Building resilience through mixed farming

The family first moved to the farm in 1982, although their farming roots stretch back much further. Today, three generations remain actively involved in the business, each bringing their own experience, interests and expertise to the farm.

Over the years, the business has gradually evolved into what Cathy describes as “a proper mixed farm”, with organic vegetables supplied to Riverford alongside beef cattle, sheep, pigs and chickens. The family also runs a successful campsite, while the latest diversification has seen daughter Coral launch a dairy enterprise producing milk sold through OMSCO and vending machines selling milk and ice cream.

“That mix is very intentional,” says Cathy. “Different enterprises suit different areas of the farm, and if one thing isn’t doing so well, hopefully something else carries it. We’re trying to build a farm that’s resilient while also providing opportunities for each generation.”

The decision to move into organic farming several years ago was one of the biggest turning points for the business. Rising input costs and a desire for a simpler, more sustainable system encouraged the family to rethink their approach.

“We got fed up with fertiliser prices and wanted a system that worked better for us,” Cathy explains. “Becoming organic made us think differently about fertility, rotation and how everything works together.”

That mindset has continued to shape the farm’s future, with each member of the family encouraged to develop their own area of the business. Having clearly defined roles within the business has been key to making everything work.

“We’ve all got our own areas and responsibilities,” Cathy says. “But we always look to each other for advice and support. By doing it together, we’re stronger.”

While Cathy and husband Gordon lead much of the wider farm operation, Cathy’s father John keeps a keen eye on the cauliflowers and sheep, and her daughter Coral has taken responsibility for the dairy business. Coral’s partner Callum also helps manage the vegetable side of the farm.

“One thing I’ve always seen with family businesses is problems can happen if the older generation doesn’t let the younger generation get involved,” says Cathy.

At just 20 years old, Coral has already taken on significant responsibility, having worked on dairy farms before returning home. The family invested in a mobile dairy system, inspired by similar setups they had seen elsewhere, alongside a processing unit and vending machines.

“Coral coming home created the chance for us to try something new that complements the enterprises we already have on farm. It also gave her the chance to bring her knowledge and expertise into the business.”

Launching the dairy enterprise has been exciting, but not without challenges.

“People assume vending is labour-free and runs itself, but it absolutely doesn’t,” says Cathy. “There’s a huge amount to manage including processing, stocking, cleaning and compliance, but it’s exciting at the same time.”

This innovative approach also extends to succession planning and creating opportunities for future generations. Cathy hopes the business will continue to evolve so that all her daughters have the option to be involved in some way, should they choose to in the future.

“I don’t want us to stand still,” she says. “But whatever changes we make, they must be sustainable and stack up properly. We want to keep building something that creates opportunities for the future and helps us build resilience into the farm.”

Being shortlisted for the Devon Farm Business Awards has provided welcome recognition for the family’s hard work and willingness to embrace change.

“We were genuinely quite shocked,” Cathy admits. “We’ve been through a lot of change and new ideas recently, so to have that recognition and feel like people can see what we’re trying to build is really special.”