It was a beautifully warm, sunny evening in July when 19 members met up at PD Smales & Son, Lyburn Farm, Landford, on the edge of the New Forest for one of their farm tours. Lyburn Farm host 4 of these visits at the end of June, start of July as their answer to Open Farm Sunday which is held earlier in June. The reason they do these later is that their farm is relatively quiet in early June and there would be little to see. The owner (Mike) started off the visit by loading about 90 visitors in total onto 2 farm trailers where we were seated on bales of straw, which despite appearance were surprisingly comfortable. He explained we would be travelling to all areas of the farm and stopping in a number of places where he would give us some further commentary. The farm is a mixture of arable, dairy and vegetable and fruit growing. The arable is used to feed the herd of Pedigree Holstein-Friesian cattle in winter while the organic veg is harvested for Riverford, Abel & Cole and Waitrose, amongst others. The milk from the herd is made into cheese and production peeks at ¾ ton per week. This is then sold locally and in selected farm shops.
On our travels Mike stopped and explained the activities carried out at 4 separate areas, this including fields of runner beans, courgettes and maize and a field that had just been cut for silage and hay. Mike invited questions at every stop and the trip took nearly 2 hours there were so many. We noticed a number of structures at various points around an open area which were deer stands. Mike explained that deer can be a nuisance and over the last 2 years they have had to cull over a thousand deer but at the last survey it was estimated that the herd was still around 9000. At one point we stopped at a large reservoir which had been constructed 30 years ago and now provided the majority of the water for the farm, for the animals, crops and cheese production. The current owners have been on the farm for over 50 years and the next generation were supporting the drivers by opening gates etc or driving the tractors. Finally, we met the Holstein-Friesian herd who obligingly came over to our trailers to investigate.
On returning to the farmyard, we found a number trestle tables set up for a cheese supper along with locally produced cider, beer and wine prepared by Judy and her helpers. After we’d finished eating and drinking there was a chance to buy some of the delicious cheeses which had formed the basis of the supper.
All the comments I heard about the trip were positive and it was good to know that any money that the farm had surplus after taking their costs from the tours will be donated to charities, an all-round worthwhile trip.
Ann Barter
