From Corporate Towers to Wide Open Spaces

In 2020, Andrew (Andy) Harris and Marianne Petri left their London careers to pursue a farming dream. With no experience in regenerative agriculture, they moved to Denmark and started Søagergård just outside Copenhagen. As former powerlifters with backgrounds in health and nutrition, they set out to grow food and raise animals in ways that nourish the body, land, and soul.

A High-Welfare Approach

Ethical animal care guides every decision at Søagergård. Marianne and Andy ensure their animals live in natural environments and social groups: calves stay with their mothers on pasture year-round, piglets grow alongside their sows in forested areas, and hens live two to three times longer than industry standards.

“We see our cows as partners—not milking machines,” Andy says. “They’re 100% grass-fed, moved twice a day using holistic grazing, and milked just once daily. That means we get less milk, but it helps prevent bloating from corn-based diets.”

He adds, “It also allows our cows to stay with their calves longer and spend more time out on pasture, where they thrive. Their manure naturally fertilizes the soil, and our hens follow behind, breaking up pathogen cycles through rotational grazing.”

Innovation Born from Necessity

Necessity has also driven on-farm innovations. Søagergård has invested extensively in innovative infrastructure and new products, often developing their own solutions to ensure their animals’ well-being and the highest quality produce. “Often, we had to build our own solutions to make our animals happiest and our produce the best it could be,” Andy explains.

Constantly looking for improvements, in 2025 Søagergård is introducing fruits, berries, and tomatoes, which grow in their silvopasture and polytunnel fertilized by their own bees.

Nourishing Community

Søagergård has cultivated a loyal following of customers willing to pay a premium for their produce. Focused on fostering community, Marianne and Andy prioritize face-to-face interactions, using these moments to educate and inspire others about regenerative agriculture and animal welfare.

This investment has paid off, opening new markets for high-value, nutrient-dense products in Denmark. Søagergård has expanded its offerings to include cheeses, yogurt, broths, and charcuterie, further enhancing resilience and profitability while making the most of every gift from the animals and the land.

Marianne and Andy have also had the opportunity to study under Denmark’s multi-award-winning butcher, Marco Nyeland Laursen, and renowned cheesemaker David Asher. Passionate learners, they embrace new challenges with the belief that in the end, it will all work out.