Reaseheath College has received an AA+ rating from BRCGS (Brand Reputation Compliance Global Standard) following its first unannounced audit. The rating reflects Reaseheath Food Centre’s excellence in adhering to food safety and quality standards.
A pioneering Skipton farmer Sam Moorhouse is Britain’s first to make and sell a healthy Icelandic style super-yogurt.
Dairy engineer
Thorarinn Sveinsson with Sam Moorhouse
After completing his National Diploma in Agriculture at Reaseheath and spending time travelling Australia Sam knew he wanted to focus on the future of his family farm.
Sam of Hesper Farm at Bell Busk, initially launched Hesper Farm Skyr at the 2015 Harrogate Fine Food Show after researching ideas on how the family dairy farm could diversify.
Inspired by his research into the Icelandic cow and trips to Iceland to train in the art of making the naturally fat-free skyr, Sam recognised the potential of the product.
After extensive market research to confirm the demand for skyr in the UK, he took the product to Reaseheath Food Centre for initial trials to achieve his perfect formula.
Sam, 22, whose family has farmed locally for generations, is proud to be the first farmer to launch skyr in Britain and the first to bring skyr to the market with British milk. The skyr is produced onsite using milk from the farm’s award winning Airburn herd.
It’s currently available to buy from a host of farm shops and delis across the Yorkshire as well as being stocked by chefs and businesses via Wellocks wholesalers and plans in place for further expansion later this year.
He explains: “I started to read up on skyr when I was looking at ways we might be able to diversify. It really caught my attention because of its massive across Scandinavia and Iceland, and has really taken off in America too.
“It’s a really interesting product with great health benefits and I realised no-one was making it here. We are the first farm to make it onsite with our own specially-trained expertise, using our own British milk.
Baby the cow
“The cow on our pots and logo epitomises what we are trying to do. It’s a drawing of a cow called Baby that I bought at auction a long time ago. I liked the look of her unusual markings. Her temperament means she always stands out from the crowd too.
She does exactly as she pleases and there is no persuading her otherwise! She’s been with us all these years and really represents our aim in doing something different and making skyr – we don’t follow the herd.”
Sam realised he would need expert tuition to learn how to make it, so set off for Reykjavik and asked around delis until he was put in touch with dairy engineer Thorarinn Sveinsson, who works for the Icelandic Farmers Union. Thorarinn taught him the labour-intensive process behind making skyr and then visited Hesper Farm once the new purpose-built dairy was finished to make sure the skyr Sam was producing was perfect.
Hesper Farm Skyr range
Thorarinn said: “I had been getting increasing numbers of phone calls from people interested in skyr but I was so impressed with Sam, I knew I wanted to work with him. He has taken the whole process so seriously and has paid attention to every last detail. In fact he is using a heritage culture which originally dates back to 874,meaning his skyr is genuine Icelandic skyr – the real thing made in the Yorkshire Dales.
“Skyr is part of everyday life in Iceland. I am sure that with its delicious taste and the health benefits you’ll see it becoming part of life here too. I have loved my visit to the Yorkshire Dales. It is a truly beautiful part of England.”
With business going from strength to strength, most recently Sam featured on James Martin’s Home Comforts where he demonstrated his approach to skyr production.
For more information about Hesper Farm Skyr please visit www.hesperfarmskyr.co.uk
Key figures from an Indian land-based training organisation visited our new horticultural facilities and food centre last week during a fact finding mission looking at best practice.
Satender Arya, Chief Executive of the Agriculture Skill Council of India, and Sanjeev Asthana, the council’s Chairman, were in Britain as part of the UK and Indian Education and Research Initiative (UKIERI) project being run with Lantra.
Lantra is the UK’s training organisation for land-based industries and business development and the Agriculture Skill Council is its equivalent in India. The initiative aims to encourage knowledge exchange between educational institutions and to demonstrate how colleges such as Reaseheath help to reduce skills shortages and improve the nation’s productivity through employer-led training such as apprenticeships.
They were invited to visit Reaseheath by Alastair Taylor, a Reaseheath governor who is Chief Executive of the Institute of Agricultural Engineers (IAgrE), and accompanied by Stuart Phillips, Lantra’s Skills Partnership Manager.
Our visitors admired the facilities in our National Centre for Horticulture, the Environment and Sustainable Technology and also toured our food processing halls. Earlier that day they had been to The Skills Show in Birmingham, the nation’s largest skills and careers event. We were well represented there, with a busy college stand and three students competing in the WorldSkills UK national finals.
Said Satender Arya: “We are interested in all training which is relevant to land-based industries. We have been very impressed with the level of training and the way colleges, particularly Reaseheath, work so closely with the industries they serve. We have also been impressed with Reaseheath’s up to date training facilities in food production and horticulture.
Reaseheath College’s Food Centre has become the first and only educational institution in Britain to achieve an internationally recognised British Retail Consortium (BRC) certification.
The £7million Food Centre, which is on the Nantwich, Cheshire, college’s campus, has been awarded a Grade A BRC, the highest possible quality mark within the food industry’s global standard for food safety.
The unique certification was approved after a robust two day audit showed that the department’s food manufacturing systems were operating under highly controlled conditions and to the highest industry standards. Areas inspected included hygiene procedures, cleanliness of the facility, food safety controls, quality systems and the traceability of food ingredients.
The accolade is particularly prestigious as many food businesses strive, but never achieve, the elusive BRC standard at Grade A. The successful bid was led by Reaseheath Technical Manager Katharina Vogt.
Food Centre Head Toni-Anne Harrison said: “This was a tremendous achievement, gained through hard work and dedication and by an understanding of how these procedures and practices underpin everything that we do in the Food Centre.
“I am extremely proud to head up such a fantastic team, where individuals from both the commercial and educational worlds work so tirelessly together to move the department forwards.
Our students are now fully immersed in industry standards and practices, and understand the value that is placed on ensuring these standards are both maintained and continuously moved forwards.
“This certification will lead to increased exposure to blue chip companies, many of which are already clients and partners, and this will create enormous opportunities for our students. It will also further strengthen Reaseheath College’s reputation for being at the forefront of teaching and learning within the food sector.”
Reaseheath Principal Meredydd David added : “This has been a tremendous achievement, as only the very best companies achieve BRC Grade A status. This certification proves that our Food Centre has a deep understanding of the industry it serves. It will bring the department tremendous credence and will heighten our standing within the food industry.”
Reaseheath’s Food Centre was opened in 2011 and is one of the best equipped food processing teaching and practical facilities in Europe.
Built to the exacting standards required by industry and staffed by a team of specialist food technologists, the facilities include dairy processing halls and production areas for butchery, bakery and confectionery. Many local, national and international food and drink manufacturers use the bespoke food halls for new product development or staff training.
For further details see www.reaseheathfoodcentre.com or contact (training enquiries) Julie Bent E: julieb@reaseheath.ac.uk or (commercial enquiries) Katherine Tunnicliffe E: katherinet@reaseheath.ac.uk