A farmer has to be pretty passionate about the paddock to plate concept to step out of their field and put words into action. Of course, Peter Doyle is no stranger to the gourmet ideal, having bred his Wagyu and heritage pigs not just for market, but for his own family’s consumption.
And now it’s time to spread the love. Following a career which included briefly teaching and more than a decade in the pharmaceutical industry, Peter has reached that juncture in life where many of us ask: “what’s next?”
Fortunately, he knows his answer. With more than 20 years since he embarked on his Wagyu breeding program, his long held vision of The Artisan Farmer encapsulates a gourmet hub just off the highway, showcasing the beef and pork Peter nurtures on its doorstep. Oh – and not forgetting of course the paddock or two he has committed to Eat My Farm‘s organic veggie business and the series of short films showcasing the endeavours of others living their ‘cottage industry’ dream.
So. What motivates a farmer to embark upon a dream, a vision, an ideal, such as this?
With the cicadas buzzing at their peak and a good cause behind my skills of persuasion, it was Peter’s turn to step in front of the lens.
It all began with a wobbly ride (blame me, not the road) down his picturesque driveway…