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The Team

Meat is such a diverse and intricate product, and despite having been perfecting the way we produce and prepare all of our products, we are still learning every day.

However, over the last 20 years we have gained plenty of useful tips and are always here in order to help and guide you with any queries you may have. Whether it is the most suitable cut, you are catering for allergies, you want maximum flavour or need absolute ease of cooking, we are more than happy to give you advice and the benefit of our experience!

As we produce everything that we sell, we are invariably able to tailor to your individual needs, and can always provide you with any piece of information about any product that we sell. Just give us a call at the farm and we will be able to help you find the perfect solution!

Peter began by working for his father in an industrial Chicken unit. Along with Henri, when their two children were born, they wanted to change the direction of the way that they were producing food. After a spell of sheep farming in the Yorkshire Dales, they both headed down to Devon and so began Pipers Farm.
Peter travelled to continental Europe in order to witness the very different butchery methods employed there, and returned to the farm and taught himself to butcher. With the prime focus being to produce fantastic tasting and textured meat - a process of trial and improvement ensued (with a frying pan as an aid!) and today Peter has the full benefit of everything that he learnt during that period. He is always happy to share his experience and offer advice!

Lizzie is a local girl who, having recently graduated from Bournemouth University, came to join us at the farm before spending the New Year travelling around Australia. Lizzie is now back with us at the farm in order to make sure that every part of the Pipers Farm experience is as close to perfect as possible. By spending time with our butchers and chefs, and through plenty of taste testing, Lizzie has learnt an awful lot about our meat and so is able to help you with any questions that you may have!

Henri & Peter met at University, and having spent a time farming both in North Yorkshire and the South Hams in Devon, Henri joined Peter on his Father's chicken farm and was in complete agreement when they decided to change the focus of their meat production. Having been involved from start to finish, Henri has benefited from many years experience - both in terms of the farming & the refining of the Butchery style - coupled with 25 years of feeding two hungry sons!