A Day At Pagets Farm 🐮

Our trip to Pagets Farm!

When you invite a group of chefs to a vegetable farm, expectations run high. But our recent visit to Paget’s Produce more than delivered. It was an eye-opening day for all of us

As soon as we arrived, we were greeted not just by the farmers, but by their friendly farm dogs, who immediately made themselves known. We were told they’ve been trained to shut doors behind them and they were very keen to show us their trick - it may be the cutest thing I have ever witnessed.

Brothers Tim and Tom Paget run the family farm together. They were both incredibly welcoming and took the time to show us around, explain how they work, and answered all of our questions. It was clear from the start that they take great pride in what they do.

Our tour began in the pumpkin and squash fields. It was late in the season when we were there, so the crops were well developed and ready for harvest. Tim talked us through the different varieties they grow, each chosen for its flavour, texture, and appearance. There were large, deep-orange pumpkins for traditional autumn dishes, as well as smaller, more unusual varieties of squash used by chefs for roasting or purées. Although Tim did explain that the Pumpkin are mainly grown for the children of the family, a tradition they have stuck to for many years.

We then moved over to the beetroot fields. The rows were uniform and healthy, with different types of beetroot growing side by side. Tim explained how they manage soil nutrition to produce consistent colour and sweetness across the crop. He also spoke about how different chefs prefer different beetroot varieties depending on the texture they’re after in the kitchen, some better for roasting, others ideal for pickling or raw salads. Everyone has their own preference, but a favourite of ours is the Candy Beetroot - just look at that colour 👆🏻

Next were the cabbages, grown in neat rows with dense, well-formed heads. The attention to detail was obvious, from spacing and irrigation to pest control and harvesting timing. It’s clear that nothing on this farm is left to chance.

Finally, we saw one of the standout crops of the day, the heritage rainbow carrots. They come in a range of colours, from deep purple to golden yellow and orange. Tim pulled one from the soil to show the natural variation in colour and explained how they’ve been growing these heritage varieties for years, both for their flavour and for the visual appeal they bring to restaurant menus. It was quite fascinating to see them all sticking out of the ground, waiting patiently to be harvested.

Throughout the tour, it was clear how well Tim and Tom complement each other. Tim focuses mainly on the growing side of the business, the soil, the crops, and the day-to-day farming work; while Tom oversees logistics, sales, and customer relationships. Between them, they’ve built a business that balances traditional farming methods with modern efficiency.

They spoke openly about the challenges that come with running a farm of this scale, unpredictable weather, changing consumer demand, and labour shortages being among the biggest. But it was equally clear how much they enjoy what they do and how committed they are to maintaining high standards. They value the relationships they’ve built with chefs and restaurants and understand the importance of consistency and communication when supplying professional kitchens.

After walking the fields, we were invited to lunch - a beautiful treat, and well needed after so much walking (its mind-blowing how big farms really are).

For us, this visit wasn’t just about seeing vegetables in the ground. It was about understanding the process behind the produce we use and sell every day. It’s easy to forget how much work goes into every box of vegetables that arrives at a kitchen door. Standing in those fields, hearing about the months of preparation, the unpredictability of the weather, and the effort that goes into each crop, gave us a renewed appreciation for the ingredients we work with.

Seeing the produce in its growing environment also changes how you think about it. The rainbow carrots, for example, weren’t just visually striking, they represented the result of years of trial and selection. The beetroot, the cabbages, the squash, all grown with the same attention to taste, colour, and consistency that chefs look for.

A fabulous day, we will most definitely be back to visit those beautiful farm dogs and grab a bite to eat (oh and say hello to Tim & Tom😊 )

Georgina Williams ~ Marketing Assistant