Annie Thomas – Agriculture
Annie Thomas is taking the next step towards a career in agriculture after achieving a Distinction in her Level 3 Technical Qualification in Agriculture Land Management and Production.
Posts
Food, Farming and Futures pilot inspires young people to discover new futures
A pioneering project at Reaseheath College and University Centre has helped local pupils discover new possibilities for their futures, with one young participant now dreaming of becoming a plant scientist.
Young dairy leaders gather at Reaseheath for national training programme
Reaseheath College and University Centre welcomed the next generation of dairy leaders to campus as it hosted the Holstein UK Advanced Dairy Training Programme (ADTP).
1945 dairy student revisits Reaseheath as thousands attend lambing weekends
A former dairy student who studied at Reaseheath in 1945 returned to campus to see the next generation of farmers in action during the college’s popular lambing weekends.
£4,000 scholarship launched to help Cheshire’s next generation of rural leaders go global
Ambitious young professionals working in Cheshire’s land-based industries are being encouraged to apply for a £4,000 travel scholarship designed to fast-track careers and bring fresh thinking back to the county’s rural economy.
Students build essential safety skills at farm and forestry health and safety day
Students at Reaseheath College and University Centre took part in a dynamic, industry-led Health and Safety Day last week, designed to strengthen the professional skills and confidence they’ll rely on throughout their careers.
Reaseheath wins gold stand and cattle prizes at Cheshire Show
Reaseheath College and University Centre had a showstopping presence at this year’s Royal Cheshire County Show, proudly taking home first place in the Trade Stand Competition and celebrating outstanding success in the cattle show ring.
Reaseheath offers farm diversification Bootcamp to future-proof rural businesses
Reaseheath College and University Centre has launched a new Skills Bootcamp in Farm Diversification, tailored for farmers and agri-business owners who are exploring new ways to add value to their enterprises and build for the future.
The Skyr’s the limit for Yorkshire Dales farmer
A pioneering Skipton farmer Sam Moorhouse is Britain’s first to make and sell a healthy Icelandic style super-yogurt.
Dairy engineer
Thorarinn Sveinsson with Sam Moorhouse
After completing his National Diploma in Agriculture at Reaseheath and spending time travelling Australia Sam knew he wanted to focus on the future of his family farm.
Sam of Hesper Farm at Bell Busk, initially launched Hesper Farm Skyr at the 2015 Harrogate Fine Food Show after researching ideas on how the family dairy farm could diversify.
Inspired by his research into the Icelandic cow and trips to Iceland to train in the art of making the naturally fat-free skyr, Sam recognised the potential of the product.
After extensive market research to confirm the demand for skyr in the UK, he took the product to Reaseheath Food Centre for initial trials to achieve his perfect formula.
Sam, 22, whose family has farmed locally for generations, is proud to be the first farmer to launch skyr in Britain and the first to bring skyr to the market with British milk. The skyr is produced onsite using milk from the farm’s award winning Airburn herd.
It’s currently available to buy from a host of farm shops and delis across the Yorkshire as well as being stocked by chefs and businesses via Wellocks wholesalers and plans in place for further expansion later this year.
He explains: “I started to read up on skyr when I was looking at ways we might be able to diversify. It really caught my attention because of its massive across Scandinavia and Iceland, and has really taken off in America too.
“It’s a really interesting product with great health benefits and I realised no-one was making it here. We are the first farm to make it onsite with our own specially-trained expertise, using our own British milk.
Baby the cow
“The cow on our pots and logo epitomises what we are trying to do. It’s a drawing of a cow called Baby that I bought at auction a long time ago. I liked the look of her unusual markings. Her temperament means she always stands out from the crowd too.
She does exactly as she pleases and there is no persuading her otherwise! She’s been with us all these years and really represents our aim in doing something different and making skyr – we don’t follow the herd.”
Sam realised he would need expert tuition to learn how to make it, so set off for Reykjavik and asked around delis until he was put in touch with dairy engineer Thorarinn Sveinsson, who works for the Icelandic Farmers Union. Thorarinn taught him the labour-intensive process behind making skyr and then visited Hesper Farm once the new purpose-built dairy was finished to make sure the skyr Sam was producing was perfect.
Hesper Farm Skyr range
Thorarinn said: “I had been getting increasing numbers of phone calls from people interested in skyr but I was so impressed with Sam, I knew I wanted to work with him. He has taken the whole process so seriously and has paid attention to every last detail. In fact he is using a heritage culture which originally dates back to 874,meaning his skyr is genuine Icelandic skyr – the real thing made in the Yorkshire Dales.
“Skyr is part of everyday life in Iceland. I am sure that with its delicious taste and the health benefits you’ll see it becoming part of life here too. I have loved my visit to the Yorkshire Dales. It is a truly beautiful part of England.”
With business going from strength to strength, most recently Sam featured on James Martin’s Home Comforts where he demonstrated his approach to skyr production.
For more information about Hesper Farm Skyr please visit www.hesperfarmskyr.co.uk
