Switching from sheep to organic beef, cereals and agri-tourism

In this week’s episode, we meet organic farmer and entrepreneur Richard Ball, farming on the Meath/Westmeath border. Richard and his wife Bairbre switched from lambing a few hundred ewes to a more diversified operation, including agri-tourism, organic beef boxes, more recently oats.

Richard talks about the important role the farm plays in supporting his tourism business, Johnsfort, with the Balls hosting farm stays and a range of tours across the island. This includes local tours tapping into what the Boyne Valley and Ireland’s Hidden Hearts have to offer.

He also touches on his experience reintroducing tillage back onto the farm, producing oats and his herd of Dexters, Angus and Shorthorn cattle, with meat sold direct to consumers, as well as a small herd of Highland cattle.