Welcome to Lummelunda, a scenic marble situated on the mysterious limestone island of Gotland in the middle of the Baltic sea. Jacqueline Raymond, owner of Salthamn was born here and brought up with the wild delicacies of the sea and the forest as part of her pantry. The property was once the place of one of Northern Europes largest mink industries and is now experiencing an ecological transformation through the practices of sustainable agriculture with inspiration from permaculture, agroforestry and regenerative agriculture. Salthamn is a commercial enterprise where we invite guests to different food experiences, conferences, weddings, retreats and other social gatherings with different opportunities for people to enjoy Nature and the wild surroundings. We strive to be as self-sufficient in our enterprises as possible, harvesting from the abundant wild pantry that the surroundings around Salthamn offers, as well as the cultivations from our kitchen garden and other fruits and berries which have been planted in the valley.
The property is located in a valley by the sea just 12km North of the medieval city of Visby, stretching the Western limestone coastline for 1km just South of the Lummelunda cave system - inviting for some wonderful sunsets. The Salthamn valley is about 40hectares big and consists of cultivated fields of sunflowers, flowering green manure fields, meadows, orchards, forests and a kitchen garden from which we harvest our own produce of vegetables, fruits and berries. We deliver most of the produce to our restaurant area called ”fabriken” (the factory – an old industrial building) where guests can enjoy different food experiences, and we also arrange for weekly vegetable baskets which we sell to neighbours and guests.
Salthamn is a place where change in a sustainable way is something we strive towards with the goal of being a complementary mixture between the wild and the cultivated. Almost every year we plant new trees and shrubberies, creating wind protections at exposed areas while at the same time expanding the wild pantry. We continually expand the annual and the perennial supply of crops from the kitchen garden, the orchards, and the different greenhouses which continually grows in accord with the enterprise at large. Our farming practices are not certified ecological since we don´t believe in paying for a certification that proves our food is healthy. However we follow the guidelines and practices of a sustainable and ecological agriculture where we don´t allow any form of chemical herbicide, pesticide or artificial fertilizer. Soil health is the backbone of our agricultural practices: we incorporate no-dig, crop rotations, companion planting, cover cropping and mulching while also creating our own compost to further improve the quality of the soil.
The people working here at Salthamn varies depending on the season where we have a bigger staff in the summertime and a smaller one during spring, autumn, and winter. Salthamn is a family business which consists of Jacqueline, Thomas and Celine. Above that we have a team of skilled carpenters and handymen, Magnus the co-ordinator, Ari the chef, and Simon the gardener. The volunteers mainly work together with Simon in the garden but if you also have an interest in working with food and food processing there is always the opportunity to help out and learn from the kitchen team.
We are looking for people with an enthusiastic attitude towards a more sustainable future, for people who love working outdoors together with other people and like to gain and share knowledge about practices that enable this future. No prior experience of agriculture is necessary but it sure is a plus! We accept 2 – 4 volunteers at the same time, depending on season and accomodation availability. We prefer that you stay a minimum of two weeks but preferably even longer and are accepting volunteers from March/April until November. The chores vary depending on season and we always work together with different gardening or agricultural tasks such as sowing, repotting, planting, weeding, pruning, harvesting, cleaing vegetables, etc. Other tasks might include fencing, laying irrigation, planting trees and shrubberies, refining vegetables, fruits and berries together with the kitchen team. Being handy is also a plus since we occasionally have carpentry and other craftmanship work available. We expect from the wwoofers that you are friendly, bring a nice atmosphere and energy to the team at Salthamn, and that you care for the environment and animals. You work 6 hours a day, 5 days a week in exchange for accomodation, breakfast, lunch and dinner during the days we do work together. We always share the lunches together and for other meals you are welcome to harvest the available crops from the gardens. Depending on time of the season, if the restaurant is open you are also welcome for dinners. Unfortunately we cannot offer dinners off-season when the restaurant is closed but we compensate that with fewer working hours and a flexible working scheduale. The available accomodation varies during the season, depending on other volunteers and seasonal workers, ranging from small cabins to newly renovated trailers with kitchen, toilet, seperate rooms and wifi.
For the season of 2026 we are preferably looking for people that wants to stay for a longer period of time (a month +) - sharing, learning, and and growing the enterprise of Salthamn together with the rest of the Salthamn team. We are looking forward for your application!
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Learning opportunities
Vegetable farming
Fruit or nut farming
Wild foraging
Flower farming
Aromatic or medicinal plants, teas
Seed saving or production
Vegetable or fruit preservation
Bakery
Green Building
Food justice / sovereignty
Methods or systems
Biodynamic agriculture
Community-supported agriculture (CSA)
Holistic management
No-till farming
Permaculture
Regenerative agriculture
Host type
Production farm
Former WWOOFer
40
Hectares
|
98.8
Acres
Accommodation
