Our Team

Andy

I have been attending different types of farms and outdoors work activities since 2012, travelling across the UK from Scotland to England to Wales. These ranged from industrial farms, to private family run farming, to campsites, kennels, catteries, stable yards and more!

So far Hammond’s Farm has been a fantastic experience with very lovely people and a brilliant community. There have been already significant changes and makeovers that I’m looking forward to seeing when more things begin growing with some incredible farming adventures during upcoming months! 

Athene

I grow vegetables, flowers and hopefully the biodiversity above and below ground in the market garden. I am passionate about being part of a local, sustainable food system, producing healthy food from healthy land. 

Clara

Spending my time outdoors with a desire to eventually be working outdoors has always been what energises me. Contributing to protecting and caring for the environment has become an increasing consideration in my everyday actions. Working in the tree nursery at Good Small Farms I am learning new skills everyday. Prior to this I balanced a busy job in the NHS with being part of running a community orchard and growing my own veg there which I still do with my neighbours now. I love being part of a community producing local crops at home and at work. 

Eric

The links between land, food and community are as important, and neglected, as they have ever been. Developing more resilient connections helps us be appreciative of the hard work that goes into growing food and that treating the land well results in healthier, tastier food that is available to the local community.

Every day at Good Small Farms is an excellent combination of physical, mental and emotional challenge that ranges from setting up the next paddocks for the cows, developing financial projections for the business and fully appreciating the term ‘delayed gratification’ when planting oaks and (Dutch elm disease resistant) elms that are mere whips!

Graeme

Our resident ecologist: Graeme studied Conservation & Recreation Management at The University of Hertfordshire. Since then he has worked with Hampshire Wildlife Trust, Test Valley Borough Council and Hampshire Butterfly Conservation. Graeme helped co-found and was vice chairman of a conservation group called TARCA was the Environmental Correspondent for Love Andover Radio. Find out more here about Graeme’s work on the farm

Jessie

I acquired my first allotment at the age of sixteen, proudly painting a wooden sign to declare to the world that it was organic. Many years, and quite a few allotment plots, farms, community gardens, smallholdings and growing projects later, I still love growing plants and working with nature. Luckily I also love learning, as there always seems to be more of it to do.

As well as working on agroforestry and the tree nursery at Good Small Farms, I have my two amazing children to tend to, and am planting a new orchard over the road at Oakbrook Farm.

I’m motivated by the rather selfish desire to create the world that I want to live in; a fairer, kinder world full of life and colour, good local food, and thriving community. 

Matt

I am Matt and I look after the livestock on the farm. 

I used to work in the aeronautical industry, stuck behind a desk dreaming about getting out on the land for an agonising 8 years… I finally took the plunge in 2019 when I quit my job to grow vegetables organically to feed my local community. 

2 years later I read Gabe Brown’s “Dirt to Soil” and quickly realised that if I really wanted to heal the land and produce nutrient dense food I was going to have to start working with animals. This led me on my path to regeneratively grazing animals and here I am producing nutrient dense beef and other products on a 100% pasture fed system!

Max

Hi, I’m Max – Assistant Grower with Athene in the Market Garden.

Back in 2019, I pursued a career change in search of impacting my surroundings and the community in a more meaningful and positive way. I re-trained in land management, working on nature reserves to protect wildlife habitats and increase biodiversity.

After becoming more aware of the broad issues affecting land use and our current food and farming systems, I focused on gaining experience working in agroecology and regenerative farming.

I am a keen naturalist and absolutely love working outside, growing nutritious salad and veg for the local community in a way that is good for nature!

Michelle

I’m a photographer and graphic designer retraining in regenerative, organic agriculture, working with Good Small Farms in the marketing team. I’m happiest in a field of linseed, which I’ve been growing here at the farm as part of my dissertation project.

My journey back to food and the land began more than a decade ago in rural Italy, and has led me to a MSc in Sustainable Food and Natural Resources at CAT in Wales, exploring the interconnecting systems which underpin food production. I’m passionate about local food networks and their potential to be resilient, interwoven into and nourishing for our communities.

Rachael

I grew up in a family of keen and professional gardeners, spending much of my childhood outdoors caring for nature and growing plants, flowers, and food.

These early experiences shaped my passion for the connections between healthy soils, biodiverse ecosystems, and human wellbeing. I’m particularly interested in how diversity, balance, and care across natural systems — from soil and plant communities to the human gut microbiome — can support both mental and physical health for people and planet.

I help pack our organic food boxes and deliver them to our lovely customers, ensuring the care taken in growing our food continues from field to table. With a background in planning, organisation, and working with people, I value connection, teamwork, and community, and feel grateful to be part of a kind, knowledgeable team nourishing both land and people.

Scott

I love numbers, which is probably what you’d expect an accountant to say. And food is a real passion of mine too, cooking for others especially. And when I became a Dad in 2017 it changed the way I looked at what we put into our bodies three (or more!) times a day. I realised not all food is created equal.

Joining the GSF team to support the finance function and serve the greater mission, to show that good, small farms can be successful in delivering incredible quality food for the communities they serve, is the perfect combination of my years of training and working as an accountant, and my passion for lovingly-produced, minimally-processed, local, healthy, real food. 

Stuart

Diversity seems crucial in life on the whole: diet, society, community, culture, art, exercise, environment. Diversity is a winning formula so it feels logical that is reflected in the way we produce our food.

By ‘our food’ I mean not just food for humans but for every creature in the farm ecosystem because, ultimately, if we provide for the micro organisms in the soil, then we provide for the invertebrates, the birds and mammals, the plant life and of course we humans….!

A diverse farm feels far more egalitarian to all life at the same time as producing high quality organic food and integrates itself with the cycles of life and its surrounding environment as opposed to sitting outside of them.

Tom

I’m Tom, the farm manager here at Good Small Farms.

My journey into sustainable farming started out in the kitchen, cooking alongside my grandmother after school and helping out at her allotment picking beans, tomatoes and anything else I could get my hands on. I became obsessed with food, and questioning where, how and why ingredients are produced.

I’ve since had a winding career in the food system, working as a chef, butcher, stockman and market gardener, most recently completing an MSc in Sustainable Food Systems from UWE.

I’m passionate about trying to address the social, health and environmental issues that our current food system creates, and despite the complexity of the challenge believe that there is also a simplicity to the solution – that the closer food is produced to its natural ecology, the better it is for the environment, the higher its nutrients and the better its taste.