Calls for urgent road safety improvements on hazardous A30

12 October 2023

West Dorset MP Chris Loder calls for average speed cameras to cut accidents and improve road safety on Sherborne-to-Yeovil A30

In recent times, the stretch of the A30 which connects Sherborne to Yeovil has been the site of numerous road traffic accidents. In July, an 11-year old was airlifted to hospital with serious injuries following a crash; in the same month, there was a serious two-vehicle collision involving an 80-year old near to Bradford Road; and only last December, a fatal crash took place on this same stretch of dual-carriageway. This stretch of the A30 – known locally as Babylon Hill or Yeovil Road – urgently requires road safety improvements to mitigate the high number of incidents we have recently experienced and will continue to experience if nothing is done.

Dangerous junctions
Anyone from North Dorset travelling on this road will recognise the hazards. The four mile long dual-carriageway has a speed limit of 70mph – the same as a motorway – but does not have the same safety features. It is peppered with junctions, not slip roads, that connect the villages of Bradford Abbas, Nether Compton, Over Compton and Trent to the A30. These junctions have been the site of many accidents. Apart from signage, the road doesn’t have static speed cameras or technology to monitor speeding offences. Instead, the safety of road users is dependant on police mobile speed units (and the capacity to deploy them). Speeds in excess of 120 mph have been recorded on this stretch of road over the years, which can cause totally avoidable deaths.
Since I was elected in 2019, I’ve met with many residents at meetings, on the doorsteps and at surgeries to hear their concerns about the A30.
In particular, the parishes of Bradford Abbas, Nether Compton and Over Compton – which are either bordered or bisected by this stretch of road – have shared their wish for measures to address excessive speeding. Their demands are warranted: joining or exiting the A30 via a minor road junction is hazardous, especially at night.

A clear action plan
Road safety in West Dorset is firmly on my agenda following fatalities on this stretch of road, the A3066 and the nearby A35. Only last year I lost one of my best friends from primary school in a fatal accident on the road from Sherborne to Dorchester – I am very aware of the impact accidents have on victims, their friends and families. In 2021, I established my A-Roads taskforce to work closely with National Highways and Dorset Council to improve road safety across the constituency. It meets quarterly to address recent issues on our roads. In April, I raised the matter of West Dorset’s situation with the Roads Minister Richard Holden.
I am now of the view that the best clear action comes in the form of average speed cameras on the A30 between Sherborne and Yeovil.
Piecemeal measures are not enough, this road has become a hotspot for avoidable accidents and an unofficial racetrack between the two towns. I will be writing to the Highways Department at Dorset Council – which is responsible for the road – to voice my concerns and to set out my justification.
Average speed cameras use Automatic Number Plate Reading (ANPR) technology to record a date and time stamp between two cameras to calculate a motorist’s average speed. In practical terms, it would mean that the A30 would have two cameras installed at least 200 metres apart, deterring speeding motorists and improving road safety in the long-term. I would be interested to hear your views on this, and if you would like to share your views with me, you can email me at: [email protected]

Steve’s Goodwood quarter century

Editorial team

12 October 2023

Presented with Motorsport UK’s 2023 Lifetime Achievement Award, the ‘legless marshal’ looks back at 25 years at Goodwood and calls himself lucky

Steve Tarrant at Goodwood – Image: Graham Pengelly

“Give me Goodwood on a summer’s day and you can keep the rest” is the famous line from British racing driver Roy Salvadori. And, having just completed 25 years of visits as a race marshal, as a spectator and now as a photographer, I have to say I agree. During that time I really have experienced the highs and also the lowest of lows of motorsport – and the British weather – along the way.
Back in 1998, I was present when the Goodwood circuit re-opened to historic motorsport. I watched as the pit building re-emerged from the mists of time – literally – to the sound of racing engines, the smell of Castrol R racing oil, and the excitement of competition. Coming five years after the start of the Festival of Speed, this bold attempt of showing racing life as it was during the circuit’s previous operating period (1948 to 1966) was a challenge.

Steve with Nicolas Minassian, French sportscar and single seater driver. Image: Richard Betts

Keep going back
My own life was turned upside at Goodwood two years later, when I was involved in a fatal accident at the Festival of Speed, held on the Goodwood House estate, in 2000. I was struck by the Lotus 63 travelling at 140mph. The owner and driver John Dawson Damer died at the scene and my fellow marshal Andrew Carpenter died later of his injuries. I was lucky to stay alive but I received major injuries, including the loss of my leg.
And yet the place keeps on drawing me back. There I feel I experience the best of people – and of cars.
I have been so lucky to have made many friends from this association; some in person, some more long distance, but all with the same passion and desire to enjoy and share the Goodwood experience.
From world champions like nine-time Le Mans 24 Hours winner Tom Kristensen and F1 world champion Jenson Button to the current stars of rallying, circuit racing, and motorcycling, I have been able to talk with them all. One of the most special moments for me was speaking with Sir Jackie Stewart – so gracious with his time and so knowledgeable when talking about racing at the circuit during its original era.
The recent Goodwood Revival was held in glorious weather (not your average September in England), and while it was actually too hot for the de-mob suits, military uniforms and vintage frocks that many of the crowd normally wear, there were still plenty of hardy souls that stuck with it, seeking shade wherever they could, and cooling drinks on a frequent basis. While dressing in period clothing is not compulsory, so many do that you risk standing out from the crowd for the wrong reasons! I always come away from that meeting with a real feeling of how life was at Goodwood, back in its heyday.

Read more about Steve, his work as a motorsport marshal and his award from Motorsport UK in the February 23 BV here

A difficult harvest

Editorial team

11 October 2023

Farmer James Cossins reflects on a challenging harvest season, battling constant rain, drying crops and managing farm inspections – and fire

Harvesting looked a little different in the 1960s at Rawston Farm

Thank goodness we managed to complete our harvest in the sunshine in early September – the end of one of the most difficult harvests I can remember. We were so spoiled by last year’s harvest, when the dry heat meant no drying of stored crops was needed and the only worry was preventing fires in fields and on machinery.
This year has been completely the opposite, with barely two dry days put together.
We started in July with our winter barley crop in reasonable condition and reasonable yields. Then we moved on to our oilseeds, where we had quite variable yields and most of them needed drying. Harvesting wet crops isn’t ideal, but if we had left them any longer, all the tiny seeds would have been on the ground after the strong winds and heavy rain we experienced.
We then started cutting our spring malting barley, hopefully destined for the brewing market. Once again, harvesting in poor conditions, we had to dry the crop in the barns.
One of the key specifications of growing malting barley is the percentage of the seeds that will germinate. Ideally you want 98 per cent germination, but quite often the maltster will accept 96 per cent.
If the barley is left out in the field for too long with constant rain showers, the amount of moisture present the seeds decide it is time to germinate, and you will lose your malting premium (which this year could be as much as £70 per ton over the feed barley price).
So we decided to cut our barley and dry it in the store. So far, the barley has passed the required tests, but not much has left the farm yet.
The wheat crop, which is mainly grown for feeding livestock, also had to be dried. With the standing crop getting closer to the ground with every storm, combine harvesting was a big challenge for both the operator and the combine.
We finished harvest with our beans in early September, and by this time the sun had decided to come out with some warmth so no drying was needed. In the end we had an average harvest on yields, but an expensive one in the process.
During the busy harvest period we also had to fit in a 60 day TB test – with again a disappointing result of two reactors in the milking cows, with the abattoir results not showing TB lesions. So we have go through the same process in another 60 days, hoping to go clear next time.
We have had to sell some beef cattle to an isolation unit for fattening as we were becoming overstocked again, and with calving having started in August, we needed some space for our calves. Some of these beef animals were sold at a discount to the TB-free cattle price but we had very little choice.

An arsonist targeted the last load of straw of the year at Rawston Farm

Inspections
At Rawston Farm we have also had a number of audits from Red Tractor, Food Standards Agency, Arla and the Rural Payments Agency. They all came at weekly intervals, fortunately, as they can be very time-consuming!
I always hope that shoppers appreciate what British farmers go through to make sure that their food is produced to the highest standards, especially when it comes to animal welfare. As consumers, everyone should be looking for the Red Tractor logo so that they can be assured the food they buy is produced to a high standard.
I’m quite sure that many imported foods do not go through such rigorous examination.

Fire at Rawston
Sadly our last load of straw for this year didn’t quite make it to the barn, as you can see from the photo below. It was targeted by an arsonist – but at least it was only one load, and no one was hurt.
With this year’s barely in the barn we have already started sowing next year’s harvest – grass seeds, oil seeds and some barley are now in the ground and the cycle is starting over again.

Holidays in Sturminster Newton | POSTCARDS FROM A DORSET COLLECTION

Editorial team

11 October 2023

This month Barry Cuff has chosen a couple of colour postcards of Sturminster Newton – and we can see the backs as well as the fronts! Both were sent by people visiting Stur while on holiday.

Have you got over the loss of your dutiful daughter yet? Ella & I went to Okeford Hill yesterday, there is a splendid view to be got from there. It was fine yesterday but it is raining today. Auntie & I are going to Sturminster Common if it clears up this afternoon. I saw your cousin Rebecca in Okeford yesterday. We had tea with her. She is (Tom’s?) daughter. Bye-bye. With love, Elsie.’

This one was sent by ‘A’ to a Miss Bailey in London, September 1907. It reads: ‘DW. Had a lovely drive in a trap to this place today, Sunday. Just four of us. We stayed at the Swan Hotel. Had a splendid tea. It is about 12 miles from Sherborne, country lanes all the way. I have just finished tea, and am just off for a walk. I wish you was here, I should enjoy it so much better. I will write tomorrow, yours, A. We are leaving at 8.30.’

Travelling 11,000 miles from Sturminster Newton to … Bridport

Editorial team

11 October 2023

In a journey of oddly familiar exploration, Cllr Pauline Batstone is on the other side of the world visiting old names with very new faces

One recent afternoon my Australian friend, Maureen, and I set out for a little drive round Dorset. We visited Bridport on the River Brid, Weymouth with its lovely stretch of golden sand, and Lulworth, which is a bit more rocky. We didn’t have time to go as far as Dorchester and Holwell, not least as it was getting dusk and we took very seriously the road warning signs to beware that endangered animal the Tasmanian Devil. Plus there were wallabies around …
Dorset in Tasmania is a beautiful part of the world – it’s a pity it is so far from our Dorset! The original European settlers must have thought so too – they commemorated our Dorset in a number of the place names they chose. The area seems mainly to have been settled by our own Dorset folk, either as free settlers with an ‘assisted passage’, as deportees (we have all seen the threatening signs on our Dorset bridges), or they came as sailors. I have found a number of Roses and Trowbridges in the phone book. Also settling here were the Scots and the Cornish – hence the town of Launceston on the River Tamar!

First Nation
The original inhabitants of Tasmania – previously known as Aborigines, now referred to as the First Nation – were mercilessly slaughtered by those early settlers. I saw no one in our six days in Dorset who appeared to be a First Nation resident, apart from one lady at Launceston airport. Australians are working hard to address the wrongs committed against the First Nation, of which there are something like 60 identified tribes and 500 languages and dialects. It is not easy, with discussion raging at present over the merits or demerits of positive discrimination, and a referendum coming up shortly over whether First Nation Australians should be given an additional voice. Having said that, Australia is by far a more diverse nation, both culturally and racially, from when I first visited in 1971 – and it is all the richer for it.

The Tasmanian version of the Vale of the Little Dairies

Dirt road rally
The countryside of this Australian Dorset is beautiful, with its stunning beaches and inlets, its fields of contented cattle and sheep, its forests, mountains and waterfalls. It’s a great place for walkers, with well-marked walking trails and even its own version of our Trailway.
Locals have embraced the Airbnb movement and there seems no shortage of good value accommodation.
One thing I had hoped to do was to attend the September meeting of the Dorset Council (the Tasmanian one!) to hand over the gifts sent by our Dorset Council chairman Cllr Val Pothecary – one glass paperweight with the Dorset crest on it, one book of photos of Dorset and a gift specifically from me about the six Dorset labourers otherwise known as The Tolpuddle Martyrs. All six were transported and George Loveless was actually sent to Tasmania.
Unfortunately, our flight had problems and we were very late reaching the county town of Scottsdale, in spite of Maureen’s rally-driving skills in the dark on the part of the highway which up here is effectively a mountain track (in the end I dropped the gifts into the council offices the following day). The Tasman Highway is currently being upgraded but there were some very exciting white knuckle rides – it was wise not to look over the side, and to hug the other side of the road as much as possible, praying no one was coming the other way! Thankfully very few did, the roads are pretty quiet up here – although the locals do travel at speed.

A view across the Dorset Council area, Tasmania

My trip to Tasmania is a side quest – I planned to visit my friends and relatives in Western Australia this year, and having learned that there was an Australian Dorset council I wanted to come across and investigate. Maureen decided joining me was a good way to celebrate the anniversary of her first visit to Dorset in the UK when we became friends – a friendship which has continued for more than six decades as we have visited each other’s homes a number of times on the opposite sides of the world. She didn’t think my grasp of the Australian language was good enough for me to tackle ‘Tassy’ on my own! I was thankful she did come in the end – her experience of driving on dirt roads was invaluable. The main routes are bituminised, but off those anything can happen …
I thoroughly recommend this beautiful part of the world to anyone who can make the journey – the main drawbacks being the extreme distance and therefore the cost.
I should warn prospective travellers that, despite the signs, damaging Sturminster Newton Bridge no longer guarantees you free passage.

Cat Harris – the first female show secretary at the Gillingham and Shaftesbury Show

Editorial team

11 October 2023

New secretary and West End events pro Cat Harris is set to inject fresh energy into the show, while keeping its agricultural heart and tradition

The Gillingham and Shaftesbury Show is thrilled to announce the appointment of Cat Harris as its new show secretary and events organiser – the first female secretary in the show’s history. With an impressive background in live events, including experience working in London’s West End and corporate world, 30-year-old Cat brings a wealth of expertise and passion to her new role as she takes on the position this week.
Originally from London, Cat joined the Gillingham and Shaftesbury Show team this year, inspired by her Dorset-born husband’s lifelong dedication to the event. Tom’s family are local farmers and he spent his teens volunteering at the show, embodying the deep local commitment that has made the Gillingham and Shaftesbury Show a beloved tradition for local families for generations.
Cat’s desire to contribute to the show’s legacy and her fresh perspective make her a perfect fit for the role of secretary.
As she steps into her new position, Cat has ambitious plans to elevate the Gillingham and Shaftesbury Show to new heights. She’s hitting the ground running, immediately starting work on the Spring Countryside Show which she’s aiming to move further away from the summer’s agricultural show theme by creating a family-focused gardening event that promises a unique experience for attendees – her vision is for Turnpike Showground to provide a diverse and engaging programme for visitors of all ages.

Gillingham & Shaftesbury Show Champion 2024

A show reset
For 2024’s summer G&S Show, Cat Harris intends to build on the event’s strong agricultural show heart, retaining and expanding the competitive elements while introducing exciting exhibitions and new demonstrations. She plans to revitalise the main arena entertainment, ensuring that it becomes a can’t-miss event for the entire community.
By slowly and thoughtfully exploring new directions, she aims to breathe new life into the Gillingham and Shaftesbury Show while working to preserve its much-loved traditions.
She is looking forward enthusiastically to this new chapter: ‘It’s a time for new beginnings for the show. Obviously, in order to survive, the show must continue to modernise and be a commercial success. But the commitment and passion of so many people for the show is genuinely striking – so many people give up their time freely and work so hard to ensure its success. It’s a genuinely loved and cherished institution in North Dorset, and that’s what persuaded me to take on the job. We can’t lose that. I am honoured to be a part of what is an incredible community effort, and I look forward to working alongside the dedicated volunteer teams, as well as the exhibitors and attendees, to make the Gillingham and Shaftesbury Show an unforgettable experience for all.’
The Gillingham and Shaftesbury Show members are eagerly anticipating the positive impact of Cat Harris’s leadership and creative approach. Her commitment to the show’s legacy and her innovative ideas promise to make future editions of the event even more exciting and enjoyable for all.

The Spring Show will be on 20th and 21st April 2024

Kingston Maurward College and The Open University Partner Up for Enhanced Skills Training in Dorset

Editorial team

11 October 2023

In a significant step towards upgrading Dorset’s educational offerings, Kingston Maurward College is teaming up with The Open University (OU) to enrich local skills training and support economic growth in the area. With a £10 million national programme backing this initiative, which spans across nine further education colleges in England, the aim is clear: expand technical courses, facilitate higher-paying job opportunities, and stimulate the local economy.

Located just a stone’s throw away from Dorchester, Kingston Maurward College, well-known for its impressive 750-acre estate and top-notch facilities, is set to become a pivotal hub for higher education in the region.

The collaboration, supported by the Office for Students and the Department for Education, ensures Kingston Maurward College will gain from The Open University’s specialised support over the next two years. This partnership will significantly broaden the array of higher education courses available within Dorset.

Tom Hallam, Deputy Principal of Kingston Maurward College, expressed his enthusiasm: “This collaboration with The Open University, leveraging our new University Centre, will notably enhance our higher education offerings. It’s not only a significant boost for higher education in Dorset and the neighbouring areas but also vital, given Dorset’s status as a ‘cold spot’ for higher education.”

Vice-Chancellor of The Open University, Professor Tim Blackman, highlighted the importance of advanced skills training in fuelling local economies and driving business growth. The UK Government’s funding has enabled the OU to help further education colleges, like Kingston Maurward, to enhance their technical higher education offerings within their communities.

The Open University stands as the UK’s largest academic institution and is a recognised leader in flexible distance learning. Since its establishment in 1969, the OU has educated over 2.3 million students worldwide and currently supports over 208,000 students.

Notably, 71% of registered students manage their studies alongside full-time or part-time employment, and staff from 76 FTSE 100 companies have been sponsored to take OU courses. With a firm commitment to research and societal impact, 82% of its research impact has been assessed as world-leading or internationally excellent.

Meanwhile, Kingston Maurward College continues to offer a wide array of courses, ranging from agriculture, wildlife conservation, and equine, to animal welfare, science, horticulture, and business studies. Each is designed to inspire learners and equip them with essential skills for life and work.

In essence, this alliance between two educational heavyweights is designed to pave the way for a future where higher education and advanced skills training become a staple in Dorset, fostering improved employability, economic enhancement, and societal development in the region. This endeavour not only aims to brighten the prospects for the present and future generations of students but also to invigorate the local economy, ensuring its vitality for years to come.

Public and MPs show support on Back British Farming Day 2023

Editorial team

10 October 2023

The British public values farmers ahead of teachers, reports county adviser Gemma Harvey. The event highlights backing for homegrown food production

More than 100 MPs and peers came together to celebrate Back British Farming Day 2023 on 13th September. Now in its eighth year, it is a day to celebrate our farmers and growers – and the British food that they provide.
This year, the Farmer Favourability Survey polled 2,000 people in England and Wales and farmers came out ahead of teachers, engineers, police officers and lawyers in people’s perceptions – coming second only to nursing.
Back British Farming Day gave us an opportunity to remind MPs why British food and farming must be at the forefront of their strategies to win votes in the upcoming general election.

Essential to the economy
NFU President Minette Batters said: ‘Britain’s farmers and growers are truly inspirational, and it is heart-warming to know the public really value the work we do in producing fantastic homegrown food. This food underpins the British food and farming sector and is worth more than £100 billion to the national economy, all while protecting and enhancing our iconic landscapes.
‘As these survey results show, the public really appreciates what Britain’s farmers and growers do day-in, day-out. The public know it’s important – 90 per cent of them say it’s essential to the UK economy while 81 per cent agreed that British farms should grow as much food as they can to provide national food security.’

Engaging with MPs
On the day the NFU hosted a breakfast reception in the House of Commons, sponsored by Siobhan Baillie MP, during which MPs learned about the important work that British farmers do all year round.
MPs also had the opportunity to publicly demonstrate their support for farming by wearing the iconic wool-and-wheatsheaf badge during Prime Minister’s Questions, grabbing a photo, and sharing their support via Twitter using the hashtag #BackBritishFarmingDay.
Also in attendance was CEO of City Harvest, Sarah Calcutt (see how City Harvest is helping combat food waste here).
MPs heard that, according to the Farmer Favourability Survey, 87 per cent of respondents support increasing self-sufficiency in UK food production.
Minette added: ‘This is a clear message that the public backs our calls for government to prioritise homegrown food production and legislate to ensure the UK’s self-sufficiency does not drop below its current level of 60 per cent.
‘Fundamentally, investing in domestic food production means we can increase our productivity, create more jobs and deliver much more for the economy and for the environment.
‘We know we have huge public support – we now just need our politicians to also back British farming like never before.’
Other high profile people who got involved included Jamie Oliver, Jeremy Clarkson, Kaleb Cooper, Adam Henson and JB Gill as #BackBritishFarmingDay trended on Twitter.
Hundreds of members of the public posted on social media, joining farmers to share supportive messages – more then 6,500 people used the hashtag, and it was seen more than 92 million times!

Turning up the heat in Stur

Editorial team

10 October 2023

From Michelin kitchens to chilli-fermenting ones: David and Mikka Tamlyn have a new home for award-winning Weymouth 51

Inside the new Weymouth 51 cafe-kitchen-shop.
All images: Courtenay Hitchcock

A couple who have developed an innovative range of handcrafted fermented chilli sauces have just moved their cafe and chilli shop to Sturminster Newton. ON the shelves there’s an eclectic range of enticing sauce names from Sichuan Naga (super hot) to Rockfish Oyster Drizzle (medium) alongside the jars of colourful chillies and fermented vegetables. Owners David and Mikka Tamlyn met in Hong Kong: ‘I was a chef working in restaurants,’ says David. ‘I had trained under Marco Pierre White and then went on to work under other Michelin starred chefs like David Moore at Pied a Terre and Phil Howard at The Square in London. I initially went to Hong Kong to open one restaurant – I opened 20 more!

Mikka and David Tamlyn in the new Weymouth 51 kitchen

‘Mikka and I met, I stayed and we had three children! But I injured my back and we decided to return to the UK. Physically I couldn’t do much, and I started growing chilli plants to give to friends. It was part of my recovery plan. Of course, the plants grew and my friends started to ask what they could do with all the chillies … so we started making chilli sauces. We called the business Weymouth 51 because we were living in Weymouth and we have a list of the 51 varieties of chillies we originally used. We started selling them at farmers markets in Sherborne, Shaftesbury and across Dorset. We now have over 50 stockists – including Harrods (but you can also get them in Dikes in Stalbridge!).’

In addition to the chilli sauces, Weymouth 51 have an award-winning range of condiments

The W51 cafe-kitchen-shop
Although the company is named after Weymouth, David, Mikka and their children now live in Stalbridge. ‘We think it’s a better life for the children. Then we found these premises in Sturminster Newton which were ideal. When the opportunity came up to get this building we grabbed it! It’s a shop but also we’ll open as a cafe and as a kitchen. People came into the Weymouth shop asking for advice on growing chillies or how to ferment, and we could also offer them a coffee or kombucha at the same time.’
The sauces at Weymouth 51 differ from mass-produced varieties – they are naturally fermented which produces a far deeper flavour, showcasing the complex layers of the many chilli flavours. The couple use traditional methods, adding no sugar, chilli extract, colouring, flavouring or preservatives, and are proud that every bottle is 50 per cent chilli, undiluted with tomato or carrot as is common with a mass produced product. David still has the demijohn he started out with – he now uses large fermentation casks to cope with the expanded demand.
In addition to chilli sauce, the couple also make kimchi and collaborate with another Dorset business on kombucha production.
It may have an Asian flavour, but the business is deeply rooted in Dorset. Most of the chillies are grown here and David has sourced the finest local products to incorporate into the sauces. Even the glass bottles are Dorset-made – and the empties are collected back for recycling.

Everything is fermented using traditional methods to reveal the complex layers of flavour

Apple crumble ketchup
‘We have a range of chilli sauces from super hot to mild,’ says David. ‘For example, the Carolina Reaper is the hottest chilli in the world – we use it in our Smoked Carolina 70 sauce. We also use Dorset Naga chillies, which were the world’s hottest until 2006!’
Chilli heat is measured on the Scoville Scale. A Carolina Reaper measures 2.2 million Scoville Heat Units (SHU), whereas a Dorset Naga ranges from 800,000 to 1.6 million SHU. Luckily, there’s a lot of choice for those who like milder options!
‘Good chilli sauce should be fruity and aromatic. We have an Apple Crumble Ketchup that goes well in burgers,’ says David. ‘The Scorpion On The Beach has peach schnapps and vodka, and a bit of a kick. And our Moo Glaze is a Korean barbecue sauce that is really popular. It uses Korean gochugaru chillies.’ In the interests of research the BV team tried a pulled pork bao bun with Moo Glaze – it was superb. The recipes are all David’s, a collection honed from his globetrotting experiences. Mikka worked in retail marketing prior to Weymouth 51 and her expertise shines in the branding and labels for the sauces – and inspires some of the recipes.
The couple grow their own chillies and also source some from local growers.
‘Our children also get involved with planting and picking,’ says Mikka. ‘We get our Dorset Naga chillies from Joy and Michael at Sea Spring Seeds in Dorchester; they developed it, so we know we have the authentic product. We’ll also swap chillies for sauces with some growers – they give us their chillies and get sauces in return!’
When it comes to growing, David admits that Britain is not the ideal place for chilli growing, compared to their native climates such as Central America.
‘Chillies need sunlight and heat so we use polytunnels to grow them in this country. It hasn’t been a good year for chillies this year. I also use hydroponics to grow chillies so they can be grown all year round – the energy bills have made that difficult.
It’s been a long journey, but David is proud of how far they’ve come.
‘As a family, getting to where we are today has taken four or five years. But it has given me a focus after my illness. I’m really proud we got our products into a place like Harrods. Now we can take the steps to the next level.’

Buy online at weymouth51.co.uk
The W51 cafe-kitchen-shop is currently open by appointment only at Unit 7, Rivers Court, North Dorset Business Park, Rolls Mill Way, Sturminster Newton, DT10 2GA. Call 07942 676675

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