Griggstown Farm is a sustainable farm, community kitchen and market that raises, grows and produces all natural poultry and minimally processed food products on-site.

George, George Jr. & Joan Rude

George and Joan Rude, owners of Griggstown Farm were both raised in Belle Mead, New Jersey. George is a Vietnam veteran, who served in the Army from 1968-1970. In 1971, George & Joan married. At the time George was in landscaping and Joan was a teacher in Hillsborough Township. Their son, George Jr. grew up working on the farm and still does today.

In 1974, George joined forces with landowner Peter Josten, and Steven Spector to start up Griggstown Farm. Through their association with James Beard, the farm sold natural farm raised quail to restaurants in New York City. Since that time, Griggstown Farm has grown into a comprehensive poultry farm that naturally & responsibly raises pheasants, ducks, poussin, chickens, and turkeys in addition to their signature quail. In 2002, George and Joan opened the Griggstown Farm Market to sell their farm raised birds to the public.

Over the years, George and Joan have purchased all 65 acres of the farm in Griggstown and have recently preserved the land so that Historic Griggstown will never be over-developed.

Peter & Sara Rude

In 1982, Peter Rude, George’s brother, joined Griggstown Farm. In the beginning, Peter worked closely with George to learn all aspects of the business. Peter now serves as the general manager of the Griggstown Farm poultry raising operation. In 2001, Peter and his wife, Sara founded Rudy’s Game Birds, LLC, which distributes the farm’s products to fine dining establishments throughout New Jersey and lower Bucks County.

Peter was raised in Belle Mead, New Jersey, attended Hillsborough High School from 1978-1982. In 2000, Peter and Sara became proud parents of twins, Peter and Katie Rude. The Rude family works closely together to maintain and support the family farm businesses.

Chef Kelvy

With several years of experience as a Prep Cook at the New Brunswick Hyatt and a decade of experience as the Banquet Chef at the Bridgewater Marriot, Chef Kelvy’s primary focus is on the quality and care of ingredients. He oversees the daily operations of our USDA kitchen, which produces over 30 different prepared foods for our store and over 50 other markets. He provides a variety of seasonally prepared foods for your enjoyment.


Although she doesn’t carry a giant calculator or wear a pocket protector, as our trusted bookkeeper, Cheryl is responsible for ensuring that our accounts are always in order. Since joining us in September, 2013 Cheryl has streamlined our accounting system, which has allowed management to focus on what they do best – providing great food and customer service. Prior to joining Griggstown Farm, Cheryl was the Controller for a U.S. subsidiary of a multi-national company. She has a Bachelor of Science degree in accounting from PennStateUniversity and lives in Montgomery with her husband, two sons and her dog Sadie