North-West couple achieves pork status on Mount Gnomon Farm

FROM small free-range pork producers to opening an on-site butchery and events centre, Mount Gnomon Farm has come a long way in five years.

Eliza Wood holding pork and fennel sausages and Guy Robertson of Mount Gnomon Farm in front of their new butchery, restaurant and events centre at Penguin, Tasmania

FROM small free-range pork producers to opening an on-site butchery, smokehouse, events centre and restaurant, Mount Gnomon Farm has come a long way in five years.

Guy Robertson, who runs the farm at Penguin on the North-West Coast with partner Eliza Wood, specialises in free-range Wessex saddleback pigs, a heritage breed that produces marbled meat.

On Sunday, the couple will hold an open day to show off their new facilities.

The day will also include farm tours and kids’ activities, as well as a range of food and beverage from on site and local suppliers.

“Because we supply to the public, the open day is a chance for them to come along and see what their support has helped us build,” Mr Robertson said.

Mount Gnomon Farm is keen to show off its new facilities to the public.

“We’ve invited some of our friends, such as the local beer and cider producers, as well. It will be sort of a little farm-based festival.”

Mr Robertson said it was unusual for farmers to open a restaurant but he and Ms Wood shared a passion for quality food and wanted to do something different.

Mr Robertson has an honours degree in agriculture, while Ms Wood graduated from the University of Tasmania with a major in journalism and history.

Last year she travelled to Europe on a Churchill Fellowship investigation of agri tourism.

Their business is focused on producing ethically raised meat with minimal impact on the environment.

Along with pigs, the farm is home to rare breed chickens and ducks, Highland cattle, traditional dairy cattle, and Shropshire sheep. The open day runs from 11am to 4pm.