About Us

Our Story

We’re Cass and Nick, first-generation farmers passionate about regenerative agriculture, ethically raised livestock, and honest, nutrient-dense food.

With access to family land just outside the village of Quin, County Clare, we decided to pack up our lives in the subtropics and take the leap into farming full-time. In December 2021, we moved from Byron Bay, Australia, to Ireland and began building Lúnasa Farm, a small, certified organic family farm we now run with our two children, Finn and Isla.

Our goal is simple: to raise food with integrity, care for the land, and share the best of what we grow directly with our community.

About Us

Cass

Cass grew up by Clovelly Beach in Sydney’s Eastern Suburbs. In 2013, she completed a livestock apprenticeship at the Stone Barns Center for Food & Agriculture in New York and has been working in organic farming ever since; managing livestock operations, growing seasonal vegetables, and selling produce to farmers’ markets and chefs.

As a wholefoods cook and qualified nutritionist (BSc Food Science & Nutrition, La Trobe University Melbourne), Cass is passionate about food education, seasonality, nose-to-tail eating, fermentation, and the slow food movement - creating food that nourishes both people and the planet.

Nick

Nick grew up in Quin and trained as an engineer before following his true calling — regenerative farming, whole-animal butchery, and charcuterie.

He spent five years running a pasture-raised pig enterprise in the Byron Bay hinterland, selling pork boxes directly to customers while learning the art of artisan butchery with Hayters Hill Farm. Nick has also travelled twice to Italy to study traditional European charcuterie methods, bringing that craft back home to Clare.

Our Farm

At Lúnasa Farm, our heritage-breed pigs live outdoors year-round, free to root, forage, and wallow in fresh paddocks that we rotate weekly. They’re fed a certified organic, soy-free wholegrain mix grown in County Tipperary that we ferment in local whey to improve digestibility and nutrient absorption.

Our certified organic beef cattle are managed using holistic planned grazing, ensuring they’re 100% pasture-fed and finished. This approach helps build healthy soil, capture carbon, and support local biodiversity, all while producing deeply flavourful, nutrient-rich meat.

In recent years, we’ve begun incorporating the principles of Korean Natural Farming (KNF) into our regenerative practices. KNF is a traditional farming philosophy that focuses on working with nature rather than against it — nurturing the microbiology of the soil and supporting the natural balance of plants, animals, and the environment.

We make and apply our own natural inputs such as fermented plant and fruit extracts, lactic acid bacteria, and indigenous microorganism (IMO) cultures, which help boost soil health and animal resilience naturally. These living solutions reduce the need for outside inputs, close the nutrient loop on the farm, and create more vibrant, nutrient-dense food from the ground up.

For us, KNF is an extension of our belief that healthy soil grows healthy food, and that true sustainability starts from the microscopic life beneath our feet.

Our Butchery

We lease a small butchery in Clarecastle, where we break down our own animals and make everything from scratch - from fresh cuts to natural sausages and nitrate-free pork products.

Our products are free from gluten, artificial flavours, colours, and preservatives, and full of genuine, farm-raised flavour.

We also proudly stock seasonal Irish products from like-minded producers, including seasonal organic raw milk, pasture-raised eggs, and fermented vegetables.

Our shop is open every Saturday from 9am–1pm, and we offer local click & collect most days of the week by prior arrangement.

Running our own butchery has been a long-held dream, and we’re thrilled to now share our ethically raised, regeneratively farmed meats with customers across Ireland through our online store.