The Artisan Farmer: Peter
A beef farmer and his family are putting the not-insubstantial weight of their Wagyu herds and heritage pigs behind a 20-year dream on NSW’ mid north coast. It’s called The Artisan Farmer – an upcoming gourmet outlet seeking to support local produce while increasing access to the high quality beef in a paddock to plate and retail experience.
Peter Doyle has been selectively breeding Wagyu cattle for more than two decades in paddocks around the village of Nabiac, just three hours north of Sydney. Raising the herds on improved pastures and a daily feed of grain, probiotics and seaweed, the cattle are currently exported overseas.
Doyle’s desire has long been to create a local outlet for the Wagyu. Somewhere for travellers and locals to stop in for an affordable quality meal, walk it off with a leisurely country stroll, all on the doorstep of the Pacific Highway but a world away from its traffic. And people won’t be stopping in just for the meat.
Sourcing the fresh organically grown produce by ‘our own market gardeners’ directly behind The Artisan Farmer, ingredients will also flow from across the region. The ultimate result will form The Artisan Farmer ‘family’ – a gourmet hub including a deli, cafe, bakery and retail section. Certainly, Doyle won’t be stuck for choice – the picturesque mid north coast is fast becoming a thriving hub of cottage industry, with local Food Trails popping up across the region every year.