An Isle of Wight farming couple are expanding their business by opening a farm shop and café at Dores Hill near Havenstreet. Directors of Wild Oak Farm – Ed and Laura Devereux-Pilkington – are first-generation farmers, who already successfully produce and supply ethically farmed meats and eggs across the Island. From the New Year, they will be expanding their business by taking on the lease for Dores Hill Farm off Briddlesford Road, transforming the site into a farm shop and café in February. An antiques and collectables emporium will be retained, with the doors set to open next month. The farm shop will stock various produce customers expect to see, such as 100% grass-fed, pasture-raised beef and lamb. Their pork is supplemented, only where necessary, with Isle of Wight grain, and the eggs are free-range. Ed and Laura use a mix of regenerative and permaculture methods to sustainably farm, thus eliminating the need for pesticides, herbicides and other harmful chemicals to force yields and growth. All livestock have been selected to work in harmony with the land, aiding in the build-up of healthy soils and ecosystems. The couple will also be stocking several other quality Isle of Wight products to showcase the diverse food the Island has to offer, consistent with their aim to support other small farms and small holdings on the Island. This will provide opportunities for many small business owners to extend their network. 
They are passionate not only about their farming methods and their dream for sustainability but also about supporting local small businesses through providing an outlet for handmade crafts and hope to offer a fantastic selection of gifts later this year. Ed Devereux-Pilkington says:
“We are looking forward in the coming year to be welcoming people for days out on the farm, either through way of our ‘be a farmer for the day’ or to ‘Open Farm Sunday’. “The farm shop and emporium is another string to the diversification Wild Oak Farm is implementing with the hope of more engagement with the public and to share what we are learning along the way, both the struggles and the rewarding moments.”
