Our Commercial Kitchen Plans

This week, we’re sharing some exciting progress happening behind the scenes. Recently, Laure has been working on developing plans for our commercial kitchen - a vital part of our farm. 

Laure, the driving force behind My Little Farm, holds both a a naturopathic nutrition degree and a scientific master's degree in nutrition. Her deep understanding of how nutrition affects personal and societal health is at the centre of My Little Farm's mission. After recognising systemic issues and corruption within the nutrition world, Laure made the bold decision to deregister as a nutritionist to align her work fully with her values. My Little Farm was born from this desire to reclaim radical responsibility of our health and nutrition. 

Laure’s expertise and unwavering principles guide every aspect of My Little Farm - from selecting our farming methods and animal breeds to curating the recipes and products that will soon emerge from our commercial kitchen. Her vision is the foundation of our commitment to food sovereignty and nutritional integrity.

 

Current Projects and Focus Areas

1. Recipe Development: We’re creating a library of seasonal, family-friendly recipes to showcase the best of our farm produce. Free from processed ingredients and seed oils, these recipes will reflect our commitment to wholesome, nutritious food.

2. Product Range Development: The kitchen team is working on our core range of farm-made products. Alongside bone broth, sauerkraut, and vegetable preserves, we’re developing a new line of ready meals crafted with the highest quality ingredients. 

3. Catering and Supper Clubs: Simple, seasonal meals will continue for farm tours and Farm Fridays, while supper clubs launching in late spring will showcase the best of our seasonal produce. Plans for these events are taking shape - we'll share more details soon.
 

Meet the Team

Elisabeth
Our Recipe Developer and Quality Control Specialist

Trained at a prestigious culinary school in Innsbruck, Austria, Elisabeth brings expertise in nose-to-tail cooking, preserving, and fermenting. Her work ensures our recipes and products are both delicious and reflective of traditional smallholding practices.
 

Guy
Our Production Chef

Guy’s extensive experience with large-scale recipe production will be crucial in turning Elisabeth’s recipes into products for nationwide distribution. He also manages recipe scaling, event catering, and kitchen compliance.
 

Kitchen Values and Principles

We never use seed oils

We only use unrefined ingredients

We exclusively use ingredients from our farm or sourced from trusted organic farm partners

We never use plastic chopping boards and non-stick pans

We always cook with filtered water

We never use any additives 

A Taste of What’s to Come

We’re buzzing with excitement about what’s ahead! Later this year, we’ll be rolling out a mouth-watering range of farm-to-table products that truly showcase the heart of My Little Farm. From hearty ready meals like beef stews preserved in glass to nourishing bone broths, raw butters, and traditional liver pâtés, our offerings will bring the very best of the farm straight to your table.

To make this journey even more special, we’re planning to host intimate supper clubs starting in late spring. These gatherings will not only allow us to test new recipes but also to connect with you, our incredible community, over delicious seasonal meals. Whether it’s a family-style feast or a more refined dining experience, we’re crafting menus that celebrate the bounty of the farm.