We were lucky to catch up with Travis and Peggy Winkley recently and have shared our conversation below.

Travis and Peggy, thanks for taking the time to share your stories with us today What’s the backstory behind how you came up with the idea for your business?

The idea for the business originated 6 years ago after our father/ husband passed away. With the large cost of upkeeping a 15-acre estate with an 18th century 5000 square foot farmhouse we were forced to consider options for its use. Last on our list was selling the property as our family had lived here for almost 40 years accumulating many memories with many sentimental attachments. The property was purchased in 1985 and had previously been a working farm but at the time of the purchase only contained hay fields.
Over the course of 38 years the house and property were meticulously restored, much of the work being done by family members. The project turned into a labor of love. There were many hours of dedicated work in various aspects of the renovations, from demolition, carpentry, painting and masonry. Careful measures were taken to maintain the historical architecture and craftsmanship of the early period.
A small apple orchard with 50 fruit trees as well as a half-acre organic vegetable garden emerged from the hay field. During the 38 years of operation the garden produce was sold as farm shares, sold to local restaurants as well as to the local community with a small vegetable cart at the bottom of the driveway.
With the passing of the family patriarch and with the family income greatly reduced a decision had to be made. The general maintenance, repairs and operation of the house and property is substantial. Peggy who remained in the home did not have the resources for the upkeep. Also, it made no sense for her to live alone in such a large home.
Travis who is a musician, (a teacher by day) for years had played acoustic music during cocktail hours at various wedding receptions. Having visited and observed many wedding venues his thoughts went to Smith Farm as being an ideal location for a wedding venue. Farm weddings were becoming more popular. Two of his brothers had been married on the property so the infrastructure; power and water, had already been installed.
Peggy in the meantime had been mulling over the idea of offering the house and property as a yoga, retreat, or meditation center. She met with a yoga teacher who almost laughed at her idea, telling her this place with all it has to offer needs to be a wedding venue. Yoga will not pay your bills.
There was a family meeting of the minds. All 6 family members agreed, the property would become a venue center, primarily weddings, with Travis, who had an interest in the project as well as the time, with summers off as a schoolteacher, would work together with his mom.
But first there was work to be done. Peggy needed a place to stay since it wasn’t feasible for her to remain living in the house. A small but cute studio apartment was built over the garage, comfortable and close enough to oversee affairs. Unused attic space in the main house became a beautiful bridal changing suite. Central air was added as well as a commercial back up generator unit.
Aside from the historic charm and manicured grounds, the layout of the property was ideal for what we needed. A large flat field near the house provided the space for a large 44 x 83-foot tent. A cook tent for caterers was situated a short distance from the main tent. We purchased a high end portable bathroom unit, covered it in barnboard and called it an “outhouse”. The rolling fields, rugged stone walls, woodlands, meadows, beautiful flower and vegetable gardens, make an idyllic backdrop for a quintessential New England wedding. The venue is also unique because of its availability for overnight accommodations in the large 18th century home filled with period architecture, antiques, original art. The weekend buyout has become popular as a “destination wedding” with the rehearsal dinner on Friday as well as a Sunday buffet brunch.
The business is structured with Travis as the owner and Peggy as landlord. Smith Farm Gardens pays a yearly lease to Peggy. Travis manages the business and along with many other tasks such as landscaping and wedding day venue coordinator. Peggy primarily oversees the house and gardens.
As Travis had no business background while his brother Matthew had owned and operated a successful business for 15 years in California, Travis has leaned on him for guidance and support. A friend of Travis, a successful wedding planner, initially offered professional advice and provided industry connections such as caterers and photographers.
One component that was helpful at the start; Travis and Peggy worked other jobs thinking Smith Farm Gardens would be a part time project providing supplemental income. With increasing demand, the business grew so quickly it became impossible to work two jobs. Travis has since left his teaching position. Peggy has retired from her previous job as Executive Director of a human service agency. The business has turned into full time year-round with 4 employees.
Peggy will continue as “ambassador” to the property which will include managing the flower gardens, providing tours and helping with brainstorming ideas. Matt with his great visionary and problem-solving skills will continue as a consultant helping the business to grow. Travis oversees the entire operation.
Our gross revenue has 10 folded since the first year in business. In addition to weddings, we are maximizing the property by hosting other events such as showers, birthday parties, private dinners, retreats, TV commercials and more. In the off season we offer the house for Airbnb rentals. There is future plans to add a garden cottage for more sleeping quarters for our guests.

We pride ourselves in our flexibility, our attention to detail, and our creativity in helping our wedding couples achieve their vision.

Travis and Peggy, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

see answer in previous response

Can you tell us about a time you’ve had to pivot?

During 2020 the business was forced to pivot due to COVID restrictions. The max size for a gathering was 50 guests. We saw this as an opportunity to sell our micro wedding packages. We were lucky enough to have a large open outdoor area, a safe space with room for social distancing. Instead of having to cancel our weddings we were able to offer a great downsized version while at the same time gaining business from couples who were unable to move forward with their previously scheduled indoor wedding.

What else should we know about how you took your side hustle and scaled it up into what it is today?

Yes, I was a teacher and started this business as a side hustle (see page 1 response about how business started for full story)

Contact Info:

• Website: smithfarmgardens.com
• Instagram: @smithfarmgardensct
• Facebook: smithfarmgardens

Image Credits
Photo 1 (tent)- Ashley Olafsson Photo 2 (column porch)- Full of Whimsy Photo 3 (Fireplace)- Adam Coppola Photo 4 (Christmas tree) – Dan Brehant Photo 5 (Log Room w/ Travis)- Della Bella Photo 6 (Back of house)- Mindy Briar Photo 7 (before shot of front of house from 1985)- No photo credit Photo 8 (after shot of front of house)- Elizabeth Grant