About Us
Our Story
Farmer’s Table began as a simple retirement dream, a dream my father held close to his heart. He wanted a small mango farm, a quiet escape from city life, a place to grow fruits naturally and share them with others, not for profit, but for joy.
Then came the COVID lockdown.
Seeing families struggle to access real, fresh food sparked something bigger in us. What started as a humble retirement project grew into a father–daughter mission: to bring clean-grown, residue-free, honest food to people who deserved better.
Underlining this journey is a powerful vision written in 2014:
The time to protect our green spaces and grow mindful food is now.
Farmer’s Table is built on that foundation, a commitment to sustainability, ecological balance, farmer empowerment, and real food that respects both the soil and the soul.
Today, we bring you the same purity and freshness we enjoy at our farm — strawberries, mangoes, coffee, honey, spices, and soon, traditional masalas, pickles, sauces, exotic vegetables, and more!
Mission
To nourish your gut with natural, residue-free food while preserving farmland, protecting soil health, and supporting farmers through ethical sourcing. Farmers and farm lands through ethical farming practices
Vision
To become India’s leading trusted brand, building into a future where families reconnect with real, naturally produced food, farms flourish sustainably, and nature thrives through mindful cultivation.
Numbers Speak For Themselves!
Meet the Founders
Farmer’s Table is built by a father–daughter team who come from very different worlds, but share the same relationship with food.
The Farmer ( Yogesh Acharekar)
The foundation of Farmer’s Table comes from decades of hands-on experience with food, farming, and supply chains.
The journey began in professional kitchens, working as a chef with brands like Neruslas and the Taj, where discipline, ingredient quality, and respect for produce were non-negotiable. Over the years, this experience expanded into the organic and chemical fertiliser industry, followed by a leadership role in garment exports at a GM level.
Despite moving across industries, farming was never left behind. Land had been acquired well before 2014 — not as an investment, but as a long-term family asset. A place to grow food for personal consumption, preserve biodiversity, and eventually retire to a slower, cleaner way of living.
Farming was always the plan. Farmer’s Table simply accelerated it.
Today, this experience shapes everything from how crops are grown, how produce is handled, how packaging is thought through, and most importantly, what is refused in the pursuit of scale. Quality, integrity, and fairness to farmers remain non-negotiable.
At nearly 60, this is not a second career — it’s a return to roots. Generations before were farmers, and this phase brings that legacy full circle.
The Builder ( Tania Acharekar)
Farmer’s Table’s customer-facing voice, operations, and growth are led by the next generation.
With a background in marketing, business development, and operations, and experience working with companies like Zomato and Urban Company, the focus has always been on building systems that are practical, scalable, and customer-first — without diluting the product itself.
This journey has been shaped by hands-on startup experience, time spent with a startup accelerator, and an 8-month entrepreneurship and new venture creation programme at IIM Kozhikode — but more than anything, by learning on the ground.
Being a first-time founder within a family business brings its own challenges. Decisions take time. Disagreements are frequent. Convincing a parent to trust a new idea is often harder than convincing a customer. But this balance — between caution and ambition — has shaped Farmer’s Table into what it is today.
At 28, the role is not to replace tradition, but to translate it — into systems, communication, and a brand customers can relate to and trust.
Working Together
Farmer’s Table works because of this tension.
One side brings experience, patience, and instinct.
The other brings execution, structure, and scale.
They disagree often — on products, timing, growth, and risk. But they agree on the essentials:
- Food must be clean and honest
- Farmers must be respected and paid fairly
- Taste is the true proof of quality
- Growth should never come at the cost of integrity
Farmer’s Table is not being built aggressively or for quick exits. It is being built slowly, carefully, and with the intention of becoming something lasting — a brand people trust with what they eat.
