Archived News

4th June 2009

Mole Valley Ramblers, undertake regular voluntary work on footpaths in the district and this week they removed a stile by St John’s Church and replaced it with a kissing gate.

Here you can see Alan, who I am told is the 'new boy' volunteering for only 8 years, Martin -The Boss, Brian who has been constructing gates and stiles for 20 years! and John who was very handy with a drill and bit. (I hope I have the years about right gents!)

Next month the group will construct a gate further along this path providing easier access on this popular route to Park Farm and the North downs.

What a super group of volunteers to undertake this heavy work on a very hot day so that others can enjoy a walk in the countryside.

It was William’s last day working for us at Manor Farm and his time here seems to have flown by.  William has shown willingness and enthusiasm to his work and always with a smile. Today he was repairing a large trailer in readiness for harvest, one of the most awkward positions for a photo! After a short trip to Scotland, William is returning to his job in the Netherlands where they lift flower bulbs.

It‘s one thing living on a farm and seeing cattle every day, but I never would have imagined myself becoming involved in the world of meat and butchering, but that’s one of the unexpected routes my life has taken in recent years.

As the pedigree Belted Galloway herd expands, the heifer calves are currently kept as replacement breeding stock but will also be sold to other farmers and smallholders before too long.

The young steers are traditionally slow grown for beef, which I sell direct from the farm. The number of beef box collection days is increasing gradually year on year.

I spent this afternoon at the butcher’s, boxing up Belted Galloway beef for collection tomorrow.  It makes a refreshing change spending time in a different environment, working with other farmers and butchers and learning a little more each time I am there.  is it funny or sad to have new topics of conversation, such as refridgeration, meat slicers and the length of sausages?