Small by name, but not by nature

The chef-turned-farmer

JULIUS ROBERTS would stare at the producers delivering fresh food to the Noble Rot restaurant in London, where he worked as a chef, and envy their sunny, healthy demeanours. By contrast, he felt withered from lengthy shifts in a scorching kitchen. Eventually, fearing the onset of burnout, he handed in his notice and headed for his family’s holiday cottage and its eight acres in Suffolk.

‘It was a leap of faith, but soon I found myself connecting with Nature,’ reveals the former sculpture student. Mr Roberts’s first purchase was four hirsute Mangalitsa piglets that arrived in the back of their breeder’s car. ‘I watched them walk into their pen in the woods shell-shocked and then sniff and come alive. It was a defining moment for me. It made me want to change perceptions and show consumers how much intellect and