Farmers Club WINTER 2017 • ISSUE 271
www.thefarmersclub.com
INSIDE Fish farming p8 USDA trade p10 IT manager p11 Portugal tour p12 Leather p14 High sheriff p16 Global ag p17 Food fraud p18
Chef’s page p19 Under 30s in Scotland p21 INSERTS Carmen Chelsea Flower Show Hampton Court Event
Harvest festival Wonderful Harvest Festival Service & Supper at the Club p6
www.thefarmersclub.com for the latest Club news
Contents
Farmers Club Serving the farming industry for 175 years 3 Whitehall Court, London SW1A 2EL Patron – Her Majesty The Queen
FRONT COVER This year’s Harvest Festival Service and Supper at the Club was a wonderful event, attended by over 100 members and their guests. Photography: Minna Rossi www.minnarossi.com Disclaimer: The articles published in The Farmers Club Journal do not necessarily reflect the views of The Farmers Club. No responsibility for the quality of goods or services advertised in the magazine can be accepted by the publisher. Advertisements are included in good faith. All rights reserved.
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3 Chairman’s Comments
Getting farming ready for Brexit is a key challenge
4 Club News
New Bar opening times and new Charitable Trust trustees
6 Har vest Festival Ser vice & Supper Harvest home celebrated in fine style
8 Fish farming study
Fast growing farmed fish sector is innovating rapidly to meet burgeoning consumer demand
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10 USDA view on farm trade
US Farm Secretary Sonny Perdue came to London to foster trade relations. His agenda was clear
11 IT manager profile
The Club has a new IT Manager, Jesus Merchan Reina
12 Portugal
The Club’s Autumn Tour to Portugal encompassed agricultural, historical, vinicultural and gastronomic experiences
14 Leather sector
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A fresh focus for the UK’s quality leather trade is set to foster greater consumer interest in home-produced leather
16 A High Sheriff ’s year
Fascinating insight into the year of a High Sheriff
17 Global agriculture
Balancing the demands on global agriculture
18 Food fraud in figures
Too much food is passed off as something it isn’t
18 Charitable Trust
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Update on the Developing Leaders in Agriculture initiative
19 Chef ’s page
Producing fine meats from rare pedigree animals
20 Under 30s Quality and Convenience
Online food delivery firm aims to meet a need
21 Under 30s Scotland farm walk
Edinburgh was the base for a fascinating Under 30s visit to some truly inspirational farming enterprises
22 Club Information and Contacts 02 • The Farmers Club Winter Journal 2017
Chairman’s Comments • Tim Bennett vital, and not just for debates about support postBrexit. It must regard our industry as a strategic priority: a key part of the economy, making a major contribution to the nation’s prosperity, whilst maintaining over 70% of UK land. Regarding the latter point we need to lead the debate on how to improve our rural environment as we leave the European Union. Current environmental policies all too often do not reflect the role of science in creating solutions for productive agriculture and enhancing the environment we all value.
Chairman’s Comments “The technology being developed will transform the way we produce food and look after the countryside.”
THIS is the last “Chairman’s Comments” column I will write and I am in the farm office looking out at heavy rain thinking that having to write this is a good excuse for staying indoors this afternoon! We have had 5 inches of rain in two weeks, so really need a dry spell to complete autumn tasks. The last show in the “season” the Club attended was the Westmorland, where we had a well attended reception and a great welcome from the society, including the Society President and Club member John Geldard, thankfully recovered from his very serious accident. Karl Schneider, editor of Farmers Weekly, and I judged the Food Hall stands, which was very enjoyable, but quite a task with over 80 local quality food and drink producers to consider. Travelling home I reflected on how much innovation I have seen from farmers, growers and the food industry during my year as Farmers Club Chairman. A lot of new businesses are being created and many well established ones in our food supply chain are investing for the future. Brexit demands smart business It is really important that whatever changes Brexit may bring we develop an industry that encourages smart business ideas, invests in innovation, is attractive to a new generation and remains the number one food choice of consumers. I am convinced the industry has the people and competence to prosper. The role of government is
Livestock innovation surge I currently chair CIEL, one of the four agri-tech centres. CIEL is working with 12 universities and research institutes to develop new facilities to ensure we are at the forefront of innovation in livestock science. The £60+ million investment (probably the largest investment in livestock research capacity for a generation) from Innovate UK – an agency of the business department BEIS – and our academic partners gives us a great opportunity to fund world class research. What is clear to me is that the technology being developed will transform the way we produce food and look after the countryside. Our role is to ensure policy-makers understand the importance of this opportunity – because the rest of the world will! Next generation voice I believe the next generation has the capability to adapt to the changes that will transform our industry. One of the key reasons the Farmers Club is so successful is that we involve the next generation of Club leaders with our Under 30s section, including having the Under 30s Chair and Vice Chair involved in Committee meetings. Their voice is critical in reflecting the desire of all members. The Club strategy over many years has delivered much improved facilities for the benefit of members. We are busy, we have iconic premises and a wonderful food and drink offer. Most important of all, for me, is the friendly home-fromhome atmosphere we all cherish. Of course, we can always look for further benefits for members, and the Club committee is looking at the Member Survey and reflecting on its suggestions. We could not enjoy the Club without the excellent team who serve us so well. This is reflected by the generous contributions made every year to the staff Christmas fund, and I am sure this will be the case again this year. I know future Chairs and Committee members will retain what is “special” about the Farmers Club, but will also allow the Club to evolve, to stay relevant to all of the membership. Sue and I want to thank everyone for being so supportive throughout the year. It has been a great honour to serve the Club, and I know you will show that support to Peter Jinman; we wish him and Gill all the best for 2018. www.thefarmersclub.com • 03
Andrei Spence • Club News
Club News Autumn of activity at your busy Club
diversity of the food dishes being very favourably commented upon as being a broad offering of the wider food harvest. Earlier in the day, members will be interested to know that Mr Julian Sayers, our Chairman of Trustees, was installed as the Master of the Worshipful Company of Farmers. I am sure that we wish him all the very best of luck for his term of office. October also saw the club embark on the trip to Portugal, centered on Oporto. The trip, led by Chairman Tim Bennett was a great success, members experiencing a wide range of agricultural, historical, vinicultural and gastronomic experiences along the way in a beautiful part of the world. The Golf Society also had a busy month of competition in Surrey, West Yorkshire and Teesside. As I trailed in the previous journal, the 2018 budget was presented to the F&GP who scrutinised and debated it before passing to the General Committee for tabling and acceptance. At the F&GP, committee members had the added benefit of a talk by Professor Guy Poppy, Chief Scientific Advisor to the Food Standards Agency, who gave us all plenty of food for thought, in addition to that on our plates.
The period between the Autumn and Winter editions of the Journal marked the start of a very busy time at the Club, encompassing the Harvest Festival Service, Finance & General Purpose Committee meeting, Lease Company Board Meeting and Annual General Meeting, the Club visit to Oporto, General Committee meeting, Ladies lunch and the House of Lords lunch,
all of which was preceded by an Under 30s farm walk weekend (p21).
As the year quickly draws to a close, we are looking forward to the Statoil Tennis Masters, the 175th Anniversary dinner, and for those lucky enough to have come out of the ballot, the New Year’s Eve Supper party.
The Harvest Festival Service on Tuesday 10th October was very well attended and we heard the preaching of the Rt Revd Nicholas Holtam, Bishop of Salisbury. After the service over 110 members retired to the Club for our Harvest Supper with the
For those I do not see before the Christmas break, I pass the very best wishes of all the team here at your club, and of course my own for a peaceful, enjoyable and familyorientated Christmas and a prosperous New Year.
Saturday Bar The Club is now much busier at the weekends and further to feedback in the Member Survey and increasing comments made in the suggestions book from members the Bar hours and food offering on Saturdays have been extended. The Bar now opens from 11.30am until 11.00pm and a more extensive Bar menu is in place from 11.30am – 7.45pm. So, those who may wish to have a light lunch before checking in, or alternatively supper before going out to the theatre, can now eat in the Bar. In addition, a drink in the Bar on returning to the Club later is also possible. This will be on a trial basis of six months to gauge whether this initiative is viable in economic and participation terms.
04 • The Farmers Club Winter Journal 2017
New FCCT Trustees Stephen Fletcher, the Chairman of the Farmers Club Charitable Trust, was delighted to welcome two new trustees to the trust’s recent AGM. Meryl Ward MBE farms with her family in Lincolnshire and was on the Board of the AHDB, chairing the pork sector Board, until March 2017; and Des Lambert OBE was Principal of Plumpton College in East Sussex from 2003 to 2015. Stephen commented that these appointments would further strengthen the Board. He also gratefully acknowledged the contributions of recently retired former Chairman John Kerr, and Stella Muddiman, who is now Patron of the FCCT. See also p18.
Club News • Andrei Spence
Easter & August Events Following the success of Club-based activities in 2017 a number of special events are being planned for Easter and August 2018 – watch this space!
Life Membership
Club Calendar Diary Dates See Events section of Club website (www.thefarmersclub.com) for more details, or contact Administrator Anita Kaur 020 7930 3751 extn 103 e-mail: administrator@thefarmersclub.com
Have you ever considered Life Membership? There is still time to get Life Membership at 2017 rates. Any discounts you are entitled to on annual fees can be transferred to Life Membership rates. The payback on this can be as little as six years. For further information, or a personalized quote, please contact Membership Secretary, Mark Fairbairn on 0207 925 7102 or email: membership@thefarmersclub.com
Amendments to the Club dress code Following a number of personal requests via the club team, the Club Suggestions Book and most recently, the Club Members Survey, there has been a requirement for the Club Committees to consider changing a small aspect of the Club dress code. The debate surrounded the dress code concerning dress at breakfast only. The House Committee debated the issue and passed proposals to the General Committee who decided the following: That the dress code will permit smart casual dress for breakfast until 10.00am Mon-Sun inclusive. This will take effect from 1st January 2018. The dress code outside these times remains the same as at present in accordance with the members’ information sheet (which will be amended to reflect this latest change).
Farmers Club 175th Anniversar y Dinner – FULL Friday 8th December New Year’s Eve Dinner – FULL Sunday 31st December 175th Anniversary Dinner
Club resumes full service at 3pm following festive period
Monday Evening Lecture Monday 15th January New Year’s Eve Dinner
Speaker TBA
Cirque du Soleil – FULL Friday 26th January & 16th February Supper at Club and OVO stage show at Royal Albert Hall. Application form in Autumn Journal Cirque du Soleil
FEBRUARY Charles I: King and Collector Friday 2nd February Private lecture, lunch at Club and exhibition at Royal Academy of Arts. Application form in Autumn Journal
Charles I: King & Collector
MARCH Carmen, Royal Opera House Friday 16th March Supper in the Club before dramatic rendition of Carmen at Royal Opera House. See p22. Application form enclosed in this issue
Carmen
APRIL Monday Evening Lecture Monday 16th April Speaker TBA
MAY Chelsea Flower Show Tuesday 22nd May Chelsea Flower Show
Under 30s top 400 Great enthusiasm amongst the next generation of Farmers Club members has seen the total number of Under 30s rise above 400 – a great testament to the commitment of the Under 30s Committee, which organises a vibrant calendar of events specifically geared to Under 30s members.
JANUARY 2018 Wednesday 3rd January
Lunch in the Club, talk from gardening expert Peter Seabrook and visit to Chelsea Flower Show. See p22. Application form enclosed in this issue
JULY Hampton Court Friday 6th July
Hampton Court
Brunch in the Club and visit to Hampton Court Flower Show, with Afternoon Tea in Allium Restaurant. See p22. Application form enclosed in this issue
www.thefarmersclub.com • 05
Charles Abel • Club Event
Harvest Festival Service & Supper The Farmers Club was buzzing for the Harvest Festival Supper, after a wonderful church service at Saint Martin-inthe-Fields, Trafalgar Square, London. Charles Abel reports.
06 • The Farmers Club Winter Journal 2017
Club Event • Charles Abel
A BRIGHT autumn afternoon provided a splendid backdrop for over 100 Farmers Club members and their guests as they celebrated harvest home at St Martin-in-the-Fields church, just off Trafalgar Square in central London, on Tuesday 10th October. A great turn-out of members was complemented by a number of Masters of the food- and farmingrelated Livery Companies, including newly installed Master of the Worshipful Company of Farmers, Julian Sayers, a former Chairman and current Chair of Trustees of the Farmers Club. After a very aptly focused church service a fine supper of British food, created by Head Chef & Director of Food Paul Hogben, was enjoyed in the Club, with some very beautiful aromatic table decorations drawing considerable comment. In the 175th year of the Club the Rt Revd Nicholas Holtam, Bishop of Salisbury, paid tribute to past Club Chairman Ken Young, who had instigated the Farmers Club Harvest Festival to hold rural and urban communities together. Such events were needed now, more than ever, as Brexit highlighted deep divides in British society, he noted. Giving thanks for daily blessings was Bishop Holtam’s theme, with the need for social justice and proper care of creation something farmers maybe felt more keenly than many, he continued. “Remember, the economy is a wholly owned subsidiary of the environment, and the way we consume it is creating its own significant problems.” Prayers finely attuned to a farming audience were offered by service leader the Reverend Dr Sam Wells, Vicar of St Martin-in-the-Fields, with Saint Martin’s Voices choir providing transcendent musical interludes, including John Rutter’s Gaelic blessing, the novel Cosmic Prayer by Howard Georgi, Professor of Physics at Harvard University and Fear not O Lord by Edward Elgar. As part of the celebration six baskets of wonderful British farm produce were carried to the front of the magnificent church by members of the Club Committee. The produce was then donated to the homeless.
Cosmic Prayer, Howard Georgi (music Carson Cooman)
O God of the heavens and the earth, of the astronomical and the sub-atomic, of the living and the dead, of science and history, of life and love. We give you thanks for the miraculous variety of your creation. We pray for the energy and time and patience and talent to learn more about the world you have made, and for the humility always to recognise how little we know. Amen
Photo gallery For a wonderful selection of photos from the Harvest Festival Service, and the Buffet Supper at the Club afterwards, visit our picture gallery (www. thefarmersclub.com/library/photolibrary) where photos of this and many other Club events can be downloaded
www.thefarmersclub.com • 07
Dr Wendy Fernandes • Charitable Trust At the HAKI aquaculture research centre I saw one of the most interesting fish aquaculture systems currently in use, the Recirculating Aquaculture System (RAS). This is a closed indoor system for the entire fish production process, all in one large area, allowing far greater control over every process. Water is recycled, making it a cost-effective, sustainable way to cultivate fish. It attracts farmers from African countries keen to see how to set up and develop their own systems.
Biofilters are small, high surface area, pasta-shaped filtration systems used to remove fish-produced toxins.
“...catfish require no health treatment, as the species has no known viruses, or genetic diseases.”
AQUACULTURE is a fast expanding industry practised by some of the poorest farmers in developing countries and by multinational companies worldwide. The technology is constantly evolving, with developments geared to ensure a sustainable future – both economically and environmentally. During my travels I learned about the variety and complexity of aquaculture systems, visiting some of the world’s largest and most sophisticated fish farms, to see how both fresh- and salt-water fish are cultivated. Hungary Although Hungary is landlocked it has a long tradition of fish farming, dating back to the 1890s, with around 28,000ha of fish ponds currently producing mainly carp.
Another quite different aquaculture setup in Hungary was the African Catfish Farm Szarvas-Fish. I was surprised to learn that the catfish are stocked at a very high density of 300kg per cubic meter. That is so high that the water barely covers the fish. But, catfish are adapted to live comfortably during droughts, so the fish are fine. What’s more, the catfish require no health treatment, as the species has no known viruses, or genetic diseases. This all helps Szarvas-Fish produce around 4000 tons of fish a year, accounting for 10.15% of all Hungarian fish production. The carp farm Hortobágyi Halgazdaság showed how fish can be farmed in an outside pond system. The ponds are 120cm deep, the average depth for carp in Hungary, as any shallower and the fish are said to be less tasty, because they live too close to the muddy sediment. Hortobágyi Halgazdaság produces “biofish”, called so because the producers do not use any chemicals or antibiotics in the farm. The fish are fed only with natural grains. They currently retail for the same price as non-biofish, but it is hoped Hungarian consumers will favour naturally farmed fish over more intensive methods of fish farming in time. Norway Aquaculture in Norway specialises in marine fish, with Atlantic salmon being the most important,
Hi-tech aquaculture Dr Wendy Fernandes used a Farmers Club Educators Award to travel to Hungary, Norway and the South of England to investigate the fast-growing world of aquaculture Hortobágyi Halgazdaság produces around 300 tons of carp per 162 hectares per year. The farm has a total pond area of 3075 hectares!
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Charitable Trust • Dr Wendy Fernandes
African catfish stocked at high density (Source: AgriFarming)
Farmed Atlantic salmon steak - the flesh tends to be fattier and paler than wild salmon. Source: atlanticcanadaexports
Outdoor carp feeding experiment at HAKI, Hungary, using large, shallow outdoor ponds
Salmon hatchery tank at NOFIMA in Norway, for the freshwater phase of salmon farming.
Project aims:
Salmon Recirculating Aquaculture System (RAS) at NOFIMA, showing some of the main tanks used for researching optimal salmon growth conditions.
accounting for more than 80% of all Norwegian aquaculture production.
losses. One technique being used is warm water transfer to rid farmed salmon of sea lice.
One of the biggest difficulties farming salmon is that they are anadromous – they migrate up rivers from the sea to spawn – so have freshwater and saltwater phases in their lifecycle.
Sparsholt College Adrian Love, a former recipient of the Farmers Club Charitable Trust Bursary, and Sparsholt’s aquaculture course manager, provided a great insight into course content, assessment and offsite placements, and the College’s aquaculture facilities. They have an ornamental aquatics hall with over 50 aquaria housing fish from all over the world, and an aquaculture hall housing 5 x 10,000L recirculating aquaculture systems growing African catfish, tilapia and carp, a unit carrying out research on trout and salmon and a 1 hectare mixed coarse fishery.
NOFIMA, the Norwegian Institute of Food, Fisheries and Aquaculture Research, is also looking at Recirculating Aquaculture Systems (RAS), to assess the optimal conditions to maximise growth rate and obtain good quality salmon. Using RAS to produce salmon is relatively new, due to the complicated life cycles of salmon and their very specific environmental requirements. One of the most notable differences is tank size, as the stocking density of salmon is much lower, so much deeper water is required. Lerøy Belsvik, one of the biggest fish farms in the world, has numerous tanks dedicated to salmon at specific stages of their life cycle and specific sizes. It also uses open sea cages, with salmon completely exposed to ocean water flowing in and out of the cage, creating a natural environment. A major downside is the high risk of fish contracting viral and parasitic infections, potentially leading to huge
The difficulties in replicating an aquaculture course at Writtle were evident. It would take time to develop links with industries, acquire space and funding for aquaculture technology, and acquire experienced lecturers with sound knowledge of fish farming and its techniques. But a Writtle course could attract many interested students, as aquaculture is a fast expanding industry worldwide. Since returning to Writtle a suite of aquaculture lectures has been created, incorporating what was learned during the FCCT-funded tour.
• S peak with worldleading researchers to learn more about the expanding area of fish farming, in both freshwater and marine environments • E xplore new sustainable technologies being implemented worldwide • I nvestigate scope for an aquaculture course at Writtle University College
FCCT awards The Farmers Club Charitable Trust Post Graduate Bursaries have been running for over 25 years, supporting more than 100 beneficiaries with a total of over £500,000 to study farming-related topics in countries around the world, including Australia, New Zealand, Canada, Brazil, Japan and South Africa. For more information and to see their reports visit: www. thefarmersclub. com/charities-andawards
Common carp
www.thefarmersclub.com • 09
Charles Abel • Farm trade
Food standards front line “(Sonny Perdue) is going to be very important to anybody who grows anything” – Robert Johnson, US Ambassador to the UK.
US AGRICULTURE Secretary Sonny Perdue visited London in October to lay groundwork for future farm trade relations. His notorious blunt speaking manner left few in any doubt about the revitalised focus of US farm policy. “Do right and feed everyone” is his unofficial motto at the USDA. That roughly translates as feed everyone, all around the world, with US produce – produced to US standards. Few fell for Mr Perdue’s self-deprecating opening gambit: “I guess the President chose me as a non-intellectual farmer.” He is actually a sharp operator with a track-record of running commercial and bureaucratic organisations to a crisp agenda. Agribusiness runs thick in his veins, and President Trump’s desire to renegotiate trade deals is high on his agenda. So, while Mr Perdue’s 2018 US Farm Bill is set to bring big changes for US farmers, his decisions are sure to be felt much further afield too. “He’s going to be very important to anybody who grows anything,” US Ambassador to the UK Robert Johnson commented. Food safety and food security Speaking at Winfield House, Mr Johnson’s official residence in Regent’s Park, Mr Perdue felt the UK and US were natural allies, with a shared vision of food safety and food security. “Nothing else matters,” he intoned. But what constitutes food safety? In the US
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GM crops, artificial hormone-driven meat and milk, and chlorinated chicken, raise few concerns. Indeed, earlier in October former director of global corporate affairs for Elanco, a leading producer of growth-promoting hormones for US pig, beef and dairy farmers, was made the new USDA UnderSecretary for Trade and Foreign Agricultural Affairs. What’s more Mr Perdue recently shifted USDA work on international food safety from the public health part of the USDA to Mr McKinney’s trade office. Codex Alimentarius and WTO The USDA’s Codex office has long helped to formulate the positions the US promotes as a member of the 180-plus nation Codex Alimentarius, the powerful standards setting body for food safety overseen by the United Nations Food and Agriculture Organisation and World Health Organisation, which is used to resolve World Trade Organisation trade disputes. Now it is no longer part of the USDA’s Food Safety and Inspection Service, some fear exports are being seen as more important than science-based public health standards. Meanwhile, a significant number of UK farms rely on exports to the US of predominantly addedvalue food products, trading on provenance and quality. With officials openly acknowledging that the US is keen to shift UK perceptions of food safety towards the US view, some fascinating trade discussions are clearly looming closer.
Jesus Merchan Reina • IT Manager
IT in safe hands
“Talking to members it has been fascinating to hear how technology is being used on farms.”
The Farmers Club has a new IT Manager, Jesus Merchan Reina, responsible for the smooth running of all Club IT issues. Charles Abel reports NEW Club IT Manager Jesus Merchan Reina brings a wealth of service-based computing expertise to Whitehall Court, having studied for a Law & Business degree in Madrid before working with a range of IT service businesses in the UK, with a stint at South African brewer SAB Miller before managing IT systems on cruise ships for nine years in between. Born in Australia to Spanish parents, Jesus’ interest in computing first emerged when a magazine article on Apple co-founder Steve Wozniak caught his interest on a long flight to Madrid, aged just 12. Joining the Farmers Club team fulfils a life-long drive to combine a keen interest in quality food and its creation with excellent customer service and efficient computer technology. Typical of his dedication to customer service was the migration of the Club website to a new provider earlier this year. “It was not good timing for it to clash, my wife Annika having just given birth to our first daughter Anabel Elisa.” But Jesus oversaw the transition, to a service provider offering big benefits at a quarter of the cost of the original service provider.
New faster computers in the business suite are also thanks to Jesus. A major over-haul of the Club’s IT systems is now underway, Jesus working with Secretary Andrei and General Manager Virginia to review the existing system, and source and implement a new one that is fit-for-purpose. “Arriving at the Club I was looking forward to over-seeing a complete IT system again, and using my expertise and contacts to deliver the best possible service for members, at the least cost. But I was interested in the club aspect too, where members are effectively part-owners.” Chatting to Jesus his enthusiasm for all things culinary is infectious – from paprika smoked in the valleys of his Father’s native Extremadura to Madrid’s best traditional restaurants El Buey and La Bola. “I love England’s traditional pubs too and take great care with the food we buy at home. It has also been fascinating talking to members and hearing how technology is being used on farms.” If you have any IT queries or issues in the Club, Jesus can be found in the Business Suite on the Ground Floor next to the General Office.
Jesus can be contacted about Club IT and website issues from 9am to 5pm, Monday to Friday. His email address is: itmanager@ thefarmersclub.com
Club gift range The Club has a wide range of high quality branded items bearing the Club logo, all of which make ideal gifts for friends and family. Supple calf skin leather products include a men’s wallet, passport/notebook holder, luggage tags and a credit card/Oyster card holder, each supplied in its own gift box. Newly designed cuff links, ladies & gentlemen’s lapel pins, the updated Club silk tie (in green or blue) and umbrellas are also available. Items are all displayed on the Club website, where an order form can be downloaded (www.thefarmersclub.com/about-the-club/club-merchandise)
www.thefarmersclub.com • 11
Anita Kaur • Portugal Tour
Portugal tour Sunny Portugal was the destination for the Club’s Autumn Tour. Club Administrator Anita Kaur provides an overview A GREAT itinerary for our trip to Portugal included visits to food and wine producers, and a good helping of culture too, all geared to helping members enjoy each other’s company as they relaxed in the wonderful Portuguese sunshine. What we didn’t plan, was arriving in Portugal at a time of major wildfires raging across four regions of the country. Caroline, our tour guide, advised on our arrival that one was burning 45 kilometres from where we were staying on our first night. The atmosphere smelt of burning vegetation with resultant poor visibility. We were also told that winds were blowing in the opposite direction
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and rain was forecast. The group decided…..that the trip must go on……The rain luckily arrived to clear the air during our first planned visit. Over the following enjoyable days we visited wine growing estates and lodges, with tours of the vineyards and wineries, plus tastings, including both Tawny Port and Vintage Port wine. We saw magnificent terraced vineyards in the Douro Valley, where the wines are aged, blended and bottled, with fantastic tour guides full of enthusiasm and great knowledge. They explained in depth how wine is produced traditionally, with a line of 20 men and woman crushing the grapes for hours, to create great Port and Douro wines. Members particularly enjoyed the in-depth chats with the tour guides. One interesting fact we learned was that the Symington family – with Scottish, English and Portuguese ancestry – has been in the Douro for
Portugal Tour • Anita Kaur five generations, since 1882, and is now the largest vineyard owner in the Douro Valley, with over 1000 hectares, comprising 27 individual vineyards, known as ‘quintas’. The tour started on Monday with a visit to Quinta do Noval, where our wonderful tour guide even demonstrated how grapes were traditionally crushed by the clean feet of the local people – who would be singing, dancing and drinking wine as they crushed the grapes. Dinner was enjoyed here, before retiring to The Vintage House hotel. On Tuesday we first visited Quinta Bom Retiro, part of the Symington estate. Here grapes are now crushed by machinery, a most interesting process. Members enjoyed a wine tasting with a beautiful view of the vineyards. Next it was off to Ramos Pinto, one of the oldest farmhouses in the region. Another opportunity for wine tasting! Thomas our tour guide –half Portuguese, half English – was extremely knowledgeable. Members had great conversations with him over a relaxed luncheon. Thomas mentioned that if it rains before harvest it tend to lead to very good wine. This year it was too hot, with not much rain. Interestingly, most of the women in our group enjoyed the aged 10 year-old Tawny Port, while the men enjoyed the 30 year-old Tawny Port wine. We were very lucky with the weather, the sun was out, so we were able to appreciate the wonderful views and enjoy Port wine on the terrace at Ramos Pinto, where the grapes are
all still hand-picked by local people. This estate proved particularly popular, as the wine was traditionally made and was felt to taste the best. Our third visit of the day was to Quinta dos Murcas, for more port wine tasting, with fine views of the vineyards, and a truck ride up to the vineyards for a closer inspection. We then made our way back to the city of Oporto, for drinks on arrival then dinner at the Yeatman Hotel overlooking the city of Oporto. Our sumptuous meal was prepared by 2-Michelin Star chef, Ricardo Costa, and his team. Very nice indeed! On Wednesday we headed first to Graham’s Port Lodge, where wine tasting included their famous Tawny Ports. Lunch at their Vinium Restaurant was in beautiful weather, with members able to enjoy wine outside on the terrace.
“We were very lucky with the weather, the sun was out, so we were able to appreciate the wonderful views and enjoy Port wine on the terrace”
The afternoon was free in Oporto, before re-gathering in the evening for another wine tasting and tour of Taylor’s Port Lodge. Again very interesting, with dinner at the lodge. On Thursday Oporto’s old tram was our conveyance for a private tour full of fascinating insights into this ancient city. Members very much enjoyed this, especially the visit to the beautiful ancient Factory House. Completed in 1784 the building was originally designed as a private club for the British port shippers trading from the city. Today it is home to the British Association. Members really loved this place. After a wonderful lunch it was off to the airport – with carry-on bags clinking as Port Wine souvenirs headed for all four corners of the UK.
www.thefarmersclub.com • 13
Milly Fyfe • Leather industry
Beauty from the beast The British leather industry is growing in stature, as Farmers Club member and UK Leather Federation Business Development Manager Milly Fyfe explains IT’S surprising how overlooked the UK leather industry has become. When you talk to somebody about where leather is produced or where the finest leather comes from, the chances are the response will be ‘Italian leather’.
MILLY FYFE, UKLF Business Development Manager Leather Trade House, Kings Park Rd, Northampton NN3 6JD Mobile: 07591 207375 Email: millyfyfe@uklf.org Twitter: @UKLeatherFed
However, the UK Leather Federation, which represents tanners, leather finishers and leather goods producers, is on a mission to highlight the importance of buying British and raising awareness of the diversity in leather produced across the UK. The British leather supply chain extends across tanners and manufacturers of leather goods, including handbags, luggage, accessories, footwear, garments and upholstery, and beyond that to traders, major brands and retailers. In export terms the sector was worth nearly £1.5 billion in 2015, signalling growth of over 21% since 2011. That figure excludes domestic leather sales, and sales at home or overseas of products incorporating leather as a non-defining component, such as leather used in automotive and upholstery applications, making the value of the British leather industry to the UK economy even greater. The industry employs approximately 8,400 workers: 1,300 in leather manufacture, 2,600 in leather goods manufacture, 4,300 in footwear manufacture and 200 in apparel manufacture. The success of the British industry is predicated on the superior quality and innovation of the leathers it produces. This is reflected in its customers, which are globally recognised highend brands, including household names such as Nike, Berghaus, Oakley and Clarkes, high-end luxury goods manufacturers such as Dunhill,
14 • The Farmers Club Winter Journal 2017
Gucci, Mulberry and Burberry, and quality shoe manufacturers, including the renowned men’s shoe makers based in Northampton, such John Lobb, Edward Green and Church’s. The UK tanning industry also produces high performance upholstery leathers for luxury automotive brands, such as Aston Martin, Rolls Royce, Jaguar Landrover and AMG Mercedes, airlines such as BA and Lufthansa, and even the Royal Yacht Britannia. Many brands using British leather are UKbased. Globally-recognised prestige brands like Mulberry, Burberry, Aston Martin and John Lobb are manufacturing British products incorporating British leather and building on a long-standing heritage of quality and performance. The UK also remains a centre of excellence for leather education and research. The Institute for Creative Leather Technology at the University of Northampton is recognised as the world-leader in higher education in leather science and technology. There is also a strong heritage sector with the internationally-renowned Museum of Leathercraft and Leather Conservation Centre, also located in Northampton. Why British Leather? It’s all about quality over quantity, heritage and assurance. Leather tanning is one of the oldest human activities, with the first rudimentary tanning processes mentioned in Assyrian texts and Homer’s Iliad. Initially raw skins from hunting and livestock breeding were used for clothing or tents, but became stiff at low temperatures and rotted rapidly.
Leather industry • Milly Fyfe The earliest crude leathers were made by immersing raw hides and skins in shallow pits or vats of water and oak bark, or tanning them with the animal’s own brains! Today, UKLF members have been manufacturing leather for almost 200 years. Many practices and principles remain largely unchanged, but with investment and innovation tanneries now use state-of-the-art techniques and processes to get the very best from the raw material. The craftmanship, skill and attention to detail ensure British leather remains in a class of its own. The demand for British-made products is growing and with it, a demand for British components. The UK leather industry meets not only the highest quality standards, but also customer requirements for animal welfare, environmental protection and social responsibility. The World Animal Protection organisation (formerly WSPA) rates only four countries globally with an ‘A’ rating for animal welfare law and policy – the UK, New Zealand, Austria and Switzerland.
under attack by agenda groups, who paint it as toxic, damaging to the environment and abusive to animals and workers. These allegations are, for the most part, wildly defamatory, but regrettably, we cannot ignore the fact that practices in some parts of the world are not what they should be. This has, no doubt, contributed to the increasingly stringent demands from our customers on animal welfare, chemical use, environmental protection and social accountability. While the intent of these standards is laudable, the number and variety is creating an increasing burden for tanners, particularly when the requirements are scientifically questionable and almost unattainable. Furthermore, the perception of leather is being undermined by synthetic products, particularly those that masquerade as leather but cannot match its performance and thus, mislead consumers and erode their confidence in true leather. The need for the UKLF has never been greater.
“The leather industry wouldn’t exist if we didn’t eat meat. Leather is a by-product of the meat industry and currently equates to approximately 7% of the animal’s value.”
Customers, businesses and consumers are more aware of the ethical implications of their purchases and the UK leather industry follows strict guidance on environmental protection, with legislation on areas such as landfill and industrial emissions, plus biocide and hazardous waste regulations. Many tanneries are also party to the sector-wide Climate Change Agreement to reduce energy usage. Challenges Like much of the manufacturing sector, leather making is no longer seen as a desirable career option. The image of the industry is constantly UK LEATHER FEDERATION The federation supports, protects, promotes and informs the UK leather industry. Traditionally that meant tanning alone, but the sector’s changing size and the issues confronting the wider industry mean activities are now more encompassing and dynamic, reaching up and down the supply chain, and out to customers, consumers and beyond. The goal is to raise the profile of the industry to new workers, business customers and consumers, whilst protecting and enhancing the UK’s high standard of craftsmanship. Developing a leatherspecific brand will help British leather stand out in the global market, assuring customers of its quality and rigorous production standards.
www.thefarmersclub.com • 15
George Jessel • Sheriff’s Year
Insights of a sheriff
Sheriff George Jessel – fascinated by the breadth and depth of insight into the intricate workings of a typical English county.
“To be a High Sheriff is really to be able to drill down into the plethora of public service and find out what really happens at the coal face.”
‘200 HUNDRED denier’ was not an expression I thought would ever leave my lips, until I found myself at the marvellous traditional City tailor of Ede and Ravenscroft, collecting the elements of my Court Dress, which was to see me through many fascinating events and ceremonies during my tenure as 2017 High Sheriff of Kent, writes Farmers Club member George Jessel. As a diversified farmer, used to spending just a few minutes behind a desk each week, I find the time needed to sort out meetings and events with my secretary quite a trial. But, I am now used to being chased out of the house by a stressed wife waving a plastic folder containing essential information for my day out in the County. From the cab of a tractor or the cosy interior of a Discovery it is quite impossible to imagine the thriving network of community-based projects quietly making a difference to lives across the county. One of my first invitations was to give out Local Community Awards to unsung volunteers in tiny villages and rural outposts in rather drafty village halls. Arriving in full Court Dress after squeezing a large car into a small car park was quite a challenge and, surprisingly, I was given a much warmer welcome once I had explained that the Role of High Sheriff was entirely self-funded! Hitherto my grasp of the legal system had only gone as far as quickly settling a speeding fine, until
16 • The Farmers Club Winter Journal 2017
I had the honour to sit with one of our excellent Circuit Judges, as they expertly guided the jury, and admiring the volunteers of The Witness Service calming the nerves of a frightened young girl. I was even able to drive a High Court Judge to Maidstone Crown Court in my vintage Rolls Royce (in place of a horse and carriage) and welcome him with a traditional fruit cake and madeira breakfast – a first even for one who has enjoyed the odd stirrup cup! The police and prison services have been a complete eye opener with the amount of dedication shown by officers and new recruits. Contrary to popular belief the police are constantly adding to their numbers and particularly in Kent work hard to bring in new initiatives to prevent rural crime. As each event and opportunity occurs I am finding more ways of helping those I meet, whether it is introductions or funding ideas, or by giving our barn to local organisations to help them raise funds. We even have the Kent, Surrey and Sussex Air Ambulance paying us a visit soon – I just have to remember to move the sheep first. Sadly, this busy role has prevented me from being able to make use of the Club. But next year I have promised myself and my wife Vicki that once the tights are packed away we will be making much more use of our home-from-home in London!
Farming’s Future • Charles Abel
Farming’s Future LONDON’S Mayfair was the affluent backdrop for a Financial Times summit on the future of global agriculture, where the over-riding theme was that smarter supply chains were more critical than new production technologies in the drive to address burgeoning demand for food and protein, alongside climate change and resource issues. Keynote speaker Daniel Gustafson (pictured), Deputy Director-General (Programmes) at the United Nations Food and Agriculture Organisation summed up the challenge as meeting the key Agenda 2030 sustainable development goals to eradicate poverty and hunger with sustainable production, whilst meeting a 50% growth in demand for food by 2050. It was “seriously under-reported good news” just how much progress had been made so far, he felt. “Food production tripled from 1960 to 2015.” So whilst boosting output 50% in 36 years was a serious challenge, it came against a history of enormous progress. Slowing global population growth, with peak child numbers probably already passed, meant population challenge was localised rather than global. Furthermore, conflict was the main reason the number of chronically undernourished rising from 775m people to 815m.
“We need more food, which is more nutritious, from less land, using less input, with less environmental impact”
The challenge was not how to increase production, but how to transform food systems to better meet consumer needs, he felt. Growing urbanisation meant more demand for processed food, and livestock products, with their larger ecological footprint. More sustainable systems of land tenure were urgently needed. FAO guidelines had raised awareness amongst governments, nations and investors, such that Ukraine, for example, was now changing land ownership laws to help create up to 20,000 new 1000ha-plus farms, across 20m hectares of Ukraine’s 42m hectares of highly productive farmland.
MARIE HAGA Global Crop Diversity Trust.
Whilst R&D and more sustainable production would help, whole food supply chains needed to change to address the needs of the non-rural segment, with trading, processing, storage and distribution key, Mr Gustafson stressed. David Croft of Diageo highlighted the merits of supply chain collaboration to deliver new infrastructure, farmer training and access to finance, technology and crop insurance in small-holder communities producing raw materials for beer brewing in Africa. The result was a digitally mapped supply chain, with land tenure managed via a mobile-phone app, resulting in markedly improved productivity and a stronger supply chain.
Data driver Agriculture is on the brink of a fourth agricultural revolution, as venture capitalists invest in smart food technology groups, which will replace family farms, using a plethora of emerging technologies to become a truly high-tech industry, said Deloitte’s Patrick Schunk. Direct-toconsumer, reuse programmes, data and robotics would all drive the transition, with data the common theme, under-pinning everything from ecosystem models to work collaboration. “Data will be the new currency of the agriculture business.”
Global challenge • +50% output by 2050 • Eradicate poverty and hunger by 2030 • Supply chains focus • Land tenure key
www.thefarmersclub.com • 17
Alex Williams • Food Fraud Figures
Farming Figures A quick look at… perceptions of food fraud …told through a few key statistics:
9 out of 10
Proportion of consumers who do not trust foreign food supply chains. Only 12% have faith in the European food supply chain, and 7% in global supplies
£12,000,000,000 Annual loss to food fraud by UK food and drink industry, according to research by national audit, tax and advisory firm Crowe Clark Whitehill and University of Portsmouth’s Centre for Counter Fraud Studies (CCFS)
72% Split of population who believe there are issues concerning food fraud in the UK
A quarter Share of consumers who believe they have personally experienced food fraud in the UK.
40 tonnes
Estimated amount of horsemeat fraudulently passed-off as beef in 2013
A third Consumers who think processed foods are the least trust-worthy product type. Next highest vote is red meat (13%)
5 years ago Time when public perception of food supply chains was more positive, 1/3rd of consumers now being less trusting of products
70%
of people say they regularly take precautions to ensure their food is legitimate
2027
People surveyed for NFU Mutual Food Fraud report 2017[1] Sources: [1] NFU Mutual Food Fraud report 2017, www.nfumutual.co.uk/foodfraud [2] Minimising Fraud and Maximising Value in the UK Food and Drink Sector report 2017, www.croweclarkwhitehill.co.uk/uk-food-drinkcompanies-losing-12-billion-annually-fraud
18 • The Farmers Club Winter Journal 2017
Leaders in Agriculture THE Farmers Club Charitable Trust has been building on its “Developing Leaders in Agriculture” initiative, following its very successful event at the Club in March (FCJ 268).
and is grateful to the Frank Parkinson Trust, which has generously agreed to assist with funding one place,” says FCCT Trustee James Cross. “In view of the challenges facing agriculture and the number of candidates who have been recommended, we would That event brought tremendous welcome other organisations and support from across the industry and individuals who share this vision to a large number of recommendations join us in funding places. for candidates suitable to be awarded a place to attend one “Indeed, we have been of the Windsor Leadership Trust approached by some members of programmes. A shortlist of the Club to do so. If you would like candidates is to be interviewed on to contribute, please see the Trust’s November 24th by a panel led by section of the Club website (www. Mr Iain Ferguson. thefarmersclub.com), where you will find a Gift Aid form and Standing “The FCCT always saw this as Order, if appropriate, or contact the a partnership across the industry, Trust via the Club Secretary.”
MACMILLAN COFFEE MORNING We are delighted to announce that due to the generosity of members, their guests and all those who reside and work in Whitehall Court the Club raised a magnificent £794.41 for Macmillan Cancer Support at the coffee morning held on Friday 29th September. Thanks goes to all those team members who kindly donated such a delicious selection of cakes for all to enjoy and to Claire White for organising it.
Head Chef & Director of Food • Paul Hogben
Best British meat BACK in the early summer l had the privilege of visiting Huntsham Court Farm, which is owned and run by Richard Vaughan and his wife Rosamund. They specialise in producing the finest meat from rare pedigree animals; Longhorn beef, Middle White pork and Ryeland lamb.
of welfare for the animals, and to help the farm’s very own butchery department meet the discerning needs of chefs like myself.
Huntsham beef comes from the Huntsham herd of Longhorn cattle. This old-fashioned breed was developed 200 years ago and was the breed which made England famous for its fine roast beef. It is now a rare breed and has been largely forgotten, but the quality of its meat remains outstanding.
“This oldfashioned breed was developed 200 years ago and was the breed which made England famous for its fine roast beef.”
The Farm is situated in the beautiful Wye valley and has been in the Vaughan family for nearly four hundred years. The river creates a natural boundary and beautiful location to live and work, where neighbouring farms were growing potatoes for a commercial crisp producer and Wye Valley Huntsham beef is hung for nearly five weeks, asparagus fields that had been laid to rest for the so the fine-grained well-marbled meat reaches next season. its ideal maturity and full potential. Look out for Longhorn rib eye steaks on our menu on your I was mainly interested in the Longhorn for our next visit to the Restaurant. Feedback so far has menu, but took great interest in the other rare been really good regarding the quality and flavour. breeds that Richard and his team were rearing for high-end restaurants throughout the country. We also use Longhorn beef in our steak, mushroom and kidney pudding, I was lucky enough that Richard was able which is back as Dish of the Day More info on-line at: to give me a full guided tour of the farm and on Thursdays. www.huntsham.com meet some of his small band of dedicated staff, who work tirelessly to maintain high standards BREAKFAST OFFERING The new breakfast offering is now in full swing, a more extensive menu highlighting the great produce that is produced in Britain that we in the kitchen have prepared for you to choose from. There are also some new additions which l hope will add to your Breakfast experience. They have been sourced from my farm visits and through suppliers who are equally passionate about British produce.
Chef
SATURDAY BAR OPENING The Club is now much busier at the weekends and further to feedback in the Members Survey the Bar hours on a Saturday have been extended. It now opens from 11.30am until 11.00pm and a more extensive Bar menu is in place from 11:30am – 7.45pm. So, those who may wish to have a light lunch before checking in or alternatively supper before going out to the theatre can now eat in the Bar. In addition a drink in the Bar upon returning to the Club is also now possible. These extended hours are currently on a trial basis.
LONDON COFFEE BAG/NEWBY TEAS Whilst staying at the Club l hope you have taken advantage of the new coffee offering in the bedrooms. Caroline Kempsey of Sutton Farm has produced a range of expresso coffee bags, which is a vast improvement on the coffee sticks we were offering. Caroline roasts, grinds and packages the coffee on her farm. Use just as you would a teabag. We have also changed our tea and tisane offerings throughout the Club (including bedrooms) to Newby of London, who specialise in high quality products, which l hope you also enjoy.
www.thefarmersclub.com • 19
Charlotte Harris, Chairman; Emily McVeigh, Vice Chairman; Anita Kaur, Secretary • U30s
Chairman’s Jottings
OFTEN we feel that the public is not on the same side as farmers, expecting and demanding so much whilst not understanding the inputs required. So meeting our Autumn Dining speaker Ben Pugh in September, who is not from a farming background and yet founder of Farmdrop, was a breath of fresh air. Philly Goodall explains the benefits that he is bringing to both farmers and consumers across the page. In October our Autumn Farm Walk took us to the heights of Edinburgh, where we visited three very different farming systems; an organic smallholding, a 33,000 acre upland estate, and one of the largest egg producers and processors in the UK. Each opened our eyes to different aspects and particular thanks go to Sir John Campbell and Grant Conchie for hosting such fantastic and memorable visits. I look forward to seeing many of you at our Winter Dining evening on 24th November, where we will be joined by David Flanders - Farmers Club member and CEO of Agrimetrics, to hear about how we can use Big Data in the agri-food industry.
Contact Charlotte for more information: Charlotte Harris U30 Chairman Job Title: Head of International Supply Chain Where: The Coconut Collaborative, Westminster, London charlotte.harris90@gmail.com 07766 954 718
20 • The Farmers Club Winter Journal 2017
Food quality and convenience QUALITY and convenience – is it possible to have both?
farmers and fishermen, cutting out the middle man, the supermarket. Producers who sell via Farmdrop can also receive up to a 75% share of the retail price of what’s ordered, whilst not having to commit to volumes.
Much of modern urban life revolves around having easy access to transport, offices, fitness studios and most importantly – food. But whilst there may be endless countless What is the benefit to consumers? express supermarkets in London, The app offers more than fresh the ‘luxury’ of accessing fresh British produce, including household items produce is not easy. so customers can complete their weekly shop. Products on offer range On Friday 15th September, from Olly’s Olives, Glenarm organic another fantastic Under 30s dinner salmon fillets, and a weekly fish commenced with members and bundle for two, to seasonal bouquets guests meeting for drinks in the Farmers Suite before being shown to and sun lotion. our tables for a delicious three-course meal, followed by guest speaker Ben A question and answer session concluded the talk and the sheer Pugh, founder of Farmdrop. volume and depth of questions demonstrated a keen desire to know Ben had worked in City finance for more about marketing, logistics and nine years before creating Farmdrop capacity. to link producers and consumers directly, in response to the ‘black So, is it possible to have quality and plague’ of modern convenience convenience? This online farmers in urban areas. market is proving it is, delivering freshly picked farm produce directly Farmdrop is an online food to the door at the click of a button. delivery company aiming to revolutionise the food chain one step at a time, and a logistics PHILLY GOODALL company serving customers in Job Title: Asset Manager, urban areas within a 12-mile Legal & General Investment radius of its hubs. Management The company distributes food to Under 30s Member consumers sourced from local
U30s • Charlotte Harris, Chairman; Emily McVeigh, Vice Chairman; Anita Kaur, Secretary
Fine visit to Scotland In early October the Under 30s travelled to Edinburgh for the autumn farm walk. Committee member Eleanor Kay reports
fascinating to follow the high tech production line – large investments in recent years were clear to see. Alongside the egg business Sir John maintains his interest in traditional livestock farming, with a keen focus on Scottish Blackface Sheep. Community farm The group then moved on to lunch at Whitmuir Community Farm, where we also had a tour of the site and a visit to the turkeys, some of which are sponsored by local families, which enables Whitmuir to manage cash flow more effectively. Then it was on to the Douglas and Angus Estates, where we met Grant Conchie the Estate Manager. The Douglas Estate is 33,000 acres of predominantly rough hill grazing with 8000 acres farmed in hand as a joint venture. First, we saw the biomass boiler and Grant explained the other varied diversifications on the estate, from holiday lets to trees.
“Glenrath Farms currently produces 1.5 million eggs per day, with 51% going to Tesco”
AFTER an enjoyable train journey, and clarification that no one needed their passports, we arrived in Edinburgh and checked in at the New Club on Princes Street (a Farmers Club reciprocal club). From here we headed to The Whiski Rooms, where we enjoyed an informative tasting session and learnt about the distilling and ageing process, before going on to a delicious dinner at Bon Vivant. Following a hearty Scottish breakfast we travelled to Glenrath Farms, one of the UK’s largest egg producers, owned by the Campbell family. We were warmly welcomed by Sir John Campbell, who gave an overview of the egg production and processing business along with a history of the company, which was established in 1959. The business currently produces 1.5 million eggs per day with 51% going to Tesco and the rest to Sainsbury’s, Co-op, Costco and others. It was
Hill farming The farm walk then carried on after a short drive to Crawfordjohn where we met Ian Fleming, Alastair McLarty and Alan McLarty. Here we saw Scottish Blackface sheep and Border Leicesters and heard about the farming system on the hills. We saw the suckler herd comprising Highland, Shorthorn and Luing cows, and to round off the farm walk we were treated to a sheepdog display from Ian and his young sheepdog Kim. Then it was back to the New Club for a wonderful meal including Haggis, neeps and tatties. After breakfast on Sunday the group split, with some walking up Arthur’s Seat or to the Castle, while others had a more general exploration of the city. It was then time to get the train back after a truly fascinating visit. Eleanor Kay Knowledge Exchange Manager Rothamsted Research
MORE INFO www.glenrathfarms.co.uk www.whitmuir.scot www.dandaestates.co.uk
www.thefarmersclub.com • 21
The Farmers Club • Club Information
Club Information
020 7930 3557 • www.thefarmersclub.com Office Holders Patron – Her Majesty The Queen HONORARY VICE PRESIDENTS Peter Jackson CBE, Roddy Loder-Symonds, Sir David Naish DL, John Parker THE COMMITTEE OF MANAGEMENT OF THE CLUB 2017 VICE PRESIDENTS Barclay Forrest OBE, Sir Mark Hudson, Mrs Susan Kilpatrick OBE PRESIDENT AND CHAIRMAN Tim Bennett TRUSTEES Jimmy McLean, Mrs Nicki Quayle, Julian Sayers (Chairman), Paul Heygate VICE-CHAIRMAN Peter Jinman OBE HONORARY TREASURER Richard Maunder IMMEDIATE PAST CHAIRMAN Richard Butler CHIEF EXECUTIVE AND SECRETARY Andrei Spence CLUB CHAPLAIN The Reverend Dr Sam Wells COMMITTEE Elected 2015: Tim Bennett, Matt Dempsey (Communications Sub-Committee), Richard Maunder, Gerald Osborne
Carmen, Royal Opera House
Chelsea Flower Show
Friday 16th March 2018 Carmen is the best-known work by French composer Georges Bizet, and one of the most famous operas in the entire art form. Australian director Barrie Kosky, one of the world’s most sought-after opera directors, has devised a far-from-traditional version of Carmen, incorporating music written by Bizet for the score but not usually heard, and giving a new voice to the opera’s endlessly fascinating central character. Our programme starts at 4.45pm with a two-course supper and wine in the Club. At 5.45pm our coach departs ready for the 7.00pm performance, returning afterwards at 10.20pm (approx). This event is limited to 50 places. Tickets cost £135.00 per person. Application closing date 15 December 2017. If oversubscribed places will be decided by ballot. Register on-line at www.thefarmersclub.com or complete the booking form enclosed.
Elected 2016: Robert Alston, Andrew Brown (Membership Sub-Committee), Lindsay Hargreaves, Nick Helme (House Sub-Committee), Peter Jinman OBE Elected 2017: Kevin Beaty, John Lee OBE, Karen Mercer, Keith Redpath, Christopher Riddle, Allan Stevenson (re-elected), Campbell Tweed OBE (re-elected) Co-opted: Charlotte Harris (Chairman Under 30s), Emily McVeigh (Vice Chairman Under 30s) THE FARMERS CLUB CHARITABLE TRUST TRUSTEES Stephen Fletcher (Chairman), James Cross, Vic Croxson DL, The Chairman and Vice-Chairman of the Club (ex officio). Patron Mrs Stella Muddiman
Tuesday 22nd May 2018 The world’s most prestigious flower show. Stroll through award-winning gardens, discover rare flowers and plants, and creative floral artworks, from gardening gadgets to sculptures and plants. The Club is extremely privileged to welcome Mr Peter Seabrook, Gardening Editor for The Sun and former Gardeners’ World and Chelsea Flower Show TV Presenter to talk at The Club after lunch. Our programme starts at 12.30pm with a three-course lunch with wine in The Club, followed at 1.45pm by a talk from Mr Seabrook. At 2.45pm we depart by coach, entering the show at 3.30pm. At 8.00pm the show closes and our coach returns to The Club, where both the Restaurant and Bar will be open to order food and drinks. This event is limited to 80 places. Cost per person is £85. All applications should be received by 15 December 2017. If oversubscribed places will be decided by ballot. Register on-line at www.thefarmersclub.com or complete the booking form enclosed.
Hampton Court Palace Flower Show
NEXT ISSUE
The New Year issue of the Farmers Club Journal, due in mid –January, will profile the Club’s 175th Anniversary Celebrations, and report on new field-based technology (pictured), dairy margins, landscape architecture, and a host of Club activities.
22 • The Farmers Club Winter Journal 2017
Friday 6th July 2018 RHS Hampton Court Palace Flower Show is the world’s biggest annual flower show, with over 5 acres of floral marquees including Show Gardens, the Rose Marquee, Floral Marquee, plant pavilions and a variety of talks, demonstrations and exhibits. The Allium Restaurant boasts wonderful views of the Hampton Court Palace gardens for Afternoon Tea with fellow members. Our programme starts at 11.00am with Brunch at the Club, followed at 12.00pm by our departure by coach, arriving at the show at 1.30pm. At 3.30pm we have Afternoon Tea with a glass of Prosecco. At 7.00pm the coach returns to the Club
in time for a bowl food supper from 8:30pm. Limited to 80 places. Cost per person £115.00. Application deadline 15 December 2017. If oversubscribed places will be decided by ballot. Register on-line at www.thefarmersclub.com or complete the enclosed booking form.
Club Information • The Farmers Club Deaths It is with regret that we announce the death of the following members: Mr F Bowley Leicestershire Mr J Burra Cumberland Mr P Chamier-Tripp Hertfordshire Mr A Fox MBE Staffordshire Mr T Hance Essex Major A Mitford-Slade Somerset Mr J Mugleston Essex New Members The following were elected: UK Members Mr E Birkin Mrs K Blue Mr E Evans Mr D Horn Ms G May Mr J Osborne Mrs K Warren Under 30s Mr G Bastard Miss F Blackburn Mrs S Russell Associate - Whitehall Court Mr W Blackburn
bookings. The nearest Q-Park is situated in Spring Gardens off Cockspur Street, approximately 5 minutes walk from the Club. Details of this can be obtained by phoning the Club Reception on 020 7930 3557 or by visiting the website at: http://www.thefarmers club.com/news/parking -5-mins-from-club
Club Contacts THE FARMERS CLUB
Serving the farming industry for 175 years 3 Whitehall Court, London SW1A 2EL
Business Suite The Business Suite provides PCs, printing and WiFi for members. WiFi WiFi is available throughout the Club at no charge.
Dress code Essex Cumberland Warwickshire Herefordshire Lanarkshire Midlothian Wiltshire Shropshire London Suffolk London
Mobile Phones, Briefcases and Business Meetings Mobile phones must not be used in the Public Rooms (except on silent in the Shaw room). Telephone conversations should only be undertaken on The Terrace. Briefcases should be left in the Cloakrooms and Business meetings must be conducted in the Shaw Room or designated and pre-booked meeting rooms. Members should speak with Liza Keoshgerian ext 109 or direct line 020 7925 7100 or functions@ thefarmersclub.com Parking The Club has no private parking at Whitehall Court. However, the Club is pleased to be able to offer all its members discounted parking with Q-Park, our preferred parking partner. Discounts of 20% are available on the day and on pre-
Reciprocal Clubs UK City Livery Club, London (No bedrooms) Royal Overseas League, Edinburgh Royal Scots Club, Edinburgh The New Club, Edinburgh Northern Counties Club, Newcastle Bury St Edmund’s Farmers Club OTHER AGREEMENTS Whilst not formal reciprocal agreements, we have informal agreements with the East India, Caledonia and Civil Service Clubs, for bedroom bookings if we have no accommodation available. The Reservations Manager will advise in this instance. If we are full, Reception also holds a list of hotels within a 15 minute walk that might be considered ‘good value for money’.
OVERSEAS The Western Australian Club, Perth, Australia (Bedrooms not reciprocated)
• Gentlemen should wear formal jackets and ties in the Bar, Lounge and Restaurant during the week. Ladies should be dressed conventionally, trousers are permitted. • There are Club jackets and a selection of ties at Reception, which may be borrowed in an emergency. • Members must advise their guests of the dress regulations. • Children should conform to the above guidelines as best they can. • Smart casual dress is allowed from 6pm on Friday until midnight on Sunday and Mon-Sun up to 10am. Smart jeans and trainers are acceptable during this period.
Festive Period Opening Club bedrooms are available throughout the festive period. Breakfast will be served in The Restaurant on Friday 22nd December, thereafter The Restaurant and Bar will be closed, with no provision of Breakfast, Lunch or Dinner. The Club will resume full service at 3pm on Wednesday 3rd January 2018.
Queensland Club, Brisbane, Australia The Australian Club, Melbourne, Australia Royal Dublin Society, Dublin, Ireland (Bedrooms not reciprocated) Stephen’s Green Hibernian Club, Dublin, Ireland The Muthaiga Country Club, Nairobi, Kenya The Harare Club, Harare, Zimbabwe The Christchurch Club, Christchurch, New Zealand (operating from The George Hotel www.thegeorge.com and able to offer reciprocal visitors preferred accommodation rates) The Canterbury Club, Christchurch, New Zealand Members wishing to use any of the above Clubs should obtain an introductory card from the General Office.
Chairman 2017: Tim Bennett
Chief Executive and Secretary: Andrei Spence
Club Number 020 7930 3557 Reception ext: 200/201 reception@thefarmersclub.com Bedroom Reservations ext: 204 reservations@thefarmersclub.com Restaurant Reservations Option 3 restaurant@thefarmersclub.com Conference & Banqueting Sales Manager Liza Keoshgerian ext: 109 or direct line: 020 7925 7100 functions@thefarmersclub.com Administrator & Unde r 30s Secretary Anita Kaur administrator@thefarmersclub.com General Manager Virginia Masser ext: 102 generalmanager@thefarmersclub.com Head Chef Paul Hogben ext: 111 or direct line: 020 7925 7103 chef@thefarmersclub.com Financial Controller Zarreena Neeson ext: 106 or direct line: 020 7925 7101 financialcontroller@thefarmersclub.com Membership Mark Fairbairn ext: 107 or direct line: 020 7925 7102 membership@thefarmersclub.com PA to Secretary Claire White ext: 104 or direct line: 020 7930 3751 generaloffice@thefarmersclub.com Bedrooms ext: 3+ [two digit room number] eg. ext 301 for Room1 Whitehall Court Porters 020 7930 3160 Fax 020 7839 7864 Website: www.thefarmersclub.com THE FARMERS CLUB JOURNAL Editor and Advertisement Manager: Charles Abel 07795 420692 E-mail: editor@thefarmersclub.com Designed and produced by: Ingenious, www.ingeniousdesign.co.uk No film or film processing chemicals were used. Printed on Lumi Silk which is ISO 14001 certified manufacturer. FSC® Mix Credit. Elemental chlorine free (ECF) fibre sourced from well managed forests
www.thefarmersclub.com • 23
Christmas at
The Farmers Club
Have you organised your work Christmas Party yet? Where are you holding your Annual Festive get together with friends? Could a celebration in January help beat the New Year blues? Why not plan a function at your Club to celebrate the Festive Season. We have a selection of packages available including
a delicious Bowl Food option for stand up Receptions. The Farmers Suite and other function rooms are available to book up to and including dinner on Thursday 21st December, and again after Wednesday 3rd January 2018.
Club Christmas Card This year’s Farmers Club Christmas Card features an original photograph “Poll Dorsets in the heart of the Yorkshire Dales” taken by Wayne Hutchinson who has kindly donated the use of the image. The card, which measures 171mm x 121 mm (7” x 5”), is printed with the Club logo and the greeting “With Best Wishes for Christmas and the New Year”. Packs of 10 cost £8.00 including VAT and may be bought at Reception or ordered from the General Office. Image courtesy of Hutchinson Photography www.farm-images.co.uk All profits to RABI/RSABI.
For more function details and availability contact Conference & Banqueting Sales Manager Liza Keoshgerian on 020 7925 7100 or email functions@ thefarmersclub.com