Mack’s Apples returned to the Londonderry Planning Board on April 8, seeking full approval for its proposal to add a 99 seat farm-to-table restaurant to the historic Londonderry farm. The project, which falls under New Hampshire’s agritourism statute, has drawn significant public interest and strong community support.
“As a reminder, this site falls under the agritourism statute,” said Deputy Town Manager Kellie Caron. “That has specific waiver criteria to consider.”
Under state law, municipalities must grant waivers that “reasonably permit” activities connected to agricultural operations. Still, Board member Tony DeFrancesco questioned how far that flexibility extends.
“The RSA specifically says that the statute was not meant to get around local rules and regulations,” DeFrancesco said. “That said, I was perusing the file, and I think there were some amazing changes by you all.”
The Planning Board previously voted to support the agritourism designation, though members acknowledged the challenge of fitting a modern restaurant into zoning written long before agritourism became common.
“This Board has not been against it, this Board has been doing everything they can to find something that works,” said Chair Jake Butler. “We are so far off what our regulations are to make this work that I can’t even explain it.”
Attorney Laura Gandia, representing Mack’s Apples owner Kyle Christensen, emphasized that the farm was not seeking special treatment.
“We’ve talked about Mack’s Apples as a community staple,” Gandia said. “The Board recommended we meet with town staff for three remaining waivers.”
Town staff suggested adding a new waiver and adjusting the design, including relocating the restaurant entrance and clarifying the water source.
“The well is not on this lot?” DeFrancesco asked, noting the application referenced “off-side” groundwater. He also questioned whether the gravel parking lot, estimated at around 60 spaces, would be sufficient.
Director of Engineering and Environmental Services John Trottier explained that parking calculations must consider all activities on the property, not just the restaurant.
“Our standard is half a space per seat, so they require 50 spaces,” Trottier said. “But they’re not taking into account other activities on the site, the warehouse, storage barn, ice cream shop, general office, and low-generator retail sales. They’re not taking into account additional activities: the picking, the planting, stuff like that.”
The applicant clarified that the warehouse is no longer in use and that additional parking areas exist beyond the gravel lot. They also indicated willingness to explore alternative surfacing options.
Butler raised a long-term concern.
“My worry is what things are like 10 years from now, 20 years,” he said. “If Mack’s Apples were to sell to TBONES, what does that look like? Is that possible?”
Gandia responded that agritourism protections would not apply in such a scenario.
“It would have to go through the standard commercial site plan review for a commercial restaurant, starting with a variance,” she said.
Several Board members noted that Mack’s Apples is located in a part of town where commercial uses are not normally permitted.
Public support for the project was strong, reflecting Mack’s Apples longstanding role in Londonderry’s identity. For generations, the farm has been more than a business, it has been a community partner, a gathering place, and a symbol of the town’s agricultural heritage.
“I think all of you got an email copy of a letter from the church and its food ministry,” said resident Ann Marie Rich. “I know you’ve gotten a lot of feedback from the community about how a lot of different people feel about Mack’s.”
That support is rooted in decades of goodwill. Just this past year, Mack’s Apples quietly donated 100 homemade apple pies to local families at Thanksgiving. During Beautify Londonderry, the farm surprised volunteers with 100 free ice creams, thanking residents who help keep the community beautiful.
Owner Kyle Christensen has repeatedly said that these acts are simply part of what the farm has always done, and what it intends to keep doing. The proposed restaurant, he has noted, is another way to keep the farm viable for future generations while deepening its connection to the community.
After reviewing the remaining waiver requests, the Planning Board voted overwhelmingly to approve the full site plan, clearing a major hurdle for the project.
With approval secured, Mack’s Apples moves one step closer to opening a restaurant.