That's Christmas: Just in time for Christmas. Introducing House of ...

That's Christmas: Just in time for Christmas. Introducing House of ...: Launching online today, 9th December 2024, House of Decant is the brand new digital drinks marketplace for knowledgable tastemakers, culinar...

That's Christmas: Christmas Gifting: Edible Insects Taster Packs – F...

That's Christmas: Christmas Gifting: Edible Insects Taster Packs – F...: Christmas is a season of giving, and every year, finding that perfect gift for your loved ones can feel like an exciting challenge.  If you’...

That's Christmas: Spice Up Christmas: The Perfect Gift for Hot Sauce...

That's Christmas: Spice Up Christmas: The Perfect Gift for Hot Sauce...: As Christmas approaches, finding the perfect gift can feel like a daunting task. You want something thoughtful, unique, and maybe even a bit...

That's Christmas: The Perfect Christmas Present for the Chocolate Lo...

That's Christmas: The Perfect Christmas Present for the Chocolate Lo...: Christmas is the season of giving, and there’s no better way to spread warmth and joy than with a gift that melts hearts—literally.  For the...

That's Christmas: Get MEAT Smart this Christmas with Amazing Deals f...

That's Christmas: Get MEAT Smart this Christmas with Amazing Deals f...: MEATER, the world’s top selling wireless meat thermometer brand, is pleased to announce that it will be slicing up to 30% off its prices thi...

Laying hens doing a cracking job helping young farmer plough his own furrow

Joining Farmlay as a contract producer has helped a young Scottish farmer transform a modest acreage into a very profitable concern.

Like generations of farmers’ sons before him, Ross Learmonth was determined to “stand on my own two feet” and attempt to make his own living away from his family’s farm near Ellon, in Aberdeenshire.

He would be the first to admit that he was lucky to have a headstart in this endeavour in the form of his grandparents’ 80-acre holding, from his mother Shirley’s side of the family.

“I’d been working away with a few sheep but was determined not to ‘play farms’ and started looking for something that would enable it to become a viable business in its own right,” explains 29-year-old Ross.

After graduating from Scotland’s Rural College (SRUC) with a first-class honours degree in agriculture Ross, then aged 21, went to work for Scottish nutrition company Harbro.

“I was originally interested in pigs but through the day job found out more about hens and went to speak to my banker.

I was also successful in securing some young farmers’ start up grant funding to help buy and relocate some second-hand poultry buildings. In the interim we set about organic conversion, as this was where the opportunity was with local egg packer, Farmlay. The first 4,000 organic birds arrived in 2017.

“I soon realised I was not able to give the day job as much commitment as I would like but also that 4,000 birds weren’t going to be enough,” explains Ross. “So, having left my job and with another production opportunity presented I set about extending the unit to 10,000 birds for the spring 2018.”  

The hens allowed Ross to secure the finance to buy a neighbouring 150-acre farm and meanwhile Ross’s father Eric and uncle Iain - who farm around 1,100 acres in partnership - felt the time was right for them to look at diversifying their cattle and combinable crop operation. 

So a share-farming agreement was drawn up, in which they own the purpose-built shed that went up on their land, but Ross takes care of everything else. 12,000 birds are housed on this site, with the muck being used on Ross' organic cereals.

“Home mixing allows the inclusion of home-grown organic crops in our split fed rations, completing the cycle,” explains Ross.

While Ross is happy with his own holding’s organic status, it soon became obvious free-range could be a good option at his father’s farm, too. So, earlier this summer, 16,000 free-range birds arrived after the construction of another new shed.

“We managed to go from steel up, to birds housed in under 10 weeks, a credit to everyone involved,” reports Ross.

“This included the installation of a microgrid, incorporating solar PV, diesel generator, battery storage and provision of three-phase power for the new shed on the split phase supplied farm.”

Ross now has the help of two staff and his wife Molly continues to look after the admin side of the business since having the couple’s young daughter Lois.

“Molly has great office skills from her career in the oil and gas industry and it’s important to say that record keeping is a big part of the egg industry,” warns Ross.

“It’s really important, when you are starting out, not to underestimate the effort compliance and quality assurance requires.”

Ross supplies his eggs on a contract basis to Aberdeenshire-based Farmlay, which after 2022 images of supermarket shelves empty of eggs - the result of a combination of factors including high energy and feed prices along with the risk of avian flu - has hailed the arrival of what it calls a “golden age” for egg producers.

It holds long-term contracts with supermarkets Aldi and Lidl, as well as supplying Spar and all Morrisons’ supermarkets in Scotland. As an aside, Farmlay was founded by Robert Chapman, who left school at 15 with the ambition of owning 100,000 hens and 1,000 acres of farmland. 

When he handed over the role of managing director to his son Iain just before Christmas, the business owned 450,000 hens - and a further 550,000 owned by contract producers - and 2,500 acres of land. A nearly 20-fold increase from the 130 acres he started out with.

“Farmlay provide a great support for audit compliance and there is advice there for producers new and old should they need it, but I do like that there is still very much an independent element to producing eggs and it is by no means prescriptive. There is a good network for advice within the producer group too from which we’ve certainly benefited,” says Ross.

“Poultry really has facilitated a diversification that - in the end - not just me but my whole family have all benefitted from.”

Ambitions for Ross include better utilising solar power, referring specifically to electricity, cereals and forage. At the moment his grain store is host to 34kw solar PV on the roof and inside, 150acres worth of organic winter wheat, spring barley and beans whilst 340 organic cattle are out at grass. There is also an arrangement with a contract shepherd, finishing 1,000 hoggs this year. He has just recently purchased a further 84 acres of farmland locally.

“I must acknowledge my folks for having the foresight to set me loose and then hold their nerve long enough to let all this happen,” reflects Ross.

“It has been a steep learning curve, but I think eggs are one sector of farming that lends itself to first generation farmers or existing farms that want to create a role for a family member. So long as you’re prepared to listen and learn, you don’t need decades of experience.”

“It means a great deal to me and my family that it has enabled my grandparents small farm to provide a living. It had lain underutilised for 20 years but stocking it with hens created a business that has since been able to invest in land and ways of reducing costs. It has also meant my wife can be involved in the farm, and I’m finally, after some full-on years, hoping to get a bit of time back to spend with her and our baby. We often wonder what my grandparents would think of what we are doing with the farm now.

“A greater return may well be had occasionally at other enterprises; the boom in sheep prices, for example, would prove that this year, but the hens are set to remain at our core, as it is their reasonably predictable and regular cash flow that lets us build other areas of the business around them.”   

Ross’s Recommendations

If you are from a family farm, take time away to plough your own furrow if you can. “Find what you are good at and leverage it - maybe it's ploughing…?” says Ross. “Consider risk and reward together not just one or the other - doom and gloom merchants and spreadsheet millionaires are both to be treated with caution.”

“Significant capital and personal investment is required. Do not underestimate either – both can be exhausted if you are not careful.”

“Resilience is just as important as return - build both into your budgets.”

https://www.farmlay.co.uk

Isn’t It Time You Took Your Cookery Skills to the Next Level?

Food is not just sustenance; it’s an art, a way to express creativity, and a means to connect with others. 

Whether you’re whipping up simple weeknight dinners or dreaming of crafting Instagram-worthy meals, there’s always room to level up your culinary skills.

But have you ever considered that the secret ingredient to your cooking success might be professional cookery classes?

Why Take Cookery Classes?

Cookery classes offer more than just recipes, they’re an opportunity to master techniques, understand ingredients, and boost confidence in the kitchen. Here’s why it’s worth considering:

1. Learn from Experts

Professional chefs and instructors bring a wealth of knowledge that you can’t always get from cookbooks or YouTube. Their hands-on guidance helps you avoid common pitfalls and adopt techniques tailored to your style of cooking.

2. Discover New Cuisines

Ever wanted to try your hand at Thai, Japanese, or French cuisine? Classes focused on specific cuisines or techniques open doors to flavours and ingredients you might not have explored before.

3. Master the Basics

Perfecting foundational skills, like knife work, sauces, or pastry-making, can transform how you approach cooking. With these essentials in place, even the simplest dishes can shine.

4. Meet Like-Minded Foodies

Cookery classes often foster a sense of community. You’ll meet others who share your passion for food, exchange ideas, and perhaps even form lasting friendships.

5. Boost Your Confidence

Cooking for a dinner party or a special occasion can be daunting. With professional instruction, you’ll feel more assured in your ability to deliver a spectacular meal.

What Types of Cookery Classes Are Available?

The variety of classes on offer means there’s something for everyone, regardless of skill level or interest:

Beginner Courses: Learn the basics, from boiling pasta to baking bread.

Speciality Classes: Focus on areas like sushi rolling, artisan chocolate-making, or vegan cooking.

Masterclasses: Perfect for seasoned cooks looking to elevate skills in areas like soufflé-making, steak preparation, or fine dining presentation.

Online Options: Can’t make it to a studio? Many providers now offer interactive online classes so you can learn from the comfort of your own kitchen.

How to Find the Right Class for You

When choosing a class, consider the following:

Your Goals: Are you looking to master a specific dish, or do you want to improve your general skills?

Instructor Expertise: Look for classes taught by experienced chefs with a style that matches your learning preferences.

Class Size: Smaller classes often provide more one-on-one time with instructors.

Location & Schedule: If attending in person, ensure it fits with your routine. Alternatively, opt for online courses with flexible timings.

The Lasting Benefits

Cookery classes are an investment in yourself. You’ll come away not just with new recipes, but with improved skills and a deeper appreciation for food. Whether you’re looking to wow your dinner guests or simply make your daily meals more enjoyable, classes can reignite your passion for cooking.

So, isn’t it time you rolled up your sleeves, donned that apron, and took your cookery skills to the next level?

Start your culinary adventure today: Your taste buds and your family will thank you!

The Ultimate Plant Based Jacket Potato Recipe with Nurishh

Everyone loves baked potatoes, especially in the cold and damp British Winter weather! This is a very interesting recipe from The Spud Bros and Nurishh.

Recently viral TikTok duo The Spud Bros have partnered with Nurishh to create the 'Ultimate Plant Based Jacket Potato recipe!'

Jacob and Harley Nelson, the famous faces behind Spud Bros have finally cracked the perfect plant-based formula loaded with all the cheesy goodness Nurishh's Plant Based Grated has to offer.

Ingredients

4 jacket potatoes

400g of Nurishh Plant Based Grated Cheddar Flavour

Vegan butter

Vegan Three Bean Chili

● Beans:

200g tinned black beans, drained and rinsed

      200g tinned kidney beans, drained and rinsed

      200g tinned pinto beans, drained and rinsed

● Vegetables:

      1 tablespoon olive oil

      1/2 medium onion, chopped

      2 cloves garlic, minced

      1 bell pepper (any colour), chopped

      1x 400g tin crushed tomatoes

      1/2 cup vegetable broth (or water)

● Spices:

      1 tablespoons chilli powder (or to taste)

      1/2 teaspoon smoked paprika

      1/2 teaspoon dried oregano

      Salt and pepper to taste

Method

Cook your jacket potatoes in the oven, wrapped in foil. From a fresh potato cook at 200°C/180°C fan/gas 6 for up to 1 hour and 20 minutes

While potatoes are cooking away, Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 5-7 minutes, until the vegetables are tender.

Add Spices: Stir in the chilli powder, smoked paprika, and oregano. Cook for another 1-2 minutes until the spices are fragrant.

Add Tomatoes and Beans: Pour in the crushed tomatoes and vegetable broth. Stir well to combine. Add the black beans, kidney beans, and pinto beans to the pot. If using, add the minced jalapeño for extra heat.

Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavours to meld. You can simmer for longer if you have time; just stir occasionally and add more vegetable broth if needed to maintain your desired consistency.

Season: After simmering, taste the chilli and adjust the seasoning with salt, pepper, or more spices if desired.

Serve:

Take your spuds out of the oven and carefully remove the foil, to reveal your hot and crispy jacket potato.

Using a sharp knife cut the potato in half without cutting through and use your knife to spread each half of the fluffy belly of the potato out - leaving plenty of room for the Nurishh!

Add a dollop of vegan butter, salt and pepper to taste and 90g of Nurishh plant based grated on each of the potatoes

TIP: to speed up the melting process of the cheese, pop the spuds under the grill for a couple of minutes for an extra melty texture

Now add a big spoonful of 3 bean chilli and garnish with your leftover Nurishh and enjoy!

That's Christmas: Badiani Christmas Collection 2024: A Celebration o...

That's Christmas: Badiani Christmas Collection 2024: A Celebration o...: This Christmas season, Badiani, the award-winning Italian artisan known globally for its luxurious gelato, is proud to unveil its highly ant...

That's Christmas: New Christmas Cocktail Book From James May

That's Christmas: New Christmas Cocktail Book From James May: James May - Ginpreneur, Pub Landlord and Taster of Great Cocktails - Has Launched His First Ever Cocktail Book for Xmas. Introducing your co...