A curious crew from the Nosey Parkers group enjoyed a fascinating behind-the-scenes visit to Connings Food Market and Farm on Wednesday, 17 September.
Seventeen members kicked off their tour with coffee and cake, kindly provided by Connings, before guide Bruce Taylor shared the story behind the successful local business — from its humble beginnings in a small green shed to the thriving operation it is today.
Connings started out with just four staff members and now employs around 180, including part-timers. Bruce told the group that staff wellbeing is a top priority, with many seasonal workers returning year after year.
The group toured the site, taking in the impressive new kitchen, freezers, and expanded facilities that have grown alongside the business.
Afterwards, the Nosey Parkers hopped in their cars and headed 4km down the road to the Connings farm, where much of the market’s produce is grown.
They were impressed by the operation’s organisation and technology — from the seeding shed, which plants around 200 trays per minute, to the hydroponic tunnelhouse with 58,000 strawberry plants under a roof that automatically opens and closes with the weather.
The group learned that the system also recycles and refreshes its water supply, ensuring nothing goes to waste.
From sorting and packing produce to washing leeks, every step of the process ran smoothly and efficiently.
“It was an eye-opening trip, and we left with a whole new appreciation for Connings Food Market,” one visitor said. “Next time we shop there, we’ll definitely see it through a different lens.”
The group extended their thanks to Bruce for his time, knowledge, and patience in answering all their questions.
