100% New Zealand PorkPigCare Accredited

Meet the Team

NZPork Staff Directors

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NZPork staff email protocol is: firstname.lastname@pork.co.nz

Our Team

  General Manager: Sonya Matthews

Originally from the West Coast, Sonya has lived and worked all over the world and comes to us with extensive experience in general management, change management, communications, stakeholder relationships and project management.

Most recently Sonya was contracted to DB Breweries to drive the marketing function of Monteith’s Brewing Company with a view to growing visitor numbers and extending the visibility of the Brewer’s Series range.

In previous general management roles, she has been responsible for finding operational efficiencies, managing multiple stakeholders, leading organisations through change management processes and growing high performing teams. Sonya is very much about working alongside the New Zealand Pork Industry Board to help make our industry good organisation – great.

Contact details: 027 201 6261

  Policy and Issues Manager: Frances Clement

Frances has been involved with the New Zealand pork industry for over 20 years. Her work primarily focuses on those industry matters and activities to support pig farming as a sustainable activity producing 100% New Zealand pig meat that is well regarded and appreciated by New Zealanders. She works closely with New Zealand Pork’s technical advisers and industry veterinarians to ensure New Zealand Pork’s policy is soundly based and represents these views to regulators and other primary industry organisations. Current priority matters span biosecurity, animal welfare and food safety / suitability. 

Contact Details: 021 422 301

Technical Advisor: Ian Barugh

For the last 20 years Ian has been providing technical support to producers, nutritionists, veterinarians and other industry personnel. He fills a key role with technology transfer, co-ordinates pork industry seminars and workshops and supplies technical information and expertise. Ian’s recent emphasis has been on welfare, sow housing and environmental issues.

Contact Details: 06 350 5308

  Environmental Advisor: Jeska McHugh

Jeska is a Certified Environmental Practitioner who has over fifteen years experience in working with leading workplace safety and environmental practitioners to embed safety, environmental and sustainable business solutions into organisations. This work has included a number of roles as a researcher, auditor, consultant, trainer, lecturer, certifier and business owner. Jeska is a registered lead auditor, holds occupational health and safety qualifications and is passionate about supporting others to build and operate world-class, best practice businesses.

Contact Details: 021 453 752

  Media & Communications: Jenna Huxford  

Jenna studied at Victoria University in Wellington and has a bachelor of arts degree in Media Studies. With 5 years’ experience in this industry she has been involved in different aspects of media including magazines, social media, advertising, marketing and events. Jenna looks forward to using her understanding of a range of audiences and communication strategies to help promote New Zealand Pork.

Contact details: 03 357 1407 or 027 733 0043


Our Directors

To contact one of our Directors, please ring head office on 03 357 1407 or email us.


  Chairman:  Ian Carter

Before purchasing his own piggery in 2003, Ian worked in the stud sheep industry. He moved to pigs in 1989 working with PIC and then with Green & McCahill (Auckland) for 13 years. Ian has travelled to Europe, Asia and Australia visiting piggeries and pig farmers. He has attended the European Pig and Poultry Fair and the World Pork Expo in USA (twice). Initially representing Region 1 (Pukekohe) as District Chair, Ian moved to Region 3 (Southern South) before joining the NZPork Board as a Director in 2010. He has been Chairman since 2011.


  Deputy Chairman:  Ben Voice               

Ben is a second generation Canterbury pork producer. He moved from outdoor sows to a high-tech, high-health, indoor unit on a green-field site in 2007. Ben firmly believes that ‘if producers don't support 100% New Zealand pork no-one else will’. He is committed to building confidence and trust in the 100% New Zealand pork brand and placing pork at the front of consumers’ minds.


  Director: David Lawton

David is pig veterinarian who provides a health and production service to pork producers throughout New Zealand as well as working on his farm, Hogsback. Before pursuing his consultancy business full time, David was the Senior Lecturer in Pig Health and Production at Massey University with a focus on nutrition, epidemiology, business and statistics. David is committed to pigs, pork and the farmers he represents. He believes pigs should be decently fed, decently raised, decently processed and decently cooked.


  Director: Sheena Henderson (Government Appointee)

Sheena Henderson is the 2013 government appointed Director. A Christchurch-based consultant specialising in branding, marketing and corporate advisory work, Sheena has over 20 years of business experience gained locally and internationally. She has led large businesses successfully, holding several senior roles at Fonterra. Sheena holds Directorships for Radio New Zealand, Young Enterprise Trust, Smiths City Group, Watson & Sons, Manuka Med, Natural Food Group and Cluster Consulting.

  Director: Paul Bucknell

Paul has 40-plus years’ experience working in the New Zealand meat industry with 39 of those years directly dealing with pig producers. Prior to joining Wilson Hellaby Paul had nine years with Dalgety NZ, three years with Woolworths New Zealand and two years with Associated Meat Buyers before joining Wilson Hellaby in 1986. In his time with Wilson Hellaby he has worn many hats and assisted in growing the company to the industry giant it is today.

Paul is currently the Pork Procurement Manager for Wilson Hellaby and sees his appointment to the New Zealand Pork Industry Board as an excellent opportunity to utilise his wide-ranging industry experience, knowledge and contacts for the betterment of the pork industry.

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