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From field to fork Family-owned Frank’s Farm serves up a trove of locally produced food
L overs of local produce should look to Frank’s Farm this September, where founders Anthony Davison and Paul Sanderson are building a community around quality, sustainably sourced food. Based just outside Elsworth village, to the north-west of Cambridge, this family- owned farm has thrown open its doors to host an array of passionate independent food producers, with the intention of offering locals an alternative to the supermarket experience. By encouraging local trade with a personal touch, Frank’s Farm seeks to reacquaint shoppers with exactly where their food comes from – and to place a greater emphasis on fresh, seasonal foodstuffs, produced with a focus on flavour rather than shelf life. Thinking forward Frank’s Farm is named after Frank Davison – Anthony’s great grandfather – who purchased farmland just outside Elsworth in 1920. Since then, the land has accommodated four generations of Davison farmers. Paying homage to his family’s roots, Anthony’s vision for the business has one eye on the past and the other on the future. Taking inspiration from how his grandfather’s farm would have operated,
Anthony wants Frank’s Farm to become a community hub, where local people can come together and experience the fresh produce being grown in their area. By serving up local, seasonal food in a community-focused space, Frank’s Farm can reduce food miles while keeping money in the local economy – and by removing the need for middlemen, both producers and consumers can get better deals. A win-win situation. More than this, Anthony wants the ideas of sustainable living to take root in the community. By running regular workshops at the local primary school, he aspires to educate the next generation on a more thoughtful way of eating and living. By embodying what it means to be a conscientious local business, Anthony hopes the Frank’s Farm model could be adopted all around the country, increasing food security, health and community bonds up and down the nation. Frank’s Farm reacquaints shoppers with where their food comes from
Explore more and get the latest updates by signing up to the newsletter at franks.farm new specialist vendors on-site and new ways to work with other local businesses, Frank’s Farm is one to watch in the coming months. These fields are fertile ground for fresh ideas and even fresher food. Home-grown Where Frank’s Farm departs from the agricultural experience of last century is in the wide-ranging smorgasbord of artisanal food producers that trade from the premises. Operating as a retail park for local food specialists, visitors can find a great variety amid a market atmosphere. Frank’s Farm plays host to Remi’s Craft Butchery, specialising in sustainably farmed local meat; Webbsour Bakery, producing fresh sourdough bread, focaccia and croissants; House of Biscotti, creating traditional Italian treats and fresh pasta; as well as Lauren’s Chocolate, an artisan chocolatier with various flavours, including vegan options. Topping this off is the Grain Store Deli, from which you can pick up locally sourced fruit and veg alongside a range of cheeses and preserves. For a coffee and a bite to eat, the Workshop Cafe serves breakfast and lunch using locally sourced ingredients. With plans to expand by bringing
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