2017 winner Are ewe okay

Scottish Association of Young Farmers’ Clubs

WINNER FOR FARMING HERO
OF THE YEAR

Sponsored by: Volac

Scottish Association of Young Farmers’ Clubs

‘Are Ewe Okay?’ campaign

The winner of this year’s Farmers Guardian Farming Hero award was the Scottish Association of Young Farmers’ Clubs ‘Are Ewe Okay?’ campaign. Following research that nine out of 10 young people will suffer from mental health issues, the rural organisation launched a campaign to encourage conversations between their 3,500 members and break the stigma so often surrounding mental wellbeing. What was originally a 12-month campaign is now a long-term project with a dedicated social media day promoting health triggers, recognising the signs and how to seek help if someone is suffering. A go-to area on the website featuring a host of information has proved popular and members have also been busy fundraising for their partner, The Scottish Association for Mental Health, and to keep the campaign going.

Campaign Manager Joanna Foubister said: “It is a phenomenal honour to win the Farmers Guardian Farming Hero award and to be recognised for the ‘Are Ewe Okay?’ campaign.

“We know one in four people in Scotland will suffer from poor mental health so we predominately launched the campaign for our members.

“But, through this fantastic opportunity and exposure from this award, it will enable us to reach a greater audience and ultimately spreading awareness of the cause is one of our key objectives. It is truly appreciated.”

On winning the award, The Scottish Association of Young Farmers’ Clubs said: We are extremely proud to receive this award after all the hard work everyone in the team has put in. Mental health can be such a prevalent issue within the farming industry, especially among the younger generations. Whether it is the weather, finances, or just dealing with the turbulence which comes with being a young person, the pressures placed on individuals within the sector can be immense. We are proud to offer support to those 14 - 30 year old's who require it.


2017 winner Caroline Drummond MBE

Caroline Drummond, MBE

Caroline Drummond, MBE

Kicking off the evening was the presentation for the Outstanding Contribution to British Agriculture award, given to Caroline Drummond MBE. The leader of Linking Environment and Farming (LEAF) received rapturous applause from the audience for her achievements and influence on British agriculture, which has spanned 36 years. As Chief Executive, Caroline has made farming in the UK more environmentally responsible for the future by combining modern farming with conservation and engaging with the public out on the farm. She has held numerous positions on farming-related councils and plays a central role in changing the face of Britain’s farming policy. She was awarded an MBE for her services to agriculture in 2009.

Speaking to the British Farming Awards shortly after receiving her award:

Caroline, who is married to a dairy farmer and lives in Cornwall, said: “I am extremely humbled, proud and excited to be receiving this award for Outstanding Contribution to Agriculture.

“But it is really LEAF and all our farmers, staff, board and supporters that this award is for, so it is to them I salute and give recognition to for all their great work and achievements.

“I am indeed flattered as this is such a prestigious award, I am very lucky my role at LEAF allows me to have made so many friends across the industry and I take great pride in the values we stand for.

“This award is so very special and is an inspiration to me to work harder and continue our great work.  I will treasure this with great pride.”


Paul Redmore

2017 SILVER AWARD FOR DAIRY INNOVATOR
OF THE YEAR

Paul Redmore

Neston Home Farm, Wiltshire

Paul Redmore has gone from supplying one local processor to increasing cow numbers and tripling his processing milk in three years. The business is the sole, external supplier of organic Jersey milk to Ivyhouse Farm Dairy, which has customers including Harrods, Fortnum and Mason and Selfridges. Paul also supplies The Old Cheese Room based on farm, and Luscious Ice Cream, an ice cream production unit to add to their milk outlets. The dairy herd has increased from 140 cows to 320 in two years, with additional straw-bedded yards and parlour built in 2015. Average yields per cow are 4,872 litres at 5.26 per cent butterfat and 3.83 per cent protein. Innovation highlights include a new parlour and herd management software to provide comprehensive data on milk conductivity, yields and milking time. Paul uses the information to inform decision making at individual cow and herd level, offering traceable audits and reducing time spent collecting and analysing data.

Data collection
The use of intra-reticulum electronic bolus in all cows means temperature and activity can be monitored, leading to increased conception rates. It also provides data alerts for proactive health care and calving supervision. Paul has also installed LED lighting in cow housing to provide 180 lux for 16 hours each day and has reduced costs by 50 per cent and improved milk yields by two per cent. Cows are paddock grazed for six months on PRG/clover leys and plate metering is done in the grazing season to optimise grass utilisation. Selective dry cow therapy has reduced antibiotic use offering a saving of £1,000 each month and reducing antibiotic resistance. Looking forward Paul is keen to promote the niche status of organic and Jersey milk by increasing the range of end products and farm enterprises. Genetic improvements in production and health traits of cows will be fast paced through the availability and reducing costs of genomics, which he hopes will lead to greater feed efficiency and healthier cows.


Charlotte Shipley

2017 SILVER AWARD FOR BEEF INNOVATOR
OF THE YEAR

Charlotte Shipley

Field and Forage, Centre Farm, East Yorkshire

After moving back to the family farm in East Yorkshire 10 years ago Charlotte and Chris Shipley implemented a number of changes, working alongside Chris’s parent’s Margaret and Patrick, which would ensure a sustainable long-term future for the enterprise.

One area of focus was the setting up of a beef business selling direct to the public. They now rear pedigree Belted Galloways and British Blue, Simmental and Limousin crosses. The aim is to ensure a consistently good price for their beef and to satisfy local demand for quality traceable meat.

The couple have added to their product range inspired by Charlotte’s South African family links.

Firstly, they invested in equipment from South Africa to produce beef biltong using topside, silverside, thick flank and fillet and a home-produced dry spice mix. The meat is dried for 24 hours in an ultraviolet cabinet.

They then developed a recipe for Boerewors, a South African farmer’s sausage made from minced beef, British red wine and various spices.

Beef products

Initially, the beef was sold at farmers’ markets and through a website, but after the closure of Driffield farmer’s market Charlotte joined forces with grower, Emma Hobbs to establish Field and Forage, a catering company focused on locally sourced, home-grown food.

They invested in a food truck and with customer trends shifting away from silver service to a quirkier type of catering now provide food at festivals, parties, promotional events and weddings often working alongside other local businesses. Home-produced beef is always at the heart of each menu.

Fuelled by word of mouth and social media the business expanding rapidly and with numerous weddings already booked for next year work on a new catering kitchen and more cattle housing are underway on the farm.


Lesley Prior

2017 SILVER AWARD FOR SHEEP INNOVATOR
OF THE YEAR

Lesley Prior

Bowmont Merino, Westcott Farm, Devon

When Lesley Prior and her husband moved to Devon they had to decide what to do with the land accompanying their farmhouse. They identified a market for quality British grown Merino wool and despite being told by the industry that ‘you cannot grow Merino in the UK’ they were determined to prove it possible.

Now 13 years later they have a 250 Superfine Merino sheep producing 16-18-micron wool which is sold direct to a fashion retailer. Lesley who is not from a farming background admits it has taken time and money to acquire the necessary skills and knowledge but now has a queue of designers wanting to use her wool.

The flock was established by importing genetics from some of the best Merino flocks in Australia and now comprises of a stud flock with the top genetics to produce the best breeding stock and a commercial flock for wool production.

To enable her to sell the wool Lesley had to set up the whole supply chain for the retailer and uses the best early stage wool processors in Yorkshire. She also works closely with the retailer through events and appearances to promote the product.

Satellite flocks

Now Lesley has proved the concept is possible the challenge is to expand without compromising quality. She is focusing on increasing both the quality and quantity of wool produced by each sheep by improving genetics but also on growing numbers.

One solution to this is working with other farmers to establish satellite flocks of wethers which are very productive but low input/maintenance and then buy the wool back from them.

Lesley has been involved in development work for the Responsible Wool Standard (Textile Exchange) and is working with Bristol University Vet School on a sheep welfare project. She is also the only European wool grower member of the Australian Association of Superfine Wool Growers.


Carl Martins

2017 SILVER AWARD FOR CONTRACTOR INNOVATOR
OF THE YEAR

Carl Martins

Morions Contract Herdcare, Leicestershire

With past experience managing a number of dairy herds, Carl Martins and his wife Natalie decided to launch a relief milking service with a difference.

Providing farmers with much needed rest during holidays, sickness or to provide relief work, Mornios Hercare is actively trying to improve the work-life balance in what can often be a quiet and secluded job.

Unlike other relief milking services, Mornios refers to itself as a herdcare provider, who will look after all duties on the farm, and hopes to maintain if not improve herd health.

Together the couple cover work from the tip of Cornwall to the heights of Scotland, and have visited more than 100 farms in the past five years, with units ranging from one-man-band farmers running abreast parlours, to working on larger herds with herringbone and rotary units.

While Carl admits there is a lot to give relief milkers a bad name, he tries specifically to think and act as the farmer would do themselves.

Empathetic

Along with managing the day to day duties of the farm, milking and carrying out any required livestock work, he hopes to add additional services to his business such as a hoof trimming crush for use during his time on the farm.

With the pair constantly looking at training and new qualifications, administration and booking keeping work is also possible while on the farm.

As the business prides itself on service, growing the business with additional staff is difficult, believing they do not always have the same commitment and passion without their name above the door.

However, for repeat business Carl says he has a number of trustworthy relief milkers he can call upon.


The Fairburn family

WINNER FOR FAMILY FARMING BUSINESS
OF THE YEAR

The Fairburn Family

L J Fairburn & Son, Ivy House Farm, Lincolnshire

Established 65 years ago, the Fairburn family business is growing and ongoing. As one of the largest shell egg producers, packers and suppliers in the UK, more than 16 million eggs are sold each week. Owned by Stuart and Judy Fairburn, the business is run by their son and managing director, Daniel Fairburn. Daniel is supported by his wife, Sarah Louise (brand and sales director) and sisters, Caroline Fairburn-Wright (business director) and Sarah Hall (operations director). Fairburn's house 2.5 million laying hens and have a growing network of farming producers right across the UK. The business produces and packs British lion approved organic, free-range, barn, colony, and speciality eggs.  Feed milling, pullet rearing, egg production, packing and distribution all takes place on-site at Fairburn's. The finished eggs are packed and delivered direct into retail depots by the business’ growing fleet of branded lorries.

Expansion

As well as managing and directing the business, the family have a strong grasp of the day to day activity and are firmly involved in every element of the business - from collecting eggs to meeting key retail buyers.  Under the leadership of the third generation, they have gone from supplying one wholesaler to multiple retailers direct. The objective is to produce more food with fewer inputs and less waste, while at the same time improving on farm biodiversity. The combination of new technology and the application of genetic methods give the potential to refine existing stock, providing incremental improvement to the business. Recently this has resulted in the breeding of a unique British hen to meet the demand for speciality eggs, launching a new brand, British Blue Eggs.

On winning the award, The Fairburn Family said: We are so proud to receive this award, not just for ourselves, but for the whole team who work behind the scenes. The awards are a fantastic opportunity for us to shout about what's great about our industry and we are extremely delighted to be part of them.

The judges said about The Fairburn Family: Although a large scale egg producer, the family are at the centre of this multi-dimensional business. Leading the sector with a host of farm innovations, the Fairburns are hugely creative and passionate, and testament to the determination of family farms across the UK.


Matthew Jackson

Matthew Jackson

Penllech Bach, Gwynedd

Having visited the Lleyn Penninsula on family holidays as a child, Matthew Jackson was drawn to the outdoors and working with animals.

At 15 years old, Matthew left school, and his home of Manchester, to work on farms in the North Wales area.

He worked on a beef and sheep farm, just two miles from the farm he runs and lives on today, with partner Marni and their two young children.

In 2009 aged 21, Matthew bought 20 heifer calves with his wages, and later bought and leased out in-calf heifers to retain equity while still having an income, allowing more stock to be purchased. He built his own numbers up to 220-head by August 2013, funded again by his wages and a bank loan of £30,000.

Travelling to New Zealand to press wool for a shearing contractor, he returned to work on three different farms, living out of a ‘shack’ and travelling between jobs on a 50cc scooter.

One of these jobs was relief milking 1,000 cows on a dairy farm owned by David Wynne-Finch, who later offered Matthew a full-time job as a junior herdsman, on the condition he travelled back to New Zealand to spend six months milking and learning about the grass-based system.

Share-farming

In 2014 the pair entered into a 50:50 share farming agreement with David owning the site and Matthew owning the stock. They have grown from 300 milkers to 400 this year on a twice a day system on the 92-hectare (227 acre) unit.

Matthew’s key focus areas are in soil and grass management and rotational grazing. He does not want to supplement his cows’ diets or silage additives and instead wants to improve the grass when it is growing, and act in the field.

Milking twice a day, the herd are giving 5,500kg per year as third-calvers. Their production peaks at 26 litres per day and they will give 430kg milk solids per lactation, while being paid on the milk’s cheese making qualities.

The judges said about  Matthew: At 15 years old, Matthew left school, and his home of Manchester, to work on farms in the North Wales area. He has gone to secure a share farming enterprise, travelling the world to learn best practise and implementing them within his own business. A hugely talented, committed and inspirational example of why you can enter farming as a new entrant and excel.


Adam and Lisa-Jane Fraser

2017 WINNER FOR DIVERSIFICATION INNOVATOR
OF THE YEAR - LARGE

Adam and Lisa-Jane Fraser

Coldharbour Farm, Frasers, Kent

When faced with a crippling and fluctuating agricultural commodity market and the need to buy out other family members, Lisa and Adam decided they needed to diversify to secure the long-term viability of their farm for their children.

The diversification was inspired by Lisa’s passion for cooking, creating a state of the art commercial kitchen and dining facility after demolishing a redundant milking parlour. The diversification also included accommodation in redundant farm buildings.

Guests are invited to relax away from their busy lives, dine in style and enjoy the stunning location.

It has also allowed them to pursue their keen interest in environmental issues, reducing food miles by using local produce where possible and local staff.

The whole farm is now operating across an extensive grass-based system managed through grazing beef cattle, winter sheep and foraging. The move has boosted wildlife on the farm including buzzards, owls and wild orchids.

With the business off the beaten track, the online booking facility has been of paramount importance alongside use of social media and more traditional advertising methods.

Recommendations

Lisa has even turned what many might see as a negative into a positive, with mobile phone reception limited in the area, many guests have commented it enables them to find time to talk rather than gaze at a screen.

However, their most important tool has been word of mouth recommendations, with many valued repeat customers.

The project has not just had a positive effect on their farm, it has also provided employment to people in the local areas and supported other local producers such as a nearby fishmonger.

Over the next few years, Frasers is planning more development increasing their capacity for guests and opening up a glamping site. They are also striving for a Michelin Star accreditation for their fine dining.

On winning the award, Adam and Lisa said: This is a wonderful award to receive. It recognises 25 years of really, really hard work. We were a traditional working dairy farm but struggling to keep our heads above water. We took the bull by the horns and launched our diversification. The bank said it would never work and I am so proud to have proved them wrong.

The judges said about Adam and Lisa: The judges were impressed by their ingenuity and how the business had managed to thrive as a tourist destination despite being off the beaten track. It was also great to hear the effect on the local community, providing employment and supporting other local businesses.


Sam Moorhouse

2017 WINNER FOR DIVERSIFICATION INNOVATOR
OF THE YEAR - SMALL TO MEDIUM

Sam Moorhouse

Hesper Farm Skyr, Hesper Farm, North Yorkshire

Headed up by Sam Moorhouse, Hesper Farm is a third generation family-run dairy unit situated in the Yorkshire Dales, who began producing the Icelandic ‘superfood’ Skry in 2015.

After concerns about falling dairy prices, the family decided to diversify while continuing to make use of their 180-strong pedigree Holstein Friesian herd.

When he came across an article on the Icelandic dairy industry, Sam became acquainted with the high protein, low fat and sugar yoghurt Skyr, and noticed a gap in the current health conscious U.K food market where he believed it would fit.

The initial product and market research took Sam to Iceland to work with a traditional Skry maker, learning age-old techniques of traditional production.

Investment

With no previous processing experience, he also set out to learn the ropes of dairy production and business management.
The initial investments in machinery and technology now gives the farm full capability to supply major regional contracts with a product they are proud of.

At present, Hesper Farm Skyr is stocked in around 30 Booths and nine Morrisons stores, with the aim of covering the whole Yorkshire area by the end of the year.

Sam works closely with stockists, restaurants and cafes, also using social media channels to reach new consumers and promote the Hesper Farm ethos of quality and innovation.

By solidifying his brand in the marketplace, Sam has the aim of achieving national provenance be it though a major retailer or via online sales and subscriptions.

On winning the award, Sam said: Winning this award is so welcome not just for me but for the brand that's now created. You always have to go that extra mile in farming, especially now when everything seems to be changing. It feels great to be recognised.

The judges said about Sam: Sam has developed a new product exclusive to the dairy market and has contributed to securing the family’s future as farmers. He extensively researched the product, learnt how to make it and has a clear business plan, sharing his knowledge as he grows. A brilliant and innovative initiative.