Food Drink

Wakefield Grange Bring Home The Bacon At SA Food Awards

Proudly South Australian and sustainable meat business Wakefield Grange has taken out two top gongs for the second consecutive year at the annual SA Food Industry Awards.

Proudly South Australian and sustainable meat business Wakefield Grange has taken out two top gongs for the second consecutive year at the annual SA Food Industry Awards.

The three-year-old-company has grown from a husband and wife team, consisting of Nathan and Sophie Wakefield, selling products at single farmer’s market each week to a thriving small business servicing up to 30 local restaurants and eateries, and a retail store in the nearby township of Yankalilla.

Ms Wakefield said her team was proud to receive the award, which recognises and celebrates individuals and businesses that are making their mark in the food industry by demonstrating their outstanding vision, leadership and innovation.

“It is an absolute honour to have been awarded both the Food Processing Equipment Innovation Business Award and the Moore Stephens South Australia Service Provider Award amongst a prominent field,” said Sophie Wakefield.

“Congratulations to all those who were named finalists across the board, each of whom are contributing to a better food scene for our state.

“At Wakefield Grange we believe in trying things differently, getting out of our comfort zone and promoting a sustainable and local vision. This award offers our family and our employees a huge pat on the back and shows us that South Australians are truly embracing our ‘nose-to-tail’ philosophy and locally-grown produce.”

The company prides itself on its sustainable vision, with this commitment extending from the paddock into their butchery and throughout the Yankalilla retail store.

With a unique, on-farm processing facility, the meat produced and sold by Wakefield Grange is born, raised, processed and sold predominately from within the Fleurieu Peninsula.

The company has also launched a gourmet line of paleo inspired pet food this year, to service the Fleurieu emerging niche market and take advantage of the secondary cuts of meat.

“We believe in respecting and processing the whole animal. Most people don’t realise that there is a lot more to an animal than just the piece of meat they pick up from the butcher. We are continually finding creative ways to utilise that secondary cut.”

Last year the business likewise took out two top gongs in the Primary Producer and Sustainability categories.

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