I started farming in late 2013, wanting to establish a working organic smallholding which could one day support my dream to open a restaurant on the farm which uses mainly ingredients grown directly on the land. I wanted to educate myself through a first hand experience of farming, connecting with the land, the seasons and my local community.

Becoming a farmer was a somewhat unconventional career choice for me following my university degree in English & Psychology, but after travelling through Europe wwoofing on organic properties in Italy, France & Spain, I knew that farming was where my true passion lay. Inspired by Hugh Fearnley-Whittingstall of River Cottage and “lunatic” farmer Joel Salatin of Polyface, I knew I wanted to farm in a way that produced food with integrity, care for the land in a sustainable way, and make a living doing something truly worthwhile and fulfilling.

I started out with  an inherited herd of alpacas, a small herd of scottish highland cattle and the beginnings of a market garden. Then came our three pigs (Piggy Minaj, Piggy Smalls and Greg) a flock of chickens and our hand-built clay wood-fired pizza oven; our piece de resistance and the true heart of the farm. Following this initial set up and the first year of Danny’s Farm, we moved onto market selling. Our market story started at the Daylesford Farmer’s Market in November 2014 with delicious free range egg & bacon wraps, where we first realised the joy of selling directly to the customer. Since then we’ve gradually built up to 2 markets a week with a loyal customer base, which has enabled us to start converting an old horse float into our first ever Danny’s Farm food trailer, which is due for completion in time for Spring 2016.

I’m so proud of all that Danny’s Farm has achieved so far, and I couldn’t have got this far without the invaluable support of friends & family, wonderful WWOOFERS, the amazing, talented and much missed Katie, our supportive local community,  and the help of like-minded & inspirational people with a steadfast dedication to producing and serving high quality, seasonal and sustainable food. Let’s see where the next year takes us!



  • People should know the stories behind where their food comes from and we’re aiming to reconnect people with this fundamental knowledge
  • Using bartering trade systems; an exchange of knowledge, values, and delicious goods
  • Reduce waste wherever possible, reuse and recycle
  • Real food ethics; eating & producing wholesome, nutritional and fresh ingredients
  • Sustainability and improving the soil and environment



  • The Making of a Wrap – This little video shows how we make our delicious free range egg and Jonai Farms’ bacon wraps. Everything made from scratch, all fresh, all completely delicious.
  • The Moving of the Chooks – Here’s a quick video of us moving the chickens! We gave them half a ton of organic fruit and vegetable scraps at the same time and when they’re done with it we’ll cover what’s left of the pile with straw and when the chickens rotate back to this spot they’ll spread it over the pasture – fertilising it and finding worms at the same time. Caution this video contains duelling hill billy banjos because, well, it’s a video about chickens and there’s a windmill in the background.

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