#STUDENTFARMER - September 2016

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06/09/2016 11:32

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05 FARMING WITH STYLE 14 IT’S ALL ABOUT EU 19 LIFE IN THE FAST LANE 26 THE LIFE OF PIE 31 FLYING THE WELSH FLAG 32 HANNAH BARTON 34 GIFT OF THE GAVEL 39 GEORGIE COSSINS 40 NFU DEVELOPMENT PROGRAMMES 42 THE #STUDENTFARMER CV GUIDE 45 CHALLENGE THE NFU 49 ASK AUNT ANNIE 50 POSTER

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Victoria Wilkins, Chris Pryke, Hannah Barton, Guy Whitmore, James Rudman and Anna Bowen

In case you’ve been living under a rock, hidden out in the barn or been so caught up with harvest – a big vote happened.

But that’s in the past. What matters now is the future, and how we adapt and shape a domestic farming policy that works for years to come. You’ve got some of the brightest brains in the business – the loudest of the loud. We’ve been hearing your opinions in droves, and many of you took part in our Twitter chat to share your views on the Brexit debate, and what it means for farming. You can read all of the views that were shared on that chat in our EU feature in this edition. If anything, the debate has shown us that there are opportunities, even in the most unlikely of places. From auctioneering to starting out on new business ventures, this edition of #studentfarmer puts you in the driving seat. We’ve met a whole load of you, and even took some of you on a trip to John Deere to burn some diesel.

If that’s not enough, we’ve even got a fashion shoot. Sorry RAU guys – we went to Harper #pleasedonthateus. And remember, you’re in control of your future. You’ve got a voice, so if you’ve got an opinion, share it.

Designed by:

Victoria Wilkins

John Cottle

Editor of #studentfarmer Email: studentfarmer@nfu.org.uk Facebook.com/StudentFarmer Twitter: @studentfarmer

Thank you to…

Greg Coulton for our amazing cover, iStock, the Museum of English Rural Life at the University of Reading, John Deere for letting us drive tractors and Harper Adams for the loan of its campus.

Published by: NFU, Agriculture House, Stoneleigh Park, Stoneleigh, Warwickshire, CV8 2TZ

Filled with words by:

To advertise contact: Alan Brown on alan.brown@nfu.org.uk

September 2016 / #STUDENTFARMER

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06/09/2016 14:31

We know, fashion changes so quickly nowadays. Who's going to tell you that your red Schoffel gilet is out of fashion, and now it's the turn of the dark olive? Us, of course. Here's what happened when we took four NFU graduates to Harper Adams to strike their best blue steel September 2016 / #STUDENTFARMER

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Rachel wears: Timothy Foxx blue polo shirt, Barbour beige chinos from Countrywide, Dubarry brown Fermoy boots.

Sam wears: Freddie Parker grey t-shirt, Hicks & Brown navy gilet, Fairfax & Favour tan chelsea boots.

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#STUDENTFARMER / September 2016

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Ollie wears: Dickies Workwear coverall, Belstane Muckmaster wellies.

September 2016 / #STUDENTFARMER

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06/09/2016 11:39

Ollie wears: Barbour maroon jumper, Barbour tan chinos, Fairfax & Favor chelsea boots in chocolate.

Sam wears: Next blue shirt, Next grey jacket, Fairfax & Favor chelsea boots in tan.

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#STUDENTFARMER / September 2016

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06/09/2016 11:39

Gemma wears: Next blue check dress, Fairfax & Favor Windsor tan handbag.

Ollie wears: Dubarry green check shirt, Next navy chinos.

Sam wears: Dubarry blue check shirt, Barbour navy gilet, Barbour tan chinos, Fairfax & Favor chelsea boots in dark tan.

Rachel wears: Hicks & Brown Suffolk fedora in dark brown, Next beige check wrap skirt, Welligogs Matador country boots.

September 2016 / #STUDENTFARMER

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06/09/2016 11:40

Rachel wears: Hunter Duke of Wellington navy coat, Barbour purple check shirt from Countrywide, Hunter Norris field wellies in purple.

Gemma wears: Timothy Foxx green hoody, Belstane Muckmaster boots.

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#STUDENTFARMER / September 2016

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06/09/2016 11:40

Advertising feature

Partnerships and new investment set to transform college farms

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ast Anglia’s land-based college has agreed a farm expansion plan that will invigorate agricultural activities in both Suffolk and Norfolk.

The new vision is set to benefit the student experience at Easton and Otley College.

Plans in Suffolk include: • The college has acquired an extra 55 acres of land thanks to the Felix Thornley Cobbold Agricultural Trust – as a result of this a suckler herd will be established at the Otley campus • The college currently has a flock of 60 sheep – known as the Charlotte Cobbald flock – and this is set to increase to over 200 sheep • As a result of an increased number of sheep at the Otley campus, the college is looking to explore the opportunity for a new member of staff to be employed to look after the larger flock • An order for a latest industry standard tractor has been placed and this will be a significant upgrade on the current farm machinery available to students in Suffolk Plans in Norfolk include: • Advanced talks are underway to create a new pig breeding unit at Easton that will be run in conjunction with an industry partner • The college recently acquired an additional 57 acres of farm land at the Easton campus • A tractor simulator has been purchased costing over £40,000 and this will be used to give less experienced

students an opportunity to see what it’s like to drive a tractor or combine harvester in a safe environment. (The simulator will be used at both campuses).

• The College’s existing sheep flock will be expanded • The poultry unit will be refurbished Principal, David Henley, said, “We have always prided ourselves as a college in offering the full range of agricultural experiences that prepare students to work in the region and beyond. This investment will help us to continue to meet the needs of employers in the region reflecting the changing face of the industry with the accelerating pace of technological advances and shift in enterprise types.”

“Having reviewed what we do and how we do it, we feel that we need to adapt and expand our agricultural facilities to reflect changing needs of both students and employers.

Therefore, we are very excited about these plans.”

“Our aim is to be one of the best land-based colleges - not just in the region but in the UK - by working with partners in industry and maintaining a range of our own farming enterprises we believe these plans will help us become that sooner rather than later.”

New facilities aside, the college has just launched a new degree in Agribiosciences that will be affiliated by the University of East Anglia (UEA).

Starting in September 2016, the course will be a mixture of science and agriculture. Areas that will be covered will include subjects such as agronomy, biology,

Advertising feature

Kyle Ledger and Megan Atkins (centre) stockjudging in Paris

Students - James Burman, Will Jordan, Louis Jordan and Will Pratt gained awards at county shows this year breeding, business, crops, data analysis, genetics, global perspectives, livestock, production and research.

In other news, the college continued to promote farming and the college in general by teaming up with a contestant from the TV show The Voice.

In previous years, they created an updated version of the combine harvester song made famous by The Wurzels that gained over 80,000 hits on YouTube.

This time around, Bradley Waterman who was part of Boy George’s team on the BBC show took part in ‘tractor cab karaoke’.

Based loosely on a format made famous by James Corden on his American hit The Late Late Show called carpool karaoke, Bradley teamed up with schools engagement officer - Dani Chatten from the college

- to talk about his career.

As well as being interviewed, Bradley played a selection of famous songs including Get Lucky by Daft Punk.

In addition to this video, a team from the college just missed out on winning a national farming competition – The Cereals Challenge – for the third time in a row – coming second this year – narrowly missing out on a hat-trick of wins.

Other students from the college competed in competitions abroad whilst representing their country at one of the largest agricultural shows in the world – taking part in a stockjudging event in Paris.

And farming students also gained a selection of rosettes and accolades at county shows based in both Norfolk and Suffolk.

For more details about agricultural courses at Easton and Otley College, call 08000 224556 or visit www.eastonotley.ac.uk

IT'S ALL ABOUT EU (IT'S ALL ABOUT EU BABY...)

A pretty big thing happened while we were out for the summer – Britain voted Brexit was best. But now isn't a time for looking back, it's a time for shaping the future. So stand up and be counted – here's your chance

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ince the news of Brexit hit the headlines, the NFU was quick to jump on the topic in order to best represent it's 50,000-strong membership of farmers, growers and producers.

In the wake of the vote, it launched an options paper, giving members the chance to voice their opinions on what they think is needed from a future domestic agricultural policy, and truly shape their future careers and farming businesses.

An official consultation process started – the largest NFU consultation in a generation – which included 50 meetings across the country for members to attend and discuss the options with NFU top dogs and policy experts.

And it all ended on 14 September – the day the NFU held its Back British Farming Day to share a vision of an exciting, dynamic farming future with MPs in London.

If that's not enough, three massive red tractors were put on show right in the heart of London, just outside of Westminster, with a whole-host of MPs interacting with farmers.

But let's not forget about you – you had your say about plans that will affect you in the future. Unless you were an NFU student member, you couldn’t take part in the consultation – this is one of the reasons you should sign up right now if you haven’t. So what are you waiting for? Like we said, stand up and be counted. You're more than just a number.

HOW CAN I BECOME A MEMBER? Want the chance to influence the future of British farming? You can, and it’s not as hard as you think.

The NFU has a student membership category which offers a whole host of benefits, a chance to have your say, and best of all – it’s completely free.

You’ll get the opportunity to attend member events and meetings, get #studentfarmer and our big brother magazine, British Farmer & Grower delivered every edition, and even get a discount off NFU Conference, entertainment venues and trailer training.

NFU membership is for YFC members and students under the age of 26, meaning you can keep up-to-date with all the news and information about what’s going on in that big, wide world of agriculture. Plus, we’re like a big family, so what can be better than that?

To join, all you need to do is call NFU CallFirst on 0370 845 8458, or email membership@nfu.org.uk registering your interest. You can also fill out the form on the membership section on www.nfuonline.com.

What are you waiting for? Sign up now and make sure you’re in the driving seat to change your future.

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#STUDENTFARMER / September 2016

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06/09/2016 13:17

#CHEWINGTHECUD TWITTER CHAT

You’ve got some of the loudest voices and brightest brains – and you didn’t disappoint when #studentfarmer hosted a Brexit chat, trending at #9 in the UK, propelling farming into the social media spotlight

QUESTION 1: HOW IMPORTANT IS CONTINUING TRADE BETWEEN THE UK AND THE EU? James Rhys Baylis @SolwayShepherd EU trade post-Brexit is vital, but it's going to cost us!

Chris Manley @ChrisManley777 Good strong trading relationship with the EU is essential.

using a science-based approach and efficient food production.

Harriet Wilson @ HarrietWilson12 British customers can make informed choices on what goes into their basket but we need to educate.

QUESTION 3: WOULD BRITISH FARMING FUNCTION WITHOUT ACCESS TO MIGRANT LABOUR?

environment will look after yield and therefore food – so they are both important on balance!

Harriet Wilson @ HarrietWilson12 Farmers are custodians of the countryside and we should take great pride in looking after our environment.

James Hutchinson @Jimbohutch81 A healthy, balanced countryside will be a productive environment. In the end we need food to survive.

Sam Dilcock @sam_dilcock It will be important to maintain free trade. We don’t want to isolate ourselves from any market opportunity.

Edward Ford @Ed_Farmer_Ford Migrant labour is key to making sure fruit and veg lands on the supermarket shelves.

Will Wilson @willwilson100 Agriculture is in line for some serious evolution, but its current model encourages the opposite.

John Royle @JDRoyle Access to non-UK labour is also really important for the meat processing sector.

Chris Manley @ChrisManley777 We need to tell everyone about how great British food and farming is, and that is all of our job to do.

QUESTION 2: WHAT FUTURE OPPORTUNITIES ARE THERE?

Chris Manley @ChrisManley777 Ethically sourced migrant labour through providers like @Hopsls is vital to food and farming.

QUESTION 5: WHAT THREE THINGS ARE YOU MOST EXCITED FOR ABOUT THE FUTURE OF FARMING?

QUESTION 4: WHAT’S THE RIGHT BALANCE BETWEEN THE ENVIRONMENT AND FOOD PRODUCTION?

Chris Manley @ChrisManley777 Opportunities for young farmers, investment in business and practical training and the chance to promote the British brand.

Co-op @CoopAgriMatters To map our future we need to ensure young farmers work with @NFUtweets to understand and have their say on future policy.

Edward Ford @Ed_Farmer_Ford An opportunity to try different things, challenge the norm, move away from the “always done it that way” attitude.

Katie Anderson @muddybootsfarm I still believe a huge problem is getting young people into the industry. Farming should be seen as a career option for all.

Sam Dilcock @sam_dilcock Sustainable agricultural practice,

Sam Dilcock @sam_dilcock Maintain or improve the environment, while better integrating our food production into it rather than the other way around.

Katie @muddybootsfarm If we don’t look after the environment we won’t have a planet to eat on.

Emily Davis @GreenWelliesEm Looking after the soil

Ally Hunter Blair @Wyefarm Providing safe and nutritious food, advances in improving precision and positive public engagement to change the farming stigma.

Harriet Wilson @ HarrietWilson12 Changes in food habits, strength of our British food brand and efficiency technologies.

September 2016 / #STUDENTFARMER

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06/09/2016 13:18

THE NATIONAL FARMERS’ UNION: A HISTORY LESSON

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ince 1908, the NFU has been representing the views of British farming on a wealth of topics, championing the food and farming industry. It has given farming a voice, right in the heart of British government, and the European Parliament, shaping policy for years to come.

After a meeting in a room at the Smithfield Show to discuss the possibility of forming a national organisation for farming, the NFU was born, electing its first president – Colin Campbell. At a time when farming was going through the longest and deepest depression in its history, as imports flooded in from aboard,

Mr Campbell worked had to get the NFU connections within government, signalling the start of a huge journey for the industry.

SO HOW DOES IT WORK? The NFU is made up of a whole-host of boards that represent the organisation. All of these boards feed into NFU Council, whose representation covers each county in England, plus Wales.

NFU COUNCIL The governing body of the NFU is NFU Council, an elected body of farmer members which meets quarterly. All other boards feed into NFU Council. Those who represent NFU Council include: • A representative of the YFC • Council representative of each county (other than the Isle of Wight) • County chairman of each county • Welsh representatives • National officeholders • Chairmen of national sector boards • A representative of the farmer and grower controlled business sector • A representative of the National Pig Association or its successor body • Representatives of other agricultural associations • The honorary life members of Council.

BOARDS AND FORUMS These are responsible for representing each sector the NFU works for, plus highlighting policy areas. These include: • Next generation forum (read more about how to get involved with the forum on NFUonline) • Livestock • Dairy • Combinable crops • Horticulture and potatoes • Poultry • Environment forum • Organics forum.

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#STUDENTFARMER / September 2016

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06/09/2016 14:25

LIFE IN THE FAST LANE 2016 marks 50 years of John Deere in the UK, so what better way to celebrate than to round up a cohort of students and head over to John Deere's HQ in Nottinghamshire to burn some diesel?

September 2016 / #STUDENTFARMER

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06/09/2016 11:44

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here's nothing quite like the look that appears on a student's face when you show them three of John Deere's top of the range tractors. It used to be that a better meal than takeaway leftovers and an all-day breakfast in a tin could do the trick, but apparently John Deere’s top-spec line up gives sensible eating a run for its money. Who knew?

To start it all, let’s take a trip down memory lane. Founded by a bloke of the same name in 1837, the tractor giant started out in the back of a blacksmith shop. With little to his name other than his shop, John had a monumental epiphany that would change the face of farming and machinery for years to come. Lucky him.

Collecting together the equipment he had in his shop – which included a piece of discarded polished steel – John set out to bring brains and brawn together, creating a piece of machinery that even the heavy, sticky prairie soils of America couldn’t break.

The polished and shaped plough, which was made from a broken saw blade, skyrocketed Deere into the limelight, with local farmers who were struggling to work the difficult soil signing up in droves. Turns out he invented something pretty nifty, as by 1841 he was producing around 100 ploughs a year. That, my friends, was a

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pretty big deal in the 19th century.

Flash forward to the good old 1850s and our friend John is building 1,600 ploughs a year, plus a whole-host of implements to attach to them. Then he hit the big time and was elected mayor of Moline, Illinois for two years in 1873. And when he died in 1886, his son Charles took over the business, even though it wasn’t something he ever expected to do.

You see Charles’ brother, Francis, was expected to take over the business and was sent away to learn bookkeeping – as you do. But when he unexpectedly died in 1848 at the age of 18, Charles was the only hope for the future of the company. That's why he set his sights on expanding and growing the business.

He quickly advanced the marketing side of John Deere, but it wasn’t until 1918 that the company started getting involved with tractors. With the business passed down to John’s granddaughter and her husband, William Butterworth, it bought the maker of the Waterloo Boy – the first gas powered tractor – heralding the start of its modern day brand.

From innovation to innovation, the company expanded, and to this day John Deere remains a household name on many farms up and down the country. And now it's celebrating 50 years on British soil.

LIAM KENNEDY, SOUTH STAFFS COLLEGE "I was about nine when I knew I really wanted to get into farming.

I’m going to New Zealand in the summer and I’m hoping to learn some new things that I can bring back and help the farm at home.

You need to treat everything as experience. The more experience you have on your CV, the more I think it’s likely to put you in good stead for a job. Farmers in our area build this brilliant community spirit, and I think it’s like that across the board. During the winter months I’ll jump in my neighbour’s tractor and help him, and he can know he’s getting jobs done. The technology at the moment is great, especially for young farmers. It’s a great experience to be able to jump in a tractor with all the GPS technology which is light-years away from what we have on our family farm.”

THE 6155R

THE 8370R

THE 9620RX

NICKNAME: The Jack of all trades HORSEPOWER: 155 WEAPONS: Pretty much every fitting for any implement you want WEAKNESS: Multitasking. It never ends well.

NICKNAME: The heavyweight HORSEPOWER: 420 WEAPONS: Can lift just over two Asian elephants WEAKNESS: We all need a little light touch now and then.

NICKNAME: The beast HORSEPOWER: 620 WEAPONS: The biggest tracks you will ever see WEAKNESS: Lacks the element of surprise – because it’s massive.

#STUDENTFARMER / September 2016

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EMMA TIMMIS, SOUTH STAFFS COLLEGE “At home we have a livestock farm with a 30-head suckler beef herd and 120 ewes. In 10 years’ time I’d still like to be farming, and I’ve got real ambitions to be on a beef suckler and sheep herd. My heart is in livestock – I don’t mind other areas, but I love my cows. I don’t know what it is, I just love them. Why do I love farming in Britain? British farming is up there with the rest of the world and we’re only a small island. There’s a brilliant community spirit and especially where I live, it’s really family orientated. There’s a big group of farms by us and we’re always helping each other out. And being part of the YFC brings that community spirit together. As the secretary of local club I’m always up to different things.”

CHARLIE BROOKES, REASEHEATH “I’m studying a level three extended diploma in agriculture. I grew up on a dairy farm and I’ve always worked with cows. My brother taught me how to drive tractors and it’s something that has always stuck with me. I’d love to go and work in arable farming and try something different from the dairy side. But that’s the beautiful thing about farming, isn’t it? There’s always so much to do and plenty of choice. It would be nice to see the farm expand in the future, so we could get more cows and install bigger barns, and hopefully in time the milk price will go up. I love the fact that the technology we have in dairy farming is always improving – there’s always something new in the pipeline designed to make it easier for the farmer. Seeing the tractors at John Deere really opened my eyes to the way farming has progressed. But it’s also shown how much more I can be getting out of our tractors, machinery and the land."

September 2016 / #STUDENTFARMER

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06/09/2016 11:45

NICK WINTERTON, ROYAL AGRICULTURAL UNIVERSITY “I’ve been into farming since I can remember – our family has owned our farm since the '50s. We’re a beef farm with a quarry on-site as well. I’m studying food production with the long-term aim to get more out of the beef side and market ourselves. I'd love to open a steakhouse on-farm – a real farm to fork affair. It’s the way the food industry is going. Everyone is so conscious of where their meat comes from. The technology is phenomenal and it’s only going to get better, but I think realistically in the future technology needs to improve but the price needs to come down.”

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BRYN KINSMAN, ROYAL AGRICULTURAL UNIVERSITY “I don’t come from a farming background – I grew up next to a farm. I always saw the tractors going around, so my interest in machinery started from there. I used to play on the farm with the other kids and that’s when I became a member of the YFC. I would love to be an assistant farm manager, or go into product sales or demos, especially with the machinery side. Machinery and technology at the moment is great in farming. It does everything you need and it’s always improving.

Why is British farming the best? Because it’s in the UK for a start. The technology is great; it’s a productive industry and the technology is amazing. We’re not very big and we still have brilliant, quality produce.”

DAVID BOULTON, NOTTINGHAM UNIVERSITY “Our family farm includes beef, arable and dairy.

I was about 12 when I knew I wanted to get involved, and now I'm in my third year studying agriculture at Nottingham. In 10 years I’d like to go back to the farm – I’d love to be a part-time agronomist and part-time farmer. Technology at the moment is progressing. I think variable rate technology is good for reducing input costs, such as seed and fertiliser, but I think most importantly small farms need to be able to afford the technology. Despite what people say, Britain’s weather is one of the best things about British farming. It allows us to grow high-yielding crops. The research and innovation we have here is pretty excellent in the UK, too.”

#STUDENTFARMER / September 2016

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06/09/2016 14:10

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#STUDENTFARMER / September 2016

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06/09/2016 11:46

Picture this: it’s cold outside, the fire is lit and all you want is a good old bit of stodge to keep your belly warm. What options are there? The good time British classic of course! We’re about to stamp all over the rumours that a steak and ale pie is difficult to cook. We promise, you won’t be in a boat with an angry tiger that’s trying to kill you. Roll up, roll up, introducing the #studentfarmer pie… his article started the way all great articles go: by Googling. It was great aside from the fact that if you Google "pie" you’re likely to suffer an Australian infiltration, which shows this disgusting pastime of shoving ketchup on top of a meat pie. Then you’ve got the Americans who call pretty much everything pie: lemon meringue pie, custard pie, humble pie, American Pie, American Pie 2, American Pie 3, 4 and 5 – you catch the drift.

Over here in the #bestislandintheworld we’re easily pleased.

Shove meat and gravy inside some pastry and Bob’s your uncle (well, maybe not – he’s probably called Steve), and we go wide-eyed and weak at the knees. Shove some mash and peas on there and some extra gravy for the Northern folk and it’s heaven on a plate. Dribble.

Us UK lot might like to take credit for this humble dish, but actually, we kind of have to thank the Egyptians – yeah, Cleopatra had it all. According to a very trustworthy source, the ancient Egyptian diet used to consist of pies made from oat, wheat, rye and barley, which were then filled with honey and baked over hot coals. Welcome to the #studentfarmer history lesson, folks.

The Greeks got jealous and made their own version, and then the Romans did the same, proving that everyone just loves a good pie. In the end, history comes back to the Tudors (cheers Henry), where travellers

in that time made the pastry purposefully inedible to preserve the meat inside. You could keep those bad boys intact for up to three months.

To cut a long story short, we’ve always been preachers of the pie. It’s synonymous with Northerners but actually, it’s the Londoners who are obsessive over the dish, taking it one step further and eating it with jellied eels. If that isn’t enough to turn your stomach, we don’t know what is.

Now we've got that out of the way. Here's the pie to end all pies, and the dish you can cook in your halls of residence without setting fire to anything and forcing every Tom, Dick and Harry onto the communal lawn (some in their pants) while the alarm is turned off. Don’t forget to tag us on Instagram @studentfarmer with your pictures of you cooking.

September 2016 / #STUDENTFARMER

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06/09/2016 13:15

BRITISH THE #STUDENTFARMER STEAK AND ALE PIE For the pastry…

500 g plain white flour 250 g salted butter 165 g water For the filling… chunks 1kg braising steak cut into • ic garl of es clov ee Thr • onions, One large or two medium • • • • • • • • • • •

finely chopped Two tablespoons of oil of flour One heaped tablespoon ots carr d ppe cho ghly rou Two 500ml ale e One small handful of thym chilli powder et swe of n poo teas a f Hal ershire Sauce One teaspoon of Worcest purée ato tom of s oon esp Two tabl f stock id beef concentrated bee Three tablespoons of liqu le) (can be bought in a bott in butter which have been sautéed s om shro mu – al Option . ked coo is f bee can be added when the

Method each fried-off steak in batches putting 1. Heat the oil and fry the ). dish e erol (or a cass batch into the slow cooker in the flour. and carrots and then stir ic garl on, oni the Fry 2. ed and hot. mix il redients and stir unt 3. Add the remaining ing ut two and a abo for dish e erol ker or cass 4. Transfer to a slow coo t is tender. half hours until the mea filling to a dish to cool it. the sfer tran , 5. When cooked flour and the e the pastry by mixing the 6. In the meantime, mak ure, then text hes a breadcrumb butter together until it reac a ball, turn into s form it en water. Wh gradually add in the cold ge for 1-2 frid the in e leav and lm fi out onto a sheet of cling ust pastry. and buy ready-roll shortcr hours. Feel free to cheat try to line pas ust rtcr sho the of two thirds 7. Once chilled, roll out the bottom of the dish. the lid on and damp the edges and put 8. Put the cold filling in, knock up the edges.

9. Eggwash the pastry. ius and reduce mins on 190 degrees celc 10. Bake for about 45 – 50 too much. heat if pastry is browning y. and peas, plus gravy. Enjo h mas my crea with e 11. Serv

SHEPHERD NEAME The clue is in the name – steak and ale. Perhaps it’s an excuse to get booze into everything we can. Either way, we’re not complaining. There was only one place we could think of when we needed the ale for our pie: Shepherd Neame. Cast your mind back to the January 2015 edition of #studentfarmer. We went on a nice little trip to the brewery and the nice master brewer concocted us our own version of a Shepherd Neame classic ale. Most of us at the office kept the ale as a trinket and a reminder, only to realise that ale goes off and now we’ve got miscellaneous chunklets floating in the bottle.

The ale specialists at Shepherd Neame said that the best ale for a pie was called Bishops Finger. Fancy. Apparently this beer takes its name from the finger-shaped signposts which pointed pilgrims on their way to the tomb of Archbishop Thomas Becket in Canterbury and was the first strong ale to be brewed by Shepherd Neame after malt rationing was eased in the late 1950s. It is also one of the UK’s oldest bottled beers, brewed since 1958.

We’re full of history lessons in this edition, aren’t we?

That’s not all. Bishops Finger is brewed to a charter which states it can only be brewed by the head brewer on a Friday and that it must be brewed using 100% natural ingredients, Kentish hops and barley, and the brewery’s own artesian mineral water.

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#STUDENTFARMER / September 2016

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JAMES HENSHAW, TAYLORS BEEF Pretty much the main ingredient of the steak and ale pie is the meat – no arguing there. You want something that’s going to drop apart, like the food you see on those TV adverts that make you starving as you gormlessly stare and salivate.

Bringing the beef to the table is James Henshaw who works at Taylors Farm Shop in Lathom, Lancashire, as a butcher. Crowned the Premier Young Butcher of the Year 2016 after a gruelling five-hour, six-category competition, we’re pretty sure that James knows his beef. And he he’s a cut above, too.

James grew up around farming, with his grandad working a 250-head herd of beef cattle. Then he got bitten by the butchery bug at school. James ended up staying at Taylors for a year as a Saturday boy, before jumping in at the deep end to study an apprenticeship when he finished school. And it was hard work. He said: “Butchery includes more than I ever thought – you learn something called boning out to start with and that can be really intricate." And put it this way (I said put it this way), he’s out to quash all the stereotypes that Fred from Coronation Street started about butchery – the industry is full of ideas and he wants to see those ideas flowing.

WILL RICHARDSON, POSKITTS CARROTS We weren’t really sure how to write this interview up, considering Will Richardson dropped the bombshell that he’s allergic to barley. To put this into context, his family run a mixed farm, which includes 1,300 acres of arable, 200 beef bulls, 1,000 pigs and 100 sheep. Yeah, you guessed it – the arable side grows barley.

Sneezing and spluttering aside, horticulture is the one area that Will didn’t have any experience in. So what did he do? He decided to go out and get some, all with the aim of benefiting his career and the farm back at home. Cue a spot at genius carrot farm, Poskitts.

“I thought I’d benefit from learning different methods of farming.

I’ve learnt a lot that will shape my career for the rest of my life and the farm at home,” he said. And farming was always what he wanted to do, and the Poskitts ethic of going from field to fork has been something that Will has admired from the beginning. It’s something he believes will be even more important in the future. Ask him about the best carrot and you’ll get a quick-fire response before you’ve even finished asking it. Never mind the straight, skinny, perfect shaped carrot – wonky is where it’s at. In fact, scratch that, the shape doesn’t matter whatsoever.

He said: “Who cares what the carrot looks like? I know it’s down to preference but I wouldn’t mind an odd-shaped carrot as long as the flavour is there. Shape is always second.”

CARLY LAMB, GOWER VIEW When researching about pastry for our pie recipe, there was a serious question we had to answer: whether we used salted or unsalted butter in our pastry. Thanks to technical assistant Carly Lamb from Gower View Foods, she quashed that question with one swoop. Her answer? Creamy Welsh butter – salted.

But she wasn’t always involved in dairy and food processing – Carly spent her childhood following her father around the hills of Pembrokeshire as he went about his business being a shepherd. That’s when she knew her heart and soul belonged to agriculture. Now she works at a dairy production site and packing centre in Camarthenshire.

“Every day is different. One day I can be doing quality checks and the next I can be looking at new product development,” She said.

Carly wants to champion the technology and the hard work behind that bottle of milk or tub of butter that’s on the table. So next time you’re thinking about your butter, always – ALWAYS – pick the one with salt.

September 2016 / #STUDENTFARMER

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06/09/2016 11:48

FLYING THE WELSH FLAG

One award wasn’t enough for Aled Davies, so as well as bagging the Royal Welsh Agricultural Society Student of the Year award, he went and got himself a travel scholarship. Now he’s an ambassador for Welsh young farmers, and he’s got his sights set high on progressing the family farm back at home FARMING: YOU NEED PASSION, GRIT AND DETERMINATION Winning the Royal Welsh Agricultural Society’s Student of the Year award, and the Coleg Sir Gâr travel scholarship has been a bit of a shock to be honest, and I’m not sure what it was that resulted in me getting them. The only thing I can think of is that I am very passionate about farming and very committed to it, and when you have passion and commitment, you tend to form a deep understanding about it.

I think it also means you form opinions that you can express, which helps people understand farming better. But I would stress that there are a lot of people who are equally as passionate about farming as me and equally as committed to the industry, so I guess I was just lucky to win the awards.

THE YFC IS THE BACKBONE TO A LOT OF COMMUNITIES It is a privilege to be an ambassador for the YFC. I believe the YFC is the backbone to communities, because it not only provides an opportunity for young people to get together and take part in a wide variety of events, it allows those people to feel part of a family. The YFC gives them the chance to talk about issues they have in common, and have their voice heard about things that are important to them. But it’s not just about young farmers, as the YFC also helps the wider non-farming community.

For example, it does a lot of fundraising work for local charities; so it’s fair to say the YFC provides something for everyone.

IT’S ONE MASSIVE SUPPORT NETWORK – AND YOU DON’T HAVE TO BE A FARMER Members can have conversations with people who may not understand, or support, farming.

This means they can help those people understand, appreciate and support the work of farmers. But there's a common misconception too, and it's important to point out that the YFC isn't solely for farmers. You don’t have to be from a farming family to join, so it means a wide variety of backgrounds from the local community come into contact with farming communities, and as a result, learn about the industry and its needs.

FAMILY IS IMPORTANT, BUT SO IS CHANGING WITH THE TIMES I now want to return to the family farm and work with my brother, Rhodri, and the rest of my family to grow it. This may include a change of direction depending on what is needed, but it will always be a family farm. It’s important to maintain what’s been done over the years, but we do need to adapt. We’re currently

looking to start producing free-range eggs alongside the dairy business on the farm, which will be change of direction for us.

MAINTAIN A POSITIVE ATTITUDE, AND THE REWARDS WILL COME I’m very positive about the future of British farming, but you have to be wary – there will always be peaks and troughs.

At the end of the day, everyone in the world requires food and the population is increasing all of the time, so there is definitely going to be a future for agriculture. It’s just getting to the point where the public recognise the real need for farmers as they need to put food on their table. I couldn’t tell you how long it will take to that point – but we’ll get there!

I'm sure of it.

September 2016 / #STUDENTFARMER

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06/09/2016 13:16

ALL WORK, NO PLAY? NEVER.

Its 6am. You check and feed all the animals, muck out the horses and casually email Scott Mills about DJing. Wait, what? You heard correct. As her time in the spotlight comes to the end, #studentfarmer welcomes you to the rock n’ roll lifestyle of Cheshire YFC county chairman Hannah Barton

I

’ll be first in line when someone finds extra hours in the day and starts selling them. Name your price.

I’m not going to lie, life is hectic. From juggling farm life, setting up my new business venture – Farm Made – to being a YFC county chairman, there is always something going on.

Alongside my brother Will – the self-proclaimed machinery man in our family – we’re always juggling different things. I’m pretty sure I would be good in a circus if all else fails, I guess. My key thing is not to be a busy fool, by making sure I’m not wasting time on things that are less important. I love travelling and learning new things, and I really wanted to bring some knowledge back to the farm. At the start of the year I headed to Australia visit some forward-thinking farms for inspiration and ideas. Make sure you try it – we can all learn from each other.

It’s been hard work and ambition which has got me into the position I am today. I joined as a shy 13-year-old, which, in true YFC style, soon changed after I started attending everything from socials to sports. It’s a rite of passage. But if the YFC experience has taught me anything, it’s that if you put 100% in, you’ll get 100% back.

In order to make the YFC experience work, you need to have enthusiasm. I’m full of it and you need need bags of it for life in YFC. There’s always something going on from junior football, to debate and entertainment.

Whatever the event is, as county chairman, if you’re not enthusiastic, no one else will be. So I put everything into it and get so much fun and laughter back.

That’s why the two Ds are dedication and determination. There’s been no better feeling for me than sorting out this year’s Cheshire YFC summer ball with Scott Mills DJing, and after a lot of badgering to get him to come, he finally said yes. I think it must’ve been my 6am emails – no way was I giving up. But

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there’s a moral to that.

Being dedicated to your dreams are key – my dream at 13 was to be county chairlady one day, and now at 25 I’m right in the middle of it.

As a county chair you’ve got to be prepared to mix it up – keeping it fresh and exciting is what I love. YFC meets can often get stuck in a rut of having the same routine, so always changing and making it interesting to our members is vital.

Obviously a good old YFC party, drinking and dancing until 4am will never be dull for me – years on I’m still the first one on the dancefloor.

But above all this, I’m a typical farmer. I like to turn the TV on and watch Countryfile, trying to predict the weather for the week ahead.

And as my time as chairlady comes to an end, I leave with the sentiment that I’ll always be a young farmer.

Whether I’m 91 like my gran who is still working in our family butchers or if become a parent of future YFC members, I’m never losing my young farmer title. YFC has set me some cracking foundations for the future, helping me with key life skills and making lifelong friendships. Now it's time to focus on my business.

As Hannah's time as county chairman comes to an end, she's now focusing on her business, Farm Made

#STUDENTFARMER / September 2016

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06/09/2016 13:49

THE GIFT OF THE GAVEL

Ever been to a livestock auction and found yourself wondering how on earth the auctioneer talks so quickly? Yeah, us too. It’s not some mind trick either, but part of a very particular skillset. #studentfarmer’s James Rudman caught up with three trainee auctioneers who are determined to prove that among a sea of online marketing websites, nothing can beat being in the heart and soul of an auction room

DREW PATRICK

24-year-old Drew comes from a beef and sheep farm in Haverfordwest, Pembrokeshire, which also has a livestock haulage business specialising in pedigree cattle transport.

Drew previously studied for a BSc (hons) degree in agriculture, graduating in 2014. He works for Hexham and Northern Marts in northeast England.

AUCTIONEERING WAS MY CHILDHOOD AMBITION. I had a desire from a young age to sell stock and be part of the atmosphere of the livestock market. I wanted to have the chance to sell stock for people and try to get the most for their animals.

Having lifelong connections with the farming industry and being able to appreciate good stockmanship, I’ve always had a passion for cattle. I enjoy

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working with the farming community and am especially passionate about the livestock marketing system, having regularly attended markets from a young age with my father buying store cattle.

YOU NEED TO BE AS COOL AS A CUCUMBER. NERVES OF STEEL. As an auctioneer, you need to have a passion for livestock, be confident and cool under pressure. You have to be able to work and communicate well with people, have a larger than life personality and one that can take criticism from both buyers and vendors, making sure it doesn't get you down.

WE DON’T ALL NEED THE GIFT OF THE GAB. Not every auctioneer has to talk fast, just have a rhythm and most importantly be clear and precise. The more confident

you become, the faster you will become naturally – especially when the adrenaline takes over.

I SEE THE FUTURE OF THE AUCTION ROOM FOR LIVESTOCK BEING VERY BRIGHT. EVEN OFFLINE. There are threats to auctions currently with online marketing, but how can you judge an animal off a picture and put a true value on it, even if you see it for real on farm? Store cattle especially are nearly impossible to value on farm. You only need two buyers to take a shine to a beast and it could make £100 more than you think. I believe online auctions are OK for pedigree animals at special sales because people often see these pre-sale, so if they are unable to attend auction they can buy them online. But it can’t work with commercial stock where there is so much variation among lots.

#STUDENTFARMER / September 2016

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06/09/2016 14:38

FANCY LEARNING AUCTIONEERING AS A TRADE? THE LIVESTOCK AUCTIONEERS' ASSOCIATION IS THE HUB FOR ALL THINGS AUCTIONEERING, AND HAS BEEN FOR THE PAST 65 YEARS. FIND OUT MORE BY VISITING WWW.LAA.CO.UK

HARVEY PILE

21-year-old Harvey’s family has a mixed beef and sheep farm in Dunkeswell, East Devon. He has always enjoyed being on the farm and particularly working with stock, including showing sheep and cattle. He works for Stags in South Molton.

BEING AT THE HEART AND SOUL OF AGRICULTURE? WHO COULD SAY NO? I wanted to be a livestock auctioneer because of the excitement and variation the job can offer. With such a varied client base and workload, it offers the chance to work with many different animals, and allows me to meet interesting people. You always get a huge sense of satisfaction when you complete a sale day. It’s exciting, challenging and enjoyable, and really offers the chance to remain in the heart of the agricultural community and industry in a highly sociable role.

I EVEN HAD MY OWN PRECONCEPTIONS. Before meeting other young auctioneers and senior auctioneers in the same industry, I believed you must be a loud and outgoing person to fit in. Although this may help in some respects of the job, it isn’t essential. The most important thing is to build a positive outlook of yourself as pleasant, polite and helpful. You must be reasonable at maths and English, and be confident to speak in front of people in a clear and concise manner. Managing relationships with sellers and purchasers is vital.

LEARN TO TALK FAST? HERE’S THE TRICK. I started to learn how to talk fast by walking around the farm auctioning animals or machinery. The most important thing is to be clear, precise and get the figures right.

THERE’S OPPORTUNITIES – YOU JUST HAVE TO LOOK HARD ENOUGH. Job opportunities for livestock auctioneers are sadly declining along with the declining amount of livestock markets around the country. But for those who are determined and prepared to work hard, there will always be opportunities in the industry. It’s a long-term career path and I think like every industry an individual must spend the time needed to learn the business and processes before progressing.

CONTINUE TO ADAPT, THAT’S THE MOTTO. I believe auctioneers and livestock markets will have to adapt and become more competitive in future to contend with new innovative ways of selling stock. But I feel livestock markets will remain an important part of the rural industry as a place to socialise and do business. I feel that judging livestock through pictures and videos will limit opportunities for virtual selling and buying of stock.

RICH WATKINS

Rich, 23, was brought up on the 250-acre family farm in Herefordshire, which finishes 100 continental cross cattle annually and finishes all lambs off grass from its 200-head flock of Suffolk and Texel breeding ewes. He is training to be an auctioneer with McCartneys at Ludlow Livestock Market.

I GREW UP AROUND AUCTIONS. I have grown up in markets, as the family farm only uses livestock markets for all trading and buying. I’ve watched many different auctioneers and always fancied having a go, and I haven’t got the opportunity to farm at home at present. The appeal of being a livestock auctioneer is that it is something I have always wanted to do in terms of working with livestock while being around markets. It’s the ideal combination of the two, and you also have a large social circle and meet a lot of likeminded people.

REPUTATION IS EVERYTHING. You must try to treat everybody the same regardless of how many animals they bring in or buy from the market.

You need good pace in talking when selling as this can generate a better trade, but you need to be clear more than anything. You learn through constant practice.

WORK FROM THE BOTTOM UP. There are still a lot of markets across the UK, although a lot have closed. Job opportunities are available if you’re willing to work from the bottom of the ladder up and keep pushing yourself and be willing to sell anything.

IT'S ALL ABOUT THE SOCIAL. There will always be a need for a livestock market in order to generate competition and price for stock. The market for some buyers is the only place they obtain products to sell to the public, and without them prices and numbers could become dictated by a few larger abattoirs. There are a few online trading sites now but they don’t provide the additional service and social occasions to many farmers’ lives.

September 2016 / #STUDENTFARMER

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06/09/2016 11:49

#TEAMDAIRY

We’ve all heard the facts and figures. Farmers are leaving the dairy industry thanks to price volatility, and times are tough. We spoke to a young dairy farmer about why they’re determined to find a career in the sector, proving that rewards can be found in the most difficult of markets

W

hen Georgie Cossins moved to London to embark on a ritzy career in radio and television, she quickly realised she was in the wrong job.

Instead of the glamour of the media industry, she longed for mud, wellies and a life back in dairy.

Rubbing shoulders with the stars?

No thanks. Bright lights, big city? No again. The grassy fields of home were where it was at, even if she had to go to London to realise it. And now she's traded it all in to move back home to farm in Dorset, and says it was the best decision she ever made.

FARMING THIS, FARMING THAT, FARMING MAD While I was in London I realised that all I wanted to do was talk about farming, write about farming, and think about farming. So I thought to myself: I should be on the farm doing it, rather than being here talking about it. I’d moved to the city after getting a degree in English literature, and worked in radio and for a TV production company.

IT’S IN THE BLOOD My family has been in farming for quite a few years now, and we have a mixed farm where I now work in Dorset.

It has two dairies, a beef rearing and finishing unit, and 600 hectares of arable land. The latter is used to grow winter wheat, spring barley, winter barley, oilseed rape and silage. We used to have sheep, but not anymore.

I can remember telling mum and dad that I was coming back to the farm, and it was where I wanted to be. It ended well.

I’VE STILL GOT THE WRITING BUG I’m a columnist for my local paper, but I want to do more as far as marketing British farming is concerned, and getting the word out there about what farmers do.

We have to learn to tell people what we’re doing and what’s great about the industry. I think the young people coming into the industry are better equipped to do that because they are so experienced in navigating around social media and the web. But they have to be careful. Sometimes I think younger people are so used to social media they say things without thinking about the implications of the message, or way the message may be seen by others reading it.

materials. That is something we should really grasp on to and make sure people understand.

SOCIAL MEDIA IS FARMING’S GOLDEN OPPORTUNITY We do need to know what people in cities want, and in particular, what their opinions and views are. The internet and social media are a great starting point for farmers to reach out to those in who live in urban areas to get their backing.

Without that connection, we will lose that backing.

WORK HARD, PLAY HARD Farming is not a glamorous job, and you have to work hard. But you get the quality of life, and if you enjoy the work it is the best life ever. I love working with animals, they offer such variety to the day. I love working outside and being in the fresh air. It’s such a good quality of life, and I would never, ever want to lose that.

I’M EXTREMELY OPTIMISTIC ABOUT FARMING IN THE FUTURE People want to support British production, which is why I am so hopeful about the future of agriculture. The one thing Brexit demonstrated was a huge amount of patriotism by the general public. People were saying they wanted to see more industries and the nation becoming more industrial, producing more of our own equipment and

EVERY DAY IS A NEW EXPERIENCE Every day in farming you learn something new, and are faced with a new challenge. I like working with my dad, James, and I really look up to him – he is my inspiration. His knowledge is so broad with all those years of expertise and experience. I don’t have that yet, so when I am faced with a challenge, I look to him to learn how I should react and how I should handle it.

September 2016 / #STUDENTFARMER

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06/09/2016 11:51

WANT TO FURTHER YOUR CAREER IN AGRICULTURE?

Want to further your career in agriculture?

Or

We want you

Georgie was just one of the students who took part in the NFU’s cereals development programme. Each year the NFU hosts these programmes, giving people like you the chance to learn more about the sector you want to work in. It’s a jam-packed schedule, and you get to visit all over – what’s not to love? And this year, we want you to apply for them.

Georgie was just one of the students who took part in an NFU development programme. They run every year and the schedule is Got bitten by the dairy bug?

It’s not hard. It’s a well-known fact that dairy farmers love cows, are and let’s face it,waiting who can hate for? jam-packed, visiting all over the UK. So what you Crosshead: Mooving on up

cows? If you’re as passionate about the industry as Georgie is, listen up, we’ve got a serious offer for you.

MOOVING ON UP

GIMME SOME SUGAR

If you’re a young, driven and forward-thinking student with a love for dairy, you could earn yourself a place on the next intake ofGot the bitten NFU’s by dairy thedevelopment dairy bug? It’s group. not hard. It’s a well-known Ever wanted to fill your brain with learning more about the fact that dairy farmers love cows, and let’s face it, who can sugar industry? Well now you can. cows?

If you’re as passionate about the dairy industry as directly toThe NFU’s industry programme,

by NFU Sugar Uphate to 12 successful applicants will get the opportunity to speak bosses atsugar a major processor, meet thefunded significant Georgie is,bods listen we’ve got and a serious offerfarms for you.

Britishto Sugar, is searching for the agriculture in up, Westminster visit dairy that are taking theand industry the next level. Cool, huh?brightest and If you’re a young, driven and forward-thinking student with a most ambitious young growers to sign up for a love dairy, you could yourself on the as next opportunity.

It’ll be for a chance for you to earn get your foot aonplace the ladder, at intake the heart ofunique the programme is business networking and members the NFU’s dairy group.

Up toRed 10 places for the 2017 scheme which ofof the group will get development the opportunity to talk to senior staff at AHDB, the NFU, Tractorare andavailable Dairy UK. Up to 12 successful applicants will get the opportunity will see a group of growers speak to politicians at the heart of to group speak will directly at a major processor, meettothe policy, visit the largest sugar beettheir factory in the UK The alsoto bebosses given media training and advice handle toughagriculture questions from journalists and to represent signifiincant agriculture bods in Westminster visit dairy farms and get a rare insight into UK seed trials. sector a positive, professional and accurateand manner. that are taking the industry to the next level.

Successful applicants will also be given media training from be a NFU chance fordairy you to get your foot on is the ladder, as a BBC journalist so thattothey have themark coreinskills SianIt’ll Davies, chief adviser, said: “This a huge opportunity for young dairy farmers make their the to confidently at the heart ofknow the programme business networking, and front cameraa success and on the radio.they do. industry.

We all it’s a toughisjob but there are farm businesses outspeak there in that areofmaking of what members of the group will get the opportunity to talk to senior Stuart Laws, who grows sugar beet in Norfolk, a previous staff provide at AHDB, the NFU,applicants Red Tractor andthe Dairy UK.experience and contacts participant, said: “Asdairy a long-term the experience “We’ll successful with skills, to make their businessgrower, as competitive as it TheThey group will also given mediacontacts training to and advice provided an invaluable insight into the policy wider sugar beet can be. will also bebe able to make help drivetoforward their business and influence agricultural that will handleour tough questions journalists and to represent their industry. It has been a very worthwhile experience and has impact sector for yearsfrom to come. sector in a positive, professional and accurate manner. shown in detail what influences on-farm decisions from outside Sian Davies, NFU chiefpart dairy adviser, said:have “Thisgone is a huge the farm gate.”

“Farmers who have taken in the scheme on to take important and influential roles within the NFU, including opportunity young dairy farmers to make their mark forward in Markinfl Waling also took partbright in theand scheme and now the dairy boardfor chairman and vice chairman.

I am looking to another ux of who applications from the industry.

We from all know it’s the a tough job but there are farm grows sugar beet in Cambridgeshire added: “The programme ambitious farmers across country.” businesses out there that are making a success of what they do. has enabled me to get an in-depth understanding of what “We’ll successful with the skills, experience happens behindby the3 scenes of the beet industry – technically, To apply forprovide the scheme emailapplicants your cv and covering letter to sophie.james@nfu.org.uk and contacts to make their dairy business as competitive as it commercially and politically.

October. can be. They will also be able to make contacts to help drive “I've made some great contacts across the industry, which forward stands us in good stead for the future. The element that stands Box Out their business and influence agricultural policy.

“Those who have taken part in the scheme have gone on to out for me was the visit to British Sugar’s Wissington factory, take important andyou influential roles within the NFU, including purely for the scale of the place and to see where all our hard [Headline] What can get up to? the dairy board chairman and vice chairman." work comes to fruition!”

To apply for the scheme email yourIntroduction CV and covering letter To apply for the scheme email your CV and a covering 21 November and dinner sophie.james@nfu.org.uk by 3 October. letter diane.armitage@nfu.org.uk 22toNovember Presentations and Networking: NFu,to AHDB, Red Tractor, Dairy UK by 3 October.

TAB December Visit to dairy processor TBA January 2017 Visit to Yew Tree dairy TBA February 2017GET UP TO? Media training WHAT CAN YOU WHAT CAN YOU GET UP TO? TBA 2017 Visit to Nationaland Milkdinner Laboratories 21 February November Introduction 16 November Media training by BBC journalist TBA 2017 Visit to Parliament 22March November Presentations and networking 17 November Visit to Germains research facility TBA April 2017 Closing seminar and dinner 21 November TAB December Visit to dairy processor Visit to SesVanderHave seed trials TBA January Visit to Yew Tree Dairy 12 December British Sugar factory tour (Wissington) TBA February Media training 18/19 January Parliament tour and MP meeting TBA February Visit to National Milk labs 15 February British Beet Research organisation visit TBA March Visit to Parliament 21/22 February NFU Conference TBA April Closing seminar and dinner 28 February Presentation training and closing event

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#STUDENTFARMER / September 2016

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06/09/2016 11:51

THE #STUDENTFARMER GUIDE TO CV WRITING

It’s ok – we’ve all been guilty of Googling “what should I put in my CV” right at the last minute. But thanks to #studentfarmer those days are gone. Here’s a handy guide to aceing your CV like the boss you are

Y

ou will go through your student life tearing your hair out at this supposedly rather simple piece of paper. You’ll ask yourself whether it should be one side of A4, or be a composition of your life’s work (for the record, it’s not an autobiography), and you’ll search the internet for "creative CV templates", only to be jealous of the guy who has one that looks like something Banksy created.

Yeah, you’ll be jealous, but when you try and do something similar it’ll probably look more like a child’s potato painting than the girl with a balloon. It’s thanks to good old Leonardo Da Vinci that CVs even exist – in the old days of 1482, Mr Da Vinci had to get a gig just like you. Except his is kind of intimidating considering it lists that he can make "big guns, catapults, mangonels" and "other machines of marvellous efficacy". Funnily enough he left the part of being an amazing painter off his paperwork.

Leonardo Da Vinci knew exactly how to highlight his strengths to a potential employer, and that fundamental part of CVs hasn’t changed over hundreds of years.

Your CV is the first point of contact you’ll have with an employer and regardless of whether you’re applying for a Saturday job at the local dairy or a full-time farm manager position, first impressions count. It’s your chance to sell yourself and showcase your skills, experience and personality. Think of it as your work passport – according to the National Citizen Service, you only have 8.8 seconds to impress. So what are our top tips?

The do's and don'ts of CV writing ting out

DO keep it to two pages maximum. If you’re star

is fine. Never go over on a job hunt, less is more, one page two pages – nobody wants a novel.

CV out.

DO seek advice online about how to lay your websites online to help There are loads of advice blogs and es. you – some might even offer templat re DO proof read before you submit your CV. If you’ it too. Grammar and worried, get someone else to check as one of the top 10 spelling mistakes have been listed common CV faux pas. rience is DO play to your strengths. If you think your expe

lacking, lead with your education.

What one DO remember that a CV format is subjective. ent a CV, will differ person says is the best way to pres eventually you’ll find from the next. It’s trial and error and something that fits.

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sick on make it look like a unicorn has been a graphic designer on the page. Resist the urge to become

DON’T your CV.

DON’T maintain a casual tone. You are the best in the world. Remember that. You are . professional, and you mean business

person

classy, and

of use your personal email. The prospect .com doesn’t give emailing ilovelivestock555@yourmail do love livestock. off the best impression, even if you second name.

Make a new email with your first and potential DON’T lie. Anything you put in your CV is a get to the next stage. question in an interview should you future.

Be honest – it sets the tone for the at your DON’T rely on programs such as Word to form CV looks, export it as CV. To be in full control of how the

DON’T

a PDF.

#STUDENTFARMER / September 2016

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06/09/2016 14:41

experience 1. Experience, experienceas, exper ience. An

Treat everything work related that you do e got a degree in employer doesn’t want to just know that you’v you have out in agriculture – they want to know what experience and challenging the field, as well as how you deal with difficult bour’s farm as a neigh situations. You might think that stint at your you’re wrong. If relief milker would be pointless jotting down, but er that’s relevant you’ve done some work experience over the summ at the top – that way to the role you’re applying for, stick it straight business. If you’re mean the person reading your CV will know you rock and hard place of just starting out, you’ll get stuck between the experience. This is employers wanting graduates with five years plus to get frustrated at normal – it’s like a rite of passage that you have apply anyway. and this stalemate several times. But persevere,

2. Avo id jargon Re

member, you’ve got one chance to impres s, and you’ll almost definitely be put in a pile with ot her people that are as "mot ivated", "driven" and "har d-working" as you. If you’re going to use these words, yo u need to be able to prove it in your experience, or w hen you get your interview.

3. K I S S

Means ‘keep it simple, stupid’. Sounds horrific, we know, but guaranteed it will be some of the best advice you’ll ever have. The Americans loved the saying so much they shoved it onto primetime viewing in the US version of The Office. Basically, keeping it simple and not a rainbow of colour, text, or imagery, will mean you focus the reader’s attention on the information that mat ters the most. You’ll read reams of advice online telling you to tailor your CV to the job you’re applying for – that ’s where the covering letter comes in. Keep it to a standard format.

anity 4. Bring in a bit of humall the work-related areas that

It’s all sunshine and roses being able to list employers are interested are relevant to the job. But don’t be a robot – all tially be working alongside about the person, as after all, you could poten of your CV, talk about your n them. Be personable. In the statement sectio ing, it might serve as an hobbies and what you do outside of work. If anyth iew. icebreaker when you’re feeling tense in the interv

Job pages Searching for a job? Put these CV skills to the test by applying for a job online at the NFU job pages.

You can have a look at the list of vacancies here: https://jobs. nfuonline.com/home/

5. Keep it professional

If you’re going to link to social med ia accounts such as Twitter, make sure you make a personal and work account. If you’re going to be using your personal one prominently, eith er make it private, or go through it with a fine eye. That way if an employer searches for you on Twitter or Facebook, they’re not going to find an image of you drunk at the ag-society ball in 2015.

September 2016 / #STUDENTFARMER

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CHALLENGE THE NFU It’s gone a little bit competitive over at NFU HQ since Long Itchington YFC challenged the organisation to a cricket match all in the name of fundraising.

What ensued was an evening of events not short of a pantomime.

The NFU's Jonathan Agnew, aka Chris Pryke, has this one

W

hen a local YFC challenges an organisation like the NFU to a charity match, you know it's about to get real. It was Long Itchington YFC that threw down the gauntlet in the name of fundraising for Myton Hospice, and the NFU were quick to accept. In fact, we probably took it too seriously. That was until we all turned up, and the match was delayed.

It wasn't because of bad weather, or because the roof needed to be put on mid-match – there was a massive queue at the bar. The two teams were in unison that quenching our thirst was much more important than starting on time – who can blame us?

It was all in good fortune, so a drink wasn't a bad shout. And it gave both teams the chance to size each other up.

The game was the final event in Long Itchington YFC’s year-long fundraising efforts for the local hospice, and took place at Long Itchington Cricket Club, not far from the NFU’s Stoneleigh headquarters (bonus for us), and saw the NFU team triumph by 36 runs in a match played in a great spirit. Let's just skip over the fact we lost count of how many balls and overs.

The NFU team, whose lack of cricketing skills is more than compensated for by their enthusiasm (read: rubbish), batted first and scored 122 all out. Long Itchington had made 86-9 at the end of their innings. But the result of the game didn’t matter as much as the £140 that was raised during the evening – which helped take the YFC’s fundraising total for the hospice to more than £1,500.

Chris Barnes, from Long Itchington YFC, said: “We’ve been supporting Myton Hospice for the past two years.

“We never claimed we could bat or bowl, let alone field, but we’re always willing to try our hand at anything for charity. Our plan was to bowl as straight as possible when we were fielding and survive as long as possible when we were batting and we managed to do both.

“I’d like to give a big thank you to the NFU for accepting our challenge and we’re hoping there will be a return fixture next year,” Chris said.

George Bostock, NFU assistant county adviser for Worcestershire and Warwickshire, said: “Long Itchington YFC approached me to see if the NFU cricket team would be interested in playing against them in a match as part of their fundraising.

“We play a handful of games each year, including one against our local NFU Mutual branch, and were more than happy to get a team together to take them on. We’re hoping the game will become an annual fixture and we’d be happy to try and arrange games against other local YFC teams – provided they’re not too good!”

If you’re a member of a YFC and fancy challenging the NFU to a game of cricket email NFUCricket@nfu.org.uk. But bear in mind they’re based in Warwickshire!

September 2016 / #STUDENTFARMER

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06/09/2016 11:52

THE TEN TYPES OF PEOPLE YOU’LL MEET AT AGRICULTURAL COLLEGE HER FRED ULTIMATE FRES for college. By the

Fred is ultra-excited ls around he time Freshers' Week rol bs, organised has already joined 15 clu common room a first night party in his ok friends. and made 127 new Facebo scurity after He will disappear into ob the first week.

SUSTAINABLE STEVE

Steve has spent six months travelling ia across South East As a where he got a henn tattoo and a love of

integrated rice-fish ure farms. British agricult is completely alien to him, but don’t get him ce started on subsisten e farming systems in th

on developing world. Or global trade.

TRACTOR TOM Tom is singularly obsessed with farm machinery and technology. The highlight of his summer is Cereals and he whiles away lectures circling adverts in Farmers Weekly and the local trade magazine. Definitely worked harvest and will be chairman of the engineering club. Placement is with a company programming GPS systems… with a break for harvest.

HORSEY HARRIET

CITY CELIA

Celia will stand out like a sore thumb.

She's the one who though t an agricultural field was what Hyde Par k looked like in winter. Find her on som e sort of graduate course, powering throu gh a year of basic farming lectures as she learns about smallholdings. She will run you over with a tractor on a rural skills course, annoy you with questions along the lines of “what’s a sheep?” and be invaluable when you need help with a gro ss margin.

EDGY EMILY No one knows what Emily is doing at the agricultural college. Well… it was the only place left in clearing. She deliberately dresses

TRADITIONAL TARQUIN

Tarquin’s father was at the college in ‘75. His father was there before that, and rumour has it that his great-grandfather was one of the founding members.

Wears a Schoffel, red cords and a blue and white striped shirt. Signet ring bling optional. Disappears every weekend to go back to his estate.

as non-rural as possible, shrieks when she steps in mud and takes a political line that is different to everyone else on campus. Most likely to be reading business, least likely to become a land agent. Certainly owns a Mac,

Harriet can be found in breeches, a Joules polo shirt and muddy boots. Her parents think she’ll marry a nice farmer who will support her three horses and lorry obsession. She thinks she’ll become the next Mary King. Both are wrong. Prepare yourselves for daily updates of her hacks and competitions, a trail of straw and incomplete group coursework because she has a Carl Hester demo to attend.

COUNTRYSID–EtheCHre’sRInoS form

Huntin’ shootin’ fishin’ ris doesn’t of country sports that Ch s to lectures, enjoy. He will bring ferret m and smell a hang pheasants in his roo ion is to be a bit like hounds. His ambit - although he’d professional huntsman gives him time to settle for anything that of the Wye. while away on the banks

hipster glasses and Nike Airs.

RUGBY RYAN an.

We all know a rugby Ry ation.

And he needs no explan ne by Always surprises everyo ills Sav getting a job with and a First Class.

LIVESTOCK LAbeeRRf andY sheep farm in the heart of

Larry hails from a es in awe. of OSR in bloom he gaz Wales. At his first sight ewes worker, used to rescuing His Land Rover is a true lies to g his faithful border col from blizzards and cartin er, he mb me the farm. A mad YFC the furthest reaches of part time Royal Welsh YPV. Has a waxes lyrical about the d kind. ells like cows. But the goo job as a relief milker. Sm September 2016 / #STUDENTFARMER

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06/09/2016 11:53

A little nonsense now and then, is relished by the wisest men.

Roald Dahl

www.nfuonline.com

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