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 great 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, a market garden and heritage apple orchard.
In August 2016 we opened our farm as a cookery school and lunch venue. We host Friday Feasts, taking what’s great from the garden and turning it into long, lazy meals shared around our 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 our signature feasts.
Matthew Evans is a chef by trade, an advocate for sustainable seafood 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.