Official G&S Show Magazine 2634-8810ISSN From the heart of the Blackmore Vale. In partnership with:
LETTER FROM THE EDITOR
PSLaura-We’re at stand E13; we’d properly love it if you stopped by for a chat!
–Coral!foraheadsteamFullp.30
The judges are looking for eggshaped eggs. Yes, really.
I also promise once you’ve read it, you’ll never look at an egg the same way again.
WHAT’S INSIDE: James Cox takes on the Random 19 – p.14
Matt Cradock, local sheep farmer and chairman of the G&S Show’s sheep section, discusses the sheep of things to come BV thelookingDairy,aftercows–p.12
The best quality milk comes from local, healthy and happy cows, believes the third generation dairy in Shaftesbury It’s a scramble for the best egg – p. 21
The G&S Show organiser reveals he loves dunking Rich Tea biscuits, listening to country music and the Joules website Show chairman Giles Simpson is our Dorset island castaway – p.6 Farmer, agronomist, chairman of the Gillingham & Shaftesbury Show, and a big fan of Magnums; Giles Simpson shares the soundtrack of his life. When ewe go in for a trim – p.10
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Hello and welcome to the very first G&S Show Magazine! We’ve had so much fun pulling this special edition together, working with the G&S Team and talking to some of the people that make the show happen every year. It’s been fascinating to learn about some of the work that goes on all year round to bring the Show together for just one day. It’s also a pleasure to introduce you to a couple of the key figures behind the show – organiser James Cox and chairman Giles Simpson – with very serious and in-depth interviews. James appears to have a bit of a coffee problem, and Giles reveals a deep love of Dire Straits. And Magnums.
official G&S Show Magazine, by The BV - August ‘22
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This year we are pleased to welcome new additions to the show including the Bees & Honey Marquee (thanks to the North Dorset BeeKeepers), and the sheep shearing which proved so popular in 2021 returns – but this year it has spun into an entire Wool Village! Zooming into the Gritchie Brewing Co Main Ring is the IMPs Motorcycle Display Team. And there’s an exciting surprise addition this year – the Lightning Bolts Army Parachute Display Team will be jumping onto the show ground. But really, the biggest news is that after more than 15 years the Grand Parade of Livestock will finally return to the Gritchie Brewing Co Main Ring. The move puts AGRICULTURE where it should be – truly at the heart of the Gillingham & Shaftesbury Show. This has also resulted in a layout change for the show this year, to ensure a safe and easy route for livestock to reach the Main Ring. That has allowed us to encircle the Ring with our vital agricultural businesses. As always, we’re showcasing agriculture and rural life in the modern working world, with the newest farm machinery on sale here at the show, set against the history and heritage in the Wincanton Races Heavy Horse Village and the Steam Engines. More than 80 agricultural businesses – buyers, suppliers, machinery dealers, etc. – make the G&S Show a serious networking event for the farming sector! On the day, more than 300 volunteers, combined with 100-plus paid contractors, are the reason our gates open – we are so grateful! If enjoy your day, it’s thanks to them. hope enjoy 2022 &
you
4 The official G&S Show Magazine, by The BV - August ‘22 LETTER FROM THE G&S SHOW TEAM WELCOME to the 2022 Gillingham & Shaftesbury Show and our first ever digital magazine – thanks to The BV! On Wednesday 17th August the show returns to its usual one-day format, and once again we celebrate everything great about Great British agriculture, the countryside and rural life. We have a range of new attractions and some familiar attractions are returning in new formats. Some changes we made in 2021, due to COVID, are staying, thanks to the positive response from visitors.
Shaftesbury Show! Team G&S Contact the BV Team: Editor: Laura advertising@theblackmorevale.co.ukAdvertising:editor@theblackmorevale.co.ukHitchcockCourtenayHitchcock Everything else: Try Courtenay (he’s the organised one ...) 07770 GaySub-editors:227492Pirrie-Weir and Fanny Charles 20 Cattle 14 Random 19 - James Cox 6 Dorset Island Discs - Giles Simpson 38 Recipe 31 Equestrian 16 Sheep 26 Farming 34 Steam 23 Poultry 10 Timetables 24 Rabbits 12 What's New INDEX (it’s clickable – just tap the page numbers to flip right to them) Some of the G&S Show team, L-R: James Cox, Caroline Goode, Helen Young, Bonnie Cradock, Jake Shean
Gillingham
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Farmer, agronomist, chairman of the Gillingham & Shaftesbury Show, and fan of Magnums, Giles Simpson shares the soundtrack of his life with Laura Hitchcock Giles Simpson, the Gillingham & Shaftesbury Show chairman, is a farmer and an agronomist –when he’s not lost in To Do lists and committee meetings. He received a good job offer straight from college and then moved to an even better job a few years later. Ten years after graduating from Sparsholt College, he finally decided it was time for his gap year – and spent nine months in Australia: ‘I worked for six months of it, and then just enjoyed the rest. I’d recommend it to everybody. Just go away; Australia, New Zealand, Canada ... anywhere, just go away. Even if it’s only for two or three months. Everyone within the agricultural industry should just do it.’
‘Just go away’ - Giles Simpson is the G&S Dorset Island Discs castaway
On his return from Australia, Giles was offered a job at local firm Pearce Seeds LLP, a seed and agronomy company based near Sherborne. He has been with them for 21 years this year. It was his job that got him involved with the G&S Show: ‘I worked alongside Mike Simpson (no relation, and sadly no longer with us) for three years. He was very heavily involved with the Gillingham & Shaftesbury Show, a past chairman and president. He was the one who got me involved. He basically just told me I had to do the livestock car park, actually. Then he told me I had to start at 5.30am. I did that for ten years, probably. Four years ago the then chairman Richard Curtis asked me to be his vice chairman, which meant no more livestock car parking! And then in 2022 I became chairman.’
DORSET ISLAND DISCS
And so to Giles’ choices for the eight tracks he’d want on his own Dorset island: Little FleetwoodLies Mac I’d been given a cassette when I was about 17 or 18, and I just remember driving home from harvest late at night. This was always playing. I’d open the sunroof, drop the windows and put it on full blast. It was just the best thing, driving home singing away to yourself where no one can hear you. It’s got some great lyrics, of course, but for me it’s
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This is college, pretty much whenever we were in the bar (I was there quite regularly …)! I was Student Association chairman, and my vice chairman was absolutely mad on Don McLean. I It would get played nearly every night, everyone would be on chairs or standing up, all singing together. It’s a long
This is my first Young Farmer’s Area Weekend when I was 16. We left for Newquay at 9 o’clock on the Friday morning, and the whole way down the driver played Dire Straits, over and over again. There were four or five of us in the car, and we just listened over and over, and this always reminds me of that. It could have been anyone of those songs, you know? Walk of Life, Brothers in Arms, Ride Across the River … any one. It always reminds me of my first Area weekend in Newquay. I am a Cider Drinker The Wurzels This is Young Farmers again! And what amazes me is that, even now, all the 16 and 17 year olds still know all the words! Last time I saw them live was probably five years ago, and I couldn’t believe that there were young teenage farmers at the front, singing all the words! The Wurzels have been about for donkey’s years. And this song still makes me laugh even now. They were characters, absolute characters.
7 The official G&S Show Magazine, by The BV - August ‘22 DORSET ISLAND DISCS just a really good tune to sing along to late at night. Every time I hear it I’m that teenager driving home late after harvest. Holding Back the Years Simply Red Mick Hucknall is unreal – so recognisable. Even now, at whatever age he is (He’s 62. You’re welcome. – Ed.), his voice is just the same. I watched him performing live on TV recently, and it was brilliant. And Holding back the years is a classic. A group of us travelled up from college to Crystal Palace in the late 80s for one of his concerts. It was such a good concert, and a great night.
All Of Me John Legend I had to add this one in, it was the first dance at our wedding! But I did have to ask Mary what it was. I could remember the song, I could! But I couldn‘t remember who sang it. She had to tell me … A Sky Full of Stars Coldplay Yeah… (long happy pause) Stars is just… Chris Martin is unreal. This song always makes me stop. Coldplay are brilliant. AND he’s local! Went to school in Sherborne. He’s a fantastic Wewriter.were meant to see them during covid, but obviously it was cancelled. Then Mary was going to buy tickets to see them at the O2 for my Christmas present, but it clashed with the show, so I told her I’d better not. In the Air Tonight Phil Collins Just … always Phil Collins. All through school I listened to Phil Collins. This is another one that it doesn’t matter how many times you hear it, you can put it on the radio and it never gets old. It’s when you watch him doing it, too – to play the drums the way he does and sing the way he does … When you watch him performing this one, he comes in just singing quietly, then moves and sits at the drums and lets it build. Amazing. This song in particular always reminds me of a cool evening, lots of stars … and I have no idea why. Money For Nothing Dire Straits
American Pie Don McLean
DORSET ISLAND DISCS
8 The official G&S Show Magazine, by The BV - August ‘22 song, eight or nine minutes, but we never used to last that long! But it always reminds me of the college bar at Sparsholt, and all of us singing it together. The little comforts My book would be Call of the Wild by Jack London. I don’t read a lot (probably not since I was at school). But I remember reading White Fang and Call of the Wild, and I went back and looked at them when I was choosing this. It’s about a dog stolen from California and sold as a sled dog in Alaska. Through the book he becomes ever more wild, forced to fight to survive. By the end, he sheds the shallow veneer of civilisation and relies on his primitive instinct and experience to emerge as a leader in the wild. It always makes me think about how close we are to being right back there in nature. And that our animals are still wild at heart. Dogs are pack animals, people forget that. It really riles me when you see badly behaved dogs. And it’s not the dog, it’s always the owner. I did have to think about this one. I spoke to Mary about it and she said: “Well, you can’t pick Farmers Weekly and you can’t pick Classic Tractor.” I’d be quite happy with Classic Tractor on my desert island, to be honest. According to Mary I look at it hundreds of times a month… And my luxury item? A big freezer (with a magical power source, obviously), and a supply of It’sMagnums.averybadly kept secret that I’m a bit of a fan of a Magnum Classic (my customers and friends even send me pictures of them, asking me ‘have you had one yet today?’).
Mary will probably kill me ... Click here to listen to Giles’ entire playlist on YouTube
Clarke Willmott LLP is a limited liability partnership registered in England and Wales with registration number OC344818. Authorised and regulated by the Solicitors Regulation Authority (SRA number 510689). clarkewillmott.comGreat service... Great people... LegalAgriculturalSpecialists Our Agriculture and Estates team provides a full complement of legal services to agricultural and rural landowning communities including: • Agriculture & Rural Property • Litigation & Dispute Resolution • Planning & Environment • Regulatory Law • Food Law • Renewable energy • Tax, Wills, trusts & probate • Divorce & Family • Agri-business • Employment & HR To find out how we can help you or your business, please contact Esther Woolford on 0345 209 1840 or email esther.woolford@clarkewillmott.com “a top-levelandqualityhigh-firmareallyteam” Chambers UK 2021
The 2022 G&S Show is bigger than ever - and alongside some exciting new attractions, there’s a return of a much-missed old favourite The Grand Parade of Livestock returns to the Main Ring! Agriculture has always been the heart of the Gillingham & Shaftesbury Show, and we are proud to announce that for the first time in over 15 years the Grand Parade of Livestock, sponsored by Woolley & Wallis, will return to the Gritchie Brewing Company Main Ring. At 15:00 watch as all of the days champions and prize-winning livestock parade around the ring – we promise it is a spectacle not to be missed.
The world-famous motorcycle spectacular! The IMPS Motorcycle Display Team, sponsored by Fuel10k, will be performing their breathtaking dynamic display of skills in the Gritchie Brewing Company Main Ring at the 2022 Gillingham & Shaftesbury Show on Wednesday 17th August! From the sound of revving engines to the awe of a billowing fire jump and the suspense of a multiple motorcycle combination ‘cross-over’ routine, The Imps will have you mesmerised by an unmissable display of discipline and skill. Furthermore, you will be stunned to learn that the youngest performer in the youth motorcycle display team is only five years Displayold! times – 11:50 and 15:40
The FUEL10K IMPS Motorcyle Display Team
Time: Look up at 12:30!
NEW: The Lightning Bolts Army Parachute Display Team One of the world’s most experienced operational deployment teams – the Lightning Bolt Army Parachute Display Team, sponsored by Gavin Dixon Financial Solutions – will be jumping into the Gillingham & Shaftesbury Show for the first time! They are a dynamic military freefall team – watch them fly into the ring with smoke and flags!
NEW
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What not to miss this year
WHAT’S
In the Wool Village you can watch sheep being shorn on a raised stage, learn all about wool itself, feel the wool’s texture and see the winners of the Fleece Competitions. The majority of sheep are shorn in the summer; this does not hurt the sheep and is required for their welfare – no one wants a woolly jumper in hot weather! The sheep are shorn by a ‘shearer’. A professional shearer is skilled and careful - one shearer can shear a sheep in less than 2 minutes! Read all about sheep shearing and the Wool Village in our interview with Matt Cradock, the local sheep farmer who is chairman of the sheep section at the show.
NEW: The Wool Village
Last year we introduced sheep shearing demonstrations - and this year we step it up a bit and have an entire Wool Village, sponsored by Friars Moor Livestock Vets! “Wool is one of the oldest fibres known to mankind, and also one of the most beneficial.” (His Royal Highness the Prince of Wales). Wool is not only natural, it is renewable, biodegradable and lasts longer than artificial fibres.
NEW: Bees & Honey Marquee
We all now know that bees are essential to life on earth. The new Bees & Honey Marquee is in association with the North Dorset Beekeepers Association and will be filled with exciting demonstrations, hands-on activities and even a bee hive! The marquee also features competitions in all bee & honey related cookery and treats.
13 The official G&S Show Magazine, by The BV - August ‘22 WHAT’S NEW
questions – it’s an interesting insight into the man who pulls the day together, and it reveals a love of dunking Rich Tea biscuits, listening to country music radio and for the Joules website 1. What’s your relationship with Gillingham and Shaftesbury (the area not the show!)? I’m born and bred in Dorset, growing up near Dorchester. But specifically to North Dorset – my mum went to school in Leading the G&S Show team, James loves dunking Rich Tea biscuits, listening to country music and the Joules website
Interview by Laura Hitchcock “...buying the same shirt in every single colour available.”
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G&S Show organiser James Cox takes on the Random 19 questions
James Cox took over as Show secretary and organiser for the Gillingham and Shaftesbury Show in 2019 when he was 23, making him the country’s youngest ever show organiser. However, he was uniquely well-qualified for the role. Brought up on his parents’ farm near Dorchester, he has an innate understanding of the agricultural industry. He had also spent the previous five years as a trade stand manager and a sponsorship and marketing officer at the Bath & West Showground, responsible for the Bath & West Show, the Dairy Show and Grassland UK. For most of the year James can be found sitting alone, in the show office in an empty field. But in the months running up to the show he switches gear to manage a team which steadily swells into hundreds as he organises the set-up, the traders and the sponsors, doing everything he can to ensure the anticipated 30,000 visitors have a great day. James leads a new young team working on a show that has traditions running back more than 150 years. He’s determined it retains its uptothingsadmitsheritage,rootsagriculturalandbutsomeneedbebroughttodate.He’s proud of the changes that have happened over the last few years: ‘We’ve welcomed new attractions like the steam engines and the heavy horse ring. We’ve also brought the show into the digital age – we even have a show logo at tohisdowntoWelast!’managedpinJamesandgetanswers19random
10. What are your top three most-visited, favourite websites (excluding social media and BBC News!)? 1. Amazon 2. Netflix 3. Joules 11. What’s your earliest G&S Show memory? Getting a bucket of freebies from the dealerships!agricultural 12. What’s your secret superpower? According to my colleagues, it’s buying the same shirt in every single colour available –I disagree. 13. And your best show memory? I know it’s not the most exciting answer, but honestly ... it’s simply pulling off the 2021 show. Against all the odds, we spent months planning during the pandemic when we had no idea what the rules would be at the time of the show. It was a logistical Butnightmare.wemade it happen!
14. What is your comfort meal? A double cheeseburger from McDonalds.
7. What’s the most difficult part of your job? Actually pulling it all together. It takes an unbelievable number of meetings and planning for the show to be created. From crowd barriers arriving at the right time on the right day for the Grounds Team to the tables dropping into the Horticulture Marquee, also at the right time on the right day – my life is a lot of spreadsheets. 8. Favourite animal at the show? The cows! You can take a boy off the farm ... 9. What’s your most annoying trait? Apparently it’s how ‘sassy’ I am without my morning coffee (this was the prompt answer from one of my colleagues when I asked them. I’m not sure this is correct).
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18. You have the ability to book one act tomorrow, money no object and they have to say yes, for the main ring. Who are you going to book? Ed Sheeran! 19. If you weren’t organising an agricultural show, you’d like to be … ... a tractor driver. Apparently it’s how ‘sassy’ I am without my morning coffee. I’m not sure this is correct. “How do people functioncoffee?”without
Shaftesbury and my parents got married there too.
15. How many people are on the showground getting it ready in the week leading up to the show? As I write this we’re two weeks out, and there are currently around 30 to 40 people a day. This increases to around 350 team members on the show day itself. 16. What in life is frankly a mystery to you? How people function without coffee. 17. What’s the best part of your job? The bustlehustlefieldinportacabinsolitaryfromswitchaanemptytotheandofa marquee city. It is so lovely when the team starts to build up, and all the work begins to materialise before my eyes.
THE RANDOM 19 QUESTIONS
6. What was the last song you sang out loud in your car? Probably something on Absolute Radio Country – since a big road trip across America last year, country music is my guilty pleasure. In my defence it’s very fitting when driving into an agricultural show ...
2. What was the last film you watched? Ha ha ha ha ha. I like that you think I have time to watch a film. What I wouldn’t do to be at home watching Netflix right now! I honestly cannot remember … I haven’t had a night or day off from the show ground in so long …
5. On average, how many coffees is a bad day? Six? (a quick call to one of James’ team – who shall remain nameless – suggests this is a shocking fabrication, and that a six-coffee day is actually a good day)
3. Favourite crisps flavour? Roast Chicken –obviously. 4. And the best biscuit for dunking? Rich Tea!
Matt Cradock, chairman of the sheep section, is excited about this year’s ‘Wool Village.’ He says: “[Last year] there were so many people asking what the price of it was, what the procedure was ... there were so many questions that we just couldn’t get enough information out to everyone who was interested.
When ewe go in for a trim
Matt, who keeps more than 1,700 sheep on 300 acres around North Dorset, was brought up on his family’s dairy farm. They diversified into sheep to keep their business Matt,running.who bought his first sheep at the age of 16, is the perfect expert to guide the public through the shearing demonstrations, so he will once again be commentating on the shearing. ‘It’s a time when livestock farming is getting hammered left, right and centre from those who are opposed to it. Shearing can be a big thing. The public need to
Matt Cradock, local sheep farmer and chairman of the G&S Show’s sheep section, discusses the sheep of things to come with Andrew Livingston
For the second year running, sheep shearing demonstrations are back at the Gillingham and Shaftesbury Show. Organisers say that it was the public interest at last year’s display which means that it’s bigger and better than before.
‘This year we’re doing the shearing and then we can see the fleece-judging classes of people who are exhibiting their pedigree stock at the show. We also have a couple of spinners – the process of getting the wool into yarn – and then we have a representative from the British Wool Board who is coming to talk about everything else in between. This way, the public is getting the whole Twenty-nine-year-oldpicture.’
16 The official G&S Show Magazine, by The BV - August ‘22 SHEEP
some of the breeds that will be sheared at the G&S ‘EverythingShow. being shorn at the 2022 show is called a shearling – a young sheep which has never been shorn before. They are going to be a challenge, the Poll Dorsets being the worst. I’ve never met a shearer who likes shearing them!’ Accompanying the shearing is the showing of sheep, with competition classes and prizes for all the pedigree breeds. Matt explains why having a rosette-winning animal is big business. ‘It’s advertising your breeding. You get to compare your breeding with another breeder of the same or similar ‘Exhibitorsbreed.do go to a lot of effort – there’s a lot of preparation work. To achieve a prize winner, they’re obviously breeding the right animal, and that’s what’s key to them. They enjoy the day. They get to go to the show, but their animals – they sell Nextthemselves.’year,Matt’s vision for the sheep section at the Gillingham and Shaftesbury Show is once again bigger and better. ‘Why keep something the same? It’s worked one year, so let’s build it up to encourage people. ‘The idea is (we’re always full of ideas, whether they actually work or not is another matter!) we will have had two years’ worth of shearing demonstrations, so we’ll go for a competition shear next year. That way people will understand what the competition is, because they’ve listened to it being explained for the last couple of years. Then they can see what it REALLY means to be a professional shearer.’
‘Poll Dorsets are the worst. I’ve never met a shearer yet who likesthem!’shearing
Judging Texel and Poll Dorset sheep at the 2015 Gillingham & Shaftesbury Show.
Once again, Henry Mayo and Ben Doggrell will be aiming to shear 180 to 200 of Matt’s sheep for the show demonstration –around 30 each an hour. That’s just two minutes per sheep. In 2019, 20-year-old Henry, from Hermitage in Dorset, became the first English farmer to win the top shearing competition in New Zealand for 30 Matt,years.who usually shears his own sheep, describes the pair as the best. ‘Put it this way, I’m really particular about what happens with my sheep and I’d be happy for them to come in and shear my own flock. If I didn’t think they were the best, I simply wouldn’t ask them to be at the Suffolk,show.’
No one likes a Poll Dorset Originally farmers sheared their sheep because the wool itself was the product ... and a big income for sheep farmers. Today, however, a sheep’s wool – which weighs around two kilograms – will only be worth about 70p, with the average shearer costing double that just to remove the wool. ‘Shearing is mainly for welfare reasons now. It helps prevent fly strike, reduces the risk of the sheep getting stuck on their backs. Sheep left unsheared are at risk of rain scald, which is a skin disease.’
Charollais, Poll Dorsets and Llyns are just
17 The official G&S Show Magazine, by The BV - August ‘22 SHEEP see it for themselves to make up their own mind on it. I did the commentary on the shearing last year and the public loved it. We could have spieled and spieled and sheared and sheared, but the public response was what really made it.’
October 2016 saw the commissioning of a new chill store facility; housing 1,000 pallet spaces and incorporating new office space and storage. The
Our UF Plant, a world-class facility for manufacturing, was commissioned in May 2004. It uses Ultra Filtration (UF) Technology that, at the time, was a recent manufacturing process and uncommon in the UK. The plant offers total flexibility in the manufacturing of a range of different products, and has enhanced our position as an innovative manufacturer of specialist dairy product for our customers. Our active New Product Development department works constantly on new concepts and also with customers (and potential customers) whenever possible.
BV Dairy started in the family home at Kington Magna, selling liquid cream. The business moved to its current site in Shaftesbury in the mid-1980s, and with the extra space the product range was extended to cultured milk products like yoghurts, sour cream and crème fraîche – anything from nought per cent fat soft cheese (quark) up to a 45% fat soft cheese (cream cheese).
The best quality milk comes from local, healthy and happy cows, believes the third generation dairy in Shaftesbury
BV Dairy only sources milk from farms within 30 miles
BV Dairy was established in 1958 and is now run by the third generation of the Highnam family. Both the business and the range of specialty products has grown and developed to form one of the most respected and successful independent dairies in the South West.
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BV Dairy, looking after the cows
The BV Dairy site in Shaftesbury
19 The official G&S Show Magazine, by The BV - August ‘22 design ethos is based on lean principles, efficient running and full IT integration. We utilise VNA (Very Narrow Aisle) Fork Trucks running on guidance systems; and solar panels which generate 3,500kWh of electricity each day. Back to the farm Hailing from a farming background originally, BV Dairy understands all aspects of the dairy industry and is proud of its strong relationship with the local farming community. We understand the importance of restricting food miles; our milk is sourced directly from within the local community, from dairy farms within a 30-mile radius of the production facility in TheseShaftesbury.farms are regularly inspected as part of the Red Tractor Farm Assured Scheme and are required to comply with this standard. In addition, BV Dairy’s own Farm Liaison Team work closely with our farmers in applying modern best-practice principles and helping them maintain herds of healthy, happy cows that supply high quality, rich, tasty and nutritious milk. When collected from the farm all milk joins a schedule of testing – not only to maintain quality but also to form the basis of an agreed payment scheme for the farmer. In addition, BV Dairy host regular forums attended by their farmers and other invited dairy professionals where issues can be discussed and ideas exchanged to help ensure a continuing good working partnership. The BV Dairy cows Our typical dairy farm supplier has a long heritage of dairy farming, and a long relationship with the Dairy. They vary in size from smaller, family farms with around 80 cows up to larger concerns with 400 cows. The systems used are dependent on the individual farm but ALL cows will go out on grass for a period of the year, and spend their winter in a cubicle house or barn. The breed of cow is also varied, with some farms having pedigree Holstein Friesians and others having crossbred stock – such as Jersey crossed with Friesian. There are also Guernsey’s, Brown Swiss and Montbeliarde. A nutritious diet is essential and in summer months this is mainly grass. In the winter when grass does not grow well cattle are fed mainly silage (preserved grass or maize) with a mixture of cereals and protein feeds to ensure that they maintain their health. BV Dairy support varied calving patterns as this helps achieve a consistent volume of milk arriving at the Dairy. Calving timetables are tailored by the farmer to suit his farm, workforce and the space and land available – there could also be other farming enterprises such as arable, beef cattle or sheep to consider. Some farms have the facilities to calve year-round whilst others calve in blocks; spring or autumn, or sometimes BVboth!!Dairy is committed to its farmers whatever size their farm and our aim is to help them support healthy, happy cows
20 The official G&S Show Magazine, by The BV - August ‘22 CATTLEItmay seem strange to those outside the world of agriculture; why take a lot of trouble to walk a near one-tonne animal around a field? The answer is that farmers are passionate about their work, whether that is the crops they grow or the animals they raise.
One of the most competitive places on the Turnpike Showground is the cattle showing ring – Andrew Livingston explains why Amy with her Champion Dairy Shorthorn at the 2021 G&S Show
One person who knows more than most the rigmarole and the joy of showing cattle is Amy Wonnacott from New Park Farm, Lytchett Matravers. “Some people enter to showcase their breeding and their herd – it can raise the value if and when they sell them. Others just do it for the joy of demonstrating their herd’s potential.” She added: “I treat it as a hobby – it’s time with my cows and very enjoyable days out.”
Once you have assembled your team, the majority of your time is spent making the animals comfortable being handled and walked with a halter (effectively a dog collar for cattle). The cattle you see at the G&S Show will have been walked every day for the last few months by their human companion. Some handlers play loud music to the cows to get them ready for the noise of the show.
Once again, Amy will be entering the Gillingham and Shaftesbury Show. Last year she won first place for her 36-months-and-under heifer in the dairy section, while also picking up three other rosettes on the day. “I am currently in my 13th year of showing. I have won many rosettes, many different championships and have had some amazing achievements. I usually try to attend four or five shows a year. “Gillingham and Shaftesbury is one of my favourites – it’s local for me and I see so many people I know. It has the proper country feel to it.”
The world of showing cattle
Trust the process It takes three or four months to get your cattle reading for showing, but, says the 24 year old Puddletown Young Farmer, the hardest part is getting the right animal. “One of the most challenging parts of showing is picking your show team. It’s not an easy job to select who you want to halter train and take showing. “I usually take a walk around different-aged cattle and just look at them. I’m looking at how their body is structured, how well they walk on their feet, how straight their back is and if they look big for their age. Preparation for a show starts early –it is a long process.”
The night before the show the cows are put to bed to keep them clean overnight
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22 The official G&S Show Magazine, by The BV - August ‘22
CATTLE“Some breeds of cows are harder to train than others. I find that Holsteins are the easiest and quickest to train, for example, but the Jerseys and Ayrshires are harder – it’s just in their nature to be a bit stubborn!” Says Amy. In the run-up to the show the cattle are pampered to perfection for the big day. “The lead-up to the show is very busy. We clip them so they have nice short hair. Once they arrive at the show they will get washed again so they are sparkling clean, and put them in their beds to keep them clean “Theyovernight.will also get their topline clipped to help make their back look even straighter. Finally, they get a last brush and are taken into the ring. They are paraded around the ring at a steady pace with their heads held high. The judge will assess the animals and select first, second or third.”
Pampered cows Champion cow or not, the animals who are shown have a special place in their handler’s hearts. Amy explains: “Once they have become a show cow, especially if they have done well over the show season, they do become one of your favourites from the herd. You have been pampering them for the last couple of months and you can’t help have a soft spot for them.”
Join the journey broadbandbrilliantto Say hello to a connection you can depend on with ultrafast full fibre wessexinternet.combroadband. *Free installation. Subject to survey. We may apply for a government funded voucher on your behalf. Local friendly support If you need us, speak to our friendly support team based in Dorset. From £29 a month Packages from just £29 per month with free installation.* Up to 900Mbps Up to 11x faster than the UK average broadband speed. Amy doing some last-minute clipping ahead of a Jersey class
How do you spot a good egg? Rachael Rowe has been speaking to judge Paul Tory to find out what makes some eggs hard to beat Paul Tory is chairman of the Dorset and Wiltshire Poultry Society and he organises the judging at Gillingham and Shaftesbury Show. So he seemed the right person to ask what the judges are actually looking for in an egg? ‘The basic principle of egg judging; you are looking at a single egg, three eggs together or their contents. With duck eggs, we always judge three, which all need to be egg-shaped (hold that thought - Ed) and identical in size. There should be no blemishes, and the eggs should be blue. ‘You look at the size, the weight (they should all be the same weight), and you sniff for ‘Whenfreshness.itcomes to contents, there are three aspects. First, the yolk should be yellow. The inner white part should be clearly separate and jellylike. Finally, the outer white is watery. None should be runny – the runnier it is, the worse the egg. The more orange a yolk, the healthier it is. It should also be round and protruding – like a rising sun.’
It’s a scramble for the best egg
Pointy, oblong and squat There are some similarities with chicken eggs but also differences from the duck eggs. Paul says: ‘Chicken’s eggs are either white, blue, or brown. The white ones need to be as white as possible – it’s a hard class to win because white eggs show minor defects. There is also a class for one egg of each colour from ‘Indifferentthreechickens.allcases,eggsshould be eggshaped with no blemishes.’ I’m left wondering what other shape an egg could be (and the effect on the chicken) when Paul explains that some eggs are oblong. There is also an oddshaped egg class where you could find pointy eggs, shapedsquat-ones and double yolks –and maybe a few oblong ones. And finally, there are individual egg classes: “The winner is a standout egg and catches your eye. It glistens without a shine and is not Afterdull.”talking to Paul, I’m sure I’ll never look at an egg the same way again. ‘In all cases, eggs should be shaped.’eggI’m left wondering what other shape an egg could be
23 The official G&S Show Magazine, by The BV - August ‘22 POULTRY
Hop-timistic owners bring their ear-resistable rabbits to the show –Rachael Rowe has been speaking to rabbit judge Peter Huntley ‘Now, where do I start?’ Peter Huntley has a wealth of knowledge when it comes to judging rabbits. He is the chairman and secretary of the Frome and District Rabbit Club and he organises the rabbit section at Gillingham and Shaftesbury Show. ‘There are agreed standards on rabbits. Each breed has its own standard and regulations – for example, the Netherland Dwarf must not exceed 2½ pounds in weight. We use the British Rabbit Club Breed Standards Book; everything we need is there. ‘If we were in America or Europe, judging would be very different. In this country, we bring all the rabbits out together. So all the red-eyed ones will come out together and line up on a table. The judge picks each one up and examines it. They also look at the rabbit’s condition, including its teeth and health. We look at one rabbit at a time, and the owner gets to see what goes on. In Europe, they don’t see what happens –the judging is done in secret. So for us it’s very user-friendly, having all the rabbits on the table.” Fancy, lop, fur and rex I knew there were different rabbit breeds but, until I spoke to Peter, I was unaware there are a staggering 95 breeds in the United Kingdom until speaking to ‘TherePeter.are four groups of rabbits. We have the fancy section and a lop section. Then there are the fur rabbits like Chinchillas, bred for their fur. And the Rex section has a velvet feel to its fur. At the end of the show, we take the best from each class and put them on a table. There are two judges from fur and fancy and they select the best in the show.’ Rabbit judges stick to the five freedoms when judging rabbits.
24 The official G&S Show Magazine, by The BV - August ‘22 RABBITS
© Graham Bannister
Who’s got the best buns?
Peter says: ‘These are freedom from hunger and thirst, discomfort, injury and disease, freedom to behave normally, and freedom from fear and distress. So we make sure we stick to the five freedoms. We ensure rabbits have enough space and look at their Finally,wellbeing.’Peter gave some sound insider advice for those entering rabbits in shows. ‘Each judge looks at something different in particular. They go for what takes their eye. So you should always know your judge!’ Unlike cattle, dogs or horses, show rabbits don’t have names officially (although some probably do at home) ‘Sunset at the warren’
25 The official G&S Show Magazine, by The BV - August ‘22
All images: George Hosford A pretty field margin near Dorchester
26 The official G&S Show Magazine, by The BV - August ‘22
FARMING Good barley, bad supermarkets and a very bad £100,000 tractor bill
Our winter barley harvest started a little earlier than usual, though only one day earlier than in 2018 (another heatwave year). All 113 hectares was Maris Otter, and the yield was our best ever. Big heap feed barley growers might scoff, but Otter (bred in 1966) is a consistent performer for us. We enjoy growing it and we particularly enjoy testing the results once the skilled brewers at places like St Austell, Flack Manor, Butcombe and Dorset’s Sixpenny brewery have done their best with it! The oilseed rape was ready on 14th July, very similar to 2018 but a good deal earlier than most years. It did not need spraying with glyphosate. It had ripened evenly and in good time. The yields were good where allowed to grow undamaged by animals, but terrible where the farmer (erm, isn’t that you? - Ed) had insisted on grazing sheep (admittedly for all sorts of sound reasons like weed, insect and Afterdisease-avoidance).threeyearsof this experiment, initiated with Innovative Farmers as part of the search for survival techniques in face of the flea beetle onslaught following the ban on neonics, we have got the message. The sheep have been sold, so it won’t be happening again. Wildflower verges Driving back from a bad news session at our local tractor dealer last Saturday, my eye was caught by a very pretty field margin near Dorchester. Closer examination revealed cornflowers, corn marigolds, oxeye daisies, poppies and others – mostly annuals. The richness of colour and the buzz of the bees helped to sweep away the blues induced by being told that one of our tractors has a nearterminal condition – terminal either for the tractor or the bank account, we just have to decide which. How can a ten-year-old tractor with just 6,000 hours on the clock be rendered almost worthless by a breakdown due to poor manufacturing? Why do we have no comeback on the manufacturer who happily took £100,000 off us in 2012, and walked away after the original warranty expired? Anyway, back to the flowers. I admired their beauty, while wondering which is better; a perennial mix, which only needs to be established once, and can be good for ten to 15 years of pollen and nectar provision (but doesn’t look remotely as Harvest time near Blandford
Dorset NFU county chairman George Hosford gives show visitors an insight to the life of a modern farmer with his July farm diary
not much choice in Blandford. It also gives me something to rant write about. So much for taking back control, for levelling up and for ensuring fairness in the marketplace. Our mendacious government has squirmed out of allowing parliament the chance to debate the Australian trade deal before the summer recess, and the Tory majority will nod it through. They seem to be happy to see our own food industry slowly strangled to death. And I haven’t even reached the meat and dairy aisles yet… George farms near Blandford, and writes a regular monthly farm diary on his blog View From The Hill
27 The official G&S Show Magazine, by The BV - August ‘22 FARMING colourful as this one). Or are annuals better for attracting insects and providing nectar, with the drawback of needing to re-sow every year? Without doubt the annuals are good for impressing people; planted alongside public paths and roads they are sure to attract the right kind of attention. But for busy farmers who are always timepoor, doing it just once is usually going to be preferable. It’s not so good for the soil to have to resow every year, either.
Guatamalan carrots I am definitely not the best person to send out for the weekly shop. I always take far too long. Starting at the newspaper rack just inside the door of our local supermarket, just seeing the daily paper headlines makes my blood pressure rise. Stupid puns abound for starters, but what really gets me is the tribalism and narrow mindedness shown. I can’t understand why people buy any of them at all. Moving on to the fruit and veg aisle, things don’t improve when I reach the apples, carrots, tomatoes and mushrooms. All of these grow very well indeed in the UK. The modern technology for fresh produce storage is amazing – you can still buy English apples in July that taste nearly as fresh as the day they were picked. And in less than a month the new crop will be Whyavailable.thenare we shipping in apples from South Africa and calling them seasonal or the appalling French Granny Smiths or – worst of all – Gala apples from Argentina and calling them organic. English carrots are available for a great deal of the year; stored in the ground for months, they are dug as required to suit the market. Presumably they can also be kept in cold storage. Why then do we need to tell,asMushrooms,July?Guatemalacarrots‘Tendersweet’importfrominfarasIcanarelike many people – kept in the dark and fed on bullsh**t. This can be done anywhere. There used to be a large mushroom farm near Sturminster Newton, but they gave up the unequal fight with their supermarket customer a few years ago. They also used to provide a useful source of compost for neighbouring farmers to purchase. Why are we importing mushrooms from Poland and selling them in identical packaging to the English ones produced in AndCambridgeshire?lastlytomatoes – if our greenhouse is anything to go by, July is peak tomato season in the UK. Modern techniques and innovative heat sources have extended the tomato season hugely over the last ten years – for example using waste heat from anaerobic digester plants or from sugarbeet factories. However, the tomato shelf in our supermarket is dominated by Moroccan, Polish and Spanish tomatoes, even in July. The only UK ones are the premium range, with a limited number of sizes. And yes, I’m aware I should shop more widely and onlyandhasconvenienceButmymarketsignalgivewherespendIwilltherighttothewithpurchasing.sadly,avaluetoo,thereis
‘One of our tractors has a oreitherconditionnear-terminal–terminalforthetractorthebankaccount.’
Guatamalan carrots in the local supermaket
Combining at Traveller’s Rest Farm near Blandford
The Love Local Trust Local Awards are FREE to enter and entries close on the 1st September 2022. After this, judging and tasting will take place through the autumn and there will be an awards ceremony in early February hosted at Kingston Maurward College, one of the Love Local Trust Local sponsors. with us Love Local Trust Local Local Local Langton Farm Farm beautiful plaque bearing the Love Local Trust Local logo display Love Local Trust Local Awards championed sponsors panel.
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LOVE LOCAL TRUST LOCAL; a label you can trust Our Story We, the Cossins family, are fifth generation farmers. As well as our farm we own a freehouse pub, a butchery, and a farm shop in the Tarrant Valley, just outside of Blandford Forum in Dorset. The Langton Arms, Rawston Farm Butchery and Farm Shop are well-known for their fantastic, local Dorset produce. Every third year we host Open Farm Sunday (OFS) on the farm and take the opportunity to talk to as many local people as possible. Our visitors love knowing the story of the food they buy form us, the miles it has travelled and also that they are buying and eating genuine local produce. We were frequently asked “how do we know that the food we buy really is what it says it is?” At the 2018 OFS it became clear the scare stories in the media had created doubt in many of people’s minds, and the Cossins decided to do something about it. Love Local Trust Local, Dorset’s very own produce label and awards were born.
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What We Do We are passionate about Dorset, advocates of promoting British farming and the collaboration of small local businesses working together. Cheap imported food flooding our British market puts our British farmers and producers at an unfair Betterdisadvantage.foodlabelling is vital. While we created the label by farmers for farmers and producers here in Dorset, our aim is to roll out this movement nationwide. It is important that consumers start to recognise the county flags, see at a glance what is grown or produced in their own county, and what is in season. To achieve this, education is key. We need to tell the stories of where our food is grown and produced. Hospitality and farming need to work closely together – naturally helping our health and wellbeing, and our carbon footprint will automatically be reduced. We currently import 50% of our vegetables and 75% of our fruit; unnecessary when we could be eating with the seasons. As the creator of the Love Local Trust Local label, I (Barbara Cossins) have appeared on Channel 4’s Jamie & Jimmy’s Friday Night Feast and also Escape to the Country, helping to raise awareness to a wider audience. The 2022 Awards In the summer of 2020, despite the Covid-19 pandemic, the inaugural Love Local Trust Local Awards were launched for Dorset producers.
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family • Associate yourself with multi-award-winning Dorset businesses, The
Small, local businesses supporting each other. To find out more, you can visit www. lovelocaltrustlocalawards.co.uk or awards@lovelocaltrustlocalawards.co.ukemail Now more than ever we need to support our local farmers and producers Grown • Produced • Caught • Reared • Brewed • Crafted • Cooked
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The third Love Local Trust Local Awards opened for entries on the 1st May this year. There are 14 categories to choose from, with some new ones added for the first time this year.
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28 The official G&S Show Magazine, by The BV - August ‘22 ADVERTORIAL • Are you concerned about the integrity of food labelling? • Do you believe that all UK producers should be working to the same ethical standards? • Would you like to see more support and promotion of local produce? • Do you think it’s time for a new initiative to help UK producers fight back? Please allow us to introduce ourselves and Love Local Trust Local. We are: • Putting consumer trust back into buying local • Promoting products with genuine provenance and full traceability •
29 The official G&S Show Magazine, by The BV - August ‘22
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So what is it that makes Gillingham and Shaftesbury Show special? Margaret is clear in her answer: “The people – from every section. The camaraderie of the whole team really makes it. If I didn’t do this, I would really miss it.” Who let the bull out? Margaret says one of her funniest show memories was when a bull got loose and ran around the ground. ‘It ran amok around the stands and Fortunately,rings.noone was hurt,’ says Margaret, ‘And today, health and safety would certainly have ‘They said “can you just help out for a year or two?”. That was back in 90s, and I’m still here!”
MillwardMargaret with event horse Garfield Big Idea – she has worked with him since he was four Margaret in 1991 when she first got involved in G&S show with daughter Phillippa competing in the leading rein class
What’s in, what’s out I’m curious about how much planning is needed for an event like the Gillingham and Shaftesbury Show. Margaret explains: ‘When we first started out I was handing out rosettes from a brown paper bag. There were no proper jumps. It was total chaos! We have worked hard to improve things. Our planning for the following year starts as soon as the show is over – we look at what supportedwas and any issues that we wethisForexperienced.example,year,havetaken out some of the classes that had low support. However, people liked the large ring last year, so we have kept that in. “We have built up a really good band of stewards. Some have been with us for years. We all work well together. We’re always trying to get younger people involved, to build the team.”
31 The official G&S Show Magazine, by The BV - August ‘22 EQUESTRIAN
Margaret Millward agreed to help with the show’s equestrian classes – temporarily –in the 1990s. She’s still there and does most of the organising, reports Rachael Rowe ‘They said: “Can you just help out for a year or two?” That was back in the 1990s, and I’m still here!”
Where the horse work happens
British Eventing coach Margaret Millward is vice-chairman of the horse committee and a familiar face in the equestrian ring at Gillingham and Shaftesbury Show. But behind the scenes she organises the schedule, decides the classes for the horse section and helps the stewards. Margaret agrees that majority of the work goes on behind the scenes, unseen by the public, ensuring the equestrian events run smoothly each year: ‘We work on the principle that we are an “agricultural show with horses” and not a horse show.’
it. My children were with me and they thought it was just Anotherhilarious!’year, Margaret got Radio DJ and local resident Johnny Walker and his wife Tiggy to be guest judges. ‘We had a fancy dress class which we all enjoyed, it was a bit of fun. Johnny and Tiggy were great and judged the class for us (to be honest Tiggy did most of it!).’ Skill classes I wondered if shows like the Gillingham and Shaftesbury inspire riders of the future?
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Margaret is not sure they do. ‘The horse shows are very different now. We encourage local people to come, but it is different from what it was. We have a lot more skills-based classes. It can be difficult to get competitors to come, as we are more about activities than pure showjumping. We do get native breeds and hunters, but not that many show horses. Like I said, we are primarily an agricultural show.’
32 The official G&S Show Magazine, by The BV - August ‘22
It is people like Margaret who make the Gillingham and Shaftesbury Show happen, working in the wings to organise classes, find judges and ensure everything is in place for the big day – support is vital for events to continue. As you watch the equestrian classes at Gillingham and Shaftesbury Show, spare a thought for the work behind the scenes that makes the day a positive experience for everyone.
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Stewards take a break after clearing the ring. L to R: Jane Purcell, Simon Purcell, Anthea Dudgeon, Ian Dudgeon and Peter Gray
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34 The official G&S Show Magazine, by The BV - August ‘22 STEAM
A growing number of women are entering the traditionally male world of steam. Rachael Rowe asked local steam enthusiast Coral Goddard why Coral Goddard is one of a growing number of women working on steam engines. She appears regularly at local shows and steam-ups with her husband (look out for them at the Gillingham and Shaftesbury Show). Most of us are familiar with the classic steam engines at shows but I’m curious as to how the then Coral Fookes first got ‘Throughinvolved. my now-husband. One of our first dates was to a steam fair! He has a strong interest in steam engines, and that’s how I got into it. It was an interest-atCoralfirst-sight.’isfortunate to have friends with a steam engine who allow both the Goddards to take it out to shows. But what is it about steam that appeals? ‘The first time I did it, it was the engine. I knew immediately that I wanted to do it again. It’s part of our history and heritage. ‘It’s really interesting to see all the machinery in front of you. It is so different from driving a car, for example. There’s such love that goes into just getting it to move. You’re putting fire into the engine and boiling water for the steam. It’s the smell and the physical presence of the machine. You’re actually putting life into it. It’s really therapeutic.’ Coral’s day job is working at an equine veterinary practice in Salisbury. ‘Horses are my first love. The team at work think I’m a crazy lady!’ She steers the engine while her husband drives it. ‘You have to know your journey, so you have enough steam to get up a hill, for example. The classic one is coming out of the G&S Show and Full steam ahead!
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Meet Coral in the steam area at the Gillingham and Shaftesbury Show. She will also be at the Berwick St John Fair, a local event raising money for the Salisbury District Stars Appeal, on 17th and 18th September. Further information on traction engines can be found on the National Traction Engine Trust website at www.ntet.co.uk.
36 The official G&S Show Magazine, by The BV - August ‘22
STEAMmaking sure you have enough steam to get up the hill into ‘UsuallyShaftesbury.wedo a recce of any unknown journey or route. You really have to know your hills.’ Breaking the rules There’s a certain stereotype associated with steam engine enthusiasts. So how has Coral found it? ‘There is still a bit of that around, especially the older generation who are a bit old school. They’ll say “well done, well done”. However, I know lots of women in steam who do a brilliant job. For example, Jenny Duncan Coles has been with the Great Dorset Steam Fair all her life. Laura Kimber is another example. Many more are coming through, so we must keep people interested. Women’s football is a great example of how stereotypes have been transformed.’ So how can women and newcomers get involved with steam engines? ‘Ask questions. Engine owners love nothing more than explaining how their engines work! Then, during winter, ask if you can help with lots of engine maintenance. The Steam Apprenticeship Club is another way younger people can get involved. Sometimes it is difficult as most engines are privately owned, so it is important to show an interest. And there’s such a great community in the steam Howworld.’long did it take Coral to learn the basics of engines? ‘I’m very much still learning and don’t have a mechanical mind! My husband is the mechanic. But I’m always learning about the steam engines.’
37 The official G&S Show Magazine, by The BV - August ‘22 Gillingham • Shaftesbury • Wincanton • Sherborne and surrounding villages HEAD OFFICE: The Tythings Commercial Centre • Southgate Road • WINCANTON • Somerset • BA9 9RZ sales@kingslandproperty.com 0.75%+VAT COMMISSION RATE ALL OUR PROPERTIES ARE MARKETED ON RIGHTMOVE & ON THE MARKET.COM CALL: 01963 34455 • KingslandProperty.com YOUR SALES TEAM Marc Venton - Sales Director Sarah Tompkins - Sales Director Bourton Bayford (Due May 2023) Wincanton VISIT OUR STAND AT K2 Kingsland ADVERT.qxp_Gillingham and Shaftesbury show 22/06/2022 08:58 Page 1
by
• Smear some butter around the base and sides of three 8” cake tins and place a circle of greaseproof in the base of each tin. Preheat the oven to 180ºC/Gas Mark 6.
• 8oz / 225g icing sugar • Juice of the 3 lemons
Decadent Zesty Lemon Cake Heather Brown entering a cake into one of the Homecraft classes? If so, do be sure to check rules first – there are usually strict guidelines on size and presentation and sometimes there’s a specific recipe you must follow. For example, to enter a bake into the Lemon Drizzle Class, you must use this recipe: 6oz self raising flour, sieved • 2 eggs 1 tablespoon icing sugar • 4 tbs milk 6oz caster sugar • grated zest and juice of one lemon 6oz butter, softened
• To ice the cake, layer the sponges on top of one another, spreading some lemon curd and some of the icing between each layer.
the
•
Heather x For the Cake • 12oz / 340g butter (or baking margarine) • 12oz / 340g caster sugar
• Leave the cakes to cool. When cool, use the lemon juice from two of the lemons to drizzle over the sponges to really boost that lemony flavour and keep the cakes lovely and moist.
Method: Cream butter and sugar together until light and fluffy. Gradually beat in eggs and milk. Fold flour and lemon zest into mixture. Spoon mixture into greased and lined 2lb rectangular/loaf tin. Bake at 350º/180º (300º/160º for fan oven) Gas mark 4 for 50-60 minutes until golden brown and firm to touch. Mix lemon juice and icing sugar together to make a thin paste. Prick the top of the cake while still warm in the tin and pour lemon juice and icing sugar mix over and allow to cool in the tin. I’m not competing this year, however, so I thought I’d share my own lemon cake recipe. It’s not a prizewinner (yet!), but it is simple to bake, an absolute summer crowd-pleaser (it serves 15 or more) and completely delicious. Enjoy the show!
• 3 lemons For the buttercream icing • 4oz / 115g butter
• Milk, if required
• Add in the eggs one at a time, beating the mixture well between each one. If the mixture separates slightly, you can add one spoonful of the flour into the mixture and beat well.
• To ice the cakes, make a simple buttercream icing by beating together the butter and icing sugar before adding the juice of the remaining lemon. If the mixture becomes too stiff, soften with a little extra juice (or milk). If the mixture is too soft, you can just add some more icing sugar.
• For a really decadent finish, drizzle the top with some more lemon curd and some extra icing sugar mixed with some lemon juice.
•
• Bake in the oven for 20-25 minutes. Check the bakes after 20 minutes – you may need to swap them around in the oven so they cook evenly. The cakes will be done when they have come away slightly from the edges of the pan and the top of the cake is springy to the touch.
•
Have you ever considered
•
• 6 eggs • 12oz / 340g self-raising flour
• Plus a jar of lemon curd and a little extra icing sugar to decorate
• Slowly stir in the flour, taking care not to beat hard and knock out all of the air that has just been worked into the mix. Spoon the mixture into the three tins evenly and level the tops so they are mostly flat.
IngredientsDirections
• In a bowl, add the butter, sugar and the zest of the 3 lemons (keep the juice for later). Using a stand mixer, an electric whisk or a wooden spoon, beat together really well until the mixture becomes light and fluffy and turns pale.
38 The official G&S Show Magazine, by The BV - August ‘22
Decadent zesty lemon cake
Image: Heather Brown
Heather Brown is on the committee of the Guild of Food Writers; she is a home economist with a passion for Dorset’s brilliant foodie scene. She runs Dorset Foodie Feed, championing Dorset’s food and drink businesses, as well as working with her food industry clients.
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