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Armed police chase suspected poachers across East Dorset

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A police helicopter and armed officers chased a gang of poachers across east Dorset on the night of Friday July 29th. 

They were called to an area near Blandford after a local person reported people in a 4×4 car targeting hares and damaging property. 

Officers followed the vehicle before it was abandoned and the men fled on foot. Four people were arrested in connection with the incident and two dogs were seized along with a suspected air rifle. 

The four men arrested were: 

  • A 27-year-old, from Basildon, Essex, on suspicion of entering land as a trespasser at night with poaching equipment, possessing a firearm and suitable ammunition in a public place, driving a motor vehicle dangerously and driving a vehicle on common land
  • A 24-year-old, from Romford, London, on suspicion of driving a motor vehicle dangerously and possessing an offensive weapon in a public place
  • A 21-year-old, from the Cambridge area, on suspicion of entering land as a trespasser at night with poaching equipment and possessing an offensive weapon in a public place
  • A 19-year-old, from Essex, on suspicion of controlling/handling a dog in the course of/for the purpose of a hare coursing event, possession of a firearm and suitable ammunition in a public place and driving a motor vehicle dangerously.
Hare – shutterstock

All suspects have been released while inquiries continue. 

Dorset Police’s Rural Crime Team is asking the public for increased vigilance as criminal gangs involved in coursing target farms in the Dorset countryside. 

While the activity is considered a hobby for those involved, large sums of money, often linked to organised crime, are used for betting on the dogs used.

The highest number of incidents of hare coursing in the county occur in north east Dorset. To flush out hares, offenders will walk across a field, perhaps spacing out trying to locate and bolt hares, then release dogs on the hare. They will often use their vehicles to drive across the field, releasing dogs from moving vehicles, damaging not only soil or crops, but also gates, hedgerows and fencing.

Farmers have reported being threatened by these individuals, who will leave livestock gates open on purpose. 

Read the full Dorset Police report on Coursing here

Hare coursing

The lesser known cousin of fox hunting and deer hunting, this traditional country ‘sport’ was immensely popular in earlier times with thousands of people turning up to see the larger events and place bets. Coursing is the now-illegal activity of using dogs acting on sight to chase animals such as the brown hare and deer. 

In the late 1880s the Waterloo Cup, run on Lord Sefton’s estate at Altcar was so popular that carrier pigeons conveyed the results to major cities across the country. It is reported that when news of the winner reached London the Stock Exchange shut down for the rest of the day while traders celebrated their wins from bets placed on their hunting hound of choice, many of which become national names. 

The Waterloo Cup was the idea of William Lynn, proprietor of the Waterloo Hotel in Liverpool, who also conceived the still-held Grand National horse race at Aintree. 

The activity was banned under the Hunting Act 2004. 

The dog will always win

Hares have evolved to sprint at high speeds over short periods to avoid predators such as foxes. They cannot match the stamina of hunting hounds who will continue the chase until the hare is exhausted. Even if the hare escapes it is widely understood that its welfare is seriously compromised due to the trauma. 

According to the Hare Preservation Trust the number of brown hares in the UK has dropped by 80% since the late 1880s. Modern farm practices are thought to be the main cause of the decline. Hare hunting and coursing also had an impact. 

The brown hare is listed as a conservation priority in the UK’s Biodiversity Action Plan. 

By: Laura Hitchcock

Britains Best Bangers!

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Champion of Champions!

A Blackmore Vale butchers shop has won one of the most prestigious awards in the meat industry for their sausages. T Buttling Butchers of Ludwell near Shaftesbury, work to a closely guarded family recipe and have been entering the Champion of Champions competition for around 20 years. This year their traditional pork and sage sausage won the judges over.

Image Rachael Rowe

The Champion of Champions award is run by the Meat Trades Journal with butchers entering their finest sausages from all over the United Kingdom and Ireland. It is unique in presenting the best quality sausages. There are regional finals which T Buttling has won several times and they have also been finalists, so clearly something was more than just good. The 2020 competition was judged on 7 July in Crawley with T Buttling receiving the prestigious trophy for producing the best sausages in the UK and Ireland.

Paul Buttling explained how the finals worked. “We have to submit six raw sausages and six cooked ones. There are 50 points to be won both for raw and cooked products. The competition used to be at Butchers Hall in London, and then a top hotel, but this year because of COVID, everything was online so I delivered the sausages to the headquarters in Crawley and had to turn the car round.”

Image Rachael Rowe

My mind is racing just thinking about how where you even start with judging a sausage. Paul outlined what the judges look for and it all comes down to the finest quality: “With raw sausages it’s all about the filling, the texture, and the size as well as the smell. Cooked sausages are judged on shrinkage, any defects such as air pockets, and of course the taste. It is quite technical, but the judges are looking for a succulent well-filled product.”

The Champion of Champions cup is proudly displayed on the shop counter above the award winning sausages. On the back wall, among the diagrams of prime cuts of meat are several other trophies. They also won the 2020 Craft Butcher Awards for their pork sausage. T Buttling have been quietly selling award wining meat for years, something Paul sees as a team effort and not an individual success. Fellow butchers Dave Smart and Allan Seldon along with colleague Mario were all in on the win. But what do the local customers think?

“They told us ‘we always knew you were winners. We always knew the quality was good’,” smiles Paul. T Buttling is a fourth generation butchery. The family has been in the meat trade  since 1898, firstly in London until the family moved to Wiltshire and  took over the Ludwell premises in 1978. All the meat is sourced locally but Paul also looks for quality in his suppliers.

Image Rachael Rowe

So what difference has the Champion of Champions competition made to the industry nationally? Roger Kelsey, one of the judges from National Craft Butchers summed it up.” I’ve been judging competitions for 30 or 40 years. I have to say that over the years the standard of sausage making in this country is so much better than when I started.”

So what’s next for the Champion of Champions winners? “ We’ll look at  another competition for a different type of meat,” says Paul. As if the standard can’t get much better at T Buttling, I’d say we’re in for a treat in the Blackmore Vale with local businesses like this one having a constant eye on driving up quality for customers. And the judges were right- those sausages are outstanding and absolutely delicious.

By: Rachael Rowe

Chef/Cook Required | Sherborne Community Kitchen

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Chef/Cook required to support local charity with lunchtime meals.

Come and join our team and help make a difference

Sherborne Community Kitchen is an award-winning charity that cooks and delivers delicious locally prepared meals. We now want to offer sit down traditional lunches at our Sherborne base.

We’re looking for a self-employed chef/cook to join our vibrant team. This is a rewarding and unique opportunity to provide a vital local service to people who may struggle to provide a hot meal for themselves.

Hours are 9.00am – 2.00pm with hourly pay of £15.00 per hour for the suitable candidate. L2 Food Hygiene Certificate and planning and catering skills for 100 is a “must”.

To find out more contact [email protected] or phone Jill or Harry on 07561 067381

Sturminster Summer Fete

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Saturday 14th August 2021

The Railway Gardens – Free Parking in the town

Come and join us!

Sturminster Scarecrow Festival

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Sturminster Scarecrow Festival 23rd June – 14th September 2021

The Dove Inn Corton | Senior Bar Tender/Waiting Staff

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The Dove Inn is a delightful Wiltshire country pub in the heart of the unspoilt countryside near Warminster with an award winning restaurant.

We are now seeking the following staff to join our team:

Senior Bar Tender/Waiting Staff

Positions are full or part time

Immediate Start

Salary: £21K Full time + benefits

£12ph + Tronc part time

At least 2yrs in a senior/similar role is required, and being a driver is essential due to our idyllic remote location.

Please apply in writing by sending your CV to

[email protected]

Meet Your Local | The Langton Arms, Tarrant Monkton

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Our regular column in which you discover the faces and stories behind the pub sign. This month we’ve been chatting to Barbara who owns The Langton Arms at Tarrant Monkton nr. Blandford.

How did you end up at The Langton Arms?

It was ‘our’ village pub, just down the road from where we lived on the family farm, when it went into receivership – we bought it from Barclays Bank in 1993. It felt like a good partner business opportunity for the farm – plus it was where we used to go courting in our Young Farmers days!
Obviously, we were very naive, buying into a business we knew nothing about, but 30 years on here we are still!


What’s your favourit local place to visit on an afternoon off?


I love going to the seaside! Swanage during lockdown has been wonderful. The views over Corfe Castle, Arne Nature Reserve and Old Harry’s Rocks are truly breathtaking – you never really appreciate what is on your own doorstep. Plus you can’t beat good local fish & chips on the beach, enjoying them with only the seagulls as competition!


Tell us about your pandemic?


During lockdown, a lot of organisation had to be put into place – we pivoted focus, and concentrated our efforts on the farm shop, which remained open. We kept two chefs very busy cooking pies and ready meals for our farm shop. All our staff helped to run our farm shop, organising the queuing public, and helping us sell plants for Baskets and Blooms Nurseries, who were going to stop producing and plough their plants into the soil. We helped them to keep growing, and for people to continue to enjoy their gardens in that much needed lockdown period.

Flour and yeast became our best sellers as everyone at home became bakers! We were able to keep supplies going when the supermarkets could not.


What’s been your biggest challenge since taking over? What are you proud of?


In 30 years of owning and running the pub, there have been many challenges; but I feel our main challenge has been the competition of the supermarkets – as it has been for many other businesses on the high street. Their cheap sales of alcohol and soft drinks, as well as their ‘meal deals’ for home consumption… we just cannot compete with their prices. I am most proud of still being here after 30 years! Surviving a fire in 2004 and rebuilding my business. The smoking bans also came into place, and all pubs had to reinvent themselves as food- led venues.


What part of the pub is your absolute favourite?


We have so many lovely little areas, two small bars which are part of the 17th century old building. The converted stable is part of our 50-seater restaurant with a conservatory. Our function room still has a fully operational skittle alley in it – but the best story of all is it in an old Nissan hut from World War 2, brought down and erected by the
soldiers stationed at Blandford camp. Their beer was in big baths, and they used to scoup their beer mugs in!


Which dish is your most popular?


We’re all about the beef! It is from our own family farm in the next village. Our steak pie dish was created 25 years ago and is still the same recipe. Our steaks are matured on the bone for 28 days and our animals are all grass fed to give the full old-fashioned flavour (even our burgers are to die for!)


So what’s next – do you have big plans on the horizon?

We have six guest rooms, a function/meeting room, and great gardens. We would like to rebuild our business after
covid and make the most of the UK holiday market that will help to re-boost our economy. Our customers need the Great British Pub – it is the hub of the community. I believe if nothing else we need to enjoy the very simple things in life; great family, great friends & great food.


https://www.thelangtonarms.co.uk/

Letters to the BV Editor August 2021

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I was saddened to hear that the Tourist Information Centre has closed in Sherborne with Dorset Council’s excuse being that there was very little usage by visitors to the town. Until 2019 I regularly volunteered at Sherborne Museum and we frequently had people coming in to ask where the Tourist Information was. We also had lots of people wanting to know how to get to the castles and their opening times – requests that should have been dealt with by the TIC. It would probably not be feasible but re-locating a small-scale TIC to the Museum could be beneficial both to the Museum and to visitors to the town.
Mair Graham, Henstridge


Can I say how much I am enjoying the new ‘Night Sky’ column? I’m a (very) amateur astronomy student, and the new format with not only the guide to what to look for but also the fascinating insight into Mr Nolan’s photography has been nothing short of inspiring. I am currently researching the ‘how’s and what’s’ of purchasing the correct gear to work with my rather old telescope (with a new one on my Christmas List!) so that I can begin to dabble in the art of astrophotography myself.
Thank you!
N Travers, Marnhull


The newly published Elections Bill will allow ministers to define and curtail ‘campaigning’, could make coordinating opposition an offence, and permits political meddling in the Electoral Commission.
A free election is one where unaffiliated organisations, charities and even the person on the street can be part of the debate. And where independent groups like Best for Britain, can provide voters with information on parties and their policies.
By putting restrictions on campaigning and cross-party co-operation, this bill stifles healthy opposition. It is an attack on the foundations of our democracy.
Roger Brake


Now that the country has ‘opened up’ again, may I say how thankful I am that we here in Dorset seem to be moderate, level-headed and courteous as we go about our daily business. I have been shielding my husband for much of the last 18mths, and ‘freedom day’ filled me with fear; going into busy public spaces still concerns me, despite us both being double-jabbed now.
Yet I have found to my relief that almost everyone continues to wear their mask, allow space in shops, queues at a comfortable distance – and long-missed friends have checked on whether ’hugs, hands or no-touching-please’ are the order of the day when we have finally met.
Thank you, to the whole community – most of these measures are to protect others as much as one’s self, and I am deeply thankful for the kindness and consideration from all. Oddly, the exceptions more often than not seem to be those of my own generation (in our ‘twilight years’ shall we say?) who are sniffing at the rules, and it’s the youngest – the least affected by covid – who are happiest to stick to the rules. Let’s keep on being considerate, thoughtful, and keeping each other safe as the year turns and we head into what I hope will be our final difficult winter.
Hannah Bremming, Verwood.


I read your (usually amusing) column The Random 19 in the July issue and was once again very disappointed. When asked her favourite crisp flavour, world famous novelist Tracy Chevalier answered ‘plain.’
Every one knows the proper answer to this question is Smoky Bacon, followed by Prawn Cocktail. I know she is from Maryland, USA, and we must allow for that, but her response makes me wonder how good Ms Chevalier’s books actually are if she is so glib over such important matters.
If memory serves correctly, no one in this otherwise-excellent series has managed to get this very simple question correct – I sincerely hope your next Random 19-er will have far more sense.
P Bone, Shaftesbury

(I know. Kate Adie gets it wrong this month too. I’m SO disappointed in her. I promise you that I take this up with the Random 19-ers every month. You’re correct, of course – the right answer is, in fact, smoky bacon – Ed)


Walking down Sherborne high street after many months absence I was shocked to see so many shops have ceased trading and lay empty.
I am confident that a lot of this is due to excessive rental rates, as is the case in most high streets. Surely some of them can be run on a short lease to help the hundreds of local artisans and crafts people sell their goods? Our town centres are going to seem like Poundbury (soulless) if this continues.
V Larking, Henstridge

Hollywood comes to Shaftesbury Arts Centre

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Shaftesbury Arts Centre is delighted to present the multi-award winning and critically acclaimed Lincoln Centre Theatre’s production of Rodgers and Hammerstein’s The King and I, recorded live at London’s iconic Palladium.

Reprising her Tony Award-winning role, “Broadway musical’s undisputed Queen” (The Sunday Times) Kelli O’Hara (Anna) takes to the stage alongside Tony and Oscar nominee Ken Watanabe (The King) in a “powerhouse” (The Times) performance. Also returning to her Tony Award winning role as Lady Thiang is Ruthie Ann Miles. 

Set in 1860s Bangkok, the musical tells the story of the unconventional and tempestuous relationship that develops between the King of Siam and Anna, a British schoolteacher whom the modernist King, in an imperialistic world, brings to Siam to teach his many wives and children. 

With one of the finest scores ever written including Whistle a Happy Tune, Getting to Know You, and Shall We Dance, and featuring a company of over 50 world-class performers, The King and I is a testament to the 

lavish heritage of gloriously romantic musical theatre – it is the greatest musical from the golden age of musicals. 

Date: Sunday 15 August

Time: 7pm

Tickets: £15 and £7.50 for under 18’s available from the Box Office on 01747 854321 or online at shaftesburyartscentre.org.uk/