What does it really take to run a family farm across generations?

In this episode, we sit down with John, Alice, and Rufus Pawsey of Shimpling Park — a 4,500-acre organic farm in Suffolk that's been in the family for five generations. We pick up a conversation that started at the CLA breakfast at the Suffolk Show, going deeper into what it's actually like to work together as a family business.

From navigating disagreements over paperwork and loader tractors, to the Cock-up of the Year award, succession planning, and the challenges of back-to-back difficult harvests — this is an honest, warm, and often funny conversation about the realities of farming today. We also explore how diversification through weddings, food events, school visits, and a working flour mill helps keep the business resilient in uncertain times.

If you're interested in family business, rural enterprise, or the future of farming, this one's for you.