All the hallmarks and forebears of a good summer give way to what has been a challenging hay-time, an old tractor gives cause for concern and summer calving gets off to a good start, albeit short lived…
Every year we wait for the first curlew to appear and mark this on the calendar, likewise the first swallow arrives and again gets recorded, this is not something we use to build a record of arrivals but rather something we have that spurs us on with a little confidence and hope that summer is just around the corner. Well what a start we had, curlews earlier this year than last (what was that about a record?) and swallows soon after, add this to what is becoming a yearly pattern of May gifting us with some fantastic weather and the excitement builds – only trouble is in our organic system we cut rather late, and once everything has gone to seed. This allows all our migratory visitors to rear their offspring and makes sure everything has fledged – so this fantastic May weather is a welcome distraction but one that has us frustratingly waiting for seed to set and wondering how long the spell of weather will last. Once ready to cut with all the late flowers like Meadowsweet gone to seed our almost thrice daily ritual of watching three separate weather forecasts commences and the Atlantic lows keep on arriving.
To say this year has been a difficult hay-time is somewhat understated, not a whisper of hay in the barn but a lot of expensive wrapped haylage sat outside, and you could say that even some of this has been on the wetter side of damp. We console ourselves with the knowledge that at least we got it in and at a great quality considering the conditions, even if we are still smarting from the cost of wrap.
Now we have a rather old girl here on the farm (not referring to one of our ladies here) and at a spritely 21 she is only marginally older than our oldest cow. This particular lady is a rather worn out 100HP tractor that we keep promising to replace once she finally gives up the ghost. Only trouble is she seems to just get better year on year, even when Nephew Sam sent out a distress call from bottom meadow to bring spanners as the engine is dropping from the tractor… a few turns of spanner and as good as new she is. It only goes to focus the mind as to perhaps how well some things were built when comparing them to the complex modern electronics of today, we cannot now even change gear with a stick but rather have a button instead!
On a perhaps more serious note we had recently one of our older ladies calve and although birth and all thereafter were normal she managed to keep pushing until she prolapsed – now an ovine prolapse is something and does need a firm hand, the bovine variant is altogether more complex, upon discovering said lady at around 6 am on a Sunday Ian calls Emma for assistance – Emma having now abandoned milking lands up and Simon the vet (Sunday call-out, ouch!) finds his way to our patient. During what we can only describe as the heaviest of torrential downpours, a lot of pushing, shoving and general heaving, saw said prolapse reinstated and one lucky lady back on her feet within 40 minutes! Simon quipped that it must be serious having arrived to find the parlour abandoned with cows awaiting milking. The not so helpful statement from Simon was “that things like this generally happen in 3’s”, Ian’s reply was that so long as the bill only came once we would manage!
As the days grow longer our thoughts are turned to getting the right nutrients back into our soil, we watch as the Curlews and Lapwings pair and nest and a helpful neighbour returns two lost lambs…
It’s funny but the farming year is always planned four seasons ahead and we often find ourselves in the bleakest depth of winter thinking of hay-time and the next harvest and of course the next winter! It is a perpetual circle that must be allowed to revolve unhindered – open a bale of hay on the coldest of winter days and the smell takes you right back to last summer, the smell and the flower seeds trapped in every bale. The thing is, we have to get the growing conditions just right to ensure not only a good crop but also the sensitive management of some very old wild flower meadows that would not take to being covered in man-made nitrogen or slurry. We use well-rotted bedding muck that we compost and spread and in turn this slow release of nitrogen does not affect the more sensitive plants in our meadows but gives a six week window of growth so getting it on at the right time is really key. This method of feeding leaves our soil alive and does not affect micro-organisms and all the good things like our trusty worms and this should set the scene for a good hay-time as long as the weather plays ball.
Another thing that this time of year brings is our seasonal visitors and the first Curlew although alone not constituting a spring, is a great moment because at least we know we are the right side of winter. This is another good reason to have our hay meadows as they provide a fantastic nesting habitat for our Curlews and Lapwings alike. Elsewhere on the farm we are well into lambing and spring calving so maternity and paediatrics are stuffed to the rafters at the minute, it’s a great time of the year with all the new arrivals even if some have you up at all hours making sure that miraculous event of birth goes without problem. Lambs are resilient and get up and go very quickly after delivery but due to the great British weather we opt to lamb inside making sure that ewes are properly fed and that the odd breech birth or lamb with its head back get the best chance of arriving safely. We then await a spell of good (or better) weather to turn out ewes and lambs giving them the best possible chance, the odd straying lamb or separated sheep is swiftly sorted on the morning rounds. During the last low pressure a band of rain gave us a good and prolonged soaking and having been out looking at our still pregnant sheep we return to the lambing shed to load up again and set off round our ewes and lambs only to find a neighbour and his daughter in the shed with 2 lambs that had lost their mother. The best option when someone discovers a separated lamb or pair is to call so we can reunite mother and babies without getting our scent on the lambs and then minimising the chance of rejection by the mother. A few hours in a straw pen and we reunited them later that day with their still searching and anxious mother who was relieved, to say the least, to see her pride and joys again. All we need now is the jet stream to move north and send us some good warm weather to get the grass and these lambs growing…”
Celebrating the creative thinking, innovation and dedication of Britain’s farmers
Farmers Guardian received an overwhelming number of entries from farmers across the UK for the 2014 British Farming Awards.
The awards aim to celebrate innovative and determined farmers who have, and are, making changes to their business in a bid to successfully grow and secure a future in British agriculture.
Farmers Guardian editor Emma Penny said: “To receive such a great level of entries in what is only the event’s second year is amazing”.
The finalists were each interviewed by a member of the Farmers Guardian team. The results of the indepth interviews were discussed by the 33-strong panel of judges who are responsible for deciding the overall winners.
The winners were announced at the awards presentation evening, this year being held at Chateau Impney Hotel, Droitwich Spa, Worcestershire, on Thursday, October 23. We are very proud to have been “Highly Commended” for Diversification Innovator of the Year.
Diversification Innovator of the Year
‘If you have successfully taken an idea, from conception, through research and planning to the successful delivery of an on farm project which has enhanced your farm income and added value to your farming business then you could be a real contender for this year’s Diversification Innovator award.
Time, in today’s very busy world, is at a premium so to successfully develop a new business alongside your existing farming operation shows that you have the commitment, drive, ability to think creatively, and courage to try something new. We share many of the same values at Santander and look forward to meeting you.’
Gazegill Organic Farm The list of developments which have turned Lower Gazegill Farm in Lancashireinto a thriving business is long. It includes sales of raw and un-homogenised organic milk from the 60-cow Dairy Shorthorn herd, as well as direct and online sales of pork, lamb, beef, veal and mutton processed in the farm butchery. There is also an education facility and a care farm, which takes in adults with learning difficulties on a day-visitor basis. These clients grow herbs and edible flowers which are offered for sale.
“We have two main brands; Gazegill Organics and Emma’s Dairy, which is named after my wife,” says Ian O’Reilly. “Adding value to our organic milk, through processing and direct sales, has allowed us to keep our dairy herd. There is a growing demand for raw milk and milk, but any surplus is sold through an organic co-operative; it is currently worth 43ppl.
“We are close to Clitheroe, although without easy access from the main road. That means we have to deliver our products to customers and also try to attract them to our on-site butchery.
“Social media has proved to be a great way of boosting our online sales and we find Twitter and Facebook particularly useful. Our website is updated on a regular basis, to keep existing and potential clients informed about what is happening on the farm. We send off between 80-140 boxes of milk and meat every week and when we launched our home-produced bacon on the internet, it sold out within an hour.”
Ian and Emma’s track record on communicating with the public about farming is impressive.
“We hosted more than 260 free educational and school visits last year; this is something we feel very passionate about,” adds Ian. “Our farming ethos has always been to put in more than we take out.”
Food is political, but milk is extremely political. Farmers complain about the payment they receive for it, and the government doesn’t want to offend the farming community, but what the group farmers are complaining about includes supermarkets, and the government really doesn’t want to offend them. Supermarkets require milk as a loss-leader (together with bananas, apparently), and anything which interferes with their ability to sell it at a ridiculously cheap price narks them – presumably a significant rise in milk deliveries to the doorstep will work against this overall plan too.
The folks at Gazegill Farm in the Pennines have taken the unusual step of delivering both organic raw milk – a real treat from bygone times – and pasteurised non-homogenised milk, both as daily deliveries over a wide locality (as far afield as Leeds, in fact), and as an Internet product across the nation, packaged in sheep’s wool insulation to maintain a refrigerated temperature for up to 48 hours. I was looking forward to seeing just how such an operation might work, and equally for some fighting talk about the politics of milk distribution in the 21st century.
But sometimes you arrive at a place and appreciate that there is a wider tale to tell – a tale of a family which has farmed the same fields for over 500 years, and has now taken control of many of the factors affecting the quality and reliability of its produce; a farm which has enjoyed organic status since 1999 (although its principles have always been organic), and has taken charge of all the day-to-day jobs such as onsite butchering and retailing from a busy farm shop; and most recently has set up a care farm producing edible herbs and flowers which offers day-to-day activities for adults with learning difficulties, physical disabilities or mental health needs. In addition, the farm also welcomes school parties, youth groups and families to visit the premises, and has even converted a large building into a learning centre to enable people to reconnect with the food they eat, and it offers the chance of work placements together with events and seminars with external speakers.
At present they are working to develop their campsite to further enable external involvement with the workings of the farm, together with many other bold and innovative ideas which will enable them to do even more good work.
Although Gazegill Farm has involvements in many different areas, it still remains a working commercial farm with cattle, pigs and sheep, and polytunnels, which are used for the care farm’s production of edible herbs and flowers. They now sell packs of edible wild flowers from the farm, and use only their own farm-grown herbs when producing sausages for sale in the farm shop.
The day-to-day running of the farm is in the hands of Ian O’Reilly and Emma Robinson, although the previous generation is still very active, and their hands-on experience often proves invaluable, as no doubt will Ian and Emma’s when their own children take over. Talking with them makes it clear that their principal concern is the quality of the produce which leaves the farm, together with a broader concern for the diet of many people today – a result of the rock-bottom prices we are now prepared to pay for our food as a result of a downward drive in prices fuelled by a dramatic reduction in the quality of food originating from intensively run farms and food manufacturers prepared to buy from anywhere if the price is right. Remember the horsemeat scare not so long ago?
The provision of raw (unpasteurised, non-homogenised) milk is a point in question. In its homogenised and pasteurised state, milk is devoid of many of the positive bacteria which benefit our bodies – bacteria which are ironically being returned to dairy products by major manufacturers but in a much less natural way than nature intended. There are few arguments about the broader health benefits of raw milk, but of concern to some is the question of the bad things it might contain without the pasteurisation process. Research has, however, shown that of the seventy-eight or so farms which are licensed to provide raw milk, none have been recorded as the source of E. coli or any other health problem; perhaps because anyone prepared to take on the extra challenge of providing raw milk to the public is almost certainly concerned about the quality and reputation of their product.
Another safeguard is the strict regulation covering any farm retailing raw milk. Rulings range from a requirement that such farms use only mains water in the dairy, to a requirement that retailing is only done from the farm to the end-user without the participation of a middleman or wholesaler, and these are just some examples of the regulations applied. Scrupulous cleanliness and hygiene are certainly foremost in the minds of all at Gazegill Farm, to ensure that their product reaches the public in immaculate condition.
But Ian and Emma also look to the well-being of their herd to make sure that the product is the best possible. Their herd is not the usual Friesian stock, but rather rare breed dairy shorthorn cattle – the original choice of the British dairy farmer many years ago, and a producer of rich milk which most people today have probably not had the good fortune to try. The cattle are left to roam at their discretion, and Ian and Emma only intervene if the cattle make it clear they want human intervention. The livestock is also not fed a constant diet of concentrates to bolster milk production, so what is collected is produced as part of a natural cycle, and the cattle even more or less choose when to turn up for each milking session.
So, sourcing the product is well taken care of, but that’s only half the problem. In today’s market you really need to provide your product direct to the market with a minimum of fuss for the consumer, and that’s where the supermarkets have got most people – producers and consumers – over a barrel. Only Amazon has done a better job than the supermarkets of tying up all markets, and for most people the weekly pilgrimage to a store is now a permanent fixture. Consequently, any seller/producer has to have two aces up their sleeve – a cracking product and an almost effortless means of getting the product to you. Ian and Emma have covered the local area, with home deliveries; not by milk float, but rather by van; but because they are covering the Manchester, Leeds and Bradford areas, a speed of less than ten miles per hour would leave too many people without their delivery.
For deliveries further afield they have used the Internet constructively, selling quantities to cover a week or even a month to offset the inevitable higher cost of using a courier, but offering a greater quantity which will last for days if refrigerated, or even six months in a freezer. The packaging is innovative too – a sheep’s wool insulation pack which maintains a refrigerated environment for up to 48 hours, guaranteeing a fresh and even a chilled product for the recipient. The sheep’s wool is also totally natural, so is easy to dispose of and can probably be composted. This, however, is another ongoing headache for Ian and Emma, as they would like to recycle and reuse the packaging in the spirit of recycling and keeping down costs.
There is only one effective difference from the point of view of customers: sadly, deliveries cannot realistically take place before breakfast as with the traditional milk rounds. But that’s really a small price to pay for your extra-special pinta from an extra-special farm.
Reasons for drinking raw milk * Raw milk is probiotic, for a naturally healthy gut. * The enzymes are alive and enable a better calcium uptake. * Raw milk contains whole fats, and no trans-fats like homogenised milk. * Raw milk is a wholefood. * It has a great taste that will really take you back.
Visit www.gazegillorganics.co.uk to find out more about this historic farm and how it is providing its raw drinking milk to a new and appreciative market in the 21st century. The farm is very welcoming and encourages visits from schools and organisations wishing to reconnect with the nation’s food production.
Paul Melnyczuk is editor of Home Farmer, and together with Ruth Tott is the founder of the company. His Ukrainian father and Austrian mother came over in the 1950s, and he was raised near Accrington (of Stanley fame) in Lancashire. With a degree in European Literature and a year spent living in Sweden, and a further 2 years in the Sudan, his background is rich and varied.
It doesn’t take a rocket scientist (or even a nutritionist) to know that no matter how much you exercise, you won’t get the results you want if you’re not eating right.
If you’re exercising for weight loss, around 75% of your success will be down to diet and only 25% to exercise (but don’t under estimate how important exercise is for toning and health!).
Even if weight loss isn’t your primary goal, any kind of intensive exercise requires quality fuel to keep the body going. This isn’t anything new however. We’ve always known that we need to eat right to achieve our goals.
Our goals haven’t always involved multiple bench presses or a rippling six pack however. Archaeologists have suggested that Roman gladiators ate a high carbohydrate, largely vegetarian, diet consisting of foods like barley and legumes. As a result, rather than showing off ripped torsos akin to Russell Crowe’s Maximus Decimus Meridius, gladiators were more on the podgy size. Fat even.
But there was a reason for this – subcutaneous fat protected the nerves from damage, as well as as allowing the fighter to last that little bit longer.
Moving on to the Tudor period, the invention of suits of armour rendered a tubby tummy unnecessary for defence, and diets changed to reflect this. Henry VIII was a famed athlete in his youth (before a jousting accident and ongoing domestic problems put paid to that), and fueled this athleticism with huge quantities of meat, including the usual mutton, venison and pork, along with slightly more unusual delicacies such as lamprey, curlew and peacock.
This is not to say you should dash out for a quick swan kebab (that would be illegal). I’m also assuming you’re not aspiring to the porky physique of a Roman gladiator either. But we can learn some lessons from our predecessors. Henry’s diet was pretty deficient in vegetables and fruit (which probably contributed to his later health problems), but was very rich in protein.
Combining protein (grass fed beef paleo diet) with resistance exercise helps to build lean muscle, preserve muscle as you get older and also helps muscles to recover more quickly. Protein is particularly important after exercise, with 20g-30g of high quality protein recommended immediately after exercise.
So how do you get this high quality protein? You could dash out and buy a barrel of whey protein (and there’s nothing wrong with that if that’s what you choose to do). But a far more delicious source of protein is good quality meat – how aboutorganic free range chicken, pork and steak?
Organic raw milk and cheese are also a good source of protein – these have the added benefit of being a terrific source of calcium – calcium is essential for maintaining healthy bones, and you aren’t going to get very far with your exercise without healthy bones.
Even the tubby gladiators knew the importance of calcium, but they got theirs from brews made from charred wood or bone ash, which sounds like a far less tasty option.
So why don’t you get out in the fresh air and enjoy a bit of brisk exercise, before coming home to a delicious, tasty, organic grass fed steak, enjoying it safe in the knowledge that not only is it good for the cow, but also good for you?
Is there anything more satisfying than a sausage? Fresh off the barbecue in a crusty bread roll with fried onions and mustard, a good sausage is hard to beat. One of the more humble foods to to be found in the fridge, the simple sausage is in fact a gastronomic delight, with the usual pork sausage complemented by more exotic cousins (anyone for a christmas pudding sausage? How about zebra?), meaning that no matter what flavours float your boat, there’s a sausage for you.
Our love of the sausage goes back thousands of years. The ancient Greeks were particularly partial, with the philosopher and dramatist Epicharmus of Kos even writing a comedy entitled The Sausage. Sausages were also much beloved of the Romans, and are said to have been eaten during the pagan festival of Lupercalia, held on February 13-15. Lupercalia was a bizarre orgy of naked men rampaging the streets and whipping anyone they encountered, with women forming not so orderly queues to be whipped, as it was believed to make them fertile. Rumour has it that sausages ended up being banned by the christianised Emperor Constantine, who disapproved of all this pagan debauchery. Rumour also has it that the origins of Valentine’s Day lie in Lupercalia, so if you’re struggling to find the perfect Valentine’s gift, say it with a sausage.
Whilst we may have (largely) grown out of naked rampages, we haven’t grown out of sausages. The language of sausage, much like the language of love, is universal – whilst we might revel in a Cumberland ring, South Africans are powerless to resist a boerewors sausage, and the Germans worship at the altar of the bratwurst. The British, incidentally, have also taken the sausage very much to their bosom in terms of their sense of humour – German sausage in particular is found to be very amusing, cropping up extensively in ‘Allo ‘Allo!, but also getting a few sneaky mentions by Hugh Laurie’s Prince George in Blackadder. Sausage time!
But are all sausages created equal? In a word, no. The variability between the quality of sausages can be vast. Cheap sausages can contain as little at 30% meat (with most of that 30% consisting of fat, mechanically recovered meat and maybe even a bit of snout). The meat is also likely to have come from factory farmed animals, where the welfare of the animal comes in second place to its profitability. The remaining 70% of the sausage consists of a frightening range of what can only be loosely termed as ingredients, including water, rusk and additives such as potassium triphosphates. I have no idea what potassium triphosphates look like, and as my Granny always says
If you don’t know what something looks like, you’ve no business putting it in your mouth.
(my gran’s words, not mine)
Unsurprisingly, the result of all this is bland, tasteless and unappetising sausages.
Fortunately, the solution to this is simple. Buy good quality, local organic sausages. Made in small batches, these have a far higher percentage of meat, which leaves little space for horrible additives and bulking agents such as water. You’ll also salve your conscience, as a quality sausage is likely to have been made from a well cared from animal. They may well cost a little more than a cheap supermarket sausage, but in terms of quality and taste there is no competition. So whether you like a Cumberland ring, a pork and black pudding sausage or even just a plain pork sausage, your taste buds (and your barbecue) will thank you for it. Check out our range of sausages why don’t you?
Eating like your prehistoric ancestors is big news at the moment. You must have been living in a cave if you haven’t heard about it. Different versions of it exist, including the paleo diet and the primal blueprint, but the basic premise is that we should be eating the kinds of foods our loin cloth wearing ancestors enjoyed.
This isn’t to to say we have to chow down on brontosaurus steaks. More that we should be ditching processed foods and focussing on basic food groups such as meat, vegetables, fruit and nuts, with grain, legumes and dairy verboten (although more on dairy later). A barbecue lovers delight (there is no calorie counting or restrictions on quantity), this way of eating allows you to pile your plate high, although if you rely on a mocha choca whipped cream latte to get you through the day you’re going to struggle. Protein is in, carbohydrates (except those found in fruit and veg) is out. Also out is sugar and alcohol, and salt is far more restricted. Interestingly, this way of eating encourages the consumption of more fat than has hitherto been recommended, with even saturated fat back on the menu.
But what’s the rationale for this radical departure from conventional nutritional wisdom? The basic idea is that our bodies are built to digest the kind of foods we ate just after we waved goodbye to our ape cousins. In the absence of Tesco we relied upon what we could kill or gather ourselves, so Dairy Milk chocolate was out but nuts, berries and meat was in. We are biologically designed to process these products effectively and have done so for over 200,000 years (whereas agriculture and the production of baddies such as grains has been going on for less than 10,000 years, which in evolutionary terms isn’t very long).
Eating in a prehistoric way is therefore believed to put much less stress on our bodies, and could address a whole range of medical complaints, from obesity and diabetes through to cardiovascular disease and disorders of the immune system. Whilst some proponents of the prehistoric way of eating avoid dairy entirely, a large number of people do include dairy into their diet due to it’s health benefits, with the proviso it needs to be unpasteurised and from organic, grass fed cows.
So what does this mean for you? If you think the lure of unlimited steaks is difficult to resist, there’s a multitude of websites on the net that can give you more information and help you decide. If, however, you’re not quite ready to give up your spaghetti carbonara, there’s still food for thought. A huge part of this way of eating focuses on the quality of the produce you are consuming. Prehistoric man was not familiar with battery chickens and neither should you be. A factory farmed cow doesn’t cut the mustard; the emphasis is strongly on organic, happy meat, veg and dairy (if you choose to eat it). The benefits of this are clear – as well as not containing traces of pesticides, hormones and antibiotics, organic produce such as that from gazegillcomes from producers who care about the product and the welfare of their animals, rather than focussing on the maximum profit and yield model favoured by large scale producers. So even if the closest you get to eating like your prehistoric ancestors is choosing an organic sausage (complete with bread bun and ketchup), you can be proud that somewhere, deep inside, your inner caveman is alive and well…
The recent announcement by the Food Standards Agency that consumers in England, Northern Ireland and Wales should be allowed to buy raw milk from vending machines in shops is in part due to the increasing demand for this natural product. But where does this demand come come from? No doubt a major part of the appeal of raw milk is in its taste – packed with a flavour that changes with the seasons and even the diet of the cow, pasteurised milk cannot compare with its raw equivalent.
Taste is only a part of the picture however. One of the biggest benefits of drinking raw milk may be for your health. We’re becoming more and more aware of the benefits of foods locally produced on a small scale rather than mass produced in a factory. We’re also embracing natural, unadulterated foods in preference to processed food (and don’t kid yourself that pasteurised milk is natural – it isn’t).
But it goes even further than this. Milk is naturally a rich source of amino acids, vitamins and minerals, many of which are destroyed or rendered useless in the pasteurisation process. Raw milk is also rich in the kinds of bacteria that does you good (pasteurisation can’t tell the difference between good and bad bacteria and destroys them all regardless) – this beneficial bacteria is claimed to strengthen the immune system, helping to protect against conditions such as asthma and eczema.
And if you need any more persuading, raw milk produced by organic farms such as Gazegillis the product of happy, contented grass fed cows, whose milk won’t contain traces of the hormones, antibiotics and other medicines often found in commercially available pasteurised milk. And it’s milk that is never more than 4% fat, so it’s good for your waistline too. Not to mention the pro-biotic properties that create and maintain a healthy gut balance, great to re-kindle our healthy bacteria and a must to maintain it!
We’re really pleased to have featured on the BBC this week. As you no doubt know we’re passionate about animal welfare and we’ve been reaching out across Lancashire and the wider UK and engaging with people who share our values ; together we can help make a difference
‘Ribble valley in Lancashire has been fighting to restore consumer confidence in its products since the foot-and-mouth disease outbreak in 2001.
It has introduced a unique system of food production which aims to transform thinking about food by emphasising trust and provenance. Could this be a model for the rest of the UK?
Raw Cows Milk… We are one of only a handfull of farms in the UK that is licensed to sell raw drinking milk, milk which is straight from the cow and as nature intended. The milk contains all the healthy bacteria that we need to maintain a healthy gut and the enzymes are alive making it easier for us to absorb calcium, not to mention that the real white stuff tastes great – the more processes milk has to endure, the poorer the taste. We take great care to ensure that the milking plant and our cows are squeaky clean giving us the confidence to sell our milk knowing it is the perfect pint. If you would like more information about raw milk please contact us, the milk is available from the farm shop and we also deliver around the farm and to Manchester, Leeds and Bradford areas… try the healthy alternative. The legalities regards Raw Drinking Milk are such that it may only be sold direct by the farm to the end user… if it is coming from anywhere else its not genuine and may not be licensed.
Or come and visit us and buy direct from our Farm Shop. Emma’s Dairy is situated at Lower Gazegill Farm, Rimington in the shadow of Pendle Hill and there’s lot’s to do!
Emma’s Dairy is situated at Lower Gazegill Farm, Rimington in the shadow of Pendle Hill. We have a traditional herd of Dairy Shorthorns which produce a milk high in butterfat and because of their grass and herb rich diet it is naturally higher in omega 3. We are proud of our history and the land here has been managed by the same family for nearly 500 years, our Hay Meadows have been sensitively managed during this time and are rich in flora and our girls thrive on the food they yield. During the spring many flowers can be seen, many of which are rare, and ground nesting birds such as Curlews and Lapwings are resident as well. Here at the Dairy you can find our on-farm outlet selling all of our meat and dairy produce alongside our visitor and education centre where we host free educational trips for schools and groups and during the summer months family hedgerow safaris. We welcome visitors to the farm and hope to be meeting you soon.