1. OUR HISTORY Established in 1999 15 Acres on a 7 year lease under FRS Former dairy farm - gently sloping south facing Objective: to grow vegetables in season for Brooklodge Hotel Obtained Organic symbol from Organic Trust in 2001 Resources: commitment & 2 unpaid staff

2. OUR DEVELOPMENT New focus in 2003 – hotel/restaurant supply Expansion of vegetable range and fruit Established seasonal cropping programme, on-farm propagation, transplanting & direct seeding 2006 – farm 150 acres ; 4,000 sq ft of polytunnels Renewed lease for further 7 years, second farm leased and entered REPS 3

3. CURRENT POSITION 6 full-time staff Customer base: 40 restaurants/hotels on the East Coast Health food/quality vegetable shops, e.g. Fallon & Byrne, Cavistons, Happy Pear Full range of machinery, mobile irrigation Refridgerated transport Development support obtained – Department of Agriculture Organic Sector Grant

4. AWARDS Cavan Crystal Eurotoques Food Award 2005 Bridgestone Awards – 2005, 2006, 2007 & 2008 Food & Wine, Commended - Artisan Food Producers of the Year 2007

5. IMPROVING MARGIN – HOW? Quality products Mechanisation Proper pricing structure Service Product/customer relationship Educate Credit/cash flow

6. MARKET TRENDS Market demands - react to them People cooking at home more Health and food still priority for family Reduction in restaurant sales, but increase in shop sales

7. THE FUTURE Tough times However, people still need quality food Extend growing season further Increase efficiencies Expand and develop customer relationships further