Farming

FUW’s ‘Buy The Welsh One’ campaign reaches the Sahara

Published

11 years ago

June 4, 2014

THE FARMERS’ Union of Wales’ “Help Cut Food Miles…Buy The Welsh One” message already promoted in a variety of events at the Welsh Assembly, House of Lords and European Parliament has cropped up – in the middle of the Sahara Desert.

That’s because the union’s Anglesey county branch was a sponsor of Sian Pierce Roberts, of Cefn Arthen, Brynsiencyn, who has just returned from a seven-day, 115km camel trek through the Sahara where she proudly wore the FUW’s “Buy The Welsh One” campaign tee-shirt. Her father Gwyn and mother Nerys are FUW members and Nerys runs the “Pobty’r Bryn” award-winning bakery renowned for its Bara Brith, Taffi Triog (treacle toffee), oat cakes and shortbread. Sian, who recently started working as a midwife after completing a BA course in midwifery at Bangor University, took part in the sponsored Sahara Trek to raise money for SANDS (Stillbirth and Neonatal Death Society). “Since working as a midwife, I have become familiar with the SANDS charity who do a wonderful job providing support for parents, families and friends who have lost a baby,” she said. “The charity supports further research that endeavours to reduce these numbers. “Whilst I’m still young and healthy, I decided that I wanted to help the charity and agreed to participate in the ‘trek’ through the Sahara desert. It was a memorable experience, to say the least. “I had to raise a minimum sponsorship of ?2,250 towards the trip, so I decided to organise events such as concerts, bag packing in supermarkets and barbecues. I wanted to raise money through events where the public would gain something back. “Throughout the 18 months of fund-raising, I received great support from a variety of people, such as local businesses, friends and family and I’m extremely grateful to the FUW for sponsoring me.” In her spare time, Sian enjoys taking part in young farmers’ competitions and is the current chairman of the YFC movement in Anglesey. “Bodedern YFC organised a party and Rhosybol YFC organised a pancake night with the proceeds going towards sponsoring the trip, so I am extremely grateful to them all for the support. “Before setting off I didn’t know anyone on the trip, so I met 20 people for the first time at Heathrow airport on the morning of March 8. We all came from different backgrounds, jobs and parts of the UK but all of us had one thing in common – we were all there to raise money for a charity close to our hearts. “Within days we all became firm friends as we were with each other 24 hours a day for nine days, and we’d support and encourage each other throughout the journey. I organised the trip through a London company called Skyline, so as well as the 21 people we also had three team leaders, three men who would be in charge of the camels, two chefs and one doctor – so we were in safe hands! “We flew from Heathrow to Casablanca, which is at the top of Morocco, then an hour’s flight from Casablanca to Ouazazate, and a fivehour bus ride to the desert, where we met seven camels who were also venturing on the journey to carry our water, bags, food packages and the doctor’s package. “We were about to walk for seven days, with two travelling days either side. From day to day, we got up by 6am, had breakfast and then start walking. We walked for about four to five hours in the morning and two to three hours in the afternoon – apart from one day, when we got a little bit lost, so we walked for 11 hours! “It’s safe to say we definitely completed the 100km but the leader thought it was close to 115km by the end of the trip. The trip varied on a daily basis. The sand piles got bigger and bigger the further we got into the desert, and if we were walking on a flat piece, the ground got dusty, with small and large stones under foot. “There were a few things that would complicate your day and they affected everyone in different ways. One thing I noticed was that we take simple things like clean water, showers and electricity for granted. I’ve never used so many baby wipes and dry shampoo! “It was approximately 30 degrees and the temperature would drop down to freezing during the night. So we had to wrap up warm and make sure that we had a good sleeping bag! I did expect it to be boiling hot but, to be honest, it was not too bad as there was a nice breeze whilst we were walking. “But one of the things I did not expect was the rain – and, sure enough, one night we had heavy rain – and we were in bed by 8pm! The leader informed us the next day, of all the years he has worked in the desert, only once has he experienced rain in the Sahara! “We had been advised prior to the start of the trip to bring ski glasses with us, in the event of a sandstorm.? And sure enough, I experienced three storms whilst I was in the Sahara and they were very vigorous! “It was extremely difficult to walk through these sandstorms as we could only see two feet in front of us! Although I did not want a storm and rain, I’m glad I’ve had these experiences to add to the adventures of the trip. “The chefs and the camel crew would put two tents up every night – one to cook in and one to eat in – and they would always prepare a feast for us. “In the mornings, if we were lucky, we had bread and porridge for breakfast, salad and fruit for lunch and a three-course meal that included soup, vegetables, meat and fruit for dinner. The food was wonderful and it was miraculous what the crew could achieve in such a small tent. “The trip is an experience to remember. I’ve had the privilege of seeing a foreign country, meeting people from different backgrounds and, most importantly, I’ve had the opportunity to raise money for a great charity! “I’d like to thank everyone for all their support, and with their help I’ve raised ?3,400 for SANDS.” Sian will be telling the story of her fund-raising Sahara trek when she attends FUW Anglesey’s annual general meeting on Thursday June 26 (7.30pm) at Tafarn-y-Rhos, Rhostrewfa, as a guest speaker.

Farming

Special farming role for senior Pembrokeshire councillor

Published

4 days ago

December 17, 2024

Bruce Sinclair - Local Democracy Reporter

AN OFFICIAL special farming role for Pembrokeshire’s deputy leader is to be established following a call made to full council, the first time the council has had such a role for a senior member.

In a question to council leader Cllr Jon Harvey, heard at the December meeting of Pembrokeshire County Council’s full council meeting, Conservative group leader Cllr Di Clements asked: “With the recent changes in the budget from the UK Labour Government on Inheritance Tax and Agricultural Property Relief, many Pembrokeshire farmers are feeling concerned for the future of their family farms, many in Pembrokeshire which have been in the same family for generations.

“I have always found it disappointing that in all the years I have been a councillor, and the major contribution farming has to this county’s economic, cultural and environmental well-being, there has never been a Cabinet Member’s title with rural affairs or farming, or agriculture within it.

“To show that this council recognises the importance of agriculture, and the hundreds of millions of pounds generated by farming, will the Leader consider including it in one of the titles of his Cabinet Members’ portfolio?”

Responding, Cllr Harvey said: “I full share your perspective; it’s true this council has never had a Cabinet member with this role; however I can reconsider, I regard all aspects of rural life as vitally important.”

He told members farming and rural affairs came under the portfolio of the deputy leader [Cllr Paul Miller], adding: “we’re all aware of the changing aspects of rural life at the moment, we do have a rural affairs champion in Cllr Steve Alderman, but I’ve had a conversation with the deputy leader and agreed to review this title to reflect the importance of the role and will happily make an announcement in the next few days.”

Cllr Clements responded: “These words say a lot, it shows this council recognises the importance of the most constant and probably most important business in the county.”

Farming

Call for Pembrokeshire to oppose farming inheritance tax withdrawn

Published

1 week ago

December 14, 2024

Bruce Sinclair - Local Democracy Reporter

A CALL on Pembrokeshire County Council to oppose government changes to inheritance tax affecting family farms has been withdrawn, but its proposer hopes his motion will return to a future meeting.

At the Budget, Chancellor Rachel Reeves announced farmers would have to pay inheritance tax on agricultural property and land worth more than £1 million at a rate of 20 per cent, with a £3m threshold for couples passing on their farms.

This compares to a 40 per cent rate on other estates.

A Notice of Motion by Councillor Aled Thomas, ‘relating to Protecting British Family Farms and Preserving Rural Communities’ was to be heard at the December 12 meeting of Pembrokeshire County Council’s full council meeting.

Cllr Thomas, who stood as a Conservative candidate for Ceredigion-Preseli in the 2024 general election, asked that: “Pembrokeshire County Council notes its concern to the proposed changes to inheritance tax announced by the Labour Government in the recent Autumn budget, which would scrap Agricultural Property Relief (APR).

“APR has been instrumental in allowing British family farms to remain intact across generations, supporting food security, sustaining rural communities, and aiding environmental stewardship. This tax is estimated to impact over 70,000 family farms, leaving the average farming family with a tax bill of at least £240,000, which will force many to sell portions of their land or close entirely, paving the way for corporate ownership over family ownership.”

It called on the council to resolve to “oppose the Labour Government’s changes to inheritance tax affecting family farms,” to “advocate for the exemption of family farms to preserve the UK’s food security, rural communities, environmental initiatives,” and to “commit to maintaining its county council farms portfolio, particularly to encourage younger and new generations of farmers into the industry”.

It finished: “This council urges all councillors to stand with Britain’s family farms, to support our rural communities, and to protect the environment by formally rejecting this proposed ‘family farm tax’.”

At the December 12 meeting Presiding Member Cllr Simon Hancock informed members the notice had been withdrawn from the meeting.

Speaking after the announcement, Cllr Thomas, himself a farmer, said: “There was a dispute whether I should have been allowed to submit it as I am a farmer, so I took advice from the monitoring officer that I should withdraw it until I can get a dispensation from the standards committee to speak on the matter.”

He said he hoped to get the motion resubmitted to be heard at the next council meeting.

Farming

Welsh Lamb shines at the Winter Fair Taste Awards

Published

1 week ago

December 12, 2024

Tom Sinclair

THE ROYAL WELSH WINTER FAIR TASTE AWARDS, showcasing the finest native lamb breeds of Wales in a celebration of sustainability, flavour and culinary excellence, were hosted by the Royal Welsh Agricultural Society (RWAS).

The awards, held in collaboration with Cambrian Training Company, the Culinary Association of Wales and the National Culinary Team Wales, spotlighted the exceptional quality of Welsh Lamb and its unique characteristics.

The competition aimed to promote native Welsh Lamb breeds and emphasise their distinct flavours, encouraging chefs, businesses and consumers to consider Welsh Lamb a premium product.

The RWAS says the competition provides a vital platform to showcase the exceptional flavours of native Welsh Lamb breeds while promoting sustainable farming practices.

These lambs are grass-fed, raised in Wales and come with full traceability from farm to fork. The initiative aims to highlight the story behind the meat and the dedicated efforts of farmers in preserving these breeds.

Societies representing seven native Welsh Lamb breeds participated in the competition, held at the Cambrian Training Company building on the Royal Welsh Showground at Llanelwedd.

Each breed’s lamb was expertly cooked by chefs and presented to a distinguished panel of judges, including Dilwyn Evans, a vet featured on TV series ‘Clarkson’s Farm’, Steven Owen, Castell Howell development chef, Neil Fenn, Professor Rhian Goodfellow, OBE and Arwyn Watkins, OBE, executive chair of Cambrian Training Group.

The breeds showcased included Badger Face Welsh Mountain (Torddu and Torwen), Balwen Welsh Mountain, Black Welsh Mountain, Clun Forest, South Wales Mountain, Llanwenog and Pedigree Welsh Mountain.

Each lamb had been bred, born and reared in Wales, ensuring sustainable and traceable farming practices.

The awards highlighted the diversity among native Welsh Lamb breeds, from the Torddu and Torwen’s hardy nature to the Llanwenog’s docile temperament and premium meat quality.

Farmers and breed societies demonstrated the unique traits of their lambs, such as flavour, sustainability and adaptability to diverse farming environments.

Arthur Davies (South Wales Mountain) and I. T. Davies & Son (Clun Forest) were declared joint winners of the Royal Welsh Winter Fair Taste Awards. Both breeds impressed the judges with their remarkable flavour, tenderness and quality, showcasing the very best of Welsh Lamb.

The event emphasised the importance of promoting the culinary excellence of Welsh Lamb alongside its visual appeal in show rings.

Guest judge, Dilwyn Evans said: “It has been an absolute honour to judge the Royal Welsh Winter Fair Taste Awards and experience first-hand the superior taste of native Welsh Lamb.

“This exceptional meat not only embodies the rich heritage and dedication of Welsh farming but also highlights the importance of preserving these unique breeds and the sustainable practices behind them.”

The RWAS thanked the judges and Cambrian Training Group for their continued support, helping ensure the lambs were cooked to perfection for the competition.

With the awards, Wales has cemented its position as a leader in premium lamb production, bringing the exceptional flavours of its native breeds to the forefront of the culinary world.