Episode 75 - Conscious Valley marries a passion for food and farming

In a quiet valley, just 20 minutes from downtown Wellington, farmer Hamish Best is marrying his passion for farming with his marketing which he hopes will become the red meat of choice for discerning Wellingtonians.

In this episode, Sarah Perriam-Lampp talks with Hamish Best from Conscious Valley about building a premium local red meat brand just outside Wellington. Hamish shares how combining strong agronomy, selective breeding, and direct-to-consumer marketing is helping connect city eaters with high-quality, sustainably produced lamb and beef from the doorstep. He also discusses the challenges of brand awareness and the value of independent awards in growing a trusted regional food business.

Guest:

• Hamish Best, Conscious Valley

Host:

• Sarah Perriam-Lampp, CEO and Editor-in-Chief, Country-Wide

 

Hamish Best, based just 20 minutes from Wellington’s CBD, shares how he’s building Conscious Valley into a premium local red meat brand that connects city consumers with the land surrounding them. Returning to the family farm, Hamish combines his agronomy background and experience in Australia to focus on adding value beyond the farm gate through consistent, high-quality lamb and beef production.

Using careful breeding, pasture intensification with lucerne, and hand drafting to ensure meat quality, Conscious Valley targets discerning customers who appreciate a strong sense of place and flavor. Hamish discusses the challenges of brand awareness in a competitive market, the importance of independent awards and recognition, and the ambition to make Conscious Valley Wellington’s signature red meat brand.

Rather than chasing scale through land expansion, Hamish believes in growing by building direct connections with local markets, restaurants, and consumers. He sees technology and good agronomy as key to delivering consistent products while maintaining traditional farming values. For Hamish, the goal is simple: provide Wellingtonians with premium meat from right on their doorstep and foster pride in local produce, helping create a sustainable, resilient food future, one rack of lamb at a time.

Read the article from the Country-Wide Winter issue here. 

 

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