Fat Pig Farm is home to Gourmet Farmer Matthew Evans and Sadie Chrestman. Together, we run our 70-acre family farm in the beautiful Huon Valley, south of Hobart, where we live and nurture food from the soil to turn into sumptuous meals for the farmhouse table. Along with our namesake Wessex Saddleback pigs, the farm is home to chooks, a beef herd, a pair of full cream cows, about one kilometre of market gardens and a restored orchard of heritage apples.
Our garden drives our menu, we cook what nature provides, season by season. Imagine platters of twice-cooked pork shoulder, carrots and parsnips caramelised in the wood oven, hand-made rye bread with freshly churned butter, crisp radishes and salad greens tossed in Huon Valley extra-virgin olive oil ... all harvested that morning, at sunrise.
We host Friday Feasts and special events, taking what’s great from the garden and turning it into long, lazy meals shared around their extended table. Our cookery school is a hands-on workshop experience, over one or two days, where you’ll get to visit the pigs, raid the garden and then bring the bounty back to the kitchen to cook it up before sharing the produce at one of their signature feasts. Special occasions at the farm and off-site catering range from intimate functions for a few, to feeding the masses from our vintage food van at major events.
Matthew Evans is a chef by trade, an advocate for sustainable food production and is a strong believer in knowing and trusting what you eat. Fat Pig Farm is an extension of this philosophy and you’re invited to share in the spoils!