Todd Richardson: The Chef & Farmer

Meet Todd, the down-to-earth farmer with 20 years + years of experience as a professional chef. Growing up on the far South Coast of NSW on a small hobby farm in Bermagui, a passion for exceptional food has been with Todd from day one.

In the kitchen Todd's dishes focused on seasonal, local produce and highlighted the very best in terms of ethically sourced seafood and meat. Eager for a new challenge, it made perfect sense; Who better to produce eggs, meat and small goods fit for a chef?

Todd's farming practises have been experimental; perfecting his sustainable practises by trial and error and adjusting factors to best meet the needs of each season. The passion for regenerative farming that radiates from Todd is contagious, and best seen first hand . Careful though; before you know it you'll be out in the paddocks in a pair of gumboots, inspecting cow poo for dung beetles and comparing organic matter with surprising glee.

Lisa Richardson: The Boss & Brains

Lisa's connection with the Hasting's region is one that runs in her blood, her family having been here for generations. With a background in tourism and hospitality it was only natural that her past experience and bubbly personality would be perfect to lead a front of house team.

Along the journey, Lisa has done it all; effortlessly adapting her diverse skill set to meet all their business needs. Lisa's person focused approached has been pivitol in establishing a loyal customer base who have supported the couples evolution, providing the vital administrative backbone that ensures smooth running of all daily operations.

Lisa's genuine belief in their partnership and commitment to see through Todd's eccentric ideas has landed her knee-deep in (pig)shit more than once. However the conviction she speaks with when she describes her adoration for their latest journey leaves the impression that even the absurd and challenging can be laughed off, as long as the two are in business

LV's on Clarence was a labour of love for Todd and Lisa. The pair spent months gutting the leopard print wallpaper and outdated decor, replacing it with reclaimed timber and vintage touches. During the months of late night renos, there were debates over the names of two important new arrivals; their second child, soon to be born, and the restaurant they were about to open.

LV's perfectly captures Todd and Lisa's commitment to living a life aligned with their values. Named after the couple's two children, Laiken and Violet, the restaurant transitioned into a thriving cafe after 12 months, when late nights no longer served the young family.

Though opening hours changed, producing culinary excellence with high quality, locally grown and sourced ingredients has been a non-negotiable. For eight years LV's became an institution among locals. Todd's feverish passion for fresh, local ingredients began to inform change on a wider level, inspiring customers to become curious about where their food was coming from.

From little things, big things grow, and a singular egg sparked today's enterprise. Wanting to make their business more sustainable and ensuring quality of produce wasn't compromised, Todd and Lisa began share farming.

This change proved to be a lifesaver during the pandemic as supply chain issues had brought others in the hospitality industry to their knees. This couples creative solution didn't just keeping the cafe running, it also inspired the couple to have the courage to make the move to becoming full time farmers.

Produce boxes kept the local community fed, supplying high quality ingredients to those increasingly locked down. Todd and Lisa's philosophy proved true; investing locally means the locals invest in you.

The purchase of a 320-acre farm at Rolland's Plains, brought with it limitless potential. Click through to Our Farm or Shop Now to see what seasonal offerings Chef2Farmer currently have for the Hastings community.

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