Farmer diversification - the success stories
Next month will see the opening of Greenlands Farm Village at Tewitfield, the area's latest example of farm diversification. It will be following in the footsteps of several other farms across the district which have decided to boost their incomes by opening to the public.
The first attraction of its kind in this area was Docker Park Farm, near Arkholme, which opened in 1990. This week, we take a special look at how Docker Park, the Pudding House at Cockerham, Bridge House Farm at Wray and Old Holly Farm at Cabus diversified and how they've coped with the change.
DOCKER PARK FARM
WHEN Geoff and Hilary Ford decided to open their farm to the public, it was a step into the unknown.
"We were a small farm with a lot of pigs but the pig industry was not viable and we needed to do something," said Geoff.
So the couple spent a lot of time touring around Scotland where several farms had already diversified, and gathered some useful advice and ideas along the way.
With support from outside organisations, the Fords were able to open Docker Park Farm as a visitor attraction in 1990 and since then, thousands of people have donned their wellies to enjoy a day out there.
Over the years, the Fords have added different attractions and organised special events to encourage new visitors.
"We made use of what we already had and brought in a few rabbits and some extra chicks. We soon realised that it was the baby animals that visitors liked to see the most," said Geoff.
But in farming, as with most businesses, you never really know what's round the corner and when foot-and-mouth struck in 2001, this could have been a devastating blow for farms like Docker Park, so once again, the Fords looked to diversify and opened a boarding kennels.
After 54 years at Docker, the couple are now planning to retire and have put the farm on the market. They plan to stay in the area but have never regretted their decision to diversity.
"It probably was the saviour for our farm," said Geoff.
WALLINGS
(PUDDING HOUSE) FARM
Who runs the farm?
Peter Walling's brother, Allan, helped by Peter's son, Philip.
What sort of farm is it?
Dairy with some beef animals.
Why did you decide to diversify?
We diversified into ice cream about 20 years ago to help income as the farm wasn't profitable enough.
When did you open as a visitor attraction?
2005.
How many staff do you employ?
About 20 full-time members of staff including Peter's two sons.
What's the most popular attraction for visitors?
It's probably the mixture of retail (local food shop and farm butchers shop), caf/restaurant (Pudding House) and the ice cream and chocolate shop. Oh don't forget the hens...I suppose it's the old saying, "the whole thing is greater than the sum of its parts."
How did you get the funding?
We didn't really get any funding, only a bit for marketing.
How much help/advice did you get from outside organisations and who were the most supportive?
Made in Lancashire are very good and Business Link have a wealth of knowledge you can tap into.
Did you continue running the farm alongside the new venture or has that taken over?
The farm still runs under the same company umbrella as the venture but in terms of turnover, the farm only generates about five per cent.
What advice would you give any farmers contemplating a similar change?
Do your homework and get plenty of advice. It's no picnic and its not farming – nothing like it! – and be prepared for a major life change.
Any future plans for development?
I've always got ideas and plans, ask my bank manager. Among them are rhubarb and custard ice cream, cookies and cream ice cream, and mail order handmade chocolates. (I forgot my wife makes chocolates as well as looking after me and our five children.)
Currently, the business is taking on another restaurant that came up for lease at Thurnham Hall which should be a challenge. I would like to think we will be able to put our mark on the operation, regarding supporting local farmers and suppliers, thus cutting down on food miles and putting some Lancashire dishes back on the menu.
We are very much a 'farm to fork' or 'cow to cone' business, and as a family we are totally committed to providing our customers with a really great food experience, whether it be a vanilla ice cream cone or a three-course a la carte meal.
BRIDGE HOUSE FARM
Who runs the farm?
John Staveley. His wife Pat used to help milking cows and did all the paperwork but can't do that now as she's too busy with Bridge House Farm.
What sort of farm is it?
Dairy and sheep.
Why did you decide to diversify?
We were very disillusioned with the way farming was going and couldn't see that it would get much better, as we had a small farmyard with traditional stone buildings, which was quite labour-intensive to house stock. The buildings were situated within the village so in a good location. We had also been approached by the council looking for some land to build a car park for visitors to the area.
When did you open as a visitor attraction?
December 2004. We thought it would be good to open in the quiet season to get used to things, not having any experience of this sort of thing before.
How many staff do you have?
Two full-time: Pat and a chef, and 11 part-time including weekend staff. All live in the village or very close by.
What's the most popular attraction?
Greenfoot Garden Centre newly opened in 2008. Also, we now have a riverside terrace which is really popular when we have the weather for it. I think mainly people come for the walking, for which we can help plan routes, depending on age and experience. They can also meet up with friends over our well planned menu which has just been awarded "highest quality assured" from Made in Lancashire.
How did you get the funding?
We worked with The Bowland Initiative at first and they helped us to apply for a grant and put together a business plan etc.
How much support did you get from outside organisations and who was most helpful?
At first we had a lot of help from John Welbank at the Bowland Initiative.
As far as the day-to-day running of a tea room was concerned, I had to play it by ear which was a big shock from milking cows. It has been a very steep learning curve but I also had some good help from Business Link with regards to general regulations etc.
Did you continue running the farm or has the new venture taken over?
John still runs the farm with help of a local lady who now does the books. The farm is still the major business and at the moment I don't think the tea room will take over unless John decides he wants to be a chef and not a farmer!
What advice would you give to farmers contemplating a similar change?
Be very cautious. There are organisations who love to give you advice but, at the end of the day, they won't be able to tell you if it will make you any money or not. Don't diversify to prop up the farming business, thinking the new venture will make you a lot of money. The grass isn't always greener. But if you have a hobby or a passion about something and would like to follow it up, then go for it, but do plenty of research and don't rush into anything. Beware of "so-called" experts and trust your own judgement.
Any future plans for development?
This year we are trying to develop some courses for willow work and woodworking and maybe other crafts to be held at the tea rooms in summer.
Old Holly Farm
Who runs the farm?
Brothers David and Ian Pye.
What sort of farm is it?
250-acre organic dairy farm – approx 80 acre to arable (wheat, beans and barley).
Why did you decide to diversify?
We had some unused farm buildings which were in need of development, and we looked at various options. Ultimately, we wanted to provide the local area with something for children, but also the opportunity for people to get closer to farming and to understand where their food comes from.
When did you open as a visitor attraction?
September 2007.
How many staff do you employ?
Approximately 25 people (excluding David and Ian). Two are family.
What's the most popular attraction for visitors?
Indoor Soft Playbarn plus the calf shed, animal courtyard (Lucy the snoring champion is a particular favourite!) and the dairy viewing gallery are all popular.
How much help/advice did you get from outside organisations and who were the most supportive?
There's plenty of help and advice out there. It's just a case of looking around for it.
Did you continue running the farm alongside the new venture or has that taken over?
We run the farm (Old Holly Farm) and the attraction (Old Holly Limited) as separate businesses.
David and Ian run the farm and a manager runs the attraction.
However ,we meet at least once a week to go through ideas, updates and issues as well as identifying how we can mirror the farm seasons within the shop, cafs and education facility. We also get a monthly update from the farm covering livestock and crops, so our customers can read about what's been happening on the farm.
What advice would you give any farmers contemplating a similar change?
Planning and research is key.
Any future plans for development?
We are always looking forward and trying to build on what we already have, but we want to do everything to the highest standard before moving on. As they say: "There's no point letting grass grow under our feet!"
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Thursday 24 May 2012
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