STUDENT FARMER - MAY 2025

MENTAL HEALTH

BOARDING PASS

'DOING IT

To the NFU National Livestock Board

Launching a butchery

Addressing mental health challenges p14 business p34 p19

41 Things to do this summer

COOKING UP A STORM

Private chef Gareth Oakes has built a trusted supplier network of local farmers and growers p27

SHEAR DELIGHT

BEST IN SHOW

What it takes to get in the ring and show livestock p4

The world is your oyster with a career as a sheep shearer p8

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PUBLISHED BY: NFU, Agriculture

2TZ

EDITOR: Beth Wright beth.wright@nfu.org.uk

WORDS BY:

Beth Wright, Tom York, Leah Gri ths, Amanda Watson, Dr Dannielle Roche, Joe Rhodes, Debbie James

DESIGNED BY: John Cottle

COVER IMAGE BY: John Cottle

TO ADVERTISE, CONTACT: Scott Keyes scott.keyes@nfu.org.uk

Asad goodbye...

We’re a quarter into the year and I hope spring is beginning to bloom where you are and bringing some welcome relief from the cold, grey days of winter. As the days get longer, I wish that you all take the time to enjoy a well-deserved cuppa after a tough stint in the lambing shed or make the time to take a break and catch up with friends and family around the kitchen table. These are the little things that can make a huge di erence to your day.

Sarah Stephens has some more advice on how to look after yourself on farm ahead of harvest in this edition, while we also have a feature on the challenges that working in the industry can pose to our mental health.

Elsewhere, we talk to private chef Gaz who isn’t from a farming background but has built a network of farmers and growers who he relies on for local produce when designing his tailor-made menus.

Sion Jones and Sulwen Richards are also demonstrating why demand for locally sourced, high-quality meat endures, while Daniel Floyd is sharing his experience travelling the world shearing sheep and how this could be a fantastic career for someone looking to broaden their horizons.

Sadly, this will be my last edition of Student Farmer magazine as I am leaving the NFU for pastures new. It’s been an absolute pleasure to edit this publication and get to know all of you during my time here. I’ll be leaving you in the capable hands of the editorial team who I know are very eager to hear from you and will continue to share your stories as, after all, it is young people like you that are the future of this great industry and to whom we owe an immense deal of gratitude for being our farmers and growers.

BEST IN SHOW

Editor Beth Wright learns what it takes to show livestock and why it’s so important to keep the spirit of county shows alive

John Cottle

Kit Hopley and Holly Latham British Blonde Cattle

Showing double act

Christopher Hopley and Holly Latham are joining forces from their Cheshire base to show Kit’s British Blondes across the country.

Christopher, who goes by Kit, has been showing cattle since 1988 and the 67-year-old is now on the British Blonde Cattle Council. He has recently taken Holly, 24, under his wing and is enjoying showing her the ropes.

“It’s been a learning curve for both of us,” he says. “But we each learn something new every day. You never know it all. It’s all about being patient and listening.”

Holly concurs, adding: “Kit gives me the space to make my own mistakes and learn from them. When I did my frst show, I didn’t want to use the cow nose

clips. That was a big mistake! I got in the ring and the heifer pulled me all over the place. I won’t do that again.”

Working in the industry all his life, Kit says showing is his great passion and brings a bit of light relief to what can sometimes, particularly in the recent climate, be a tough day job.

“I’ve always been involved in cattle and had a love for them, and I just thought, one day, I have to make a hobby of this. I didn’t win anything initially, but it brought me joy.

“I was a rugby player as a younger man and sport was my life but after my accident I had to fnd another hobby,” he says.

As a 17-year-old farm worker, Kit was involved in an accident where tassels on the clothing he was wearing were blown into an unguarded and damaged power take-of shaft (PTO). As a result of the incident, Kit lost an arm and endured fve years of skin grafts.

“We’ve had some ups and downs

through farming, but the showing has never stopped. We’ve got better and better. It’s a love, a passion, and you cry. You cry with joy, and you cry with pain. When you breed all these cows and you sit up all night with them calving and the calf dies and the mother is breaking her heart, you do too. It doesn’t matter how often it happens; it still hurts you.

“The calves are with their mothers for six to nine months then you wean them of and the following year you turn them out. That’s when you see the grandmother, the daughter, and the grandchild all in the feld together and it comes full circle. There is something beautiful about that.”

Holly, who has known Kit since she was a child, says: “I agree, it’s defnitely a passion. I’d been so lucky to help Kit and I’m so grateful for him letting me get involved. I knew nothing when I started two years ago, not even how to put a halter on. He’s had a lot of patience with me.”

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Kit Hopley

“The majority of people never get close to livestock but at county shows, people can do just that and during that time they’re finding out what we do as farmers. They learn that butter and milk doesn’t just appear on the supermarket shelves.”

Kit Hopley

“That’s all part of it though,” says Kit. “I’m not going to be able to do it forever so it’s important to pass my knowledge on, plus I can’t show properly with one arm. I’m not great at showing but my cattle are good, so working with Holly is a perfect partnership. She is now able to pass on her knowledge so we’re coming full circle too, which is what it’s all about.

“Farming is hard enough but the community that comes with showing and the county shows in general is fantastic. There are people who show who aren’t from farming too, it’s all about meeting people and getting out and having some light relief. It gets you away from your job – be that farming or not.”

Kit and Holly’s show season usually starts in January by selecting the ‘show team’. These cattle will then be washed regularly and clipped and fed a diet which includes Muscle Master paste, kindly sponsored by Osmonds, Kit says.

“For the ten minutes you get in the ring, it is hard work, but I love it,” Holly adds. “For anyone thinking about it, definitely give it a go.”

Holly, who has also been involved with cattle from a very early age, says she could not imagine doing anything else.

“I have been extremely lucky as I was brought up on my grandparents’ dairy farm in Cheshire. My whole family is from farming. My grandad, who unfortunately is no longer with us, is my biggest inspiration and the thought of making him proud keeps me going.

different systems allowed me to gain the

“From leaving school I went on to study agriculture, which I enjoyed and came out with the qualifications I wanted. Working at a few places learning different systems allowed me to gain the knowledge and experience I have to work with cattle today.

“I was like a fish out of water when I first started working with Kit, but I have come a long way and showing has made me the person I am today.”

come a long way and showing has made

Kit was fortunate enough last year to win several Interbreed Championships for the first time in his career and says showing doesn’t need to be expensive, with some products available in supermarkets or online.

Attending county shows is about more than just taking part in the show ring though.

“The majority of people never get close to livestock but at county shows, people can do just that and during that time they’re finding out what we do as farmers. They learn that butter and milk doesn’t just appear on the supermarket shelves,” Kit says.

“For farmers, it can sometimes be a very lonely job; so going to the shows can be a relief beneficial to their health. It could be the only time they’re getting off the farm and have a chance to talk to somebody and forget about what’s going on at home.

“I feel very fortunate to have met and made so many friends around the country showing the Mosscroft herd and also having the privilege of being on the National Judging panel travelling throughout the country.”

Another relative newcomer to the show ring is Bizza Walters. A former NFU Student & Young Farmer Ambassador, Bizza started showing her Greyface Dartmoors in 2023 after her partner Angus gifted her her first two ewes, Brenda and Diane, in 2021.

“It all started from there and I just love it, we’ve grown year on year,” she says. “My favourite thing about showing is bonding with the sheep because a lot them will just come up to me but some are totally wild, and you really have to build that trust with them to even get a halter on. I walk them up and down by the house to get them used to it.

“Of course, taking them to the show is also fantastic, seeing the public and especially the kids love them, is a real high. They attract a lot of people as they are just lovely, pretty sheep and look like big teddy bears.”

While Bizza says it can be difficult if the judge on the day isn’t favourable of her sheep, the main thing and what is brilliant about county shows is that they increase awareness of the breed.

“I’ve learned a lot from showing,” she says. “Patience being one thing! There are people who have been showing these guys for 30 years or more and I’m only a few years in, there is so much to know and year on year, show after show, you always learn something else.

“I’ve heard, unfortunately, with some of the other breeds it can be really competitive, but with these guys it’s not the case at all. I was actually getting

Bizza Walters and Angus Baines Greyface Dartmoors

What makes a prize-winning Greyface Dartmoor?

• Small ears

• Nice, tight curls

• Quite a lot of black on the face

• Short clean legs (i.e. no black)

• Flat back

• Standing square, no bowed legs or hocks

• Cropped tail

ready for my class with one of my ewes at my frst show, just pulling some straw out of her feece, and the guy in the pen next to me told me a trick was to put baby oil on their faces to make the black shine and handed me some. He was willing to help me, which is really nice, because a lot of breeds don’t do that.”

With plans to show at one-day local shows over the summer, including Hanbury, Moreton and Burwarton, Bizza says she’ll shear early to get the sheep prepared for the ring.

“Up until the end of May, you have to show them in full feece and there is a lot of prep that goes into it. I plan to shear them in April, so won’t be showing in full feece this year.

“When showing in full feece, the judges like to see them in what they call their “working clothes” so you could pull them out of the feld, clean them up a little bit, but you don’t wash them, you don’t dry them, you don’t brush them. They like you to separate the feece out so you can see the individual curls, that’s the bit that takes the time and the legs, you have to separate all that out to make the legs look bigger. That’s full feece and then when they’ve been sheared,

BIZZA ON SHOWS: “County shows are so important because they help bridge the gap between us as the farmers, the countryside folk, and the consumer because you do see a lot of non-farming people come to see the animals.

“When we were at Morton Show back in September, the Grand Parade was amazing, just seeing all of the breeds, it was chaos, but that’s the thing that people come for, what the kids especially, and adults that aren’t from farming families, want to see. It was such a spectacle. It’s really important to keep them going and to support them.”

they need about six to eight weeks regrowth on them before you show them again. Once we’re at that stage, it’s much easier and there’s not that much to do other than make sure their back ends are clean.”

After taking home the champion longwool prize at Moreton Show in 2024 with her homebred ewe Dotty, Bizza says she’ll continue to breed and show, and explains the ram lambs have to be inspected to see if they can go on to become breeding rams in the future.

“I had my frst one pass last October which was amazing. He’s gone of to a lady in Ipswich for her daughter to show, he’s doing his frst shows this year and we keep in touch, which is lovely. I’d

like to continue breeding rams to pass inspection, but I’m building numbers up slowly. It’s nice to breed my own ewe replacements while swapping the tup in and out.”

For anyone contemplating showing, Bizza encourages everyone to give it a go.

“It’s such a cliché, but just go out and do it,” she says. “I had no idea about showing. I entered Stafordshire and I just rocked up and everyone was so friendly and so helpful. Everyone in the association was amazing and we were having tea and biscuits and wine in the pens. We had so much fun and I met so many people.

“Even if you don’t show, just go along and have a chat and ask someone for advice.

People will be willing to help because we need to get the younger generation in the ring.”

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SHEAR DELIGHT

Editor Beth Wright talks to Daniel Floyd about his career as a sheep shearer which has spanned the globe

Guy Harrop

Daniel Floyd has built a career on the back of his love for sheep, quite literally travelling the world each year to shear.

“I sheared for the frst time at about 15, I remember being so excited after watching Dad do it for so many years, but it was a lot harder than I’d expected. He made it look so easy but when I frst picked up the handpiece, it was a shock.”

Today, Daniel’s career sees a typical year start of in New Zealand in January until early March before he heads back to the UK where home is on the family farm in Lynton, Devon.

“I’m usually there for a week or two before I head to America for about four or fve weeks and from there, it’s either New Mexico all the way up to Montana through Yellowstone and Colorado, or we’ll go from New Mexico through Texas, over to Kansas which takes me to the beginning of May.”

After that, it’s back home to collect his truck and trailer before hitting Europe and going down to Croatia and Bosnia and staying in the Balkans.

“I sheared for the frst time at about 15, I remember being so excited after watching Dad do it for so many years, but it was a lot harder than I’d expected. He made it look so easy but when I frst picked up the handpiece, it was a shock.”

“Around the middle of July, we come back towards Germany, pass through into Denmark and then it’s Sweden across to Latvia and Estonia.

“We fnish around August or September, sometimes do a bit more in Sweden, before coming back to the UK, travelling to Scotland, up to the Orkney Islands and then to Iceland. That takes us through to about October when I come home for a while and head back down to Australia for a couple of months, before it’s back over to New Zealand.”

Each year, Daniel says he shears roughly about 70,000 sheep.

And with that calendar, it’s no surprise he thinks it’s a path well suited to an enthusiastic person, looking for an opportunity to carve out a career and see the world at the same time.

“It’s a fantastic career and the support all over the world is amazing. The whole industry is like a family and everybody helps each other out”

“It’s a fantastic career and the support all over the world is amazing. The whole industry is like a family and everybody helps each other out,” he says.

While being physically ft is, understandably, a good idea, Daniel says anyone thinking about giving it a go needs to primarily ensure they can work as part of a team and are prepared to throw themselves into the job from the get-go.

“It’s a team and everybody works together. If you’re having a tough day, it’s likely everyone else is too but you can stop and just talk to the guy next door and you get each other through it. We might decide to just do ten more sheep each and then we’ll take a break together to regroup.

“When someone is feeling a bit down it can resonate throughout the whole shed, so I take care to have a word with the person in question, have a chat with them for fve minutes and check in to get to the bottom of it. It’s important to let anyone know we’re all in this together.”

Daniel learned shearing from his dad and is now teaching his son

The support from those working alongside you is what Daniel says helped get him through his early years in the shearing shed.

“It’s physically tough, of course, but it can be mentally taxing when you’re starting out. The mental toughness comes when you’re learning. You might be shearing in a shed or on a trailer beside somebody who is really, really good and you’re working as hard and fast as you possibly think you can go, and you look around and the person beside you isn’t even breaking a sweat and shearing two or three times more than you. That’s where the mental toughness comes in. You must be prepared for the fact it’s going to take time to get to that level, but

that’s life. It’s like any job; you can’t be great at anything overnight.”

Today, aged 47, with a good 30 years of shearing under his belt, Daniel is part of a group of farmers that have launched the Shear Them to Save Them campaign which aims to support Balkan farmers who struggle to shear their sheep.

The group of shearers, who call themselves Hand2Shear, launched the campaign to buy a mobile shearing trailer and equipment, enabling them to reach sheep in remote areas that have no shearing infrastructure or electricity.

During the past few years, the group has worked with farmers in Western Balkan countries to train them on how to shear their small focks of sheep with

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“Ultimately, the world is your oyster. You can earn a good wage, meet amazing people, and see amazing things. I’ve been from Niagara Falls to Iceland, from New Zealand to the Falklands. We shear sheep in Hawaii, the Azores – you name it, you can go wherever you want.”

modern techniques rather than oldfashioned hand-shears and scissors.

The Pramenka sheep in Bosnia and Romania are among Daniel’s favourites.

“They’re quite docile and friendly,” he says. “They’ll come up to you after shearing and they’re inquisitive.”

In Germany, however, he says the sheep tend to be “very angry”, while his favourite are the sheep in Iceland.

“Icelandic sheep are the funniest. They’re quite little but you can just see them when they’re in the pen looking at you and sizing you up. They’re super strong and you can just tell they’re weighing you up and thinking to themselves, ‘right, how am I going to make this as difcult for them as possible?’. They’re just a very mischievous, naughty little sheep.”

In terms of countries, Daniel says while

he doesn’t have a favourite to visit, the Balkans are close to his heart.

“I love all of the countries I go to; I just love seeing new things and meeting new people, but the work we do in the Balkans is special.

“As part of the work we do with Hand2Shear, we don’t go down there to make money, we go to make a diference and to help them and their gratitude and their hospitality and their appreciation is worth more than any money.”

For anyone wanting to learn more about shearing or to have a chat about beginning a career like Daniel’s, he says Hand2Shear is always available to help.

“We’re always happy to help anyone with advice or getting started with training. My advice for anyone who wants to get into shearing is make New Zealand your frst stop.

“But even outside of shearing itself, there are loads of other jobs in the shed that you can get onboard with. There are an awful lot of diferent jobs, and the industry is just one big supportive family.

“It sounds absolutely ridiculous to say that shearing sheep is good for your mental health, but it really is. You get to the end of the day, you’re physically tired, you’ve hopefully sheared more sheep than you did the day before, and you’ve got a purpose for the next morning when you wake up. Your work makes a diference, and you are valued as part of a team.”

While he acknowledges it’s a job that isn’t for the faint hearted, Daniel says it’s a career he’d recommend to anyone eager to see the world.

“I’ve got an eight-year-old at home and if it wasn’t for Facetime I don’t think I’d be able to do it, but all of the sheds now are set up for families.

“A lot of the shearers are young families and the contractors know that. They have living quarters and cooks and showers, your own rooms, you can make it work when family and friends come to visit. The team always understand if you want to take a week of to spend with loved ones.

“Ultimately, the world is your oyster. You can earn a good wage, meet amazing people, and see amazing things. I’ve been from Niagara Falls to Iceland, from New Zealand to the Falklands. We shear sheep in Hawaii, the Azores – you name it, you can go wherever you want. You see parts of the world that you wouldn’t see if you’re just travelling there on holiday, you wouldn’t go to the places we go.”

You can follow Hand2Shear on Facebook and Instagram and @hand2shear on X

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Looking after your mental health

Students Tom York and Leah Gri ths address the mental health challenges facing those working in food, farming and agriculture

Tom York, Harper Adams student and FCN volunteer

Agriculture is more than just an industry, it’s a way of life. But for those of us studying to become the next generation of farmers, agronomists and rural professionals, the mental health challenges within our sector are becoming impossible to ignore. Long hours, financial stress, isolation, and the pressure of succession are just some of the weights we carry as students, yet structured support is often lacking. It’s well documented that young people in farming face high levels of anxiety and depression. A 2021 RABI survey found that 36% of young people in the farming community were “probably or possibly” depressed. More worryingly, the Farm Safety Foundation reported that 94% of young farmers believe mental health is one of the industry’s biggest hidden issues.

first hand the impact poor mental health can have.

mental health

“Many of us have felt the weight of expectations, balancing coursework with farm responsibilities and financial worries, often being told to just ‘get on with it’”

Despite these concerns, mental health education remains an afterthought in many agricultural courses. If we are serious about equipping students with the skills needed to navigate this industry, we must start by embedding mental health education into agricultural curricula.

The student experience

As a student navigating both university and a future in agriculture, I’ve witnessed

A close friend of mine struggled silently with his mental health during our studies, feeling that seeking help would be seen as a weakness. He wasn’t alone, many of us have felt the weight of expectations, balancing coursework with farm responsibilities and financial worries, often being told to just ‘get on with it’. Initial findings from research I am conducting give a mixed picture; about how embedded mental health education is across the curricula at UK agricultural colleges and universities, and whether this is tailored specifically to the unique pressures faced by agriculture students. Other sources of support for students include external training offered by mental health charities and help from student support staff. But, if the support isn’t embedded into the compulsory curriculum, attendance can be mixed.

Time for change

As students, we face unique pressures, and mental health education should reflect that. Universities and colleges must take a proactive approach by making wellbeing a compulsory part of

"We've been working with agricultural educators around the world, including from Lincoln and Massey Universities in New Zealand, Cornell University in the USA, and UCD in Ireland, to think how we can better embed mental health education in the curriculum for agriculture students.

“We think that is the best way to ensure they develop the knowledge they need to support themselves and others on placement and in the workplace, but the first step towards developing content is to understand what is currently taught. We want to learn lessons about what works and what doesn't, and ultimately what the best approach is that meets student needs."

Professor David Christian Rose, Elizabeth Creak Chair in Sustainable Agricultural Change, Harper Adams University

the curriculum. Resilience training, stress management workshops, and peer-led initiatives could help normalise mental health conversations and better prepare students for the realities of agricultural life. Beyond academia, industry bodies and policymakers must acknowledge that mental health is as critical to the future of farming as sustainability and technology. If we want a resilient, forward-thinking industry, we must support young people, not just academically, but mentally and emotionally.

HAVE YOUR SAY

As part of my honours research project, I’m gathering insights from agricultural students, lecturers, and support sta to assess how mental health is currently integrated within agricultural education. If you are studying or teaching at an agricultural college or university, I encourage you to take part. Your input will help shape recommendations for improving mental health education across the sector.

To share your experience, I would be grateful if you could scan the QR code. Farming has always been about resilience. But resilience shouldn’t mean struggling in silence. Together, we can work towards an agricultural education system that truly supports its students.

Gri ths,

Oqualified vet nurse, vet tech, farm worker and vet student, I feel I can offer some experiences on the mental health issues faced within the industry.

Some issues that farm vets, vet students and farmers suggested were:

• Social isolation

• Financial stress

• Discrimination (gender, age, race or a combination)

• Herd health challenges such as TB

• On-call work

n leaving Harper Adams University in 2020, I worked as a small animal Registered Veterinary Nurse and decided soon after qualifying that I wanted to work with farm animals, using the additional SQP/RAMA qualifications I had gained. I worked alongside farmers and vets in a large animal practice, carrying out TB testing and vet tech work. Following this, I managed a large dairy youngstock unit and after a couple of years, I decided to go back to university and begin studying veterinary medicine and surgery at Harper & Keele vet school to become a farm vet.

According to the Royal College of Veterinary Surgeons (RCVS), in 2023 only 3.2% of vets worked in farm practice compared to 52.6% in small animal practice. Not only is recruitment of farm vets a challenge, but retention is problematic too.

In a 2021 survey by Farmers Weekly, 50% of farm vets experienced discrimination and of those, 82% reported gender-based discrimination. Working with farm animals, you learn the importance of voicing concerns and appropriately questioning when something feels ‘off ’. You also learn that communication, including knowledge sharing, within the workforce is important to ensure the team can maintain the health and welfare of animals. However, this has been known to cause tension in female to male interactions and as a result has left people in vulnerable situations. Unfortunately this is not limited to farm workers; other veterinary professionals have experienced unprovoked verbal abuse on-farm from male farmers too, particularly on extra mural study (EMS) placement or seasonal employment.

this is not limited

other veterinary

“In small farming businesses, there is often an absence of dedicated HR, but we can rely on our university to help support us through any problems "

On speaking to others, it was agreed that in small farming businesses there is often an absence of dedicated HR, but we can rely on our university to help support us through any problems. This has ensured that vet students and farm employees are not left feeling disempowered and undervalued.

SUPPORTING BODIES: RCVS, VDS, FCN, Yellow Wellies, VetLife, NFU

In a survey by Zoetis, 91 of 100 UK vets reported mental health issues directly related to their job, either currently or in the past. Intense workloads and burnout were the main causes, but around 50% said they also felt undervalued by animal keepers, and senior staff or management.

As someone who does not come from a farming background, but has been a

To protect wellbeing and professional growth, mentally unsustainable challenges means retention across the industry can be poor for both farm workers and farm vets. The

pressure to fill roles quickly on farms, often due to labor shortages, could lead to unsuitable people filling unsuitable roles. This oversight clearly has the potential to create risks, not only for fellow farm workers but also for young employees, vet students on placement (EMS), and vets. Despite these challenges, I remain very passionate about British agriculture. I am the current President for the National Farm Animal Vet Society (NFAVS), which oversees all the vet school sub-societies in the UK and Ireland and it has been my mission to spread awareness of what farm vets do and why it would be a fulfilling career choice.

Within NFAVS, the Farm Vet Student Wellness Initiative (FVSWI) was started and aims to provide a safe space for students to discuss their farm placement (EMS) experiences, chat about their future and feel supported in their studies. We would also encourage the students to speak to their university placement department, who can provide support if things go wrong so that students don’t feel alone or put off becoming farm vets. If future funds permit, I would love to help set up accessible mental health resources, including regular face-to-face workshops and peer support groups, to ensure that young professionals in farming receive the help they need.

Contact Leah at @vetmedleah and @nationalfavs

WORRIED ABOUT DEBT?

PayPlan o ers free advice to NFU members (included with your Student & Young Farmer membership). Start your journey to becoming debt free. Visit NFUonline.com/PayPlan for more details or call 0800 280 2816 to speak to PayPlan today. All conversations are anonymous.

Leah

vet med student at Harper Keele

Soil Scientist ppr enticeship & MSc in Soil Science

RegisternowforCohort2starting November 2025

• Supported by a£21,000Apprenticeship Levy

• Two years& part-time(~1 daya week)

• Two qualifications: an Apprenticeship with a MScDegree in SoilScience

• Theory and practical training informed by cutting -edge research

• Join us in our state-of-the-art onlineteaching studio

CALL IT OUT

Challenge poor farm safety when you see it. It can be tough, but a few words could help to prevent a future injury, or worse.

KEEP THAT FOCUS

Distractions like mobile phones can prevent instructions from being heard and can increase the risk of accidents. While you should defnitely have your phone on you, the socials can wait.

REST WHEN IT’S TOO MUCH

You need to manage fatigue at the busiest times. This is important for mental wellbeing, but is a must for farm safety, as exhaustion can afect your decisions and reactions.

CHECK IT

Check machinery and vehicles every day before use and make sure any issues are reported, and repaired, before anyone uses it.

TAKE 5

Take fve minutes before each task to check and implement safety measures.

MANAGE LONE WORKING

Create check-in times with others on the farm, or use lone working mechanisms to help keep safe. Check out our Peoplesafe deal at NFUonline.com/peoplesafe/

TO STAY SAFE THIS SUMMER

NFU expert

Sarah Stephens gives her top tips ahead of harvest

KNOW YOUR LINES

Always check where overhead powerlines are, especially if you are operating large machines, or machines with signifcant reaches – and remember, powerlines can sag in the heat!

SAFE STOP

Follow the Safe Stop principle whenever you exit a machine or farm vehicle.

If you're not 100% on this, visit NFUonline.com/updates-andinformation/safe-stop-knowthe-procedure/

KEEP IT CLEAN

Built-up dust and chaf in machines can pose a fre risk. So keep things clean, and ensure all vehicles and machines have suitable fre extinguishers, just in case.

SLAP IT ON

Skin cancer is a risk for those working outside regularly. Sun cream should be worn every day on exposed skin and regularly reapplied throughout the day.

Amanda Watson

is a livestock technical specialist at Woodheads Bros Abattoir and farms beef and sheep in Harrogate, North Yorkshire, with her partner

Building confdence

In 2023, I attended the NFU Conference, where an inspiring conversation encouraged me to apply for a position on the NFU Livestock Board. At the time, I wasn’t sure I had the right experience, but I realised that my hands-on experience in farming, both through my role at Woodhead Bros and my farming background at home, could ofer valuable insight. Despite my doubts, I applied and was delighted to be ofered the role of co-optee for 2023-2024.

Never too young

When I joined the board, I initially questioned whether I was too young or lacked the experience often expected in such roles. However, I soon discovered that no one is too young or inexperienced to make a diference. The board thrives on diverse perspectives, and every voice – whether fresh or experienced – adds value. My work at Woodhead Bros, where I engage daily with farmers, gave me a strong understanding of their daily challenges. Combined with my farming experience at home, I knew these perspectives were just as crucial as the high-level policy discussions the board engages in.

JOURNEY TO THE BOARD

Amanda Watson shares how she joined the NFU

National Livestock Board as co-optee member

The value

of

diferent perspectives

One of the key takeaways from my experience is the importance of having a mix of voices on the board. A range of experiences, from young members to those with decades of experience, ensures we’re making wellrounded decisions that refect the diversity of the farming community. My younger voice brings a fresh perspective on the challenges facing today’s farmers, especially as we navigate market shifts, policy changes and sustainability. Having a board that includes people at diferent stages of their careers ensures we’re in touch with the realities of modern farming.

Bimonthly meetings and mixed agendas

We meet bimonthly, and each meeting covers a wide range of topics, from policy updates to sustainability. These discussions beneft from a broad spectrum of insights. Members contribute based on their unique experiences, ensuring that the board is making decisions that are informed by both high-level policy and the practical challenges farmers face on the ground.

Furthering

my

level has been incredibly rewarding. Additionally, I actively participate in the Farmers for Schools initiative, where I regularly visit schools to speak to students about the importance of agriculture. This has given me the chance to educate young people about the farming industry, its challenges and its opportunities, helping to bridge the gap between farmers and consumers.

From co-optee to appointee: Embracing more responsibility

After my term as a co-optee, I was thrilled to continue as an appointee for 2024-2026. This allowed me to take on more responsibility and become more deeply involved in shaping decisions for the sector. I’ve come to realise that experience doesn’t always come from years of seniority but from being engaged and learning through your daily work.

“My younger voice brings a fresh perspective on the challenges facing today’s farmers, especially as we navigate market shifts, policy changes and sustainability”

work with the NFU and new opportunities

My role on the board has opened doors to new opportunities. It has allowed me to further my involvement with the NFU and meet MPs in parliament, where I can help champion the interests of the farming community. These opportunities have not only expanded my network but also provided me with a platform to advocate for a better future for the industry. Being able to contribute to shaping policy and discussions at this

Encouraging others to apply:

Don’t let doubts hold you back If you’re considering applying for a position, remember, there’s no such thing as being too young or inexperienced. Your insights, whether gained through working with farmers or managing a farm, are incredibly valuable. I would encourage anyone with a passion for the sector to apply and contribute. The board thrives on diversity, and your voice matters.

Final thoughts

In my time on the NFU Livestock Board, I’ve learned that confdence comes from engagement and learning. The board is made stronger by diverse voices, and your perspective – regardless of experience – is important.

If you’re thinking about applying, don’t let doubts hold you back; step forward and make a diference.

BREAKING NEW GROUND

NFU Student & Young Farmer member

Dr Dannielle Roche shares her 'non typical' journey into the world of food and farming and says everyone – whether from a farming background or not – has the right to carve their own path into the industry

Although my path to get here might differ from most of you reading this, I’m incredibly passionate about working in agriculture. I don’t come from a farming background – a common disclaimer from those like me in this industry. My journey began with an Environmental Science degree at the University of East Anglia (UEA), driven by a lifelong interest in the environment. This interest was first sparked during a memorable geography lesson in school involving coastal erosion and angel cake (probably not health-code approved now). At UEA, my research focused on how rising sea surface temperatures in the North Atlantic, driven by climate change, affect fish migration and the economics on coastal fishing towns. I then stayed on at UEA to complete my Master’s degree in climate change. Here, my

own research took a more social science route, when I investigated consumer perceptions of food consumption. I designed diferent environmental labels for products, to see what type of educational material would interest consumers and why.

After a brief travel stint following my Master’s year, shortened by Covid, I came back to Cranfeld University to complete a PhD in Soil Science. Initially, this project was investigating consumer perceptions of fresh produce grown on better managed soils using biostimulants. However, as I quickly realised, not much was known about biostimulants – how they work, or even whether they work at all, let alone get to the end of the supply chain in terms of consumer perceptions and the interaction with fresh produce.

My PhD was a steep learning curve into the world of soil science, but I enjoyed every second, despite the journey being a bit of an emotional rollercoaster. My project was part funded by Sainsbury’s and as such, I completed a three-month internship in their agriculture team. This is where my future career aspirations really took hold.

During the internship, I worked on an individual project focused on how to reduce carbon emissions in the potato supply chain through varietal changes on-farm, in line with Sainsbury’s environmental strategy. This included working with the supplier of potato varieties, creating a framework to capture the varietal agronomy, carbon calculations based on nitrogen use and producing concluding varietal scenarios using the framework. I also worked with the wider team by shadowing supplier visits, report writing and getting involved in research projects. I thoroughly enjoyed being closer to the grower and understanding real-life challenges faced in the feld. Having contacts with fresh produce suppliers at Sainsbury’s also helped steer my PhD to answer ‘real world’ problems.

Through my PhD, I had many opportunities to be involved with the wider agricultural community in a range of ways. For example, I presented my work at multiple international and national conferences, I explained my work to Milton Keynes shoppers while standing on a soapbox with crochet molecules, I attended COP27 to discuss my work with global stakeholders in the agrifood industry, and I’ve taught primary school children about the importance of soils in a school in Belfast. These experiences, coupled with my new knowledge and understanding of soils, inspired my next career step.

Now, I work for Ceres Research. Perhaps you have heard of Ceres Rural (a leading independent farming consultancy) or Ceres Property (an independent diverse property and development consultancy). Together, the three businesses form Ceres Group. There seemed to be a large gap in the market that Ceres Rural wanted to fll in terms of linking academic research with ‘boots on the ground’. Hence, Ceres Research was established with the aim of providing data-driven solutions to the agricultural industry and related sectors. Dr Alex Setchfeld, Research and Knowledge Exchange Manager, and myself, Research and Knowledge Exchange Assistant, joined Ceres Research at its inception in October 2024. My day-to-day work involves lots of diferent projects. No two days are the same, which I love. One day I might be preparing insights or technical expertise for a event aimed at farm cluster groups, while another might see me working on individual client projects, such as conducting background research for a new innovation, or designing a farmer survey to explore management practices with the aim to help guide funding opportunities and policy.

In another aspect of my professional life, I volunteer with the British Society of Soil Science as the Early Career Committee

“We were equally excited about the launch of Ceres Research and the arrival of Danni into the new team. We are confdent we can help bridge the gap between research and practice and really unlock the power of data, but this relies on the type of enthusiasm and analytical thinking that Danni has developed in her career to date. Her impressive connections with the wider industry that she has forged herself from a standing start are a further bonus as we drive our new business forward.”

Tim Isaac, CEO of Ceres Research

“While I don’t come from a farming background, I am deeply engaged in shaping the future of the agricultural industry in various ways. I suspect there are others in this community who, like me, have a non-traditional path into the sector – if such a thing as a ‘typical background’ even exists!”

Dr Dannielle Roche

Chair. In this role, I lead the committee in providing education, training and networking opportunities for the society’s Early Career members. We organise biannual conferences that connect members interested in soil science and related felds. Some members share their work through our ‘Zoom into Soil’ online webinar series. New for 2025, we are introducing a Soil Judging competition, ofering early career soil enthusiasts the opportunity to dive into soil pits, describe horizons, and begin hands-on soil characterisation.

I also have a voluntary role for the Women in Food and Farming network as their communications lead.

I organise the monthly newsletter for our members, including upcoming key dates for your diaries, interesting and relevant communications, updates from the network and our ‘Women in Leadership Diaries’ series. This is a series of blogs written by the network’s Steering and Operations group, which dives into the dynamic world of women and leadership in our sector – exploring everything from personal insights to industrywide perspectives.

And so, while I don’t come from a farming background, I am deeply engaged in shaping the future of the agricultural industry in various ways.

I suspect there are others in this community who, like me, have a nontraditional path into the sector – if such a thing as a ‘typical background’ even exists. I’m always eager to expand my network and bring diverse expertise into my sphere, as I believe diversity is essential for driving our sector forward in the face of climate change.

If anyone would like to contact me you can reach me at: Dannielle. roche@ceresresearch.com, linkedin. com/in/dannielleroche/or @dannielle_roche on X.

STUDENT FARMER 21

Time to set a new course

The family farm tax has blighted businesses’ ability to plan and invest for the future. NFU Conference 2025 heard that the organisation remains focused on providing solutions.

Outrage over proposed changes to Inheritance Tax (IHT) cast a long shadow over NFU Conference 2025, with attendees met by a display of thousands of cherished toys donated by farming families across the country, each with their own message to Chancellor Rachel Reeves about what the changes will mean for their children’s futures.

More than 700 NFU members, politicians, and stakeholders attended the conference – with the theme Foundations for the Future – held at the QEII Centre in central London on 25 February, as hundreds more watched online. The one-day event was a chance for members to hear from political leaders, decision-makers and industry experts on the topics of science and technology for growth, opportunities in the export market, and building a skilled workforce for the future, alongside the annual Henry Plumb Lecture.

In his frst address to conference as NFU President, Tom Bradshaw called on the government to set a new course for British food and farming, starting with a reset in the relationship with the nation’s food producers.

He highlighted how the cash fow crisis, botched agricultural transition

and rock bottom business confdence, compounded by the hammer blow of the unexpected family farm tax, are preventing investment and growth – a key mission for this government.

“We will not go away, we will not stop, we will not give in. We will fght the family farm tax until ministers do the right thing,” he vowed.

However, he stressed that the NFU remains focused on providing solutions, as demonstrated the previous week when the NFU had ofered the Treasury a solution to IHT and working with the government to build the foundations for the future. This was demonstrated by the launch of the NFU’s policy blueprints, A Mission for Farming – a vision of what is needed to underpin confdent, sustainable, proftable farm businesses.

“There is still time for this government to reset its relationship with farming and rural Britain, as Sir Keir Starmer told this conference he would in 2022,” said Tom.

“If ministers work in partnership with us to deliver these blueprints, and fnally do the right thing on the family farm tax, then the foundations of the future will look a lot brighter.”

Defra Secretary of State Steve Reed was left in no doubt about the passionate anger felt by NFU members over Labour’s IHT changes following his

THE DEFRA SECRETARY ALSO ANNOUNCED:

• An extension of the Seasonal Worker visa route for fve more years, while acknowledging visa numbers would be gradually reduced as alternative solutions were developed;

• Requirements for government catering contracts to favour high-quality, high-welfare local produce – a step towards a manifesto pledge for at least 50% of food in the public sector to be from British producers;

• A £200 million investment to create a new National Biosecurity Centre;

• A £110m investment in technology through the Farming Innovation Programme and Farming Equipment and Technology Fund; and

• Expanded legislation to protect more agricultural equipment by requiring immobilisers and forensic marking to be ftted as standard.

address to conference.

A Q&A session after Mr Reed’s speech as part of the political session was dominated by the planned changes to Agricultural Property Relief and Business Property Relief.

Asked by session chair Charlotte Smith what he thought about the tax policy and its impact on his ability to deliver his agenda, Mr Reed said he was genuinely sorry about the shock the decision had created. Labour had needed to stabilise the economy, he said, adding: “I think the key thing I can do is focus on building proftability in this sector so farmers get a decent return for all the e ort they put in for the job that they do.”

Mr Reed announced a raft of policy measures he said were designed to put money back in farmers’ pockets, including a 25-year Farming Roadmap to promote a sector focused on food production, creating more resilient farm businesses and restoring nature as part of sustainable food production.

He also reafrmed the government’s commitment to protecting farmers in future trade deals by upholding environmental and animal welfare standards and ruled out the import of hormone-treated beef.

To crack down on the importation of illegal meat products, he announced he was working with the Home Ofce and Border Force on plans to seize and crush vehicles used by criminal gangs, after 92,000 kilogrammes of products were seized at ports across the UK last year.

Following intensive NFU lobbying, he announced a £30 million investment in increasing Higher Level Stewardship payments with immediate efect.

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Things to do...

Looking for something to do in early 2025? NFU

Graduate Joe Rhodes shares his pick of the top events.

APRIL

26 – 27 April

East Anglian Game & Country Fair

Euston Estate, near Thetford

Tickets from £24.40 ukgamefair.co.uk

26 – 27 April

Spring Live!

South of England Showground

Free for members, tickets from £13.95 seas.org.uk/spring-live

MAY

3 – 5 May

Sandringham Food, Craft & Wood Fair

Sandringham Estate, Norfolk

Tickets from £14.50 livingheritagecountryshows.com

5 May

North Somerset Show

North Somerset Showground, Wraxall

Tickets from £19.95 nsas.org.uk

7 – 11 May

Badminton Horse Trials

Badminton Estate

Tickets from £20 badminton-horse.co.uk

THE GAME FAIR

15 – 17 May

Devon County Show

Devon County Showground, Exeter

Tickets from £22 devoncountyshow.co.uk

17 May

Oxfordshire County Show

Sheencroft Farm, Didcot

Tickets from £10 oxfordshireyfccountyshow.org.uk

18 May

Essex Young Farmers Show

Boyton Hall

Tickets from £16 essexyoungfarmers.com/yfc-show

24 May

Northumberland County Show

Hexham Auction Mart

Tickets from £16 northcountyshow.co.uk

24 May

Heathfeld Agricultural Show

Tottingworth Farm

Tickets from £20 heathfeldshow.org

24 May

Shropshire County Show

West Mid Showground

Tickets from £20 shropshirecountyshow.com

25 – 27 July

Jimmy Doherty, broadcaster, farmer and founder of Jimmy’s Farm and Wildlife Park will host the VIP Enclosure at The Game Fair, to be held at Ragley Hall, Warwickshire. Jimmy will lead on designing the menu which will include ingredients grown locally to the venue and celebrate the huge variety the British countryside has to ofer.

Merlin Grifths will return to The Game Fair as our favourite mixologist, crafting bespoke creations exclusive to this special event.

Jimmy started out on his farming journey back in 2002 when he and his wife Michaela frst set eyes on Pannington Hall Farm and dreamt of a full restoration, returning the totally derelict site back to a fully working, thriving livestock farm.

Jimmy said: “What a truly amazing event The Game Fair is, it represents so much that I love about being a farmer and a foodie. I intend to bring some absolutely delicious food to the plates and palates of our diners, mixing up the favours while always staying true to the land and the bounty it provides.” Everything and anything related to the countryside is at your fngertips at The Game Fair. Book your tickets at: www.thegamefair.org

24 – 25 May

Hertfordshire County Show

The Showground, Redbourn

Tickets from £25 hertsshow.com

25 – 26 May

Burghley Game & Country Fair

Burghley House, Stamford

Tickets from £20 livingheritagecountryshows.com/ burghley-game-country

28 – 29 May

Sufolk Show

Trinity Park, Ipswich

Tickets from £36.50 sufolkshow.co.uk

29 – 31 May

Royal Bath and West Show

The Showground, Shepton Mallet

Tickets from £25.50 www.bathandwest.com

JUNE

1 June

Rutland County Show

Rutland Showground, Oakham

Tickets from £12.95 rutlandshowground.com

5 – 7 June

Royal Cornwall Show

Tickets from £25

royalcornwallshow.org

6 – 8 June

South of England Show

South of England Showground

Tickets from £24.30 seas.org.uk/south-of-england-show

8 June

LEAF Open Farm Sunday Farms across the UK farmsunday.org

11 - 12 June

Cereals – The Arable Event Heath Farm, Leadenham Tickets from £10 cerealsevent.co.uk

13 – 15 June

Royal Three Counties Show

Three Counties Showground, Malvern Tickets from £24 royalthreecounties.co.uk

15 June

North Yorkshire County Show

Otterington Hall, Northallerton Tickets from £10 northyorkshireshow.co.uk

18 – 19 June

Lincolnshire Show

Lincolnshire Showground, Lincoln Tickets from £27.95 lincolnshireshow.co.uk

27 June – 13 July

BST Hyde Park Parade Ground, Hyde Park bst-hydepark.com

28 – 29 June

The Cotswold Show Cirencester Park, Cirencester Tickets from £16 cotswoldshow.co.uk

JULY

2 – 3 July

Groundswell

Lannock Manor Farm, Hitchin Tickets from £108 groundswellag.com

4 July

British Grand Prix and Silverstone Festival

Silverstone Race Circuit

Tickets from £50 silverstone.co.uk

4 – 6 July

Kent County Show

Kent Showground, Maidstone Tickets from £22 kcas.org.uk/kent-county-show/visit/

10 – 13 July

Goodwood Festival of Speed Goodwood Estate

Tickets from £75 goodwood.com

8 – 11 July

Great Yorkshire Show

Great Yorkshire Showground

Tickets from £36.50 greatyorkshireshow.co.uk

18 – 20 July

Royal Lancashire Show

Salesbury Hall, Ribchester From £18 royallancashireshow.co.uk

21 – 24 July

Royal Welsh Show

Royal Welsh Showground, Llanelwedd rwas.wales/royal-welsh

24 – 27 July

Latitude Festival Henham Park, Sufolk Tickets from £110 latitudefestival.com

25 – 27 July

The Game Fair

Ragley Hall, Alcester From £34 thegamefair.org

AUGUST

2 August

Brecon County Show

The Showground, Brecon Tickets from £14 breconcountyshow.co.uk

6 August

North Devon Show

Umberleigh Barton, Umberleigh From £19.95 northdevonshow.peak-online.com

6 – 9 August

Equifest

Arena UK, Allington equifest.org.uk

6 – 10 August

Boardmasters Festival

Newquay, Cornwall Tickets from £85 boardmasters.com

21 – 24 August

Reading Festival Richfeld Avenue, Reading Tickets from £125 readingfestival.com/

21 – 24 August

Leeds Festival

Bramham Park, Leeds

Tickets from £125 leedsfestival.com/

22 – 24 August

Big Feastival

Alex James’ Farm, Kingham

Tickets from £93.50 bigfeastival.com/

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TrailbackbootsGoodyear welted constructionspeaks to our commitment to longevityandquality, ensuringthejourney ofourbootswill continueasthey canbe re-soled.The PendeenandtheCrofty willbe your companion walkingwith you, everystep ofthe waywhereverthetrailmight lead

THE LARDER OF THE SOUTH

Gareth Oakes tells Editor Beth Wright why it’s so important to source local and how he is using NFU member produce in his private catering business, White Heat Street Food

John Cottle

Growing up in the heart of the Midlands, specifcally in a little village in the heart of what is known as the Black Country, Gareth (commonly known as Gaz), isn’t from a typical ‘farming family’. He has, however, always had a love for food.

“It all started with my grandmothers,” he says. “They always loved cooking, and it was my dad’s mom’s (Nan’s) mashed potatoes, ham and parsley sauce that really made me frst fall in love with food. She’d just keep telling me to add more and more butter to the mash.

Then my mum’s mum (Gran) was an incredibly understated woman with a whole wealth of culinary wisdom. She’d go all out with all the elegant silverware and fancy vessels. Whereas my own mother just wanted us all sat down together to eat. She would hound me and my brother every day to be back for 6.30pm for a feed otherwise she would be pretty fuming. Hence food, and dining together, has always a part of my fabric.

“Food has always been a part of our family. Cooking for me, is a way of bringing them together and always leaving happier.”

It was this passion for food and cooking that frst took Gaz away from home, travelling to Saas Fee in Switzerland to do a ski season in 2009, aged 19. “I was really into making

desserts and pastries at that point,” he says. “Anyone who was with me working out there would tell you I was constantly trying to get them to eat every cake or pastry I’d made.”

Next was a second ski season, this time in Courchevel, before Gaz moved on to working on super yachts in the South of France.

“That was an experience,” he says. “But I wanted to get back to the drawing board and so came back home to the UK.”

For the next ten years, Gaz honed his skills in restaurants in Surrey, the Cotswolds and Bath. In the Cotswolds, working under Damian Clisby, he started to develop his trademark of cooking with British ingredients but with a Mediterranean fair.

“It’s a lighter style of cooking but without compromising on the best of British produce and allows me to intertwine my love of Mediterranean pure style and

working with local produce.

“It was working in these kitchens and with top chefs that, at the time, were working toward gaining a Michelin star, where I accessed a deeper understanding of my palette – what favours to pair, how to use the whole plethora of sweet/sour/ acidic/savoury ingredients to lift favours. You learn so, so much more on the job like that than you ever could in colleges,” he says. However, the long hours in a kitchen ultimately led to Gaz deciding to set up shop on his own in 2014. White Heat Street Food was born when Gaz started to wonder why the quality of food he would be producing in those kitchens couldn’t be enjoyed without going to a “fancy restaurant”.

“It’s about cooking what you crave and that’s exactly what I try and do for my clients. I work with them to understand exactly what they want to eat and craft each menu according to that preference and what produce is available at that particular season”

“For me, it’s about cooking what you crave and that’s exactly what I try and do for my clients. I work with them to understand exactly what they want to eat and craft each menu according to that

preference and what produce is available at that particular season.

“I’ve worked with bridal parties who have wanted me to recreate and put my own spin on what they ate on their frst date for their wedding breakfast. That’s what it’s all about for me, it really means a lot to be involved in something like that.”

Learn how to make this amazing Tiger Milk on page 32

Gaz started WhiteHeat in the heart of Bath but now covers the surrounding areas of Wiltshire and Somerset, catering for weddings and other private events and using the produce and suppliers on his Warminster doorstep – what he refers to as “Wiltshire’s larder”.

He believes that with formal dining showing signs of a decline, people are now more into eating in a much more relaxed and rustic style, particularly at large gatherings.

“What we ofer is a more informal style of wedding breakfast or private party. Due to a wedding being the biggest family celebration you can possibly have, the food and style of it all should refect that, by literally breaking bread with new family and friends,” his website states.

Wherever able, Gaz prefers to cook on an open fre, using a bbq made from the dividers of a vintage horsebox thanks to a local welder.

“It came from the second vintage horsebox we did up,” Gaz explains.

“It was originally the dividers inside that now make up the outside of the frame. I got a local welder to do it, who had already done a heck of a lot of work

STREET FOOD SIDEKICKS

Gaz’s network of trusted suppliers and producers includes three NFU members, all of whom supplied their produce for the menu he designed for our the Student Farmer cover shoot.

Joe Dufosee

Blackhill pedigree livestock

Farnicombe Farm Organic Meats

Dufosee Contracting

Gaz says: "Joe of JB Dufosee supplies me with beef and lamb from his Blackhill flock and herd. For the Student Farmer menu, I made burgers with a smoked and braised brisket on the top with some Wiltshire Chilli Farm habanero jam on a brioche bun. We also kept some beef aside for the filling for some jerk beef patties, which packed a serious kick.

"Joe also provided the lamb cutlets (marinated overnight in yogurt, honey and cumin), which we served with grilled gem lettuce, cider vinaigrette, watercress puree, lapsang and juniper pickled onions."

Simon Hurd

Manager and partner at John Hurd’s Organic Watercress

Simon's father started the business in 1954 and is still working on the farm today at the age of 92. He took the business organic in 1994 and started supplying Waitrose in 1996, with watercress both grown and packaged on site.

"We’re 8.5 acres in total and were harvesting the crop by hand up to only five years ago,” Simon says.

Gaz adds: “It’s a great, consistent product, from a lovely small team that spreads the goods far and wide.

"I love the strength of pepperiness that claps your palette and it just works so well with trout or beef.”

www.organicwatercress.co.uk

Paul Dale

Wylye Farm Shop

Gaz says: "I've never had such a well balanced cider that you can also grab by the milk carton and it's just on the way back home. I also picked up the leeks from here for our dish."

@wylye_valley_farmshop

Jake Walker

Eastleigh Farm Holiday rentals

“The whole reason I'm here and why I call Warminster home. We rented our first place here o Joe's family and fell head over heels for the place. We have shared many a beverage while he shares his knowledge of the area with me, it's more knowledge that most libraries can o er," Gaz says.

“He has worked alongside me over many years with White Heat, covering all kinds of events up and down the country and towing all kinds of trailers and smoking contraptions along the way.”

on my first one. It’s a real work horse!

He also uses timber from the pastures of the farms where he sources his meat to cook with, adding: “It’s given me a much deeper understanding of the importance of trees and especially about how important they are for farming.

“I like to use whatever is best at the time really. Ash, that burns really well, but I also use cherry, oak and birch.

“I’m in such a wonderful part of the world and it’s incredible to have the resource of local farmers and growers, quite literally, on my doorstep. I’ve created a trusted network of local producers with very little miles on their produce. That’s what it’s all about.”

MAKE THE GRADE LIKE GAZ

Gaz’s advice for a young chef doesn’t duck paying your dues, just as he did, or getting the foundations down before adding the flair.

• “Work somewhere really hard and reap the rewards in four years,” he says.

• “Don't do the 40-hour week; immerse yourself and get in the thick of it.

• “There's a whole world of knowledge you can gain from the game and once you’ve grafted out a solid understanding, you can then re-tweak and reconfigure it to what your vision is as a chef and start learning all over again!

• “You've just got to be hungry enough to let the rollercoaster of kitchens and great chefs take you. Mind you, do that when you're young, though, as family and friends really do lose you somewhat. On the plus side though, the whole education into the arts of cuisine and service can take you into some of the most amazing venues in the UK and around the world, if you so desire.”

Tiger milk

Give your dish a pop of colour with Gaz's tiger milk receipe, perfect to pair with fsh

Ingredients

• 6 cherry tomatoes (roasted then chilled)

• 1/2 bunch of spring onions

• 1 clove of garlic

• 1 thumb-sized piece of ginger

• 1 piece of celery

• 1/2 white onion

• 1 tablespoon of Aji Amarillo paste (chilli paste)

• 50ml veg oil

• 50ml olive oil

• Juice and zest of 2 limes

• 2 big pinches of salt

Place everything in blender till silky smooth and emulsifed. Serve chilled.

Classically the tiger milk would be served with fsh, however, I chose fred leeks in this instance as the sweetness of the leek really lends itself to something acidic and bold.

The leeks are cooked directly on the charcoals and allowed to blacken then wrapped in foil so that the steam fnishes of the cooking process. It's such a simple and interesting way to get the best out of the humble leek.

To create the dish, the tiger milk sits on the bottom with the leeks trimmed and sliced in half with a little bit of olive oil and Maldon sea salt. Finally, to add some creaminess and more saltness, crumble some feta over the top and then add the obligatory wild garlic oil.

To get the best texture pass through a fne sieve

'Doing it right’

Threats to the future of independent butchers have come from all angles in recent years but in the Ceredigion village of Llanon, one young couple are demonstrating why demand for locally-sourced, high-quality meat endures. Debbie James reports.

It is a sleepy Wednesday in the Ceredigion village of Llanon, but a steady stream of customers fles through the doors of Cigydd Sion Jones Butcher, poring over a pristine counter stocked with the fnest meat.

Cleaver in hand, Sion Jones cuts a steak for one regular, beef from an animal born and reared on a farm just two miles down the road. Meanwhile, his partner, Sulwen Richards, fits between the counter and the till adding sausages, a joint of topside and some mince to the order. The couple may only be in their late twenties and not a year into running the business, but they are naturally full of the wit and wisdom that butchers are renowned for and this is already evident in their banter with customers.

Sion is a fresh-faced 28-year-old, but he was just 12 when he frst took an interest in butchery, helping out in the very shop that is now their business.

That work experience led to an apprenticeship with Ben Evans where Sion learned the skills of the trade, cutting all types of beef, lamb, pork and poultry, knowledge passed down by demonstration.

It was an important education, learning how to strip a carcass with

minimal waste, to cut diferent joints in multiple ways and making sausages, burgers and other meat products.

“I learned on the job and was lucky to work alongside Ben and his staf,” he says.

In 2024, Ben made the decision to retire and that opened the door to a new generation of butchers to step into his shoes.

Sion and Sulwen took on the lease for the building and in April 2024 Cigydd Sion Jones Butcher opened up for business.

“It did feel like a risk, starting any new business has its challenges, but it was a brilliant opportunity to have a shot at and we are delighted that we have had that chance,” refects Sulwen.

Thinking local

miles from Llanon where they source beef and spring lamb.

“It is a partnership we are proud of, there is a lot of mutual trust and respect, we are grateful to have that relationship with our suppliers,” says Sulwen.

“We understand the challenges farmers are facing, and we believe they deserve a fair price for the quality of their produce”

Like their predecessor, buying local stock from trusted sources underpins their business model. As well as lamb and beef supplied by their families, they have half a dozen or so regular suppliers including Morfa Farm, a family-run holding two

Despite rising meat prices, they remain committed to paying a premium price per kilogramme.

“We understand the challenges farmers are facing, and we believe they deserve a fair price for the quality of their produce,” says Sion.

The furthest they venture to source meat is the livestock mart at Llanybydder.

“Local marts are a crucial hub within the farming community. It is important that we look after the farmers who sell their stock there too,” Sion reckons.

While the increasing cost of regulation is putting many small abattoirs out of business, the facility at Tregaron is well used and is where the stock the couple buy is slaughtered, adding to the low food miles story.

“An animal that is raised locally and travels just a few miles to the slaughterhouse then back here, you don’t get meat that is more local than that,” Sion rightly points out.

“The abattoir at Tregaron is a massive asset to us. Without it, we’d be looking at much further travel to larger abattoirs in Haverfordwest or Llanidloes, which wouldn’t align with our ‘local’ values.”

In his experience, there is no such thing as a typical profle for someone who chooses to buy their meat from an independent butcher instead of picking it up at the supermarket with the rest of their shop.

There are locals who are regulars, some who call in for a quick meal or easy supper, others who place a weekly order, and “everything in between’’, customers who pop in from time to time or shop for ‘high days and holidays’, and also many tourists as the area is home to a number of caravan sites and other holiday accommodation.

“We’re very grateful for the local support we’ve received since we opened. It’s been fantastic to see our community get behind us and we really appreciate their loyalty,” says Sulwen.

What’s selling?

Butchers have had to adapt to the changing needs and tastes of the consumer. While the traditional Sunday roast is still popular, the type of joints in demand are smaller with the meat often eaten in one sitting.

For weekday meals, the consumer now favours meats that are convenient and quick to whip up into a meal – burgers, meatballs with pasta or rice, chicken Kievs and kebabs.

Creating products that meet that demand plays an important role in sustaining rural butchers like Cigydd Sion Jones Butcher.

About half of what it sells falls into the ‘traditional’ category while 50% are convenient and innovative products, like beef trufes.

They also stock products such as locally-produced Edkins Eggs.

“That business was established by a local family who have the same morals and values as us; it is really nice we can work with suppliers like that,” Sulwen acknowledges.

As well as direct sales, the business supplies eight local shops three times a week, including Morrisons Daily, Costcutter, Nisa and Londis, which sell the products with the Cigydd Sion Jones Butcher branding. It extends their reach and gives their customers more options to buy their products, as does a free local delivery service.

Social media is also helping to reach a wider audience.

“For us, it’s not just about promoting the business, but also sharing our values and raising awareness about the importance of supporting local and the future of Welsh farming,” says Sulwen.

“Family farms are at the heart of what we do, and we feel a strong responsibility to showcase every element of the sustainable journey, from farm to fork.”

Sion and Sulwen also don’t regard their fellow butchers as their competition. “We have a good relationship with other local butchers, they are not our competitors, the supermarkets are.

“We understand why people shop at supermarkets, especially those with busy lifestyles, as it’s all about convenience,” says Sulwen. “But, from a price perspective, we are often very competitive and we hope the quality of our locallysourced meat speaks for itself.”

Going full circle

Butchery knowledge like Sion’s is passed down by demonstration and without new blood in the industry, it’ll be lost.

This is why the couple are keen to one day hire an apprentice, to give a local youngster the same opportunity that Sion had.

“When I left school, it was common for businesses to take on an apprentice, but those opportunities seem to have reduced.

“We really hope that the wheel can turn full circle and that we can give the opportunity in time to supporting

STAYING CHILL

someone through that process.”

The couple are also keen to make a positive impact on the local community’s understanding of the meat industry and its values, particularly among young people.

Visits to local schools are helping to educate students about sustainable food choices, where their food comes from, and why supporting local matters. They hope that these visits may also encourage the next generation to consider a career in the trade.

“We really enjoyed visiting Ysgol Bro Pedr in Lampeter. Seeing the students’ interest in the trade was heartwarming,” refects Sion.

“We really hope that visits like these help them to understand and consider their food choices. There is also a real shortage of new entrants to the trade, so we hope that sharing our experience might inspire others.”

In December, Cigydd Sion Jones Butcher won the Young Entrepreneur Award at the Caru Ceredigion Awards.

This recognition highlights the couple’s dedication in growing the business, as well as their commitment to supporting local farmers and the community. The award is a testament to their continued drive to innovate and make a positive impact within the industry.

As they look to the future, they don’t harbour grand ambitions to open multiple stores, they want to continue doing what they do to the highest possible standard at one site. But who knows what the future might hold.

“We want to grow the business sustainably, to do it right, and to keep enjoying it,” says Sulwen. “Opening a business has meant a big shift in everything we do, but we are delighted that we went for it and, as for the future, we are excited to see how things go.”

Establishing the business has required signifcant investment, both planned and unplanned. Like most new ventures, there have been bumps along the way – for instance when Storm Darragh left them without power for three days in December 2024. Although they were fortunate to secure alternative chiller facilities for the duration, it was a very stressful period.

Without it they would have lost all their meat for the Christmas period –and they couldn’t risk that happening again.

Within two days, they had invested in a trailed refrigeration unit.

“Despite the challenges of making signifcant investments as a small business, assets like the refrigerated trailer have been key to improving our processes, capacity and resilience,” says Sulwen. They have had support along the way to help develop their business, from the likes of Business Wales, Food Centre Wales and Cywain, and for that they are grateful.

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Empowering future leaders

Supporting the next generation in agriculture, NFU Mutual’s Centenary Award ofers backing to postgraduate students eager to advance their expertise and drive innovation

NFU Mutual, the UK’s leading rural insurer, launched the Centenary Award to celebrate its 100th anniversary in 2010; to support the agricultural leaders of the future and to champion research and innovation within the industry. It provides annual bursaries to pay up to 75% of course fees for selected postgraduate students in agriculture.

To date, 56 young people have received support through the award to further their education.

Derbyshire’s Jemima Brown was one of four 2024 Centenary Award recipients.

For Jemima, this bursary is helping to fund her MSc International AgriBusiness and Food Chain Management at Harper Adams University. She explained how she intends to study national and international agricultural markets to determine how UK supply chains could be made more efective and transparent, from farm to fork.

“My course will look into how agricultural businesses are managed and

maintained and how that produce enters the food chain,” she said.

“I want farmers to be treated fairly in all walks of life and to be paid fairly for their produce and services.

“My goal is to use my knowledge to advise farmers on how to maximise their businesses, to ensure they are getting the best from what they have and guide them throughout their careers to ensure they have the best all-round support.”

Announcing the award’s recipients for 2024, Jim McLaren MBE, NFU Mutual chairman, said: “Our Centenary Award supports NFU Mutual’s responsible business ambition to protect rural lives

and livelihoods, by championing research and innovation for the UK agricultural industry, while also supporting passionate individuals to advance their careers.

“We’re very pleased that our award is continuing to attract high quality applicants who are studying at a broad range of universities across the UK. I would also like to thank the award’s judging panel, who dedicated their time and expertise to carefully select our recipients.

“We are delighted to be supporting Esther, Jemima, Alexander and Eleanor with our bursaries, and wish them all the very best for their postgraduate courses.”

HOW TO APPLY FOR THE 2025 AWARD

Centenary Award bursaries are again available in 2025. Applications for the award are open now and will close at midnight on 30 June 2025.

Prospective postgraduate agricultural students who would like to fnd out more about the 2025 bursaries, including full information and the application form, can contact centenary_award@nfumutual.co.uk

The four selected students for the 2024 Centenary Award were:

Alexander Cumming

Eleanor Cameron

From Derbyshire: MSc International Agri-Business and Food Chain Management, Harper Adams University

From Cumbria: MPhil Crop Sciences, University of Cambridge

From Sufolk: MPhil Crop Sciences, University of Cambridge

From Wiltshire: MSc Food Security, University of Warwick The National Farmers Union Mutual Insurance Society Limited (No.111982). Registered in England. Registered ofce: Tiddington Road, Stratford-upon-Avon, Warwickshire CV37 7BJ. Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority. A member of the Association of British Insurers.

Esther Rowntree

Jemima Brown

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