Farming Full Circle

Niels Peter Pretzmann grew up on a family farm in Denmark where food didn’t need labels. His parents farmed in a way that respected nature long before the word ‘organic’ became a movement. That mindset shaped him. “My vision of farming has always been a harmony of crops, gardens, and animals, where farmers intuitively understand the needs of the land that feeds them and work according to nature’s principles. Unfortunately, I became a witness to the steady industrialization and use of chemical fertilizers, which resulted in the destruction of my family’s farming business and degraded the land.” Niels Peter recalls.

A move to Lithuania brought Niels Peter into the world of gastronomy. He teamed up with a chef and stepped into the restaurant world. He quickly noticed that chefs had little connection to the land. Organic food was seen as a logistical challenge rather than the foundation of great cuisine. Small farmers struggled to get their produce onto restaurant plates, caught in a web of inefficiencies and regulations.

Niels understood that the problem wasn’t the food itself, but the system behind it. He decided to take action by building a restaurant value chain from the ground up. Niels Peter purchased a 783-hectare farm in the Ukmergė district of Lithuania. It was here that he established Farmers Circle.

Healing Supply Chains

While Lithuania’s farmland is naturally diverse, the soil had been degraded and required thoughtful care. Guided by regenerative principles, he and his team implemented no-till farming, cover cropping, and rotational grazing to restore soil health.

​Black Angus cattle grazing in rotation stimulated the soil’s microbial life and reduced compaction while diverse crops such as hemp and buckwheat replenished nutrients. Composting systems have enhanced organic matter, improving water retention and reducing erosion​.

The results are visible. Pollinators like bees and butterflies have returned, bird populations have increased, and native plant species are making a comeback​. Farmers Circle’s commitment to sustainability was recognized at the Baltic Sustainability Awards where it won first prize for the best regenerative agriculture practice in the Baltics. They were also named Lithuania’s Best Ecological Farm in 2024.

“We hope to be part of the solution for a healed food supply chain.” Niels Peter shares. “A resilient, regenerative farm is the first and crucial element of this chain.”​

Connecting the Farm to the Fork

Farmers Circle is also a place for meaningful gatherings where food connects people to the land. The Black Barn event and conference venue, Red Brick restaurant, and Sleeping Horse house provide a space for corporate gatherings and private celebrations.

Red Brick’s commitment to sustainable gastronomy earned it a Michelin Green Star, while the farm’s urban extension, Senatorių Pasažas, is home to Michelin-starred Nineteen18 and Michelin Bib Gourmand-awarded 14Horses. Visitors can also explore the farm produce shop or host meetings at the Stone Mill space with its spacious terrace overlooking nature.

At its core, Farmers Circle is built on the belief that sustainability equals responsibility. “The story of our regenerative, organic farm and the produce it grows is woven into each dish.” Niels Peter explains. “This connection brings trust and comfort to our guests, assuring them that we craft foods that are good for both people and the planet.” Being able to stand by each ingredient and share the story of the place where it was grown is a moment of joy that our entire team cherishes.”