Groobarbs Wild Farm celebrates decade of phenomenal success

Groobarbs Wild Farm, home of the popular ‘Groobox’, is celebrating its 10th year of business.

One week after getting married, in November 2013, David and Rebecca Fryer started selling vegetables at a local farmers market.

Rebecca Fryer at her first farmer's market (Image: Groobarbs)

Now, a decade later, they employ 60 staff and have three farms!

The couple started out growing half an acre of veg near Knutsford, packing the veg boxes in the garage of their rented cottage, before building their first barn a year later.

Rebecca and David Fryer down on the farm (Image: Groobarbs)

The pair went to artisan markets in the local area, talking to customers about their produce and signing them up for regular deliveries.

David Fryer growing their first carrots 10 years ago (Image: Groobarbs)

The business grew steadily and gained popularity in the local area.

When the pandemic hit in 2020, things really took off for the farm.

Orders for the Groobox grew seven-fold in just one month during the pandemic (Image: Groobarbs)

The business grew seven-fold in just one month.

Farmer David Fryer said: “People were banging on the doors saying the supermarket has let them down.

“For some we were their only hope of fresh food.”

The farm now delivers to homes across Cheshire, Merseyside and Liverpool (Image: Groobarbs)

With soaring orders, more land was needed for growing vegetables.

The farm expanded with the purchase of 60 acres of land in nearby Great Budworth, Northwich, where the majority of the produce is now grown and a further 16 acres near Tarporley.

David Fryer gathering fresh produce from the field (Image: Groobarbs)

The farm has managed to maintain its delivery numbers each week, now delivering across Cheshire, Manchester and Liverpool.

The couple, who have two children aged six and three, then thought it was time to offer something really special for local people and Groobarbs Field Kitchen was born in August 2022.

David Fryer in his tractor and Groobarbs Field Kitchen (Image: Groobarbs)

Groobarbs Field Kitchen has been developed inside a beautifully converted barn at Groobarbs Wild Farm in High Legh.

The £350,000 'field to fork' restaurant offers a unique ‘true seasonal dining’ experience in the middle of one of their fields.

This aims to educate people on the benefits of eating true seasonal and local veg, fresh produce grown in the field just metres from the kitchen

High Legh Farm today (Image: Groobarbs)

Guests can watch chefs at work as a large open kitchen runs the full length of the venue and sits at the heart of the modern rustic barn.

Esteemed chef Mark Price, who gained a Michelin listing at Hugh Fearnley-Whittingstall’s River Cottage Canteen, heads up the kitchen.

Veg boxes rotate weekly, just as with the Field Kitchen menu.

To find out more or make a reservation, visit groobox.co.uk/field-kitchen

To round off their 10th year, in September the team were lucky enough to win a hat trick of accolades at the Taste Cheshire Awards.

They won a Bronze Award for sustainability for the farm, Silver Award for Food Producer of the Year for Groobox The Veg Box and a Gold award for Large Restaurant of the Year for Groobarbs Field Kitchen.

David and Rebecca Fryer and the team celebrate winning three awards at this year's Taste Cheshire Awards (Image: Groobarbs)

Diners in Groobarbs Field Kitchen enjoy meals made from fresh produce grown in fields just yards away (Image: Groobarbs)