Patsy obtained a degree in environmental studies and development studies as a mature student at Staffordshire University. Today she divides her time between a diverse range of activities, from managing a small family farm and developing her entrepreneurial skills; through to caring for her young daughter Amelia and her father full time. Husband John still runs his landscape gardening business whilst spending his spare time on the farm. The small family farm brings a unique diversity to the Taste of the Town community and already has links with other members.

Park Hill Farm, is owned by Richard Darlington, Patsy's father, who has lived there for 47 years and always had a great interest in the environment, the land backs onto woodland that is classified as a Site of Specific Scientific Interest. Mr Darlington has been awarded a CPRE award for the preservation and reintroduction of the beech and holy hedge along the driveway. Over the years he has planted more than 4,000 trees on their land. In 2002, Park Hill Farm joined a ten-year plan under the Country Stewardship, which supports environmental conservation over profit, such as repairing ditches and maintaining hedges. The farm has always practised organic farming methods but is not registered as being organic due to the constrictions imposed by registration.

Park Hill Farm owns an average of 36 cattle, including 1 bull and take responsibility for rearing their own cattle, only occasionally buying in from elsewhere. Patsy and John are regular stall holders at both the Stafford and Newcastle-under-Lyme Farmers Markets and have already built up a number of regular clients who are treated as close friends of the family. However Farmers Markets are becoming too expensive for small producers as they struggle to cover increasing costs

An alternative way of purchasing the food is at the farm shop that has been newly refurbished in one of the outbuildings at Park Hill Farm. Their shop is open two half days a week and customers are encouraged to pre-order their requirements to ensure that they get exactly what they want. Every customer is welcomed to the farm to pick up their purchase and they are offered the chance to see how things work, alternatively there is a home delivery service which may suit others.

There is evidence that small-scale meat produce is of better quality and taste than meat that is slaughtered for large-scale products. The evidence includes the different stress levels recorded in meat following slaughtering. Mass-produced meat often has higher levels of stress and a very limited time hanging, which effects the quality of the taste. Patsy is committed to producing the best possible quality for her customers and firmly believes in reducing the stress felt by the animals before they are slaughtered. This has a dual purpose in terms of concern of the animals' welfare, and for maintaining the quality, which is a reflection of the hard work, put into producing her product. In addition, the meat is usually hung for up to 10 days which is impractical for the larger corporations as this would mean extensive chilled storage units, but is an advantage of managing a small family farm. Patsy is considering producing pies on site and perhaps going into commercial production. The most immediate plans for improvements involve the upgrading of their cattle to registered Pedigree breeds.