OF&G Organic

The certification process takes you through the whole ethos of organic farming. Don’t be scared of certification – it’s part of the learning curve.

John Pawsey, organic farmer, Suffolk

Our ethos is very much embedded in the organic world, so to get certification seemed completely natural and the right thing to do.

Nick Barnard, organic food business, London

I look at it as a whole business: having cows and sheep, the environmental stewardship, and being organic knits together. That holistic approach is what allows us to flourish.

John Alpe, organic farmer, Lancashire

Producing organic poultry for Moy Park gives us a chance to make a reasonable income while maintaining the welfare of birds and appealing to consumers who understand the importance of welfare.

Sinton Kerr, Moy Park, County Tyrone

We waited until 2015 to get organic certification on our cheese company. We wanted to get our cheese certified because there weren’t that many organic cheeses available in the UK so it does make your products stand out.

Carl Warburton, Pextenement Cheese Company, West Yorkshire

What I like about working with OF&G is that you can pick up the phone to your organic certification officer anytime and ask questions. You get to know them and you can enjoy a laugh with them. It’s a supportive relationship.

Ian O’Reilly, Gazegill Organics, Lancashire