Sausages and stories with LLTL

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5 June 2025

The demonstration and presentation at the Dorset Spring Show has to be described as a complete success again this year. On both days we had a full house, with lots of people enjoying the tastings and talks by all the wonderful producers: South Paddocks Ltd (rare breed pork), The Book and Bucket Cheese Company (cheese), From Dorset With Love (jams, chutney and condiments), Meggy Moos Dairy (milk, cream and butter), and Rawston Farm Butchery (meat). It was great to see so many people genuinely interested in what we all had to say. Rachel from Meggy Moo’s brought some lovely double cream and we got everybody making butter, tasting Rachel’s milk and delicious home-made butter.
Peter Morgan from Book and Bucket showcased his smoked halloumi and curd cream cheeses: he paired the halloumi with a sweet chilli jam by From Dorset With Love, and their lemon curd was mixed with Peter’s curd cheese for an easy cheesecake idea.
I wanted to show people the difference between natural hog sausage skins versus the collagen bovine man-made ones – and also how easy it is to make meals with sausage meat, minced beef or a mix of both beef and pork. We also discussed food prices and why it matters to check labels for the true origin of what we’re eating.
Claire King from the Nutrition Advisory Team (NAT) joined us, talking about the importance of the nutritional value of food and about getting food education back into all schools.
Bec Hill, a farmer from Winterborne Keyneston and a Dorset County Show committee member was our main anchor and support for the two days – her knowledge of food and farming was very important. We made a great team, really working together to showcase Dorset produce. Thank you to all of you for making it such a success – and a big shout out to our sponsors Blanchard Baileys solicitors who made it possible.

Our next event is Open Farm Sunday on 8th June – farmsunday.org, Dorset has just four Open Farm Sunday participants this year, and Rawston Farm stands out as the county’s only full-scale working farm opening its gates to the public. If you’re curious to see a true commercial mixed farm in action, with dairy cows, arable land and livestock raised for food production, Rawston Farm is the place to visit. It’s a rare chance to explore a real working farm and chat with the people who run it – not just about the animals in the fields, but about food production, sustainability, and the everyday realities of farming in 2025. We look forward to seeing you there.

Join us for a FREE expert-led workshop on what the latest tax reforms really mean – and how to plan ahead:
Wednesday 11th June, 7pm at The Langton Arms,
Tarrant Monkton

Trevor Carsbrook

By

Editorial team

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4 June 2025

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12th April 1946 – 18th May 2025

Formerly of Blandford Forum Dorset.

Passed away at his daughers home in Newbury Berkshire after a short illness, surrounded by his family.

Much loved Husband of Sally, and greatly missed by Juliet and Martin, and grandchildren Nile, Pepper and Felice.

Countrymen’s Club Manager required (Part-Time)

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Editorial team

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30 May 2025

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Location: Rylands Farm, Holnest, Sherborne, Dorset

Salary: £15.50 – £17.00 per hour, 21-28 hours per week (must include Tuesdays and Thursdays).

Countrymen UK is a small, hands-on charity helping older men overcome isolation through meaningful, farm-based activities. We are seeking a practical, compassionate Manager to lead our Dorset project and its future development.

You will manage staff and volunteers, plan outdoor sessions, ensure compliance and necessary fundraising and marketing activities, and maintain positive relationships with carers, funders and partners.

We are looking for someone who is organised, confident with people, and enthusiastic about rural life. Experience in health, social care, or working with older adults is a plus. A car owner/driver is preferred.

This is a rewarding role offering flexibility, purpose, and the opportunity to grow the charity.

To apply or find out more, please contact Julie Plumley – Trustee at [email protected] or telephone on 01963 210789.

All completed applications to be sent to: [email protected]
More detailed information about our work is available on our website at www.countrymenuk.org together with the Job Description.

Please read the Job Description before submitting an application.

Closing Date: Monday 16 June 2025 (late applications considered)

Building with straw, an angry pom-pom and budgeting with scissors

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Laura

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28 May 2025

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From building your dream home out of straw to Dorset Council’s proposed cuts to day care centres, to a fledgling crow who briefly took the internet by storm. May’s podcast is as Dorset as ever – practical, thoughtful, and full of heart.

Editor’s Letter: May is the Real New Year

Laura welcomes the season when the long socks are finally left in the drawer, blue glows in the woods, and offers a reminder that now is the time to begin again.

“Spring makes everything feel lighter. Conversations, to-do lists… even the news. Well, just a smidge.”

Council Cuts and Care Concerns: Jane Somper on Adult Day Centres

Dorset Council is consulting on plans to close five of its adult day centres. Cllr Jane Somper explains why these places matter – especially for carers – and why it appears some closures were based on incomplete information.

“The centres are a lifeline for carers – and we’re asking them to send loved ones to another town with no bus route … and if there’s a reliance entirely on volunteers, I have real concerns. Volunteers burn out too.”

The public consultation is open until 9th June.

Building With Straw: Huff and Puff’s Phil Christopher

Could you live in a house made of straw? Phil Christopher thinks you absolutely should – and no, the Big Bad Wolf couldn’t blow it down.

“Straw grows every year. It’s one of the easiest ways to lock away carbon in buildings. We have everything we need in Dorset to build truly sustainable homes – timber, straw … even the gravel.”

Phil explains the tech behind breathable, beautiful straw bale homes – and why land costs make self-building almost impossible for anyone under 60.

Lazlo the Angry Pom-Pom

When Laura Beddow rescued a fledgling rook named Lazlo, she didn’t expect half a million people to fall in love with him.

“One day he was just sitting in a Portmeirion pot while I made breakfast – the next, he’d gone viral.
“So many people messaged saying they’d donated – because one small angry bird made them realise how vulnerable wildlife really is.”

Though Lazlo didn’t survive long, his story raised awareness (and funds) for wild bird rescues across the UK.

This episode is based on articles from May’s BV, available to read here. News, farming, politics, nature, people – and beautiful Dorset photography, every single month.

🎧 The BV – named Best Regional Publication in the UK (ACE Awards) and Regional News Site of the Year (Press Gazette). Always worth your ears.

Net Zero progress needs greater urgency

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Editorial team

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27 May 2025

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Over recent months, Dorset Chamber has been gathering insights from more than 140 local businesses, large and small, to understand their progress towards Net Zero.
The findings make for thought-provoking reading.
Encouragingly, half of Dorset businesses report a solid grasp of Net Zero targets. Three quarters have started planning their transition. Yet, despite this, almost two thirds still haven’t measured their carbon footprint – a figure unchanged from our first survey two years ago. Without stronger regulation or attractive incentives, it seems many businesses will struggle to move Net Zero higher up their list of priorities.

Free training
When it comes to the skills needed to deliver on Net Zero ambitions, the picture is mixed. Only around a third of businesses feel their teams currently have the knowledge required, with no improvement since 2023. Unsurprisingly, larger firms or those working directly in green sectors have a clearer understanding, often helped by hiring specialist expertise. But among most business leaders, there remains uncertainty about the specific skills needed.
Although specific training uptake remains low, a third of respondents said they would be interested in participating – particularly where funded opportunities are available. It’s heartening to see that local support does exist. Both BCP Council and Dorset Council offer free short courses and events to support Net Zero and ESG planning. In addition, Low Carbon Dorset provides free energy-saving advice alongside grant funding for emission reduction projects.
The education sector is also playing its part. Training on sustainability has already reached more than 100 tutors and education staff locally, helping embed green knowledge into mainstream courses. Meanwhile, Bournemouth and Poole College, alongside Weymouth and Kingston Maurward College, are now offering green skills training in construction and engineering, supported by the Local Skills Improvement Fund. April 2025 will see the opening of Bournemouth and Poole College’s new Green Skills Centre for Building Services, further strengthening the county’s green credentials.
On the financial side, half of businesses now feel more prepared to invest in reducing their carbon footprint – a small but important improvement. However, many smaller enterprises still feel they face a steeper challenge.
The momentum towards Net Zero is evident, but it’s clear that more support, clear guidance and sustained investment will be needed if Dorset’s business community is to deliver real change.
by Ian Girling

To explore the full survey findings and the support available, visit: dorsetchamber.co.uk/lsip/findings.

A good old fashioned Hustle

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Editorial team

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26 May 2025

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The Hustle Networking Group, launched in December by Amelia Johnson and Roanna Warren, has quickly gained momentum within the North Dorset business community. The monthly meetings, currently held at Hinton Workspace near Sturminster Newton, offer a relaxed opportunity for local professionals, freelancers and business owners to connect.
Attendance has remained at near capacity since the first meeting, says Amelia: ‘We have a good balance between regular attendees and new faces, and there’s a broad mix of sectors including entrepreneurs, industry specialists and business owners.
We want to help local business people in North Dorset build strong relationships with one another, to create a supportive community. By fostering genuine connections, the group helps members learn from each other: we encourage and refer business to each other, and ultimately work together to grow and succeed as a collective.‘
‘Every Hustle meeting feels a little different,’ says Roanna. ‘But there’s always time for coffee, conversation – and breakfast! – as much as for sharing ideas and learning something new. ‘Sessions loosely follow a structure of relaxed networking, short introductions or thought exercises and a guest talk. The aim is always the same: to keep things informal and lively but genuinely useful. Recently we paired everyone up and we had to introduce each other. It was a fun challenge and sparked some brilliant intros.’
Guest speakers have become a regular feature, providing practical advice on areas such as a recnt one on the use of social media, where Charlotte Strong recently shared a talk packed full of practical tips and real-world experience. Dorset Business Mentors joined another session, contributing to discussions and offering mentoring support.

Moving forwards
Feedback has been overwhelmingly positive: one attendee describing the February event said:
‘Well—wow! That really was a Hustling Hustle! Uplifting chats, new contacts, marvellous mentors! Thank you so much. I really enjoyed it.’
Another added, ‘I’ve never found another networking group so genuinely supportive. The friendships and connections made here extend far beyond the monthly meetings. It’s a genuinely sociable and welcoming community.’
Future speakers include Roanna Warren and Bexi Harris on digital marketing and branding (May), artist Katie Scorgie on developing a creative career (June), and Liz McCormick on accountancy for small businesses (July).
Organisers have also announced plans to introduce Zoom sessions, evening meetings and informal walk-and-talk events during the summer.

For more information, or to book a place at an upcoming session, contact the organisers via the Hustle LinkedIn group, Roanna on [email protected] or Amelia on [email protected]

Traditional Battenberg

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Editorial team

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25 May 2025

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This month my recipe is actually a traditional bake made in the standard way, rather than my crazy version of it (makes a nice change, I know!). I personally think it is wonderful just as it is and rather a forgotten gem of a cake. When I used to make cakes to sell, this one was always a crowd pleaser – it’s a lovely, nostalgic cake for so many people. Perfect in the afternoon sunshine with a hot cup of tea.
The most difficult bit of this bake is actually prepping the pan to section off the four sponges: but its worth the extra time for such a tasty end result! – Heather x

Ingredients

225g / 8oz butter
225g / 8oz sugar
4 eggs
225g / 8oz self raising flour
Pink food colouring
Jam (traditionally apricot but any jam will do – I used raspberry)
500g marzipan

How to fold the greaseproof paper for a Battenberg bake – image Heather Brown

Method

Preheat the oven to 180º fan/gas 6.
In a 22cm x 33cm (9”x13”) baking tin, line the bottom completely with greaseproof paper. Then take extra greaseproof paper and fold so that the pan is sectioned into four strips (see picture below right).
In a stand mixer (or with an electric whisk or with a wooden spoon), beat together the butter, sugar and vanilla in a bowl really well. The mixture will become light and fluffy, and the colour will turn pale. Add in the eggs one at a time, beating well between each egg. If the mixture curdles slightly, add one spoonful of the flour and continue to beat well.
Slowly stir in the flour. Take care not to beat hard and knock out all of the air that you just worked into the mix!
Carefully spoon half of the mixture into two of the strips in the tin and spread out evenly.
Add a tiny amount of pink food colouring to the remaining mixture and stir through so the mixture is pink in colour. Carefully spoon this pink mixture into the two remaining strips and spread out evenly.
Bake in the oven for 20-25 minutes until the sponge is cooked (firm and springy to the touch). Take out of the oven and leave to cool completely.
Remove the cakes from the tin and peel off the paper. Trim the sponges until they are roughly the same shape. Although traditionally this cake is square, they don’t have to be square if they all bake to a naturally more rectangular shape (as mine did) – they just have to be the same size as each other. Spread a thin layer of jam along all the long sides of the sponges and stack them together into a cube (see finished picture for what I mean here).
Dust your work surface with a little icing sugar and roll out the marzipan so that it will go around the cake. Carefully drape it around the cake and neaten the edges. Cut the ends off the cake to finish so that the checkerboard effect is revealed (as a kid, those end off cut pieces were my favourite bit!).

Say NO to chemical pest control

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Editorial team

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24 May 2025

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Dorset Wildlife Trust volunteer Mitch Perkins explains why we should put the pesticides down and go chemical-free in our gardens this spring

Blue tit with caterpillar
© Gillian Lloyd

I don’t usually use four-letter words in my writing, but here’s one for you – pest. I know, you’re immediately thinking, “Ah yes, those irritating creatures that feast on the plants I’ve so carefully nurtured!” And you wouldn’t be wrong – but I’d like to offer another view.
It’s a personal bugbear of mine (excuse the pun) to call ant creature a ‘pest’ – it suggests the only measure of value lies in how much of a nuisance it is to us, and that it should automatically be eliminated if it is unwelcome.
As a keen gardener and allotment holder, I completely understand the heartbreak when prized blooms or lovingly grown vegetables suffer a serious nibbling. But it’s vital to recognise that many of the species we label as ‘pests’ are actually integral to the wider garden ecosystem – often providing food for other creatures or playing crucial ecological roles.

Fake news
Take codling moth caterpillars, for example – they are a real challenge in orchards and gardens alike with their apple-burrowing habit. However, bats feed on the adult moths, offering welcome, natural protection. Similarly, those winter moth caterpillars responsible for tattered leaves on ornamental and fruit trees are an important food source for many nesting birds.
Resorting to pesticides might seem like a quick fix, but it comes at a cost: reducing food for wildlife, disturbing the delicate balance between predator and prey, and causing long-term environmental harm. Some creatures, like slugs, are simply victimes of fake news. Of the 44 slug species found in the UK, only nine are serious plant nibblers. I can already hear you shouting, “Yes, but those nine are all in my garden!” But many slugs – and snails – are essential decomposers, breaking down organic matter and enriching the soil. And then there’s the magnificent leopard slug – a naturally carnivorous ‘slug predator’, it’ll happily munch its fellow gastropods.

A little light housekeeping
That’s not to say we should abandon our gardens to the wild entirely – a little thoughtful management is often needed. But chemical controls are rarely necessary. Pesticides often affect non-target species – we’re all now familiar with the devastating impact neonicotinoids have had on bees. Herbicides, too, can seep into the soil, disrupting worms, fungi and other vital microorganisms – the building blocks and unsung heroes of a healthy garden.
There are plenty of more wildlife-friendly options for managing unwanted guests: physical barriers, companion planting and encouraging natural predators will go a long way. Log piles, for example, offer a haven for beetles, spiders and centipedes, while areas of longer grass provide cover for slow worms, frogs and hedgehogs – all of which are enthusiastic slug-snackers.

Common carder bee on garden lawn
© Nick Upton

In the end, perhaps we can all afford to be a little more forgiving of the odd nibbled leaf. A healthy plant can withstand a bit of grazing – and without using pesticides you’ll be welcoming in ladybirds, lacewing larvae, hoverfly grubs, ground beetles, spiders – and consequently blue tits and hedgehogs – and you’ll have an army of aphids, caterpillars and slug munchers. Look after your soil, and in return, your garden, allotment or shared green space will reward you with the buzzing, humming, flourishing life of a truly diverse ecosystem – nourishment not just for the environment, but for the soul, too.
For more ideas, I highly recommend visiting dorsetwildlifetrust.org.uk.

Dewlish: Then & Now

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Editorial team

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23 May 2025

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We love pairing a vintage postcard with a photograph taken in the same spot today. This month Barry has selected Dewlish