From the Farm
The islands’ farms are a valuable source of high quality meat and dairy produce. But, just as importantly, they are a living link with the traditional rhythms of life.
Don’t be surprised to find yourself stuck behind a herd of Guernsey cows, as they make their way home for milking. And take the time to stop and chat with a Sark ewe if she brings her lambs to the fence to meet you. Like the islands themselves, local farming is small, traditional and unhurried.
The Guerney Cow
The island’s greatest ambassador has four legs, two horns and a taste for grass: the Golden Guernsey is renowned across the globe as a leading specialist dairy breed.
The Guernsey cow of today is thought to have originated from crossing native black European wild cattle with larger Roman cows from the south and mixing them with high milk yielding animals brought to France by Norse invaders.
The late 18th century saw an end to the long war with France. This curtailed Guernsey’s lucrative privateering ‘industry’, which forced countless locals to find new ways of making a living. Many turned to dairy farming and some went on to emigrate – taking their animals with them - to the United States of America, where the Guernsey breed thrives today. Farmers across Europe, the Americas, Africa, Australia and Asia are now well aware of the competitive advantages of the adaptable and profitable ‘Guernsey’.
The Guernsey cow produces unique golden coloured milk, high in protein, butterfat and beta carotene, which may reduce the risk of certain cancers. Research reveals that the Guernsey cow is a milk-producing marvel: this easy tempered beast lives longer than most other breeds, has the lowest incidence of calving difficulties, is popular for cross breeding and her milk and cheese quality is second to none.
Ironically, as pressures on land use and milk profitability increase in her island home, the number of Guernsey cows in Guernsey is now in decline.
DAIRY PRODUCTS
Guerney Dairy
Three types of cheese, three styles of cream, two varieties of butter and six flavours of ice cream - not bad for an island just six miles long and four miles wide. But there again, when your raw material is the celebrated golden Guernsey milk it should come as no surprise.
The Guernsey Dairy processes milk from local farms. Daily demand from supermarkets and restaurants is high, especially during the summer months when the island's population reaches its peak. Full-fat, low-fat and skimmed varieties of milk are all produced and an organic product.
All surplus milk goes into producing mature and mild cheddar, as well as outstanding smoked cheddar, which scooped a bronze medal at the World Cheese Awards in 2002.
For the perfect picnic, take scones or Guernsey biscuits, spread with deep yellow salted or unsalted Guernsey butter, add some blackberries picked from the cliff paths and top it all off with a large dollop of Guernsey double, whipping or thick cream.
Whilst none of these local products are available outside the islands, Guernsey cows are found on every continent so the creamy taste of golden, beta-carotene rich milk can be appreciated around the world.
For further information please see the Guernsey Dairy’s website at www.guernseydairy.com
Le Hechet Farm
In 2006 Julian Ogier of Le Hechet Farm spotted a commercial ice-cream maker in the Farmer’s Weekly magazine and before he knew it his family was producing 200 litres of creamy Guernsey ice-cream a week and now have a menu of thirty different flavours!
Julian has over 130 Guernsey cows on his 300 vergee farm and it’s a real family business with his wife Rachel, her sister Katherine, as well as her husband Steve, all priding themselves on getting the milk to ice-cream within an hour and with no artificial colours or preservatives used.
Within the thirty flavours which they offer are the usual favourites like vanilla and strawberry. However, there are also peanut butter, cinamon and ginger flavours, which are a little more unusual. If you have a particular favourite or unusual request Le Hechet may be willing to put a batch of ice-cream together for you.
The farm also has chickens and due to plenty of eggs, meringues are produced and sold which are extremely popular – especially with some lovely Farmhouse ice-cream!
Sark Lamb
Sark Lamb is a serious taste experience.
Lovingly reared on the car free
island of Sark, the lamb is highly sought after. The lambs graze on the island-top fields of the small island and what meat leaves the island is snapped up.
Look out for it on Guernsey menu’s or take a trip to Sark. The lambs have a good life and this reflects in the wonderful taste.
Meadow Court Farm
Family run Meadow Court Farm was established in 1970. The 700 vergee Farm is run by the Watts family, who have a real commitment to producing quality produce in the heart of the community.
Their main production is milk, beef and "rose" veal, as well as feed, and bedding, horse livery, meat butchering and retailing.
The Watts family are proud of their 130 strong herd of the world-renowned Guernsey cow and offer visits to various groups including charities, schools and other interested parties.
The Farm isn’t short on customers supplying local restaurants and the general public, as well as selling their produce at a weekly Farmer’s Market.
Meadow Court Farm won the Natwest Small Business and the Commerce and Employment Best Guernsey Business of the Year Award at the 22nd Awards For Achievement in 2008.
Guernsey Veal
Veal can evoke some strong emotions in some of us, due to the rearing of the calves in boxes. However, one Guernsey farming family have changed this and rear their calves humanely, which has lead to a very successful business.
The Watts family have been selling veal, amongst other farm products, at one of Guernsey’s Farmer’s Markets and it has been a huge hit with the locals. The meat is also sold directly to local hotels and restaurants.
The calves have a good life grazing on fresh grass, fresh wheat corn and sleeping on straw beds and this reflects in the quality of the meat.
The meat produced by the Watts is Rose Veal and when cooked is a pale pink. This is unlike the white veal, still produced on the European continent, from calves kept in crates.
So if you are coming to Guernsey keep an eye out for Rose Veal and give it a go – you won’t regret it!