Ben and Georgina Woolf, who run Oak House Farm in Sproughton, near Ipswich, celebrate five years since they opened butchery on site

It has been five years since a Suffolk family made their dreams a reality and opened a butchery on their farm.

Ben and Georgina Woolf, who run Oak House Farm in Sproughton, near Ipswich, launched their store in June 2019 as an avenue to sell beef and pork sourced from the rare breeds on their farm.

The pair believed the venture, which has been a hit with customers, has allowed their business to thrive where other small farms or businesses have shut or merged with larger sites.

They wished to mark the milestone by reflecting on their eventful, if turbulent, journey.

Georgina said: “It has been something of a roller coaster with the Covid-19 pandemic, which started a year or so after opening, and huge changes in the funding available to farms in the last five years.”

Despite these challenges, the business has continued to grow, the pair said.

The family also have another cause for celebration, with 2024 marking exactly four decades since Oak House Farm came under their ownership.

Since they opened the butchery, Georgina said the pair remained true to their ethos of providing the best quality products for the lowest price.

Customers come from near and far, Georgina said, with some travelling from London or the Midlands.

Ensuring animal welfare is prioritised and reducing food miles are also key aims for them, she said.

Oak House Farm is known for its Suffolk Red Poll cattle and endangered Large White pigs and currently employs four people.

All beef and pork products sold at the butchery are produced on the farm.

Lamb is either home-reared or sourced from another farm in a neighbouring village, while all their poultry comes from elsewhere in Suffolk.

Georgina said: “Food scares over the last few years mean that people are increasingly interested in the provenance of their food and we’re always very happy to talk about any aspect of how we look after our animals.”

Looking to the future, the Woolfs said they wanted to expand their wholesale business.

They are also thinking of setting up a mail order delivery service to bring their products to more people.

Georgina added: “Whilst we haven’t yet finished growing in the local market, we’re keen to get our products in front of a wider audience.

“We look forward to continuing to grow the business over the next five years on the way to celebrating 80 years since the purchase of the farm.”

To mark the butchery’s fifth birthday, Ben and Georgina are hosting a competition.

Two lucky winners will receive vouchers equivalent to the value of their shop, meaning they can top up again for free.