You are recruiting, have identified potential new employees and invited them to come for an interview. The interview is the opportunity for you to both find out more about each other. As an employer you will be aiming to find out more about the person; their skills, attitudes and behaviours, and whether they are right for your business. But remember the candidate will also be assessing you and your business and whether it is right for them! Dorset Growth Hub are offering a free workshop in October – join Debbie Greenwood to find out all about interviewing the right way. The session will look at planning an interview – and also at the legal compliance that you need to be aware of. Subjects to be covered include: Planning an interview. Identifying key skills and behaviours to rate candidates. Setting questions to prompt responses to identify the right candidate. Rating candidates fairly. Unconscious Bias. Putting candidates at their ease. Legal considerations when hiring and interviewing including receiving and storing information. Employment rights, when and how do they kick in and how long are applicants protected. Wednesday 19th October, 09:30 to 12 noon, at The Exchange in Sturminster Newton. FREE event, but registrations online here.
It’s good to have a tidy up, but don’t rush it, says flower farmer Charlotte Tombs. There’s lots of goodness in those last remains of the summer
Leave your dahlias till the frosts turn them black Image: Charlotte Tombs
What a strange concept it is, putting a garden ‘to bed’ – though I’ll admit it’s always nice to see everything cleared away and put on the compost heap, burnt or taken to the municipal dump. It’s just as well that there really is no hurry to get on with it. I’m in the middle of organising Christmas workshops… (shameless plug to follow). If you take a moment now, you can organise your current garden mess to benefit your growing season for next year. Try cutting back all the dead woody stems and then use them as a mulch on your flower beds; the insects will be able to overwinter here, and it will provide food for the birds. Leave the root balls in place. They will add to your soil’s health and increase the good micro-organisms. Leave anything with a seed head. Not only will it look beautifully architectural on a cold frosty morning, the birds will thank you for these extra seedy treats. You will find with the fluctuating autumnal temperatures that some seeds will start to self-sow. Use this as nature’s indicator that now is the correct time to plant your autumn hardy annuals such as cornflowers, Ammi majus (Queen Anne’s lace) and calendula by sowing these now. Your seedlings will have a jump on next year, and it’s always good to get ahead. Plus you will find that these autumn-sown plants are bigger and healthier than their spring-sown counterparts. Some seeds need something called cold stratification – a period of cold to germinate. Orlaya and Larkspur benefit from this treatment, and in fact I have a Ziplock bag of seeds in my fridge all year round!
Deal with dahlias Do wait for a couple of hard frosts to knock your dahlias back (wait until the frost hits them and they go all black) before you lift to store, or leave the tubers in and mulch – it all really depends on your soil type. If you have free draining ground you are probably OK to leave in, but if the ground is subject to standing water they are likely to rot. Dahlias do like being dug up and divided every few years, it encourages more vigorous growth (plus you get free plants). I usually lift some and leave some, but then one of my absolute favourites rotted in storage but was fine in the ground, so it’s always a gamble!
Christmas is coming! This year I am running two workshops: 12th November – Christmas stencilling in the morning with Melanie Ward, and wreath-making in the afternoon with Charlotte 30th November – Indian cookery with Christmas wreath. Hands-on Indian cooking with Torie True in the morning, with a leisurely lunch of the dishes you prepared. An afternoon Christmas wreath workshop using lots of different elements grown and foraged by Northcombe Flowers. Both of these make great gifts for that person who has everything – or simply to treat yourself. Please take a look at my instagram account @northcombeflowers for details and book classes early to avoid disappointment!
A vintage van was the unlikely solution for cheesemonger Carolyn Hopkins – now she’s an unmissable regular sight at local markets. Rachael Rowe reports
The Truckle Truck – image Rachael Rowe
Carolyn Hopkins’ bright blue 1969 Citroen HY van (Susie) brightens up Shaftesbury High Street like a beacon attracting customers – but what it contains is more important. This tiny vintage truck is packed with a selection of delicious cheeses as it travels to markets around the Blackmore Vale. When I met Carolyn, she had just finished judging at the Global Cheese Awards in Frome. ‘It’s part of the annual Frome Cheese Show. I’m one of the judges and we get all kinds of artisan cheeses there. It started off the back of Cheddar and just grew. It’s very well known within the cheese industry.’
Carolyn Hopkins: image Rachael Rowe
Tell us how you got started? ‘I used to manage Turnbulls in Shaftesbury (remember that amazing shop?). I was taken on one Christmas and I stayed. When it closed in 2018, I knew I still wanted to do something with cheese. This job means I’m selling cheese all day. I have my van (the Truckle Truck) as I can’t face putting up a gazebo at markets! The van also attracts people, too.’
How big is the team? ‘It’s just me!’
What’s flying out of the van? ‘My best seller is Gorgonzola. It’s young, soft, gooey … and I’ve sold out of it today. ‘There are also Cheddars from Westcombe Dairy and Montgomery. The tourists always look for Cheddar as they like to taste local cheeses. I’ve also got some artisan cheese here from Feltham’s Farm; I have Rebel Nun, but I think their new Gert Lush will turn out to be their bestseller. ‘We have some interesting Somerset cheeses – not just Cheddar. Pennard Ridge produces cheese mainly from sheep, goats and buffalo. And White Lake makes cheeses mainly from sheep and goats. ‘And then we have Dorset Blue Vinny, of course. Their’s is a fantastic story with how they found an old recipe in the garage and started producing what was a forgotten recipe, almost lost forever. And now they have a large business.’
A selection of cheese on the Truckle Truck: image Rachael Rowe
How do you choose cheeses? ‘Some of it is always here. I also like the very weird and wonderful. And then there’s the reliable stuff that people can’t get enough of. And also the cheese story, so people come to look at what else is here.’ Apart from the story behind Dorset Blue Vinny, there’s a lovely Princess Alisia Victoria from Switzerland. It’s made by three brothers who live in the same valley and is named after the princess who worked with the Swiss Red Cross during World War Two.
Your biggest challenge? ‘Adapting to a small counter and shelf space. I have to be really strict with myself. If it doesn’t sell, I don’t carry it.’
What are you most proud of? ‘Just the way people have taken to this business, especially here in Shaftesbury. They have really taken it to heart. People are almost possessive, saying “Here’s our Truckle Truck!”.’
The Truckle Truck outside Shaftesbury Town hall a regular spot – image Rachael Rowe
What’s next for Truckle Truck? ‘It’s tricky in the current climate. First, getting through Christmas. Then next year, I’m looking at cheese-related hot food like raclette. But there are quite a few logistics to sort out first.’
The Truckle Truck is at Shaftesbury Market on Thursday mornings and Wincanton on Fridays. Carolyn also visits Sherborne Farmers Market, Bowerchalke and Berwick St John. And if you want Gorgonzola, be early as it sells out fast! thetruckletruck.com
Buying from Carolyn means your own cheese choices can be informed and entertaining:
image Rachael Rowe
Lincolnshire Poacher sits somewhere between a Cheddar and an Alpine cheese, with the buttery, savoury notes of the former blending into the sweet, nuttiness of the latter. Aged for up to 22 months, the Vintage develops a mellow bite to the finish. Shropshire Blue is one of the mysteries of the cheese world. Originating in Scotland and now produced by Stilton makers, there are many theories behind the name. However it came to be, it’s a delightful cheese, smoother than Stilton and with a little sweetness to balance the blue. Last, but most definitely not least, is L’Etivaz Alpage. We’ve had a few Alpage cheeses on the counter over the summer, and they’ve all been superb. This one is seeing the season out in style – flavours of sweet pear are followed by nuttiness and a hint of the farmyard to finish.
Far from drawing life’s short straw, Master Thatcher Mike Howe switched career to own an artisan business and teach future generations an ancient skill
Master Thatcher Rohan Hennessy carries the traditional thatcher’s hanging ladder All images: Courtenay Hitchcock
Mike Howe’s ‘office’ this week is a stunning 16th century cottage in the heart of the beautiful village of Abbotsbury. From high on the roof, he has uninterrupted views of rolling hills and the sea beyond. ‘Homeowners often join me on the scaffolding to get a bird’s eye view of the area where they live,’ he says. Owner of Dorset Master Thatcher, Mike and the two-man team at his Dorset Master Thatcher business are unlikely ever to be out of work. The county has more thatched properties than any other area in Britain – almost a tenth of all thatched roofs, according to Thatching Info.com. That’s ‘around four for every square Dorsetshire mile’ says the website.
Apprentice thatcher James Hogg loves the work – but is working on his fear of heights.
I wouldn’t mind a go Despite the physical graft of thatching and working in all extremes of weather – summer’s searing heat meant starting at dawn – Mike believes that ’to have a job where we can be artisans is wonderful.’ He came to this most rural of professions in his mid-30s, having originally trained as an engineer. ‘Being indoors, clocking in and out, wasn’t for me. I went into farming, working in Wales, Kent and Canada before coming to Dorset. I was herding cows one day and I saw a thatcher on a roof. I thought I wouldn’t mind a go. ‘I wrote letters and finally got a job working for a local thatcher, Glen Holloway.’ Becoming a Master Thatcher takes time. With no formal apprenticeships available, Mike learned on the job. It took him ten years ‘to really get into the groove’ and qualify as a Master Thatcher himself. To be a member of the prestigious Master Thatchers’ Association, thatching skills are regularly assessed to ensure all work is completed to the highest standard of craftsmanship. Being a Master Thatcher is the kitemark of good workmanship.
Master Thatcher Mike Howe with James Hogg and previous apprentice (now Master Thatcher) Rohan Hennessy.
Mike says: ‘With a career shift like this in my late 30s, people were concerned that I wouldn’t cut it. I proved them wrong and here we are now!’ Mike took over the business from his mentor, Glen, and now employs two young men. Like Mike, Rohan Hennessy knew engineering was not for him. An outdoor occupation was calling and he began working with Mike nine years ago. Now 29, he too is a proud Master Thatcher.
Mike, James and Rohan on the Abbotsbury roof they had just finished
Slow training Rohan deftly shows me how he uses a traditional twisting spar – a piece of wood with two sharp pointed ends used to staple a layer of straw into the roof. He tells me: ‘There’s so many techniques when it comes to thatching, you never stop learning. It’s really rewarding to see a thatch you’ve worked on still looking great many years later. The longevity makes all the effort worthwhile.’ The huge variety of techniques are one reason it takes so long to gain Master Thatcher status – you can only be assessed for a skill when you have actually worked on that particular kind of roof. James Hogg was just 15 when he started working for Mike, raking up straw. Now he is doing a bricklaying apprenticeship – there are still no thatching apprenticeships in Dorset colleges – and working with Mike and Rohan two days a week. He says: ‘I love working with my hands. Rohan and Mike are really great to work with too. I’m a bit scared of heights, which is a challenge! But I’m gradually getting more confident.’
Master Thatcher Rohan Hennessy checking the roof
A thatcher’s mark The history of thatching goes back thousands of years and Mike is determined that the age-old skills should continue. ‘It’s important to have new generations learning these traditional skills and continuing historic crafts. ‘If we take a roof apart and there’s some spectacular work underneath it from craftsmen gone before us, we document it. It’s a brilliant teaching tool for James.’ says Mike. Artistic flair really kicks in when it comes to creating roof-top creatures originally used as the thatcher’s mark, an advertisement for who did the work. ‘We love creating signature finials for customers. You can buy them, but we make our own. We’ve made swans, cats, dogs, even a huge dinosaur for a cottage on the Jurassic coastline.’ Mike and his young thatchers also preserve aspects of modern life: ‘We get asked to put time capsules in a thatch, which will sit tight for 50 years or more. It’s a real honour to know our craftsmanship is bringing past and present together under one roof.’
A thatcher’s tools haven’t changed for centuries
Quick-fire questions: What book are you reading? The Whalebone Theatre by Joanna Quinn. The author is the daughter of a customer I did a thatch for. You learn all sorts of things from the people you work for and meet some fascinating characters.
A-List Dinner Party Guests? Our new King – you hear so much negative press about him. I’d love to meet the real person. He could also leave his car and butler with me. Jack Hargreaves – what an advocate for rural occupations. Barry Sheen – for Rohan as he’s a motorbike fanatic!
The Headteacher and Governors are seeking to appoint an enthusiastic and inspirational Key Stage 2 class teacher to join our team to work with us until the end of the School year.
The successful candidate will:
have high expectations of all pupils
be passionate about teaching and learning
have a thorough knowledge of the Primary Curriculum and a wide range of teaching strategies
be committed to collaborative working and ongoing professional development
In return we can offer a warm and friendly school with hardworking and well-behaved children, dedicated and supportive staff and governors and opportunities for continual professional development.
Milborne Port Primary School is maintained by Somerset County Council and the number on roll is currently 162.
Milborne Port Primary School is committed to safeguarding and promoting the welfare of children and young people and expects all staff to share in this commitment. This post is subject to an enhanced DBS check.
Visits to the school are welcome. Please telephone the school to arrange a visit and obtain an application form, job description and person specification.
All applications should be completed electronically and returned to Mrs C Brown, School Business Manager: [email protected]
The Cream Awards – Dairy Industry Trade Awards – is the premier event for UK dairy farmers. Organised by British Dairying magazine the annual event showcases some of the brightest and best people, businesses and innovations the industry has to offer. It demonstrates what the UK dairy industry can and is achieving, and its winners are ambassadors for the industry, showing leadership and innovation at a time when this is most needed. The much-coveted Taste of Excellence award was sponsored by Morrisons Supermarkets, and Meggy Moo’s Dairy scooped the winner’s trophy for their Sea Salted Butter. Judges comments were: ‘Won by unanimous vote from the judging panel. ‘Brilliantly balanced butter, presented well in the packaging, with a wonderful rich flavour.’ Morrisons commented: ‘Meggy Moo’s sea salted butter is up there with some of the best butters we’ve tasted in our kitchen – well done.’ Shroton-based farmers Rachael and Alan Perrett started their farm’s direct sales business in 2016, after the birth of their first daughter, Megan, was born (Meggy Moo’s is named after her). They and their robot-milking herd featured in the January issue of the BV. ‘We are thrilled and very proud to win this prestigious award for our Sea Salted Butter’ says Rachael. ‘Every product we produce is very much a team effort, so this is credit to the hard work put in by everyone at our farm.’
It’s going to be a busy autumn – gardener Pete Harcom shares his list of clean up jobs for the winter, as well as planting tips to be ready for spring
Trillium erectum – or wakerobin – is an interesting plant to try in a corner with dappled shade
We can now look forward to the spectacular display of colours from our deciduous trees and shrubs. In general terms, autumn is the best time for planting trees and shrubs and hedges. Here are a few jobs to be getting on with this month:
Clean up the greenhouse and move any potted or planted frost-vulnerable plants (like fuchsias and pelargoniums) into the greenhouse to overwinter. If you have limited space, put the plants together in a long flower pot (window-box type). Make sure you have your sweet pea seeds ready for a winter sowing. Collect seeds from hardy perennials and sow them in a cold greenhouse now. If you have shade paint on your greenhouse glass, now is the time to remove it. While it is dry, remove the paint carefully with a dry cloth. This will let in more light and help grab as much of the sun’s heat as possible on cooler days. Clear up your borders; remove the annuals and plant up for spring with wallflowers, pansies, hellebores and perhaps Bellis perennis daisies. Be sure to plant some flowering bulbs to help the bees when they emerge from hibernation – crocus, snake’s head fritillary, winter-flowering clematis and grape hyacinths are all particularly good for bees. Bees that emerge too early from hibernation on sunny winter days are in danger of dying if they don’t find a source of food quickly, so by providing a constant source of nectar in your garden, you can really help them on their way. Cut back, divide and replant your herbaceous perennials. Protect half-hardy plants with leaf mould or compost if you are leaving them in the garden borders. Hardy fuchsias will definitely benefit from this. Hedgehogs will really benefit from extra food now, especially as they will be needing to fatten up before their winter hibernation. No need to buy expensive products – local hedgehog rescue centres feed them on dry complete kitten food. Keep rose beds and plants clear of fallen rose leaves, especially if black spot is a problem. Complete the pruning of rambling and climbing roses.
Wakerobin Here’s an interesting plant for you to try – Trillium erectum, or wakerobin. Fully hardy and perennial, these wildflowers from North America are plants of open woodland, so filtered shade is needed rather than full shade. They flower from April to May, and reach around 30cm. They need a humus-rich soil that is well-drained, but not tooled.
A trip to Italy has wine merchant Sadie Wilkins thinking about avoiding the tourist traps and searching out the genuine local offerings
Vineyards in Bardolino near Lake Garda
Last week I was staying on the beautiful Lake Garda in northern Italy, home to some incredibly popular and easy-drinking wines. The region’s cool climate produces some delicious vino – from the aromatic yet mineral delights of Alto Adige at the head of the lake to the juicy, ready-to-drink young wines of Bardolino, not forgetting the fizzy and fruity Prosecco of Veneto, and the seductive appeal of a Valpolicella Ripasso. There’s something for everyone in Italy, and the North did not disappoint. Whenever I am away, I try to support local growers by choosing their wines in restaurants, usually having asked the staff (some being sommeliers) on style and pairing etc. Why not live and breathe the terroir by drinking the local wine? Context is everything – but it is a two-edged sword. On the one hand, it’s romantic to think we can bottle up a region and experience it anywhere in the world. But it is hard to replicate a magical holiday moment, when you don’t have the climate, the food or the lakeside view …
Typical wine In Garda, you are surrounded by amazing whites, reds and rosés from winemaking families with true heritage. For a handful of Euros, in a local supermarket, you can buy a typical wine of the region. Because the area is so popular for tourists (we can understand why, it was our second visit and won’t be our last), there are many wines available that reflect ‘the hits’ of the region. Drinking a Bardolino at a touristy lakeside restaurant is like buying a souvenir Big Ben keyring in Leicester Square – it’s symbolic of the area, but not unique or special.
Happy accidents We stumbled on a wine festival organised by Visit Bardolino – a four-day event showcasing amazing Bardolino producers. We met the fantastic Fererica Zeni, who was passionate about her Bardolino but insisted we should go and see her winery and try out the other wines she produces. She is a fifth generation winemaker wanting to continue with the quality and reputation her ancestors have carved out. The point I’m making is that you need to hunt down the stuff the locals drink. Find the local producers, head off the beaten track and resist the appeal of the easy-to-grab-while-picking-up-a-packet-of-Lays-and-a-bottle-of-water wines from a supermarket.
Ask them that know Sampling Soave, Lugana, Valpolicella … Bardolino … made me really appreciate the choice we have in the UK. It also made me think about value for money. Many of the holidaymakers we talked to didn’t know that you can find these small-grower wines in the UK. Cantina del Garda Bardolino Chiarretto has in fact been one of our biggest selling rosés this summer at Vineyards and we always promote well-made wines with character. It is hard to know, when you are first getting into wine, whether you are drinking an average wine of a region or a special one. That’s why making friends with your local wine merchant is always a good idea. Speak to folk who are passionate about wine and who drink a lot of it. That’s the secret of the trade and it works at all levels. Hunt down those in the know – it’s what we do on our travels!
The Festival of the Future is now in its third year, showcasing exciting digital innovations happening across Dorset from 10th to 14th October. Futurefest22: ground-breaking digital innovation in farming, education, tourism, health, climate and more. discussions about the importance of inclusion, data, skills, and potential careers in the sector. listening to the latest thinking and sharing ideas about the possibilities of a digital future. exploring what we’ve learnt from the 5G RuralDorset project and how that could be applied to an urban setting. what a digital town might look like and how we could use technology to solve some of our local challenges, using Weymouth as a setting. Organisers say ‘We won’t necessarily deliver solutions, and some of these ideas might never take off. But we want to help residents start thinking about the opportunities for digital innovation, using expertise that already exists at the Dorset Innovation Park. This could help make Dorset an even better place to live and work.’ Experience the festival in person and meet the speakers, play with the technology, get practical help and advice and meet other like-minded people. Or if you can’t make the in-person events, choose a virtual ticket to watch the live stream . Sign up for free on dorsetcouncil.gov.uk/festival-of-the-future-2022
