John Hepburn-Wright of Rattray based Wright Root horticulture business speaks about his growing enterprise.
How and why did you start in business?
I started The Wright Root having been involved in many different land-based businesses for over 30 years when I was made redundant, and at the same time I had the opportunity to take on a smallholding following the retirement of the owners.
How did you get where you are today?
The Wright Root was developed from a small-scale production hobby in 2017 to what is now a full-time business.
The first 12 months were very intensive in terms of finding land, creating business plans, production manuals, rotation plans and planting and harvest plans alongside actually producing and marketing the vegetables.
Who has helped you along the way?
I come from a farming family and my interest in horticulture was started by my grandfather and his garden.
Through my family I have been fortunate to see and work in many areas of horticulture.
Now with the support of family and the owners of the smallholding I have been able to start this business.
Your biggest mistake?
Listening to others say you need to have large areas of land and be an industrial farmer before you can be successful.
That is how agriculture is perceived but is not necessarily the case.
What is your greatest achievement to date?
Other than my children it must be that within a year of the business becoming
full-time we won the Farm to Fork category in the Courier’s Menu Food
and Drink Awards.
It was great to be recognised for the hard work and effort that goes into producing local seasonal produce and for the ethos of the farm, which is to help educate people to farm better not bigger.
Hopes for the future?
To continue to develop the business to supply fruit and vegetables to as many people as possible and to help reconnect them with how, where and when their food is produced and available locally.
To educate and train the next generation of small-scale specialist farmers.
Do you want to recruit in the future?
We have taken on our first team member which has allowed me to get out and about and promote the business knowing there is still someone on the holding keeping things moving forward.
We anticipate we will need to employ another two full-time members of staff and various casual workers at peak times.
What is the hardest thing about running your own business?
Trying to do everything and then only doing the parts you enjoy. I know I am not good at marketing so tended to spend as much time as possible growing things, as you could not market if you did not have the produce. Working long hours establishing a business can be a lonely place, especially if you are used to working in a large office with a lot of people around you.
How do you relax?
Good food, company and the occasional days’ fishing – which is more about the location and the picnic!
