Rural Jersey Autumn 2016

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FARMING, FOOD & FISHERIES • EQUESTRIAN & SPORT • HERITAGE & ARTS • GARDENS & NATURE RURAL - Jersey Country Life

Autumn 2016 www.ruraljersey.co.uk

150 YEARS OF THE JERSEY HERD BOOK A celebration of the Jersey cow in its Island home Issue 14 - Jersey’s rural, cultural and community magazine

‘WELLNESS’ FOR DOGS Hydrotherapy for your best friend

A PILGRIMAGE ON HORSEBACK www.ruraljersey.co.uk

Over the sands to Mont Saint-Michel by horse

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t: 01534 869300 e: enquiries@jerseyauctioneers.com w: www.jerseyauctioneers.com

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Welcome THE year is slowly turning and already it is beginning to look like autumn.

As always, we provide some major themes for each issue and this issue has rather an animal theme: cows, horses and dogs.

The bovine element is inspired by the very successful 150th anniversary of the Jersey Herd Book celebrated by the Royal Jersey Agricultural and Horticultural Society in June. It was Sir Philip Bailhache, who, as Bailiff during ‘the Year of the Jersey’ in 2001, remarked that although the arms of the Island might be three leopards, the animal most associated with the Island – worldwide - is the Jersey cow.

That close link between the Island and its eponymous cow might have seemed to diminish in the recent past, with so many dairy farmers giving up or unable or unwilling to afford the investment necessary to expand their operations and to continue in business on a larger scale. However, dairy farming seems to be not so much a diminution as an evolution – the world is no abiding city, after all, and the same can be said for a dairy farm.

The number of horses seems to be ever increasing in the Island, and on a Sunday morning the entire equine population seems to be out and about at the same time, especially if one is trying to drive a car down a country lane. More bridle paths would please riders and car drivers alike and if some of these paths can be inter-connected, so much the better for everybody. It is a subject about which we will doubtless hear more and to which we will doubtless also return in the future.

And so to dogs - how they should be fed is a lively issue these days. Raw food?

Cooked food? Not wanting to be involved in a snarling controversy, the magazine stands aside on this contentious issue, but the two contrasting views are presented here.

We hope you enjoy our selection of articles on the Island’s country life as the days shorten throughout the present season of falling leaves and of weather that now has some excuse to be changeable.

Alasdair

DISTRIBUTION We will provide free delivery to any address which would like to receive a minimum of five copies.

The magazine remains free of charge to those who simply want one copy posted to their home address, but we ask for a £10 subscription to cover the cost of postage and packing the four quarterly issues.

HAVE YOU THOUGHT ABOUT SENDING A SUBSCRIPTION TO RURAL AS A PRESENT TO FRIENDS AND FAMILY OVERSEAS? Telephone us on 865334.

Cheques can be sent to RURAL magazine, La Cohue, La Grande Route de St Jean, St John, Jersey JE34FN

PUBLISHER Crosby Media and Publishing Ltd La Cohue, St John, JE3 4FN

DESIGN & PRODUCTION Sarah le Marquand sarah@thecore.je

EDITOR Alasdair Crosby editorial@ruraljersey.co.uk 01534 865334 or 07797 773880

PHOTOGRAPHY Gary Grimshaw info@photoreportage.co.uk 07797 739426

RURAL magazine can be collected, free of charge, from any number of places around the Island. If you are unable to find a copy, please contact us and we will ensure that you receive a copy directly.

www.ruraljersey.co.uk

150 YEARS OF THE JERSEY HERD BOOK A celebration of the Jersey cow in its Island home

SALES Siobhan East siobhaneast@hotmail.com 07797 726811

‘WELLNESS’ FOR DOGS Hydrotherapy for your best friend

VISIT US AT www.ruraljersey.co.uk A PILGRIMAGE ON HORSEBACK

Front cover image: Richard Smith, one of the last of Jersey's small herd dairy farmers. See page 24. Photography by Gary Grimshaw.

Over the sands to Mont Saint-Michel by horse

CONTENTS AUTUMN:Layout 1 12/09/2016 06:25 Page 1

18 14 30

Contents 7

‘THE ISSUE’

8 & 10

THE JERSEY SALAMAGUNDI An assortment of ingredients of life in Jersey

22

A JUNIOR EXHIBITOR’S STORY Never too young to exhibit cows

23

SHOWING THE EAST THE WAY TO THE DAIRY Jersey dairy produce where you might not expect to find it

24

SMALL IS PRACTICAL There is still a place for small dairy farms, proves Richard Smith

SPECIAL THEME: THE JERSEY COW: AN ANNIVERSARY YEAR 12 - 13

150 YEARS OF THE JERSEY HERD BOOK World Jersey Cattle Bureau president Derrick Frigot MBE introduces the major theme of this issue of RURAL

14 & 16 HAPPY 150TH BIRTHDAY CELEBRATIONS June 2016

4-

18 - 19

WHITHER NOW, BROWN COW? Where will the progress in bovine genetics lead next? By chief executive of Jersey Island Genetics, David Hambrook

20

DAIRYING JUST GOT TECHNICAL Bye bye milkmaids, hello robots, by ‘Flatcap’, a working Jersey farmer

21

MAKING GREEN THINGS HAPPEN

By RJAHS Horticultural department secretary, Louise Agnès

RURAL Autumn 2016

SPECIAL THEME: HORSES AND RIDING 26 - 27

LEARNING TO RIDE AS AN ADULT Mongolia is the place to try it.

By Jenny Ellenger and David Langlois

29

SPONSORSHIP FOR JERSEY BROTHERS & JERSEY’S DRESSAGE STAR, AMY SCHIESSL

By Ruth Le Cocq

30 - 31

A PILGRIMAGE ON HORSEBACK Over the sands to Mont Saint-Michel,

by Alasdair Crosby

32

REOPENING THE COUNTRYSIDE FOR HORSE RIDERS Ruth Le Cocq reports on a call for better access to the countryside for horse riders

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36

56

66

SPECIAL THEME: DOGS

60 - 61

ART, INSPIRED BY NATURE By our artist in residence, Anna Le Moine Gray

34 - 35

‘WELLNESS’ FOR DOGS Hydrotherapy for your best friend,

by Kieranne Grimshaw

62 - 63

TO BUY OR NOT TO BUY? Listed buildings in Jersey and development rights,

by Samantha Hoare

36 - 37

IT’S A DOG’S LIFE Photography to celebrate our relationship with dogs

64

HELPING THE CHARITY SECTOR TO HELP ITSELF The ethos behind the Bosdet Foundation

65

SO NEAR BUT YET SO FAR John Young asks: Why has travel between the Islands become so difficult?

66 - 68

SHOTGUN (and) WEDDINGS For shooting parties or wedding parties, the Chateau du Val in Brittany is worth discovering.

By Alasdair Crosby

43

IT DOESN’T HAVE TO BE LIKE THIS The therapy of anxiety and mind-set coach Steve Blampied, by Ruth Le Cocq

44

NATURE HAS ALL THE ANSWERS A series on natural health, by Diana Mossop

45

A SENSE OF SAFETY AND SECURITY

By Wendy Buckley of St John Ambulance

70 - 71

IN THE KITCHEN Autumn recipes with Zoë Garner

46

EYES TO THE SKIES... ...in the ‘Autumn Dash’, by Mike Stentiford

72 - 73

48 - 49

MEET THE FAMILY The close-knit team at Ransoms, by Terry Neale

GENUINELY JERSEY The many applications of Jersey produce

by Suzanne Le Lay

74

50 - 51

FEARLESS FRUIT GROWING How to grow apples and pears in the garden,

by Rebecca Ransom

SO, WHERE DO WE GO FROM HERE? Mike Stentiford has the last word

52

FRUIT TREES

By Dean Powles and Dale Crook

CONTRIBUTORS

54

EXTENDING THE SEASON INTO AUTUMN What to plant for Autumn colours, by garden designer Hans van Oordt

56 - 57

JERSEY APPLES IN THE KITCHEN Which traditional Jersey apple varieties to use for cookery? By Vincent Obbard

58

IN THE HALL OF THE MUSHROOM KING Hamish Marett-Crosby at the Manoir de Lys

59

FESTIVAL OF WORDS Jersey’s second literary festival is fast approaching

LOUISE AGNÈS WENDY BUCKLEY DALE CROOK JENNY ELLENGER DERRICK FRIGOT ZOË GARNER KIERANNE GRIMSHAW DAVID HAMBROOK SAMANTHA HOARE DAVID LANGLOIS RUTH LE COCQ

SUZANNE LE LAY ANNA LE MOINE GRAY HAMISH MARETT-CROSBY DIANA MOSSOP TERRY NEALE VINCENT OBBARD DEAN POWLES REBECCA RANSOM MIKE STENTIFORD HANS VAN OORDT JOHN YOUNG

RURAL Autumn 2016 - 5

On th eM en u

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The Issue IT is possible that readers may already have heard something about ‘Brexit’ this summer.

As issues go, it would certainly be difficult to find a more divisive or prominent one.

How might Brexit affect Jersey? In particular, as far as the remit of this magazine is concerned, how might Brexit affect its two core interests: local agriculture and the local rural environment?

Both Guernsey and Jersey governments hope to negotiate with the EU to maintain their current trading status both with the UK and EU. Tourism and finance have declared they are capable of dealing with any repercussions – tourism might benefit from a weaker pound.

The status of Polish and Portuguese workers, in agriculture and in the wider economy, is unlikely to change.

In the agricultural sector, there are only two products really that might possibly be impacted: Jersey Royal potatoes and dairy produce. The potato crop is exported entirely to the UK - mainly to the big supermarket chains.

So - no Brexit effect there.

Dairy produce - this is exported to the UK and also increasingly to the Far East, rather than to the EU. After all, it costs no more to send a container to Hong Kong than it does to send one to the north of England.

Several years ago, there was a major flurry of concern when a complaint was made to the EU that liquid milk sales in Jersey were restricted to the produce of the local breed in the Island by controls on the importation of liquid milk.

This made the retail cost of milk in Jersey more expensive than imported cheap milk from elsewhere might be. The EU considered submissions made by the States of Jersey and the UK Government that were based on the necessity of maintaining controls to protect the Jersey herd in the Island for heritage and environmental reasons. It concluded that no action needed to be taken.

Brexit would mean that in the future we would not have to worry about what Brussels might choose to think about our own internal affairs – and in that respect, at least, Brexit would be something of a relief.

Brexit would also mean that local agricultural policy - which has been crafted by civil servants over the years to mirror EU policy,

would no longer need to do this, meaning that policy could become more 'Jersey-relevant’.

Only in the fisheries sector could Brexit have some challenging effects in Jersey. Many view Brexit as a golden opportunity to take more control over the management of fish stocks.

The much despised EU principle of equitable access to a common resource would be sunk for good.

The implications for the Granville Bay Treaty are unclear but may give Jersey the potential to take decisions without the need to seek the approval of Brittany and Normandy.

Turning from the business of agriculture to environmental matters, expert opinion appears to confirm that, on the whole, no immediate changes would be felt here in the Channel Islands; keeping to the status quo is the favoured option of local naturalists and environmentalists.

Jersey has its very own wildlife law and domestic legislation that, when or if deemed necessary, could be amended to match any relevant changes made in the UK. It is worth taking into account what membership of the EU has achieved in respect of the environment and wildlife.

The simple facts are that the EU has been the key originator of environmental legislation affecting member countries for over 40 years.

Because so many of these successful measures have been generally welcomed by society, they have become fairly commonplace and therefore largely taken for granted.

The great British seaside is a prime example – one thing we can all be proud of in Jersey is the cleanliness of our sea water, a statement that certainly didn’t apply to any of Britain’s coastal resorts in the 1980s.

Today, following the EU’s legal action and stringent directives on bathing water and urban waste water, 99% of the UK’s 600-plus designated beaches are now fit for recreational purpose.

Likewise, in 1981, the EU’s Birds Directive was implemented into the UK’s Wildlife and Countryside Act. This, at a stroke, put full protection in place for all birds across the EU, but with particular reference to endangered and migratory species and their habitats.

There is little doubt that, because of this Directive, bird species within the EU have benefited far greater than those in non-EU countries where such measures have not been implemented.

In tandem with the Birds Directive is the EU’s Habitats Directive which, when implemented by the UK in 1994, became the cornerstone of Europe’s nature conservation policy. This offers significant protection within Special Areas of Conservation (likened to Jersey’s own Sites of Special Interest) to over 1,000 rare and endangered species existing within 200 types of habitat.

Without EU intervention, many species and diverse environments would undoubtedly have been lost.

Closer to home are the beneficial effects of an EU policy known as the Environmental Impact Assessment (EIA). Amended as recently as 2011, this EU Directive is crucial in reducing the detrimental impact on wildlife should any inappropriate development be proposed in highly sensitive areas.

It has to be encouraging to know that EIA’s are taken as standard planning practice in any new developments here in Jersey.

Although it’s become fairly commonplace to pour scorn on many of the EU’s rules and regulations, it’s difficult not to accept the fact that many of their Directives have been paramount in protecting and improving the wellbeing of the natural environment.

Post-Brexit, it remains a crucial issue as to whether the UK might feel obliged to either abandon or water down some of its existing commitments - perhaps even many of them on environmental protection.

When taking into account the vast environmental subject matter affecting many of us today from farming, fish stocks, energy consumption, air quality and climate change - abandoning what so many European Union Directives continue to achieve on our behalf would seem extremely foolhardy and tremendously unjust.

RURAL Autumn 2016 - 7

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THE JERSEY SALMAGUNDI

CLASSIC HERD CELEBRATES NOVEMBER 2016 marks the tenth anniversary of the establishment of the Classic Herd brand.

Almost a decade has passed since husband and wife team Darren and Julia Quenault took their dairy destiny into their own hands, stepping away from the Jersey Milk Marketing board to go it alone. Whilst it’s not been a journey without its challenges, the pair have never looked back.

The initial threads of the Classic Herd story go back to 2002, the year of the Queen’s Golden Jubilee. As part of the nationwide celebrations, the Queen was presented with a young cow from the Classic Herd – Vintage Cracker.

Unfortunately at the time, England was in the grip of the horrendous foot and mouth disease, so there could not be an official presentation. Later when the couple did make it across they visited The Royal Farms Windsor Farm Shop, where they noticed brie made from the milk of Jersey Cows; they’d also noticed

Jersey milk products on sale elsewhere, thus the idea to diversify was born.

Today Classic Herd does not only produce milk, but a range of cheeses such as brie, camembert – peppered and plain, a golden blue, and a delicious semi hard cache. There is cream, crème fraiche, ice cream and four different, but equally delicious, flavours of yoghurts.

The Classic Butchers offer prepared beef and pork from the livestock and then there is the Classic Herd Farm Shop, which stocks an array of fresh local produce such as fruit, herbs and vegetables along with grocery staples including eggs and locally baked artisan bread. Visitors to the farm may also see some 'Poulet De Bresse' or French table birds, and also a selection of rare breed chickens.

So just what is it that makes the Classic Herd produce so different? Perhaps it’s because it’s made with a real family passion, 21-year-old son Chas now plays and integral role on the farm too,

and whilst Julia is busy juggling four days a week as a chartered accountant with the rest of the time on the farm, it’s clear to see that it is a labour of love.

The Classic Herd cattle are all healthy grass fed cows; Darren knows the bloodline and pedigree of every one and it’s this knowledge that provides customers with confidence in the quality.

Julia said: ‘An immense satisfaction comes from creating products from the start. Our ethos is to keep everything as natural as possible, focus on sustainability and to do it because you love doing it.’

‘A CABINET OF CURIOUS COMESTIBLES’ A new delicatessen has opened on Gorey Hill, specialising in home-made and local produce. It is simply – ‘The Works’.

AS you approach the shop exterior and glance down at the tiles, (designed and glazed by local Potter, David Brown), you can’t help but notice the beautifully inscribed quote by Lewis Carroll ‘A loaf of bread, the Walrus said, is what we chiefly need.’

It’s a subtle link to the once famous Oyster Industry at Gorey, now very much a location for all things food and drink.

As you walk inside (spot the sculpted Jules Verne-style croissant door handles) the decor is exquisite and your eyes are drawn to a stunning wooden cabinet which tastefully blends in with the chic glass counter upon which sit some tempting Salted caramel brownies. Underneath are some eye catching ornate tin tiles from Valencia which add a European feel, although the produce is predominantly local.

We are spoilt for choice and there’s no doubt our senses are challenged. There are artisan cheeses made with the finest pedigree Jersey butter and cream and the Truffle Brie is a must (feeling hungry?)

Behind us are some seasonal chutneys and 8-

RURAL Autumn 2016

jams (and if you’re looking for an original gift, then it has to be the bacon jam!).

Our eyes then take in the window display, which comes alive in the mornings. Here we can watch the loaves being made by professional chef Paul North. What a delight for our tourists, even the brioches are made with Jersey butter from local cows. Look out too for the Jersey Seaweed Bread, which should be eaten with Jersey Seaweed butter. Where else could we find such treasures?

Having started Feast on Gorey Pier back in 2008, owner Laurraine Falle gained much valuable catering experience; more importantly, though, she’s an entrepreneur and seems to love a challenge. After the success of Feast, Laurraine asked herself: ‘What more could we do for Gorey?’

She enthused: ‘It’s a fantastic place - so special and a very interesting community.’ Luckily for us, she began her venture with The Works earlier this year.

So, if you feel like a little indulgence, then The Works is definitely the place to go, bringing together fishermen, chefs, farmers and artisans so we have a supply of delicious authentic produce, all under one roof.

What are you waiting for?

Tel : (01534) 872007 Website: www.theworksjersey.com The Works, 2 Gorey Hill

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DONATION TO THE PLANTING OF 80 ELM TREES AROUND OUR ISLAND

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THE JERSEY SALMAGUNDI

TRADITION IN THE HEART OF THE COUNTRYSIDE Kieranne Grimshaw discovers Woodside Farm Shop, an integral part of the family-run Woodside Farm WOODSIDE FARM SHOP is under new management – well, sort of. It’s still in the same Gallichan family and still at the same place but it is now run by Sarah Greenwood, sister of farm owner Charles Gallichan.

And it is once again both a florist and a farm shop, with an increased range of local foods that celebrate the best of ‘Genuine Jersey’, among much else.

The rural Trinity location of Woodside Farm Shop can make it difficult to find, so anybody who may not have visited there for a while may not know about the changes that have taken place over the last year.

There is still a stunning array of flowers at Woodside Farm Shop that can be delivered locally or ordered for local delivery from the UK. Wedding enquiries are also very popular.

There is an enticing and colourful choice of fresh fruit and vegetables, locally sourced where possible, complemented by a

delicatessen and meat counter with a wide selection from local cheese to sausages, chutneys to home baked loaves. The wine selection is particularly popular and there are occasional wine tastings.

Until recently Sarah worked as a nurse, so she has had plenty of experience in meeting people (‘the best part of the job’). The worst part of the job? ‘Definitely the cold in winter.

We can’t heat the inside too much as flowers and vegetables prefer a cold environment, even if we don’t!’

This is the place to buy leeks, carrots, parsnips and red or white main crop potatoes, tender Stem Broccoli and Calabrese – mostly grown at Woodside Farm itself.

Woodside had become predominantly a floristry and Sarah wanted to turn it back to being more of a traditional Farm Shop, whilst maintaining the busy floristry business.

Looking ahead, she would like to see a tea room here as well.

Look out for Jersey Sea Salt, Chilli Kitchen preserves, from bread, strawberries, cheese and chutneys… a real network of all things Jersey.

The Shop is open throughout the lunch hour, and due to customer demand is also open on Sunday mornings from 9am – 1pm for fresh bread, croissants or everything you need for a weekend fry up.

Technology plays its part: Sarah maintains the website, for example, and she helps customers who need to go on-line to send fruit baskets and flowers to the UK. As she said: ‘You can embrace modern technology, but still continue with traditional concepts.’

Website: www.woodsideflowers.je E-mail: enquiries@woodsidefarmshop.com Tel: 863451 facebook@woodsideflowersjersey

JERSEY FARMING LINK WITH SOUTH AFRICA A major symposium in KwaZulu-Natal, South Africa, has been sponsored by the Howard Davis Farm Trust.

Report by Mike Stentiford IN May of this year, the Howard Davis Farm Trust sponsored a symposium organised by the University of KwaZulu-Natal College of Agriculture, Engineering and Science.

This major conference, the first ever of its kind, was held at the institution’s Ukulinga Research Farm in Pietermaritzburg, South Africa.

Mrs Aylwen Lydell, the great granddaughter of TB Davis, and chairman of the Howard Davis Farm Trust, described the sponsorship as an appropriate and poignant opportunity of both forwarding the aims of farming research and commemorating the 100th anniversary of the death of Howard Davis at the Battle of the Somme in July 1916.

TB Davis continues to be remembered for his remarkably generous legacies to the people of Jersey but, perhaps less well known is that he was also a significant benefactor to the South African university.

The conference, therefore, offered a unique opportunity of bringing together two important elements of TB Davis’s life.

Opening the Symposium was Prof Albert Modi, Dean & Head of School & Agricultural Sciences.

10 -

RURAL Autumn 2016

Since its launch in 2009, donations from the Howard Davis Farm Trust have assisted and encouraged research and experimentation in the fields of agriculture and horticulture; aims that were instantly recognised by the trustees as being true to the Symposium’s objectives.

One of the principal intentions of the KwaZulu conference and workshops was to explore the way science engages with society and, in particular, how the agricultural sector can best respond to climate change; complex issues that were finely discussed by several visiting experts.

Invited key speakers also offered detailed presentations on aspects of improved farming techniques and other relevant subjects such as bio-fuel crops, maize enhancement, sustainable agriculture and community based water catchment management.

Also given an opportunity to present their own agri-related project work were post graduate students involved in essential initiatives such as irrigation and fertilisation trials.

Of further prime relevance was the inclusion of attendees from every level of society - from students and farmers to representatives of the global agriculture industry.

This ensured that each of the small scale farmers attending were able to engage in a highly constructive way.

During the past seven years, the Howard Davis Farm Trust has offered financial assistance to scores of local students, charitable organisations and individuals involved in agricultural and environmental projects.

To have sponsored a hugely successful South African Symposium with such direct connections to Jersey and its founder, TB Davis, is recognised by the trustees as yet another highly appropriate and positive initiative.

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A Jersey Herd Book exam at Carrefour Selous crossroads in the 1950s.

‘THE TREASURE HIGHEST IN A JERSEY MAN’S ESTIMATION’ 12 -

RURAL Autumn 2016

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This year marks the 150th anniversary of the Jersey Herd book – as well as the publication of a new book, ‘PIONEERS OF THE JERSEY BREED’ by former president of the Royal Jersey Agricultural and Horticultural Society and now president of the World Jersey Cattle Bureau, DERRICK FRIGOT MBE. He introduces the major section in this issue of RURAL magazine:

150 YEARS OF THE JERSEY HERD BOOK ‘The treasure highest in a Jersey man’s estimation is his cow. She seems to be a constant object of his thoughts and attention; and that attention she certainly deserves.’

THIS is a quote from Thomas Quayle, a British government representative, who, in 1812, was sent to the Channel Islands for five months to study the ‘general view of the Agriculture and present state of the Islands on the coast of Normandy for the consideration of the Board of Agriculture’.

Today, the Jersey cow is still respected by its custodians but perhaps not in quite the same way as 200 years ago when farms in the Island consisted of a few acres, and a herd of half a dozen cows was the norm. Indeed, from a tiny acorn the Jersey breed has branched out to all parts of the world and is nowadays the second largest breed of dairy cattle in the world.

For more than two hundred years, the Jersey cow has been nurtured by the farmers of the Island who set about the improvement of the breed, firstly in 1833 with the formation of the Royal Jersey Agricultural & Horticultural Society, and more so from 1866 when the authorities of the Society embarked on the creation of the Jersey Herd Book.

What is the Jersey Herd Book? To explain in an easy way, it is a register of births, marriages (breeding) and deaths, and everything about a cow in between those parameters. When a calf is born, its birth is registered in the Jersey Herd Book; as it grows in maturity its show awards are recorded, its milk production (in the case of females) is recorded, its progeny are recorded … everything you want to know about a cow or bull in Jersey, is recorded in the annals of the Jersey Herd Book.

But it does not stop there. If an animal is exported, along with its official papers, it is then entered in a Herd Book in whichever country it resides. Although the Jersey Herd Book was the first and original one, similar herd books are maintained in all countries where livestock are farmed. Today, identification in the form usually of an electronic ear tag will provide the full history of the animal.

Such was the trade and demand for Island cattle in the 19th Century - an average of nearly two thousand head leaving Jersey’s shores annually for new pastures – that it was deemed necessary to have a record of the parentage of each animal, and identify that animal in some way. The man who was charged with the task was Colonel Charles P. Le Cornu C.B, then honorary secretary of the Society. He, and a committee of eminent cattle breeders, set about ‘designing’ a system. The structure of the Jersey Herd Book was unique at that time, and remained so for more than a century. It was unique in that the birth of a calf was recorded in a ‘Folio’ book, and when it produced its own first calf, it was presented at a ‘Herd Book exam’ and given a commendation based on its appearance, and most importantly, a unique number of its own. Generation after generation has been recorded in this way and an animal’s pedigree builds up into thousands of ancestors – all recorded in the Jersey Herd Book.

Celebrating the 150-year anniversary of the Jersey Herd Book brought many international Jersey breeders to the Island this year, and in the next few months a book detailing the history of the Jersey Herd Book and the Jersey breed will be published by the RJA&HS. Titled ‘Pioneers of the Jersey Breed’, it provides an interesting chronology of the Island’s famous iconic daughter and most importantly, the men and women who bred and developed her to the high status known throughout the world today.

SNIPPETS OF HISTORY: • in 1866 the Jersey Herd Book was established; • in 1882 a cow was sold to the USA for £1,000 (this could have purchased a whole farm in those days!); • in 1919 an Island bull was sold at auction in the USA for $65,000 creating a lasting world record; • in 1921 King George V was presented with a cow at Springfield (HM Queen Elizabeth II has since been presented with Jersey cows on several occasions during her visits); • in 2008 the importation of international Jersey semen brought back some of the iconic genes to the Island.

Col. Charles P. Le Cornu, C.B

Modern breeding techniques mean a cow can have many more calves than before … l-r: Derek Russell, Anne and Robert Perchard.

RURAL Autumn 2016 - 13

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• The RIAHS and members of parish farmers’ clubs met to form the Jersey Herd Book on 3rd March 1866 • The newly formed Herd Book Committee met on 12th March to appoint five judges to examine animals • The first adult bulls were examined for qualification on 4th April • The first calved females were examined a week later on 12th April • In April 1867, 12 months on, 183 females and 69 males had qualified for Foundation Stock entry • The first pedigree offspring of qualified parentage stock, the heifer Imperial, was registered in the Herd Book on 1st April 1869

Sale topper at the Jersey Jewels sale, Prides True Action Sybil, sold by Paul Houzé to Master Farms for more than £3,500

HAPPY 150TH BIRTHDAY JERSEY HERD BOOK ‘The introduction of the Jersey Herd Book in 1866 was singularly the most important act of the Society to record and validate the Jersey breed’ – Derrick Frigot and Hans Nørgaard, ‘The Dairy Queen’ (2013) THE SUMMER FAIR of the Royal Jersey Agricultural and Horticultural Society was the high point of a year that marked the 150th anniversary of the Jersey Herd Book.

The two-day fair, held over the weekend of 18-19 June all the normal attractions: sheepdog display, early summer flower show, rose show, dog show, bird show, exhibitions and local stalls, as well as attractions for the children, such as bouncy castles, fairground rides, ‘meet the animals at Animal Farm’ and lots more.

Tuesday evening the 150th anniversary of the Jersey Herd Book dinner took place. The Society’s exhibition hall was turned from a cattle show ring (as it had been on the Sunday) to a starlit dining hall and dance floor.

But before the dinner was the ‘Jersey Jewels Sale’. It was billed as an exceptional opportunity to buy into cow families that had shaped the breed’.

This year, the cattle show took place on the Sunday, to coincide with a visit from members of the World Jersey Cattle Bureau tour of the Island.

The overall winner was St Martin breeder Vicky Huelin's three-year-old, Cottage Sultan Iben.

Herd visits by the visitors took place on the Monday and Tuesday and on Herd visits in the rain

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The top price paid for animals was in excess of a cow £3,500, for Prides True Action Sybil, sold by Paul Houzé to Master Farms for more than £3,500.

A calf sold to Blanc Pignon Dairy Farm

by La Ferme Ltd. also fetched more than £2,500.

In every sense, the celebrations for the Herd book were a birthday party to remember.

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HAPPY 150TH BIRTHDAY JERSEY HERD BOOK CELEBRATIONS

The Tuesday evening's celebration dinner and dance

Herd visit to Trinity Manor

Chief executive of Jersey International Genetics David Hambrook on the auction podium with the auctioneer, Mark Davis of Kivell's, at the Jersey Jewels sale

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Project2:Layout 1 08/09/2016 18:54 Page 1

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RJAHS GENETICS:Layout 1 10/09/2016 09:05 Page 1

WHITHER NOW, BROWN COW? Since bovine genetics were allowed to be imported into the Island, considerable progress has been made, says chief executive of Jersey Island Genetics, DAVID HAMBROOK. What is the next stage?

All cattle in the EU are uniquely identified, with two ear tags. The larger contains a 12 digit number linking it to both a herd of birth and present owner. The majority of smaller disc tags in Jersey carry a micro-chip that enable many farmers to operate management systems remotely, with the technology recording all data on complex computer programmes for individual animal or whole herd analysis.

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FAMOUS dates for Jersey cows to remember – and their breeders: 18 July 2008.

This was when the States of Jersey agreed, by 34 votes to 15, to overturn legislation that until that day had effectively banned the importation of bovine genetics, in any form, not just those of the Jersey breed.

So whatever side of that argument you might have been on – pro genetics importation or anti - the date 18 July 2008 remains up there amongst the most significant dates in the history of the Jersey cow, globally.

Following a previous 1983 attempt to overturn the ban, there remained those in the industry who promoted genetics importation. If the Island’s dairy farmers of 2008 had been allowed to draft the law change themselves I am confident that anyone making their way around Jersey these days would still see only Jersey breed cattle.

Had Jersey been able to promulgate its own legislation, rather than needing to be EU compliant, I suspect the very best international pedigree Jersey genes would have returned to Island herds sooner. However, the presence of beef genetics has, in its own way, also impacted on the management of what are now just 21 milk producing herds. That number is down from 1,000 in the early 1950s and down from 180 in 1983 (the year milk ceased being collected in churns).

The initial surge in genetics importation (7,800 semen units from 55 pedigree Jersey bulls in the first 18 months) has levelled out somewhat; though that is to be expected as the genetic base for each herd improves and breeders choose to introduce international genes through locally born bulls bred on their farms.

Collectively today’s herds import around 2,800 units a year, at a direct cost of some £45,000, although the number of international pedigree Jersey bulls which are qualified for entry into the Jersey Herd Book via semen importation, rapidly approaches more than 200. The highest pedigree status remains sacrosanct.

With no compulsion to use international genetics, there remain a few herds with little external genetic influence.

Other breeders - perhaps those who had travelled globally and had witnessed first-hand what the modern Jersey was capable of - fully embraced opportunities and embarked on a whole herd transition. This meant maximising the introduction of pedigrees with higher genetic merit throughout.

Bred by Miss Vicky Huelin (St Martin), the Supreme Champion of the RJA&HS June 2016 Anniversary Show was Cottage Sultan’s Iben, a 3-year-old sired by the USA Jersey bull SHF Centurion’s Sultan.

Although there are still many animals that only have local genetics in their pedigree, as of today none of the 21 herds remain exclusively indigenous in their genetic profile.

The RJA&HS continues to maintain a very rarely dipped into (but substantial) back catalogue of pre-importation semen, from more than 450 Island bulls; an assurance it gave to the States in 2008.

The Society carries out extensive analysis each year of factors impacting on the present cattle population, of which the following are examples: The four most popular sires of calves registered into the Herd Book at birth in 2015 were Guimo Joel (Born Canada – 36 daughters), DJ May (Denmark – 27), Chasin-Rainbows Act Riley (USA – 25) and Chalet Epic Eagle (Jersey Island – 24) – showing a healthy widespread use of genetic resources, with differing back pedigrees.

The average number of females registered per bull is just 5.5 a year. A very low figure in any context, yet down on the 2003-08 average of just 7.5 a year, which in turn reflected a similar spread of use measured in the late 1960s.

Although maintaining genetic variance is important, the industry’s commercial survival is even more important.

Improvements, not just in productivity but also health traits, can easily be incorporated into breeding plans. Through the abundance of information available, it is possible to identify bulls that should enhance a herd or specific cows, with a greater reliability in the likelihood of improvement, than ever before.

The new kid on the block is the Genomically Proven sire.

This bull may be only weeks old and still some months away from possibly stamping his genetic footprint on a herd through access to his frozen semen, but when science cracked the bovine genome - about the time Jersey first imported semen it opened the door to a brave new world - one still considered an anathema for many cattle breeders.

By analysing the young bulls’ genomic profile (DNA) it is possible to determine which traits or characteristics he has inherited from which parent and therefore how he himself is likely to breed.

In turn this may prove to be the route through which the Island’s pedigree Jersey cattle breeders can re-commence exporting some of the exceptional cow family genetics they have developed and nurtured over the decades, through their sons.

Proud breeder Miss Vicky Huelin of the June 2016 150th Anniversary Show Supreme Champion cow, Cottage Sultan’s Iben, with leader James Evans on halter, at rear judge Mr Herby Lutz (USA), Vicky’s daughter Elinor and Jersey Bailiff, Mr William Bailhache (Credit: Gary Grimshaw).

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FLATCAP

DAIRYING JUST GOT TECHNICAL… – a working Jersey farmer introduces us to ‘robotic milkers’ and other aspects of dairy farming today, a long way from the milkmaid of yore

FEW industries have harnessed advances in modern technology more than farming and it is largely for this reason that agricultural production has risen so dramatically in recent times.

Dairying has been at the forefront of this revolution yet progress has been something of a double-edged sword for producers because plentiful supply has tended to drive down prices, with damaging consequences for many farming businesses who are struggling to remain viable.

For centuries our milk arrived courtesy of a milkmaid with her pail and stool and just a few cows to milk. How different now.

Milking machines have been with us for decades but in recent times these have incorporated computer technology and automated systems to save labour.

Jersey’s milk producers have not been left behind by this technological revolution and several local farms have invested heavily in this area. For example, many milking parlours nowadays are equipped with automatic identification of the cows (thanks to a unique microchip worn by each animal either in the form of a collar or special ear-tag). They also have automatic measuring and recording of milk yields in real time as well as automatic removal of the teat cups when the cow has finished milking. Some units have automated teat disinfection after milking (to help protect against udder infections) as well as sterilization of each milking unit between cows to avoid the risk of cross contamination.

Modern parlours may not literally be adorned with bells and whistles but they do

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have all sorts of electronic gadgetry that can alert the herdsman to any cow that may be off her food or out of her normal range of milk production. There are even devices that measure the conductivity of each cow’s milk (an indication of udder health) while others track a cow’s activity – this gives an indication of her general wellbeing while an overactive cow will probably be coming into season and therefore requiring the services of the AI technician.

In addition to all this the modern dairy farmer now uses specially tailored computer programmes to process the huge amount of data produced by the larger herds of today.

At the press of a button, or click of a mouse, the modern dairy farmer can check on any cow’s milk production or feed intake, monitor the whole herd’s performance or make action lists for the herdsman or vet.

The technical stuff does not stop at the farm gate; there’s lots going on besides to support the modern dairy farmer. The use of artificial insemination is well established but nowadays there is the option to use bull semen that has been processed to produce, with almost 100% certainty, a heifer calf. Moreover, it is now possible to produce several offspring at a time from a single donor cow through MOET, or multiple ovulation embryo transfer, a process that is actually quite simple and stress free, though expensive, and far removed from the highly complex procedures involved with human IVF.

thousand cows each. These enterprises operate on a scale that is simply mindboggling, putting even Jersey’s largest herds (with 200 or so cows each) well in the shade. These units are so large they can justify having their own cattle nutritionists and vets and, though the cows never go outside to graze pasture in the traditional way, they are still able to receive high levels of care.

Another advance that has become very widespread, but not yet here in Jersey, is the use of robotic milking. In case you’re wondering, these robots are not benign Daleks clad in milking smocks – but in fact automated stalls which the cows voluntarily come into to be milked. The cows adapt very well to this system and one robot can cater for around 70 cows. Cows choose when to come in to be milked, often 3 or 4 times a day instead of the normal twice. The advantage of the robot is that it is enables higher yields to be obtained with less stress on the udders, while releasing the herdsman from the time consuming job of milking to do other jobs.

What the future holds for Jersey’s dairy farms remains to be seen; however, despite the impressive array of technology available, there is still no substitute for good old fashioned stockmanship and the experienced eye of the herdsman. The successful farmers of tomorrow will be those who can embrace modern systems while at the same time retaining these old established values.

It is little wonder that, with all these tools at their disposal, farms in some parts of the world have expanded out of all proportion and become mega-dairies with several (Photo Above) A (Surrey based) Jersey in a robot.

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MAKING GREEN THINGS HAPPEN The RJA&HS Horticultural Department is very far from being just a load of new potatoes. LOUISE AGNES, who has taken over as horticultural secretary of the RJA&HS, writes about her job TAKING over from Pam Laurens as the Horticultural Secretary of the Royal Jersey Agricultural and Horticultural Society, I knew I had some big boots to fill!

Pam had worked for the RJA&HS for some 46 years, and knew everything there was to know about the running of the Horticultural Department. Two years in and I can see why she enjoyed it so much and why she stayed for so long!

Don’t let a lack of experience put you off entering a Show - a whole host of people take part, from first timers to stalwarts.

There is a wealth of horticultural knowledge among the regular participants in the Shows and they will happily help newcomers and share some of their growing tips (only SOME of their tips mind you… they can’t give away ALL their secrets to growing prize-winning produce!). The best tip I’ve heard so far, is for keeping slugs away… cut up some cucumber slices and put them on some aluminium (an old drinks can or some foil). The chemicals in the aluminium react with the cucumber and give off a scent that the slugs don’t like! Give it a go, it’s worth a try!

Les Landes Primary School

The RJA&HS is a non-profit organisation, aiming to promote rural life in Jersey. The Society is made up of two departments, the Agricultural Department and the Horticultural Department.

The Horticultural Department focuses on all things green…

Flower shows, Garden Competitions, Allotments etc., whilst the Agricultural Department is involved with our wonderful Jersey cows.

Steve Falle - wheelbarrow of vegetables

Heather Armstrong - winning flower arrangement

As the Horticultural Secretary, it is my job to make the green things happen. Four Flower Shows are held each year, two of which are run alongside Cattle Shows, and two of which are just Horticultural Shows. The Flower Shows are something really special, and well worth visiting if you haven’t already.

The passion and commitment that goes in to growing and staging these spectacular arrays of flowers, fruit and vegetables, is really impressive.

First time exhibitor Shannon Le Seelleur had the heaviest beetroot at 12 lbs 1 oz in Oct 2013

As well as sharing tips, something else our members are great at sharing, is produce! Over the summer months, members often bring a bounty of produce to share with fellow members and staff. We’ve had all sorts … courgettes, plums, cucumbers, gladioli, onions, cakes, even freshly made spring rolls!

These growers definitely share their wealth when they have an abundance of produce!

As I look back over my two years with the RJA&HS, one of the key things that continues to impress me is the interest and enthusiasm from children. Each year, the Society holds a Garden Competition between the Nursery and Primary Schools. Seeing the children, some as young as three years old, proudly showing off the beans they have grown, their strawberries that are ripening and the ‘bug hotels’ they have built to offer homes to their creepy crawly friends, is humbling.

It’s reassuring to know that our future is in good hands with these green fingered enthusiasts at the helm.

All in all, I’ve thoroughly enjoyed my time with the RJA&HS so far and I’m proud to be a part of rural Jersey.

RURAL Autumn 2016 - 21

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A JUNIOR EXHIBITOR’S STORY One heifer and one cow owned by Isabelle Hefford-McCutcheon (6) won two prizes at the RJAHS summer cattle show in June. One of the society’s youngest exhibitors at the moment, she gave an interview to ALASDAIR CROSBY strong, but junior members tend to grow up and become senior members. Give them a few years and there will doubtless be another flourishing junior section, but at the moment there are only four or five junior members.

Isabelle’s mother, Emma, said: ‘This year’s show was a very good one quite exceptional really. For Isabelle, getting two junior championship prizes for one show with only a dozen cows was a great result, considering that most exhibitors have 200 or so cows to choose from.

‘I’m speaking as her mother, of course, so maybe I’m biased in her favour, but I do think that she conducted herself well and she put a lot of hard work into the preparation of the animals. However we couldn’t have done that without the help of Paul Houzé and his family.

‘We were also very lucky this year to be invited to the Jersey Cattle Society of the UK youth weekend in Yorkshire.

Isabelle spent four days together with other junior members practicing cow showmanship and preparation.’

Isabelle Hefford-McCutcheon

AT this year’s Summer Cattle Show of the Royal Jersey Agricultural and Horticultural Society, Isabelle HeffordMcCutcheon (6) had the thrill of receiving blue sashes from the judges for class winners in the show: heifer in calf and young cow. It was her first cow trophies and prizes of the year.

A few days later, she gave an interview to RURAL( although she was actually more interested in jumping up and down in some hay – always more fun than talking to journalists).

Isabelle and her family keep fifteen cows at Lodge Farm, Maufant, where they are 22 -

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an integral part of the herd of Paul Houzé, the vice-president of the RJAHS. It was suggested that maybe showing cows at an exhibition was an unusual hobby for a six-year-old girl. What did she most like about it?

‘I like leading and working with cows, I also like to come at feeding time to give the calves their milk.’

‘Her’ herd ranges from two-month-olds to nine-year-olds. She is, of course, a member of the society’s junior section, which is rather down on numbers temporarily. In recent years it was quite

Emma comes from a farming family, her parents were growers and not dairy farmers, except for the house cow called Velvet, which lived in the meadow by the house. Aged 16, Emma went to work for a dairy farmer up the road, got the bug of keeping cows, went to university, worked in New Zealand with Jersey cows and made a career at the old Department of Agriculture at Howard Davis Farm. She left the (presently named) Environment Department at the start of 2016 to concentrate on a career as a rural/agricultural consultant.

She said: ‘I just love the fact that Izzy enjoys everything to do with farming and living an outdoor life. Recently she gave a talk to her class about how she had seen a cow calving. All the children were very interested – some of them were quite surprised at Isabelle’s in depth knowledge of the subject!

No prizes for guessing what Isabelle wants to do when she grows up.

JERSEY DAIRY:Layout 1 10/09/2016 14:42 Page 1

SHOWING THE EAST THE WAY TO THE DAIRY Export sales for the Jersey Dairy to the Far East are continuing to develop well, says the dairy’s export sales consultant, BOB JONES THE JERSEY DAIRY has done exceptionally well over the last year, in spite of tough trading conditions and a challenging environment for dairy farmers.

mainland Chinese market. Distribution of Jersey ice cream has now been extended beyond this area to six of the top ten major cities in China.

Export sales consultant for the Jersey Dairy, Bob Jones, said that sales of Jersey Dairy products to the local marketplace for the year increased again in 2015 at a time when the number of potential consumers in the Island has been relatively static. This was not so much an increase in liquid milk sales (which have also been relatively static) but in the increased range of milk products that have been created.

‘We continue to believe that targeting the emerging middleclass in the growth markets of South and East Asia remains the best opportunity to achieve profitable export sales,’ he said, ‘particularly in comparison with EU markets where low prices dominate. During the year we have continued to supply customers in Japan, Korea, Malaysia and Myanmar. We will shortly be supplying new customers in Taiwan.’

These products include new flavours of ice cream and the launch of an entirely new product for the Dairy, spreadable butter blend. There has also been improved product packaging, notably of yoghurt and organic milk. In March the Dairy took a 20% shareholding of local company Minioti that has been formed to develop and market a niche, low sugar ice cream aimed at the children’s market.

The sale of liquid milk into mainland China still awaits permission from the Chinese government health authorities – they are considering requests from100 countries for a whole range of products - everybody wants to sell to China!

Fortunately, ice cream is not subject to the same regulations so we have already made a good start and are using social media networks Weibo and WeChat (the equivalent of Facebook and Twitter) to create awareness of the brand.

Bob Jones said that in fact the sales value of export products to the UK and the rest of the world had remained constant compared to the previous year, but this was because global dairy commodity prices had been at their lowest level for some years and competition in many markets, especially that of soft mix ice cream, had been much more acute.

He continued: ‘The potential for further growth in branded export sales is the key for our future growth. An ever competitive trading climate for dairy products in the Far East is forcing many suppliers out of the marketplace, but Jersey Dairy branded products are not only maintaining their positions but also achieving sales growth.

‘We are selling more products to more countries: Hong Kong and Shanghai with frozen ice cream and to South Korea with branded packed butter. In addition we are trying hard to enter the market of other Far Eastern countries such as the Philippines and Myanmar (Burma). My aim is to establish the “Jersey Dairy “ brand as one that is well known for top quality across the whole dairy product category.

He added that since last September, three containers of ice cream, with a value of £100,000 had been sent to Shanghai for distribution in the giant conurbation around the city and adjacent provinces in eastern China – a potential market of 400 million consumers. This was the first entry into the

New products for the export market are being developed.

There is a huge market for flavoured milk and yoghurt drinks.

He continued: ‘The last 12 months has seen the consolidation of our market share with intense competition – there has been global over supply and depressed prices in consequence.

The feeling in the industry is that prices are going to rise through the rest of this year and 2017.

‘The key for us has been avoiding the commodity markets as much as possible.’

He is also investigating the potential market in the Middle East, which shares some of the dynamics of the Asian markets: a desire for premium imported western products, acceptance of price premiums and a growing market size.

And there are many other sales initiatives to drive export sales in existing and new markets.

The Jersey Dairy managing director, Eamon Fenlon, said: ‘We have every sympathy for dairy farmers in the UK and for the dire circumstances in which some UK milk producers find themselves, but fortunately in Jersey we like to think we are commercially successful – even if the world around us is in some chaos.’

RURAL Autumn 2016 - 23

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SMALL IS PRACTICAL RICHARD SMITH is one of only two farmers in Jersey to tether cows and to retain their horns. His small farm is very much a link with Jersey’s (not too distant) agricultural past

ONCE upon a time (but it does not seem too long ago), the Jersey cow seemed to be visible all over the Island, kept by a multitude of small farms.

They could be seen by the side of the road, on the dunes, in fields…. And in cold weather they ‘wore coats’ – sacking material fastened round their bellies, so as to keep out the cold.

It seems a world away from dairy farming of today, of big herds and computerised and digital this, that and the other. These days, there are only two farmers left who tether their cows in the field and do not de-horn them.

One of them is Richard Smith of Laugée Farm, Mont à l’Abbé; the other is his cousin, Peter Houguez, in faraway St Ouen.

During the visit of the World Jersey Cattle Bureau breeders to the Island in June – when the 150th Jersey Herd Book anniversary was celebrated - the visitors were fascinated to visit Mr Smith’s farm: his family first registered Herd Book qualified cows in 1883: a direct connection that dates back 127 years this year. It is possibly the oldest established herd in the Island.

Richard’s great-grandfather came from England to work in the then important Island apple industry. His son, Thomas, and his wife (Richard’s grandparents) farmed at Mont à l’Abbé Farm, situated just behind the Manor House, very near from where Richard farms today. The Smith family purchased Laugée Farm in the 1920s before relinquishing their occupation of the manor’s farm.

Richard’s father, Harold, was born in 1913 and was just 19 when he started farming at Laugée Farm in 1932, the farm having been bought a few years earlier. Richard’s surname might be the English-sounding ‘Smith’ but his mother, Madeline, was a Querée and his grandmother was an Asplet. All but one of 24 -

RURAL Autumn 2016

Embracing the positives of international Jersey genetics has not been exclusively down to the large herds. Richard Smith (St Helier), owner of one of the last two remaining herds of horned and pegged cows, has used a selection of Danish and North American Jersey bulls (Credit: Gary Grimshaw).

Madeline’s many sisters married into farming families and two of her three brothers farmed in their own right. In their day, cows belonging to his family were some of the Island’s highest yielding cows.

Richard is the fourth generation of the Smith family to farm in Jersey.

Today, Laugée Farm looks very much as it has always done and the still operational cow stables belong to another era.

There are 18 owned vergées of land and Richard rents additional nearby fields to accommodate what is very much a self sufficient unit that allows Richard to milk up to about 15 cows plus grazing for young stock and the occasional beef animal.

There is not too much land and he cannot extend his farm, so it makes sense to tether the cows on a long chain and move them around so as to conserve the grazing area sensibly. He has also availed himself of international genetics for his small herd.

It has been said of Richard that no one grows better vegetables – and he has experimented with unusual varieties:

round courgettes and yellow beetroot, for example.

His farm is not a museum and he does not play at farming: yes, he enjoys running a small farm – and running it in the way that always has done – but for him, ‘small’ is not only beautiful but also very practical.

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LEARNING TO RIDE AS AN ADULT – Two people from Jersey, Jenny Ellenger and David Langlois, joined Jersey’s eminent explorer, Colonel John Blashford-Snell this summer on an expedition to Mongolia. The snag was that both of them had limited riding experience Jenny’s story: ‘WITH a smashed cartilage, bone degeneration, torn Achilles tendon and no calf muscle, it was depressing to accept that perhaps my Himalayan trekking days were over.

But then I discovered the Scientific Exploration Society’s (SES) expeditions to Mongolia - on horseback! Before my first expedition there I needed to learn to ride, which was a bit of a snag. Mongolian ponies run wild and I was told by the leader, Colonel John BlashfordSnell, that we would be doing 30km treks!

I started in the February before the June expedition going round in circles on the end of lunge rein. It was physically tiring - and it was difficult trying to think about what every part of my body was supposed to be doing simultaneously while on a horse - without falling off! I thought you just sat on the horse and it did all the work, but it seemed I was a bit wrong on that.

Riding turned out to be an exhilarating workout with added benefits; the concentration required blocks out everything else, so learning to ride is a good stress buster, it strengthens and tones up muscles – and that also helps support dodgy knee joints.

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After four months I was ready to ride out to visit the reindeer herders high up in the Mongolian mountains. 30 km on day one was exhausting, but I survived intact and left Mongolia a month later wanting more! When the opportunity arose to return with the SES again this year, how could I refuse?

When I started riding I could hardly lift the saddle up onto its holder in the tack room, now it’s a breeze, your upper body gets a work out too! I stretched while waiting at the photocopier recently and to my surprise, touched my toes, it’s not happened for years. My spine has freed up, which really helps with gardening as well.

Saturdays now revolves round my hour with Cleo, the big, beautiful 16 hands Irish thoroughbred cross horse with a lovely nature that I ride at Le Claire Stables in St John. Thanks to the unending patience and encouragement from Donna, my riding instructor, not only have I explored the vast mountain Steppes of Mongolia twice, but also the Lake District, Wiltshire and Dorset on my UK breaks.

I thought I would be the only adult learning to ride with children but three of us now ride together, new friends who share the fun and the challenges, it’s life time learning, which is just part of the joy of riding.

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A highlight of my week; with the access it has given me, I felt I had my life back as I know it.

One day in Mongolia – we were looking for Alma (a kind of Yeti) footprints in the snow, before trekking down a very treacherous, steep, long boulder field of sharp rocks, descending way down to the valley below. To anyone who suffers with knee problems, this is a nightmare scenario (unless of course you are on horseback).

It’s never too late to learn a new skill - and this one is so rewarding!

David’s story: TO the universal surprise and alarm of friends and family, I recently declared my intention to learn to ride for an expedition I was to undertake to Mongolia with Col John Blashford-Snell.

The expedition was to include riding Mongolian horses, famous for their small stature of about 14 hands, wild temperament and endurance abilities, for nine days in the mountainous Altai region of Western Mongolia.

My first lesson in the sand school was a bit of a trial. Although fairly fit I struggled, as in an effort to remember all I was being told, I forgot to breathe which is an essential part of any exercise. The second and subsequent lessons were much better as the various elements of riding were introduced one at a time and each lesson built on the previous experience learnt.

Interspersed with the five or so lessons I had were extended hacks, to the beach or through the lanes and paths of St Martin and Trinity.

In the few lessons I have had, I learnt that you have to manage, not only yourself, but your balance, posture, breathing and attitude but also the horse; its direction, speed and propulsion or gait.

It is a lot to coordinate at the same time and the horse does sometimes have its own opinion or can be spooked by some external event.

I was in the sand school and had just been told that he was 99% shockproof when a spectator removed her jacket and Fritz altered course by 90 degrees. I stayed on but it was an object lesson always to be aware and have close control of the horse, being sensitive to its mood and reactions.

Through friends in the local riding community I was put in touch Julie Liggett at Greencliff Riding stable in St Martin. My reintroduction started at a very basic level learning how to tack up a horse as well as the names and parts of the saddle, bridle and horse.

All of these experiences held me in good stead when I was introduced to my Mongolian Horse, number eleven, or as I called him, ‘Onze’.

I was fortunate that my horse was one of the fastest but also well mannered and incredibly tenacious, carrying my 15½ stone up and down mountain paths that even goats would have thought twice at attempting and through fast flowing torrents that were belly deep on the horse.

My confidence with the horse far outstripped my ability so I was pleased to start on Fritz, an exceptionally cool horse, if not prone to a certain amount of laziness if given half a chance. I soon found out that there is a world of difference from sitting on a horse to actually riding one.

If, like me, you enjoy a challenge, are prepared for a little effort, sore muscles and a modicum of risk then crack on and go for it. Riding is fun and life enhancing and can be enjoyed at whatever level you are happy with as well as opening up possibilities to explore adventurous parts of the world.

My previous experience with horses had been limited to riding in France as a teenager during summer holidays, a few lessons in the 1990’s and the occasional ride when the opportunity presented itself.

JERSEY SCIENTIFIC EXPLORATION SOCIETY

THE NO 1. STORE FOR ALL YOUR EQUESTRIAN REQUIREMENTS

Annual meeting, chaired by Colonel John Blashford-Snell, OBE At St Lawrence Parish Hall Friday 28th October, 6pm for 6.30pm

Whether you own a horse or not We have everything you need!

The meeting will consist of presentations by two members of the 2016 S.E.S. expedition to Mongolia, Ruth Le Cocq and David Langlois, together with information about 2017 expeditions from Colonel John Blashford-Snell.

Also speaking will be Daniel Craven who has recently returned from his conservation project in Assam studying the Pygmy Hogs.

Open to members of the public, all very welcome.

Free entry but please register with Kate Davis by e-mail to kate.davis@rbc.com. or telephone 07797 721804 Refreshments. Retiring collection.

Fashionable ladies clothing from Ariat, Toggi, target Dry, Horseware and Weird Fish.

Top Quality footwear from Ariat and Toggi - long and short boots with various types of gaiters to match.

For the horse we have everything possible from treats to tack, bedding as in Bedmax shavings, totally dust free!

TopSpec feed range, where you feed quality not quantity.

Quality fencing by Jacksons that lasts and comes with a 25 year anti-rot guarantee.

Also Hotline electric fencing.

SHOWROOM, LA GRANDE ROUTE DE ST JEAN TRINITY, JERSEY, JE3 5FN Open: Mon - Fri 8am - 5.30pm and Sat 9am - 5pm T: 733277 • F: 768916 • E: sion@jftu.co.uk

David Langlois on the left and Jenny Ellenger on the right.

www.jftu.co.uk

JFTU:Layout 1 10/09/2016 09:15 Page 1

PREPARING FOR THE AUTUMN LONG summer days are yielding to the arrival of autumn as we are greeted with a slight nip in the air and the presence of early morning dew on the grass.

For horse riders the changing weather heralds the exciting start of the drag hunting season. It also reminds all equestrians to focus on being prepared for the darker mornings and evenings, rain, wind and cold of winter.

Jenny Deans, who runs the equestrian department at JFTU, Town and Country, at Sion, is not fazed about braving the elements because, as a qualified equestrian retailer, she has spent over 25 years researching what products work best to keep horses and riders safe, comfortable and warm even when the weather turns nasty.

‘Riding is an activity that can be enjoyed by all ages and, apart from being good exercise, it provides the health benefits of being in the open air no matter what the weather,’ she said.

Jenny can recommend the most suitable clothing, horse wear, tack, feed, supplements, bedding and electric fencing for all her customers.

‘We stock an extensive range of Ariat clothing which can be worn by anybody who lives an outdoor life. We also stock other brands, including Horseware, Weird Fish and Target Dry, to give our customers a wider choice,’ she said, before pointing to the popular, water resistant Australian Barmah Hat. It has a soft sweatband inside making it exceptionally comfortable to wear.

Comfort is a key factor when choosing items for our animal friends and Jenny can offer advice to anybody baffled by the vast array of horse rugs (and dog rugs) on display at JFTU.

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RURAL Autumn 2016

‘I stock the whole range of Rambo Horseware rugs from the lightest turnout to the heaviest and they are available in different prices. It is important to choose the right size and weight for an individual animal’s requirements,’ she explained.

This year, Jenny also has lightweight Hotline rugs for those horses who ignore electric fencing.

‘The rug includes conductors and it can be worn over the top of another rug to ensure escapologists stay safely in the field,’ she said.

JFTU has a range of Hotline electric fencers and fencing (including poultry fencing) to make it easier for horses to graze in fields being rested as part of a land management programme.

Wet weather can result in horses being stabled for longer periods so Jenny recommends using Bedmax dust-free shavings and feeding TopSpec Feed Balancers.

‘These contain concentrated amounts of nutrients in a small amount of feed, allowing more forage to be fed throughout the day, creating a more natural way of feeding that is in harmony with the horse’s digestive system,’ she said.

And, with clocks going back at the end of October, Jenny also encourages her customers – both two-legged and four-legged - to wear fluorescent clothing and/or lights so they can be seen in the dark whether they are walking, riding or cycling.

‘JFTU is open Monday to Friday from 8am to 5.30pm and on Saturday from 9am to 5pm. I am here every day except Wednesday to help our customers choose the right products for their needs,’ she said.

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SPONSORSHIP FOR JERSEY BROTHERS THE successful partnership of 11-year-old Eden Powell and his 12.2hh pony has prompted Julip, a long-established maker of toy horses, to sponsor him and his younger brother, Zavier, this season.

The two boys have taken part in a variety of equestrian events during 2016, including Pony Club, BSJA, the St Lawrence Horse Show and Guernsey’s Horse of the Year Show, and Eden has had his most successful year ever with Southeys Casanova, winning around 50 trophies so far.

Julip Horses director Steph Farr first met the boys and their parents, Stuart and Linda, seven years ago when she sold them ‘Nova’ as an unbroken four-year-old.

‘He was a bit wild,’ said Steph, ‘but over the years Eden and Nova have developed a very special bond. Both boys are hard working

Eden Powell riding Casanova Photo credit: www.simplyeventphotos.com

and determined and they care very much for their ponies. They are a lovely advert for our company.’

The company, which was established in 1945, has given the boys branded casual jackets, rugs and numnahs by Italian designer Anna Scarpati, and they feature on Julip’s Facebook page.

Eden and Zavier have been riding since they were four years old. Their parents, Stuart and Linda, have enjoyed horse riding together for many years.

The couple decided to buy young horses and ponies because they wanted the experience of handling them, backing them and bringing them on.

‘That was important for Mum and Dad,’ said Eden, ‘They wanted us to learn all about being around ponies.’

Zavier added: ‘I can go into the field with the horses and put up my hands to tell them to go away and they listen to me.’

The brothers spent several years focusing on dressage before they began training with Jersey-based riding instructor Penny Cruttwell.

‘Mum taught us until about three years ago and that was great but Penny really knows the technical side of things and how to get the best out of us,’ said Eden.

Zavier added: ‘We really trust Penny and we

Eden Powell riding Casanova believe her when she says we can do something. She also helps us to get through any problems in a positive way.’

Despite being the youngest, Zavier is the taller of the two boys and he has recently started riding a 14hh pony called Marty.

Eden will be too old to compete ‘Nova’ next year and is looking forward to getting to know Alan, a 14.2hh Connemara pony.

‘I’d like to be able to get a partnership like I have with Nova,’ said Eden, ‘although Alan needs more support because he is young.’

In the meantime, both boys are looking forward to the 2016 Jersey Drag Hunt season, which starts in a few weeks’ time.

‘It’s great fun and it is something we can all do together as a family,’ said Eden.

‘And,’ added Zavier, ‘it will help Marty and I to get a bit fitter so we can go faster!’

JERSEY’S DRESSAGE STAR JERSEY’S Amy Schiessl achieved the highest score for Great Britain in the Junior and Young Rider European Dressage Championships in Spain in July.

The 21-year-old finished 15th in the team test with a score of 69.579 – a personal best – and she was part of Great Britain’s fourstrong team which finished 8th overall.

It was Amy’s first time competing at that level and she described it as the ‘pinnacle’ of her career so far.

‘Competing at that level was such a step up.

A lot of the riders had professional horses and it was an amazing experience. I have learnt so much by watching the other competitors, particularly the German and Dutch riders and their horses,’ she said.

Amy, who was educated at Beaulieu Convent School, went to the UK at the age of 18 and began training with Nicky and Richard Baratt. In Spain, she was riding her own horse, Mr Mercury, who was bought as a hunter nine years ago.

‘Originally I wanted to event but, although I was quite brave over cross country fences, I

wasn’t brave enough so I started to do dressage and I absolutely love it,’ she said.

Amy was delighted when she heard she had been long-listed for the Championships but was unsure whether she and Mr Mercury would be picked as one of the top four riders to represent Great Britain.

‘I got a phone call on the Monday and it was amazing to hear that I was going. It was such a relief and so exciting and then I realised I didn’t have much time to get ready!’

‘Unfortunately, we had three costly mistakes which really knocked our score down to 66.9% but I couldn’t have asked any more of Mr Mercury - he really did me proud - and I was really happy to get some great comments from the judges,’ said Amy. ‘And when things don’t go quite as expected you have to pick yourself up and get ready for the next day.’

Amy explained that there is a ‘huge mental side’ to riding a dressage test because horses tend to be affected if a rider is tense or anxious. As a result, she decided she wanted to ride her best and ‘just see what was going to happen’. It was a bonus to discover she was in the lead position in the team test overnight on the first day.

‘When I do well, I want to do more – it’s like a bug – although when you are riding a dressage test and it’s going well, it can all change in a second,’ she added.

Amy with Mr Mercury Photo credit: Alberto Martinez Bracero

This proved to be the case in her individual test, which didn’t quite go as planned.

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A PILGRIMAGE ON HORSEBACK Historically, it was not easy to reach Mont Saint Michel - difficulties that the modern restoration works surrounding this great tourism centre have done their best to renew. So, in keeping with this new ethos, what better way to recreate an historical pilgrimage than to ride to the Mont across the sands of the bay at low tide? ALASDAIR CROSBY took to the saddle to find out IT is a truth enhanced by folklore that the tide at Mont Saint Michel ‘comes in faster that a horse can gallop’.

It crossed my mind, as I surveyed the vast emptiness of low tide in the bay, that I might be about to test this traditional knowledge by practical experiment.

I need not have worried - there was not much in the way of galloping. For one thing, all riding excursions are accompanied by a professional guide, who knows the bay and when to set out so as to avoid any unpleasant surprises.

For another thing, any galloping might be a sure way of landing yourself in one of the bay’s famous quick-sands – something to be avoided, if possible!

And thirdly… well – who really wants ‘mud in your eye’ – as in the dated convivial salutation – thrown up by the hooves of the horse in front of you?

The wobbly soft sands, in short, do not lend themselves to speed riding.

We set off on our trek to Mont Saint Michel southwards across the sands from Genêts, a little town on the coast north of Avranches, with the incredible fairy-tale silhouette of Mont Saint Michel gradually looming ever nearer and more distinctly in front of us.

Our guide, Patrick, was a font of local folk wisdom. Pointing towards Chausey, a blur on the northern horizon, he informed us: ‘If you can see Chausey, it means it will rain tomorrow. If you can’t see Chausey, it means it is already raining.’

Fortunately, we could indeed see Chausey. The next day we couldn’t.

Typical of this summer, really.

Our departure point on the coastline was just south of the popular trekking centre, Bec d’Andaine. This is an area of 30 -

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pine trees and dunes on the coast, almost due north of Mont Saint Michel and south of Granville. It is, in effect, a terminus or handling area for the thousands of visitors who want to experience the traditional approach to the Mont by foot or by horse across the sands at low tide. There are plenty of companies offering ’balades’ across the sands on horseback, but we were recommended the Ecurie de Bec, a few kilometres away south of there, which is the only establishment with stables in situ, five minutes away from the coastline – the other companies bus their horses to Bec d’Andaine, unload them and ply for business, rather like beach donkey rides for grown-ups.

The Ecurie de Bec was impressive because of the evident professionalism of the operation, the clean and spacious stable yard and the quality of the mounts. The proprietor, Caroline Loury, was a junior French show-jumping champion at the age of 12.

She led the little cavalcade through prés salés and past moutons grazing equably in blissful ignorance of their future destiny. The route then led on to the beach, the unmistakeable silhouette of Mont Saint Michel in the far distance, across the bay. The soft white sand of the beach quickly gave way to the flat, damp, expanse of low tide, from time to time the horses wading through lagoons and reasonably fast-flowing ‘rivers’.

The trek quickly showed the extreme good sense of going across in a group.

Quick-sands are easy to wander into, and even more prevalent are ‘wobbly sands’ – sand that will only take your weight for a few seconds before you start getting that sinking feeling.

For once staying with a group is preferable to taking an independent line.

When low tide is at a convenient time, it is possible to trek across the sands, arrive at Mont Saint Michel in time for a picnic lunch that the Ecurie de Bec has prepared and is ready and waiting for the group’s arrival. The ‘there and back’ duration, with lunch, is a day’s activity.

The tides were not convenient the day we went across the sands, so we rode only as far as La Tombelaine, the big isolated rock some two-thirds of the way between Genêts and the Mont.

The rock is perhaps as big as the rock that supports the buildings of Mont Saint Michel – but although there were buildings and fortifications on it in past centuries, these were razed to the ground in the 17th Century – mainly to discourage English armies from using it as convenient point from which to assault Mont Saint Michel. It is now a bird sanctuary.

So we rode all the way there, circled La Tombelaine, and rode all the way back - a time duration of little more than three hours.

To trek by horse – or on foot, if you prefer – across the sands to Mont St Michel is perhaps the best way to enjoy the majesty of its architecture and its glorious setting without having to share the experience with countless numbers of other tourists at the same time, all clicking their cameras dementedly. Peace, calm, a clear goal before one – it is still possible in the vast space of the Baie de Mont Saint Michel to experience the authentic, age-old spirit of pilgrimage.

Caroline Loury 0033 6 59 17 77 34 Ecurie du Bec, Route du Bec d’Andaine 50530 Genêts www.ecuriedubec.fr ecuriedubec@gmail.com La Pause des Genêts A good place for dinner after a long ride, situated in the middle of Genêts, opposite the church.

Excellent food and friendly service.

0033 2 33 89 72 38 en.normandie-tourisme.fr/res/ la-pause-des-genets/genets Various rave ‘reviews on Trip advisor’ Le Domaine de Belleville A charming country chambre d’hôtes, just a few kms away from Genêts and the Ecurie de Bec. Contact: Florence and Olivier Brasme, 50530 Dragey-Ronthon 0033 2 33 48 93 96 www.mt-st-michel.net

CILLA PERCHARD:Layout 1 10/09/2016 08:55 Page 1

PATHWAYS FOR RIDING Both literally and metaphorically, Cilla Perchard, chairman of the Jersey branch of the British Horse Society, is in favour of finding pathways for riders.

She spoke to RUTH LE COCQ THE changing face of equestrianism in Jersey has prompted the Island’s horse community to call for better access to the countryside via a network of bridle paths amid fears for the safety of all road users.

Cilla Perchard, the Chairman of the Jersey Branch of the British Horse Society who has been involved with the Island’s equestrian community since she was a child, believes that many people are enjoying the benefits of handling horses, both in the saddle and on the ground, but are not necessarily taking part in the diverse range of competitions being offered by local equestrian organisations.

‘More and more people are keeping horses and ponies as pets and we are seeing a wider variety of breeds in the Island from miniatures to draught horses. While several horse riders are travelling abroad to compete, there are also a lot of people enjoying recreational riding rather than competing,’ she said.

As a result, Cilla is keen to see better links between existing bridle ways and the reopening of paths that used to be accessible to horses but have closed in recent years. This might also prompt the introduction to the Island of ‘Le Trec’, a sport which originated in France and tests the skills of horse and rider in planning and executing long distance rides.

Her opinion is supported by some of the responses received by the Environment Department last year when Islanders were invited to complete a questionnaire as part of the Countryside Access Strategy for Jersey.

It revealed that the main issues for horse riders were the lack of connection to other paths; current bridle paths being too short and riders being forced to use busy roads to reach them.

They were also concerned that paths used by them historically had been closed.

One respondent said: ‘There is a general lack of localised bridle paths. Often we rely on a farmer’s or other landowners’ good nature to allow horses to cross their land. With the continuing trend of these access ways being denied more and more horses are forced onto the road with an ever increasing volume and variety of traffic and other road users.’

Cilla explained that many equestrians did not know where to find the Island’s bridle paths and, as a result, the Jersey Riding Club has created a sub-committee to begin to map past and present routes.

In July, the Environment Department published its Countryside Access for Jersey 2016 in which it suggested setting up groups to discuss improvements to the Island’s paths; developing a digital, activity-focused map of the paths; defining and categorising the paths and making it clear who can use them; as well as making 5km of multi-use paths as part of a 12-month trial.

Cilla also said some of the Island’s equestrian organisations are investigating the possibilities of offering their members combined events.

‘At the moment equestrian events are held nearly every weekend of the year and, by pooling their resources, some of the clubs can share the workload and give their members the chance to try a different discipline.’

She believes this may also encourage more Jersey riders to compete at a higher level abroad.

‘The good news is that local riders can now qualify in Jersey to compete in the UK whether it is to take part in dressage, jumping or Pony Club and Riding Club activities. This keeps the costs down and means our horses aren’t having to cope with the difficulties associated with travelling to the UK more than necessary.’

The Environment Department has recently published the Countryside Access Strategy for Jersey 2016. It can be found at: http://www.gov.je/government/pages/statesreports.aspx?reportid=2217

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NUTRI DOG BAKERY:Layout 1 08/09/2016 18:59 Page 1

FETCHING NEW BRAND FOR DOG LOVERS SEARCHING for a complete food product for dogs that is suitable, nutritional and high quality can be challenging, even within the growing natural dog food market.

ingredients with various superfood vegetables and a high fresh meat content, results in a complete and balanced daily wet food for any dog.

This is particularly true if you have a dog with sensitive digestion that may also be a mixed breed, and/or a rescue dog, of which you have no idea of their exact age. Nutri Dog Bakery, a new dog food brand founded by Rebecca Flath, sought to overcome this challenge.

Clarity of Product All the ingredients in the canned products are natural, traceable and are free from the following: Hormone & GMO free meat ! GMO free vegetables Grain free ! Potato free ! Gluten free ! Wheat free Corn free ! Soya free ! Dairy free

What should you feed your dog?

The journey in creating Nutri Dog Bakery started with Rebecca’s first Spanish rescue dog, Dotty, who had sensitive digestion. Having a rescue dog, which is a mixed breed, can also cause an owner to wonder which food they should give their dog, since so many dog food brands are breed focused and age focused. Not knowing Dotty’s exact age or breed, and combining this with her sensitive stomach made dog food shopping very challenging.

Rebecca said: ‘Although the dog food market is growing with natural dog food products, it is limited in terms of quality and content when looking more closely at the ingredients list.

I was surprised to see how many products had a high grain content yet low protein content and/or a lack of suitability for any dog, whether it was a breed or mixed breed, with sensitive digestion or not.’

Having difficulties finding appropriate food for Dotty led to the creation of recipes to suit any breed, at any age (once properly weaned), with/without sensitive digestion. Rebecca also aimed to achieve a very high quality, convenient product, making sure that customers could clearly understand the recipe and its benefits on first glance.

Includes Coconut Nutri Dog Bakery produces a range of super premium canned wet dog food, which are made in the EU. The 400g cans have complete nutritional value and contain high fresh meat protein levels of 65% - protein is a main dietary requirement for any dog.

The first recipe in the range is: ‘65% Fresh Free Run Chicken & Vegetables includes Coconut’. This has been closely followed by the next recipe, ‘65% Fresh Free Roaming Lamb & Vegetables includes Coconut’.

Nutri Dog Bakery is the only UK brand to use pieces of coconut within each tin.

Coconut has various antibacterial, antiviral, antifungal and antimicrobial properties. The canned products also contain salmon oil, which is additionally well known for its natural health benefits. Combining these

Rebecca said: ‘We believe that the products you feed your dog should be considered inclusive of every aspect of dog ownership, which ultimately maintains your dog’s overall well being. Since dog owners love their dog, they should also be able to love what they feed them.’

The new brand continues to expand with further recipes and complementary natural dog foods to be announced soon.

Website: www.nutridogbakery.com Twitter: @NutriDogBakery Facebook: /nutridogbakery Jersey Stockist: St. Peters Garden Centre

PET THERAPY:Layout 1 09/09/2016 14:47 Page 1

‘WELLNESS’ FOR DOGS The K 9 Wellness Centre, run by Lucy Falle, offers ‘Aqua Therapy’ for your pet.

She talked to KIERANNE GRIMSHAW EVER felt just dog tired or dreaded those long daily walks you used to enjoy? Perhaps those constant niggles or aches and pains just seem to be getting worse? In our modern world of ‘health and vitality’, living should be a pleasure, not a chore, but there is a solution. Imagine relaxing in a warm pool, followed by a remedial massage….

Bad luck, that’s not for you, it’s for your dog.

Chilling out by the pool (with a little swimming, of course) is no longer an activity just for humans. Dogs can gain from a work-out in the pool, which provides excellent no weight bearing exercise and healing from warm water.

Thanks to a Jersey animal lover recognising the value of ‘Aqua Therapy’ for dogs, there is now such a facility at St Peter. Animal therapist Lucy Falle has always loved animals and has worked with dogs and horses for many years.

After studying Animal Science and Behaviour for four years at University, she returned to the Island to set up her own dog training and walking business.

Having an interest in Aqua Therapy for dogs, Lucy used her specialist 34 -

RURAL Autumn 2016

knowledge to pursue this career in Jersey, working with dogs in the pool.

Aqua Therapy for dogs is a controlled swimming therapy that is fast becoming a prescribed protocol for canine rehabilitation and strength building.

Lucy will go in the pool and assist the dog. This entails simply encouraging it with a favourite toy or physically guiding it into the pool and helping it swim around. The therapy offers improvements to your dog’s health as well as its social wellbeing. Time in the pool helps dogs maintain or improve muscle functionality, without any stress on their joints.

The sensation of floating in water, as with humans, is both relaxing and liberating, whilst also being invigorating and good exercise. Being in the pool also benefits the dog by loosening tight muscles, increasing circulation, flexibility, coordination and muscle strength.

It also helps with confidence building, so don’t despair if at first your dog is a bit nervous.

This must be one example of a successful Planning application benefiting the local community (human and canine). After gaining Planning permission, Lucy

began to oversee her dream project and she watched it materialise. Now a light and airy building, the new K 9 Wellness Centre, is based on the popular ‘Amaizin Adventure’ site in St Peter.

What can your dog expect? Well, Lucy initially meets you and your pooch and discusses its needs and special requirements. Normally, your dog will be referred by its vet, then an appointment is made for a session in the pool.

Each day is planned carefully depending on breed, condition, injury and character.

On the day, Lucy will check over your dog and help familiarise him with the environment. Then to the pool and the fun begins.

Some dogs may need no introduction and be keen to dive straight in; others may need some gentle persuasion (a treat or favourite toy usually works wonders). If your dog gets to the top of the ramp and looks a little surprised, with some patience and encouragement, Lucy normally wins them over.

She will then spend about half an hour in the pool with the dog, who wears a harness. A buoyancy aid is not normally used as they wouldn’t be using all their

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muscles, although nervous dogs may use one for a first session.

Lucy even works with the local dog training clubs. It’s not just the poorly pooches who benefit – the therapy is perfect for agility dogs as well.

So, if you think your dog could benefit, it may be worth a try. It could promise to be both a fun and rewarding experience – after all, why wouldn’t our canine friends benefit from something that’s worked so well for us humans?

For further information please contact Lucy Falle; e-mail: lucy@muddypaws.je; Tel: 07829 824 534

After all that swimming, it’s off to the Therapy Room (for lucky dogs) for a massage to loosen tired muscles.

Case study: Harvey, a black Labrador, was one of the first to try out the Aqua Therapy. He definitely enjoyed his first session, so went back for more, although his owner did admit that ‘he was too focused on the sausages and not on what she wanted him to do’.

Overall, though, it was a good experience, which Harvey’s owner further described: ‘He seems to enjoy it and he gets a wash at the end so that's a bonus!’

Don’t think of this therapy as a last resort for a complementary and positive treatment, but rather a means of enhancing your dog’s life and wellbeing.

BE SAFE ✷ BE SEEN

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SHOWROOM, LA GRANDE ROUTE DE ST JEAN TRINITY, JERSEY, JE3 5FN Open: Mon - Fri 8am - 5.30pm and Sat 9am - 5pm T: 733277 • F: 768916 • E: sion@jftu.co.uk

www.jftu.co.uk

If you have ever loved an animal you will know how important their health is. Everything the Animal Health Trust does has the health and welfare of companion animals at its heart.

Thanks to previous legacy gifts, the AHT is constantly finding new ways to prevent and reduce the suffering of present and future generations.

To receive the AHT’s Legacy Pack please call: 01638 555648 or email us: legacies@aht.org.uk or visit us online: www.aht.org.uk Registered charity no. 209642

DOGS LIFE:Layout 1 10/09/2016 14:46 Page 1

IT’S A DOG’S LIFE Have you ever been frustrated trying to take a photo of your pet?

Gary Grimshaw and Mark Fox have formed Dogs Life Photography to celebrate our wonderful and unique relationship with dogs

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DOGS LIFE:Layout 1 10/09/2016 14:46 Page 2

Dogs Life Photography documents the life of your dog and the mutual love you share over its lifetime - a true life story of its personal antics and adventures, from the madness of a pup to the contentment of a faithful friend.’

He continued: ‘You could simply start with a single session at your favourite place and when you see the vitality and life in the photographs, you’ll be hooked.’

DOGS have been part of human’s family for thousands of years. They are companions and friends, and as with any loved one, it’s important to remember the good times we’ve had with them.

Gary Grimshaw and Mark Fox, who have formed Dogs Life Photography, have a passion for photography and wildlife and find the challenges involved in taking photos of dogs highly rewarding and worthwhile.

Gary has worked and gained valuable experience at a UK Sports Agency and explained how this was beneficial: ‘The relationship between animals and humans is very similar.

The skills needed to capture that perfect image of an athlete or footballer sprinting past are very similar to those required to photograph an energetic dog in motion,’ he said.

Mark Fox studied Wildlife Photography for his degree and is a passionate and talented animal photographer, with the patience and energy to capture that perfect animal shot.

Gary said: ‘A picture is a thousand memories of all those moments you’ve spent with your four-legged friend.

Would you like to capture the energy, vitality or simply the unique individuality of your own “best friend”? In Dogs Life Photography we show your dog’s individual traits and character in its own natural environment, rather than a staged shoot in the formal setting of a studio.

‘Dogs reveal their personal traits and feel more relaxed in an environment they know and like, so a walk on the beach or in the woods for a photo shoot sounds like a perfect setting.

People buy precious paintings that are personal to them, so why wouldn’t you want to celebrate the special moments you’ve spent with your best friend to show your family and friends? After all, your dog is also part of your family.’

The ‘Catwalk Dog Shoot’ is an opportunity to have fun and get the most out of your pooch. Gary or Mark will spend an hour or more (until everyone is completely satisfied) taking shots in a location which is meaningful to you or, more importantly, to your dog. Jersey offers almost too much choice, For example, should your dog be pictured jumping in the waves or leaping down the sand dunes? The choice is yours and the skills and work are down to the photographers.

The Year Book is at the heart of Dogs Life Photography, as they really get to know your dog over an entire year.

‘It allows us to capture some fantastic moments which will be documented in a stylish Italian photo album,’ Gary explained.

‘Your family and friends will also enjoy sharing these unique photos with you. Your dog deserves the best, because he’s worth it.’

They offer a ‘Life Portfolio’ to their customers, consisting of a short movie and an album. This involves three sessions every year for five years or every other year over ten. It is the equivalent of five year books for the price of three.

No day is the same as another and equally all dogs are different.

‘Some of our smaller breeds certainly put the larger ones to shame with their energy and ability to leap to great heights,’ Gary said. ‘It would have been a shame not to have a record of two particular Shih Tzus on their fun day out and I was as pleased as their owners with the results: Two furry bundles of fun bounding over a large log was a pleasure to see.

‘The beauty of canine photography is that you never know which breed you will meet next; just as you thought you had seen them all, a new one comes along.’

Gary and Mark will work with you to ensure they create the beautiful moments you have with your dog: a fleeting glimpse can become a lasting treasure. After all, as the saying goes – ‘dogs are not our whole life, but they make our lives whole’. *Contact: (01534) 858751 or mobile 07797 739 426 Email: woof@dogslife-photography.co.uk Website: www.dogslife-photography.co.uk

RURAL Autumn 2016 - 37

THE PET CABIN:Layout 1 08/09/2016 19:01 Page 1

THE PET STORE WITH A WHOLE LOT MORE… ...for pets and their owners! The Pet Cabin is 21 years old this year IN 1995, a small shed at a local Garden Centre has been fitted with bird cages, pet feeds and accessories. This was the humble beginnings of The Pet Cabin. It was here that Barry Webb started down a road that would lead to the opening of the Channel Islands’ largest ‘Pet Super Store’.

After the Garden Centre Barry Webb went on to wholesale pet products from a small warehouse in St Mary to local pet stores; bringing many new products to the Island.

Barry’s passion continued to grow, and he knew the next logical step was to open his own modern pet store with a commitment to good, friendly customer service along with a very wide product range. The Pet Cabin opened its doors on New St John’s Rd in April 1999.

A year after opening the store expanded to the lower shop on Queen’s Road. Today this store focuses on small animals, reptiles and birds, while the original store focuses on cats and dogs.

It was during the summer holidays of 1999 that Chris Le Saint joined the team, working Saturday’s.

Now, 17 years later (a three-year break was taken to study Behavioural Biology at Aberystwyth University) and he is still there, now a company director. Together, Barry and Chris have formed a successful, passionate team that continues to drive the business forward.

and bird products spread over 9,000 sq ft of retail space.

This required a lot of hard work, but to say they are very proud of it would be an understatement. Together, the Pet Cabin and Le Quesne’s Garden Centre have lots to offer.

The latest development for The Pet Cabin has been the expansion of its natural food range, and particularly raw foods. In March 2016 a small local business ‘RAW Jersey Natural Pets’, started by Richard and Rachel Long was acquired and RAW Jersey at The Pet Cabin was created, the aim of which is to provide a comprehensive range of natural healthy pet foods.

"A ‘dedicated to raw feeding room’ (first in the Island) was created at The Pet Cabin at Queens Road. Here is located a huge walk-in freezer (for storage) as well as ten chest freezers. The Pet Cabin at Le Quesne’s Garden Centre has also expanded its raw holding with a further ten freezers!

The Pet Cabin is indeed the pet store with a whole lot more!

In January 2007 a new addition to The Pet Cabin was opened within Le Quesne's Garden Centre. This new store was named The Pet Cabin 2, with the aim of providing the same extensive range of products for small animals, cats and dogs, as well as the same, good, friendly service that they do in their other stores.

After much planning they expanded the store at Le Quesne's, and opened a new superstore in April 2013 with a huge broadened selection of cat, dog, small animal

ST HELIER STORE Colback Buildings, St John’s Road/Queen’s Rd St Helier, Jersey JE2 3LE T 01534 728041

ST SAVIOUR STORE Le Quesne’s Nurseries, La Rue De Beauvoir St Saviour, Jersey JE2 7SN T 01534 611000

info@thepetcabin.je ! www.thepetcabin.co.uk

THE PET CABIN:Layout 1 08/09/2016 19:01 Page 2

BARF (Biologically Appropriate Raw Food or Bones and Raw Food) diets are based on fresh foods such as raw meats, raw bones, vegetables and minerals, and are designed to mimic what your cat or dog would eat in the wild.

As obvious as it may sound, many people forget that dogs and cats were in existence long before man created kibble! Some commercial foods contain a high level of fillers which dogs are simply not designed to eat, and which can actually lead to long term health problems.

It is easier than you may think to start feeding raw as Nutriment and Natures Menu offer premium pre-made ranges making sure your dog/cat is getting only the best, freshest ingredients!

If you would like to know more and want to get in touch...

Contact Rich on: 07797 869436 or Email: rawjersey@thepetcabin.co.uk

ST HELIER STORE Colback Buildings, St John’s Road/Queen’s Rd St Helier, Jersey JE2 3LE T 01534 728041

ST SAVIOUR STORE Le Quesne’s Nurseries, La Rue De Beauvoir St Saviour, Jersey JE2 7SN T 01534 611000

info@thepetcabin.je ! www.thepetcabin.co.uk

WHAT'S FOR DINNER:Layout 1 08/09/2016 19:02 Page 1

WHAT’S FOR DINNER? THE FUTURE OF FARMING AND FOOD PRODUCTION – IN JERSEY AND ELSEWHERE What sort of farming do we want in the future?

Is there still a viable place for the small mixed farm?

Can we – and should we – give more emphasis to producing more food locally for local consumption?

Can we still combine agriculture with a traditional countryside and plenty of diverse wildlife?

A series of four UK speaker events in 2016 organised by

RURAL – Jersey Country Life magazine and sponsored by the Howard Davis Farm Trust The series of talks will take place at the Royal Jersey Showground (Royal Jersey Agricultural and Horticultural Society, Trinity) Starting time: 8pm.

Next Speaker: ANDREW WHITLEY baker, wheat enthusiast, author and co-founder of the Real Bread Campaign

30th September at 8pm The subject of his talk: SCOTLAND

THE BREAD!

Rediscovering wheat diversity for the public good

FREE PUBLIC EVENT TO REGISTER, OR FOR DETAILS OF FUTURE EVENTS THIS YEAR E-mail: alasdair.crosby@ruraljersey.co.uk or call Alasdair Crosby on: 865334

WHAT'S FOR DINNER:Layout 1 08/09/2016 19:02 Page 2

24th November 2016 David Wilson

NEXT SPEAKER: ANDREW WHITLEY

Manager of the Prince of Wales' organic farm at Highgrove.

His theme: 'The advantages of selling irregularly-shaped carrots'!

has taken the place of the advertised speaker on 30th September who has had to cancel his visit to Jersey because of family illness.

Visit: www.thefarmerandhisprince.com/index.php/derfilm-4/129-wilson-2 THE EVENTS ARE FREE, ALTHOUGH A RETIRING COLLECTION WILL BE TAKEN TO HELP COVER COSTS.

BREAD MATTERS WHEN Andrew Whitley founded The Village Bakery in Cumbria in 1976, it embodied two simple ideas: that there was an unfulfilled demand for honest-to-goodness bread, made without additives, and that the skilled business of making it by hand was meaningful work, to be valued and celebrated as an artisan craft.

His baking, and later his teaching and writing, have made naturally-fermented sourdough bread available to a wide public and inspired a generation of bakers to take pride and satisfaction in making good bread for their fellow citizens.

Whitley is credited with ‘changing the way we think about bread in the UK’. (Sheila Dillon: BBC Food and Farming Awards 2011.)

Andrew revealed the extent of adulteration in British bread in his best-selling book, Bread Matters; Why and How To Make Your Own (Fourth Estate 2006/2009). A leader of the artisan baking revival in the UK, he co-founded the UK’s Real Bread Campaign in 2008.

His second book DO Sourdough; Slow Bread for Busy Lives, (Do Book Company 2014), complements his practical, hands-on bread-making courses, gently guiding others to greater skill, understanding and enjoyment.

On five acres of organic agroforestry at Macbiehill in the Scottish Borders, Whitley grows and evaluates a wide range of cereals to make bread that nourishes people reliably in an uncertain world. A member of the Soil Association since the early 1970s and on its Council from 2012-2014, Whitley researches the fit between agro-ecological methods and heritage cereal cultivars.

In 2012, he began Scotland The Bread, a participatory research project that links plant breeders, farmers, millers, bakers, nutritionists and citizens. Rescuing Scottish wheat varieties from seed banks around the world, working with leading Scottish research institutions and with similar agro-ecological projects in England and Scandinavia, he set out to find the most nutrient dense grains that thrive on low-input, Scottish farms.

In 2016, Andrew Whitley and his wife Veronica Burke created a Community Benefit Society to scale up Scotland The Bread

with its dual purposes of research and the skilling up of community-scale, artisan bakers to stimulate a market for nourishing, locally-grown grains.

FOR HIS TALK IN JERSEY ON 30th SEPTEMBER, Andrew says: ‘In the 1860s, Talavera wheat raised at Belle Vue in Jersey

by Sir John Le Couteur was crossed with Scottish wheat by Patrick Shirreff of Mungoswells, East Lothian. Shirreff’s new varieties, much prized in their day, lost out as high yield became the cereal breeders’ overriding aim. I am a Russian speaker and found the only surviving named sample of Shirreff wheat in the gene bank of the Vavilov Institute in St Petersburg in 2014 and am growing it again in the Scottish Borders.

In my talk I will explain how ‘the Green Revolution’ drastically narrowed genetic diversity with wheat varieties that are completely dependent on fossil fuel-derived chemicals as well as being less nutritious and digestible than pre-1970 grains.

Presenting the Scotland The Bread vision of a quiet revolution in which farmers are rewarded for the number of people they nourish per hectare, I will suggest that diversity – in soils, plants, agriculture, food production and commerce – is the best guarantee of healthy food and a vibrant countryside for good and all.’ * There will be limited quantities of Andrew’s books available for sale from the rear of the lecture room at the end of the evening. * For further details of Bread Matters, see www.breadmatters.com * This is a free event, but we only ask that that those wishing to come should register with acrosby@live.co.uk or telephone 865334 so we can keep track of numbers coming.

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STEVE BLAMPIED:Layout 1 08/09/2016 19:06 Page 1

IT DOESN’T HAVE TO BE LIKE THIS… Anxiety and ‘mindset’ coach Steve Blampied helps many people to overcome a whole range of anxieties and phobias. He talked about his practice to RUTH LE COCQ A SAMPLE case study: ‘N’ had always wanted to explore the world and visit places off the beaten track to discover how other people lived. He still did, but it wasn’t going to happen in this lifetime not when even the thought of getting on a plane left him feeling dizzy and confused with his heart racing. And then there was the humiliation and embarrassment of other people noticing that he was about to start crying….

Anxiety and ’mindset’ coach Steve Blampied knows it doesn’t have to be this way. He has helped many people to overcome not just a fear of flying but a whole range of anxieties and phobias which have robbed them of happiness and stopped them from leading fulfilling lives.

But it doesn’t stop there. He and his wife, Linda, a qualified European Institute of Fitness Master trainer, work together to offer a holistic approach to help their clients achieve both physical and emotional wellbeing..

‘The Life Key’ experience starts the moment a person turns off the main road into a private lane flanked by greenery where a car park overlooks agricultural fields and Trinity’s north coast. In the distance France’s shoreline stretches as far as the eye can see.

Steve offers a warm handshake and a welcoming smile.

‘Just take a look at that,’ he said, pointing with an outstretched arm to the all-encompassing view.

‘We all need to get out and about in the natural world – it’s one way of balancing the stress and anxiety we feel from living such busy, fast-paced lives.’

Steve opens the gate into an enclosed garden leading to the listed granite cottage, which has been in his family for four generations.

‘Linda and I enjoy welcoming people to our home and helping them to better understand the value of maintaining the balance between physical health, emotional wellbeing, stress, relationships, family life, career, money and ambition, instead of trying to juggle everything.’

‘We’ve been there,’ he added. ‘Linda and I were expert ‘jugglers’ and to the outside world we appeared to have everything under control while in reality much of it just didn’t feel right. That’s when we decided to something about it.’

Steve’s passion for mental health and Linda’s passion for physical wellbeing led them to set up ‘The Life Key’ which combines unconventional therapy with conventional fitness training and nutrition, as well as a range of cruelty-free,

botanical, safe and pure skincare, cosmetic and nutritional products.

‘What we eat, what we put on our skin, even the cleaning products we use in our homes, all have an effect on our wellbeing,’ said Linda. ‘The truth is many of us are exposed to toxic environments.’

Steve and Linda also work with their clients to help them change the innermost beliefs and emotions that are preventing them from reaching their full potential in life.

‘We evolved to live in small communities,’ added Steve. ‘Ten thousand years ago we lived in small tribes and I believe our subconscious minds have not kept up with developments in modern society.

For example, if the tribal leader fell ill it directly affected our survival. Now our subconscious mind is trying to deal with events on a global scale through the media and social networking. No wonder we feel overwhelmed.’

However, Steve and Linda can also help clients who have no idea what triggers their anxiety, emotions or behaviours.

‘With one particular technique it’s common for changes to happen entirely outside of consciousness, where neither you nor us ever know what the problem is.

The feelings just go away,’ said Steve.

As one client said after a session: ‘I felt amazing! I felt that a massive weight had been removed from me and the baggage I had been hoarding for years had finally gone!’

RURAL Autumn 2016 - 43

DIANNA MOSSOP AUTUMN:Layout 1 09/09/2016 15:24 Page 1

NATURE HAS ALL THE ANSWERS A series on natural health, by our columnist, Diana Mossop

RIGHT FROM THE START CHILDHOOD AND YOUTH The Innocence of Childhood - what an important statement that is!

Modern society is robbing our children of their innocence, forcing them to grow up too quickly, poisoning them with toxic rubbish, too much materialism and too many so called “treats”.

Jersey is an exceptional place to grow up in and, if one is lucky enough to be able to say: ”Yes, I had a wonderful Childhood”, we know that a healthy Childhood stands us in good stead for the rest of our lives.

We are so fortunate to live in such a beautiful Island since there is so much fun to be had by children. Nothing much has really changed in that respect for hundreds of years. When I was a child we would spend all day at the beach at St Ouen, as my mother had done when she was a child, with a biscuit tin of marmite sandwiches and a bottle of lemonade. Times have changed but children haven’t.

They are still the same: fun loving and simple to please.

A happy home is a safe haven for children and a healthy child is one who has a loving family who cares for them and offers succour and support.

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Modern society with all the complications of excess has not done our children any favours and we are constantly hearing statements such as “one-third of children today are obese”. This is certainly not the fault of the children. It is the parents’ responsibility to do everything they can to ensure their children are well. Good Health is multidimensional and every aspect of a child’s upbringing should be understood.

Some simple rules: Simple discipline never harms a child.

Rubbish food is not a treat.

Staying up too late is harmful to health.

Excessive use of electronic tablets and WiFi is dangerous for children’s brains.

Lack of exercise is a crime and there is no excuse in Jersey.

Do not say hateful things to each other in front of your children as they will remember your cruel words for the rest of their lives.

Spiritual health is just as important as physical health.

Not only is processed (junk) food bad for your children but it is also much more expensive than fresh food which is far better than pre-cooked processed and microwaved. Much of processed food today is full of trick additives that create addictions and damage taste buds so children do not enjoy eating proper food. It is truly terrifying what some of the food industry does to food. Better not to eat food that comes from a package. Most of the obesity crisis is caused by these toxins and not sugar at all!

There are so many opportunities for children today. One thing that really stands out is the truly dedicated passion of many volunteers who love children and are prepared to give up their spare time to train and teach them and the variety of clubs and facilities is truly amazing.

There are also very important charities that children can join such as St John Ambulance. Here they will learn exceptional life-building skills and above all they learn how to save lives. I honestly believe that healthy children are children who are given the wherewithal to become rounded adults through a wide variety of occupations, skills and sports.

Healthy children are hungry children who are not faddy and will tuck into their food with a natural appetite. Keeping our healthy children healthy should be the most pressing concern for every parent.

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RURAL Autumn 2016

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Sadly some children need special care and consideration but sometimes the same simple basic rules of life are the best to inspire healing and recovery. I always believe that Love is the best medicine in the world. Phytobiophysics Flower Formula 2 White Rose has been especially formulated to support growing children. Vit D3 800iu is one very beneficial supplement that is recommended for healthy development. *For more information, e-mail info@phytob.com www.dianamossop.com or Call: 01534 738737

ST JOHN'S AMBULANCE:Layout 1 10/09/2016 09:09 Page 1

ST JOHN AMBULANCE, JERSEY

By St John Ambulance Jersey marketing and training manager, WENDY BUCKLEY WE are probably best known for our First Aid training courses as many adults come into contact with us through one of our courses. Last year we trained almost 4,000 adults plus 2,300 children through our schools programme. St John Ambulance, Jersey, is the First Aid and Health and Safety trainer of choice for more than 1,100 businesses in the Island. However our charity covers much more than simply offering first aid training.

We are proud that St John Ambulance Jersey, is an independent Commandery and a registered Jersey Charity. Since we receive no States funding we need to work very hard to raise necessary funds to ensure the smooth running of our charity.

Our volunteer members range from 7 to 70+. Our younger members attend ‘Badger’ or ‘Cadet’ programmes, where they learn a variety of important life skills in a fun and safe environment. All our youth leaders are volunteers. We are always looking for more helpers so if you would like to become a youth leader or adult helper, please contact: Wendy Buckley at countyhq@sja.org.je Membership for Adult operational volunteers is from 18 years onwards. Many of our members, some in the 70s, joined as children. The St John Ambulance uniform is synonymous with a sense of safety and security at all the Jersey fun events. Most people do not know that if it wasn’t for our dedicated St John Ambulance First Aiders many of these events would not be permitted to take place due to safety regulations.

We are proud to support organisations such as Jersey Motor Car and Light Car Club; Jersey Karting Club and Jersey Horse Race Club at their events throughout the year, as well as one-off annual events: the Boat Show; Battle of Flowers; Big Gig; Jersey Live; Beach Rugby; Round Island Walk; Marathon and so many others, our dedicated members cover duties whatever the weather.

Last year, our 100-strong adult volunteers, together with Cadet members, dealt with 527 incidents at 194 events, of which 61 people were taken to hospital. Our four ambulances that make up part of the St John Ambulance fleet of vehicles drove over 2,450 miles helping to keep the public safe and healthy and relieving some of the pressure on our health services by dealing with minor incidents on site. We are also on call to provide first line back-up to the States Ambulance Service in the event of a major incident, with up to 4 ambulances and crews and a considerable number of volunteer First Aiders.

A senior volunteer dedicates on average about 120 hours each year to maintain their level of training and they are on call, or providing first aid support for an average of ten hours per month. Many commit to many more voluntary hours of service.

It’s a significant commitment to keep our islanders safe, but our volunteers find their roles really rewarding.

As a First Aider you can make the difference between a life lost or a life saved. If you’re over 18, energetic and committed to putting the needs of others first, you may wish to volunteer for St John Ambulance, so if you’d like to find out more, contact: Wendy Buckley at countyhq@sja.org.je

OUR MISSION Our charity accomplishes its mission, through offering: • Our members - education, training and personal development opportunities, including the chance to test their skills in a competition scenario both locally and nationally.

• The public - a range of training courses, at affordable prices, to equip them for roles they are currently doing, or roles they aspire to do.

Both the above are with an aim that nobody suffers from want of First Aid.

RURAL Autumn 2016 - 45

AUTUMN BIRDS:Layout 1 08/09/2016 19:08 Page 1

An autumn rarity, the oddlynamed Paddyfield warbler

EYES TO THE SKIES It’s time for the numbers game – Mike Stentiford explains IT would be ridiculously silly ever to describe bird-watching as an ‘extreme’ hobby.

Frustrating? Perhaps! Confusing? Certainly! Time consuming?

Most definitely! But…. extreme?

Well actually, Jersey is now at the height of one of the most extreme ornithological seasons of the year, a time known to sky-watchers as the ‘autumn dash’.

Currently tucking themselves in betwixt the on-site German fortifications each morning are members of the Société Jersiaise bird section who, with major amounts of patient stamina, meticulously record the number of ‘on the move’ migrants.

It’s not the easiest of tasks as, species-wise, clouds of overhead birds tend to look pretty much the same.

It’s when the strong pull of migration beckons the birds while strengthening the intent of those of us willing to watch them.

Practice, however, has a habit of morphing into accurate perfection and the teams of monitors have long since mastered the critical art of identification.

Depending on weather conditions, the movement of thousands of small birds using the Channel Islands as a vital migratory south-bound stop-over point can be pretty inspiring.

Although the migratory significance of Noirmont headland has been recognised for many years, it wasn’t until 2005 that serious annual surveys at the site started in earnest.

Should we find ourselves in the right place at the right time, seeing these plucky time-zone-travellers setting off towards the coast of France is bound to enforce feelings of wistfulness; of a summer gone and of the certainty of cooler days ahead.

Not surprisingly, since then a remarkable amount of data has been collected, not simply of numbers but often records of unusual in-transit rarities. These include species such as wryneck, shrike, a delightful little oddity known as a paddyfield warbler and, in 2009, no fewer than seventy-two ‘on the move’ spoonbills.

For many of us, it can even sometimes prove a defining moment when our swallows finally leave through the garage doors and house martins permanently vacate the eaves beneath the gable end.

We realise they need to go but, somehow, we also accept that it’s never quite the same without their daily flight paths and constant chattering conversations.

But, come the onset of shorter days and an exit of food supplies, our summer visitors have no other option but to migrate much farther south.

2009 also proved an extraordinary number-crunching autumn for barn swallows with one of the largest concentrations ever seen over the Island.

Within a comparatively short period of time, a grand total of 165,800 southbound swallows were recorded passing through Noirmont; a number that surely signifies the strategic importance of our coastal headlands.

For obvious geographical reasons, Jersey’s south and east-facing coastlines prove the ideal points of departure, even for migrants from the UK.

Although it’s true to say that we’re no more than a tiny dot on the global migratory route map, the fact that Jersey has, for centuries, been a provider of such good fortune for countless numbers of birds, should sit firm on the political agenda for the future safeguarding of the Island’s coastline.

However, while the east coast proves a more direct and shortened choice for some, it’s the headland at Noirmont that really highlights the intensity of bird migration.

Whether arriving or departing, migrant birds need these open spaces as much for survival as we ourselves need and enjoy them for leisure and pleasure.

It’s an age old agreement that should never, for one moment, be reneged upon.

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RURAL Autumn 2016

The annual ‘migration-watch’ at Noirmont.

Pictures by Mick Dryden.

PAGE 47:Layout 1 10/09/2016 09:20 Page 1

E-mail: reservations@sablonneriesark.com Visit: www.sablonneriesark.com

Perfect presents from amÉlie 18 BATH STREET, ST HELIER

SOMETHINGPRETTYFROMAMELIE

RANSOMS STAFF:Layout 1 08/09/2016 19:14 Page 1

MEET THE FAMILY The long-serving members of staff at Ransoms are part of a close-knit team.

In the year of Ransoms’ golden anniversary, TERRY NEALE met some of the key players in this independent Jersey company WHEN you meet the long-serving members of staff at Ransoms Garden Centre, there is an immediate sense of a genuinely happy and fulfilled team – and it’s not just the backwash from the wave of euphoria generated by the company’s 50th anniversary celebrations this year.

It may, though, have something to do with the fact that in this corner of St Martin it really does seem to be Christmas every day.

Marie Shaw

Matt Michel Matt Michel, who joined the business in 2004, is in charge of visual displays and merchandising. It is his job to create a store layout that will entice the customers to shop. Christmas is a major part of his brief. ‘We head to Holland in January for a massive trade show and then we go to another trade fair in Harrogate’, he said. ‘From the end of June I am locked away for three weeks to design the Christmas displays.’

Crisp winter days were not a common feature of everyday life for garden sundries supervisor Wes Olwage until he arrived at Ransoms from sunny South Africa ten years ago. ‘My mum’s side of the family came from Jersey and, as I wanted to see the rest of the world, I used the Island as a stepping stone on that journey.

Wes, however, remained rooted to that stepping stone and today he gives advice to customers on weed killers, lawn feed; in fact anything to do with gardening.

‘Garden Sundries is a get-to-the-point section,’ he explained.

‘It’s all about giving great customer service. That way, people come back to you because you give them good advice.

I love it. The best time is between March and August when everyone is sowing seeds and thinking about gardening.

That’s when it’s super busy.’

‘At all times of the year I think of the store as a blank canvas; I imagine where the stock will be and what it will be placed upon. Jersey Insight and auctions can provide furniture which we can then chop up and paint for the displays. You need a creative eye and freedom of creativity is the best part of my job.’

Stores supervisor Marie Shaw arrived at the garden centre in August 2007. She planned to stay just until the end of the busy Christmas period – that was 9 years ago! ‘The stock was arriving by the pallet load; baubles, lights and so on,’ she recalled.

It was a time when the warehouses were expanding and more products were coming in. Extra staff were needed and Marie decided to stay. She has never regretted it. ‘I love the atmosphere here. I never have days when I hate coming to work. Even nice crisp winter days on car park duty meeting and greeting the customers are good fun.’

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RURAL Autumn 2016

Wes Olwage

RANSOMS STAFF:Layout 1 08/09/2016 19:15 Page 2

Margaret Rumley And as Wes’s customers leave with their garden essentials, they may well meet cashier Margaret Rumley. Margaret – or Mags as she is familiarly known – joined Ransoms in March 2003. Originally from Ireland, she mans till number three; the very same till on which she started 13 years ago.

‘I love the banter with the customers and my colleagues,’ she said. ‘This is a good family business to work for. Christmas in the store is that little bit special but every day is lovely.

I wouldn’t change anything. I am happy with what I am doing and I always have been.’

That same sense of job satisfaction is echoed by Edd de Loynes, the man in charge of barbecues and furniture.

He started at Ransoms 14 years ago working four days a week on general maintenance and helping out on deliveries as a driver’s mate. ‘I just enjoy selling,’ he said. ‘I quite like the hard sell, but the easy ones are good as well. The sales vary according to the time of year and the weather. In the winter it’s indoor furniture, artificial trees and Christmas lights and in the summer it’s barbecues and garden furniture.

‘It can take three or four days of sunshine before people start coming in for garden furniture – and even parasols if it is really hot. This has been a good year.’

Contemporary in design and functional in use, helping you to enjoy the outdoors.

The Pergola is available in 9 sizes and two distinctive colours: White or Textured Grey Ultraframe is Europe’s leader in the design and manufacture of glazed roofing systems for the home, with over 1.5 Million installed to date.

But whether it’s motivated by that feel-good Christmas factor or catering for the hot, lazy days of summer, Edd has no doubts about the secret of success at Ransoms. ‘All the staff enjoy a good laugh and a bit of banter,’ he said. ‘That’s the Ransoms way. We are like a family; a really close-knit group.’

FIND OUT MORE? Edd de Loynes

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REBECCA RANSOM:Layout 1 08/09/2016 19:17 Page 1

FEARLESS FRUIT GROWING As it is the season for mellow fruitfulness, REBECCA RANSOM of Ransoms’ Garden Centre discusses how to grow apples and pears in the garden IN Britain, the apple is the favourite fruit tree in any garden – they are easy to keep going and are hard workers as well.

You can buy them in different forms - as a bush, (which turns into a tree), as an espalier – that you can train on wires to act as separation units, as cordons, which lie at an angle and are single stemmed, or as a fan tree that will cover a wall in an extremely attractive way. There are also dwarf forms that can grow in tubs and ‘step-overs’ that are kept low and divide flower/vegetable beds. A trained tree will cost at least twice to three times more than a straight bush because of the time spent training it, and because it will be older.

APPLES Choosing your apple tree (you need two) – always pick the two you like to eat or cook with, and make sure they flower at roughly the same time for pollination. If you lack room for two, why not ask your neighbours if they have an apple tree. Such a gift will earn you serious brownie points – you can split the harvests and have two slightly different flavoured apples.

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Handy hints for growing apple trees – ✿ They like a slightly sheltered sunny site (wherever the bees are happy). ✿ They like free-draining, but not dry soil and they do need feeding, (use Bone-meal or Fish, blood and bone). ✿ They are grown on certain rootstocks that allow them to get bigger or smaller. ✿ Don’t stick to the varieties you see in Supermarkets, there are some much nicer ones around that are just not as commercially appropriate. ✿ Only buy the apples you love, remember you have to live with them for a very long time. ✿ After purchasing and planting your apple tree, during its first winter, prune it by about 20%. ✿ Manage a mature apple tree by pruning it every year – there are two ways of pruning an apple tree and this depends entirely on how it bears fruit, either on the ends of the branches or of the ‘spurs’, small side shoots. Always prune in the winter months. ✿ Feed with Fish, blood and bone two to three times a year.

Favourites – Well, we have more than 2,000 varieties in the UK. On a personal note, I like the small, sweet aromatic cox type of apples, with ‘Laxton’s Superb’ being a big favourite (although it can sometimes go biennial and fruit every other year). ‘Scrumptious’ is a delight as is ‘Katy’. However, if you can find a ‘D’Arcy Spice’ or a ‘Lady Apple’, then you not only have huge flavour, you also have an apple that keeps going for a long time.

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PEARS PEARS are great trees because, once planted, they are relatively low maintenance and where they like to grow is largely governed by their rootstock. If you have a pear tree on a Quince A or Quince C rootstock, it will tolerate good old Jersey acidic soils. However, potato fields nearby can make your soil a little more alkaline. Quince A will produced a smaller tree, Quince C a larger tree.

Similar to apple trees, pears can be grown as bush, espalier, fan-trained, cordon and dwarf. Pears do not need much fertiliser - fish blood and bone twice a year is sufficient - and remember if they get too much, they may not fruit.

Handy hints for growing pear trees – ✿ Pears can become large trees so make sure they are not cramped by other trees when planting them – allow at least 3 metres for the dwarfing root stock and at least 4 metres for the larger rootstock. However, if the tree is on a wild pear rootstock, allow 7 metres. ✿ Pears should be harvested just before they are ripe and this can be quite hard to judge from appearance or by feel. When you see the first few drop, you can harvest all the pears. ✿ Store in a cool, dark place and bring forward a few to ripen at normal light and room temperature each time. They will take about four days to fully ripen. ✿ Pruning your pear tree is much the same as your apple tree. Don’t overdo it and don’t just cut tiny branches or remove very large ones, those that are 2-5cm in diameter or less. Your aim is to take out a bit of old wood to stimulate new each winter. The majority of the fruiting wood should be quite young - one to four years old, and this is the wood that fruits best. ✿ Aim to create an open centre to your tree.

This allows more light into the canopy to ripen the shoots and fruit. Improved air movement also discourages disease.

Varieties – There are many, my three favourites are ‘Beth’, ‘Doyenne du Comice’ and ‘Winter Nelis’…oh and ‘Concorde’ because it is just so easy.

If you are not a pear fan then you have never enjoyed a sweet pear, stilton and walnut salad, or had pear in pasta parcels with cheese, pear pies, or a sliced pear, cheese and bacon sandwich. I could go on!

Growing your own food eliminates your carbon footprint for that food and puts you totally in control of all chemical additions and fertilisers - your world your fruit garden.

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THE IMPORTANCE OF FRUIT TREES:Layout 1 08/09/2016 19:19 Page 1

FRUIT TREES

By Dean Powles (horticultural manager) and Dale Crook (assistant horticultural manager) at Ransoms Garden Centre WE love Apple Trees….we have three-year-old container grown Laxton’s Superb (a cross between Cox’s Orange Pippin and Wyken Pippin), Red Devils, Scrumptious, Katy (a popular apple which originated in Sweden), Fiesta, Kidd’s Orange Red and Howgate Wonder (cooker) all starting from £45.

Plant them with some fertiliser and a little compost worked into the hole and remember to stake them for the first two years of their lives.

Cherries are a sort of bonus fruit that we all adore. With any stone forming fruits you do need to add a little more potassium and calcium to the twice yearly feed. If you want all the cherries for yourself you will also need to net the tree because birds also love this fruit. Cherries such as Stella, Summer Sun and Sunburst are sweet to taste, whilst Morello is a cooking cherry. Cherries can be grown against a wall and this makes them easier to net. Our cherries also start at £45 for a threeyear-old container grown tree.

Pears are so easy to grow and massively dependable, you can’t really go wrong with these trees. Potentially massive crops, a great tree and a bonus harvest. Look out for Beth, an early season variety, the classic French Beurre Hardy,

DEAN POWLES

Conference, Doyenne du Comice and Williams Bon Chrétien from £45 for a three-year-old tree.

Plums are just great, you can eat them straight from the tree, cook with them, cook and freeze them and make jams with them. Put simply, they are a wonderful fruiting tree. Plum Victoria is a massive favourite as a self-fertile fruit. She will need some annual fertiliser and her fruit can occasionally be biennial (appearing every other year) but she is worth every inch of space. Also look out for Czar, a black self-fertile plum, Marjorie’s Seedling (producing blue fruits) Herman and Guinevere. The sweetest, small plum is Opal, although you need to grow it against a wall for the sweetness to set (just a tip). Another small speciality is the Mirabelle, a jewel of a fruit that when ripened is a cherry sized sweet plum!

Plums start at £45 for a three-year-old tree and are amongst the easiest fruit to grow.

Figs are one of the most ignored fruit trees, but are perhaps the most rewarding aesthetically – They love a constricted root system and are greedy for higher nitrogen and potash feeds. Get that right and you should have a bumper crop each year. Choose the classic and trusty ‘ficus’ Brown Turkey or the Rouge de Bordeaux (a famous old hardy French variety that will crop reliably in the UK given a sunny sheltered spot), and save yourself a fortune in fruit by growing a fig tree.

Then there are all of the other fruits – Medlars – these are eaten when they are beyond ripe, Mulberry ‘morus’ with sweet dark fruits, Gages, Nectarine and Peaches (which are best grown against a wall). You can easily create a garden of culinary delights that can be passed on, if not to your own family, as massive bonus to a new family.

We always recommend you also stake fruit trees and plant with fertiliser, compost and Mycorrhizal Fungi. Allow about half the price of the tree again to make sure it has the best start it can – and remember Ransoms do give you a planting guarantee for the first year on all trees.

DALE CROOK

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AUTUMN FULL PAGE:Layout 1 09/09/2016 14:43 Page 1

Opening hours: Monday – Saturday 8.30am - 5.00pm Retail showroom at Five Oaks

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EXTENDING THE SEASON INTO AUTUMN Garden Designer HANS VAN OORDT on what to plant for autumn colour WHEN planning a garden, it is very easy to focus on summer flowering shrubs and perennials. This isn’t necessarily a bad idea.

After all, it’s in the summer months that we spend most time in our gardens.

But, as the season progresses, the days become incrementally shorter and our palette of flowering plants begins to reduce.

Blooms become a little sparse and our gardens can start to look a bit tired.

Sadly, there is no magic tonic for our failing blooms, but what we can do is ensure that we include some late season plants in our planting schemes. These are plants that will perform when most other plants are on the wane and so extend the flowering season.

Below is a planting combination of shrubs and perennials that I think looks great and really works well to extend the season.

Hydrangea ‘Limelight’ is a favourite of mine.

It is a late season Hydrangea which can light up a space with its upright flowers. As the name suggests, it has creamy white flowers with a hint of lime-green. It has a long flowering season, and the cut flowers will also last in a vase. Towards the end of September, the flowers develop a subtle pink flush.

‘Limelight’ is a tough plant and can make a fabulous flowering hedge. It is not a large Hydrangea, typically reaching only 1.2-1.5m, so it can also be grown in a large container.

A drift of Miscanthus 'Gnome' under a Monkey Puzzle tree

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Like with all Hydrangeas, plenty of water and fertilizer is the key to a happy plant.

The other great attribute of Hydrangea ‘Limelight’ is that, unlike many other Hydrangeas, it flowers on new growth.

This means it can take hard, indiscriminate pruning and still flower prodigiously the following season.

I like to combine Hydrangea ‘Limelight’ with Cotinus ‘Grace’. Cotinus are shrubs that can grow to 4m but they will also respond well to pruning and can easily be kept to 1m-2m in height. Cotinus are grown for their magnificent, purple-tinted foliage.

The foliage of Cotinus ‘Grace’ is special.

The leaves have a reddish tint and make a strong colour contrast with the lime-white flowers of the Hydrangea. If you can position the Cotinus so the paper-thin leaves can be back-lit by the afternoon sun, all the better.

Grasses do well in Jersey. They enjoy the high rainfall and seem to love our windy climate. I am particularly fond of Miscanthus ‘Gnome’ with its very fine leaves. ‘Gnome’ is a short plant for a Miscanthus. It only grows to 1.2m-1.5m and makes a dense, tidy clump which will swirl and wave in the breeze.

As autumn turns into winter, the fine stems of this Miscanthus ‘Gnome’ turn golden and straw-like. The dried stems will persist all

Hydrangea 'Limelight' planted with Miscanthus 'Gnome', Cotinus 'Grace' and Aster 'Monch'

winter giving a very long season of interest and providing birds with seeds and nesting material. I usually don’t cut it down until late February or early March, just before any new growth might emerge.

For some additional flower power, I like to add a Michaelmas daisy. Aster ‘Monch’ is a reliable, late season performer. ‘Monch’ has blue, daisy-like flowers on stems up to 1m high. It has a slightly lax habit, so I like to interplant it between the Hydrangea and the Cotinus. This helps to keep it supported even in windy conditions. In some gardens, mildew can be a problem for Asters, so as a substitute I have occasionally used Clematis durandii with great effect.

Clematis durandii is not really a climber but more of a scrambler. It only grows to 1.6m in a season but its indigo-blue flowers last all summer and into mid-autumn. It’s not the easiest plant to get hold of, but certainly one to look out for.

Finally, we may mourn the passing of high summer with its vivid colours and scents, but autumn has its own attractions, from the russet colours of the turning foliage to the abundance of fruit in the orchard. Enjoy your gardening, whatever the season!

Hans van Oordt is a Jersey-based garden designer. All text and pictures

by Hans van Oordt.

Hydrangea 'Limelight' and Miscanthus 'Gnome' under a Japanese Acer and a Berberis

Project3:Layout 1 09/09/2016 14:44 Page 1

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APPLE RECIPES:Layout 1 09/09/2016 16:03 Page 1

JERSEY APPLES IN THE KITCHEN There are certainly good Jersey apple varieties that are great for using in cookery as well as for cider-making or for apple juice. Some are early fruiting, some are late. In the first of a two-part series, the owner of Samarès Manor and its apple orchards, VINCENT OBBARD, takes us on a ‘cook’s tour’ of the Jersey varieties POSSIBLY the best Jersey apple variety for cooking is the Gros France. I believe that every garden in Jersey should have one.

A good variation on the Gros France is the Petit France, similar in every way except it’s a smaller sized fruit. Both France apples are slightly sweet and have good flavour.

Petit France The bigger version, the Gros France, looks quite like a Bramley, but with less flattened, more conical appearance, a tough skin and is fairly large. However, it doesn't break up on cooking so easily as a Bramley. You can slice it for apple tarts and use it for tarte tatin, unlike a Bramley, which turns to mush in no time and, in my opinion, is always sour, whatever you do to disguise it.

If you are looking for a sharper, more lemony flavour, I would recommend the Gras Binet or its smaller companion, the Nièr Binet. Both have a really handsome dark red Nièr Binet shiny skin, which is very edible and looks good in open tarts if you want to leave the skin on.

Another really good rich flavoured apple is the Rouget, otherwise known as the Jersey Beauty. Try apple sauce made from Rouget, or use in any other cooking recipe. Baked Rouget is a speciality in itself.

The longer you keep it, certainly up to Christmas, the more the rich flavour sweetens, to the extent that you could call it an eating apple too.

Late Rouget

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There is, for those wanting to try out another companion variety, a Late Rouget, which also comes into its own after keeping. It is a hard apple so should keep well, but, in my opinion, the flavour is not so intense. Talking of eating apples, I don't have many, but I tried a Ballon (‘balloon-shaped’) apple at the end of last October, and it was really delicious to eat - full flavoured and sweet.

I am not so much a fan of the Romeril apples. They turn brown very soon when cut, so are really only good for cider. Their flavour is good but rather blander than the other Petit Romeril bitter sweet apples, like Tetard, that can also be used in cooking. I have used Tetard (‘tadpole’) – so called because of its conical shaped fruit supposedly the shape of a tadpole - in making apple butter and it was perfectly satisfactory.

The Côtard (‘Custard’), a custard yellow colour apple is described as 'sharp' and so it is, but there is no reason not to use it in apple butter as part of the mix.

Belles Filles

Côtard

The Belle Fille is a bitter sweet early cider apple.

Dr Frank Le Maistre described it as an allpurpose apple, so it should be tried as a cooker, but I haven't done so myself.

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Douces Dames There are two which I will mention because they have unusual names. I have not tried them in cooking but they may well be good.

The first is the Museau d'Boeuf ('cow's muzzle’) - so called because of its conical shape.

The Douce Dame is really good for early juice - to drink as naturally sweet fresh apple juice. It has no astringent after-taste, which is a characteristic of many cider apples, but I don't think it is really suitable for cooking.

Museau d'Boeuf

The second is the Gros Pigeonnet ('little pigeon' or 'squab') - so called because of its shape like a pigeon carcase. The Gros Pigeonnet has really good show appearance, one Gros Pigeonnet might say almost ornamental, with dark red smooth stripy skin. When ripe, it is good to eat or for juice.

Another apple worth a mention is the Capi. It is another bitter sweet cider apple - not for cooking. The well-known Jerseyman, Dr Frank Le Maistre, described it as 'Du Caplyi.

Streaked with red.

October. Cider of good flavour’.

Capi

Finally, there are a few that have been ‘re-discovered’ at The Elms, but they are, as yet, nameless, but not without purpose. Their characteristics have been identified, they do have numbers and some show real promise. What were their names? They have been discovered on farms, where once they were known varieties and planted out of preference, so they must have had names and purposes originally. Into this category comes 'No 2' which has been described as ‘a good cider apple’. It comes from La Chasserie Farm, so maybe that would be a good name to know it by? In fact, it has been ranked as 'best single variety cider apple' by the Jersey Cider Apple Orchard Trust, so I think it really should have a name.

However, as far as I know, not specifically good to cook.

Another very useful apple is 'No 77' which is a very early sweet juicing apple, rather like the Douce Dame. Its name may be ‘White Norman’ but this is uncertain.

All Jersey apples grow easily in Jersey, as you would expect.

They are all completely unlike the apples you can buy in a supermarket. They may not be so perfect in appearance and the sweetest ones will not compete with the sweetness of a Golden Delicious or Pink Lady from Waitrose or Tesco.

However, by comparison, their flavour will overwhelm you.

All those I have mentioned as good to cook will work in cooking recipes. If anything, I have a preference for the Gros France and Petit France, Gras Binet and Nier Binet ('nièr' means 'black' in Jersey French) as cooking apples, because I am more familiar with them and because I have a plentiful supply.

For our generation, cooking with Jersey apples is still experimental. That is to say, although Jersey was a place where apples were thoroughly understood, this is no longer the case. We need to re-discover some of the old knowledge.

I am still a beginner. We are so fortunate in having the orchard at The Elms of all the surviving varieties. There is still work to be done. I will have succeeded in my purpose if I get just a few more like-minded people interested in using and cooking with Jersey apples. *Next issue: recipes using traditional Jersey apple varieties

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MUSHROOM KING:Layout 1 10/09/2016 09:06 Page 1

IN THE HALL OF THE MUSHROOM KING HAMISH MARETT-CROSBY meets Franck Quinton, ruler of the Manoir de Lys and its woodland kingdom near Bagnoles-de-l’Orne mousseron (with honey from the forest and jus de viande) and/or tricholome St Georges meunière with hazelnut flour and watercress shoots.

DEEP in a forest in Southern Normandy lies a small - very small - secret kingdom.

Its capital is a family-run manor-house hotel with a Michelin-starred restaurant.

Being fanciful, it is a Kingdom where the citizens are mushrooms of many varieties and forms. Franck Quinton wears the crown in this little kingdom, not far from Bagnoles-de-l'Orne, where trompettes de mort play fanfares at his entry, chanterelles sing for his delight (what else would a chanterelle do?) and venerable cèpes are his most trusted advisors.

It is easy to become blinkered, used to things as they are: ‘But we've always done it that way!’

In a restaurant, for example, mushrooms come on the edge of a plate, somewhere near the steak. That’s the blinkered view, but then someone removes those blinkers and the world changes. For me, that someone was Franck Quinton, the chef-proprietor of the Manoir de Lys, who produces a menu using local products of an astonishing variety and complexity. Each day there is a mini-menu of different mushrooms which can be served as a light starter or as an addition to the main course.

The choice back in June was morilles (with cream white wine and shallots),

Trompettes de mort

Trompettes de mort and chanterelles also featured heavily. The homemade bread rolls had traces of Trompettes which put in their welcome appearance even in the ice cream which had been infused, and of course coloured, by their presence. It may sound like an echo of the medieval dance macabre, ice cream and trumpets of death (cue scary music)… that is as maybe, but the result was an extraordinary inspired blend to accompany macaroon with a suitably infused mousse and chanterelles sweetened with honey.

But simply to list the presence of mushrooms during the dinner is to detract from the gloriously inventive menu, delicate but at the same time heavily loaded with flavours producing a tasting experience guaranteed to make you not only remove your blinkers but also throw them away.

Frank, the chef-proprietor of the Manoir de Lys, has held a Michelin star at the Manoir for nearly 20 years. Coming back from a successful career in Paris to his family hotel, he was entranced by what the surrounding Forêt des Andaines could supply to create flavours that enhanced what the kitchen produced. In season comes wild myrtle, woodland herbs, chestnuts and, of course, an ever changing banquet of mushrooms.

Enter the hotel and every room pays homage to this ubiquitous product, from books, little carvings appearing in corners and, in the public rooms, some giant standing varieties put there as recognition of what makes the hotel the castle of this little kingdom; they also give advance notice, to those who arrive for the first time, of what is to come.

Franck Quinton

Frank told me how a chance remark about a barely distinguishable background flavour of mushroom in one of his cakes encouraged him to push the limits and remove the blinkers.

‘It was luck,’ he said. ‘I had made a cake in the shape of a Mushroom and it had been put in the fridge. At first I assumed the comments about the background mushroom taste had been brought about by its shape as I knew there were no mushrooms in the mixture. It was only when I went back to the fridge that I saw the cake had been stored near to the mushrooms and had, to a tiny extent, been infused by the scent. It was a moment of realisation; here was a new direction to go, an avenue to explore.’

As a temple to the importance of local produce, the Manoir de Lys (a Relais du Silence) should be a feature of everybody's pilgrimage. It’s an easy drive from St Malo to the rural delights of the department of l'Orne and, in the autumn, you can experience Frank’s kingdom at first hand, as a weekend stay can also include a pre-booked exploration of the forest with a mushroom expert or, if you prefer, a ‘micologue’. Alternatively you could just wander off and explore the huge Andaines forest that surrounds the hotel but, just to be on the safe side, leave a trail of breadcrumbs behind as you set off.

This peaceful little kingdom is ruled by the mushroom-king, Frank Quinton.

Pay him homage, enjoy the taste of the Normandy and throw away the blinkers as you leave.

Manoir du Lys, Route de Juvigny, La Croix Gautier, 61140 Bagnoles de L’Orne Chef Proprietor Franck Quinton Tel: 0033 233 37 80 69 Email: manoir-du-lys@wanadoo.fr For details of special weekends, mushroom gathering days and gastronomy, visit the website at: www.manoir-du-lys.com

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Wednesday 28 September - Sunday 2nd October

THE FESTIVAL OF WORDS THE second Jersey Festival of Words is fast approaching, with even more emphasis this year on its literary exploration of the Island’s own unique heritage and history.

ALONGSIDE presentations by some of the biggest names in contemporary writing, the 2016 five-day Jersey Festival of Words will offer fresh perspectives on some stories very familiar to Islanders and some neglected ones.

The festival was launched last year, fulfilling long-held ambitions that Jersey should have its own book festival, lop His Victoria both enriching local life and, in time, contributing to the development of event-led tourism. It was an immediate success, winning praise from both festival-goers and seasoned visiting authors for its range of writers, the warmth of its welcome and its special island atmosphere.

The 2016 edition will run from Wednesday 28 September to Sunday 2 October, opening in that most striking of Jersey settings, Mont Orgueil. For one night only, Island-based dramatists Plays Rough will perform as Plays Ruff, with their own unpredictable contribution to the nationwide commemoration of the 400th anniversary of Shakespeare’s death.

An important anniversary closer to home is September’s centenary of the Battle of Guillemont, in which the Jersey Battalion – comparable to the celebrated ‘Pals’ regiments – fought and died. It will be remembered in a talk by historian Ian Ronayne, who has done so much to bring that period of history back to life in books including Jersey’s Great War and Ours.

The Jersey Festival of Words will also honour the lives of three Jersey heroines, each famed for very different reasons: the Jersey Lily, Lillie Langtry, one of the first transatlantic superstars; scandalous Edwardian best-seller and early Hollywood screenwriter Elinor Glyn, remembered on one of Paul Darroch’s Jersey Hidden Histories; and Occupation heroine Louisa Gould, whose tragic story is being brought to the screen with a script by her greatniece, Jenny Le Coat.

Louis de Bernières

Jersey’s flourishing literary scene will also be represented by writers including John Samuel, Caroline Lea, Sophie Cousens, Rebecca Boxall, Nicky Mesch and Erren Michaels, whose modern retelling of Jersey legends has proved a huge hit.

They will be sharing a festival line-up which includes such internationally renowned names as former Children’s Laureate Michael Morpurgo, best-selling novelists Simon Scarrow, Victoria Hislop, Louis de Bernières, Louise Doughty and Alison Weir, historians Anne Sebba and Andrew Lownie, blogger Sarah ‘Unmumsy Mum’ Turner and leading children’s writers including A.F Harrold, Jim Smith and Chris Bradford, who talks about his Young Samurai series in full warrior regalia.

Simon Scarrow

Jersey’s own Story Beast, John Henry Falle, and spoken word artist Christian Foley, both of whom have developed a national following, will also be part of a packed programme at the Arts Centre, Opera House, Jersey Library, Durrell and CCA Galleries International. La Hougue Bie will also be used, as the apt and atmospheric venue for a writers’ workshop on ‘spirit of place’, led by poet Jo Bell.

In 2015, some 2,700 Island schoolchildren enjoyed performances by festival authors and this year the organizers hope to make that nearer 5,000.

Festival chairman Jennifer Bridge said: ‘The Jersey Festival of Words has three basic aims. As well as giving Jersey residents the chance to see and hear leading writers in all genres, we want to encourage literacy and the joy of reading among children and young adults and to promote the best of Jersey’s own creative writing talent. We were very encouraged by the response to last year’s inaugural festival and hope that Islander will attend and enjoy the even more varied 2016 programme.’

She added that the Island’s own language, Jèrriais, is not forgotten in the festival’s efforts to celebrate Jersey culture in a literary context. The richly expressive Norman-French dialect will feature in a presentation by teachers Geraint Jennings and Tony Scott Warren and songs by popular folk group Badlabecques at a unique literary cabaret. *Full information can be found at www.jerseyfestivalofwords.org

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Plemont in Autumn

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By our artist in residence, ANNA LE MOINE GRAY Looking towards Plemont from the edge of the cliffs; September mist, the end of the summer; the colour of the dry fields and cooling sea, a solitary figure on the beach.

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AUTUMN CAREY OLSEN:Layout 1 09/09/2016 16:35 Page 1

TO BUY OR NOT TO BUY? Listed buildings in Jersey and development rights,

by Advocate Samantha Hoare of Carey Olsen

THERE are many attributes of Jersey that I love, such as its beautiful coastline, rolling fields, winding country lanes and the many historical buildings dotted across the Island.

Some of these buildings are conspicuous, such as Mont Orgueil Castle. Some are modest and unassuming, hidden down an old dirt track, discovered only on a long muddy walk - but each is a gem to discover.

are important, and the level of protection to be afforded.

Both the interior and exterior features of a building may be affected. These details inform what sort of development will be permissible. If a building is listed, it does not place a prohibition on all development, but a careful balance must be struck between preservation of the building's historical/ architectural assets, and its development.

The Planning and Building (Jersey) Law 2002, together with the Revised Island Plan 2011, seek to protect these historical gems. This protection places restrictions on the ability to develop historical buildings, so that their historical authenticity and fabric are not lost. For a prospective purchaser the fact that a property is afforded such protection may put them off buying the property. It is therefore important to investigate whether a building has been afforded any protection and what restrictions there may be on development before committing to buy.

How do I know if a property is protected?

The Minister for Planning and Environment is required in accordance with Article 51(1) of the Planning Law to maintain a list called the ‘List of Sites of Special Interest’. The Minister shall include on that list a building which he is satisfied has ‘public importance by reason of’: (a) (b) ‘the special archaeological, architectural, artistic, historical, scientific or traditional interest that attaches to the building or place’.

When placing a building on this list, the Minister must give reasons for listing the building and identify an appropriate grade of protection. The reasons to list and the grade will identify what historical/architectural features of the building Photography by: Amanda Falloon 62 -

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Restrictions on Development.

If you own a listed building and wish to apply for planning permission to develop it, Policy HE1 of the Island Plan is relevant. It states:

However, the owner of a listed building must be careful because even if you think the works would fall into one of these two categories, you may still require planning permission because your building is listed.

‘There will be a presumption in favour of the preservation of the architectural and historic character and integrity of Listed buildings and places, and their settings. Proposals which do not preserve or enhance the special or particular interest of a Listed building or place and their settings will not be approved.’

If a building is listed, quite often this listing will displace any permitted development rights granted under the GDO. It is always important to double check the position. In terms of works that are not classed as development, Article 54 of the Planning Law sets out that if you undertake works on a listed building, or change its use, if this adversely affects the special interest of the building you will be guilty of an offence if you have not sought permission.

Policy HE1 sets out that planning permission will not usually be granted for the following types of development: • the removal of elements of historic fabric, and the replacement of them with modern alternatives; • the additions of external features such as satellite dishes or roof lights which adversely affect the special interest or character of the building; and • extensions, or total or partial demolition of a building.

The terms of Policy HE1 are strict but not insurmountable.

One must therefore have a clear understanding of which features of the building are important, and where possible seek to retain and protect these features. Good architects can often find a solution which strikes the right balance.

It should be noted that some works to a property will not ordinarily require planning permission, this is either because: (i) those works are not considered to be development, or (ii) the works are classed as development but fall within certain classes of works that have already been granted planning permission in accordance with the Planning and Building (General Development) Jersey Order 2011 (the "GDO") (a.k.a. permitted development rights).

If you are tempted to purchase a historical building, it is often because you are attracted to its historical features. Clearly there are obstacles to negotiate and these can be overcome by ensuring you protect the key historical assets of importance.

When making a decision to purchase you therefore need to consider whether your love of the property and its historical features outweighs the obstacles you may have to overcome in the future if you choose to develop. *If you have any queries regarding the planning application process, contact a member of the Carey Olsen Litigation or Property Group, who would be delighted to assist. *This article is only intended to provide a very general overview of the matters to which it relates. It is not intended as legal advice and should not be relied on as such.

BOSDET:Layout 1 10/09/2016 18:52 Page 1

HELPING THE CHARITY SECTOR TO HELP ITSELF… …that is the ethos behind the Bosdet Foundation, which provides both funding and skills for many of Jersey’s charitable initiatives, including the new ‘Jersey Community Partnership’.

ALASDAIR CROSBY spoke to the foundation’s general manager and MD of Les Ormes, Mike Graham Certainly since his arrival at Les Ormes in the year 2000, Mike has seen Les Ormes grown exponentially.

‘When I came to Les Ormes, there was just a golf course and four indoor tennis courts. In the past 16 years we have built four more courts, a driving range, and we have constructed 68 self-catering units. The first 24 one-bedroom lodges were built in 2007, and since then there has been one project after another – netball, football, the swimming pool, fulfilling the original business aim to develop Les Ormes as a leisure site. The profit from all our activities and all our properties generates the cash that we give away.’

THE Bosdet Foundation – it has nothing to do with the well-known Jersey artist of the 19th Century, but with the charitable project of late St Brelade builder and developer, George Bisson. The foundation was named by him after his mother’s maiden name.

It was the late Mr Bisson who, recognising the future potential of tourism in the Island, bought Les Ormes Farm after the Occupation and began to develop it - first of all into Les Quennevais Camp Site and later on into Les Ormes Golf Course. He was not only a hard-nosed and successful businessman with a Midas-like talent for creating successful development projects, but he also funded many charitable causes. In 1989, when he felt he was growing old, he set up the Bosdet Foundation and handed Les Ormes over to the foundation to run.

The foundation’s general manager, Mike Graham (who is also the managing director of Les Ormes) said: ‘The whole remit of the foundation is to run the ‘Les Ormes’ business successfully, so that it can generate cash for the foundation to give away.

‘But the business has to be successful and we are very focussed on making it so, because the more we build the business up, the more we are able to give money away.

At the moment it is about £300,000 a year, but as business continues to expand, we estimate that eventually it will be about £1m a year. ‘

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Asked who benefitted from the donations from the foundation, he replied: ‘Only Island causes or charities. We can’t give to animal charities and we can’t “push” religion, although we have given to religious groups who are doing community work. Our biggest project has been the refurbishment and development of Maison St Brelade – it is in our own parish, after all, and George was always very supportive of his own parish’s causes. The Maison St Brelade has received half a million pounds from us over five years.

‘But we tend to focus on children - a lot of the things we do recently have been involved in providing sport or open-air activities for them. We have donated money to the Jersey Childcare Trust and the Youth Service in respect of counselling for teenagers; Action Against Rape (sexual abuse of children is much wider than one might think in Jersey) and the Women’s Refuge.

‘We always try and think: “What would George Bisson have done?”

‘Apart from just giving money away, an aim of the foundation is to help people to help themselves. Sometimes giving money is not the right answer. There is a perception in Jersey that people are always saying: “Give us your money, give us your money…”

It’s not always about money. Sometimes it’s about how can we help each other – and helping the charity sector to help itself. We have a fantastic community here, how can we help it do better?’

That has been the motivation for the Bosdet Foundation. He continued:

‘The charitable sector in Jersey can sometimes be neither very efficient nor effective. Some charities overlap but there are also gaps that are not covered by any charity. No one knows how many charities there are - nor is there enough research in Jersey to know what the social needs are… the charities that shout the loudest or are the best run tend to get the money!

‘We have felt as a foundation that there should be a body in Jersey to organise and co-ordinate the charitable sector. So we are now a partner in setting up the Jersey Community Partnership and we hope that Bosdet’s function will evolve into this new role. It will be chaired by Nigel Smith with Katie Griffiths (formerly of the One Foundation) as CEO; the foundation is paying her salary for the first six months.’

He continued: ‘Unless somebody takes the lead, nothing happens, so that is what we are doing - trying to create a market place that will make it easier for charities to present themselves better and to receive money from donors.’

The chairman of the Bosdet Foundation is Peter Bertram, who was George Bisson’s lawyer and helped to set up the foundation originally. Since then, the assets of the foundation have been built up from £8m to £35m, and it will be helping Jersey for the long-term. As Mike said: ‘We are part of Jersey, we are not going away, this is not a flash in the pan. We are always looking at how we can maximise our assets at Les Ormes so that we can generate more money for the foundation.

‘It is very satisfying to work here. Effectively Les Ormes is a social enterprise, but I’ve never really thought of it that way: we are running a successful business as best we can – and we can’t risk the business by taking out money imprudently!’

He added: ‘George Bisson would have been very proud of what we have done here.

His philosophy was always: “develop the business – and do good with it”. That very much remains our own philosophy.’

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WACKY JOEY CARTOON - ALDERNEY AIRPORT

SO NEAR BUT YET SO FAR….

Once upon a time… travel between the different Channel Islands was easy, cheap and relatively problem-free. JOHN YOUNG asks: why is it not like that now?

TRISLANDER NEW COLOURS MY weekly commute between the Islands for the last 14 months has proven to be expensive and unreliable. This is not just an inconvenience but is economically and culturally damaging to all our Channel island communities. Jersey is so very fortunate to have a well organised and efficient airport with some excellent air services; unfortunately it is presently let down by inter-island services. The authorities in both Islands need to get together urgently to plan for improvement.

In 1979, inter-island travel was easy. A day trip to Guernsey was part of a Jersey holiday. There was always ‘a boat in the morning’, British Rail mailboats always sailed on time, Condor, then under Island ownership, ran frequent fast hydrofoils to St Malo, Guernsey, Sark and Alderney.

Using the Aurigny portacabin at Jersey Airport was easy: checking in, being weighed, boarding the Islander and 15 minutes flying time later, arriving in Guernsey.

Things have changed. Guernsey government shareholders acquired Aurigny in 2003. They ended direct flights from Jersey to Alderney

AERIAL OVER ST PETER PORT

a decade ago. Early in 2015 Trislander aircraft were retired from its Guernsey to Alderney route. The migration to Dornier aircraft has been problematic. Lack of pilot hours, aircraft certification, technical failures, pay load, fuel availability and ground operational problems, have added to delays and cancellations due to weather. An improvement is promised, but Alderney people are not holding their breath. They have suffered badly from fewer flights, high fares and unreliability which have been very damaging to life and the economy in Alderney, which is trying to attract much needed new residents and businesses.

This experience should sound a warning bell to Jersey to protect our lifeline links.

In March 2014 Aurigny pulled out of the Guernsey – Jersey route, relying on a code share agreement with Blue Islands, operating fewer flights with larger aircraft.

Scheduled flight times no longer suit local business needs. Since the notorious Liberation was brought into service, when Condor foolishly replaced their two reliable vessels, the lottery of arrival and departure times and limited seat availability inter-island, means there is no bad weather back-up.

Until the takeover by Flybe on 6 June this year, the Blue Islands air service to Guernsey was reliable and flexible.

The code share with Aurigny worked well, providing lower through fares to Alderney, easy bookings and flight changes. For the first two months the service deteriorated badly. Flybe failed to communicate with passengers about frequent cancellations at short notice and frequent delays. Many business meetings were disrupted or cancelled.

Fares are no longer economical for leisure and sports travel, booking is inflexible and customer service has reduced.

There are big problems in Guernsey airport.

Having spent many hours delayed in Guernsey airport during the last year while in transit, I could not fail to notice Aurigny aircraft uneconomically on the ground for hours and frequent delayed flights. I heard numerous grumbles of high air fares from Guernsey folk, who look enviously at Jersey’s Easyjet service. Their States injected £25 million of capital into the loss making Airline this year, in an attempt to build routes out of Guernsey. Aurigny’s future under Guernsey States stewardship must surely be in doubt.

Years ago we had the Channel Island Transport Authority with political representatives of both Islands. It is essential for States members to get together urgently to develop a strategic plan for both Islands’ transport. Unless we can improve inter-island links, how will we ever achieve the internationally important World Heritage Site designation for the Channel Islands with our wealth of heritage, so essential to both islands future tourism?

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SHOTGUN (AND) WEDDINGS The Chateau du Val, between Rennes and Vannes, is a place for shooting parties and wedding parties (if not at the same time) â&#x20AC;&#x201C; and also for good food. ALASDAIR CROSBY went visiting

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Owners Jas and Jocelyn Saini.

IT is another land: hills and woods, small villages and farmland. This quiet, green country is just an easy drive from Saint Malo: take the fast road south, drive a short way round the Rennes ring road and turn off towards Redon on the D117.

Once back in the countryside, turn off at the exit marked ‘Saint-Just’…. and start threading country lanes in the heart of rural Brittany.

Then the Chateau du Val comes into view: very much what a 19th Century gentleman might have imagined a mediaeval castle ought to look like. The original owner built the chateau not so much as a family home as a place for sporting and ‘country house’-type parties. It incorporated all the latest and most luxurious features of the late 19th Century – as well as requiring an army of servants to run.

The 20th Century was not kind to big houses that required maintenance by an army of servants, but as far as the

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TREE CARE

SICK, DISEASED OR INFECTED TREES. Autumn is the best time to treat your trees with Compost tea.

Chateau du Val is concerned, in some senses nothing has changed too much: after a decline in its fortunes it is now once again an oasis for leisure, field sports and convivial enjoyment.

It is owned by a British couple, Jas and Jocelyn (‘Joss’) Saini.

Jas owns a company connected with public healthcare I.T; his wife has family connections with the Duke of Richmond Hotel in Guernsey and grew up on a Wiltshire farm (which had a herd of Jersey cows). They divide their time between their holiday home at Chateau du Val and their working address in Geneva.

Restoring the Chateau has been an ambitious project for them. It was run down, but ‘Jas and Joss’ now run tailor-made shooting breaks: ‘rough pheasant shooting’ for corporate and private parties. continues overleaf...

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The guests, depending on their number, can take over accommodation in the chateau (nine bedrooms sleeping 22) or the ‘lodge’ – the old stable block, an imposing building in itself, which sleeps 19 in six bedrooms.

There are no beaters employed to drive the game to the guns, and the number of guns are limited to a maximum of six, for security reasons. The guns have to stay in line and wear thin pink jackets – for their own safety.

‘We are not a hotel or bed and breakfast,’ Jas said, ‘we are not geared up for individuals just passing through and staying for the night. But we think it is ideal for parties – perhaps shooting parties, perhaps wedding parties, perhaps family get-togethers for important celebrations. There is a great deal of space available, both inside and outside – in the grounds and the estate’s woods and surrounding countryside and plenty to do on the estate and nearby.’

The estate is also known for its woodcock - the woodland scrub is ideal for them. The estate also offers clay-pigeon shooting.

The on-site facilities include a 15m swimming pool with cover, an all-weather tennis court, private forest (with marked trails) and a lake with the possibility of course fishing.

A warm July afternoon was a good day to take the path with Jas through the estate’s woodland leading to the lake, following the lead of Arti, the family black Labrador, padding along in front of us. The woods sweep down to the water’s edge: this would be a good setting for a ‘Famous Five’ adventure story.

Then we took the path uphill to view the tangle of gorse and brambles where the pheasant pens are located.

They rear Reeves pheasants, a beautiful bird where the cocks have a spectacular black, white, and gold plumage and tails that can reach five feet. The chicks are bought in at 10 weeks old and grow up in the safe tangle of undergrowth – about three acres – enclosed by fox-proof fencing and raptor-proof net covering. When they are adults they are let out of their ‘pen’, but the environment outside is just the same as the environment inside: furze and bramble and bushes. In this tanglewood the pheasants continue to live as wild pheasants should, enjoying presumably happy pheasant lives until one day they meet a hunter with a gun…

‘It’s a great day out, physically and mentally,’ he said, ‘and there’s a great sense of camaraderie. Sometimes the guns walk some 20 kms – after that you feel like a whisky or two.’

And after that 20km hike and a whisky or two…. it’s dinner time. This is the department of Mark and Catherine Fowler, another English couple who do the catering at the chateau for English-speaking shooting parties, as well as for wedding receptions and other events. They live at Josselin (as many readers will know, a picturesque mediaeval town not too far away) where they run a cookery school and outside catering business, Cerise Sauvage.

This leads on to the question: ‘what can a non-shooter do at Chateau du Val?’ One answer is that Mark and Catherine are happy to organise a cookery workshop. They are the proprietors of one of Brittany’s most popular hog and spit-roast event caterers, specialising in weddings, country fairs, private functions and corporate hospitality days – the range of their activity includes the Channel Islands as well.

Otherwise ‘alternative activities’ include horse riding at a nearby stables, or visiting the charming little town of Le Gacilly – home of the late Yves Rocher and the base of his world-famous company. Its narrow cobbled streets are full of arts and crafts people and flowers and botanical gardens.

‘With our hunters, the pheasants win most of the time,’ joked Jas. ‘This area is really a halfway house for the birds. They are wild still - it’s not as if they are kept in small crates. We try to keep the same environment outside the pens as well as inside, so that they continue to feel at home. They know how to hide and how to nest.’

But for the writer of this article (a covert archaeologist), especially fascinating were the many megaliths in the area; at one minor crossroads near the chateau were signposts pointing to megaliths in all four directions. It seems as if the area was more populous in the third millennium BC than in the third millennium AD.

He continued: ‘There were 27 days of shooting last season, with lots of regulars visiting and returning, including a party of friends from Jersey. We like people to have a good time, so they have to see the birds and have to have a chance to shoot them. Everyone shoots a lot of cartridges and no one goes away saying “we didn’t see anything, we didn’t shoot anything”.

Altogether, Le Val is an hospitable, interesting and attractive destination – both for those who shoot and for those who don’t.

‘It’s difficult to shoot the pheasants, but it’s good sport.

When you do bag one you feel a sense of achievement – it’s not easy.’

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Visitors from abroad, who have difficulty in bringing their own guns through border controls, can rent one inexpensively from the local gun shop.

RURAL Autumn 2016

Chateau du Val Jas and Jocelyn Saini Phone +41 79 948 52 22 E-mail: joss.saini@yahoo.com.

Website: www.chateauval.com Cerise Sauvage catering: Mark and Catherine Fowler e-mail: info@cerise-sauvage.co.uk

PAGE 69:Layout 1 12/09/2016 11:58 Page 1

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ZOE AUTUMN 2016:Layout 1 08/09/2016 19:25 Page 1

IN THE KITCHEN Autumn recipes with Zoë Garner I LOVE making scrummy food on the weekend to share with my family and friends, but I don’t want it to feel like a chore. That’s why these recipes are ideal, as they are quick to make and delicious too. So whether its brunch, lunch or supper, kick back, relax and enjoy a feast with your friends.

MUSHROOM STROGANOFF Serves 4 500g basmati and wild rice 1tbsp olive oil 1 onion, finely chopped 350g mixed mushroom, chopped, such a portobello, chestnut and button 2 garlic cloves, crushed 200ml beef or vegetable stock 1tbsp each Worcestershire sauce and Dijon mustard 150ml half-fat soured cream a small handful of parsley, finely chopped 50g parmesan, grated 1 Bring a large pan of salted water to the boil and cook the rice according to the packet’s instructions.

Heat the oil in a large frying pan and cook the onion for 5min, until starting to soften. Increase the heat and add the mushrooms and fry for a further 5min, adding the garlic for the final 1min of cooking time.

2 Pour in the vegetable stock, Worcestershire sauce and Dijon and bring to the boil. Reduce the heat and simmer for 5min. Season to taste.

3 Remove from the heat and stir in the soured cream and almost all of the parsley. Put the drained rice onto the plates and top with the mushroom mix. Garnish with the remaining parsley and grated parmesan.

Zoë’s Tip: Next time around, why not add chicken or beef, just reduce the mushrooms to 200g. It works really well with either chicken thighs or thin slices of fillet steak. D’lish!

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THAI BUTTERNUT SOUP Serves 4 750g butternut squash, peeled and chopped 1tbsp olive oil 1 onion, chopped 1 lemongrass, bruised 1/2 inch fresh ginger, grated 2tsp green Thai curry paste 750ml vegetable stock 400ml coconut milk pumpkin seeds, to garnish 1 Heat oven to 200C (180C fan) mark 6. Put the butternut squash in a roasting tin and drizzle with half the oil, roast for 30mins, until cooked through.

2 Heat the remaining oil in a saucepan, add the onion and lemongrass and fry for 10min, until softened.

Add the ginger and curry paste for the final 1min of cooking time.

3 Add the roasted squash, stock and almost all of the coconut milk, reserving a little for drizzling at the end. Simmer for a further 5mins. Remove the lemongrass and using a hand blender blend the soup until smooth.

4 Heat the smooth soup, season to taste and serve.

Drizzle over the remaining coconut milk and scatter over the pumpkin seeds.

STICKY GINGERBREAD Makes 9 large squares or 36 bites 150g butter 100g dark muscavado sugar 200g golden syrup 1 large beaten egg 50ml milk 250g plain flour 1tbsp ground ginger 1tsp bicarbonate of soda 100g stem ginger, finely chopped, plus 3tbsp of the syrup 1 Preheat the oven to 160C/140C fan/gas 3. Line a deep 8in square tin and with baking parchment. Put the butter, syrup and sugar into a large pan and gently melt over a low heat, stirring as it melts.

2 Remove the pan from the heat and add the beaten egg and milk. Add the flour, ground ginger, bicarbonate of soda and stem ginger and syrup and stir well to combine.

Zoë’s Tip: Unlike many bakes, this one benefits from being made in advance, getting stickier and more moist by the day. Just keep it in an airtight container. *See Zoe’s website: www.zoes-kitchen.com

3 Pour the mix into the lined tin and bake for 1hr, checking that an inserted skewer comes out clean.

Leave to cool in the tin for 10min before turning onto a wire rack. Cool completely before serving. To store, wrap in clingfilm and keep in an airtight container for up to a week.

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GENUINELY JERSEY Jersey's produce lends itself to all sorts of purposes and occasions, of course.

SUZANNE LE LAY details a few examples: its use in gastronomy, its potential in creating a new business enterprise and for teaching Islanders about agriculture and hospitality GRAND HOTEL A hidden hotel garden is helping a top chef cook up award winning food IT might be surprising to know that the produce grown in a tiny sunless space in central St Helier is being served up in a three AA rosette restaurant. But that is exactly what is happening at the five star Grand Jersey Hotel & Spa. Brainchild of executive chef Nicolas Valmagna, the garden was initially established in January this year. Having been approached by Glynn Mitchell of Promessa Organic, Grand Jersey’s French-born Chef was incredibly interested in the prospect of creating a kitchen garden using an all natural fertiliser.

Motivated by the opportunity to ‘grow his own’ and particularly to cultivate some unconventional ingredients for use in his dishes, Nicolas set to work transforming a wasted, disused space at the rear of the hotel from a shady unloved yard to a thriving (albeit somewhat compact) oasis.

The first crops to show their leafy heads included sage, beetroot cress, different varieties of thyme and rosemary along with fragrant coriander, marjoram and oregano. Broad beans and strawberries hailed the first taste of summer and now as autumn approaches the garden is bursting with butternut squash, beetroot and pumpkin along with juicy blackberries and tangy rhubarb.

Nicolas and sous chef Luis Silvestre lovingly care for the Grand’s garden, spending around one hour each out of their incredibly busy days tidying, tending and cultivating the many unusual crops. Despite never attempting to grow anything in the past Nicolas is delighted with the results so far and is excited to be able to use the ingredients direct from the garden in the exquisite dishes prepared for the discerning diners at Tassili.

In addition to creating the kitchen garden, Nicolas and the team at Grand Jersey has been supplying Promessa Organic with previously worthless ‘kitchen scraps’; vegetable peelings, egg shells and oyster shells among other unusable waste has all been salvaged from the refuse and used to create the compost ‘tea’ which is used as the natural fertiliser.

Looking ahead, Nicolas has grand plans for the Grand’s garden, hoping to extend the space next year and even begin to cultivate crops on top of a disused garage – watch this space!

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PROJECT BUMBLEBEE Soup, solace - and a training in agriculture and hospitality from the Salvation Army THE launch of a Community Hub at the Salvation Army’s HQ in Minden Street, together with a bakery and café, took place recently.

The dream of Captains Mel and Steve Scoulding has been a long time coming, but their vision of providing soup (and solace if required) to Islanders from every walk of life is now being realised.

Mel and Steve came to Jersey as newly commissioned Officers.

Aware of a property and field that had been gifted in a will to the organisation, the pair were convinced that there was a purpose for the derelict house called Bramble Cottage and the adjoining Bumblebee Field.

After being rented out for a number of years, the property, which sits high on Gorey Hill overlooking the harbour, now lay unloved and empty. Although offered for sale at offers over £1m there was little interest. Mel and Steve were convinced of the need to keep the land and in doing so provide both food and opportunities to needy Islanders. After a long time of hoping and praying, in 2013 Mel and Steve finally convinced the UK-based Divisional Commander to allow the Jersey Corps to take on the property. On visiting the UK they handed over a Jersey pound note: ‘In full and final payment.’

Then the hard work started…. The house was refurbished and is now the Officers’ quarters. The next task was to tackle the field, which was completely overgrown. A group of volunteers with a passion for gardening helped for the initial six months, after which a local gardener came on board, working for a full year preparing the ground for growing.

The first trial crops were reasonably successful with a harvest of onions, squash, pumpkins, green beans and carrots, though the tomatoes didn't fare so well - decimated after a heavy storm.

With a first season under their belt the team gained confidence: tomatoes, chillis and peppers have been moved inside a greenhouse and new crops such as celeriac, celery and corn have been planted.

The intention of Project Bumblebee was always to give Islanders opportunities. By offering a ‘hand up, not a hand out’ the team are now providing training in agriculture and hospitality. They are teaching people how to grow crops and turn the produce into soup; they’re employing bakers who will share their skills and in doing all of this, providing a way for those who need a helping hand to get back on track.

LOCAL PRODUCE:Layout 1 12/09/2016 06:40 Page 2

created using all local ingredients, as well as the launch of a range of Jersey Sea Salt beauty products.

Demand is increasing and in order to upscale and grow production the team are now looking for land, perhaps one of the biggest challenges faced to date. By 2019 Jersey Sea Salt aim to have around twenty specially constructed salt houses, occupying AN empty salt cellar during dinner around two vergées of land. was the catalyst for Dave Miles and *For more information on Jersey Sea Salt visit their Facebook his business partner Matthew Taylor page www.facebook.com/seasaltjersey/ to embark on an exciting journey.

It is a journey that has taken Dave out of his secure position in financial L'HORIZON services and into the role of local A dish of local surf artisan producer, with his daily and local turf diary now defined by the tides, rather than ruled by business meetings and client presentations.

Around two years ago, Dave went to the condiment cupboard only to find the saltcellar bare. But the view from his home in Fliquet SURF ‘N’ TURF – it’s a provided the answer: with an uninterrupted view of the ocean, well-known combination, of the solution was clear – sea salt. course, of the produce of the So on that occasion Dave simply collected some sea water, boiled it land and sea. But L’Horizon down and had the required seasoning for dinner… but that was Beach Hotel and Spa’s just the start. executive head chef, Andrew Soddy, has given this dish a The salt created that evening had a unique flavour and Dave and very local emphasis.

Matthew set about developing the idea further, spotting a gap in the market for an all-natural sea salt, produced from the cleanest He said: ‘My own take on the dish is essentially a play on the waters in Europe. classic idea of combining beef and prawns. My dish uses local As you may imagine, the overall process is relatively simple: collect pork belly, served with local apple gel and pan seared hand some seawater, evaporate the liquid, leaving the end product – dived scallops. salt. But rather than boiling the water, they use a solar evaporation ‘It is all local produce, of course. There is so much available process to create unique salt crystals, beautiful both in aesthetics in Jersey - all the seafood, scallops, lobster, crab; in particular and flavour. An experimental salt house was created and the pair, brown crab. Then there are the strawberries and Jersey assisted by friends and family, began to trial production.

Royals, of course - and I really like the meat, pies and Once dried, the salt crystals are harvested and then hand filtered sausages from Jon and Jenny Hackett at Brooklands Farm.’ before being hand packed into jars, weighed, quality control He continued: ‘Jersey has such an abundance of quality local checked and then distributed. produce; the climate is ideal for growing many fruits and Sustainability has been very important element in the equation. vegetables and of course we are lucky enough to be able to Taking care of the Island’s waters and ensuring a low carbon serve seafood literally straight from the sea – you can’t get footprint are key factors in the overall ethos of the brand and the fresher than that! business adheres to strict guidelines with regard to the collection times and depth of water.

‘It’s fabulous when we can say: ‘Look out for fishing boat J33 Bellebird - that’s the boat your lobster came from this morning.’

Jersey Sea Salt has a strong social responsibility focus and aims to set up a foundation to raise awareness of the importance of caring He added that it was vital to build relationship: ‘I’m lucky to for the ocean, focusing on activities such as beach cleaning and have a great rapport with many local farmers, growers and protection of the marine environment. fisherman. I try to meet them as often as I can, get to know Fast forward 24 months or so and Jersey Sea Salt is most certainly them and to learn from them. It’s great to hear the stories a reality - many local chefs have embraced the local product and behind the produce and to share this with our guests.’ at Suma’s it stars in ‘Jersey Sea Salt and passion fruit dessert’.

Andrew has quite a pedigree. He learned his trade at the Jersey Sea Salt does have a truly unique flavour, tasting of the sea, Dorchester Hotel, Park Lane and while was there he had the fresh air and summer days. Tingling on the tongue, it’s invigorating privilege to cook for the Queen. Leaving the hustle and bustle and a little tangy with a hint of the surf. Perhaps it’s interesting of the City, Andrew took to the sea where he shared his cruise taste is due to the fact that the usual process of boiling water to ship kitchen with the celebrated Marco Pierre White. Now create salt depletes the minerals, but by using a solar evaporation back on dry land Andrew likes to create dishes with a twist on process these important elements are retained and the salt created the well-loved classics. is high in potassium, magnesium and calcium.

Asked where the inspiration for his signature ‘surf ‘n’ turf’ But the dream doesn't end here, Dave and Matthew have great vision dish had come from he replied that it was similar to a dish for Jersey Sea Salt, just one of their aims is to see it served on every that Anton Mosimann had created at the Dorchester. first class flight and, with interest to date from as far afield as China, Hong Kong and Dubai, and that dream could soon become a reality.

‘When I was a young Chef, Willie Elsener, my boss at the time, gave me a blind box to test my skills. This was the dish I Just launched is a new ‘salt and pepper’ pot, a perfect blend of the created and it impressed him enough to promote me!’ two traditional seasonings. Also in the pipeline are some more pairings including chilli salt and seaweed salt, both of which will be RURAL Autumn 2016 - 73 A GENUINE JERSEY SEASONING Jersey sea salt – what could be more local – or more genuinely Jersey?

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SO, WHERE DO WE GO FROM HERE? Mike Stentiford has the last word SOME 40-odd years ago, I vowed to combine an avid interest in the natural world with some deep down and dirty, hands-on conservation work.

To my way of thinking, establishing this firm personal relationship with local wildlife and the places where they live was the right and proper thing to do.

Indeed, I still do.

Four decades later, we’re all still here and, certainly speaking for myself, I cannot ever remember, once, having a single speck of regret.

Times, though, are not as they once were and with the world now seriously focused on political, social and economic issues, the question is, how can the natural environment continue to contribute in equal partnership?

The simple crucial answer is that it has to, because each of the components depends, in one way or another, on the success or otherwise of the other.

How come?

A fairly recent UK government sponsored initiative, The National Environment Assessment (or NEA for those of us who prefer to keep things short), publicly proclaimed that the British landscape - its mountains, lakes, wetlands, woodlands and, more especially, its urban open green spaces - are worth billions of pounds sterling to the UK economy.

It’s a plain and simple fact that is clearly applicable here in Jersey although, because such areas are mostly free and accessible to you, me and our friendly next door neighbour, it’s a privilege that’s easy to take for granted.

Although seriously constrained by the current international financial famine, environmental issues nevertheless still remain reasonably high on the political agenda.

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They tend, though, to lean more heavily towards what we might consider to be the more weighty of green challenges - climate change, waste disposal, energy efficiency, recycling etc: All those critical issues demanding massive financial investment.

There’s no question, however, that each one sits firmly, equally and comfortably in the spacious lap of our priceless natural environment.

And yet, attempting to balance wild places and wild things harmoniously against Jersey’s steady increase in population and development is already proving something of a major political headache.

The term ‘natural environment’ - if there is such a thing - covers a whole package of subject matter; from an entire range of familiar green landscapes and maritime habitats to all those glorious creatures that eke out a living at both ends of the pecking order.

Yet, knowing of the existence of these natural neighbours and, even more importantly, understanding their place in the general order of things, is likely to prove a critical factor as demands on the Island’s landscape become ever more persistent.

The trick, as I see it, is for each and every one of us to make a real effort to co-exist with our ‘natural environment’ as best and as tolerantly responsible as we can.

Whether we succeed or not will be entirely dependent on the outcome of the struggle we all have in finding that modest bit of extra precious open space in this finite little green island of ours.

Personally speaking, I believe that the conservation of nature exceeds all other important issues if, for no other reason than for what nature does for us.

So, where do we go from here?

Well, that’s a decision for each and every one of us I guess.

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