EMERGENCY PODCAST

An all new chat with Tom Calver in which I hear first hand what it was like to be at the centre of the Cheddar Scam storm that enveloped British Cheese just a few weeks ago. We talk about the real impact of a crime like this and how in a very weird way it’s a compliment to Farmhouse Cheddar!

We also talk about the budget and specifically the changes to IHT that have formed the backbone of the recent farming protests in central London. This was recorded a couple of weeks ago and so the story has evolved a bit since we discussed it but ultimately it’s an issue that proving very divisive and one that I don’t think is dropping g out of the conversation any time soon.

We also talk briefly about lard, slurry and Alpine cheese…

As always thank you for listening to The Westcombe Project and please do rate and review on your favourite pod app.

Cheers.

PS some articles

here’s a cracking piece all about the cheddar scam and why high end food is finding its way onto the black market

https://www.bbc.co.uk/news/articles/crmz42pjpnjo.amp

an excellent analysis of the impact of the budget on farmers by James Rebanks

https://unherd.com/2024/11/a-farmers-revolt-is-coming/

The article in The Financial Times all about Lard

https://www.ft.com/content/47a70eb9-4a25-4209-aab6-3acc38e10b9b

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EPISODE TWELVE – THE FINAL VISIT

For this last episode of The Westcombe Project Sam heads to Westcombe Dairy to recap and reflect on everything he’s seen, heard and learnt on his visits here to Westcombe. We look back across the series and look forward to what the future holds for Westcombe Dairy...

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EPISODE ELEVEN – LANDRACE

It's May 2002 and Westcombe is lush and green. The cows are out on pasture, but for this episode we head into Bath to Landrace Upstairs to discuss grain, herbs, flowers and the wider Westcombe family, with Andrew Lowkes, Mel Calver and Nick Millard.

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EPISODE TEN – MANAGING THE TRANSITION

It’s out under blue skies in April 2022 as Sam returns to Westcombe and we discuss the realities of the new grazing systems. As the tracks start to go down at Manor Farm, it's not all plain sailing. Richard, Nick, Tom and Sam revisit Manor herdsman Raymond.

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EPISODE NINE – THE DIVERSITY OF FARMING

With spring in the air, Sam joins Tom, Richard and Nick back on the farm to discuss the grazing paddocks, herbal leys and planting of fruit and nut trees. We also talk bio digesters, slurry, fuel prices, the role of the farmer as custodians of the land, and much more!

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EPISODE EIGHT – WESTCOMBE CHARCUTERIE

February 2022, and we look beyond cheese to talk about Westcombe Charcuterie. Paul and Tom sit down with Sam to discuss recent adventures in charcuterie making, and all that encompasses. This one’s longer than usual, but there was a lot to talk about!

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EPISODE SEVEN – IN THE DAIRY, PART II

It’s the depths of winter for Sam’s January visit, but its nice and warm in the dairy, with some physical cheddaring of the slabs to raise temperatures. Rob Howard discusses his instinctive cheesemaking approach, historical makes and the importance of lard.

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