Okay, it bothered Oliver for a bit but he likes to stew over such things. It didn’t affect our trade, we believe, and that’s because for a business like ours, it’s all about the product and the branding.
Our pork is Tasmanian, from our farm in the West Tamar, and producing the finest pork available – succulent, dark and delicious. It’s slow grown and the pigs have a healthy, happy outdoor life, exercised and stress free.
All this means we’re able to brand our product and our stall with lots of signs saying local Tasmanian fare, farm-made, rare breed and slow grown, free range and family run. And so we attract the kind of customers who prefer to eat that sort of product – they know where it’s come from, how it’s made and what’s in it. They’re supporting ethical farming and local enterprise.
Our belief, when Oliver has stopped stewing about stall positioning, is that we each get the customer who’s right for us. And the conversations we have with people at our stall bear that out. Three years in, we’re increasingly confident of our product, sure of ourselves and our branding, enjoying the ride and eating better too.
It’s no mean feat for Oliver to have come from a non-food background and created a gourmet food business from scratch. And all because he became convinced that you couldn't buy a good sausages in Australia. (He likes to take a stand on breakfast goods). Other men might have switched to eating chops instead. But no, Oliver had to keep his own pigs and make his own sausages and bacon. That’s just the kind of guy he is.