Graig Farm - Who We Are

Who We Are

The Beginnings

When Bob and Carolyn Kennard returned from 10 years working in tropical agriculture in 1988, they were struck at the blandness of British meat, and were rather appalled at some of the developments in intensive livestock farming in the UK.

The initial plan was to produce chickens which tasted like chickens, and which were reared with compassion. After some trials, suitable systems were developed, and the chickens started to sell. It wasn't long before customers started asking for similarly reared lamb, beef and pork.

At this point, the Kennards concluded that the only standard which could not be debased was organic, and from then on, this was the standard they used. From chicken, they started processing lamb, mutton, beef, and so the range grew.

Bob & Carolyn Kennard
Bob & Carolyn Kennard

The Source of Meat

As the market expanded, so the need for extra animals increased, well beyond what could be grown on the farm. As a result, the Graig Farm Producers Group developed (click here for more details). Working closely with these farmers, there is now a successful co-operative system which has attracted much attention of late.

The Butchery

As all the butchery and processing is carried out at our new processing facilities on the farm, we need a team of expert butchery staff to achieve and maintain our high standards. This work falls under our Head Butcher, Mark Stephens, who with his team of butchery staff ensures that standards are indeed maintained.

 

The Graig Farm Staff
Most of the Graig Farm Staff
(Carolyn Kennard 3rd from left; Bob Kennard 9th = from left)

The Overall Team

The Graig Farm approach is very much a team effort - from farmers, to butchers to management and office staff. By working together, we believe we can produce the quality of products and service which the most important element in the system - our customers - want.