M R TIZZARD is a large scale organic dairy farming business. We operate five dairies, milking 2,000 cows along with a small number of commercial and residential properties.
We are looking for someone to keep our business running! This includes general maintenance, breakdown repairs and infrastructure upgrades.
Job Role to include working with the following
Dairy equipment, milking parlours, water heaters & bulk tanks.
Farm machinery repairs and welding.
Water, leaks, pipework and pumps.
Steel Frame buildings, guttering, cladding, gates and internals.
Basic residential property repairs.
Experience of a farming environment essential with a basic understanding of machinery, welding, electrics & plumbing preferable.
In return we offer a competitive package including regular hours and a company van. Opportunity for overtime and a great working environment.
Work Location – North Wootton Farm, Sherborne, Dorset.
Dorset’s expert grower, Pete Hyde, gives The BV’s editor Laura Hitchcock an insider peek at the secret life of Christmas trees
Trinity Street Christmas Trees’ ‘big tree’ plantation will supply councils, market squares and town halls, as well as rural Dorset’s large country houses and estates. All images: Courtenay Hitchcock
‘I started selling Christmas trees in Bristol, many years ago. I moved to Dorset, and I saw a lack of really high quality trees, so I began selling them on Trinity Street in Dorchester – and I’ve been doing it for 35 years!’ What began as a small seasonal side venture for Pete Hyde has flourished into Trinity Street Christmas Trees, known across the county for its expertly grown, beautifully shaped and locally sourced Christmas trees. ‘Initially, I purchased trees from abroad, but I soon switched to Scottish suppliers, building a strong relationship with a Danish grower. Interestingly, the majority of the expertise, equipment and knowledge for Christmas tree growing originates in Denmark. ‘Over time, I realised we needed to grow our own trees. Obviously, it’s better for stock control for us, but the biggest reason really is that it’s so much more environmentally friendly – our locally grown trees reduce ‘tree miles’ and are also FAR fresher. ‘The big problem with the UK Christmas tree market is that a lot of people flock to buy a cheap tree from the big supermarkets or a chain brand. But they were cut so early – I know all the trees for one discount supermarket were cut in the last week of October, for instance, and have been sitting on pallets since.’ Walking through Pete Hyde’s Dorset ‘big tree’ plantation – a forest of 14 and 15-year-old trees – he waves a hand at the forest and says: ‘These are our biggest trees, all destined for town councils, village squares and town halls, as well as the large country houses and estates.’
Pete Hyde with his dogs Willa (German wirehaired pointer) and Wilf the cocker spaniel
The ten touch points Contrary to popular perception, growing Christmas trees is incredibly labour-intensive, Pete explains. ‘We plant the trees as three-year-old saplings, about eight inches tall, and they take five years just to reach waist height. But over those five years, we prune the base, manage pests like aphids, and even install bird perches near the tops of the trees to stop the birds snapping the tip off when the soft new growth starts. We use a range of skilled techniques and specialist equipment. ‘The whole game of Christmas tree growing is to achieve a dense tree. Dorset is full of small plantations in field corners where farmers have thought it’d be a great idea to grow Christmas trees … and all they’ve ended up with is a load of ugly trees, completely unsellable and unusable. They don’t realise that it is a massive amount of work.
All images: Courtenay Hitchcock
‘Every one of our trees has ten touch points a year: once it’s four years old, every tree, every year, is touched ten times. It’s not difficult to grow a tree which is sparse, gappy and ugly – that’s just what trees do, if you don’t do something with them! People don’t realise the sheer work involved. ‘Each year, every single Nordman Fir (the popular no-drop Christmas tree) in our plantations has its outermost tips trimmed, which then leads to new sideways shoots. The next year, we cut those, causing more sideways shoots … and again the following year … that’s how we create the shape. And every single Norway Spruce (the more traditional tree) is sheared, each year, by one of the team up a step ladder. They grow new tips, and new tips and new tips … The tree you take home has likely undergone five years of trimming to get that lovely dense shape.’ (Pete points to a tree across a clearing with a very tall, straggly top stem) ‘Like that one – that’s been missed. Rubbish. We’ll sell that cheaper as a third-grade tree. Some people like them that way, of course, but it’s not what we aim for.’ While discussing the effort behind harvesting, Pete pauses to help his team wrestle a huge, dense, 20-foot tree towards a trailer – it’s destined for Dorchester town pump. ‘Customers so often underestimate how heavy these trees can be,’ he says. ‘Even a 10-foot tree is no joke.’ This particular one is a struggle for the five-man team to lift.
Cutting down the Dorset Pump Tree
A fashion shift Of course, no matter how good the grower is, trees are still living things with their own ‘personalities’. Pete explains how two trees planted next to each other, given the exact same treatment for years, cut on the same day and placed in the same house could behave completely differently: ‘One might dry out while the other stays fresh through New Year,’ he says. ‘So late cutting is great, but frost is even better – it shuts the sap down, preparing the tree for winter. That’s why we’re thrilled it snowed!’ Over the years, the market has shifted away from the traditional Norway Spruce. Now, Nordman Firs make up 90 per cent of sales, mostly due to their needle retention. ‘A lot of people do come to us and say they want a non-drop but they really miss the smell,’ he says. ‘So we have a solution for that, too – we now sell the Fraser fir, which is absolutely stunning: slightly narrower and it has a lovely, lovely smell. We do a lot of Fraser firs actually – not everybody has room for a big wide tree.’ Despite demand, Pete doesn’t offer ‘cut your own’ services. ‘Trees need to rest for 24 hours after cutting to settle,’ he says. ‘Besides, we manage our forests carefully, removing specific trees to allow others to flourish. If customers cut at will, it disrupts the cycle. Farming trees requires long-term planning – it takes seven to ten years to grow a six-foot tree.’ There’s a common perception that a real Christmas tree is quite pricy – Pete is quick to point out that among your other Christmas bills it’s easy to forget that you’re looking at seven to ten years of working those ten touch points every year, as well as the manpower required in the harvesting and delivery.
Pete helps wrestle a huge, dense, 20-foot tree towards a trailer – it’s destined for Dorchester town pump.
Pete’s top tips for your tree:
‘Buy as fresh a tree as possible. Check for some sap at the base, and try lifting it – a heavy tree will retain moisture more than the dried out, light trees which are sold at any big chain store. Buy local, buy fresh!’
‘Once you get your tree home, don’t put it next to a radiator! Do put it in a stand so that you can water it. What we do is trim the tree to fit the stand, and we’ll slice half an inch off the bottom to open up the channels again to allow it to drink – just the same as you’d trim the stems of a bunch of flowers from the florist.’
‘We offer a needle retention guarantee for non-drop trees. Every now and again, you do still get a rogue one. One in maybe 300 will just decide to go into shock and drop all its needles. It does happen. If one of our trees does that, we replace it – no questions asked.’
Trinity St. Christmas Trees are available now:
Trinity Street, Dorchester
Morrisons, Weymouth
Watersports Academy, Sandbanks, Poole.
Or order online – Pete offers deliveries throughout Dorset.
Dorchester town pump tree safely loaded on the trailer
Is it greener?
Recent research shows that a real Christmas tree is more beneficial for the environment. A six foot artificial tree has a carbon footprint of around 40kg, more than ten times that of a real tree of similar size – meaning you’d need to re-use it ten times to negate its carbon footprint. Nearly 90 per cent of them are shipped across the world from China, and on average, fake trees are used only four times before they end up in landfill. Commonly made of polyvinyl chloride (PVC), they are non-biodegradable and non-recyclable, and they’ll remain there for hundreds of years. In contrast, real trees are a renewable resource – even though your Christmas tree is cut down, you’re supporting forests. On top of which, up to ten trees are planted for every six-foot tree that’s cut down for Christmas. Your tree can also be responsibly recycled or disposed of – look out for local charity collections, where for a small donation you can guarantee your tree will be collected and disposed of correctly for composting or chipping mulch.
From practical advice on scams to thought-provoking discussions on local environmental issues, and talking to a local community nurse – hosts Terry Bennett and Jenny Devitt bring you the latest BV podcast
Staying Scam-Savvy
Terry sits down with Rachel Rogers from Dorset’s Citizens Advice, who provides crucial tips on avoiding some of the most common current scams. From investment scams to romance fraud and even sneaky QR code traps in parking lots, Rachel highlights how to stay vigilant in an increasingly digital world. Her advice? Always think twice, verify sources, and don’t let pressure tactics sway you!
Dinah’s Hollow: A Road Controversy
Next, Jenny delves into the ever-ongoing debate over Dinah’s Hollow, an ancient Holloway in North Dorset. Fanny Charles updates us on the controversial plans for tree felling and slope stabilisation aimed at preventing landslips. With a hefty price tag of £8 million, the proposed project has drawn local opposition, citing its impact on biodiversity and the area’s historic character. As Fanny explains, alternative solutions, like the Red Rock proposal, could potentially address all the safety concerns with less environmental damage and lower costs.
Buffy Wareham: A Nursing Legend
This month also marks a major milestone as Buffy Wareham, a practice nurse at the Blandford Group of surgeries, celebrates 50 years in nursing. Buffy reflects on her journey from training in 1970s London to her current role in Dorset. Through anecdotes of resilience, adaptability, and compassion, she shares insights on how the field has evolved—and why she’s still passionate about it today. “You have to be interested in people, and you have to be kind. Good qualities like listening are so important. Sometimes, people just need to see a familiar face and know someone is there for them.”
These interviews were based on articles found in November’s BV, which can be read here … grab a coffee and jump in to the Dorset-ness. News, opinion, people, wildlife, art, farming, what’s on, horses … and frankly stunning photography. Did we mention it’s FREE?
(We’re proudly 100% digital, so the only way to read us is right here online.)
The BV is Dorset’s go-to magazine – this year named ‘Best Regional Publication in the UK’ (ACE Awards) and ‘Regional News Site of the Year’ (Press Gazette). Brimming with Dorset’s people and places, it’s too good to miss!
Karen Geary looks at how we could all replicate the effects of the trendy weight loss drugs, but without medication or its potential side effects
I wish it were easier …’ Someone said this to me the other day – she is a lifelong dieter and struggling: a common reaction to dieting. For some, it can be really hard. In my opinion, 80 per cent of weight loss is about mental effort. If it were easy, people wouldn’t need people like me! A good friend of mine has just lost five stone (70 lbs/32kg) on Mounjaro (Tirzepatide). He told me it was the first time in his life he had an “off switch” in his brain when it came to eating, which intrigued me. For him, it was either Mounjaro or resigning himself to diabetes, heart disease and possibly cancer. In this case, taking medication was probably the best thing he could do for his health, as he couldn’t stick to a normal diet. But we’re starting to hear that the new weight loss ‘wonder drugs’ have unwanted side effects for some – and perhaps you’re wondering whether it’s possible to mimic the effects of these drugs through food and supplements. It turns out that you can … but first, it’s important to understand exactly how these medications work.
The science bit Peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP) are hormones naturally released by the gut that impact our insulin (another hormone). Ozempic and Wegovy are GLP-1 agonists, while Mounjaro is both a GLP-1 and GIP agonist. These drugs mimic the effects of the hormones: they started out as treatments for Type 2 diabetes (T2D) by stimulating insulin release and inhibiting glucagon. They have since evolved into powerful weight loss tools. These medications slow gastric emptying, making you feel fuller for longer and reduce appetite by acting on the brain’s hunger signals. While the exact mechanism isn’t fully understood, this combination makes them effective for both blood sugar control and weight loss.
How to mimic GLP-1 naturally There are key strategies to naturally stimulate GLP-1, primarily through increasing protein and fibre intake, both of which promote satiety and reduce overall calorie consumption:
Protein plays a crucial role in maintaining muscle mass and keeping you full longer. It is also recognised as a natural stimulator of GLP-1. Incorporating a palm-sized portion of protein at every meal, whether animal- or plant-based, should be a staple of any diet. High-protein diets also help regulate appetite by influencing hunger hormones like ghrelin. Lean protein sources such as chicken, fish, tofu and legumes can help preserve muscle during weight loss and stabilise blood sugar levels.
Fibre is nature’s appetite suppressant! It is a powerful tool for managing hunger and improving digestion. A diet rich in high-fibre foods like vegetables, fruits, whole grains and legumes helps control blood sugar, lower cholesterol and prevent overeating by stabilising energy levels. Additionally, certain foods like avocado, cinnamon, curcumin, eggs, green tea and rosemary are natural GLP-1 boosters.
Your gut microbiome plays a significant role in regulating GLP-1 production. Specific gut bacteria ferment dietary fibre into short-chain fatty acids (SCFAs), which stimulate the secretion of GLP-1 from intestinal cells. This process helps regulate blood sugar and appetite, promoting insulin release and reducing hunger. Basically, a healthy, diverse gut microbiome can optimise GLP-1 activity, improving metabolic health and supporting weight loss.
Fats, especially omega-3 fatty acids, are commonly found in oily fish like salmon and mackerel. Omega-3s support GLP-1 secretion by reducing inflammation and improving insulin sensitivity, which can enhance appetite regulation and glucose metabolism.
Fermented foods such as plain kefir and yogurt may enhance GLP-1 secretion due to their positive effects on the gut microbiome.
A breakfast frittata packed with protein and colourful vegetables offers a tasty solution to what is often the hardest meal to get right.
Supplements Several supplements can mimic the effects of GLP-1 agonists, but I typically recommend them on a case-by-case basis as some may interact with medications. However, soluble fibres like glucomannan (konjac) or psyllium are generally safe. These fibres absorb water, swell in the stomach, slow digestion and prolong feelings of fullness. Always follow instructions carefully, particularly regarding water intake, and take them at least two hours away from medications to avoid interference.
Already on weight loss medication? Muscle loss is a common issue during rapid weight loss, so it’s essential to get plenty of protein – at least 1 to 1.5 grams per kilo of body weight during active weight loss. As your physician tapers the medication, appetite often returns, but remember it’s possible to continue mimicking GLP-1 agonists through food: High-fibre foods: Aim for at least 30g of vegetables a day to delay gastric emptying. Fermented foods: Continue incorporating plain kefir and yogurt to enhance GLP-1 secretion. Omega-3s: Ensure you eat oily fish regularly. Protein: Focus on a protein-rich breakfast, as it’s often the hardest meal to get right.
Looking ahead GLP-1 agonist medications are becoming a key solution for both diabetes and obesity, with ongoing research exploring additional benefits beyond weight loss. However, concerns about potential side effects are also being studied. As the science develops, these medications may play an even larger role in managing metabolic health and aren’t going away anytime soon. In the meantime, whether you choose weight loss medication or natural alternatives, the long-term advice remains the same: focus on a balanced diet which is rich in protein, fibre and healthy fats. Whatever path you choose, sustainable habits will ultimately determine your success.
Now’s the time to book your panto tickets, says Dorset’s panto expert Gay Pirrie-Weir – they often sell out, and some start this month
Theatres around the country are getting ready for their biggest event of the year, the pantomime. It’s a peculiarly English tradition and it has an important dual purpose – of introducing young people to the excitement of live theatre and of selling enough tickets over the intensive period around the Christmas and New Year holidays to finance other less popular shows during the rest of the year. Often families leave the show one year so delighted and richly entertained that they book almost immediately for the panto 12 months on – no matter what the story. There are a handful of familiar tales and time-honoured set piece routines. There is audience participation – something some people used to dread, but seem to embrace with noisy enthusiasm in all sorts of shows these days. There are always lots of matinees, some in the mornings as well as afternoons, catering for all the family. Look out for men in frocks, villains to hiss, songs to sing, heroes to cheer, and lots of silly fun.
Your local options This year’s shows in Dorset (and immediately over the borders into Somerset and Wiltshire, start with Salisbury Playhouse’s Sleeping Beauty, from 30th November to 12th January. Jack and the Beanstalk is the show at Bournemouth Pavilion, from 7th December to 5th January, and the cast includes Calum Lill, David Ribi, Rachel Grundy and Oliver Brooks. There is a second Sleeping Beauty at Poole Lighthouse, from 12th December to 5th January, starring local favourite Chris Jarvis with Eastenders’ and Spamalot’s Todd Carty. Doubling up again, Yeovil will be staging Jack and the Beanstalk at Westlands, with a new company including Mark Lamb, Lizzie Bea, Alana Robinson, Daniel Page, Kevin James, Georgie Macaskil and dancer/choreographer James Bamford. Jack will be climbing from 13th December to 5th January. The third telling of the story of Jack and his magic beans comes at Southampton Mayflower where Ashley Banjo and Diversity join in the fun from 14th December to 5th January. On the same dates at Wimborne’s Tivoli, you can see Snow White and the Seven Dwarfs, and Weymouth Pavilion has Peter Pan for the shortest run from 20th December to 5th January. The “big star” shows this year are well to the west – head to Plymouth for Lesley Joseph and Rob Rinder in another Snow White at Theatre Royal. The hotel-visiting former judge is the Voice of the Mirror from 13th December to 11th January. Meanwhile, Brian Conley and his daughter Lucy are joining David Robbins in Goldilocks and the Three Bears at Bristol Hippodrome from 7th December to 5th January.
Keen’s Extra Mature Cheddar wins the first People’s Cheese Championship, organised by new campaign group The Real Cheese Project
George Keen
One of Somerset’s most historic, traditional, unpasteurised, farmhouse Cheddars, Keen’s Extra Mature, has won the first People’s Cheese Champion title, after three rounds of public voting in a new award organised by campaign group The Real Cheese Project. Keen’s Extra Mature Cheddar, produced by the Keen family at Moorhayes Farm near Wincanton, was one of four finalists in the live online final, which was broadcast on Friday 11th October. Cheese lovers across the UK tuned in with their cheese boxes to taste, deliberate and cast their votes for Blue Stilton by Cropwell Bishop Creamery in Nottinghamshire, Keen’s Extra Mature Cheddar, Mrs Bourne’s Cheshire Cheese by Bourne’s Cheshire Cheese in Cheshire, or Thelma’s Original Caerffili by Caws Cenarth in Carmarthenshire.
The marketgoers favourites People’s Cheese 2024 has been created to get more people eating and talking about Britain’s artisan cheeses, with this year’s Heritage Edition focusing on territorial styles. All named after their original locations, this group of traditional cheeses includes Cheddar, Stilton, Red Leicester, Caerphilly, Cheshire, Double Gloucester, Lancashire and Wensleydale, and Dunlop from Ayrshire. The first two rounds of judging took place at Chiswick Cheese Market, beginning with more than 40 entrants into the nine categories. Hundreds of marketgoers took part and voted for their favourites during these early rounds, ultimately selecting the four finalists. The final was broadcast from Mrs Kirkham’s Cheese in Lancashire, and presented by comedian and champion of British cheese, Marcus Brigstocke, alongside The Real Cheese Project co-founder, James Grant. The pair were joined by experts including Jane Quicke from Quicke’s, Lucy Cufflin from Chiswick Cheese Market, Jonathan Pearcey from The Crafty Cheese Man and Graham Kirkham from Mrs Kirkham’s Cheese. This latest accolade for the Keen family reflects the enduring popularity of traditional artisan Cheddar. Production began at Moorhayes Farm in 1899 and five generations later, under the stewardship of George Keen, with his son James now principal cheesemaker, the family is still making cheese with raw milk from their 250-strong herd of Friesian cows. The Extra Mature Cheddar is matured for 18 months to achieve a moist texture and full-bodied flavour, with onion notes and plenty of tang.
Buy the good stuff The Real Cheese Project was founded this year by a group of cheese lovers to celebrate artisan cheesemakers, support independent cheesemongers and get more people buying the good stuff. Championing real cheese, from the soil up, the organisation is on a mission to showcase and protect real British cheese and the people behind it, through storytelling, research, campaigns, events, collaboration and media exposure. In September, The Real Cheese Project launched a monthly subscription box, created to promote Britain’s artisan cheese makers. Each Cheese Crowd box will come with a new cheese to try, a monthly cheese magazine, a hand-picked pairing, a pin badge for new subscribers and access to an online tasting to meet the cheesemaker. Five per cent of all profits will go into a Real Cheese support fund, which will be donated to initiatives that protect, develop and progress real cheese in the UK.
Heather Brown is preparing: she has easy tips for baking the cake, making mincemeat, and sourcing local Dorset produce for a festive feast
Now that it’s November and Mariah Carey has declared that it really is the Christmas season, I thought it would be good to help you look at some ways that you can get ahead with your seasonal food and drink this Christmas.
Christmas Cake Fruit cake is one of my favourite types of cake – my recipe for my Christmas version was in The BV back in November 2020 (you can find it here). At the time I said: ‘It’s traditional to make your Christmas cake in November so it has plenty of time for the flavours to develop. But we all know life gets in the way some years. The magic of my Christmas cake recipe is that whether it’s early November or you’re whisking it up in a panic on Christmas Eve, it will always provide that delicious, deep, Christmassy flavour.’ It is a wonderful, flexible recipe and by cooking the fruits, butter and sugar all together first in a pan, it really allows all those flavours to meld together before being baked. While this recipe tastes just as good if you do end up making it in December, it is definitely a job that can be done ahead of time: just wrap the cooked, cooled cake well in parchment paper, and store it in a box with a good lid until you want to ice it in the days before Christmas.
Mincemeat I love a mince pie … and nothing can beat a mince pie made with homemade mincemeat! Nowhere near as complicated as many people believe, it’s simple to make and keeps for months. I don’t even bother to store mine in jars now, because I know it will all be gone by Christmas! I just put it in a large Tupperware tub with an airtight lid. You can find my mincemeat recipe from the BV magazine in 2020 here. ‘The difference between homemade mincemeat and supermarket mincemeat is so significant that I would encourage everyone to have a go this Christmas (or to buy mincemeat from a small producer who will have handmade it in small batches at home for you). The recipe is not complicated, but it does take a little time – fortunately most of that time is spent waiting for things to soak or cook slowly so you can get on and leave it to it!’ For a super-quick version of mince pies in a hurry, you can find my recipe for mincemeat swirls on the same link!
Order your turkey There are some lovely local farms and butchers in Dorset where turkeys are available for Christmas. Ordering from your local turkey farm means you can be confident that the turkey has been reared ethically, you can speak to the farmers themselves – and you’ll know that the meat will be delicious as well as free from extras like excess water. Dorset turkey farms include Brunsell Turkey Farm near Stalbridge – brunsellfarm.co.uk and Chilcott Turkeys near Dorchester chilcott-turkeys.co.uk. Good local butchers will also source their turkeys from local farms in and around Dorset – but do order yours now to make sure you secure one of Dorset’s finest.
Buy your local produce Christmas is the time when we all try and ‘buy up’ – it’s often the one time of year that we’ll get the organic veg, the nicer cream, the fancy cheese … There are oodles of amazing Christmas markets throughout Dorset, kicking off with the Athelhampton House Christmas Market organised by Dorset Food & Drink on Saturday 9th November. Aside from being a lovely day out, Christmas markets are a fantastic way to sample local produce for your Christmas table – and you can buy direct from the makers. Farm shops are another good source of local produce, as are local independent high street delicatessens and Dikes in Stalbridge. Producers will already be taking Christmas orders via their websites, and offering easy delivery so you don’t even need to leave the house! Start now, and this year try buying locally for your cheese, chutneys and jams, sauces and syrups, oils and vinegars, fresh veg … let’s all make it a Dorset festive table.
Seventeen-year-old boxing sensation Ruby, from Stalbridge, has been selected from around 1,000 rising stars across more than 60 different sports who have been supported by SportsAid in 2024. She is named among the top 10 finalists for the prestigious One-to-Watch Award, which recognises Britain’s brightest young sporting prospects. Previous winners include Olympic champions Tom Daley and Alex Yee, and Paralympic gold medallist Hollie Arnold.
Ruby Else-White
Ruby, nicknamed the Pocket Rocket, has defied expectations created by her small height and light weight, claiming three European and five national titles, and culminating in her history-making performance at the U19 World Championships.
Ruby says SportsAid’s financial support has been essential to her success:
“Funding my career and travel is probably my biggest challenge,” Ruby said. “The train tickets to Sheffield cost £120 each week, and the kit is expensive too. Without SportsAid’s sponsorship, I wouldn’t be able to travel to Sheffield and get the best training.”
In addition to her boxing career, Ruby works full-time and plays for Shaftesbury Ladies Football Club – though football takes a back seat during major competitions:
“I play football as a hobby, but that fits around boxing – I couldn’t play for 10 weeks before worlds in case I got injured. It’s nice to have that extra fitness and a different side of sport as it’s more running based and reactionary. Boxing and football complement each other really well actually.”
At 17, Ruby has already accomplished so much – and she still has to wait two years before she can represent Great Britain on the international senior stage. She has her sights set on joining the GB Olympic pathway and competing in the Commonwealth Games in 2026 and the LA Olympics in 2028.
