Meet the Producer

I had the pleasure of meeting Marcus and Sam Hunt on their farm situated in North Kilworth, South Leicestershire. The family have been at Buckwell Lodge Farm for approx. 95 years, with Marcus being the 3 rd generation and Sam being the 4 th generation. The family milk 100 dairy cows which are a 3 way mixture of Fleckvieh , Norwegian Red and Normande to give a good versatile cow that produces both milk and beef. The beef is processed by ABP and you’ll find the end products in the chiller aisles at Marks and Spencer and Sainsbury’s. The family also plan to start selling beef boxes direct to customer with the help of another local farm diversification business called Waterloo Cottage farm . The family are progressive and forward thinking when it comes to farm sustainability and managing biodiversity, basically working in conjunction with nature. They’ve won plenty of awards in this area of expertise and quite rightly so. Rainwater harvesting from shed rooves helps to reduce water consumption and wind turbine has reduced their energy consumption by ¾. Currently the farm is working with a variety of different researchers and scientific companies to help use data to drive efficiencies in their business. One result has been to help reduce antibiotic use in the herd, which has been reduced by 87% in the last year. This is partly due to installing a Lely Astronaut , a robotic milking arm that can individually scan each cow’s udders when they come to be milked. Mastitis can be detected several days earlier with this method and can be treated holistically with udder mint for example, preventing further infection from developing. The grass is grazed in sections throughout the day so the cows never come back to the same patch of grass once they’ve been milked. And the diversity in the grass is pretty impressive with a variety of different grasses, clover and chicory which the cows love to browse and encourages other wildlife species too. Trace elements are spread on the grass which are absorbed when eaten by the cows. This has helped to boost minerals in the milk with a massive increase in selenium for example which has natural cancer fighting properties. The milk produced on the farm is collected by the processing company Arla , which supply the milk onto McDonalds Marcus and Sam recently started selling unpasteurised milk in glass bottles to the local community. Marcus pointed out to me that ‘before you are allowed to buy the milk, you are invited to have a farm tour’. ‘This all adds to the customer experience and helps with the public perception of farming’. Their first customers were a group of families who all home school their children, then through word of mouth things grew. As you drive along the main road from Market Harborough to Lutterworth there is now a sign saying ‘fresh organic milk sold here’ Sam told me to order your bottles, all you do is send a Whatsapp message via the facebook page and arrange to come and collect your milk. The family are very welcoming, keen to engage with their community and share their farming story and production with all who visit. You’ll see the comfiest looking cows on their mattresses with robots scraping up their poo behind them. I’d call that 5* treatment. And with all this technology at their fingertips it has meant that the family are not slaves to milking in a parlour twice daily and can concentrate on spending time with individual cows or with their customers. To find out more about Buckwell Organic, follow on Facebook: https://www.facebook.com/BuckwellOrganic/ or Whatsapp: 07598488202  For more ‘Meet the Producer’ stories, visit https://www.nofussmealsforbusyparents.com/

My latest date night ready dish, served up by Muddy Matches The perfect dish to prepare in advance, especially on those busy days or during lambing time. For 40% off a standard subscription with unlimited messages at rural online dating platform Muddy Matches, enter code: SPICE40 at checkout. Let me know if you make this belter of a dish for your next date night Cheers!

Milly recently visited the home of Northampton Charcuterie Company in Northampton Town centre, to find out how the business has developed.

Presenter Milly Fyfe chats with Overbury Estate Farm Manager and Nuffield ScholarJake Freestone on the latest episode of the Countryside Kitchen Meets. Jake is one of farming's most decorated individuals when it comes to awards and accolades, especially for conservation, soil health and working in harmony with the environment - tune in and you'll clearly understand why. We discuss many aspects of regenerative agricultural practice and how the estate works closely with the community. Links Jake on Youtube: https://www.youtube.com/user/No1FarmerJake Twitter: https://twitter.com/No1FarmerJake  Website: https://www.overburyfarms.co.uk/about-overbury-farms-manager-and-team.html

Anna Blumfield is a suckler beef producer based on the Essex / Suffolk Border. Anna took the time to tell me more about the family business which is situated in East Anglia near the town of Braintree.

A farm vending machine selling local produce has popped up on the outskirts of Northampton

In the latest instalment of ‘Meet the Producer’ Milly finds out about Norfolk based meat and knitwear business Eco Ewe from owner Olivia Shave What is your backstory? Have you always been involved in Agriculture? We started farming as a family back in 2014 following a family bereavement, starting with five orphan lambs and building our flock over time. We then grew over the next few years and opened a farm shop just before the first lockdown initially as an outlet for our meat and ready meals. We soon outgrew our premise, after stocking over 250 other products, all made by other local producers and decided rather than expanding, we would re-diversify into our existing range of knitwear and sheepskins. What do you produce or grow? We produce grass fed lamb which has been awarded with the Great Taste Award, reared as holistically as possible with minimal antibiotic use. We farm regeneratively working with nature. Our aim is to be as sustainable as possible utilising every part of our lambs and celebrating each life by creating lasting products such as our range of knitwear, wool and sheepskins as well as selling our meat locally. Who do you supply to or how can people buy your products? We sell direct to consumer via our website and social media channels. Our lamb is available seasonally as whole or half lamb boxes as well as delicious, homemade ready meals as we found a real gap in the market where a lot of customers were telling us they loved to eat lamb but didn’t know how to cook it. Our knitwear and sheepskin range is available all year round to order via our Website and at present, we ship all over the UK. What does the future look like for you? This year we are planning substantial farm growth as we have been fortunate to attain further grazing. We all have subsidiary businesses alongside our farming life so it’s busy 24/7 especially from April to October. During the year we pride ourselves on stewarding at local Agriculture Shows, making appearances, and sharing tips at cookery theatres. My work as Norfolk’s regional community supporter for Love British Food means networking and raising the profile of British Food Fortnight and also Love Lamb Week. With this and writing my own British Lifestyle Column for Farming Monthly, attending events for my new business Cheesecake Norfolk I’m sure in for a hectic year.  Do you enjoy cooking? Is there a favourite go-to meals or recipe you could share? I love cooking! My favourite recipe is my own Lamb Moussaka Recipe which can be found in For The Love Of The Land II written by Jenny Jefferies: https://www.jennyjefferies.co.uk/for-the-love-of-the-land/

I had the pleasure of meeting Marcus and Sam Hunt on their farm situated in North Kilworth, South Leicestershire. The family have been at Buckwell Lodge Farm for approx. 95 years, with Marcus being the 3 rd generation and Sam being the 4 th generation. The family milk 100 dairy cows which are a 3 way mixture of Fleckvieh , Norwegian Red and Normande to give a good versatile cow that produces both milk and beef. The beef is processed by ABP and you’ll find the end products in the chiller aisles at Marks and Spencer and Sainsbury’s. The family also plan to start selling beef boxes direct to customer with the help of another local farm diversification business called Waterloo Cottage farm . The family are progressive and forward thinking when it comes to farm sustainability and managing biodiversity, basically working in conjunction with nature. They’ve won plenty of awards in this area of expertise and quite rightly so. Rainwater harvesting from shed rooves helps to reduce water consumption and wind turbine has reduced their energy consumption by ¾. Currently the farm is working with a variety of different researchers and scientific companies to help use data to drive efficiencies in their business. One result has been to help reduce antibiotic use in the herd, which has been reduced by 87% in the last year. This is partly due to installing a Lely Astronaut , a robotic milking arm that can individually scan each cow’s udders when they come to be milked. Mastitis can be detected several days earlier with this method and can be treated holistically with udder mint for example, preventing further infection from developing. The grass is grazed in sections throughout the day so the cows never come back to the same patch of grass once they’ve been milked. And the diversity in the grass is pretty impressive with a variety of different grasses, clover and chicory which the cows love to browse and encourages other wildlife species too. Trace elements are spread on the grass which are absorbed when eaten by the cows. This has helped to boost minerals in the milk with a massive increase in selenium for example which has natural cancer fighting properties. The milk produced on the farm is collected by the processing company Arla , which supply the milk onto McDonalds Marcus and Sam recently started selling unpasteurised milk in glass bottles to the local community. Marcus pointed out to me that ‘before you are allowed to buy the milk, you are invited to have a farm tour’. ‘This all adds to the customer experience and helps with the public perception of farming’. Their first customers were a group of families who all home school their children, then through word of mouth things grew. As you drive along the main road from Market Harborough to Lutterworth there is now a sign saying ‘fresh organic milk sold here’ Sam told me to order your bottles, all you do is send a Whatsapp message via the facebook page and arrange to come and collect your milk. The family are very welcoming, keen to engage with their community and share their farming story and production with all who visit. You’ll see the comfiest looking cows on their mattresses with robots scraping up their poo behind them. I’d call that 5* treatment. And with all this technology at their fingertips it has meant that the family are not slaves to milking in a parlour twice daily and can concentrate on spending time with individual cows or with their customers. To find out more about Buckwell Organic, follow on Facebook: https://www.facebook.com/BuckwellOrganic/ or Whatsapp: 07598488202  For more ‘Meet the Producer’ stories, visit https://www.nofussmealsforbusyparents.com/

Milly recently visited the home of Northampton Charcuterie Company in Northampton Town centre, to find out how the business has developed.

Pizza Pinwheels: Perfect Lunch Box Snacks for the Busy Harvest Period As the harvest season kicks into high gear, finding the time to prepare nutritious and delicious snacks can be challenging. Whether you're out in the fields or coordinating from home, these pizza pinwheels make for a perfect grab-and-go option that keeps everyone energized. Packed with flavour and easy to make, they're the ideal addition to any lunch box. Here’s how you can whip up these tasty treats:

Lunch box snacks for the busy harvest period Summer holidays may be synonymous with picnics and leisurely afternoons for some, but for the farming community, it's the bustling season of harvest. Long hours in the fields call for nourishing and convenient snacks that can provide a much-needed energy boost. Enter Cheese and Tomato Twists – the perfect portable treat for those busy harvest days. These savoury pastries are not only easy to make but also pack well for on-the-go eating. The combination of flaky puff pastry, tangy tomato puree, and melted cheese creates a satisfying snack that can be enjoyed warm or at room temperature. They are quick to whip up, making them an ideal choice for early morning preparations before heading out to the fields.  Whether you're taking a brief break under the shade of a tractor or packing a hearty lunch to sustain you through the long hours, Cheese and Tomato Twists are a great addition to your harvest season routine. This recipe is adaptable, allowing you to add extra ingredients like pepperoni, fresh tomato slices, or herbs to suit your taste. Let's get started on making these delicious twists that will keep you fuelled and ready for the day's hard work!