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Dartmouth at work
While many of us look forward to a rest on Christmas Day farmers across Dartmouth and Kingswear will be out tending to their animals as usual. Steph Woolvin spoke to three people involved with the farming industry from the men who spend their days out on the fields to the local butcher who helps to bring the meat onto our dinner plate...
Phil Bond FARMER
Tell us about your farm. It’s on the road between Dartmouth and the Sportsman’s Arms. I’ve got about 120 acres and a lot of sheep!
How long have you been farming? All my life. Both sides of my family have been farming for generations.
Was it set in stone that you would follow your father and grandfather’s footsteps? I was more adventurous than pre- vious generations – I spent my 21st birthday in New Zealand, as part of a year-long trip round the world. My mum was very impressed with my go-getting spirit, but I think she did wonder when I would come home and settle into farming life!
What was your favourite travelling experience? I visited 13 countries en route home. Riding on the Japanese Bullet Train was a highlight. I also travelled across Russia on the Trans Siberian Railway which was breathtaking.
Where do you sell your meat? A lot of it is taken away and will appear in supermarkets. I have also sold directly to the public at farmers markets, food festivals and Dartmouth Regatta.
Talk us through a typical spring lambing day on the farm? I’m up at about 6.30am for a quick bite of toast before heading down to the barn. Then it’s a matter of helping with births and initial feeds all day. If a lamb is going to die, it will usually be during the first 48 hours, so they have to be monitored 24/7. I have vet students during the spring months so we all take shifts, including my wife Gail. The lambing process starts on New Year’s Eve and finishes at the end of April. We all give a big cheer when the final lamb of the year is born. Then it’s shearing in May.
Is shearing a tricky part of the job? It’s definitely an art, but I’ve been doing it since I was 12. It’s certainly not a money spinner. If I tell you that the wool from 200 sheep generated £13.50 for us last year - you get the idea.
What changes have you seen over the years then? The price we get paid for our prod- ucts has definitely decreased. Many of my mates have had to move away from farming to be able to bring up a family. Those of us left have had to adapt by diversifying and not just producing food. I have been improv-
ing profitability by direct-selling meat for over twenty years. I have also invested in solar roof panels, which generate enough electricity for twenty houses. We have recently completed the conversion of a Vic- torian cowshed into a 5 star, energy efficient, self-catering holiday let.
Why do you open up your farm to visitors once a year? Every spring we host an open day event in collaboration with South Devon AONB. I believe it’s important people see how a working farm operates. It’s also good to promote the work we do for the environment. I remember a grandma watching a lamb being born – she said she had never witnessed the birth of any- thing before. She was very moved. At the end of the visit everyone has tea and cake – they deserve it after listening to all my twoddle!
How do you cope with saying goodbye to your animals? My lambs are more than pound coins to me – if one dies I feel it, but it’s part of being a farmer. I had a pet lamb called Wilber when I was eight years old and he followed me around the farm yard. When it was time for him to go to market, I went with him and Dad to Newton Abbot. That was the start of my farming career. I may not have been
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