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The Gillingham & Shaftesbury Show is to become a two day show!

By
Laura
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North Dorset’s annual agricultural Gillingham & Shaftesbury Show is a beacon in the local calendar, and has traditionally been a single day event on the third Wednesday of August. The decision has now been taken by the Gillingham & Shaftesbury Agricultural Society that the show will now run over two days – on Wednesday 16th AND Thursday 17th August in 2023.

Gillingham & Shaftesbury Show Grand Parade
Gillingham & Shaftesbury Show Grand Parade | Image: Courtenay HItchcock

Giles Simpson, Show Chairman, local farmer and agronomist said: “Despite the challenges of an incredibly dry and hot summer, the Show was a huge success this year. However, running a one day Show is a risk and bringing all of this together for a single day is costly – more so if it rains on that day! The two-day Show will see us take the Show to a new and even more exciting level in our region.
“Our decision to make the Show a two-day event will help us make it more cost-effective and even more financially viable by spreading the running costs over two days. It will also allow us to implement risk management strategies and fulfil our commitment to secure the future of this much-loved annual event.”

Showing sheep at the Gillingham & Shaftesbury Show
Texel and Poll Dorset Sheep being judged at the 2015 Gillingham & Shaftesbury Agricultural Show

The show is one of the few which is still very much a working agricultural show, and is an important date in the calendar for local farmers and those in the industry to come together for networking and business – over 85 agricultural businesses took part this year.
But the G&S Show is also a big draw for the general public and tourists: the 2022 event saw a record number of over 25,000 visitors attending on a single day, enjoying the agricultural and countryside exhibits, equestrian events, vintage machinery and cars, live bands, parachute team, motorbike stunt displays along with many other exciting attractions. The much-missed Grand Parade of winning livestock also returned this summer, to wide acclaim.

The army parachute display team landed at the G&S Show team in 2022

Like many other rural events, the Show was struck by ever increasing logistical costs and turning the greenfield Showground into a large scale event is no easy operation. Record numbers also meant demand for extra car parking, incurring additional costs by sourcing space from local landowners.

The Society plans to keep the show entry price competitive with the assurance that daily ticket prices will remain under £20 per person and early-bird discounts available for £13.

In 2022, the BV produced the first official G&S Show magazine, including not only details of the show but also VERY serious interviews with the organisers and an insiders look at showing cattle, driving a steam engine and organising the equestrian events at the show. Ever wondered what makes a prize-winning egg? Or a champion rabbit? So did we, so we asked the judges. Click below to have a flick through!

Talking to people who help us

By
Editorial team
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Sherborne Primary School children in the Early Years Foundation Stage spent this month learning about ‘people who help us’. They had exciting visits from a vet and an ambulance driver and then they themselves visited Sherborne Fire Station. The children learned lots, but more importantly had an amazing time.

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Dorset farm fined £52,000 for causing unnecessary suffering to cows

By
Editorial team
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A recent case of animal neglect on a Dorset farm has highlighted red flags with the Red Tractor accreditation systems, says Andrew Livingston

(stock image NOT of the farm in question)

Once again, farming has been cast under a dark shadow – this time a lot closer to home. Last month, a farmer from Kingston Russell, near Dorchester, was charged with offences relating to animal cruelty.
In April last year, Trading Standards visited the farm with a vet from the Animal and Plant Health Agency and found an appalling sight which has once again created negative press towards agriculture.
Pens of calves had a mix of healthy, severely sick and even dead calves. The pens, feeding equipment and water troughs were all dirty and a badly injured and lame cow had been left with no visit from a vet for over three months. Out in the fields wasn’t much better according to the report. The visitors had to free a calf who had got caught in wire and had been left in a field and a large variety of animal bones and skulls were recovered from the land.
The punishment for the mistreatment of all these animals? The farmer who ran the property was fined £52,000 for the neglect.
In my personal opinion, they have got off lightly – I feel anyone found mistreating animals should be banned from keeping them for life and face prison time.

Red Tractor approval?
I know for some farmers things can slowly build up until it is difficult to work out how to return to once-high welfare standards. But once you keep animals, it’s a commitment that you cannot break. Partners and family need to know that their needs come after your cows, corn or pigs.
So how had it got to this? Until April last year, the farm in question was certified with Red Tractor status. However, Trading Standards had been visiting for six years to ensure that changes were being made to the welfare of the animals.
Did Red Tractor know of the previous poor animal welfare? The accreditation company should surely have been aware that the farm and its animals were in a poor state – otherwise what is their point?
The farm is now banned from Red Tractor accreditation for two years, another stick with which to beat the farmer. But I would bet my house on the fact that the organisation has offered no support to the farmer in question since his ban.
Of course there is no excuse for animal abuse, but when standards slip on a farm it usually correlates with troubles in the farm manager’s mental and physical wellbeing.
Despite my anger toward the farmer for what he did to those animals, I am still concerned for the individual – agriculture is a lonely business with a high rate of suicide.
This case suggests that Red Tractor don’t appear to have systems in place to continuously care for accredited farmers or their animals.
Instead, the Red Tractor accreditation seems to attempt to protect animals simply by increasing farm paperwork.
I do believe that the individual in question should have been banned from keeping animals. But even if he had, it’s got to be up to accreditation companies like the Red Tractor to help farmers who have made mistakes to transition and learn – not just throw the book at them and then move on.

Sponsored by Trethowans – Law as it should be

Seasonal eating just got deliciously comforting

By
Editorial team
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Dorset is known as a natural larder, from meat to dairy and cakes to veg. Caz Richards of Dorset Food & Drink suggests some seasonal favourites

Beef short ribs slow braised with ale and herbs and a three-root mash.
Slow cooked on the bone, beef short ribs are a thrifty cut, producing succulent meat and a magnificent gravy. Serve with an earthy mash of carrot, swede and parsnip for serious flavour combinations.
Image and text: Dorset Meat Company.

Autumn is something that famous poets, authors and I all agree on:
“The first fire since the summer is lit, and is smoking into the room: The sun-rays thread it through, like woof-lines in a loom.”
(tip hat to Thomas Hardy).
Autumn is about switching up the salads, adding a warm dressing and swapping the crisp dry white wines and blonde beers for ruby reds and nutty ales, as we hunker down with all the comforting food and drink.
It’s always a delight to see the season’s bounty studding market stalls and shops or turned into preserves, cider, and juices.
And never mind the shops – who doesn’t love the thrill of passing a gate or front door where jewel-coloured preserves vie for space among a box of apples, pears, pumpkins, squash, onions, and earthy beetroot, waiting for coins to drop into the honesty box?

That time of year
Eating what’s currently in season is a no-brainer – it makes sense for both our purses and our palates with the abundance of big flavours and rich colours bursting with vitamins and all the good stuff.
If you like the hustle and bustle of a market, you can of course always support local producers by purchasing your seasonal fruit, veg, meat and fish there.
But you can also pick up lots of local produce from smaller independent shops and some supermarkets.
Dorset Food & Drink has got you covered for your autumnal bonfire-night bangers, drinks and sweet treats.
Our seasonal meat picks: The Dorset Meat Company, Jurassic Coast Farm Shop and B.Curtis Family Butchers. Venison steaks, burgers and sausages make a great healthy and hearty option, so our wild card choice is from Taste of the Wild.
Add a dash of relish or chutney to seasonal faves from this lovely lot: Deelicious Chilli Jam, From Dorset with Love and Weymouth 51.
For your cheese course, how about some Buckshaw Milk Sheep or a tasty selection from The Book & Bucket Cheese Company?
Dorset Artisan Macarons will bring a splash of colour and Chococo will satisfy anyone’s chocolate craving!
Our Autumn must-try drinks: Curious Kombucha, Dorset Ginger, Dorset Star Cider and these cheeky little numbers from Cerne Abbas Brewery –Watercress Warrior, Mrs Vale’s Ale and Ginger Fox.
Before you know it, it’ll be time to think about Christmas and planning your festive menus …

Never a bad word for ‘good’ Durweston

By
Editorial team
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0

The staff, governors, parents and children of Durweston Primary School are delighted that they have been judged by OFSTED to be a ‘Good’ school.

Durweston Primary School pupils setting off to re-enact the Roman attack on Hod Hill


In fact, the inspector said she had never before inspected a school where there were no negative comments from parents.
The children were emphatic in their opinion that there is no bullying in the school, and 100 per cent of parents would recommend the school to other parents. The inspector praised the extremely good behaviour of the children and the warm relationships between both pupils and staff and between pupils themselves.
The ambitious curriculum was noted, as was the high expectations that the teaching staff have for all children including those with SEND. She saw that the school’s values underpin everything they do; one teacher said ‘these are not just for school, but the values we want them to have for the rest of their lives.’
‘We have always believed that Durweston is a great place to learn and a great place to work, and are delighted that OFSTED have recognized that our school is a very special place. I am enormously grateful to my fabulous staff, amazing children and their hugely supportive parents. What a super way to start the year!’ said headteacher Nicola Brooke.

It’s autumn, obviously it’s SAUSAGES

By
Editorial team
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Two recipes this month – and they’re both personal favourites which feature regularly as part of our family meals. Both are simple to whip up, taking 30 to 45 minutes from start to finish; perfect to pull together for a wonderful autumnal weekend evening meal with family or friends.
The Toad in the Hole recipe is one I have used for years, but of course there are many versions of a Yorkshire pudding – some with water and milk, some with more eggs, some with much less flour. This recipe tends to produce Yorkshire puddings that have a crispy top and bottom, and a thick pudding-like middle. If you prefer a lighter Yorkshire, then just use 2 or 3oz less flour.
The Sausage and Baked Bean Pie recipe is so simple, with just three ingredients, and I use ready-made
pastry on purpose. I don’t think the hour or more spent making the puff pastry from scratch
is worth the extra effort for something that takes just five delicious minutes to scoff down! – Heather

Sausage and Baked Bean Pie

All images:
Heather Brown

Ingredients (serves 4)

  • 8 sausages
  • Two 400g tins of baked beans
  • 1 packet of ready rolled puff pastry
  • 1 egg to egg wash or some milk.

Directions

  1. Pre-heat the oven to gas 6/200º/180º fan.
  2. Slice the skins of the sausages and remove the sausage meat.
  3. Break the now-skinless sausages into small pieces, about 2cm long, and place them into an ovenproof dish.
  4. Tip into the dish the baked beans and stir together.
  5. Carefully unroll the pastry from its packet and place over the top, pressing down the edges.
  6. Make a small hole in the centre.
  7. Brush with beaten egg or milk.
  8. Bake for 25 minutes or until the pastry is crisp and golden.

Toad in the Hole

The name may refer to the way toads wait for their prey in their burrows, making their heads visible in the earth, just like the sausages peep through the batter.

Ingredients (serves 4)

  • 2tbsp oil
  • 8 sausages
  • 2 eggs
  • 9oz plain flour (I use 00 grade flour)
  • about 200ml milk

Directions

  1. Pour the oil into the base of your oven proof dish which needs to be large enough to fit the sausages with about an inch of space around each one. Place the dish with the oil into the oven so the oil gets hot.
  2. Into a large bowl, measure out the flour and then add the two eggs. Pour in about a third of the milk and whisk together, making sure to get rid of all the lumps of flour.
  3. Add the milk to the mix, a splosh at a time, whisking in between, until the mixture is the consistency of a good milkshake. It doesn’t need to be an exact science here though – a thicker mixture simply results in a stodgier Yorkshire pudding. Eggs aren’t all the same weight, so if 200ml of milk is still too thick, then add a bit more. If you end up with something that is more the consistency of water, just add a little flour to thicken it back up a bit.
  4. Carefully take out the hot dish from the oven and place the sausages, equally spaced, into the dish.
  5. Pour the Yorkshire batter over the sausages.
  6. Place back into the oven and cook for 25-30 minutes until golden and crispy on the top.
  7. Serve immediately!

Christmas for enquiring young minds | Book Corner

By
Editorial team
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This month Wayne recommends two books that would be perfect for Christmas for enquiring young minds

Unstoppable Us How Humans Took over the World
(£20, age 7+)
From the author of the multi-million bestselling Sapiens comes an enthralling new story of the human race, for younger readers. We humans aren’t strong like lions, we don’t swim as well as dolphins – and we definitely don’t have wings! So how did we end up ruling the world? The answer to that is one of the strangest tales you’ll ever hear. And it’s true.
So get ready for the most amazing story there ever was – the incredible true tale of the Unstoppables. Find out how fire shrank our stomachs, how our ancestors spoke to animals, what football can tell us about being human, how we used our superpower for good and bad …
With full-colour illustrations showing the relentless rise and rise of the human race, this is history like you’ve never experienced it before.

The Bedtime Book of Impossible Questions
(£13, age 6+)
Why are bubbles always round?
Could I ever touch a rainbow? Why can’t I remember being a baby?
How many stars are in the night sky?
Why don’t animals wear clothes?
Do plants have feelings?
Have you ever not been able to concentrate because there are SO many questions buzzing round your brain?
The Bedtime Book of Impossible Questions will offer answers to the most bamboozling questions and curious queries that you can think of. With engaging and accessible text and accompanied by exciting, inviting illustrations, The Bedtime Book of Impossible Questions is the perfect bedside companion to delve into when you are wondering if there really is an answer to everything.

Experienced P/T Housekeeper
Required ASAP!

By
Editorial team
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0

Experienced P/T Housekeeper Required ASAP for large family home in Stour Provost.
5 hours per week over 3 days (min 1 day at weekend needed), more hours available during holiday season.
Duties include all aspect of house work – tidying, bed making, cleaning, hovering, polishing, washing up and laundry etc … all to a high standard).
£12-£15 per hour depending on experience.
Please call or Whatsapp Kristy for more details on: 07492 503505

BBC’s Adebanji Alade visits The Gryphon

By
Editorial team
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0

The Gryphon School in Sherborne were recently fortunate to host a visit from celebrity painter Adebanji Alade.


Adebanji is a presenter on BBC’s ‘The One Show’ as well as vice president of The Royal Institute of Oil Painters. He is a wonderful motivational speaker among a myriad of other accomplishments.
Selected for their exceptionally high effort and their above-and-beyond attitudes to learning in art, 27 students from across all key stages spent an entire day with Adebanji.
They experienced a professional portfolio viewing, watched an inspiring painting demonstration and workshop and they each received one-to-one guidance on creating a portrait of their own in oil paint and mixed media. The students gained valuable insights and learned new skills in traditional and contemporary portraiture techniques using oil and mixed-media. They all produced highly successful and advanced portraits.

Inspired responses
The students were absolutely delighted with the experience:
‘It was a brilliant opportunity and I would recommend this workshop to anyone’ – AK
‘Truly a wonderful experience! I’m so happy that I was picked for it, I feel like I’ve learnt many useful techniques and that this workshop will help me to become a great artist! I hope that one day I’ll be just as successful and skilled as Adebanji Alade!’ – BS
‘ Adebanji’s workshop was really educational and inspired me to do my own oil painting’ – IW
Adebanji commented on his day at The Gryphon School;
‘Thanks so much for hosting a wonderful workshop with your talented art students, I really enjoyed working with them.‘


Mr Malone, from The Gryphon School’s art department, said ‘We would like to say a huge thank you to both The Gryphon Foundation and to headteacher Nicki Edwards for their generous support in helping to make this wonderful opportunity happen. And of course well done to the exceptional-effort students who took part.’

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