Over the farm gate with... Malcolm Fewster

FOR 20 fulfilling years, West Yorkshire farmer Malcolm Fewster has worked in an industry that never stands still.
Gomersal farmer Malcolm Fewster.Gomersal farmer Malcolm Fewster.
Gomersal farmer Malcolm Fewster.

He specialises in producing milk from his dairy herd over 50 hectares at Listing Mill Farm in Gomersal and during his career he has won many plaudits for the way he farms.

Last summer, Mr Fewster was named the West and South Yorkshire area winner of the Tye Trophy, an award presented by the Yorkshire Agricultural Society in recognition for combining successful commercial farming with sound conservation practice.

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Before that, in 2010, he was awarded a Nuffield Scholarship which enabled him to travel to far-flung corners of the world, including Chile and New Zealand, to learn about less familiar farming systems - before sharing the knowledge he gained with his peers when he returned.

Here, Mr Fewster answers The Yorkshire Post’s ‘Over the farm gate’ questions and, as it is National Breakfast Week (24-30 January), he reveals his favourite plate of farm-reared food.

1. What do you enjoy most about farming?

Being a farmer is a fulfilling vocation as it satisfies the need to do something constructive and creative with my working life.

2. What would you say is the biggest challenge you face on your farm at the moment?

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The challenge in farming is to keep farming. Health, wealth and happiness are key.

3. If you could change one thing about how the farming industry worked, what would it be?

I’m not too judgemental about our industry. Many successful farmers have excelled against the odds, with innovation and diversification. British Agriculture is a brand to be proud of.

4. How do you ensure high welfare standards of your animals?

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Red Tractor, Defra cross compliance and Arlagarden all ensure standards in animal welfare in my business. However, these are no substitute for attentive and informed stockmanship.

5. Describe your own favourite dish of farm-produced food...

Favourite meal would include Yorkshire puddings, made by my wife Cheryl and youngest son Trevor (aged six). Free range eggs and grass fed milk make them extra special. Any leftover will do for desert with local honey. Mmm.

6. How can I go about eating the food/commodities produced on your farm?

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I am happy to say that all my milk goes to Arla. Cravendale is the biggest brand. I was brought up on farm fresh milk and Cravendale filtered milk is honestly a perfect match for unadulterated taste, with the advantage of mega shelf life. Castello blue cheese is also a gorgeous Arla product, first choice on my cheese board.