17/06/2026
A lot of our farmers are a long way from anywhere. Up in the hills, an hour or more from the nearest major town, and not especially bothered about it. That distance tends to produce a particular kind of farmer, less inclined to chase accreditations or certifications, less interested in being told how to do what they already know how to do. What they have instead is a deep knowledge of their land, and a quiet conviction that the old ways are usually the right ones.
That conviction doesn’t always mean chasing volume. Lower inputs, lower turnover, but the margins tend to hold, just the same as if he were pushing harder for more. Better for the soil too, and the livestock.
The food that comes out of these farms tastes like it should. Food these farmers would put on their own tables, feed their own families. The same product our chefs have built menus around, and that you cook at home.
So this is a small hat tip to farmers like Ed Staveley, who farm the hard ways, just as the hills demand.
