Mike talks Bake O , cooking, and the importance of sourcing local p28
STOP THE FAMILY FARM TAX
Six actions you can take p21
FIT FOR THE FUTURE
Implementing regenerative p17
to help your mental health p8 p10 grazing practices business
All things milk contracts p34
BRITISHWOOL –TRAININGAND SUPPORTING
the next generat ion of shearers and wool handlers.
PUBLISHED BY:
NFU, Agriculture House, Stoneleigh Park, Stoneleigh, Warwickshire, CV8 2TZ
EDITOR:
Beth Wright beth.wright@nfu.org.uk
WORDS BY:
Beth Wright, Jack Allwood, Darcy Johnson, Zoe Legg, Sophia Ashe, Laura Yates, Charlotte Gibbs, Jessica Stewart, Magnus Brown, Naomi Williams-Roberts, Sian Grove, and James Scott
DESIGNED BY: John Cottle
COVER
Q&A with
Zoe Legg's plans for setting up
Sophia
Catch
Implementing
James
Scott Keyes scott.keyes@nfu.org.uk
Welcome, 2025...
Well, that past year went by in the blink of an eye. Here we are again, with me welcoming you to another new year. As I write this in mid-January, Christmas already seems like a lifetime ago. I hope you enjoyed the festive period, managed to take some time to catch up with loved ones, and that 2025 has got o to a positive start for you all. While there are a number of issues currently hanging over the sector, it is my new year's wish that you are looking after yourself and indeed each other where you feel able to do so. We are at our strongest when we are united and it is at times like these when pulling together and leaning on each other for support will make the biggest di erence.
In this edition of the magazine, we take a look at the six things you can do to help our Stop the Family Farm Tax campaign and share details on our National Day of Unity, which will take place on 25 January.
We also have some great content written by you guys, sharing stories about diversification ventures from milk vending machines to wedding companies.
SYFAP Ambassador James Scott explains how his milk contract works and shares his key takeaways from the first two years of running his own herd, while Jack Allwood answers some questions on his diversification business, Moo'trition.
There is also a feature on a young farmer who is working with McDonald’s UK & Ireland and sustainability experts FAI Farms to implement more regenerative grazing practices for his suckler herd, and we chat to Mike Wilkins about his experience on Great British Bake O .
As always, if you have a story to share, please feel free to drop me an email - I love to hear from you!
Beth Wright, Editor, Student Farmer
Fourth-generation farmer Jack Allwood's Moo’trition vending machine business ofers milk, milkshakes and ice cream, with the site open to the public to watch the milking process. He chats to Beth Wright.
John Cottle
QCan you tell us a bit more about Moo'trition?
Sure, we're a milk bar based in Cheshire o ering pasteurised fresh whole milk, milkshakes, hot beverages and ice cream from our vending machines. We also have a viewing platform into the milking parlour where members of the public can come and watch our cows being milked.
I'm really passionate about educating people about the dairy industry and dispelling myths. I hope that by opening our doors and showing people how we milk our cows and, more importantly, explaining to them why we do it, I can do just that.
We started out with just one vending machine in September 2023 in what was, e ectively, a garden shed but have now expanded to a much larger barn o ering 12 di erent milkshakes in addition to our pasteurised fresh whole milk and artisan ice creams.
Upstairs, we have the viewing platform that looks out over the rotary parlour that really helps us to explain how our milk travels just yards to go into our bottles!
Q What made you want to launch the business?
I decided to launch Moo’trition for a few reasons. Growing up, I’ve always had non-agricultural friends which made me realise from an early age the majority of the general public don’t actually know what we do as farmers.
This belief was furthered after I went to a city university and studied accounting and financial investmentnot exactly an ‘ag degree’ but hey, all business is relative! Being consistently around people who were not farmers for four years further reinstated my belief that we need to do more as an industry to educate exactly what goes into feeding the nation. The positive takeaway was that everyone I spoke to was always interested and intrigued
In addition to this, I also had a point to prove. As a fourth-generation farmer, with what can be said a fairly large dairy in comparison with the average in the country, I wanted to prove I could run my own business and not just rest on the laurels of those who came before me.
QHow did you get started and how has it been working with your dad?
by what actually went on within the dairy industry.
Leaving uni amid the pandemic, it was great to see the general public showing their appreciation for farmers and, perhaps as a result, we saw the popularity of vending machines selling milk and milkshakes soar.
While it can be said the idea to start a milkshake vending machine wasn’t the most original, I was excited to use the business as a way to educate people on the benefits of milk. It is so much more than just a ‘footfall product’ in a supermarket, or a day-to-day staple for your cereal or morning brew.
There is a need for us to promote the dairy industry as a whole. A lot of people are nervous to open themselves up to the public but welcoming them to our farm to watch our cows being milked has been a fantastic experience and a great way to dispel myths about the sector.
The first thing I needed to do was approach my dad about the idea. We have, however, had many conversations over the years about the various issues within the industry so he knew I wanted to do something new.
I’m lucky and very grateful that approaching him about the business wanted something
“I'm really passionate about educating people about the dairy industry and dispelling myths. I hope that by opening our doors and showing people how we milk our cows and, more importantly, explaining to them why we do it, I can do just that.”
was actually very easy. I owe everything to my dad as he has always pushed me to go and learn new things and has never held me back. When we discussed the business he was very supportive and actually quite excited too. He did, however, tell me not to let it a ect my time on the farm as our one di erence of opinion was that he believes if you’re farming, you don’t have time for another business. I, on the other hand, think if you work as a team and have the right people, why can’t you have multiple businesses with multiple outlets? But it all seems to have worked out in the end, he
even came up with the name for the business! And while it's not yet been a year so I can’t quite call it a success just yet, we have expanded during the past 11 months with more vending machines now housed in a much bigger building. As long as we keep a good relationship, which might be tested at times, we’re going to have two di erent revenue streams.
After getting the green light from Dad, the next step was borrowing the money to get started. With no assets myself, I approached Oxbury Bank as we had just moved our farming business to them. They had a programme called NewGen where you can potentially borrow up to £250,000 with no assets if you’re starting a business with agriculture and/ or land.
Q What challenges have you run into?
as we had just moved our farming
There are many challenges when starting a business. The key worry for everyone is probably financial, but for me, it was a real sense of being thrown in at the deep end! There are a lot of things you’re doing for the first time, a lot of ‘behind the scenes stu ’ that you never think about before starting a business and it’s very easy to not forward think enough. Everything also always seems to take longer to do than you expect.
Getting your head around all of the safety standards and regulations is also di cult to do when you have no idea to start with, but there is always help at hand.
The main one for me was probably that as the business grew it did start to take away from my time on the farm, so I had to act on this and develop the business to the point where I could still run the business and be on farm.
Q What do you enjoy most about the business and do you have any tips for anyone starting out?
Running a business has lots of benefits and when it’s going well financially, there is no better feeling. However, the part I enjoy the most is meeting customers of Moo’trition and educating them on the industry.
So far, I've shown around 500 people round the farm and it’s been a real pleasure to teach people who aren’t from a farming background about the industry. Every time I
“Don’t be afraid to put your ideas out there. They may go wrong but that is all part of learning. If you think you’re right, you have to try and don’t be afraid to have a go and speak up for yourself.”
explain something that to me seems so simple but to the customers is new information it makes me feel very proud to see such a positive reaction, it can be quite overwhelming.
In terms of tips, I’d say don’t be afraid to put your ideas out there. They may go wrong but that is all part of learning. If you think you’re right, you have to try and don’t be afraid to have a go and speak up for yourself.
QWhat’s next for Moo’trition?
As a business we have grown a lot and quite quickly. The first step was, of course, to get the money coming back into the business to be able to take the next step to help educate the public. Luckily that happened and I was able to put up a new building where the public are able to watch the cows being milked whenever they want – all part of my philosophy to open up the industry for consumers.
With the new building we were also able to start o ering ice cream in addition to milk and milkshakes. The transition from the small site to a bigger site was a really tough task and was probably the hardest part of the growth. Having to constantly plan ahead and wake up in the middle of the night to do certain things as we were running skeleton facilities whilst building the new building was tough. Ideally, Moo’trition will continue to expand, both as a business and as a brand.
I’d love to continue to educate the public even further on what we do as a milk producer on farm and what actually goes on within the dairy industry to, hopefully, promote the sector as a whole to the general public.
Go to mootrition.co.uk/ and @mootrition_o cial on Instagram for more.
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COVER STORY
SPEAK UP
This goes both ways. Speak up if you’re feeling low and also, if you feel able, let your mates know you’re always free to listen to them.
TAKE TIME TO CHECK IN
A simple text to check in with your farming neighbours and friends can go a long way.
GET ENOUGH SLEEP
Make sure you're well rested and aim for eight hours a night where possible – and where not, make sure to go easy on yourself.
TAKE UP A NEW HOBBY
Learning something new can be a healthy distraction from your day-to-day. It's also a new way to set and achieve goals which can, in turn, help give you focus and help getting of farm.
TO HELP YOUR MENTAL HEALTH
JOURNAL
If you struggle to talk, try writing down your feelings and concerns in a notebook. Journalling can help get out a lot of emotions you may struggle to release when talking.
Young farmer
Darcy Johnson's top tips on looking after yourself this winter
MAKE THE MOST OF LOCAL SUPPORT
Help is out there but knowing where to turn can be overwhelming. A list of organisations that can support you is available here: NFUonline. com/wellbeing
FUEL YOUR BODY
Take the time to make sure you nourish your body in the best way with a balanced diet and limit your cafeine intake where possible.
GET OFF FARM
It's easier said than done, but try to take advantage of community and social events where possible. A change is as good as a rest, and sometimes a change of scenery can be just what the doctor ordered.
KEEP ACTIVE
While working on the farm is often exercise enough, making time for a gentle or diferent form of exercise is a great way to decrease stress hormones and release feel-good endorphins.
MINDFULNESS
Try and stay in the present moment. Slow down where possible to take joy in the beauty of the small things in your day. Writing these things down also helps you start to notice them more.
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Zoe Legg is at the very start of her diversifcation journey. She refects on the lessons learned, and her hopes for the future which include a wedding and events company.
Emily Whitfield-Wicks
COVER STORY
In the past 24 hours I have felt overwhelmed, motivated, inspired, excited, confused, stressed and optimistic. I have also coined the phrase; ‘ducking it’… where you appear to have your life together but are frantically paddling below the surface like a duck swimming against the tide. This is how I would sum up the life of a fnal year university student. It’s interesting, because just like mental health, which I am a huge advocate for talking about, the more you chat with people who have graduated, the more you realise these are totally normal emotions to have during your fnal year at university. And when you refect on the various pressure points of such a crucial year, it’s no surprise really. ‘Get a good grade, but make sure not to spend all your time studying’, ‘don’t forget that this is your last year before entering the big bad world of work’, ‘oh but make sure you’ve found a job before graduating’, and that’s before all the political stuf that’s going on at the moment is thrown in! But hey, us farming lot are resilient aren’t we?
You might remember me from a couple of years back when I achieved the dizzying heights of Student Farmer cover girl as part of a feature on my whey protein business launch. Being a huge fan of the How to Fail podcast with Elizabeth Day, I am not afraid to admit that business failed. But I learned a lot and have no regrets about trying it because you never know unless you try.
So, onwards and upwards to my next venture… diversifying the farm. As is widely accepted by the agricultural industry, farming alone doesn’t pay the bills quite as much as we would like. Equally, I was, in a way, forced into farming by the loss of Dad in 2019. That doesn’t mean I’m not incredibly passionate about the farm, but it does mean I previously had other aspirations for my career. So, why not combine them?
“I had previously wanted to go into events management. I also love all things hospitality and with three rather nicely located former cattle barns overlooking a panoramic view of beautiful forest, why not start an events and wedding venue?”
I had previously wanted to go into events management. I also love all things hospitality and with three rather nicely located former cattle barns overlooking a panoramic view of beautiful forest, why not start an events and wedding venue? The farm, which is now arable, can keep running alongside it, and I can satisfy both my newfound love of farming
and my historic passion for events and hospitality. It sounds so simple doesn’t it! Or at least that’s what I’m telling myself. So where to start? Good question. For me it’s the big D… dissertation. As part of a Harper Adams degree, you participate in a year of industry work. Mine was at an amazing farm shop called Farmer Copleys. Among the many exciting things they did was hosting a few weddings in the summer. I loved them, and at this point decided they were something I’d love to bring to the farm. So, with my dissertation set to consume my life, I fgured I might as well make it a constructive area of research. ‘The role of digital media in launching a rural diversifcation within the wedding sector’ has pretty much taken over my life. What this has given me is the opportunity to chat to already-established rural wedding venues to seek advice, ask questions about how they launched and network. As I’m sure you are all aware, one of the fantastic attributes of the agricultural community is their willingness to help and support each other. I also reached out to The Farmers Club, who ofer funding for something called a Snapshot Study that helps fund travel related to an area of research within the agricultural sphere. So, I am actually writing this article from a lovely rural wedding venue with accommodation in Herefordshire, run by a couple who also studied at Harper Adams – it’s amazing how small the world can be!
Like I said, the range of emotions can vary dramatically at the moment. As I read the latest farming news, I feel anxious and uncertain about whether this is the right direction for my future; am I not better seeking employment from a company who can ofer me certainty and a monthly salary? But then, I have a Teams call with another
wedding venue and I am instantly catapulted back into uber motivated, excited and inspired mode. Like I keep reminding myself, if it was easy, anyone would do it, and equally, the farm is my home. A home I want to return to and develop. I want a fulflling career that makes me jump out of bed each day, and to me, there is nothing more inspiring than creating something totally and uniquely your own.
I know it won’t be easy – getting started never is, but I am planning to take it slowly and start small. Although, ask anyone who knows me and they will tell you I was, and still am, the type of person who tries to run before they can walk. But hey, we live and learn. So, like I said, slowly! Firstly, like Mum pointed out, the farming bit has to keep farming. Then there is the logistics and legalities of starting up a wedding venue…oh and that little subject of funding. All things I need to formulate and consider, because there’s little point if it won’t pay the bills. Plus, there’s planning. Going back to my slow and steady start, the 28 days permitted development right will quite literally limit me to 28 days! I intend to do one summer running under this act to again check it’s a viable option and then, and only then, will I dive in and apply for full planning.
I am hoping to start by getting a job of the farm, part time, so I can begin
integrating my ideas into a business plan that I can take to Mum to convince her that I’m not totally mad, because, quite rightly, she is hardly going to just let me loose with the sheds before I can at least on paper outline my idea. Then I’m going to start small. From a recent chat with a wedding venue, they suggested micro weddings, or even small outdoor dining experiences, all to start getting the farm into people’s minds as a venue, and not just a local farm. Like I said, it’s amazing what I am learning through this dissertation. Then I’m going to totally
“I believe weddings and events on the farm could be a huge success. I am not naïve though. Just like farming, it will be a huge time commitment, a ton of hard work and many sleepless nights.”
take the plunge and use the barns for my own wedding as I fgured your own family are hardly going to complain if the toilets aren’t in the right place and will equally ofer you the bluntest of feedback. I can then use this constructive criticism before launching to the public and asking couples to trust you to host the biggest day of their relationship. What I’ve taken from all my wedding interviews so far, is couples buy into your story and your passion. Having both, I believe weddings and events on the farm could be a huge success. I am not naïve though. Just like farming, it will be a huge time commitment, a tonne of hard work and many sleepless nights. However, being young and passionate, I am excited about the challenge. What I think we can all take away from the external environment at the moment is farming cannot keep ploughing on as it historically has. Whether it’s regenerative farming, diversifcation or renewables, farming has to adapt, and my opinion is that you are better to adapt into an area that inspires you, because just like farming, you will have to get up each and every day and put blood, sweat and tears into it.
EnterpriseGroupsforArableCropsand
Get travelling
NFU Student & Young Farmer Ambassador Sophia Ashe explains why it's so important
to broaden your horizons
Alot of youngsters are travel enthusiasts. Many of us dream of travelling the world and seeing its wonders but in the farming community, travel is seen differently. After university, I did as many others do and booked a one-way ticket to Australia. I wanted a sort of gap year after my studies, but also wanted to combine the travelling with gaining more farming experience. That I did, and after five months I was able to tick the boxes for working on a cattle station in the Outback and an ostrich farm in Victoria. The whole experience was unbelievable and what I gained in knowledge was invaluable to everything I do today. There is also no better character building. Starting your day at 5am to beat the heat on the station was a bit of a killer at the start, but after a few days of reaching 45°C by 11am, those dusty, cooler mornings were bliss.
Checking around the 2,000 cattle wasn’t part of the routine like checking cattle would be in the UK, but checking water supplies and frequent mineral lick runs were essential to their good health on the practically nonexistent grazing. For our good health, stopping for ‘smoko’ (late morning snacks) and having a good lunch would see us through until 5pm.
Down in Victoria, the heat wasn’t so much of a problem, but the ostriches made up for that. If you think sheep are bad, most of my day was spent trying to stop the birds from finding creative ways of killing or maiming themselves. With over 1,000 birds to look after on a hybrid in at night/ out during the day system, from day-old hatchlings to year-old prime birds, I had my work cut out keeping water buckets and feed bins topped up.
When I mention Australia, a few people have said that while it sounds
amazing, “every
amazing, “every man and his dog have either been to Australia or New Zealand, so I’m not really interested”.
Another big excuse, and the most important one to address in my opinion, is that a lot of young people on family farms feel like they cannot go away for months at a time. This could be because it’s only their parents and them and they don’t want to leave their parents alone with the workload, or perhaps because it would mean employing someone else in lieu.
Farming exists everywhere in the world. We must embrace the opportunity to be able to work wherever we choose to and there are always jobs available.
English gaucho
And if you don’t fancy Australia or New Zealand? Go elsewhere! On a whim I went to spend three months on a cattle ranch in the middle of the wilderness of Argentina and it was the best experience of my life. I spent pretty much all day, every day on horseback, moving cattle from one pasture to another.
While I understand the sentiment and honour the unfaltering commitment that family farms have to their businesses, I would argue that experience abroad plays a huge part in being able to come home and drive your farming business forward. It will open your eyes to unimaginable sights, provide you with memories for life and enable you to comment on and compare whether we in the UK farm efficiently and sustainably compared to wherever you visit.
Some days we would start under the morning stars to travel over 20 kilometres to reach a specific herd to then round them up and move them. Some days we would finish under the night sky.
By April, when the weather changed towards winter, long days consisted of working in the cattle yards, pregnancy testing and branding. It changed the way I look at sustainable cattle farming and, while I would never want to eat Argentinian beef in the UK, it opened my eyes to the flip side of ‘the environmental catastrophe of South American beef production’. Arguably, these extensive ranches are capable of producing delicious beef in a more sustainable way than we can. It’s not only that however: it’s the way of life you experience. The friends you make. The stories you will have to tell for the rest of your life. I never imagined one day I would be galloping horses across the plains of South America on a ranch
53,000 hectares in size. That I would be sharing the immaculate landscape with wild water buffalo and pumas... but I did. Above all, I never thought I would have made friends for life with gauchos – the infamous South American cowboys that I worked side by side with each and every day I was there. It was so wonderful I even sat and wrote a book about it – and that’s another thing I never thought I would do.
There are many travel companies that help facilitate finding jobs abroad and understandably, personal safety is a big thing. While spontaneous decisions may be exciting, it’s also sensible to ensure
you are going somewhere reputable and safe. This is where the agencies come in. For instance, companies like Australian Working Adventures will help you contact farms across the country and give advice on visas. The other best option is simply talk to people you know. Many people have gone out and worked abroad – talk to them! They will have contacts that will help place you in an ideal job role, and there is nothing better than word-of-mouth recommendations. What you gain in personal development is crucial and the opportunities thereafter are endless: further studies based on what you saw, a Nuffield Scholarship, an eye-catching CV, maybe even starting a new life somewhere else. Above all, it’s the friends you make and the people you meet. Get on that plane. It will change your life.
Contact me on @s_ashez or @ridelikeagaucho on Instagram
Sophia's book ‘Ride Like A Gaucho’ is available from Amazon
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D Y N A M I C T R I O
Making a family beef business fit for the future
NFU members Peter and Stephen Hobbs are working with McDonald’s UK & Ireland and sustainability experts FAI Farms to implement more regenerative grazing practices for their suckler herd. Laura Yates reports.
COVER STORY
John Cottle
Implementing a regenerative grazing system is helping to improve soil health, minimise inputs and boost proftability for the Hobbs family’s beef enterprise near Milton Keynes.
Since returning home from university to farm in 2022, Peter Hobbs has been on a quest to futureproof the family’s suckler herd enterprise.
With a frm focus on improving efciencies, Peter has worked hard with his father, Stephen, to improve the Buckinghamshire farm’s pasture productivity and reduce reliance on external inputs.
The Hobbs’ are seeing great success from implementing an adaptive multipaddock (AMP) grazing system for their cattle, which uses short duration intensive grazing followed by long periods of rest.
Peter explains they are among a group of fellow beef farmers being supported by McDonald’s UK & Ireland, and sustainability experts FAI Farms, to apply regenerative grazing principles.
“Learning more about holistic grazing management has reframed how I think about farming,” he says.
“Now I see our beef as a by-product of good ecological grassland management, which involves caring for the soil, biodiversity and the ecosystem.
“For our farm, this has meant a big transitional period, changing grass varieties and how we graze them.”
Move to AMP grazing
Historically strip grazing, the Hobbs’ move to an AMP system across their 56ha of grassland involved making some investments in the farm’s infrastructure, explains Peter.
“Strip grazing can be great, because you’re managing how much the cattle
can eat. However, by not back-fencing, I realised we weren’t allowing the grass to regenerate as much as we could be.
“So, the frst summer I came back home, we invested in two kilometres of water pipe to enable us to graze the cattle in tighter paddocks and still access water – it was a big step.”
Moving the cattle to a new paddock every day, the Hobbs’ are allowing ample
recovery time for grazed pastures, improving regeneration rates and increasing plant biomass.
Peter explains: “If you look at pure grass utilisation efciency, it doesn’t look very good, because you’re leaving so much behind.
“But, rather than grazing right down to the ground, and potentially damaging the soil structure, we’re keeping a bulk
“I see our beef as a by-product of good ecological grassland management, which involves caring for the soil, biodiversity and the ecosystem”
stockpile of grass growing into later in the year.
“This has enabled us to extend the grazing period – we housed the cattle on 10 December, which was about a month later than the previous year.”
He adds: “In time, I’m positive this system will help us get to the point of outwintering.”
They have also increased sward diversity by overseeding more traditional varieties such as cocksfoot and timothy, to help improve weather resilience.
Peter explains: “We’re trying to grow deeper roots and encourage more soil nutrient cycling, moving away from ryegrass, which we’ve seen shrivel in drought conditions, and improve our infltration rates.”
Breed changes
To make the regenerative switch work, the Hobbs’ decided to make a signifcant change to their choice of beef breed, Peter explains.
“I knew that our existing Simmental X herd cows were too big for a lower input system,” he says.
“With the price of grass fertiliser also rocketing, we took the decision to sell two-thirds of our Simmental X herd, which had a high nutritional demand, and bought in 20 Shorthorn cows.”
He explains that the native cattle breeds are much better suited to a grassbased system.
“We’ve found the Shorthorns are more feed efcient, can still produce a beef calf that’s going to grow well, and aren’t as heavy on the ground come winter.
“By extending our grazing period, we can also reduce our reliance on sourcing straw for winter bedding – it’s one less worry.”
The family found their recent group of store cattle, grazed on herbal leys, averaged 1.18kg DLWG (daily liveweight gain).
“Four of these came into the shed and fnished getting classed as R2s, which, for only having a small amount of rolled barley last winter and summer grazing, we were very pleased with,” says Peter.
“Ideally we’ll get to a situation where no concentrates are needed, which will beneft our proft margins.”
Engaging the public
Peter is aware that the grazing system changes mean the farm looks very diferent, especially to the general public.
“Being on the edge of Milton Keynes, we have quite a few footpaths bordering our grazing pastures,” he explains.
“I often see walkers about and I’m keen to get the message across about why we’re making changes to beneft nature while producing food.”
In December, the family established
REGENERATIVE AGRICULTURE SUPPORT FROM
MCDONALD’S
McDonald’s has been working with the sustainability experts at FAI Farms for more than 20 years to develop and roll out their agricultural programmes.
Agriculture and sustainable sourcing manager for McDonald’s UK & Ireland, Hetty Gittus, explains the drive behind this ongoing collaboration designed to support producers.
“The scale of our business means we have a real opportunity – and responsibility –to efect positive change when it comes to the industry and beef sustainability in particular,” she says.
“Working closely with farmers like the Hobbs on sustainable farming solutions means we can help to secure their future, which also means securing our future as well.
“By investing in and supporting regenerative agriculture, we want to help build a more resilient supply chain and ensure there are more resilient and economically viable farmers.”
She adds: “We also want to support production that enhances nature and creates a food system that is thriving for all stakeholders, while providing quality food for our customers that is enjoyable and afordable.”
approximately 6.5ha of new wood pasture and another 6ha of agroforestry across the grazing platform, to enhance the farm ecosystem, Peter explains.
“This will add extra shelter and shade for the cattle, as well as allowing them to browse a more diverse diet.”
He adds: “I’m very fortunate that my dad is so progressive and puts his faith in me to make big changes to our farm business.”
To learn more about AMP grazing, and how transitioning to this system has helped improve business proftability and drought resilience, as well as enhancing soil health and biodiversity at the Oxfordshire FAI Farm, visit: www.faifarms.com/mcdonalds-ukamp-grazing-project/
London calling!
After listening to our members’ views, the NFU has changed the format and style of the annual NFU Conference for February 2025
We’re excited to announce some changes to our annual member conference, which will be held this year on Tuesday 25 February. We’ve listened to your feedback and are delighted to share that the 2025 event will be held at the QEII Centre in London, right in the heart of the political landscape at Westminster.
We will be transforming conference into a one-day experience, packed with valuable insights about the future opportunities and challenges facing our industry. We intend to alternate our one-day London conference with a two-day conference every other year.
What changes are coming?
Less time away from farm, same great speaker line-up:
• We understand the demands on your time, so we’ve condensed NFU Conference into a single day to minimise time away from the farm. Conference sessions will run from 10am-4pm, with the agenda including the much-loved Henry Plumb lecture.
• With seismic change happening in government, we’re bringing our members to the heart of Westminster, where political decisions are being made every day that afect your business. Expect to hear from industry leaders and key decision makers from across agriculture.
• We’ll also be hosting a series of virtual, sector fringe events throughout the week leading up to the London Conference, allowing for in-depth analysis of current sector trends and our positions on key issues. These events will take the popular sector break-out events and open them up to a wider audience. They will be live streamed from our Conference Centre at the NFU headquarters in Stoneleigh and will be open to everyone.
NFU Conference 2025, ‘Foundations for the Future’ will be held at the QEII Centre in London, right in the heart of the political landscape at Westminster
The event will be livestreamed on NFUonline
How to book tickets
We have introduced open access ticketing. We want the NFU Conference to be accessible to all our members, so tickets are on sale on a frst-come, frst-served basis.
Revenue from ticket sales is directly invested into the delivery of the conference, ensuring that we deliver the experience that our members expect.
We have introduced a subsidised ticket cost of £85 + VAT for members who wish to attend the London Conference in-person. Online sector fringe events will be free to members.
Ticket sales are open until Friday 24 January 2025.
Go to www.nfuonline.com/nfu-conference-2025/ to book your tickets and for more information.
SIX ACTIONS YOU CAN TAKE
Have you ticked of everything on our Stop the Family Farm Tax campaign checklist?
Our Stop the Family Farm Tax campaign to halt the unfair and destructive changes to Inheritance Tax announced in the Autumn Budget has delivered huge public and political support, and is beginning to cut through with Labour MPs too. But we know the Chancellor is determined not to move, so we must keep up the pressure.
If you’ve been able to tick of all six actions below that’s great news and thank you for helping us fght this awful family farm tax. But please do continue to keep an eye out for more ways to get involved in the campaign.
1 Add your name to show your support
Join more than 265,000 people who have already added their names to our call to action. Don’t forget to share on social media once you’ve added your name, using our hashtag.
#StopTheFamilyFarmTax to spread the word. Visit NFUonline.com/ campaign-checklist/ and click the link, or scan the QR code.
2 Tell your story
The government is still not listening. Write to your MP now to help them understand the consequences of the family farm tax for your farm. Give our case studies at NFUonline. com/IHT-modelling/ a read – this provides a breakdown of what fve real family farms could be faced with and you may fnd the information useful to help explain your individual situation.
Email your MP using the links at NFUonline.com/ campaign-checklist/ or via the QR code – there are options for those who attended the Mass Lobby and are following up, or those making an initial contact with their MP.
“As we enter 2025 we continue to put pressure on the government, with our banner campaign targeting rural Labour MPs with a powerful visual reminder that the fght to reverse this indefensible family farm tax is far from over”
Tom Bradshaw, NFU President
3 Meet your MP
MPs from all parties tell us they need examples. It’s been brilliant to see the case studies you’ve sent through so far and please keep them coming. But through early January we want members who can to meet their MPs together with their accountants and advisers. MPs will then see frst-hand, in the data for individual farms, that the Treasury claim that few farms will be afected by the APR/BPR changes is wrong.
4 Spot a banner? Share it!
We have launched a huge banner campaign, displaying roadside banners across England, Wales, Scotland and Northern Ireland to keep this campaign in the public eye. If you spot one, take
a picture, share on social and tag @ NFUTweets, or send it to socialmedia@ nfu.org.uk.
Want a banner? Visit shop.nfuonline. com for details – don’t forget to snap it in situ and to send your picture to socialmedia@nfu.org.uk.
5 Share the message on social
Make sure this doesn’t go away. Use the hashtag #StopTheFamilyFarmTax and don’t forget to tag us:
• X (Twitter), @NFUTweets
• Facebook, NFU – National Farmers’ Union
• Instagram, @NFULife.
6 Join the National Day of Unity
On 25 January, towns in England, Wales, Scotland and Northern Ireland, from Land’s End to Shetland and from the Giant’s Causeway to Dover, will see farmers gathering to thank the British public for their overwhelming support, and to underline to parliamentarians that our campaign will not stop until the tax is fnally subject to consultation and proper scrutiny. The NFU will join NFU Cymru, NFU Scotland and the Ulster Farmers’ Union for the National Day of Unity.
For more information visit NFUonline. com/day-of-unity/
AgDiversity course promotes inclusivity
A new online learning course aims to raise awareness of diversity, equity and inclusion issues in UK agriculture
AgDiversity, developed by Nuffield Farming Scholarships Trust in collaboration with the SSFF (School of Sustainable Food and Farming), AHDB, McDonald’s and the Frank Parkinson Agricultural Trust, is a bespoke online course to raise awareness of DEI (diversity, equity and inclusion) in British agriculture.
The course has been created specifically for those involved in agricultural, rural and land-based industries. It is open to anyone wishing to learn more about DEI for a fee of £30 – the lowest cost of any openly-available course of its kind.
Three modules of bespoke content cover:
• What is diversity, equity and inclusion, and why is it important to British agriculture?
• The mistakes and biases we all make/have and why they matter.
• How to be an ally and practise inclusion in everyday life.
Upon completion, course participants will receive a certificate and have the opportunity to be listed on the AgDiversity participant database.
A positive step forward
NFU Vice-president Rachel Hallos said: “The launch of the AgDiversity course is a positive step forward in making British agriculture a more inclusive and welcoming industry.
“Embracing diversity, equity, and inclusion is not just a matter of fairness. It’s essential for the future resilience and growth of our sector.
“By raising awareness and providing practical tools to address biases, this initiative will help open doors for a new generation of talent and fresh ideas, ensuring that farming is a career of choice for everyone, regardless of background.”
The challenge and key barriers
Agriculture is one of the least diverse industries in the UK, including in ethnicity, disability, and sexual orientation, and especially in leadership and management roles.
This presents a series of challenges for the industry, most notably when it comes to recruitment and relations with the wider public.
In his 2021 Nuffield Farming Report, Navaratnam Partheeban OBE NSch said: “Estimates of the numbers of BPOC (black and people of colour) people vary between 0.8-1.2% in UK agriculture, in a country where they are estimated to make up 17% of
The NFU is a founding partner of the SSFF, which leads in the development of sustainable farming methods and help British farmers and growers with their pathway to net zero.
the general population and 33% of all children.”
and confidence among those in the how
A key barrier to welcoming more diverse people is a lack of awareness and confidence among those in the industry around how to relate to and communicate with people from different backgrounds.
Many want to reach out but may not know where to start or are afraid of accidentally causing offence. Additionally, new entrants or students from under-represented groups may feel nervous about choosing a farm or other business for work placements.
A positive signal for jobseekers
Go to www. nu eldscholar. org/agdiversity for more and to complete the course
The AgDiversity participant database will serve as a resource for students, jobseekers and others to identify farms and businesses that are investing in DEI awareness as a positive signal to those from underrepresented groups in search of a place to work.
Professor Michael Lee, Deputy Vice-Chancellor of Harper Adams University, said: “A more diverse food and farming sector is a stronger food and farming sector.
“Bringing new faces and fresh thinking into the industry can only be a good thing, and it’s something which drives the work of both the School of Sustainable Food and Farming and Harper Adams University more widely.”
Things to do...
Looking for something to do in early 2025? NFU
Graduate Joe Rhodes shares his pick of the top events.
JANUARY
15 January–12 April
Jimmy Carr Laughs Funny live tour Venues across the United Kingdom and Ireland
Tickets from £40 jimmycarr.com/tour/
15 and 16 January
LAMMA
NEC, Birmingham Tickets: Free lammashow.com/
31 January–9 February
Bristol Light Festival Events across Bristol Tickets: Free bristollightfestival.org/
29 January–25 October
Greg Davies: Full Fat Legend Venues across the United Kingdom
Tickets from £59 gregdavies.co.uk/
FEBRUARY
1 February–15 March
3–5 April
2025 Grand National
Guinness Six Nations Cardif, Edinburgh and London
Tickets from £15 sixnationsrugby.com/en/m6n
5 February
Yorkshire Agricultural Machinery Show
York Auction Centre, York Tickets: Free yams.uk.com/
5 February
Dairy Tech 2025
NAEC, Stoneleigh Park
Tickets free for under 16s, from £20 dairy-tech.uk
Applications will be open from w/c 27 January, and will close midnight 30 June. Full information, including the application form, is available at: nfumutual. co.uk/news-and-stories/the-nfu-mutual-charitable-trust-centenary-award Anyone interested in the award can also contact the award’s dedicated mailbox for information: centenary_award@nfumutual.co.uk
13 February
Lincolnshire Farming Conference
Lincolnshire Showground, Lincoln
Tickets free for LAS members, from £10 lincolnshireshowground.co.uk/whatson/event/lincolnshire-farmingconference-2025-13-02-2025
22–23 February
Tractor World Show
Three Counties Showground, Malvern Tickets from £15 tractorworldshow.co.uk/
25 February
NFU Conference
QEII Centre, London
Tickets: Members nfuonline.com/updates-andinformation/save-the-date-nfuconference-2025/
NAEC, Stoneleigh Park lowcarbonagricultureshow.co.uk/visit
11–14 March
Cheltenham Festival
Cheltenham Racecourse, Cheltenham
Tickets from £42.30 thejockeyclub.co.uk/cheltenham/
THE LOW CARBON AGRICULTURE SHOW
Mark your calendars for 5–6 March 2025, as the Low Carbon Agriculture Show 2025 returns to the NAEC, Stoneleigh, welcoming those who are passionate about the future of our planet and the agricultural community.
Visitors will have the unique opportunity to connect with those who are leading the charge in the sector’s transition towards more sustainable and environmentally conscious practices. As the UK agricultural sector plays a pivotal role in achieving the nation’s net zero goals, the event becomes essential for anyone looking to make a meaningful impact.
Organisers say the Low Carbon Agriculture Show 2025 is the only event solely focused on climate-friendly practices in farming, o ering a platform where forward-thinking individuals can explore, learn, and implement sustainable strategies. By uniting four major sectors: Environmental Business, Clean Energy, Low Energy Vehicles, and Farm Technology Innovation, the show is a must-attend for those who believe in the power of sustainable agriculture.
Through low-carbon practices, renewable energy solutions, and expert guidance, organisers are committed to shaping a profitable and sustainable future for the industry. The event o ers a chance to be part of a movement that aligns with the UK’s ambition to achieve net zero greenhouse gas emissions by 2050. Join the movement driving the future of sustainable farming and energy solutions by booking your free ticket to the Low Carbon Agriculture Show 2025.
22–23 March
National Outdoor Expo
NEC Birmingham Tickets from £7.50 nationaloutdoorexpo.com/
22–24 March
22–23 February
Tractor World Show
Practical Classics Restoration Show
NEC Birmingham Tickets from £28.50 necrestorationshow.com/
NUFFIELD FARMING SCHOLARSHIPS
After a successful pilot programme with Northern Ireland dairy farmers, the Nu eld Farming Scholarships Trust has made the 2025 Next-Gen Scholarships available to a wider group of young farmers.
Available to applicants between the ages of 18-24, the programme aims to develop young talent within the industry, as part of the trust’s commitment to lead positive change in agriculture.
Two scholarships will be o ered, with up to three places each: one for dairy applicants throughout the UK and one for poultry applicants residing in Scotland only.
For successful candidates, the 30-day study programme will take place in June 2025 and give them the opportunity to develop their understanding of the industry while also building networks and future opportunities.
After an induction, they will spend the next month staying on farms with members of the Nu eld Farming dairy or poultry group.
The programme is fully funded and will include travel, subsistence and attendance at the 2025 Nu eld Farming Conference in Aberdeen, as well as a Nu eld Farming Associate membership.
Applications close on 31 January 2025. Go to: nu eldscholar.org/ scholarships/nu eld-farming-next-gen-scholarship for more.
APRIL
3–5 April
2025 Grand National Aintree Racecourse
Tickets from £31.50 thejockeyclub.co.uk/the-grandnational/
12 April
Bedale Point to Point Hornby Castle, Bedale
Tickets from £12.50 bedaleraces.co.uk/
13 April
Oxford and Cambridge Boat Race
River Thames
Tickets free theboatrace.org/
‘‘At Reaseheath, students don’t just learn about farming they live it.’’
WHERE TRADITION MEETS INNOVATION
Reaseheath Collegeand UniversityCentrecombines more than100yearsof farmingexcellencewith future-ready technology.
CropProductionSupervisor Laurence Anderson tendstothe tomatoesinthecollege’sglasshouse.
are atestament to Reaseheath’sfor ward-thinking vision forthe future of agriculture.By combining sustainability,advanced technology,andimmersive education,the collegepreparesthenextgeneration of agriculturalleaders.
At Reaseheath,studentsdon’tjustlearnabout farming—theyliveit. Theimmersiveapproach connectsstudentswithevery stageofthe food chainthroughitsFieldtoForkphilosophy. Fromplantingcropsandmanaginglivestockto processingdair yandbutcheringmeat,thishandsoneducationdevelopsanunderstandingofhow foodmovesfrom farm to table.
Astrongfocusonsustainability
Thispracticalexpertiseis complemented by a strong focusonsustainability.Studentslearn to balancethedemands of agrowingpopulation withtheimperativetoprotecttheplanet.Asfood securityremains acriticalglobalissue,Reaseheath ensuresitsgraduatesareequipped to innovate and leadin arapidlyevolving world.
Theagri-foodsector facesincreasingchallenges, fromclimatechangetoresource scarcity,but Reaseheath’sfor ward-thinkingcurriculumensures itsstudentsareready to thrive.Whetherpursuing adiploma,advancingthroughaTLevel,orworking towards adegree,learnersaresupported by expert tutors,strongindustr yconnections,anda learning environmentdesigned to helpthem excel.
Reaseheathismorethan aplace to study –it’sa communityofinnovators,educators,and future leadersunited by asharedpassion foragriculture. Withits focusonsustainability,advanced technology,and aholisticapproach to education, Reaseheathisshapingthefutureoffarming,one studentat atime.
Asthenewyearbegins,there’sneverbeena bettertime to explorewhatReaseheathhas to offer.Whether you’rejuststartingoutorlooking to specialise,joinusin2025anddiscoverhowyou can leadthe wayinagri-food excellence.
Former SYFAP ambassador and Great British Bake Of contestant, Mike Wilkins, talks to Beth Wright about the show and why it’s so important to source local British ingredients
I“t was genuinely magical right from the start,” Mike says of his Great British Bake Of (GBBO) experience over a cup of tea and a slice of his amazingly good Victoria sponge. “The frst time I went into the tent was just completely surreal. I felt like Dorothy arriving in Oz because it’s just this magical wonderland of a place.”
A fourth-generation farmer who farms in partnership with his mum, dad and sister in Wiltshire, Mike has been baking for as long as he can remember.
“My mum used to bake with us when we were little. We always had a tradition in our house to make birthday cakes –it would never have even crossed my mind that a birthday cake wouldn’t be homemade. That’s just how it was.
“We used to get really excited about helping Mum bake and I always remember my nan baking loads of desserts and puddings for family gatherings. She’d have her big white plastic mixing bowls out and that feeling of just being in the kitchen and baking, it’s nostalgic for me.”
In addition to his role as farm manager for CP Farming in Malmesbury, Mike says he has always had a passion for cooking, and baking in particular.
“I’ve always loved it and what it brings and enables. It’s always been a comfort to me and just the process of baking, I fnd really relaxing. I’m not very good at de-stressing in the sense that if I’m not doing something, I quite often feel even more stressed, so I really like doing things that feel proactive but are not necessarily productive. Things like baking or gardening, that kind of thing.
“Although Bake Of was not exactly relaxing! It’s the most taxing thing I’ve ever done. I need to get it back in my head that not everything I bake has to be perfect because I’m not a spectacular, amazing patissier or baker. I’m just a very ordinary at-home passionate baker. I have as many failures as I do successes but now it kind of feels like there’s a pressure that if I’m making a birthday cake for a friend or taking something somewhere, it’s got to look that little bit extra special. But actually, for me, that’s
not the point of baking.
“The point of baking is to throw something together. It’s just wholesome, tasty stuf that you can throw in an old biscuit tin which you can get out when friends come over for tea or cofee.
“When you’re making food for somebody, no matter what it might be, it’s with love, isn’t it? My fellow contestant Illiyin said on Bake Of that food is her love language and that just sums it up so perfectly. I just love baking and cooking. The thing that brings me more joy than anything else in the world is having a massive Sunday roast. Every time I go with my fancé Matt to see his family, I’ll cook a roast in his mum’s kitchen and that just makes me so happy. Just everyone sitting around the table and enjoying an amazing meal. It’s such a point of togetherness and is a moment when everyone can just sit down.
“Food brings families and people together and you can have conversations around a table while you’re eating in a way that you just don’t any other time. I just think it’s very special.”
Sourcing local
Another thing Mike feels is very special, is the importance of using British ingredients in all, or as much as possible, of his bakes and cooking.
“I felt a huge pressure and privilege to be the frst farmer to ever go on Bake Of. It’s absurd to me that there never has been one before. It’s shocking the amount of people that don’t put baking and farming together.
“At the very core of baking is what we, as farmers, produce – four, sugar, butter, and eggs. All of those raw ingredients come directly of of farms. They’re all very short processing lines from leaving a farm to being in a kitchen.
“There’s such a disconnect with food nowadays that there’s not that many examples of things that people can really trace back the origins of local or British food. The components of baking are a great example of this but people don’t really think about it.
“Any farmhouse kitchen anywhere in the country will have that biscuit tin with half a cake in or some biscuits or something. Baking and farming are so intrinsically linked, culturally and societally and it is because we produce these ingredients.
“It is so important to educate people that this is where their food comes from and to help them join the dots, especially as an increasing number of people are becoming more interested in eating sustainably. We need to tell the stories of these local supply chains and explain why
John Cottle
“There's such a disconnect with food nowadays that there's not that many examples of things that people can really trace back the origins of local or British food. The components of baking are a great example of this but people don't really think about it”
sourcing food locally is so important. The best way to eat sustainably is to eat locally and seasonally.
“To have had the opportunity to attempt to showcase that as a farmer on Bake Of was amazing; it was really special. It was the whole foundation of my entire application. I wanted everything I used in the tent to be not only British, but local because it’s not spoken about enough.”
Mike hopes to continue educating the public about the importance of sourcing locally in the coming years, with plans to develop a farm shop and café.
“It’s always been a dream of mine and my sister Chloe’s. For around the past 15 years or so, this is what we have wanted to do.
“We’ve always been predominantly arable but at the beginning of Covid my sister brought livestock back to the farm and now we have quite the menagerie of rare breeds.”
This includes Oxford black pigs –which is a full-circle moment for Mike whose nan used to rear pigs on her
farm – British white cattle, Herefords, Wiltshire horn sheep, and Exlana sheep.
“We all, but Chloe especially, feel very passionately about breed preservation and working with rare and native breeds is another way to really tell the story of food and where it comes from.
“We already have a Click & Collect online farm shop from which we sell all of the meat at the moment but we want
to build on that to bring our passion for local sustainable produce really to life because we have a huge volume coming direct from the farm.”
Wider plans include working with other local farmers to ofer milk and veg in the shop and even to grind their own four on farm.
“We’ve got a network of people in the area we’d love to work with. We’ve already proved it works logistically so now we just need to take the step to make it work fnancially,” Mike says.
“Sometimes, all you need to give you a boost is to just invite someone over, or go to them, have a chat and have something good to eat. That's something that I just fnd very therapeutic.”
But frst, is the small matter of getting married. With the date set, Mike is preparing to bake his own wedding cake and desserts and to grow his own fowers on farm.
“The current plan for the cake is four tiers. Starting at the base with a traditional fruit cake, then the chocolate cake that I did for Bake Of, followed by a cofee cake and on top will be a glutenfree lemon cake, which will be based on the recipe that I made for Bake Of.”
The plan is to then decorate the masterpiece with fresh tulip petals.
“I’ve got about 6,500 tulip bulbs that I planted over Christmas to create a meadow for the wedding,” Mike says.
“That will, hopefully, keep going for years to come and give us plenty of fowers to cut as we’re planning to have pots and pots of tulips and mortar troughs. We
went to a farm sale recently and bought 27 water troughs! Mom was pleased as they’ll go out to the livestock fields post-wedding.”
Food for the soul
As the bulbs work their magic under the soil, Mike says that during the winter months – which can be so tough for many – he likes to garden where able, but cooking and baking are, unsurprisingly, the main things which bring him joy.
“When I get home late, or when it’s dark out, I quite often struggle to switch off. I can’t lie down as my brain is still going 100mph after a day’s work which makes me feel anxious and stressed.”
To help deal with this, Mike will go into the kitchen or try to find something to do that is methodical.
“I find this helps me to unravel everything that’s going on in my head. Listening to a podcast or an audiobook helps me go to bed feeling calmer, as does reaching out to my friends and family or colleagues.
“It can be tough sometimes. Going through a period like this autumn or the year before when everything’s going wrong and it just keeps raining, it’s hard. You can’t do anything, and you’re just walking the fields every day just watching the crops die. It’s really, really not good for your sanity and for your mental health. Having people be at the end of the phone or even better if you can, to see in person is just so helpful to take you out of that environment and headspace.
“Sometimes, all you need to give you a boost is to just invite someone over, or go to them, have a chat and have something good to eat. That’s something that I just find very therapeutic.”
This delicious no-knead focaccia requires minimal e ort, just lots of proving time, so it’s great for making the day before devouring!
Ingredients:
• 10g active / easy bake yeast
• 1 tbsp British honey
• 600ml tepid water
• 625g all-purpose British flour
• 1 tbsp flaky sea salt
• 6 tbsp extra-virgin olive oil, plus extra for greasing your hands
• British butter, for greasing
• A selection of British grown herbs and/or vegetables (rosemary, tomatoes, onions, carrots, peppers, asparagus, kale, all work well, depending on the season)
• Additional flaky sea salt
Method:
1
In a mixing bowl, use a rubber spatula to stir together the yeast, honey and water until the honey is mostly dissolved, then stir in the flour and salt until fully combined, forming a loose sticky dough.
2
Add 4 tbsp of the olive oil into a second mixing bowl before tipping in the dough, scraping the sides of the first bowl clean. Put a little extra oil onto your hands and use them to lift and turn the dough in the oil so that it’s well coated. Cover with cling film and pop it in the fridge to rise for at least eight hours (I tend to leave mine overnight, but it can be left like this for up to 24 hours).
3
When you remove the dough from the fridge, it should have grown considerably in size and be all bubbly on the surface. Use the butter to liberally grease a roasting tin, roughly 13" by 9", before pouring in a tbsp of olive oil. With the dough still in its bowl, use a pair of forks or spoons, one in each hand, to scoop up the dough from one edge and fold it into the middle. Rotate the bowl and repeat several times until the dough is fully deflated. Tip the dough into the greased tin, including any residual oil, and leave it in a warm, dry place, uncovered, for two to four hours – by a radiator is ideal.
4
Preheat your oven to 200°C. Grease your hands with a little oil and press all of your fingers firmly into the dough repeatedly to dimple it all over. Cut and arrange the vegetables however you like, randomly, in a pattern, in flower shapes – experiment! Drizzle with a final generous tbsp of olive oil and several generous sprinklings of flaky salt. Bake for 20 to 30 minutes to a deep golden brown. Best served immediately – it doesn’t last long in our house!
Farming at the heart of the city
The Student & Young Farmer Ambassadors were among half a million people that took to the streets of London for the annual Lord Mayor’s Show. They explain what the event, and a visit to Surrey Docks Farm as part of the trip to the capital, meant to them.
Jon Browning
Sian Grove
Arriving on Friday morning at Blackfriars, it was so lovely to be reunited with our fellow ambassadors and to catch up on life! We then headed of on one of the iconic red buses to Surrey Docks Farm. On arrival, we wrongly assumed it was a petting zoo, but the work the team are doing is brilliant! The farm is free to enter for the public, which means that people from any fnancial background can experience all it has to ofer.
The farm hosts a variety of animals, including a donkey that has made its way into the big city from my home – the Isle of Wight! Despite being 2.2 acres, there isn’t an inch that hasn’t been utilised with the team even making use of the muck, bagging it up to sell to Londoners for their fowerpots and veg patches.
After a yummy lunch at the onsite café, we headed to the City of London Guildhall Yard, where we were able to see the newly-sworn-in Lord Mayor, Alastair King, and the golden carriage he would ride in on Saturday. We all felt a bit underdressed in our boots and gilets but it was a unique opportunity to see him in person, straight after the service. We then fnished of the day with a lovely evening meal at HAZ, which was kindly sponsored by Massey Ferguson.
Taking part in the 696th Lord Mayor’s Show was a real highlight.
As part of our NFU Student & Young Farmers Ambassador programme, we paraded around the City of London in convoy with a Massey Ferguson tractor and combine harvester, promoting how great our British farmers really are. Walking alongside us in the parade were representatives
from Red Tractor and Surrey Docks Farm, and of course the Worshipful Company of Farmers, who made it possible for us to take part in the parade. Kitted out with foam hands, matching jackets and our biggest smiles, it was a real privilege to take part in the long standing, traditional event.
The response and support from the public was overwhelming, with crowds of people cheering us on from the sidelines, making it clear how fantastic they thought our British farmers were – a very proud moment. The two days spent in London really highlighted the positivity of farming and agriculture and how important it is to connect with, and have the support of, the public.
Sophia Ashe
The trip to Surrey Docks Farm was an eye-opener in itself. Producing beef, lamb, pork, goat, honey and vegetables on just 2.2 acres along the River Thames made us all think about how all space on a farm is important, and every small bit of it can be used for a diferent purpose. Along with its outreach programmes for children and adults with special needs, the farm does brilliant work to enlighten urban people with the ways of rural life and to enable them to become hands-on across diferent aspects.
As for the Lord Mayor’s Show – this truly was a once in a lifetime experience! I have never felt prouder or more honoured to do what I do than during that day, walking through the streets of London with the tractor and combine. The public would point to us, yelling ‘farmers!’ with a huge smile on their face as if we were someone famous. People would cheer and shout their thanks as we walked past – on the fnal bit of street leading up to Mansion House, the entire crowd went
up in a roar of support. It was almost impossible to not feel a surge of emotion. During this painful, turbulent time after the announcements in the Budget, this support from the public brought me a lot of hope and an overwhelming feeling of support. To all those who have faith in us and support us, thank you.
Jes Stewart
Surrey Docks Farm – what can I say but wow. For such a small area, in the middle of a huge city, I think we can all learn a lot about utilising the space we have. I was thoroughly impressed with how everything on the farm had to pay its own way, such as the goats being produced for meat to be sold from the farm shop.
Not being brought up in a city, we forget how much we take for granted, and the education that Surrey Docks Farm provides gives an invaluable link to the farming community. One example that resonated with me is that kids only know what textbooks say; in a book, cows are mostly black and white, so on seeing a black Angus cow, many visitors thought it was a horse. Overall, a great visit which really made me think about education, as well as using the space we have at home.
Knowing how much support the British public have for farmers is something that every farmer should experience. We often think about the ignorance of the British public, however, while they may not have much specifc knowledge of farming, the support is defnitely there if the whoops of the crowd were anything to go by!
I felt privileged to be a part of numerous groups within British agriculture coming together as part of The Worshipful Company of Farmers foat to say thank you. Walking around London in front of a combine harvester is not something you do every day! It was a great experience to bring a positive message and remind everyone where our food comes from.
Magnus Brown
It was really encouraging to see such high levels of support for farming by the British public. They lined the route of the 696th Lord Mayor’s Show, clapping, cheering and showing their appreciation for all the hard work farmers do to produce highly nutritious and afordable food while protecting the environment and countryside they all need.
Appearing on ITV News London to talk about the farmers’ foat, themed around Backing British Farming and food, was a particular highlight for me. This included explaining the relevance and impact of farming on every Londoner’s life, although they may not see it on a
day-to-day basis. Food security underpins everyday life for everyone across the countryside, irrespective on where you live or your socio-economic background. It was a pleasure to publicise the Worshipful Company of Farmers’ foat in a message that I hope hit home to all of the people watching.
The visit to Surrey Docks Farm, meanwhile, was a demonstration of the ability for farming to provide education and life skills to those who may not traditionally become involved in farming. Speaking to those with special educational needs working on the farm was truly inspiring, seeing their passion for the welfare of the animals, growing of crops and maintenance of the site. Though not physically large, the farm clearly has a big impact on people’s lives.
Naomi Williams-Roberts
Surrey Docks Farm captures the essence of community-driven agriculture within an urban setting, blending entrepreneurial spirit with a profound understanding of how connecting with nature can beneft people.
Every inch is put to work and the farm ofers far more than produce; it’s a community hub. It serves children who are homeschooled, those who fnd traditional school environments challenging, adults with mental health needs, and others with additional learning requirements. The farm’s staf play an essential role, infusing the space with their dedication and energy.
Economically, every aspect of the farm is designed to support itself. The goats are bred, and their ofspring are reared for meat, which has grown in popularity. The pigs follow a similar cycle. The farm shop sells plants, jams, and the orchard’s harvest. Sheep feeces, previously used to enhance horticultural eforts, are now collected and processed to sell through a network of city farms, showcasing the farm’s sustainable approach.
Visitor involvement also plays an essential role in the farm’s sustainability. Feed for the goats and milk for the calves are funded directly through visitor purchases, creating a direct link between the public’s engagement and the farm’s operational needs. This unique model not only supports the farm fnancially but also fosters deeper connections.
This farm is so much more than a petting zoo; it’s a working, productive space that deeply engages with the local community and operates with a true sense of purpose.
Go to NFUonline.com/LMS2024 for more on the Lord Mayor’s Show.
GETTING TO GRIPS WITH DAIRY
Dairy farmer newbie NFU Student & Young Farmer
Ambassador James Scott talks all things milk contracts and shares his key takeaways from the frst two years of running his own herd
John Cottle
Dairy farming is very much an art. Being only in my second year, I have learned there are many disciplines that you have to perfect to have a “successful” year on the farm. This can range from cow health through to calving and drying off, as well as grass management in ensuring you are using every blade of grass on your farm to its best possible use. I would by no means say I am a master at any of this just yet and am very aware it will take years and years to perfect.
We have only owned the dairy farm for two and a half years and initially had plans to increase the size of what we were already doing with a pedigree Aberdeen Angus suckler herd and approximately 100 breeding ewes. But inspiration struck and with my grandfather coming out of dairy in 1967, I was keen to give it a go. With my dad’s blessing of “well, if think you’re up to it” ringing in my ears, I accepted the challenge.
I started off by purchasing 60 bulling heifers in 2022 which I then went on to
AI with various bulls choosing the future progeny of the herd. While growing these over winter into the spring, we improved the infrastructure on the farm to make sure we were as efficient as possible. This included a lot of capital expenditure from cow tracks to our milking parlour.
One aspect of the dairy farm that really interests me and drives the business is the margins we are working with. When we bought the farm, we looked at all different styles of dairy farming from robots, all year-round calving and block calving. At the time of going into dairy, we were looking at an average UK farmgate milk price of 44ppl. This filled us with confidence going into the first year as we saw how we could graze the farm to our advantage and make as much milk off forage as possible. However, by the time it got to calving down the cows and starting to send milk, the market dropped with milk price at a low of 33.8ppl. This made it a lot harder to justify the daily operating costs, but, after deciding to calve in an autumn block, we found that with the right cows and the right milk contract we could have more impact as to where our milk price went.
Autumn block calving worked better for us due to having heavy clay soil and it can get very wet quickly, meaning we bring the cows in slightly earlier and can push the milk with good quality grass silage. We also get a winter bonus for supplying milk through the winter months.
My milk contract is with Joseph Heler Ltd, cheese producers in Nantwich, Cheshire. I am on a constituents-based contract which means the higher my milk constituents, the higher my price. Milk constituents are made up of the fat and protein in the milk.
Despite this, there is a sweet spot where a cow can only produce so much fat and protein without the litres dropping or adding more into the feed, which again comes at a cost.
Over recent years, we have seen volatility in the markets for milk. Fast forward to this year, and markets have changed with an increased demand for solids as opposed to liquid – hence why I chose to go with a constituentsbased contract. While liquid milk is no longer the most popular product on the supermarket shelves, cream, butter and products which contain whey protein are becoming increasingly popular. As a result, my business model is based on high solids with the milk I am now sending, comprising butterfat of 4.97% and protein of 3.64%. With rising milk solids, there is no cap on my butterfat and protein, so my milk price continues to rise with the percentages of milk constituents.
“James’ stocking rate will also allow him to take advantage of environmental schemes where he can place less productive land areas into schemes that provide for biodiversity and help sequester carbon. His ideal stocking rate will also help to ensure that he is nutrient management stable e.g. not applying more manure nutrient in the form of NPK that leaches or builds soil nutrient levels.”
Andrew Nicholas Milk Procurement Manger, Joseph Heler
Ltd
To make the most money out of this milk price, I make sure to graze as much as possible for as long as possible, rotating the cows on paddocks every 24 hours to ensure that the cows maximise the grass available and allow the paddocks to regrow quickly ready to
“We need to take care, especially in these winter months, which can quite often make everything seem more dismal, to look after ourselves. No man is an island.”
be grazed again in another approximate four weeks’ time – all without ruining the fields and keeping the cows in good healthy condition.
It is important to make sure that I get as much milk as possible from forage in this system, not only from a financial perspective but also environmentally as reducing the reliance upon purchased feed cost also reduces my emissions.
I also pay close attention to the genetics of the animals, selectively breeding and rearing my own heifer
replacements by artificially inseminating them to achieve as close to an eight-week calving block as possible. This year, I calved in a 12-week block but will again improve this closer to eight weeks over time. This enables a ‘one cow’ system, meaning the cows are all in the same or a similar stage in their lactation, allowing efficiency with management throughout the year.
During the winter we will feed grass silage and some whole crop barley and corn in the parlour. If we can make good quality silage and not have to add anything into it, this is the cheapest way to make milk.
We are currently pushing the cows to average 7,000 litres a year and, with better management of their diet during drying off and immediately after calving, we believe we can improve on this next year.
I milk 107 Jersey X Holstein Friesians which provides a realistic stocking density for my farm, acting as security against what appears to be growing volatile weather patterns such as droughts and floods. This ensures we can maximise milk from forage and are less reliant upon purchased feed. Being less reliant upon purchased feed prices is vital given the rising global political issues which can drive up prices, as seen when Russia invaded Ukraine.
In the future, whether we like it or not,
we will have to reduce emissions and as science catches up, hopefully we will have accredited sequestration models which demonstrate we can “inset” any emissions we can’t reduce. However, we must not be complacent and think that future sequestration models will solve all our problems because they will not. We must reduce inputs such as purchased feed and maximise homegrown feeds.
Luckily, I am young enough and enthusiastic enough about the farm to try to do as much of the work as possible, but you have to remember you need to maintain relationships and ensure you get the odd break away from the farm. We need to take care – especially in these winter months which can quite often make everything seem more dismal – to look after ourselves. No man is an island. I chose to go into dairy farming due to the monthly payments allowing for better cash flow and a stricter daily routine. Milking morning and nights gives me purpose and motivates me to improve each day, week, month and year.
I love documenting what I am doing on the farm on YouTube and looking back at how we did various task over the past couple of years. One day I would like to retail my own milk and allow for school trips and the public to come and see how my milk is produced and why we farm the system we do.
As more and more people drop out of dairy farming, we need to rely on the youth of today to pick up these farms and run them as financially and environmentally efficiently to maximise the margin as much as possible.
Anyone who wants to reach out to discuss anything from establishing your dairy herd to contracts and to mental health, feel free to contact me on Instagram @scottys_farm or at youtube.com/@scottysfarm. I'm also on TikTok with the same @scottysfarm handle.
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