Duncan Farrington, Author at Farrington Oils

Everyone’s at it, It’s amazing how a few consecutive days of dry weather completely changes one’s mood after the long wet winter. Fields that were water logged on a Monday morning and looking more appropriate for planting rice than wheat were, by Thursday afternoon, dry enough to start thinking about preparing the soil to plant our spring crops.

From an impatient farmer’s perspective, spring arrived around the middle of March, since when we have been working continuously. It is not just us, as all our neighbours are busy working away in their fields as everything appears to need doing at once.

The first job was to put some fertiliser on the autumn planted crops as soils warm up and day length increases, letting dormant crops realise it is time to start their long growth through spring. To achieve this growth, crops, like humans, require good nutrition to grow healthily, which is gained from the soil and some extra plant food in the form of fertiliser.

Fertiliser applied, attention turned to crops that are not yet planted. Firstly the spring beans, which were planted in pretty much ideal conditions in the third week of March. Next it is the spring wheat this will take a bit longer to create an ideal seedbed, rather than rushing in just to get the job done quickly. We have started cultivation in preparation for the wheat, but on our heavy clay soils they can change from mud pie texture to concrete in the space of 36 hours, meaning that a mixture of perfect timing, a bit of luck and working with nature rather than fighting it is the name of the game.

In addition to being busy on the farm, we also start thinking of the new season of shows inFarrington Oils. Farrington’s Mellow Yellow is now ten years old and I have always enjoyed meeting customers at food shows, as they provide the perfect opportunity to explain to existing and potential customers why they may like to try our products. The first show of 2015 will be the BBC Good Food Show in Harrogate. We are currently putting the stand together in the office, making sure everything looks spick and span, ready to go, as well as making sure we can get it all in the back of a van to take to Yorkshire. If you are going, we will look forward to seeing you there. If not, then look out for us at other shows during 2015.

Mornings are becoming lighter as day length increases with the tempting hint that spring is coming. Some days are lovely bright and clear, with birds starting to sing and snow drops making an appearance after the long winter nights. Then we have another day of rain falling on saturated soils, just to remind me that spring is not here yet and my hopes of getting to the fields to start our spring planting of crops are still some way off.

I find this time of year frustrating as our heavy clay soils need time to dry out before we can work on them. But if like last year the wet winter persists, April will soon upon us before the crops are in the ground and there is the feeling of fighting a loosing battle with nature, as time runs out for the plants to grow well. Anyway, there is still plenty of time to wait for a few days of sunshine to dry the soils out and bring them back to life after winter.

Until then we have been busy with a couple of winter projects in the workshop. Firstly we have converted an old grain trailer, giving it a new lease of life to transport our digger to different fields. Father and Marvin have cut and welded steel into place and now it is ready for a coast of paint to finish the job off.

The second main project has been the laying of a new drying floor in the grain store. This is a major investment that will dry the crops once it is harvested by blowing warm air through a perforated wood and metal floor. The principle is a bit like a hairdryer, but the scale is somewhat bigger, as the floor is capable of drying around 400tonnes of grain at a time. The floor is laid and now just needs finishing off by laying concrete around the edges. The concrete is ordered and when it arrives, it will be all hands to the deck manning wheel barrows to get the concrete from the lorry to the back of the barn in good time, hopefully without spilling any. If all goes to plan it will be a bit like a synchronised wheelbarrow derby.

www.leafmarque.com

Farming Diary

From LEAF Demonstration Farmer Duncan Farrington

Mornings are becoming lighter as day length increases with the tempting hint that spring may be on the way. Some days are lovely bright and clear, with birds starting to sing and snow drops making an appearance after the long winter nights. Then we have another day of rain falling on saturated soils, just to remind me that spring is not here yet and my hopes of getting on the fields to start our spring planting of crops is still some way off.

Whilst not a dairy farmer I have plenty of friends around the country who are; sadly the numbers are decreasing, at around 10 leaving the industry every week. The UK currently has around 14,000 dairy farmers producing 80% of Britain’s milk and dairy products.

As with decreasing oil prices, one can’t help but notice milk prices are also in free fall on supermarket shelves; at around 43p per litre it is cheaper than bottled water and less than half the price of cola. The unsustainable prices are hitting the headlines with all sorts of people being blamed, not least the supermarkets for forcing farmers out of business. However, while I have genuine sympathy for farmers having to sell their milk for less than the cost of production, it is too simplistic just to blame supermarket price wars.

As with many industries in a free market, global society, the trend of less UK dairy farmers will continue, whilst the size of those remaining will increase. Where a few years ago the average dairy herd was around 80 cows, they are now two or three times that size, becoming more efficient and producing more milk. Long term there is a huge growing demand for milk and dairy products globally, however at the moment this has dropped off. The slowing Chinese economy means they are consuming less milk, including British produced milk powder; the situation being so bad that Chinese dairy farmers are pouring milk down the drains and culling cattle. Secondly due to economic sanctions against Russia, the Russians are currently not buying any French cheeses.

Additionally, because of warm wet weather in the UK and Ireland over the last few months, grass has grown well and the cows have produced plenty of milk, all at a time when there simply isn’t the demand. Basically the situation for dairy farmers around the world is going to get worse before it improves.

Everyone from farmers, processors, retailers and politicians are trying to workout a way forward. Unlike the price of oil going down (and let’s face it, I like paying £10 less every time I fill the car up), in an industry controlled by multinational companies who can manipulate the price and politics. Dairy farmers are small businesses, at the mercy of the market and therefore a balance has to be struck between nurturing an efficient British dairy sector, whilst ensuring the industry doesn’t disappear completely, which would be catastrophic on all levels, especially when demand for milk increases if we can’t produce it here in our own country.

We should relish quality milk produced in Britain. Milk is packed full of goodness with dozens of proteins; vitamins; minerals; carbohydrates and healthy fats. Full fat milk (3.5%) has less than a third of the fat content of a ‘low fat’ chicken diner (11%). Also at less than half the price of cola and full of calcium rather than sugar, it is better for your teeth too. Go and buy an extra pint today, great value for a fantastic product!

Sometimes I just have to spend a few undisturbed days in the office with my head buried in spreadsheets trying to do some strategy planning for the future of the business. As well as being vitally important, I do enjoy trying to work out the best way for all the pieces of the jigsaw to fit together.

Firstly I will be updating my whole farm Environmental Policy. This document is all about what we stand for and looks at everything from water resources and wildlife, to staff and the machinery choices we make on the farm. It is a true record of where we are as a business, as well as putting some targets for the following year. I update this annually, following discussions of what our ambitions are for the year.

Then there are the cash flow forecasts that need completing for this year and next, a vital tool to help give an indication of where and when the money is going to come from and what we will have left to invest. Farming, like any other business, does not have a crystal ball, particularly when it comes to predicting future weather and commodity trends, but it does give me an indication to start planning around.

Business planning is a combination of strategy, mixed with plenty of compromise, a bit of aspiration and a realisation that not everything can be done at once. For example over the last couple of years the farm has had to cut back its shopping list drastically due to a poor harvest two years ago. The tractor we recently bought, I wanted last year, but couldn’t afford. Now I am looking at the investments required for the next two years and trying to prioritise those, whilst trying to keep the business agile.

Our fourteen-year-old combine harvester is a crucial piece of machinery. A wheel recently departed from the rest of the machine on the road and the combine ended up in the ditch. Thankfully no serious damaged was done to people or machine, however, this brings home the fact that we need to look at replacing this over the next couple of years and at around half a million pounds for a new one, I will be looking for another used machine. For this year, one of the things near the top of the list is a solar power system to go on the oil factory roof. This ticks many boxes both financially and environmentally, so as long as I can get the figures to work, it should become a reality over the next few months.

www.leafmarque.com

Farming Diary

From LEAF Demonstration Farmer Duncan Farrington

10 Years & Exclusive Preview

Farmer Duncan Farrington launched Farrington’s Mellow Yellow cold pressed rapeseed oil in 2005. Produced on the Farrington’s family farm in Northamptonshire, we have since expanded our award-winning range to include dressings and mayonnaise. However, it was two years before its launch in 2003 that Duncan decided to become a LEAF Demonstration Farm and planted rapeseed crops under the LEAF Marque standard. This decision to grow and produce his brand of cold pressed rapeseed oil to the highest environmental standards raised the bar of British produced culinary oils as he led the growth of the sector within the UK and numerous awards followed.

Duncan started selling bottles of Mellow Yellow cold pressed rapeseed oil to independent retailers from the boot of his car. Since then he has seen sales of Mellow Yellow grow as consumers switch to using the British product over other culinary oils. Duncan Farrington, said, “We are still a small farm producer. Compared to the olive oil and sunflower oil market in the UK we generate only a fraction of sales but we have focused on quality and grown sustainably. We will continue to produce a high-quality product that is accessible to everyone, from home cooks to the leading chefs in the world”.

Leading chefs to discover Farrington’s early on included Jamie Oliver and Nigella Lawson. Duncan introduced himself to Jamie at a trade show in 2006, and since then has produced one of Jamie’s brands of rapeseed oil as well as being on the menu at his Union Jacks restaurant. Nigella was an early fan too, naming Farrington’s Mellow Yellow as her rapeseed oil of choice in her book Kitchen. More recently, we were chosen by Michel Roux Jr’s Cookery School to become a partner. The school contacted Farrington’s because their chefs have been using the oil since the school opened in 2013.

We received our first Gold Taste award for the oil in 2006, with the latest Gold Star awarded to our flagship cold pressed rapeseed oil in 2014. Duncan’s wife Eli Farrington shares his passion and with her meticulous approach, has produced our dressings and mayonnaise recipes, again picking up many awards. Continuing to strive for quality, the range is one of the few widely available that is completely free from additives and is Vegetarian Society Accredited and Coeliac UK Approved.

A key part of the rebrand involved customer research. We asked customers what they like about the Mellow Yellow cold pressed rapeseed oil and what’s important to them when selecting a culinary oil. Based on this research, we have simplified the information on the front, retaining the important elements, particularly the British flag as provenance is one of the most important factors for shoppers.

10 years of cold pressed rapeseed oil. From a leading actress and a butcher to Michelin star chefs and business leaders; all part of this modern farmer’s story.

Celebrating 10 years, Farmer Duncan Farrington thanks the people who supported his British culinary oil with the first 10, new look bottles off the production line.

Farrington’s Mellow Yellow cold pressed rapeseed oil celebrates its 10th anniversary with a redesign and fresh look. The success of this British brand of culinary oil has been achieved through lots of hard work, as well as support from a wide variety of people. Duncan started selling bottles of Mellow Yellow cold pressed rapeseed oil to independent retailers from the boot of his car in 2005, including his first stop at the local butcher, H Johnson & Sons in Thrapston. Mr. Johnson agreed to give it a try on a sale or return basis and within a fortnight had placed his second order having completely sold out.

In 2003 Duncan became a LEAF Demonstration Farmer, as part of a network of farmers who talk to the public about their environmentally friendly farming practices. Actress Tamsin Greig launched the Farrington family farm as a demonstration farm. Tamsin was playing Debbie Aldridge in the Archers at the time, where the character had just completed her LEAF audit on the show. Duncan invited Tamsin and her family to the farm where she planted an owl box to mark the occasion. Later with LEAF Marque accreditation for his rapeseed, Duncan began producing Farrington’s Mellow Yellow rapeseed oil to the highest environmental standards and raised the bar of British produced culinary oils.

Cold pressed rapeseed oil continues to grow in popularity and is much loved by chefs and home cooks alike, who appreciate its culinary and health properties. Leading chefs to discover Farrington’s early on included Jamie Oliver and Nigella Lawson. Duncan introduced himself to Jamie at a consumer show in 2006, and since then has produced one of Jamie’s brands of rapeseed oil as well as being on the menu at his Union Jacks restaurant. Nigella was an early fan too, naming Farrington’s Mellow Yellow as her rapeseed oil of choice in her book ‘Kitchen’. More recently, the company was chosen by Michel Roux Jr’s Cookery School to become a partner. The school contacted Farrington’s because their chefs have been using the oil since the school opened in 2013.

Duncan also acknowledges other people who support British agriculture and who have, in one way or another, been advocates and mentors. Duncan says, “Our success has been achieved not only with a great product but also through working with great people who believed in what I was trying to achieve right from the start. From the food writers and independent shops to the national retailers and Michelin-starred chefs, all of whom I’ve enjoyed working with and who have supported us on our journey from humble beginnings”.

The ten people to receive bottles of Farrington’s Mellow Yellow cold pressed rapeseed oil are Judith Batchelar, Graham Cassie, Sheila Dillon, Tamsin Greig, Adam Gray, Nigel Johnson, Nigella Lawson, James Martin, Jamie Oliver and Michel Roux Jr.

Thank you for 10 years of cold pressed rapeseed oil, here’s to 10 more!

Whilst putting branches on a bonfire is admittedly very different to talking to customers in a farm shop about the virtues of using Mellow Yellow to cook their roast potatoes in. They both make me feel that winter is here, getting one in a festive mood ready for Christmas. It’s a great time of year. It is also a great example of the diversity of jobs involved on a modern farm, and whilst we may not be masters of them all, we certainly have to be a Jack of all trades. For it to really work, though, you do need a great team of different skills which we have at Bottom Farm.

With the shortening of the days, winter routine on the farm is well underway. It is the time of year when trees and hedges are pruned or planted, ditches are cleaned and general maintenance takes place using a variety of men and machines. There is nothing better than a cold damp day, removing overgrown and falling braches from trees, sawing some of the wood into logs for the home fire and making a bonfire in the field for the rest. I love this work as it gives a real satisfaction of a hard day’s work done, whilst carrying out an important conservation operation, encouraging healthy hedges and copses.

These days I don’t get to do as much of the actual conservation work as I would like and have to delegate the role to the guys on the farm. Whilst my neighbouring farmers use this time of year as a chance for some good old fashioned exercise, before finishing early for a warm bath once the sun goes down. I turn my attention to selling our Farrington’s Mellow Yellow rapeseed oil brand, in the busy run up to Christmas.

November and December is a very busy time for Farrington Oils. In the factory, the presses run flat out producing oil, whilst the guys just as busy putting it into bottles ready for the shops. Additionally, we attend major food shows in London and Birmingham, as well as spending winter evenings going around our customers in the County and further a field supporting them in their festive evenings, where people come along to taste (and hopefully buy) many of the delicious foods on the show.

Earlier this year, Farrington’s Mellow Yellow cold pressed rapeseed oil was selected as a partner to Michel Roux Jr’s Cookery School, located at Cactus Kitchens in central London, which offers an array of unique and intimate cooking experiences. The cookery school has used Farrington’s Mellow Yellow since it opened its doors in 2013.

Cold pressed rapeseed oil continues to grow in popularity and is much loved by chefs and home cooks alike who appreciate its culinary and health properties. Visitors to Michel Roux Jr’s Cookery School can enjoy using this British produced cooking oil in full-day experiences with Michel, as well as his protégé – senior Sous Chef Monica Galetti, and during technique based classes taught by his Head Chefs.

Anna Ratcliffe, Director at Cactus Kitchens, said “Here at our cookery school we love the quality of Farrington’s cold pressed rapeseed oil and are very proud to be associated with such a fantastic family business and brand. It’s great to be able to showcase such a wonderful product to our customers.”

In November, Eli Farrington was invited to join Michel Roux Jr in a masterclass with the Michel Star chef himself. Eli enjoyed a fantastic day and created a number of dishes under the watchful eye of Michel. Here is a full list of the recipes she created:-

Poached Scallops with Leeks and Smoked Salmon

Bread Charlotte with Confit Duck

Rough Puff Pastry

Chausson Aux Pommes

Autumn Planting is Completed, with the last of the wheat being drilled into wetter soils than I would like, but on the whole a pretty good season. Well done to Marvin who has been chief drill man this year. Now the anxious wait and watch as the wheat emerges, to see if there are any embarrassing misses or wobbly bits in fields, providing neighbours with the chance for friendly ribbing and entertainment. – I’m sure Marvin will be fine and everything will look spot on.

I have had a couple of days on the drill this year, including one field where I have missed patches. Hopefully, there will be eleven equally spaced bare patches across the field, each around 4 by 6 metres in size. These are skylark scrapes, which are designed to allow skylarks to land and take off safely, as well as to have dust baths and sun bathe. Being scattered in the field, they allow skylarks to nest under the safety of cover from the adjacent crop growing around them; thus reducing the risk of predation of these endangered ground-nesting birds by foxes, buzzards or kites for example. This a brilliant example of one of the sustainable farming practices carried out by LEAF farmers www.leafuk.org

We have had the excitement of a new tractor arriving this month. The British built New Holland replaces our thirteen-year-old John Deere, after 5600 hours of reliable service. This is equivalent to a car travelling at around 45 miles per hour doing over a quarter of a million miles, but remember it is in muddy, bumpy fields, often carrying or pulling heavy loads. As well as a tractor, it also had a loading shovel on the front, used to load lorries with the crops after harvest. The loading shovel was 21 years old and I reckon has loaded over 50,000 tonnes of crops, hardcore, and other materials over its life. That is equivalent to 35 million bottles worth of Farrington’s Mellow Yellow!

The new tractor certainly has a lot to live up to. I chose it because the engine is superior, using the latest emissions technology, making it very frugal and clean. It has all the usual toys and buttons, from cab suspension, tiptronic gear box, air conditioning to blue tooth radio. However, because it is blue rather than our usual green, the girls in the office are not so convinced it matches our other two tractors. However at three times the cost of an average family car, I won’t be adding to it anytime soon. Besides, Marvin will be getting a complimentary pair of overalls to match it.