Nick main Calum out on the Surrey County Present with me at a protected distance behind, armed with a stick!
As a principal enterprise, we additionally used to breed highland cows at our farm on the Surrey/Sussex and Kent borders. These are fabulous beasts being way more docile than they could look with their spectacular horns. Sadly in industrial phrases they’re onerous work and regardless of being one of many UK’s oldest native breeds of cattle, are at present on DEFRA’s “in danger” register.
We had round 100 beasts, all pedigree with traceable bloodlines by way of the Highland Cattle Society going again to 1885, and we used three inventory bulls on our farm. Calum (within the image above) was dwelling bred, three years outdated and takes care of a hareem of 18 females; he weighed round 800kg. We’re severe breeders and have been delighted to grow to be authorized by Waitrose as one in every of their nominated farmers final 12 months after rigorous qc, web site visits and unbiased audits.
Waitrose are an enormous supporter of the UK’s native breeds and British farmers usually. As a enterprise they actually recognise that high quality counts and you’ll have observed their highland beef promotion at Christmas time in chosen shops… Waitrose additionally recognise that high quality prices extra they usually do pay farmers a premium for his or her highland beef, recognising the for much longer manufacturing course of, and that may be a big credit score to their enterprise ethos.
Individuals usually ask what the hyperlink is between the shaggy monsters and champagne. Whereas “nothing tangible” is perhaps a truthful reply, the explanation for our involvement with this breed over others was their specific premium nature. Identical to champagne, the meat manufacturing can’t be hurried as they develop very slowly and don’t are typically mature till 30 months outdated (versus continental cattle which may be from 14 to 18 months). A few of the absolute best highland beef is from 48 month outdated bullocks which have lived an out of doors life feasting on heather and bilberries – however laws makes their manufacturing very tough. Equally, females are usually not bred till they’re within the their fourth 12 months. All of this implies downtime and severe funding as a farmer – however a terrific pure product on the finish of the day. Our beasts stay outdoors all 12 months spherical and love a chilly snap to remind them of dwelling!
These rules echo our champagne motiviation. Our principal Non-Classic champagne is aged in bottle within the producer’s cellars simply outdoors Epernay, France (earlier than disgorgement) for at least three years versus the authorized minimal of 15 months. The household producer is three technology practised on the artwork of champagne making, nurturing his personal vines all 12 months spherical so that each one points of the manufacturing are inside his management – as we are saying from vine to wine. 22 hectares of winery dotted across the area and in a number of the absolute best Cru villages offers him a possible manufacturing of solely 250,000 bottles per harvest as portions are rigorously managed to make sure solely one of the best juice pressings are used. Quarter of 1,000,000 might sound rather a lot however actually shouldn’t be many, contemplating the area has potential for 360m bottles in a 12 months – and that’s earlier than the deliberate growth by one third to cater for theoretical will increase in world demand.
So there it’s; we imagine {that a} deal with high quality makes an enormous distinction in the long term; that alone is the right cause to nonetheless be working with the identical champagne producer after 15 years – and breeding highland cows on the similar time!
Convey on the bubbles…
Pip pip
