From investment Managers to Artisan Producers
Fionagh and Richard Harding left investment manager roles in London, in 2006, to buy a 350-acre farm, near Bude in north Cornwall. With a young daughter, hardly any experience (except what they had garnered from The Archers) and not much of a long-term plan, it was certainly going to be a steep learning curve.
With hard work, determination and a commitment to making their farm a success, however, they now produce award-winning artisan charcuterie, including fermented sausages, air-dried meat, soft patés and – our personal favourites – rillettes. Some of the produce is made from their own free-range meat, including pork from the farm’s own British Lop breeding sows, perfectly complemented by the finest Cornish ingredients.
Cornish Charcuterie won the prestigious Producer Retailer of the Year 2017 at the National Pig Awards in recognition of their fine selection. Their Norton Barton Farm was also granted Food Enterprise Zone (FEZ) status in 2015, one of only two FEZ in Cornwall, thanks to their work as part of the Norton Barton Artisan Food Village, the only in the UK.