Updated: 7th April 2002

This is the first of a series of non-regular newsletters designed to keep you up to date with our news. Providence Farm is unique. Much of its philosophy runs against the grain of today's farming, and yet it flourishes. In an age of farming dominated by vast fields, huge production units, specialisation, and intensive use of man-made chemicals, Providence Farm is a mixed farm that thrives on just eighteen acres.

How does it survive in a competitive market ­ let alone hog many of the awards the Soil Association bequeaths each year? The answer certainly isn't in milking agricultural subsidies! (In 2002, the farm received a total of £5.45 in subsidies.) So what's the secret?

Diversity, tenacity and organic agriculture. Pammy and Ritchie Riggs started Providence Farm 13 years ago, with no farming experience save some childhood memories of helping out neighbouring smallholders. A radio interview with Lady Eve Balfour (a founding member of the Soil Association) had been their inspiration. They read her book The Living Soil and felt an affinity with everything between its covers. So putting the land into organic conversion was a natural first step.

Some milking goats, a few sheep and cattle, that's how it started, and they learnt their way from there. Living with their two sons in a caravan, they built up their experience, as well as literally building the farm - everything from the shop to the pig sties have been built by Ritchie. Now the farm supports pigs, chickens, ducks, guinea fowl, geese, sheep and cattle. The new farm shop sells Providence's own meat and eggs, as well as vegetables from Holsworthy Organic Growers, and apple juice pressed from local organic orchards.

Their success is measured in many ways. Above all, the farm provides a livelihood for Pammy and Ritchie ­ so much so that they've been given permission to build a house on their land. (It is extremely rare to be able to prove agricultural viability on just eighteen acres, but Providence Farm's success convinced the planners). Another sure sign of success ­ a vet rarely needs to call at Providence Farm. "We throw good welfare at the animals, and never think about the bottom line," says Pammy, "and yet it pays". Tellingly, she doesn't know the name of any poultry diseases. Any signs of illness are treated with homeopathy. Even more impressive, is the fact that Providence farm survived the economic hardships of the Foot and Mouth crisis, which decimated many other larger farms locally. Their diversity of production was a strong factor. Literally, they don't keep all their eggs in one basket, and it makes sense.

Of course, their host of Soil Association awards are a much sought after seal of approval. Providence Farm has won 'Best Pork' two years running, and in 2002 won two prizes for 'Best Poultry' for their guinea fowl and duck. And that isn't counting their 'commended' entries! At a recent conference they were cross-questioned by some big poultry producers fishing for hints as to how to produce such flavoursome meat. What is it they feed the ducks and chickens to allow them to steal another award another year running? When Pammy told them, they laughed in disbelief. She cuts grass to feed to the chicks, and finds them special plants such as buttercups and docks. Something only a small farmer can do.

There are many other examples of the care, attention and thought lavished on this farm's many inhabitants. Worried that their pigs - highly intelligent animals - might get bored, Ritchie stuffs old tyres with feed. The pigs enjoy searching for their food, something they'd do naturally. Pammy encourages ducklings to play and develop by giving them cardboard boxes and makeshift tunnels. At Providence animals aren't just products and farming isn't just a job. All animals are reared in small batches, and cared for with devotion, skill and love.

So where to next? Providence Farm's future plans are on a different scale to what many might predict. No multinational thousand-acre farm. No, Pammy and Ritchie just hope to keep the farm keeping them, and give their sons a livelihood if and when the time comes for them to join them on the farm. They are trying out some different fowls, such as Cornish Game birds, and have exciting plans for new product lines such as French charcuterie, salamis and chorizos. Other hopes are to rent a little more land, and employ a butcher so that they can process all their meat on site. At the end of the day, as they say, it is about "selling meat with a clear conscience".

Sophie Poklewski Koziell