Gillingham and Shaftesbury Show magazine

In partnership with:

From the heart of the Blackmore Vale.

ISSN 2634-8810

Official G&S Show Magazine

The official G&S Show Magazine, by The BV - August ‘22 LETTER FROM THE EDITOR Hello and welcome to the very first G&S Show Magazine! We’ve had so much fun pulling this special edition together, working with the G&S Team and talking to some of the people that make the show happen every year. It’s been fascinating to learn about some of the work that goes on all year round to bring the Show together for just one day.

It’s also a pleasure to introduce you to a couple of the key figures behind the show – organiser James Cox and chairman Giles Simpson – with very serious and in-depth interviews. James appears to have a bit of a coffee problem, and Giles reveals a deep love of Dire Straits. And Magnums.

I also promise once you’ve read it, you’ll never look at an egg the same way again.

Laura PS - We’re at stand E13; we’d properly love it if you stopped by for a chat!

WHAT’S INSIDE: Show chairman Giles Simpson is our Dorset island castaway – p.6

Farmer, agronomist, chairman of the Gillingham & Shaftesbury Show, and a big fan of Magnums; Giles Simpson shares the soundtrack of his life.

When ewe go in for a trim – p.10 Matt Cradock, local sheep farmer and chairman of the G&S Show’s sheep section, discusses the sheep of things to come

James Cox takes on the Random 19 – p.14 The G&S Show organiser reveals he loves dunking Rich Tea biscuits, listening to country music and the Joules website

It’s a scramble for the best egg – p. 21 The judges are looking for eggshaped eggs. Yes, really.

BV Dairy, looking after the cows – p.12 The best quality milk comes from local, healthy and happy cows, believes the third generation dairy in Shaftesbury

Full steam ahead for Coral!

– p.30 3

The official G&S Show Magazine, by The BV - August ‘22 LETTER FROM THE G&S SHOW TEAM

WELCOME to the 2022 Gillingham & Shaftesbury Show and our first ever digital magazine – thanks to The BV! On Wednesday 17th August the show returns to its usual one-day format, and once again we celebrate everything great about Great British agriculture, the countryside and rural life.

We have a range of new attractions and some familiar attractions are returning in new formats. Some changes we made in 2021, due to COVID, are staying, thanks to the positive response from visitors.

Some of the G&S Show team, L-R: James Cox, Caroline This year we are pleased to welcome new additions to the show including the Bees & Goode, Helen Young, Bonnie Cradock, Jake Shean Honey Marquee (thanks to the North Dorset BeeKeepers), and the sheep shearing which proved so popular in 2021 returns – but this year it has spun into an entire Wool Village! Zooming into the Gritchie Brewing Co Main Ring is the IMPs Motorcycle Display Team. And there’s an exciting surprise addition this year – the Lightning Bolts Army Parachute Display Team will be jumping onto the show ground.

But really, the biggest news is that after more than 15 years the Grand Parade of Livestock will finally return to the Gritchie Brewing Co Main Ring. The move puts AGRICULTURE where it should be – truly at the heart of the Gillingham & Shaftesbury Show.

This has also resulted in a layout change for the show this year, to ensure a safe and easy route for livestock to reach the Main Ring. That has allowed us to encircle the Ring with our vital agricultural businesses.

As always, we’re showcasing agriculture and rural life in the modern working world, with the newest farm machinery on sale here at the show, set against the history and heritage in the Wincanton Races Heavy Horse Village and the Steam Engines. More than 80 agricultural businesses – buyers, suppliers, machinery dealers, etc. – make the G&S Show a serious networking event for the farming sector!

On the day, more than 300 volunteers, combined with 100-plus paid contractors, are the reason our gates open – we are so grateful! If you enjoy your day, it’s thanks to them.

We truly hope you enjoy the 2022 Gillingham & Shaftesbury Show!

Team G&S

INDEX

(it’s clickable – just tap the page numbers to flip right to them)

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20 Cattle

14

Random 19 - James Cox

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38

Recipe

31 Equestrian

16

Sheep

26 Farming

34

Steam

23 Poultry

10

Timetables

24 Rabbits

12

What's New

Dorset Island Discs - Giles Simpson

Contact the BV Team: Editor: Laura Hitchcock editor@theblackmorevale.co.uk

Everything else: Try Courtenay (he’s the organised one ...)

07770 227492

Advertising: Courtenay Hitchcock advertising@theblackmorevale.co.uk

Sub-editors: Gay Pirrie-Weir and Fanny Charles

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The official G&S Show Magazine, by The BV - August ‘22 DORSET ISLAND DISCS

‘Just go away’ - Giles Simpson is the G&S Dorset Island Discs castaway

Farmer, agronomist, chairman of the Gillingham & Shaftesbury Show, and fan of Magnums, Giles Simpson shares the soundtrack of his life with Laura Hitchcock Giles Simpson, the Gillingham & Shaftesbury Show chairman, is a farmer and an agronomist – when he’s not lost in To Do lists and committee meetings.

He received a good job offer straight from college and then moved to an even better job a few years later. Ten years after graduating from Sparsholt College, he finally decided it was time for his gap year – and spent nine months in Australia: ‘I worked for six months of it, and then just enjoyed the rest. I’d recommend it to everybody. Just go away; Australia, New Zealand, Canada ... anywhere, just go away. Even if it’s only for two or three months. Everyone within the agricultural industry should just do it.’

On his return from Australia, Giles was offered a job at local firm Pearce Seeds LLP, a seed and agronomy company based near Sherborne. He has been with them for 21 years this year. It was his job that got him involved with the G&S Show:

‘I worked alongside Mike Simpson (no relation, and sadly no longer with us) for three years. He was very heavily involved with the Gillingham & Shaftesbury Show, a past chairman and president. He was the one who got me involved.

He basically just told me I had to do the livestock car park, actually. Then he told me I had to start at 5.30am. I did that for ten years, probably. Four years ago the then chairman Richard Curtis asked me to be his vice chairman, which meant no more livestock car parking! And then in 2022 I became chairman.’

And so to Giles’ choices for the eight tracks he’d want on his own Dorset island: Little Lies Fleetwood Mac I’d been given a cassette when I was about 17 or 18, and I just remember driving home from harvest late at night. This was always playing. I’d open the sunroof, drop the windows and put it on full blast. It was just the best thing, driving home singing away to yourself where no one can hear you. It’s got some great lyrics, of course, but for me it’s

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The official G&S Show Magazine, by The BV - August ‘22 DORSET ISLAND DISCS just a really good tune to sing along to late at night. Every time I hear it I’m that teenager driving home late after harvest.

Holding Back the Years Simply Red Mick Hucknall is unreal – so recognisable. Even now, at whatever age he is (He’s 62.

You’re welcome. – Ed.), his voice is just the same. I watched him performing live on TV recently, and it was brilliant.

And Holding back the years is a classic. A group of us travelled up from college to Crystal Palace in the late 80s for one of his concerts. It was such a good concert, and a great night.

All Of Me John Legend I had to add this one in, it was the first dance at our wedding!

But I did have to ask Mary what it was. I could remember the song, I could! But I couldn‘t remember who sang it. She had to tell me …

A Sky Full of Stars Coldplay Yeah… (long happy pause) Stars is just… Chris Martin is unreal. This song always makes me stop. Coldplay are brilliant.

AND he’s local! Went to school in Sherborne. He’s a fantastic writer.

We were meant to see them during covid, but obviously it was cancelled. Then Mary was going to buy tickets to see them at the

O2 for my Christmas present, but it clashed with the show, so I told her I’d better not.

In the Air Tonight Phil Collins Just … always Phil Collins. All through school I listened to Phil Collins. This is another one that it doesn’t matter how many times you hear it, you can put it on the radio and it never gets old. It’s when you watch him doing it, too – to play the drums the way he does and sing the way he does …

When you watch him performing this one, he comes in just singing quietly, then moves and sits at the drums and lets it build.

Amazing. This song in particular always reminds me of a cool evening, lots of stars … and I have no idea why.

Money For Nothing Dire Straits This is my first Young Farmer’s Area Weekend when I was 16.

We left for Newquay at 9 o’clock on the Friday morning, and the whole way down the driver played Dire Straits, over and over again. There were four or five of us in the car, and we just listened over and over, and this always reminds me of that. It could have been anyone of those songs, you know? Walk of Life, Brothers in Arms, Ride Across the River … any one.

It always reminds me of my first Area weekend in Newquay.

I am a Cider Drinker The Wurzels This is Young Farmers again! And what amazes me is that, even now, all the 16 and 17 year olds still know all the words! Last time I saw them live was probably five years ago, and I couldn’t believe that there were young teenage farmers at the front, singing all the words! The Wurzels have been about for donkey’s years.

And this song still makes me laugh even now. They were characters, absolute characters.

American Pie Don McLean This is college, pretty much whenever we were in the bar (I was there quite regularly …)!

I was Student Association chairman, and my vice chairman was absolutely mad on Don McLean. I It would get played nearly every night, everyone would be on chairs or standing up, all singing together. It’s a long 7

The official G&S Show Magazine, by The BV - August ‘22 DORSET ISLAND DISCS song, eight or nine minutes, but we never used to last that long!

But it always reminds me of the college bar at Sparsholt, and all of us singing it together.

The little comforts My book would be Call of the Wild by Jack London. I don’t read a lot (probably not since I was at school). But I remember reading White Fang and Call of the Wild, and I went back and looked at them when I was choosing this.

It’s about a dog stolen from California and sold as a sled dog in Alaska. Through the book he becomes ever more wild, forced to fight to survive. By the end, he sheds the shallow veneer of civilisation and relies on his primitive instinct and experience to emerge as a leader in the wild.

It always makes me think about how close we are to being right back there in nature. And that our animals are still wild at heart.

Dogs are pack animals, people forget that. It really riles me

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when you see badly behaved dogs. And it’s not the dog, it’s always the owner.

I did have to think about this one. I spoke to Mary about it and she said: “Well, you can’t pick Farmers Weekly and you can’t pick Classic Tractor.” I’d be quite happy with Classic Tractor on my desert island, to be honest.

According to Mary I look at it hundreds of times a month…

And my luxury item? A big freezer (with a magical power

source, obviously), and a supply of Magnums.

It’s a very badly kept secret that I’m a bit of a fan of a Magnum Classic (my customers and friends even send me pictures of them, asking me ‘have you had one yet today?’).

Mary will probably kill me ...

Click here to listen to Giles’ entire playlist on YouTube

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The official G&S Show Magazine, by The BV - August ‘22 WHAT’S NEW

What not to miss this year

The 2022 G&S Show is bigger than ever - and alongside some exciting new attractions, there’s a return of a much-missed old favourite The Grand Parade of Livestock returns to the Main Ring!

Agriculture has always been the heart of the Gillingham & Shaftesbury Show, and we are proud to announce that for the first time in over 15 years the Grand Parade of Livestock, sponsored by Woolley & Wallis, will return to the Gritchie Brewing Company Main Ring.

At 15:00 watch as all of the days champions and prize-winning livestock parade around the ring – we promise it is a spectacle not to be missed.

The FUEL10K IMPS Motorcyle Display Team

The world-famous motorcycle spectacular! The IMPS Motorcycle Display Team, sponsored by Fuel10k, will be performing their breathtaking dynamic display of skills in the Gritchie Brewing Company Main Ring at the 2022 Gillingham & Shaftesbury Show on Wednesday 17th August!

From the sound of revving engines to the awe of a billowing fire jump and the suspense of a multiple motorcycle combination ‘cross-over’ routine, The Imps will have you mesmerised by an unmissable display of discipline and skill. Furthermore, you will be stunned to learn that the youngest performer in the youth motorcycle display team is only five years old!

Display times – 11:50 and 15:40

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NEW: The Lightning Bolts Army Parachute Display Team

One of the world’s most experienced operational deployment teams – the Lightning Bolt Army Parachute Display Team, sponsored by Gavin Dixon Financial Solutions – will be jumping into the Gillingham & Shaftesbury Show for the first time!

They are a dynamic military freefall team – watch them fly into the ring with smoke and flags!

Time: Look up at 12:30!

The official G&S Show Magazine, by The BV - August ‘22 WHAT’S NEW

NEW: The Wool Village

Last year we introduced sheep shearing demonstrations - and this year we step it up a bit and have an entire Wool Village, sponsored by Friars Moor Livestock Vets!

“Wool is one of the oldest fibres known to mankind, and also one of the most beneficial.” (His Royal Highness the Prince of Wales).

Wool is not only natural, it is renewable, biodegradable and lasts longer than artificial fibres.

In the Wool Village you can watch sheep being shorn on a raised stage, learn all about wool itself, feel the wool’s texture and see the winners of the Fleece Competitions.

The majority of sheep are shorn in the summer; this does not hurt the sheep and is required for their welfare – no one wants a woolly jumper in hot weather! The sheep are shorn by a ‘shearer’.

A professional shearer is skilled and careful - one shearer can shear a sheep in less than 2 minutes!

Read all about sheep shearing and the Wool Village in our interview with Matt Cradock, the local sheep farmer who is chairman of the sheep section at the show.

NEW: Bees & Honey Marquee

We all now know that bees are essential to life on earth. The new Bees & Honey Marquee is in association with the North Dorset Beekeepers Association and will be filled with exciting demonstrations, hands-on activities and even a bee hive! The marquee also features competitions in all bee & honey related cookery and treats.

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The official G&S Show Magazine, by The BV - August ‘22 Interview by Laura Hitchcock

G&S Show organiser James Cox takes on the Random 19 questions Leading the G&S Show team, James loves dunking Rich Tea biscuits, listening to country music and the Joules website

James Cox took over as Show secretary and organiser for the Gillingham and Shaftesbury Show in 2019 when he was 23, making him the country’s youngest ever show organiser.

However, he was uniquely well-qualified for the role.

Brought up on his parents’ farm near Dorchester, he has an innate understanding of the agricultural industry. He had also spent the previous five years as a trade stand manager and a sponsorship and marketing officer at the Bath & West Showground, responsible for the Bath & West Show, the Dairy Show and Grassland UK. For most of the year James can be found sitting alone, in the show office in an empty field.

But in the months running up to the show he switches gear to manage a team which steadily swells into hundreds as he organises the set-up, the traders and the sponsors, doing everything he can to ensure the anticipated 30,000 visitors have a great day. welcomed new attractions like James leads a new young the steam engines and the team working on a show heavy horse ring. We’ve also that has traditions running brought the show into the back more than 150 years. digital age – we even have a He’s determined it retains its show logo at agricultural last!’ roots and “...buying the same We managed heritage, but shirt in every single to pin James admits some colour available.” down and get things need his answers to be brought to 19 random up to date. He’s proud of the questions – it’s an interesting changes that have happened insight into the man who pulls over the last few years: ‘We’ve 14

the day together, and it reveals a love of dunking Rich Tea biscuits, listening to country music radio and for the Joules website 1. What’s your relationship with Gillingham and Shaftesbury (the area not the show!)?

I’m born and bred in Dorset, growing up near Dorchester.

But specifically to North Dorset – my mum went to school in

The official G&S Show Magazine, by The BV - August ‘22 THE RANDOM 19 QUESTIONS

Shaftesbury and my parents got married there too.

2. What was the last film you watched?

Ha ha ha ha ha. I like that you think I have time to watch a film. What I wouldn’t do to be at home watching Netflix right now! I honestly cannot remember … I haven’t had a night or day off from the show ground in so long …

into the Horticulture Marquee, also at the right time on the right day – my life is a lot of spreadsheets.

8. Favourite animal at the show?

The cows!

You can take a boy off the farm ...

9. What’s your most annoying trait?

Apparently it’s how ‘sassy’ I 3. Favourite am without my crisps flavour? morning coffee “How do people Roast Chicken – function without (this was the obviously. prompt answer coffee?” from one of my 4. And the best colleagues when biscuit for dunking?

I asked them. I’m not sure this Rich Tea! is correct).

5. On average, how many coffees is a bad day?

Six? (a quick call to one of James’ team – who shall remain nameless – suggests this is a shocking fabrication, and that a six-coffee day is actually a good day) 6. What was the last song you sang out loud in your car?

Probably something on Absolute Radio Country – since a big road trip across America last year, country music is my guilty pleasure. In my defence it’s very fitting when driving into an agricultural show ...

7. What’s the most difficult part of your job?

Actually pulling it all together.

It takes an unbelievable number of meetings and planning for the show to be created. From crowd barriers arriving at the right time on the right day for the Grounds Team to the tables dropping

10. What are your top three most-visited, favourite websites (excluding social media and BBC News!)?

1. Amazon 2. Netflix 3. Joules

when we had no idea what the rules would be at the time of the show. It was a logistical nightmare.

But we made it happen!

14. What is your comfort meal?

A double cheeseburger from McDonalds.

15. How many people are on the showground getting it ready in the week leading up to the show?

As I write this we’re two weeks out, and there are currently around 30 to 40 people a day.

This increases to around 350 team members on the show day itself.

16. What in life is frankly a mystery to you?

How people function without coffee.

17. What’s the best part of your job?

The switch from a Apparently it’s how solitary 11. What’s your ‘sassy’ I am without earliest G&S portacabin my morning coffee.

Show memory? in an empty I’m not sure this is Getting a bucket field to the correct. of freebies from hustle and the agricultural bustle of a dealerships! marquee city. It is so lovely when the team starts to build 12. What’s your secret up, and all the work begins to superpower? materialise before my eyes.

According to my colleagues, it’s buying the same shirt in 18. You have the ability to every single colour available – book one act tomorrow, I disagree. money no object and they have to say yes, for the main 13. And your best show ring. Who are you going to memory? book?

I know it’s not the most Ed Sheeran! exciting answer, but honestly ... it’s simply pulling off the 19. If you weren’t organising 2021 show. Against all the an agricultural show, you’d odds, we spent months like to be … planning during the pandemic ... a tractor driver.

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The official G&S Show Magazine, by The BV - August ‘22 SHEEP

When ewe go in for a trim Matt Cradock, local sheep farmer and chairman of the G&S Show’s sheep section, discusses the sheep of things to come with Andrew Livingston For the second year running, sheep shearing demonstrations are back at the Gillingham and Shaftesbury Show. Organisers say that it was the public interest at last year’s display which means that it’s bigger and better than before.

Matt Cradock, chairman of the sheep section, is excited about this year’s ‘Wool Village.’ He says: “[Last year] there were so many people asking what the price of it was, what the procedure was ... there were so many questions that we just couldn’t get enough information out to everyone who was interested.

‘This year we’re doing the shearing and then we can see the fleece-judging classes of people who are exhibiting their pedigree stock at the show.

We also have a couple of spinners – the process of getting the wool into yarn – and then we have 16

a representative from the British Wool Board who is coming to talk about everything else in between. This way, the public is getting the whole picture.’

Twenty-nine-year-old Matt, who keeps more than 1,700 sheep on 300 acres around North Dorset, was brought up on his family’s dairy farm. They diversified into sheep to keep their business running.

Matt, who bought his first sheep at the age of 16, is the perfect expert to guide the public through the shearing demonstrations, so he will once again be commentating on the shearing.

‘It’s a time when livestock farming is getting hammered left, right and centre from those who are opposed to it.

Shearing can be a big thing. The public need to

The official G&S Show Magazine, by The BV - August ‘22 SHEEP see it for themselves to make up their own mind some of the breeds that will be sheared at the on it. I did the commentary on the shearing G&S Show. last year and the public loved it. We could have ‘Everything being shorn at the 2022 show is spieled and spieled and sheared and sheared, called a shearling – a young sheep which has but the public response was what really made it.’ never been shorn before. They are going to be a challenge, the Poll Dorsets being the worst. I’ve No one likes a Poll Dorset never met a shearer who likes shearing them!’

Originally farmers sheared their sheep because Accompanying the shearing is the showing of the wool itself was the product ... and a big sheep, with competition classes and prizes for all income for sheep farmers. Today, however, the pedigree breeds. Matt explains why having a a sheep’s wool – which weighs around two rosette-winning animal is big business. kilograms – will only be worth about 70p, with ‘It’s advertising your breeding. You get to the average shearer costing double compare your breeding with that just to remove the wool. another breeder of the same or ‘Poll Dorsets ‘Shearing is mainly for welfare similar breed. are the worst. reasons now. It helps prevent fly ‘Exhibitors do go to a lot of effort I’ve never met a strike, reduces the risk of the sheep – there’s a lot of preparation work. shearer yet who getting stuck on their backs. Sheep To achieve a prize winner, they’re likes shearing left unsheared are at risk of rain obviously breeding the right scald, which is a skin disease.’ animal, and that’s what’s key to them!’

Once again, Henry Mayo and Ben them. They enjoy the day. They get Doggrell will be aiming to shear 180 to 200 of to go to the show, but their animals – they sell Matt’s sheep for the show demonstration – themselves.’ around 30 each an hour. That’s just two minutes Next year, Matt’s vision for the sheep section at per sheep. the Gillingham and Shaftesbury Show is once In 2019, 20-year-old Henry, from Hermitage in again bigger and better. ‘Why keep something Dorset, became the first English farmer to win the same? It’s worked one year, so let’s build it the top shearing competition in New Zealand for up to encourage people.

30 years.

‘The idea is (we’re always full of ideas, whether Matt, who usually shears his own sheep, they actually work or not is another matter!) describes the pair as the best. ‘Put it this way, we will have had two years’ worth of shearing I’m really particular about what happens with my demonstrations, so we’ll go for a competition sheep and I’d be happy for them to come in and shear next year. That way people will understand shear my own flock. If I didn’t think they were what the competition is, because they’ve listened the best, I simply wouldn’t ask them to be at the to it being explained for the last couple of years. show.’

Then they can see what it REALLY means to be a Suffolk, Charollais, Poll Dorsets and Llyns are just professional shearer.’

Judging Texel and Poll Dorset sheep at the 2015 Gillingham & Shaftesbury Show.

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The official G&S Show Magazine, by The BV - August ‘22 ADVERTORIAL

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BV Dairy started in the family home at Kington Magna, selling

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October 2016 saw the commissioning of a new chill store facility; housing 1,000 pallet spaces and incorporating new office space and storage. The

The official G&S Show Magazine, by The BV - August ‘22 design ethos is based on lean principles, efficient running and full IT integration. We utilise VNA (Very Narrow Aisle) Fork Trucks running on guidance systems; and solar panels which generate 3,500kWh of electricity each day.

Back to the farm Hailing from a farming background originally, BV Dairy understands all aspects of the dairy industry and is proud of its strong relationship with the local farming community. We understand the importance of restricting food miles; our milk is sourced directly from within the local community, from dairy farms within a 30-mile radius of the production facility in Shaftesbury.

These farms are regularly inspected as part of the Red Tractor Farm Assured Scheme and are required to comply with this standard. In addition, BV Dairy’s own Farm Liaison Team work closely with our farmers in applying modern best-practice principles and helping them maintain herds of healthy, happy cows that supply high quality, rich, tasty and nutritious milk.

When collected from the farm all milk joins a schedule of testing – not only to maintain quality but also to form the basis of an agreed payment scheme for the farmer. In addition, BV Dairy host regular forums attended by their farmers and other invited dairy professionals where issues can be discussed and ideas exchanged to help ensure The BV Dairy site in Shaftesbury

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BV Dairy is committed to its farmers whatever size their farm and our aim is to help them support healthy, happy cows 19

The official G&S Show Magazine, by The BV - August ‘22 CATTLE

The world of showing cattle One of the most competitive places on the Turnpike Showground is the cattle showing ring – Andrew Livingston explains why It may seem strange to those outside the world of agriculture; why take a lot of trouble to walk a near one-tonne animal around a field?

The answer is that farmers are passionate about their work, whether that is the crops they grow or the animals they raise.

One person who knows more than most the rigmarole and the joy of showing cattle is Amy Wonnacott from New Park Farm, Lytchett Matravers. “Some people enter to showcase their breeding and their herd – it can raise the value if and when they sell them. Others just do it for the joy of demonstrating their herd’s potential.” She added: “I treat it as a hobby – it’s time with my cows and very enjoyable days out.”

Once again, Amy will be entering the Gillingham and Shaftesbury Show. Last year she won first place for her 36-months-and-under heifer in the dairy section, while also picking up three other rosettes on the day.

“I am currently in my 13th year of showing. I have won many rosettes, many different championships and have had some amazing achievements. I usually try to attend four or five shows a year.

“Gillingham and Shaftesbury is one of my favourites – it’s local for me and I see so many people I know. It has the proper country feel to it.”

Trust the process It takes three or four months to get your cattle reading for showing, but, says the 24 year old Puddletown Young Farmer, the hardest part is getting the right animal. “One of the most challenging parts of showing is picking your show team. It’s not an easy job to select who you want to halter train and take showing.

“I usually take a walk around different-aged cattle and just look at them. I’m looking at how their body is structured, how well they walk on their

The night before the show the cows are put to bed to keep them clean overnight 20

Amy with her Champion Dairy Shorthorn at the 2021 G&S Show

feet, how straight their back is and if they look big for their age. Preparation for a show starts early – it is a long process.”

Once you have assembled your team, the majority of your time is spent making the animals comfortable being handled and walked with a halter (effectively a dog collar for cattle). The cattle you see at the G&S Show will have been walked every day for the last few months by their human companion. Some handlers play loud music to the cows to get them ready for the noise of the show.

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The official G&S Show Magazine, by The BV - August ‘22 CATTLE

“Some breeds of cows are harder to train than others. I find that Holsteins are the easiest and quickest to train, for example, but the Jerseys and Ayrshires are harder – it’s just in their nature to be a bit stubborn!” Says Amy. In the run-up to the show the cattle are pampered to perfection for the big day. “The lead-up to the show is very busy. We clip them so they have nice short hair. Once they arrive at the show they will get washed again so they are sparkling clean, and put them in their beds to keep them clean overnight.

“They will also get their topline clipped to help make their back look even straighter. Finally, they get a last brush and are taken into the ring. They are paraded around the ring at a steady pace with their heads held high. The judge will assess the animals and select first, second or third.”

Pampered cows Champion cow or not, the animals who are shown have a special place in their handler’s hearts. Amy explains: “Once they have become a show cow, especially if they have done well over the show season, they do become one of your favourites from the herd. You have been pampering them for the last couple of months and you can’t help have a soft spot for them.”

Amy doing some last-minute clipping ahead of a Jersey class

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The official G&S Show Magazine, by The BV - August ‘22 POULTRY

It’s a scramble for the best egg How do you spot a good egg? Rachael Rowe has been speaking to judge Paul Tory to find out what makes some eggs hard to beat

Paul Tory is chairman of the Dorset and Wiltshire Poultry Society and he organises the judging at Gillingham and Shaftesbury Show. So he seemed the right person to ask what the judges are actually looking for in an egg?

‘The basic principle of egg judging; you are looking at a single egg, three eggs together or their contents. With duck eggs, we always judge three, which all need to be egg-shaped (hold that thought - Ed) and identical in size. There should be no blemishes, and the eggs should be blue.

‘You look at the size, the weight (they should all be the same weight), and you sniff for freshness.

‘When it comes to contents, there are three aspects. First, the yolk should be yellow.

The inner white part should be clearly separate and jellylike. Finally, the outer white is watery. None should be runny – the runnier it is, the worse the egg. The more orange a yolk, the healthier it is. It should also be round and protruding – like a rising sun.’

Pointy, oblong and squat There are some similarities with chicken eggs but also differences

from the duck eggs. Paul says: explains that some eggs are ‘Chicken’s eggs are either white, oblong. There is also an oddblue, or brown. The white ones shaped egg class where you need to be as could find pointy white as possible eggs, squat‘In all cases, eggs – it’s a hard class shaped ones and should be eggto win because double yolks – shaped.’ white eggs show and maybe a few minor defects.

I’m left wondering oblong ones.

There is also a And finally, there what other shape class for one egg are individual an egg could be of each colour egg classes: “The from three winner is a standdifferent chickens. out egg and catches your eye. It ‘In all cases, eggs should be egg- glistens without a shine and is shaped with no blemishes.’ not dull.”

I’m left wondering what other After talking to Paul, I’m sure I’ll shape an egg could be (and the never look at an egg the same effect on the chicken) when Paul way again.

23

The official G&S Show Magazine, by The BV - August ‘22 RABBITS

Who’s got the best buns?

Hop-timistic owners bring their ear-resistable rabbits to the show – Rachael Rowe has been speaking to rabbit judge Peter Huntley ‘Now, where do I start?’

Peter Huntley has a wealth of knowledge when it comes to judging rabbits. He is the chairman and secretary of the Frome and District Rabbit Club and he organises the rabbit section at Gillingham and Shaftesbury Show.

‘There are agreed standards on rabbits. Each breed has its own standard and regulations – for example, the Netherland Dwarf must not exceed 2½ pounds in

‘Sunset at the warren’ © Graham Bannister 24

weight. We use the British Rabbit Club Breed Standards Book; everything we need is there.

‘If we were in America or Europe, judging would be very different. In this country, we bring all the rabbits out together. So all the red-eyed ones will come out together and line up on a table. The judge picks each one up and examines it. They also look at the rabbit’s condition, including its teeth and health. We look at one rabbit at a time, and the owner gets to see what goes on. In Europe, they don’t see what happens – the judging is done in secret.

So for us it’s very user-friendly, having all the rabbits on the table.”

Fancy, lop, fur and rex I knew there were different rabbit breeds but, until I spoke to Peter, I was unaware there are a staggering 95 breeds in the United Kingdom until speaking to Peter.

‘There are four groups of rabbits. We have the fancy section and a lop section. Then

there are the fur rabbits like Chinchillas, bred for their fur.

And the Rex section has a velvet feel to its fur. At the end of the show, we take the best from each class and put them on a table. There are two judges from fur and fancy and they select the best in the show.’

Rabbit judges stick to the five freedoms when judging rabbits.

Peter says: ‘These are freedom from hunger and thirst, discomfort, injury and disease, freedom to behave normally, and freedom from fear and distress. So we make sure we stick to the five freedoms. We ensure rabbits have enough space and look at their wellbeing.’

Finally, Peter gave some sound insider advice for those entering rabbits in shows. ‘Each judge looks at something different in particular. They go for what takes their eye. So you should always know your judge!’

Unlike cattle, dogs or horses, show rabbits don’t have names officially (although some probably do at home)

The official G&S Show Magazine, by The BV - August ‘22

25

The official G&S Show Magazine, by The BV - August ‘22 FARMING

Good barley, bad supermarkets and a very bad £100,000 tractor bill Dorset NFU county chairman George Hosford gives show visitors an insight to the life of a modern farmer with his July farm diary Our winter barley harvest started a little earlier than usual, though only one day earlier than in 2018 (another heatwave year). All 113 hectares was Maris Otter, and the yield was our best ever.

Big heap feed barley growers might scoff, but Otter (bred in 1966) is a consistent performer for us. We enjoy growing it and we particularly enjoy testing the results once the skilled brewers at places like St Austell, Flack Manor, Butcombe and Dorset’s Sixpenny brewery have done their best with it!

The oilseed rape was ready on 14th July, very similar to 2018 but a good deal earlier than most years. It did not need spraying with glyphosate. It had ripened evenly and in good time. The yields were good where allowed to grow undamaged by animals, but terrible where the farmer (erm, isn’t that you? - Ed) had insisted on grazing sheep (admittedly for all sorts of sound reasons like weed, insect and disease-avoidance).

After three years of this experiment, initiated with Innovative Farmers as part of the

Harvest time near Blandford All images: George Hosford search for survival techniques in face of the flea beetle onslaught following the ban on neonics, we have got the message. The sheep have been sold, so it won’t be happening again.

Wildflower verges Driving back from a bad news session at our local tractor dealer last Saturday, my eye was caught by a very pretty field margin near Dorchester.

A pretty field margin near Dorchester

26

Closer examination revealed cornflowers, corn marigolds, oxeye daisies, poppies and others – mostly annuals. The richness of colour and the buzz of the bees helped to sweep away the blues induced by being told that one of our tractors has a nearterminal condition – terminal either for the tractor or the bank account, we just have to decide which. How can a ten-year-old tractor with just 6,000 hours on the clock be rendered almost worthless by a breakdown due to poor manufacturing? Why do we have no comeback on the manufacturer who happily took £100,000 off us in 2012, and walked away after the original warranty expired?

Anyway, back to the flowers.

I admired their beauty, while wondering which is better; a perennial mix, which only needs to be established once, and can be good for ten to 15 years of pollen and nectar provision (but doesn’t look remotely as

The official G&S Show Magazine, by The BV - August ‘22 FARMING colourful as this one). Or are annuals better for attracting insects and providing nectar, with the drawback of needing to re-sow every year? Without doubt the annuals are good for impressing people; planted alongside public paths and roads they are sure to attract the right kind of attention. But for busy farmers who are always timepoor, doing it just once is usually going to be preferable. It’s not so good for the soil to have to resow every year, either.

Guatamalan carrots I am definitely not the best person to send out for the weekly shop. I always take far too long.

Starting at the newspaper rack just inside the door of our local supermarket, just seeing the daily paper headlines makes my blood pressure rise. Stupid puns abound for starters, but what really gets me is the tribalism and narrow mindedness shown. I can’t understand why people buy any of them at all.

Moving on to the fruit and veg aisle, things don’t improve when I reach the apples, carrots, tomatoes and mushrooms.

All of these grow very well indeed in the UK. The modern technology for fresh produce storage is amazing – you can still buy English apples in July that taste nearly as fresh as the day they were picked. And in less than a month the new crop will be available.

Why then are we shipping in

Guatamalan carrots in the local supermaket

Combining at Traveller’s Rest Farm near Blandford

apples from South Africa and hugely over the last ten years calling them seasonal or the – for example using waste heat appalling French Granny Smiths from anaerobic digester plants or – worst of all – Gala apples or from sugarbeet factories. from Argentina and calling However, the tomato shelf in our them organic. English carrots supermarket is dominated by are available for a great deal of Moroccan, Polish and Spanish the year; stored in the ground tomatoes, even in July. The only for months, they are dug as UK ones are the premium range, required to suit the market. with a limited number of sizes.

Presumably they can also be kept And yes, I’m aware I should shop in cold storage. Why then do we more widely and only spend need to import where I will ‘Tendersweet’ give the right ‘One of our tractors carrots from signal to the has a near-terminal Guatemala in market with July? my purchasing. condition – terminal Mushrooms, either for the tractor But sadly, as far as I can convenience or the bank account.’ has a value too, tell, are like many people and there is – kept in the dark and fed on not much choice in Blandford. It bullsh**t. This can be done also gives me something to rant anywhere. There used to be write about. a large mushroom farm near So much for taking back control, Sturminster Newton, but they for levelling up and for ensuring gave up the unequal fight with fairness in the marketplace. their supermarket customer a Our mendacious government few years ago. They also used has squirmed out of allowing to provide a useful source of parliament the chance to debate compost for neighbouring the Australian trade deal before farmers to purchase. Why are the summer recess, and the Tory we importing mushrooms majority will nod it through. from Poland and selling them They seem to be happy to see in identical packaging to the our own food industry slowly English ones produced in strangled to death.

Cambridgeshire?

And I haven’t even reached the And lastly tomatoes – if our meat and dairy aisles yet… greenhouse is anything to go by, July is peak tomato season George farms near Blandford, in the UK. Modern techniques and writes a regular monthly and innovative heat sources have farm diary on his blog extended the tomato season View From The Hill 27

The official G&S Show Magazine, by The BV - August ‘22 ADVERTORIAL

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The official G&S Show Magazine, by The BV - August ‘22

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The official G&S Show Magazine, by The BV - August ‘22 EQUESTRIAN

Where the horse work happens Margaret Millward agreed to help with the show’s equestrian classes – temporarily – in the 1990s. She’s still there and does most of the organising, reports Rachael Rowe ‘They said: “Can you just help out for a year or two?” That was back in the 1990s, and I’m still here!”

British Eventing coach Margaret Millward is vice-chairman of the horse committee and a familiar face in the equestrian ring at Gillingham and Shaftesbury Show. But behind the scenes she organises the schedule, decides the classes for the horse section and helps the stewards.

Margaret agrees that majority of the work goes on behind the scenes, unseen by the public, ensuring the equestrian events run smoothly each year: ‘We work on the principle that we are an “agricultural show with horses” and not a horse show.’

What’s in, what’s out I’m curious about how much planning is needed for an event like the Gillingham and Shaftesbury Show. Margaret explains: ‘When we first started out I was handing out rosettes from a brown paper bag. There were no proper jumps. It was total chaos! We have worked Margaret in 1991 when she first got involved in G&S show with daughter Phillippa competing in the leading rein class

Margaret Millward with event horse Garfield Big Idea – she has worked with him since he was four

hard to improve things. Our involved, to build the team.” planning for the following year So what is it that makes starts as soon as the show is over Gillingham and Shaftesbury Show – we look special? Margaret is at what was ‘They said “can you clear in her answer: supported “The people – from just help out for a and any every section. The year or two?”. That issues camaraderie of the that we was back in 90s, and whole team really experienced. makes it. If I didn’t I’m still here!”

For example, do this, I would this year, really miss it.” we have taken out some of the classes that had low support.

Who let the bull out?

However, people liked the large Margaret says one of her funniest ring last year, so we have kept show memories was when a bull that in. got loose and ran around the “We have built up a really good ground. ‘It ran amok around the band of stewards. Some have stands and rings. been with us for years. We all Fortunately, no one was hurt,’ work well together. We’re always says Margaret, ‘And today, health trying to get younger people and safety would certainly have 31

The official G&S Show Magazine, by The BV - August ‘22 EQUESTRIAN an issue with it. My children were with me and they thought it was just hilarious!’

Another year, Margaret got Radio DJ and local resident Johnny Walker and his wife Tiggy to be guest judges. ‘We had a fancy dress class which we all enjoyed, it was a bit of fun. Johnny and Tiggy were great and judged the class for us (to be honest Tiggy did most of it!).’

Skill classes I wondered if shows like the Gillingham and Shaftesbury inspire riders of the future?

Margaret is not sure they do.

‘The horse shows are very different now. We encourage local people to come, but it is different from what it was. We have a lot more skills-based classes. It can be difficult to get competitors to come, as we are more about activities than pure showjumping. We do get native breeds and hunters, but not that many show horses.

Stewards take a break after clearing the ring. L to R: Jane Purcell, Simon Purcell, Anthea Dudgeon, Ian Dudgeon and Peter Gray

Like I said, we are primarily an agricultural show.’

It is people like Margaret who make the Gillingham and Shaftesbury Show happen, working in the wings to organise classes, find judges and ensure everything is in place for the big

day – support is vital for events to continue.

As you watch the equestrian classes at Gillingham and Shaftesbury Show, spare a thought for the work behind the scenes that makes the day a positive experience for everyone.

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The official G&S Show Magazine, by The BV - August ‘22 STEAM

Full steam ahead!

A growing number of women are entering the traditionally male world of steam. Rachael Rowe asked local steam enthusiast Coral Goddard why Coral Goddard is one of a growing number of women working on steam engines.

She appears regularly at local shows and steam-ups with her husband (look out for them at the Gillingham and Shaftesbury Show). Most of us are familiar with the classic steam engines at shows but I’m curious as to how

34

the then Coral Fookes first got involved.

‘Through my now-husband. One of our first dates was to a steam fair! He has a strong interest in steam engines, and that’s how I got into it. It was an interest-atfirst-sight.’

Coral is fortunate to have friends with a steam engine who allow

both the Goddards to take it out to shows. But what is it about steam that appeals?

‘The first time I did it, it was the engine. I knew immediately that I wanted to do it again. It’s part of our history and heritage.

‘It’s really interesting to see all the machinery in front of you.

It is so different from driving a car, for example. There’s such love that goes into just getting it to move. You’re putting fire into the engine and boiling water for the steam. It’s the smell and the physical presence of the machine. You’re actually putting life into it.

It’s really therapeutic.’

Coral’s day job is working at an equine veterinary practice in Salisbury. ‘Horses are my first love. The team at work think I’m a crazy lady!’

She steers the engine while her husband drives it. ‘You have to know your journey, so you have enough steam to get up a hill, for example. The classic one is coming out of the G&S Show and

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The official G&S Show Magazine, by The BV - August ‘22 STEAM

making sure you have enough steam to get up the hill into Shaftesbury.

‘Usually we do a recce of any unknown journey or route. You really have to know your hills.’

Breaking the rules There’s a certain stereotype associated with steam engine enthusiasts. So how has Coral found it?

‘There is still a bit of that around, especially the older generation who are a bit old school. They’ll say “well done, well done”.

However, I know lots of women in steam who do a brilliant job.

For example, Jenny Duncan Coles has been with the Great Dorset Steam Fair all her life. Laura

36

Kimber is another example. Many more are coming through, so we must keep people interested.

Women’s football is a great example of how stereotypes have been transformed.’

So how can women and newcomers get involved with steam engines?

‘Ask questions. Engine owners love nothing more than explaining how their engines work! Then, during winter, ask if you can help with lots of engine maintenance. The Steam Apprenticeship Club is another way younger people can get involved. Sometimes it is difficult as most engines are privately owned, so it is important to show an interest. And there’s such a

great community in the steam world.’

How long did it take Coral to learn the basics of engines?

‘I’m very much still learning and don’t have a mechanical mind!

My husband is the mechanic. But I’m always learning about the steam engines.’

Meet Coral in the steam area at the Gillingham and Shaftesbury Show. She will also be at the Berwick St John Fair, a local event raising money for the Salisbury District Stars Appeal, on 17th and 18th September.

Further information on traction engines can be found on the National Traction Engine Trust website at www.ntet.co.uk.

The official G&S Show Magazine, by The BV - August ‘22

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The official G&S Show Magazine, by The BV - August ‘22

by Heather Brown

Decadent Zesty Lemon Cake Have you ever considered entering a cake into one of the Homecraft classes? If so, do be sure to check the rules first – there are usually strict guidelines on size and presentation and sometimes there’s a specific recipe you must follow. For example, to enter a bake into the Lemon Drizzle Class, you must use this recipe:

• 6oz self raising flour, sieved • 2 eggs

• 1 tablespoon icing sugar • 4 tbs milk

• 6oz caster sugar • grated zest and juice of one lemon

• 6oz butter, softened Method: Cream butter and sugar together until light and fluffy. Gradually beat in eggs and milk. Fold flour and lemon zest into mixture. Spoon mixture into greased and lined 2lb rectangular/loaf tin. Bake at 350º/180º (300º/160º for fan oven) Gas mark 4 for 50-60 minutes until golden brown and firm to touch. Mix lemon juice and icing sugar together to make a thin paste. Prick the top of the cake while still warm in the tin and pour lemon juice and icing sugar mix over and allow to cool in the tin.

I’m not competing this year, however, so I thought I’d share my own lemon cake recipe. It’s not a prizewinner (yet!), but it is simple to bake, an absolute summer crowd-pleaser (it serves 15 or more) and completely delicious. Enjoy the show! Heather x

Ingredients For the Cake • 12oz / 340g butter (or baking margarine) • 12oz / 340g caster sugar • 6 eggs • 12oz / 340g self-raising flour • 3 lemons

For the buttercream icing • 4oz / 115g butter • 8oz / 225g icing sugar • Juice of the 3 lemons • Milk, if required • Plus a jar of lemon curd and a little extra icing sugar to decorate

Directions • • • • • • • • •

38

Smear some butter around the base and sides of three 8” cake tins and place a circle of greaseproof in the base of each tin. Preheat the oven to 180ºC/Gas Mark 6.

In a bowl, add the butter, sugar and the zest of the 3 lemons (keep the juice for later). Using a stand mixer, an electric whisk or a wooden spoon, beat together really well until the mixture becomes light and fluffy and turns pale.

Add in the eggs one at a time, beating the mixture well between each one. If the mixture separates slightly, you can add one spoonful of the flour into the mixture and beat well.

Slowly stir in the flour, taking care not to beat hard and knock out all of the air that has just been worked into the mix. Spoon the mixture into the three tins evenly and level the tops so they are mostly flat.

Bake in the oven for 20-25 minutes. Check the bakes after 20 minutes – you may need to swap them around in the oven so they cook evenly. The cakes will be done when they have come away slightly from the edges of the pan and the top of the cake is springy to the touch.

Leave the cakes to cool. When cool, use the lemon juice from two of the lemons to drizzle over the sponges to really boost that lemony flavour and keep the cakes lovely and moist.

To ice the cakes, make a simple buttercream icing by beating together the butter and icing sugar before adding the juice of the remaining lemon. If the mixture becomes too stiff, soften with a little extra juice (or milk). If the mixture is too soft, you can just add some more icing sugar.

To ice the cake, layer the sponges on top of one another, spreading some lemon curd and some of the icing between each layer.

For a really decadent finish, drizzle the top with some more lemon curd and some extra icing sugar mixed with some lemon juice.

The official G&S Show Magazine, by The BV - August ‘22 NEWS Heather Brown is on the committee of the Guild of Food Writers; she is a home economist with a passion for Dorset’s brilliant foodie scene.

She runs Dorset Foodie Feed, championing Dorset’s food and drink businesses, as well as working with her food industry clients.

Decadent zesty lemon cake Image: Heather Brown 39

22 & 23 APRIL 2023 TURNPIKE SHOWGROUND, SP7 9PL

Returning for the second ever Spring Countryside Show...

B��n� S���n� t� Li�� EARLY BIRD TICKETS ON SALE 1ST OCTOBER