Hobart & South

Fat Pig Farm

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80 Dillons Hill Road, Glazier's Bay, TAS, 7109

+61 415 168 285

Features

Theatre pax 50-100 Theatre pax under 50 Banquet pax under 50 Cocktail pax 50-100 Cocktail pax under 50 Offsite venue under 500 pax Nature & Wildlife Tastings Tours Restaurants Caterers Entertainment & Speakers Promotional Products/Gifts

Do

Fat Pig Farm offers farm tours, an immersive paddock-to-plate experience, and cooking classes. Matthew Evans and Sadie Chrestman run the 70-acre family farm in the beautiful Huon Valley, south of Hobart.

Matthew Evans is a chef by trade who is also the host of Gourmet Farmer on SBS TV. He is an advocate for sustainable seafood and is a strong believer in knowing and trusting what you eat. Fat Pig Farm is an extension of this philosophy, growing and rearing as much food as possible for the table. Based on a constantly changing home-grown menu, leisurely feasts, of up to five courses with matching Tasmanian beverages, are hosted at the long farm-house table. The farm also offers workshops on seasonal cooking, smallgoods and cooking with fire, garden design and vegetable growing.

Conference

Fat Pig Farm can cater for any offsite venue in Hobart, their famous paddock-to-plate experience is available no matter what venue you choose. So if you have a large group and need a larger venue, you can still get the best from Matthew Evans and his team. Full restaurant hire is available at Fat Pig Farm, ideal for smaller group lunches or dinners.

Eat & Drink

Matthew Evans and Sadie Chrestman host Farm Feasts, taking what’s great from the garden and turning it into long, lazy meals shared around an extended farmhouse table in a purpose-built dining room. The cookery school and various workshops on growing and preparing food are hands-on experiences that range from a few hours to a couple of days. Workshops can be tailored to the interests of your group and include time outside visiting the animals and the extensive market garden, the orchard, the bush foods garden and the courtyard with its various fire cauldrons.

The contemporary, timber barn-like dining room sits between an open kitchen and panoramic views of the farm and the valley beyond. Between courses, guests are invited to explore the farm to discover the origins of their lunch menu.