Beware the slurry shuffle | Farm Tales

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19 February 2024

Dorset’s daring rescues – but Andrew Livingston points out the very thin line between humourous mishaps and farming tragedies

The RSPCA and three fire service units attempt the rescue of the fox trapped on the slurry pit cover
Image: RSPCA

You may (should?!) have already read my article on the suspension of the Blackmore & Sparkford Vale Hunt by the British Hound Sports Association. Safe to say, that news wasn’t quite the jaunty tone I need for what I like to think of as the light-hearted, admittedly slightly frustrated, musings my column usually is.
I am, however, still going to talk about foxes …
Well, one, anyway.
This particular fox was found by a Warminster farmer walking across the top of his slurry lagoon. The lagoon, covered by a tarp to keep the rain off, was 25 metres wide and it quickly became a sticky situation for the fox, as his weight caused the water on top of the tarp to pool around him, trapping him on the lagoon.
I suspect the stressed animal quickly quoted Felicity Fox from the 2009 Fantastic Mr Fox movie: ‘If what I think is happening is happening, it better not be!’
Commendations must go to the farmer who quickly contacted the RSPCA to see if they could come and save the animal.
Animal rescue officer Gemma Gumbleton attended the scene and said in a statement:
‘My usual rescue poles just wouldn’t stretch far enough, and because of his anxiety, the panicked fox wouldn’t stay still to allow me to reach him anyway. I knew the rescue would need specialists with expert skills, so I contacted the Dorset & Wiltshire Fire and Rescue Service

Two firefighters descended into the underground pit to attach strops to the trapped cows.
Image: DWFireRescue

‘Three of their units were soon on the scene, including the ‘large animal rescue’ team, who brought their inflatable raft.’
After three hours of both the RSPCA and the three fire service units attempting to save the animal’s life, one individual decided to simply step onto the tarp and just go and get the wild animal. One very wet and very cold fox was swiftly taken to the vets and made a full recovery.

One of the six cows rescued from an underground slurry pit near Dorchester
Image: DWFireRescue

All six cows were unharmed Image: DWFireRescue

Slippery Situations
Interestingly enough, this is not the only Dorset-based slurry rescue tale of the month. Just a week earlier, six cows were rescued by Dorchester and Weymouth fire crews after falling through an inspection hole cover into an underground slurry pit. The animals were trapped for a couple of hours before two brave firefighters descended into the underground pit and waded through the deep cow muck to attach strops to each of the six cows so they could be lifted to safety. Throughout the operation, gas monitors were placed in the pit to check for dangerous gases.
And just one week later, two cows fell into a 15ft deep slurry pit on a farm near Wimborne.
Firefighters from Verwood attended, and a specialist technical rescue crew from Poole was able to remove the cows, using animal strops and the assistance of the farm telehandler.
A brigade spokesperson said: ‘Both cows seemed to be none the worse for their ordeal. The crews, however, needed to decontaminated before they left the incident.’
I know. It sounds too far-fetched to be real.

Two cows stuck in a 15 foot slurry pit on a farm near Wimborne
Image: DWFireRescue

No joke
These animals – and their rescuers – all had genuinely lucky escapes. Slurry can be extremely dangerous. Its viscosity means that if you literally get caught deep in the s**t, you’ll seriously struggle to get out.
In the village of Hooke, where I grew up, a farmer who went missing was eventually found; still in his tractor, submerged in the slurry pit.
An inquest into his death suggested that in the process of pushing muck into the pit, the farmer had suffered a heart attack. The tractor kept going with the farmer still inside … and that was that.
These animal rescue stories are fun and both have a happy ending. But they should serve as a stark reminder that farming is a dangerous profession. Already this year there have been three reported farm deaths. This ending isn’t particularly ‘jaunty’, but the truth needs to be told.
It’s barely February and we are already on three.

Have you ever made bagels?

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Editorial team

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18 February 2024

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I personally love the texture of a good bagel – slightly chewy and dense. As you’d expect, nothing beats home baked ones – and they’re easier than you think. Brilliant toasted too, bagels are the perfect vehicle for lashings of butter. But be creative, there are so many delicious toppings/fillings. I have given one of my favourites at the bottom of this recipe.

Ingredients
makes 12 bagels

750g strong white flour
375ml warm water
1tsp dried yeast (or one packet)
3 heaped tsp of malt extract
2 tsp salt

Method

Place the warm water, yeast and the malt extract in a small bowl or jug, and stir or whisk to combine. Leave for five to 10 minutes to get frothy.
Place the flour and salt into a large bowl or stand mixer.
Once the wet mixture is frothy, pour into the dry ingredients and mix to combine. Once it has formed into a dough, knead for 5-10 minutes until the dough is soft (slightly less time if using a stand mixer with a dough hook). If your dough is too soft, add a little more flour – too dry, add a little more water.
Leaving your dough in the bowl, oil the sides of the bowl. Cover with cling film and leave in a warm place to double in size (this could up to two hours, but check after an hour).
Line two trays with parchment paper. Then cut 12 squares of parchment paper (5cm square-ish but it doesn’t need to be accurate) for the bagels to sit on and lay these out evenly across the lined trays. Give the whole lot a little oil. This might seem a weird extra step, but trust the process!
Once proved, tip out the dough onto a lightly floured surface and knead again before dividing the dough into 12 even pieces and roll them balls.
Take each ball of dough and simply poke a hole in the centre, then gently spin them on your finger to make them widen into a hoop shape, with a 2cm-size hole.
Place each dough hoop onto a square of paper on your trays.
Cover with a damp tea towel or oiled cling film and leave to prove again for 45 minutes.
Once the bagels have proved for the second time, take a large saucepan full of water and bring to the boil. At this point, preheat the oven to 200º fan/gas 6.
Using the squares, carefully tip each bagel into the boiling water and boil for 30 seconds each side. You may need to do this in batches of two or three bagels at a time, depending on the size of your pan. Try not to knock the air out of the bagels as you do this. The little squares of paper help to transfer the bagels to the water.
Drain them on a wire rack until all the bagels have had their boiling dip in the pan. You can brush with a little beaten egg if you wish and then bake in the oven for 15 to 20 minutes or until golden brown.

Heather’s favourite bagel filling:
I love a toasted bagel filled with butter, soft cream cheese, a tiny drizzle of maple syrup, crispy streaky bacon and a generous squeeze of sriracha mayo. Its a delicious combo of sweet, spicy, creamy and salty!

A tree-mendous £30K for Salisbury Hospice Charity

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Editorial team

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18 February 2024

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Salisbury Hospice Charity is thrilled to announce a ground breaking achievement with this year’s Christmas Tree Collection & Recycling initiative, which raised a record-smashing unprecedented £30,000!
Over three days, 1,500 trees were collected by 33 vehicles working across the region, thanks to the immense support of numerous volunteers, including many from local businesses, some of whom have personal connections to the Hospice’s work.
The funds raised are crucial for Salisbury Hospice, ensuring that patients can spend their final days with dignity and choice, while offering essential support to families, carers, and friends. The hospice provides care at no cost for up to 1,000 individuals with life-limiting conditions every year. It relies on the charity to raise £1.5 million of the £2.9 million required to maintain its vital palliative care services.
In a gesture of community spirit, Salisbury Hospice Charity will donate 10 per cent of the initiative’s profits to The Salisbury & South Wilts Scouts. Additionally, the environmental benefit of this initiative is significant, with collected trees serving as feed for alpacas and goats or being chipped for use as mulch or path reinforcement on local farms, thanks to the collaboration with local tree services.
The Charity expresses its heartfelt thanks to all who registered their trees for collection and extends special gratitude to Step Associates for their generous sponsorship.

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Letters, cold swims and Polecats | BV Podcast

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LauraHitchcock

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17 February 2024

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The first of this month’s podcasts has, of course, all the letters and politics. Experience the unique camaraderie of cold water swimming in one of England’s highest (and coldest!) towns, and unravel the mystery of polecats with wildlife expert Jane Adams.

Editor Laura reflects on the little pieces of ourselves we unknowingly leave with other people, from helpful motivation quotes to the embarassing little stories we would actually prefer to die away!
In politics, Simon Hoare MP unwraps the intricate issues of security. Ken Huggins of North Dorset Greens is hunting for some honesty in our politicians, and Gary Jackson of the North Dorset LibDems is calling for more help for the nation’s league of ‘unseen, unsung’ carers.
As one of the highest towns in England, standing at 750 feet above sea level, Shaftesbury is known as one of the coldest places in North Dorset. Join Terry as he braves the chill with Harriet Green at Shaftesbury Lido, uncovering the exhilarating world of ice miles and the invigorating spirit of open-air pools.
Polecats have quietly been making a secretive but fragrant return – Jenny learns all about the elusive bandits from wildlife writer Jane Adams. Are the little predatory ‘foulmart’s dangerous? And how do we tell the difference between them and stoats?

No.1 Gold Hill to become part of Shaftesbury Museum

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Editorial team

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17 February 2024

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Once a priest’s house for St Peter’s Church in the 16th century, No. 1 Gold Hill still has a ‘squint’ through the wall to the church. It later became the Sun and Moon Inn, at the heart of Shaftesbury’s market days for more then 200 years. Sir Frederick Treves in his 1906 book; Highways and Byways in Dorset mentions the Inn by name – so it must still have been an inn at this time.
It has most recently been a shop – but in its latest incarnation, it will be re-purposed into an extension for Gold Hill Museum.
Dorset Council has agreed the transformation of Sun and Moon Cottage into a space that will house new exhibitions, an office, and a sales area, enhancing the museum’s capacity for display and storage.
The museum’s trustees, supported by the Shaftesbury and District Historical Society, aim to carry out the expansion with minimal structural changes to the building’s 700 sq ft of space.
Opened in 1957, the museum on Gold Hill currently has eight galleries which tell the story of rural and town life, starting even before Shaftesbury’s notional foundation by Alfred the Great. Highlights of the collection include the unique Byzant, carried during annual celebrations of the securing of the water supply (vital to a hilltop town); Dorset’s oldest fire engine, dating from 1744; fine lace work and costumes; handmade Dorset buttons; and a mummified Dorset cat. Drawing in 18,600 visitors last year. This new development promises to further enrich the cultural landscape of Shaftesbury, offering residents and visitors alike a deeper dive into the town’s storied past.
Gold Hill is, of course, the best known attraction in North Dorset thanks to Ridley Scott – in one of his last pieces for The BV, historian Roger Guttridge took a look at the history of ‘the Hovis Hill’ and the 50th anniversary of the advert in The BV.

Gold Hill Museum is currently closed for winter, but will open for the Shaftesbury Snowdrops event on 10th to 18th February 10.30am to 4.30pm And then every day from Saturday 23rd March

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Please can someone explain pension credit?

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Editorial team

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16 February 2024

1

Q: ‘I am due to retire soon but I think I might struggle to manage on my State Pension. Someone told me I might be able to claim a Pension Credit – but I don’t know what that is.’

A: Pension Credit is extra money to help you cover your costs if you’re over state pension age and living on a low income. You might be able to get it even if you have other income, savings or assets. Pension Credit comes in two parts: Guarantee Credit and Savings Credit. It’s separate from your State Pension.
Guarantee Credit is intended to top up your weekly income to a guaranteed minimum level – in 2023-24, this is £201.05 if you’re single, or £306.85 if you’re a couple.
Savings Credit is extra money for those who have some savings, or if your income is higher than the basic State Pension.
It’s available to people who reached State Pension age before 6th April 2016. In 2023-24, you could get up to £15.94 extra per week if you’re single, or £17.84 for couples.

There are different eligibility requirements for each of the two parts of Pension Credit. If you’ve reached state pension age, you can claim Guarantee Credit if your weekly income is less than £201.05 if you’re single or £306.85 if you’re a couple. But even if your weekly income is higher than these thresholds, you could still claim Guarantee Credit if you have a severe disability, you’re a carer or you have to pay housing costs, such as a mortgage.
If you reached State Pension age before 6th April 2016 – or, if you’re a couple, one of you did – you might be eligible to claim Savings Credit. There isn’t a savings limit, though more than £10,000 in savings will affect how much you receive.
To claim Pension Credit, you can either claim online on GOV.UK (if you already claim State Pension and there aren’t any children or young people included in your claim) or call the Pension Credit claim line on 0800 99 1234. Lines are open Monday to Friday, 8am to 6pm.
Claiming Pension Credit doesn’t just top up your income – it could help you get other benefits, too, including help with health and housing costs. For more details, contact your local Citizens Advice.

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The Old Brewery Cafe and Kitchen

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Editorial team

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16 February 2024

1

Rachael Rowe visits the Gillingham hotspot that has transformed from Moto Corsa dealership to mussels and marshmallows among the motorbikes

With motorbike displays in the entrance, the Old Brewery Cafe and Kitchen immediately feels like a very different cafe in Wyke, just west of Gillingham. It’s a building that has lived several lives and its latest venture is proving popular:
‘This building was built in the early 1800s and was originally Matthews & Co Brewery,’ says manager Steve Angell. ‘Then it became Talisman Antiques and was full of stone figures. In 2017 it became a bike dealership. There was a little cafe as well, called The Newt – we named it after the great crested newts that live in the ponds outside.’

In January, the newts are happily hibernating, but the lovely open space with its Italianate style ponds is ideal for alfresco dining and newt-spotting in warmer weather. Apart from giving some of Britain’s rarest newts a home, there’s more to the Old Brewery story.
‘The Newt cafe was really tiny,’ says Steve. ‘And it was also counter service only. When it became part of the motorbike dealership it became Cafe Corsa in line with the company. We won 2018 Taste of Dorset Awards (Best Independent Cafe) and were runners up in 2019. Unfortunately, Moto Corsa went into liquidation in 2022. So the Chedington Court Estate bought the premises and we became a restaurant. We also changed the name to the Old Brewery Cafe and Kitchen to reflect the building’s history.

The Old Brewery Cafe and Kitchen – All images: Rachael Rowe

‘We have expanded the cafe into what was once the dealership space, installed a bar and created more seating. We also have conference facilities on the upper floor with two meeting rooms seating 12 and 40 people. And we’ve changed from counter service to table service. We do a lot of private functions now – in the past 18 months, the business has really grown. We have to advise booking now as we are usually full – when I came in today we had four tables free but they were all booked by 11:30!
‘It’s not just locals either. We’re still very popular with bikers – they come here on their rides and stop off for something to eat. We get bikers from all over the country, because we’re a good stop if you’re driving the A303 between London and Cornwall. Car enthusiasts like coming here too. The other day we had a group of Porsche drivers, with all the cars lined up outside!’
It may no longer be a dealership, but the motorbikes are still quite a talking point – on display is part of a magnificent private collection owned by Chedington Court. Placed throughout the cafe, the current collection includes a 1980 Honda CBX 1000cc in Candy Glory Red, and a 1983 Laverda Jota. The 2020 Horex VR6 is an inline six cylinder muscle bike from Germany which boasts 1200cc and produces 163bhp at the back wheel. The decor reflects the motorbike-filled past of the building, with stylish wall art featuring bike brands such as Royal Enfield and MV Agusta.

Always adapting
‘We are known for our breakfasts,’ says Steve. ‘We do a mid-week roast which is very popular, and there’s also Fish Friday. Our fish is caught overnight, delivered to us and we batter it ourselves. Everything is cooked from scratch in the kitchen. We do offer cafe favourites but add other dishes, especially for our evening menus – so you’ll often find items like mussels and halloumi fries, and our chef also creates dishes especially for us. At the moment we are booking a Valentine’s special, and due to demand we’re running it not just for the 14th February but for three nights.’
‘We use local suppliers and I’m always looking to source new suppliers in the area. Our meat comes from Prime Cuts in Shaftesbury and our bread is from Lavender Blue. We use local farm eggs. Our coffee comes from 918 Coffee in Shaftesbury. At the bar, there are beers from Salcombe Brewery Gritchies, and we have Thatcher’s Cider.
‘One of the biggest challenges for the business has been changing from a small counter service style cafe to a table service restaurant. We had to make a lot of changes. As a result of the expanded cafe we had to make more parking space, and that took over a year to get agreed and finally built.
‘However, we’re also a versatile business. If there’s nothing on the menu that works for someone, we’re happy to adapt something. I’m so proud of the reputation this place now has and what my team of 16 has achieved. We have gone through lots of changes, but the team has stuck by me and helped me build the reputation that we now have.’

So what’s next?
‘We have tried opening in the evenings during November and December, and it’s been very successful. We’re open every Thursday and Friday evening, and from Easter we’ll be open on Saturday evenings too. We’re currently closed on Sundays, but we’re also planning on starting Sunday lunches.’

The Old Brewery Cafe and Kitchen,
Wyke Road, Gillingham, SP8 4NW
01747 442 164
Mon to Sat: 9am – 4.30pm
(kitchen closes at 3pm)
Thurs and Fri: 6pm – 10pm
(kitchen closes at 8.30pm)
theoldbrewerycafe.co.uk

First Milk get the cream of Shaftesbury

By

LauraHitchcock

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15 February 2024

0

BV Dairy, the globally successful third generation family business in Shaftesbury, has been sold to First Milk – a British farming co-operative.
The Highnam family started their Dorset dairy business when they bought Dairy House Farm in Kington Magna on the edge of the Blackmore Vale in North Dorset. They then took over Lower Caggypole Farm in neighbouring Buckhorn Weston, bottling milk on the farm and sending surplus to Gillingham Dairies. Eventually, Highnam’s Dairy bought Gillingham Dairies.

In 1948, the Highnam family relocated to Old Rectory Farm, still in Kington Magna. They began by making clotted cream on a kitchen table, and a decade later, after selling their dairy herd, Jack Highnam and his son Christopher started Blackmore Vale Farm Cream Ltd, buying in milk from three neighbouring farms to produce cream, clotted cream, and a variety of high-quality dairy goods.

By 1985, the growing demands of the business necessitated a move to a new location, and the company established its current operations at the BV Dairy facility on Wincombe Lane in Shaftesbury. 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 per cent fat cream cheese.

Milk is currently sourced from Red Tractor accredited farms within a 30 mile radius of the Shaftesbury site – typically with 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.

BV Dairy’s award-winning specialist dairy products are supplied to the manufacturing, catering and food service industries, and now include soft cheeses, crème fraiche, buttermilk, cream (single, double and whipping), Dorset clotted cream, fromage frais, yogurts including Greek style, soured cream, ricotta and mascarpone.

October 2016 saw the commissioning of a new chill store facility, housing 1,000 pallet spaces and incorporating new office space and storage. The design ethos was based on ‘lean’ principles, utilising VNA (Very Narrow Aisle) Fork Trucks running on guidance systems and solar panels which generate 3,500kWh of electricity each day. To further the work towards a minimal carbon footprint, an Anaerobic Digester was installed, which converts production waste into power.
In 2020 the firm received £750,000 in funding from the Rural Development Programme for England (RDPE), and created more than 32 high-skilled jobs as part of a £2m expansion.

Jim Highnam, Managing Director of BV Dairy, says: ‘Having made the decision to sell the business, we wanted to ensure that the new owners would provide a secure future for our customers, colleagues, farmers and suppliers. As such, I’m pleased to finalise this transaction and see BV Dairy become part of First Milk – both businesses share a down-to-earth, pragmatic approach, balancing the needs of all stakeholders.’

Shelagh Hancock, Chief Executive of First Milk, said: ‘I am delighted to complete the acquisition of BV Dairy, a successful family-owned business, which shares many common values with First Milk – a focus on people and community, environmental performance, exceptional quality and long-term value creation. We look forward to welcoming the wider BV Dairy family into our First Milk family.
‘The BV Dairy business has strong customer relationships and a reputation for quality and service across food manufacture and food service.’

Owned by around 700 farming families spread across Britain, First Milk produces a range of  Cheddar, Red Leicester and Double Gloucester cheese. In addition, they produce bulk cream and whey proteins and focus on providing high quality, traceable fresh milk to a range of dairy manufacturers and processors across the UK.  Farmer director and vice-chairman, Mike Smith, added: ‘This purchase builds on the existing strengths of First Milk and will bring wider benefits, adding value for our members, creating opportunities for our colleagues and enabling us to extend our regenerative positioning into a broader range of dairy products and customers.’

Meet Annabel Abbs at Winstone’s

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Editorial team

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15 February 2024

0

Listen to her discuss her fascinating book Sleepless – about women and the nocturnal world. This will be a fascinating talk, one not to be missed.

In the winter of 2020, Annabel Abbs experienced a series of bereavements. As she grieved, she kept busy by day, but at night sleep eluded her. Yet her sleeplessness led to a profound and unexpected discovery: her Night Self.
As the night transformed into a place of creativity and liberation, Annabel found she wasn’t alone. From the radical fifteenth-century philosopher Laura Cereta and subversive artist Louise Bourgeois, to Virginia Woolf and the activist Peace Pilgrim, women have long found sanctuary, inspiration and courage in darkness.
Drawing on the latest science, which shows we are more imaginative, open-minded and reflective at night, Annabel set out to discover the potential of her own Night Self.
Sleepless follows her journey, from midnight hikes to starlit swims, from Singapore, the brightest city on Earth, to the darkest corner of the Arctic Circle, and finally to that most elusive of places – sleep.
A moving, revelatory voyage into the dark, Sleepless invites us to feel less anxious about our sleep, and to embrace the possibilities of the night.
‘Sleepless has changed how I feel about sleep … I was captivated’ The Times, Book of the Week
‘This book will inspire you to get up, light a candle, and experience your own Night Self’ Financial Times

Annabel will be doing a talk and signing on Tuesday, 19th March 2024, 6.30 for 7pm, Winstone’s Books, Sherborne. Tickets £2, available from the shop or from winstonebooks.co.uk

How to Solve Your Own Murder by Kristen Perrin

A hilarious mystery with a killer hook. In 1965, a fortune teller told 17-year old Frances Adams that one day she’d be murdered. Thus began a life of trying to prevent the crime that would be her eventual demise.
No one took Frances seriously for sixty years – until, of course, she was murdered.
When Frances’ great-niece Annie arrives in Dorset and discovers her death, she is thrust into her great-aunt’s final act of revenge.
Frances had collected a lifetime of evidence, compiling dirt on everyone she knew – just in case. Her will stipulates that the person who uses these findings to solve her murder will inherit millions.
Can Annie unravel the mystery and find justice for Frances, or will digging up the past lead her into the path of a killer?
Set in the fictional town of Castle Knoll – inspired by Corfe Castle – right here in Dorset, How To Solve Your Own Murder will publish on 26th March.

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