Welcome
In 2021, we reached a new milestone: we are a carbon positive farm.
Leap Farm is a 108 ha property that was established by Iain and Kate Field in July 2012. They farm Swiss Toggenburg dairy goats and produce Tongola Cheese on farm, in addition to beef and goat meat.
Their mission is to produce the highest quality food and improve the ecology of the landscape while ensuring the best health and happiness of our animals.
Happy animals make the best quality food. Leap Farm has been named a delicious. Produce State Winner in the “From the Paddock” category for our goat meat, and our Bloom, Curdy and Zoé cheeses have won State and Gold Medals in the “From the Dairy” category.
Kate has been listed as one of three finalists in the 2022 AgriFutures Rural Woman of the Year Award. She has developed Leapful, a skincare range that uses the lactic whey, a by-product of cheese making, as the foundation of the products. Developing a beautiful and functional product from what is otherwise waste that needs to be managed, is another example of their innovative approach to farming with environmental stewardship at the heart of what they do. For more information about Leapful, or to place an order, head to the website here.
In 2019, Leap Farm was awarded the Sprout Small Producer of the Year - as voted by other small producers and customers. In February 2020, Leap Farm was short-listed in The Weekly Times Farmer of the Year Award in the Innovation Category.
A Podcast about Regenerative Farming
Find out more about regenerative farming, as Kate Field interviews other farmers, scientists, gardeners and chefs to get answers to questions about what more we can be doing to farm and eat with the health of the planet in mind.
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@leapfarm
