Nestled on the Ards Peninsula along the mild, sheltered shores of Strangford Lough, the Lyttle family farm has benefited from a uniquely temperate microclimate—perfect for growing vegetables. For over 35 years, the Lyttles have cultivated the land, combining experience with innovation to meet evolving consumer tastes.

Now joined by the next generation, Alexander Lyttle has brought fresh energy to the business, expanding the crop range and spearheading new developments—including the launch of Lyttle Leaves, a new line focused on sustainably grown baby leaves. This initiative reflects a growing demand for healthy, locally sourced, and minimally processed produce.

The farm’s primary summer crop remains Spring Onions (Scallions), with Leeks grown for nearly ten months of the year. These are carefully cultivated, harvested, prepared, packed, and delivered to customer specifications. Other key crops include Parsley and Herb Celery (also known as Soup Celery), grown primarily for processors who supply chopped soup mixes and ready-made meals to major supermarkets across the UK. More recently, the Lyttles have added Beetroot and coleslaw Cabbage to their crop portfolio.

The farm also has a commitment to organic production. Their organic lines include Cabbage and Leeks. Education and community outreach are key values of the Lyttle family. Roy and Sheila Lyttle regularly host school groups and community visits, offering insight into modern farming and the importance of supporting local producers. A purpose-built viewing gallery allows visitors to see the full production process—from field to packhouse.