu (women’s institute).  They expanded again by 100% in 2016.  They were ranked second in the UK mead chart in the Independent Newspaper.  And won their first Mead Madness medals in 2019 and second medals in 2020. Their premises are currently 5x bigger – they started with 1034 sqft, and now are at 5170 sqft. The philosophy that Gordon and Ann have at Lancashire mead is 'be natural'.In line with their spiritual beliefs, they wanted to keep their Mead as natural as possible. This means, firstly, that the honey they use is raw, unpasteurised, and un-sterilised. For the technically minded, throughout the process at their suppliers, the honey has never been heated above 44 degrees Celsius (112 Fahrenheit). It also means that throughout their process it has never been heated above 40 degrees Celsius.Secondly, it means that there are no chemical additions throughout the whole process, with the exception of the yeast nutrients which are digested along with the sugars in the honey during fermentation. They do not use “fermentation stoppers” or “stabilisers”, the yeast naturally dies off and sediments without the aid of any finings (usually animal products like isinglass). Join us as we hang out with Gordon and Ann to explore their mead! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! Sponsor: It's now mead slushee season, and we are celebrating with four rotating flavors. Each one is a dangerously delicious glass of heaven. Visit the state-of-the-art meadery and tasting room south of downtown Castle Rock, Colorado, in a converted man cave.  Mention the Got Mead Podcast this month for a free slushee taster!  They love visitors! <a href="http://www.honnibrook.com" rel="nofollow" target="_blank">www.honnibrook.com</a> If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows 	August 31 - Tom Gosnell - Gosnell's Mead, Great Britain (recorded episode) Sponsor: Having trouble keeping accurate brew logs? Construct recipes and manage tasting notes with Adventurous Brewer. Adventurous Brewer has your needs in mind--generate staggered nutrient additions, create timers and calendar events,

8-19-21 Gordon Baron and Ann Farrell – Lancashire Mead, Lancashire, Great Britain

Ann Farrell worked for 30 years in a various leadership roles at NAVISTAR INTERNATIONAL CORPORATION, FORTUNE 200 COMPANY. SHE IS the only woman to rise from entry level to the top of the house in its 150-year history of this Fortune 200 company. She has combined her years of corporate experience with coaching best practices to create trademarked programs and tools for more than 50 Fortune 500 companies, small businesses and wildly successful individuals.  Her client companies include The Chicago Cubs Organization, General Electric (GE), Navistar International, Allstate Insurance Company, British Petroleum (BP), and Alcoa CorporationShe is an executive, business and leadership coach who ignites high performance in people and organizations through “Revealutionary Leadership”. Her passion for empowering people to fully step into their personal and professional best is at the heart of my coaching.

Ann Farrell worked for 30 years in a various leadership roles at NAVISTAR INTERNATIONAL CORPORATION, FORTUNE 200 COMPANY. SHE IS the only woman to rise from entry level to the top of the house in its 150-year history of this Fortune 200 company. She has combined her years of corporate experience with coaching best practices to create trademarked programs and tools for more than 50 Fortune 500 companies, small businesses and wildly successful individuals. Her client companies include The Chicago Cubs Organization, General Electric (GE), Navistar International, Allstate Insurance Company, British Petroleum (BP), and Alcoa Corporation She is an executive, business and leadership coach who ignites high performance in people and organizations through “Revealutionary Leadership”. Her passion for empowering people to fully step into their personal and professional best is at the heart of my coaching.

Special Encore Presentation: Ann Farrell, MA, PCC

Ann Farrell, MA, PCC