Jimmy`s Magazine

Transcription

Jimmy`s Magazine

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DOWN ON THE FARM
Spring has finally arrived here on the Farm!
A new year, a new season and lots of exciting
new developments!
G
I love this time of year when the bluebells begin to emerge in our
woodland, the ground is carpeted in striking blue. I’m really
looking forward to showing it all to my new baby daughter, Neve,
and her sisters Molly and Cora.
The Farm Park was closed for renovation in December and I’m so
excited to show you what we’ve been up to over the last couple
of months. We’ve even got some new arrivals joining us very
soon, from meerkats to wallabies!
This year will also see the return of our Harvest Festival of
Sausages & Beer in July which I’m really looking forward to. We’ve
got some great headliners including my personal favourite, Reef
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WWW.JIMMYSFARM.COM • 01473 604206
and Chas & Dave will be back! The Chipolata Kid’s Zone will
feature loads more fun and exciting things for all the family to
get involved with. The Cookhouse Stage will feature some
household names coupled with some fantastic local talent. We’re
also adding a brand new Science & Nature Zone to the Festival,
which will play host to an array of fun and educational activities
for children and adults alike. And the good news is we have also
improved the facilities on offer! More toilets, less queues and
hopefully, great weather! Check out the website for more
information on all of this.
Come down to the Farm this spring and see for yourselves all we
have to offer, and thank you all for your continued support.
Love,
JIMMY’S FARM MAGAZINE • EDITION 10 • SPRING 2016
RIBS &
BLUES
PAGE 14
Spring has sprung again on the Farm!
We’ve got so much excitement ahead
with our renovated Farm Park,
Festival news, holiday activities and
even new animals arriving - all of which are
featured in this, our third spring magazine!
Hope to see you at the Farm soon!
PAGE 22
BIRTHDAY
PARTIES
AT THE FARM
Jimmy’s Farm, Pannington Hall Lane,
Wherstead, Ipswich, IP9 2AR
www.jimmysfarm.com
Tel. 01473 604206
JIMMYSFARM
FARM PARK
RENOVATION UPDATE
PAGE 50
@JIMMYSFARMHQ
Editor & Features: Ali McMillan. Design: Chalk & Cheese Ltd.
Advertising: David White. Tel: 01473 221000. Email: [email protected]
at Jimmy
Jimmy’ss Far
Farm
m
Clarkes o
am at Jimmy’s Farm
Clarkes
off Walsh
Walsham
*
PLANT CENTRE, G
GARDEN
ARDEN & CAFE
2 for 1 Entry Voucher
This voucher entitles two adults entry for the price of one
to The Place For Plants Garden, East Bergholt, CO7 6UP
from 1st March to 30 April 2016,
Monday to Saturday (not valid on Sundays).
01473 603 333
www.clarkesofwalsham.co.uk
w w w. cl ark eso f w al sh a m.co . u k
* Terms and Conditions apply, cannot be used in conjunction with other promotional offers
and excludes = Schoffel Clothing and all makes of ammunition and shotgun cartridges
Tel: 01206 299224 e-mail: [email protected]
✁
✁
Pannington Hall
Hall Lane,
Lane, Wherstead,
Wherstead, Ipswich,
Ipswich, S
uffolk IIP9
P9 2AR
2AR
Pannington
Suffolk
www.placeforplants.co.uk
✁
15%
5%
%
O F
OFF
01473 604206 • WWW.JIMMYSFARM.COM
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VALENTINE’S
DAY
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Join us in the Restaurant for a wonderful
night of food and romance!
Soak in the romantic ambience of our
beautiful converted barn.
Tickets are £39.95 each and include a
welcome glass of Prosecco on arrival.
JIMMYSFARM
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@JIMMYSFARMHQ
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A WORD
FROM OUR CHEF
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BOOK
YOUR
TABLE
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Spring is a great time of year in the kitchen. More ingredients
become available as the seasons become milder and we can
start to add new flavours and colours to our dishes.
Jon Gay
CHECKOUT OUR WEBSITE FOR OUR OTHER RECIPES: WWW.JIMMYSFARM.COM
@JIMMYSFARMCHEF
Preparation method
Preheat the oven to 240ºC/450ºF/Gas 9.
To prepare the herb crust, break the bread into large pieces
and place in a food processor or blender and turn into fine
crumbs.
Add the herbs and garlic and blitz for a 30 seconds.
HERB CRUSTED RACK OF
JIMMY’S FARM SPRING LAMB
AND CRUSHED WHITE BEANS
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Heat the oil in a large pan with the butter until foaming, but not
coloured. Season the racks and add to the pan, skin-side down,
and cook for 3-4 minutes on each side (for medium rare).
Remove from the pan and leave to rest for 5 minutes.
Place the diced onions into the hot pan, sweating without
colour before adding the garlic, continue cooking until the garlic
is just beginning to colour. Add the beans, stock and cream.
200g white bread
Handful of freshly chopped flatleaf parsley
4 sprigs of thyme, chopped
2 sprigs of rosemary, chopped
1 crushed clove of garlic
4 tbsp olive oil
100g unsalted butter
Sea salt and black pepper
2 tbsp Dijon mustard
Continue heating on a medium heat, until the beans are hot
through and the sauce is starting to thicken slightly.
For the White Beans:
800g cooked white beans
1 onion, diced finely
2 crushed cloves of garlic
200ml chicken stock
400ml cream
50g butter
While the lamb is in the oven, season the beans and add the
butter before crushing either with a potato masher, fork or on
the pulse setting of a blender until a chunky white bean mix
forms.
Place the racks of lamb, fat side up, on a chopping board, and
brush the mustard over the racks, to apply a good coating.
Press a generous handful of the herb crust over the racks and
transfer to a medium-sized roasting tin and roast for 5 - 15
minutes, depending on how your lamb is preferred. Cover the
bones with foil if browning too quickly.
To serve, slice the lamb into cutlets and serve with the crushed
white beans and your favourite green vegetables.
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GRAND FARM PARK
REOPENING
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26th March - 10am - 5pm
FARM PARK
FUN & GAMES!
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BUY YO
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FRESH, HOT & COLD
FOOD AND DRINKS!
Y S FA R M .
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A WORD
FROM OUR BUTCHER
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It’s Spring at last and of course I’m delighted to
welcome some incredible Spring lamb back onto my
butchery counter. For me there’s nothing better
than lamb as a Sunday roast. Spring lamb has a
particularly sweet flavour and always produces a
tender roast for your family to enjoy.
JFof Lamb
Leg
Shoulder
LambButcher
Word of
from
Rolled Shoulder of Lamb
Cook for 30 minutes at 230˚C.
Then 30 minutes for every 500g.
Leg of Pork
Loin of Pork
Shoulder of Pork
20 minutes at 240˚C. 35 minutes per
500g at 190˚C. Rest for 20 minutes
uncovered.
Belly of Pork
20 minutes at 240˚C.
Then slow roast covered tightly in foil for
31/2 hours at 150˚C. Remove the foil and
cook for 30 minutes at 190˚C. Rest for
20 minutes uncovered.
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COME A
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SEE US D
IN OUR F
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SHOP M
@JIMMYSBUTCHER
Insert slivers of garlic and sprigs of rosemary in
the flesh and season for great flavours!
For the best crackling on all pork joints ask me
or my colleagues to score it for you. Remove the
wrapping when you get it home. Rub with salt
and pepper before cooking. If your crackling
isn’t crispy enough when the meat is ready,
carefully remove it from your joint and place
back in the oven while your joint rests under foil
to keep it moist. Don’t forget the apple sauce!
Chicken
Cook for 20 minutes per 500g.
For an extra treat insert some herby butter
under the chicken skin and a lemon in the cavity.
Rib of Beef
20 minutes at 240˚c.
Then 15 minutes per 500g at 190˚c.
Rub the joint with English mustard, salt and
pepper before roasting. Rest under a clean
teatowel for 40 minutes.
Beef Joint
20 minutes at 240˚c.
Then 15 minutes per 500g at 190˚c.
Rub the joint with salt and pepper before
cooking. Rest for 30 minutes and serve with
Yorkshire puds!
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BREAKFAST BOXES
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Jimmy’s Farm Butchery Breakfast
boxes are packed with hearty,
rare-breed ingredients for your
morning fry-up.
With Classic Essex bangers,
streaky bacon, Pannington Sausages,
back bacon and black pudding,
your weekend brekkie will never
be the same again!
01473 60
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(350g)
ex Sausages
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ic
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• 1 pack of
es (350g)
ngton Sausag
ni
an
P
of
k
ac
•1p
(250g)
reaky Bacon
per pack)
• 1 pack of St
Bacon (250g
k
ac
b
le
d
d
Sa
• 2 x packs of
pudding
naway Black
or
St
• 1 pack of
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Available in
small or large!
.com
w.jimmysfarm
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ble in-s
xes are availa
Breakfast bo
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Pick up direct from the Farm or we
can deliver to your home.
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TODAY!
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ORDE Y!
TODA
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TEL: 0
3 604206
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RIBS & BLUES
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We’ll have some great live music in our restaurant,
all served up with our very own smoky, spicy ribs,
specially prepared by our chefs.
01473 60
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ves – £2.95
Home Marinated Oli
b Skewers –
ba
Ke
b
Lam
g
Mini Sprin
£3.50
– £3
Crunchy Broad Beans
Q’d Ears –
Crispy Pigs Cheek, BB
£3.50
£3
Sourdough Bread –
d Pork Ribs Platter,
Jimmy’s Farm Spice
Fries & ‘Slaw
Garden Salad
Smoky BBQ’d Beans
re – £12
Mini Desserts to sha
ndae – £6
Su
ie
wn
Bro
e
Chocolat
£6
–
Eton Mess
rfait, Granola – £6
Iced Candy Floss Pa
ludes main course.
Price of the ticket inc
ra charge.
be available for an ext
Optional extras will
RIBS & BLUES IS AT JIMMY’S FARM RESTAURANT
AT 7.30PM ON FRIDAY 25TH MARCH.
TICKETS: £16.00
FOR BOOKINGS CALL 01473 604206
JIMMYSFARM
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I started playing the guitar when I was nine years old.
I actually wanted to play the banjo, but couldn't find a teacher
in rural Hertfordshire so I started guitar lessons with the
intention of switching to the banjo at a later date. Shortly
after starting to play a neighbour introduced me to the Blues,
and B.B King in particular. I still haven't quite got round to
learning the banjo...
My style and music is influenced by the greats of the Blues,
Funk, Folk and beyond, and after years of playing many gigs
in many styles, with many different bands and people, I was
inspired by a three month stay in New Orleans to go out on
my own, or at least under my own name, and pursue my own
style and sound.
It's been a great few years, and I've been lucky enough to
have supported the great Joan Armatrading on her two most
recent tours, as well as Robert Cray, Jon Gomm, Matt
Schofield, Wilko Johnson, Royal Southern Brotherhood,
Stefan Grossman and Ian McCullogh. I've also recently shared
the bill with Gordon Giltrap, John Etheridge, Paul Brett,
Gareth Pearson and 'Tubular Bells' producer Tom Newman.
In late 2014 I released "The Ben Smith Sampler Vol. 1" and
both a live solo album and new full band studio album are
scheduled for release later in 2015.
I'm also lucky enough to be friends with some wonderful
instrument makers, and I'm proud to use and be endorsed by
David Anthony Reid guitars, MacPherson guitars,
Rees Electric Guitars, Hamstead Soundworks amplification,
Vintage guitars, and G7th Capos.
@JIMMYSFARMHQ
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POP-UP COFFEE AND CRAFT!
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Wild Raspberry host art and craft mornings in the restaurant at
Jimmy's Farm. It’s a great way to slow down, spend time with
friends and create something beautiful.
You’re welcome to bring the kids!
It’s a hands-on experience, available to all.
Wild Raspberry co-owner and textile artist, Rebecca Bourne says there are so many
benefits to taking time out and being creative. “We want to give people the opportunity
to try their hand at art in a friendly environment. People talk a lot about mindfulness and
that’s exactly what the mornings are all about. Maybe you’ve been rushing around after
the school run and just need to have a break from the usual routine. Come down to the
restaurant, choose yourself something delicious from the morning tea menu and have
some fun! We have ceramics, decopatch, glass painting – loads of things to try your hand
at and maybe even meet some new friends!”
Join Wild Raspberry in the Restaurant every Tuesday (during term times) from 9.30am!
Little ones welcome.
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QUIZ GNIGHT
Grab your mates, sharpen your pencils and join
us for our quiz nights. Enjoy great food, a beer
or two and maybe win great prizes!
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• 7.15PM START – BOOKING ESSENTIAL! •
• 2 Course Meal £15 •
• Quiz Entry £1 per person (to be paid on entry) •
• Maximum team size 6 people •
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Cash Prizes! All quiz entry money goes into the winning pot!
Winning team will also enjoy a bottle of wine for the table.
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JAZZ BREAKFAST
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Enjoy a leisurely weekend breakfast with the
soothing sound of live Jazz in the background.
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We have a great selection of talented local Jazz bands who join
us for these dates. Why not try our famous Greedy Farmer’s
Breakfast? Plus we have some lighter options to suit every taste.
Breakfast will be served from 9.30am-11am.
Booking essential!
Dates: 13th February, 12th March, 9th April, May 14th
.
WHATS ON AT
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G
UARY
FEBRG
MARCH
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Friday 5th February
Friday 4th March
Quiz Night
Quiz Night
Saturday 13th February
Sunday 6th March
Jazz Breakfast
Mothers’ Day Lunch
(booking essential!)
Sunday 14th February
Valentine’s Dinner
Saturday 12th March
Jazz Breakfast
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APGRIL
Friday 25th March
Ribs & Blues Night
Friday 25th March - Sunday 10th April
Friday 25th March - Su
nday 10th April
Easter Holiday Activiti
Easter Holiday Activities
es
Quiz Night
Saturday 9th April
Jazz Breakfast
RESTAURANT BOOKINGS:
TEL. 01473 604206
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Friday 1st April
MAY
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Friday 6th May
Quiz Night
Saturday 14th May
Jazz Breakfast
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JUST FOR
KIDS...
G
you
?
t do
Wha sick pig
a
give -ment!
Oink
What is a sheep's
favorite game?
Baa-dminton!
u get
What do yo
oss a
cr
u
yo
n
whe
ith a pig?
dinosaur w
k
ic
Jurass Por
Knock
Knock
!
Who's
there?
Cowsg
Cowsg o
No th
ey do o who?
n't, co
ws-go
moo
Colour me in!
.
call a
you
o
d
t
legs?
Wha
two
with
!
e
cow
e
b f
Lean
Why shou
ldn't you
tell
a secret
on a farm
Because
?
the potato
es have
eyes and
the corn
has ears
!
Crossword
Word Search
Can you find all the words!
Word List:
CAT
CHICKEN
COW
DOG
DUCK
GOAT
GOOSE
HORSE
PIG
SHEEP
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W
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P
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O
S
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I
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A
A
A
S
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P
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Write the name of each animal
to complete the puzzle
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INTERVIEW
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GET YOU
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TICKETS
ONLINE
M
HOW DID MR BLOOM’S CHARACTER COME ABOUT?
Mr Bloom started off as a vegetable nanny, namely a gardener who loved his
baby vegetables so much, he’d dig them up, place them in a pram of compost
and take them on outings. This show travelled to festivals throughout the UK and
Europe. Then, using it as inspiration, I pitched it to the BBC, the end result being
Mr Blooms Nursery.
WHAT DO YOU THINK IT IS THAT FASCINATES CHILDREN ABOUT
GROWING THINGS?
Children have an innate curiosity about the world around them and I think
through growing things, and from watching HOW a tiny seed can grow
into a giant pumpkin, it illustrates one of the ways in which the world
works. There’s that and then there’s the element of getting up to their
elbows in soil and splashing water everywhere.
WHAT DO YOU GROW AT HOME?
With so much of my time on tour or location, I must say that the
bulk of my growing is done on screen or stage. That said, I do
have an assortment of hardy pot plants stationed around the
house who do a fine job in keeping us all feeling green.
WHAT KIND OF FEEDBACK DO YOU GET FROM
PARENTS ABOUT THE SHOW?
The feedback about the show has always been immensely
encouraging, for which I’m extremely grateful. When you make a
piece of work, it usually starts of with you doing it because you
think it’s a fun idea, and for most parts you do it for yourself. Then,
you reach the point where you share it with others. If people join in your
enjoyment, then that’s a fantastic feeling.
WHAT DO YOU LIKE ABOUT YOUR LIVE PERFORMANCES?
One of the best parts about performing Mr Bloom live is that you’re able to
communicate with the audience. Usually they’re watching Mr Bloom on the TV and
there’s no way for an open dialogue
but when you’re working live the
audience has a voice and can
determine the flow of what happens.
It’s an incredibly positive experience.
WHAT CAN WE EXPECT FROM
MR BLOOM AT THE FESTIVAL?
Well, in the words of Sebastian, the
world’s most famous Aubergine
‘Let’s sing and dance and have some
fun!’ Sounds good to me.
Mr Bloom the 2015 Sausage & Beer Festival
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FARMGPARK
Jimmy’s dream for the Farm is a far from complete,
as the Farm Park development is testimony to.
The Farm is at the beginning of a long-term plan which will bring:
• new animals including meerkats and wallabies
• a spectacular new children’s play area
• walk-through aviary
• new woodland walk.
“We’re looking forward to bringing something new and exciting to
the Farm to make the experience even better for our visitors.
Our aim is to give people a great value day out, where they’ll
learn something, spend some time in the great outdoors and get
up close to our animals. A walk-through aviary is on the cards
for 2016 which will be such an amazing interactive experience
and our woodland walk will provide a few surprises! It’s going to
be great” said Jimmy.
COME A
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RARE BREED
PIGS
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Jimmy’s Farm has stayed true to its roots and
continues to rear hundreds of rare breed pigs
today. Walking round the Farm Park, you can see
the wonderful diversity of these brilliant creatures.
Saddleback
The Saddleback is known
to be a very hardy breed.
Average litter size is
around 9 piglets and the
breed has excellent
maternal instincts. The
breed is very docile and
suited to the outdoors. The
British Saddleback is the
amalgamation of two
breeds: the Wessex Saddleback and the Essex. There were black
and white belted pigs in the West Country as far back as the early
19th Century and they were much renowned for their bacon.
VISIT
FARM PTAHE
TO SEE T RK
WONDERHESE
ANIMALFUL
S
Middle White
Like most traditional breeds of pig the
Middle White is a hardy pig but does
require more shelter than some breeds
and can struggle in extreme heat or
extreme cold. The average litter size is
around 9 piglets and the breed is known for having good maternal
instincts. The Middle White originated by crossing Large White and
Small White pigs in the 1850s in Keighley in Yorkshire. The breed
was known as “The London Porker” because of high demand for
Middle White pork in the capital.
Tamworth
The Tamworth is considered Britain’s oldest
pure breed and is similar in appearance to the
Old English Forest Pig. There are differing
theories as to how the breed originally
developed with one theory being the breed
was influenced by the import of red pigs from
Barbados. The breed was developed in the
Midlands but it never became as popular as
other pig breeds.
Gloucestershire Old Spot
The Gloucestershire Old Spot is a hardy breed able to cope with
most conditions. The breed has a reputation as an excellent
forager. Average litter size is around 9 piglets and the breed is
known for having good maternal instincts. The breed is also known
for having a very gentle nature. The Gloucestershire Old Spot
originated around the
Berkeley Vale on the
southern shore of the
River Severn and was
frequently kept in
orchards. Because the
breed has often been
kept in orchards, it has
earned the nickname
of “The Orchard Pig”
and the legend that
the black spots are
bruises from falling
apples!
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Mangalitsa
The Mangalitsa is a Hungarian
breed of domestic pig. It was
developed in the midnineteenth Century by cross
breeding Hungarian breeds.
The Mangalitsa pig grows a
thick wooly coat similar to that
of a sheep. The only other pig
breed noted for having a long
coat is the extinct Lincolnshire
Curly Coat of England.
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PINE CONE BIRD FEEDER
G
Birds use a lot of energy to maintain a constant
body temperature. During the spring and summer,
insectivorous birds eat insects, which provide fat
and protein. Creating a suet feeder in your back
garden encourages birds and gives you the
chance to observe them from the comfort of your
own home.
What you need:
Pinecones
String
Peanut butter/suet/vegetable shortening
Oatmeal or cornmeal
Birdseed mix
Plate or pie tin
Method
Tie a string around the pinecone.
Mix 1/2 cup peanut butter/suet/shortening with
1/2 cup oats/cornmeal.
Use a spoon (or fingers!) to spread the mixture onto the
pinecone. Make sure to get the mixture into the open areas of the
pinecone. It’s easier if the mixture is warm.
Place birdseed in pie tin. Roll and press seed onto pinecone until
well covered.
Hang your pinecone feeder in a tree just outside your window.
Try to place it away from the tree trunk so it’s harder for squirrels
to get to it.
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@JIMMYSFARMHQ
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FARM PARK
TRAIL
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We have created a fun treasure hunt
for children to enjoy as they explore
our Farm Park. It’s a self-run hunt
that’s just for fun and great for
all the family!
CLUE 1
On our Farm Park you’ll see some funny looking big birds, what
are they called?
CLUE 5
Which animals have a long tail which helps them to hop
high and far?
Answer
Answer
CLUE 6
CLUE 2
We have our own Guinea Pig village
on the Farm and we’re small and
furry, how many houses are Answer
there for us to live in?
Next you need to find a very
small house where our Hobbits live.
How many windows does the
Answer
Hobbit House have?
CLUE 7
CLUE 3
Head down to the ponds near the
wooden climbing frame, what can you
use here to view bugs?
Take a look at our adventure play area.
How long did it take you to whizz down our zip wire?
Answer
CLUE 4
Have you visited our chickens?
How many can you count?
30
seconds.
Answer
Wow – that’s a new
record!
Well done for completing our trail!
We hope you had fun at the Farm!
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A
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THINGS
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JIM G
Pigs
If you saw it
- tick it!
Alpacas
Dead leaves
Beetles
Pond
Earthworm
Did you feed any animals?
Chickens
Dog
Wild birds
Do you know what type of birds?
Reindeer
Seeds from trees
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Rabbits
My friends
Animal footprints
Puddles
Animal holes
I built a den and it looked like this:
Who’s Your Friend?
Goats
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FOR ALL GSEASONS
If you’re looking for that perfect
gift, look no further. For All
Seasons is a little gem that’s been
previously hidden away at the
Farm and is now blossoming in its
newly renovated shop space. It’s
next to the Farm’s herb garden
and Roundhouse, come and take a
look next time you’re visiting.
(Below)
Thomas Kent
Factory Clock £40
Sophie Conran
Gardening Accessories
from £15.99
Artificial flowers
from £4.50
(Left) East of India Fabric Hearts £4.99
Trio of Dogs £45
La De Da vintage spoons from £10.99
Silver effect pig £25
Wednesday to Friday 10am - 4.00pm
Saturday 10am - 5pm • Sunday 10am - 4pm
Open daily during the school holidays.
@FORALLSEASONS1
(Left) Large ceramic chicken £35
Cluck cluck Tea Towel £7.99
FORALLSEASONSSHOP
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TOYS & SWEETS GALORE
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Our Toy and Sweet Shop here on
the Farm is super popular! We’ve
got delicious vintage sweets and we
even make our own fudge on site –
yummy! We’ve got some really
original toys that make perfect gifts
such as rockets and worm farms as
well as our pick and mix animals.
34
G
WILD RASPBERRY
G
Come and paint your own piece of
pottery or commission us!
Available at Wild Raspberry
most weekends and
weekdays during the
summer months.
Average prices are between £10 - £15
(NO studio fee) but we have some items
a bit less and others a bit more!
The pottery is fully functional once
they've been fired.
The birthday child receives one of our
personalised plates as a gift when they've had
a birthday in the Roundhouse. These
personalised plates are also available
to order at £15 each.
Party choices are pottery painting, mosaic
making or decopatch, they are £12.50 pp and
party food is available from Jimmy's Farm. We
ask for a minimum of 10 people for our parties.
We will help you to place your baby's hand
or foot to get a good print, and advise
on writing and artwork.
WWW.WILDRASPBERRYONLINE.CO.UK
@FWILDRASPBERRYUK
35
G
THE GSHIP
The epitome of an English country pub, The Ship Inn
at Levington is small and thatched with a roaring fire
and beams galore. Its cosy décor is complemented by
an excellent range of Adnams cask ales, wines and
artisan spirits, and a fresh, homemade food menu using
the best locally-sourced, seasonal ingredients.
The menu maintains some great pub classics with
a quality twist, like the The Ship beef burger with
brioche bun and gruyere cheese, but it also has
some new and interesting specials, made with the
finest local meat and seafood.
Whilst the pub is only seven miles from Ipswich,
it feels a world away from the hustle and bustle of
daily life and is an idyllic pocket of peacefulness
with beautiful country walks. This quaint and cosy pub dates back to the
13th Century and oozes character - you can still see some of the original
ship timbers from which the pub was built and gave it its name.
To find out more or to book at table, call
01473 659573, or visit theshipinnlevington.co.uk.
ADNAMS
36
@ADNAMS
37
JI
W W W.
M
C
M
Y S FA R M .
OM
JI
MM
OM
W W W.
GET YOU
R
TICKETS
ONLINE
Y S FA R M .
C
ball at
We had a
festival last year’s
16!
join us in 20
G
FESTIVAL PARTNER FOR 2016
Jimmy’s Farm are proud to be partnering with the
Royal Association for Deaf People as their Charity
of the Year for this year’s Harvest Festival of
Sausages and Beer at Jimmy’s Farm.
G
The Association provides a wide range of services which Deaf
people want and need and are delivered in British Sign Language
(BSL). They work with mainstream services to help them to ensure
their services are accessible to Deaf people.
Jimmy Doherty says “Partnering with the Royal Association for
Deaf People is something we’re hoping will help raise awareness of
38
what they offer. We’re looking at bringing British Sign Language to
the Festival and giving everyone the chance to learn it as part of
the experience. There should be a few surprises over the weekend,
it should be a lot of fun.”
Jimmy’s Harvest Festival of Sausages and Beer is on over the
weekend of 23-23 July at the Farm.
On purchase of your
Festival ticket, there’s an
option to add a donation
to the Royal Association
for Deaf People.
39
T H E
S E A S O N
O F
C O L O U R
I S
H E R E
O F
AT
J I M M Y S
D AY S
A R E
TO
W I N D O W S ,
TO
T I M E
O P E N
TO
R U T L A N D PA D D E D G I L E T £ 6 9 . 9 5
T H E
B L O W
C O B W E B S
M O S T
U S
O U T S I D E .
T H E
T H R O W
T H E
A N D
I N V I T I N G
G E T
N O W S
FA R M
L O N G E R
L I G H T E R ,
ROSAMUND SHIRT £59.95
J O U L E S
A W AY
A N D,
I M P O R TA N T LY,
S TO P
T H E
A N D
S M E L L
R O S E S .
P O L LY J E R S E Y TO P £ 3 9 . 9 5
J N R C OA S T C OAT £ 4 9 . 9 5
J N R S K I P P E R C OAT £ 3 9 . 9 5
40
L I L I A S W OV E N TO P £ 4 4 . 9 5
Joules
Full page ad
J O U L E S o f J I M M Y S FA R M
01473 603059
F R E E C L I C K & C O L L E C T O R D E R O N L I N E , C O L L E C T I N S TO R E
G
CLAYS AND
CARTRIDGES
G
Within our Country Store we have a wide selection
of shooting products, including clay pigeons and
cartridges. Here are a few of the most popular and
latest products...
Standard
The most widely used clay suitable for all disciplines.
It can be used to simulate all types of game. CCI's
unique 'swirl' design assists straight flight.
Dimensions D: 110mm H: 26mm W: 105G. Black And Blaze Colour
Midi
Has a similar profile to the standard but is smaller.
It is used for sporting disciplines and simulates
partridges and grouse. Available in the following
colours.
Mini
Most definitely for the experienced shooter! Suitable
for sporting disciplines and simulates quail. Available
in the following colours.
Battue
Its flat profile causes it to fly fast for a distance and
then roll and drop rapidly. Suitable for sporting
disciplines and FITASC.
Auto Rabbit
Specially designed for both automatic and manual
traps. It is thrown out in an upright position and
bounces along the ground rabbit fashion.
@CLARKESWALSHAM
42
SUPERFAST Hull Competition Line
When the going gets tough, the tough switch to
27gm! A shell with a lot of performance for your
money. What you sacrifice in shot weight you
certainly gain in speed and down range performance. Firm recoil,
reliably cycles semi autos. Limited specification keeps the price
right on target.
The new Eley 1st Select
Designed to deliver a competition load with
improved recoil characteristics this load is
the latest in Clay shooting. 12 mm brass head
for smooth ejection and in a white case with
improved larger easy to read gold lettering
print. The cartridge crimp will be a Eley 6
star crimp that will ensure crisp clean firing
and with a specially developed clean burn powder.
Gamebore Velocity
The all new Velocity + takes clay cartridges
to another level with Vectan AS powder and
our precision made shot, this is a budget
cartridge which punches way above its
weight to deliver patterns and performance
far above its price range. A cartridge for the
clubman shooter with an excellent pedigree.
Gamebore's reputation for high quality ammunition is maintained in
this budget priced clay target load. Its
28g shot load is propelled at 1410fps.
Opening times: 9am – 5pm Monday – Saturday, 10am – 4pm Sundays
43
G
BEHIND THE SCENES
G
It’s not all about mud and animals here on the Farm. The
Main Office handles all the day to day admin which goes
hand in hand with running a busy farm, from answering the
phones, dealing with bookings to planning and organizing
some of the big events that happen all year round.
JIMMYSFARM
Nichola
- Events &
Marketing
Nichola has recently
joined the Events &
Marketing team and is
already making huge
progress. Her media &
TV background makes
her a great addition to
the team!
Likes: Base Jumping &
Laughing
Dislikes: Heights &
celeriac
@JIMMYSFARMHQ
Tanja - General Manager
Tanja’s the boss, she’s the brains of the
operation and with Jimmy and Michaela,
makes sure the whole Farm runs smoothly and
has done this successfully for the last 12 years!
Likes: Numbers, Good Food, Country walks
with the dogs
Dislikes: Fast Food and capers
Alistair - Events & Marketing
Tilly - Office Manager
Tilly runs the office and the vast majority of
the admin here at the Farm. From birthday
parties to HR, she’s got it covered.
Likes: Horse Riding, Obstacle Racing
Dislikes: Untidiness
44
Alistair joined the team about 18 months ago
after running an Arts Centre in Essex. He runs
the day-to-day social media and website content.
He has a musical background and occasionally
plays drums & percussion for Matt Cardle.
Nichola & Alistair are currently in the middle of
organizing the Harvest Festival and all the other
events at the Farm.
Likes: Eating and listening to music
Dislikes: People who don’t read
the small print!
45
46
SUNDAY
HEADLINER:
SATURDAY
HEADLINERS:
NEWTON
FAULKNER!
BACK BY
ND POPULAR DEMA AVE!
CHAS & D
ULYSSES
POLARCOLLECTI
KILLAMONJAMBO
VE
JAKE MORRELL
-B
COMPANY
WOODBRID
GE RIVERS
IDE TRUST
...PLUS LOTS, LOTS MORE!
47
G
JIMMY ANNOUNCED
AS PATRON
G
St Elizabeth Hospice has teamed up with Wild in Art to stage
Suffolk’s biggest ever mass-participation, public art event.
The interactive sculpture trail will feature more than 40 pigs across Ipswich and
beyond. During summer 2016 you will be able to follow the trail, collect points with
our Pigs Gone Wild app and try to see as many of the sculptures as possible.
Jimmy is proud to be part of this great local project “I am really excited to be patron
for Pigs Gone Wild 2016. The thought of dozens of uniquely designed pigs filling
Ipswich town centre and the Waterfront with colour is very exciting and the pig
sculptures have great links to our rural and agricultural heritage –
something I’m particularly passionate about.
“I’m proud that Pigs Gone Wild 2016 will provide a great boost for local
businesses, but I’m particularly pleased to be supporting St Elizabeth
Hospice, a charity that is at the heart of the local community.
“I know how vital the care and support that St Elizabeth Hospice
provide is to people living with a progressive illness. The Hospice
supports more than 2,000 people and their families every year
and many of us know someone who has been touched by hospice
care. They rely on the generosity and support of the local
community to help raise the millions of pounds it costs to run
their services every year and Pigs Gone Wild is just one of their
fundraising initiatives they run to help generate these vital funds.”
JIMMY’S FARM’S PIG, WHICH WILL BE BEAUTIFULLY
DECORATED WILL BE ON SHOW AT THE FARM FOR
10 WEEKS DURING THE SUMMER IN 2016.
48
49
G
BIRTHDAY PARTIES
G
Our Birthday Parties are led by Jimmy’s Farm
staff so you can relax and enjoy yourself and
let the kids run riot on the Farm! You have
exclusive use of our wonderful Round House
for your party, a truly magical place to be!
Your party will last 21/2 hours and include
activities on the Farm and lunch. Morning
(10.15am) and afternoon (2.00pm) slots are
available on a Saturday, Sunday and midweek
during school holidays.
01473 60
EL:
T
6
420
6
420
BOOK
YOUR
PARTY
What will you do?
• Meet and feed the animals on the Farm Park.
• Den building for older children.
01473 60
EL:
T
Following their party the children will be able
to enjoy the adventure playground or get busy in the
sand pit! Why not coincide your party with a visit
to the Farm Park and the Woodland Walk (in the
Summer, you may also visit the wonderful
Butterfly House).
Food
Party platters will be served with a
selection of sandwiches, sausage rolls,
cocktail sausages, crisps, chocolate
bites, cookies and fruit.
Cost per child:
£14.00 (£140 minimum charge).
Up to 6 adults can accompany
the birthday group, at no
extra charge.
How to book
To book your party and for
more information contact Tilly
on 01473 604206, or email
[email protected]
JIMMYSFARM
50
@JIMMYSFARMHQ
51
G
THE FARMERS
OF THE FUTURE
G
Rachel Muir is an agricultural apprentice and works with mum
and dad, Paul and Helen Muir in the North Yorkshire Moors
Jimmy is an ambassador of The Prince’s
Countryside Fund, set up by HRH The Prince of
Wales in 2010 to support the people who live and
work in the countryside. The Fund provides funds
to support projects that have a positive impact on
the long term viability of Britain’s rural areas and
farming communities and to raise awareness of the
value of the countryside.
One vitally important aim of The Fund is
to find the farmers of the future.
Jimmy says, “Finding a career in the
countryside isn’t obvious to someone not
raised in a farming family, so the work of
The Fund is vital in helping young people
consider agriculture as a career and help
them to find the skills, training and
confidence to take up farming.”
The Yorkshire Moors Agricultural Apprenticeship Scheme (YMAAS)
is one scheme supported by The Fund that helps to link upland
farmers with apprentices eager to farm in the Moors and Dales.
in the valleys as well as the largest area of heather moorland in
England and Wales. Without nurturing the next generation and
equipping them with the skills and ability to manage the
challenging weather and environment of these remote locations
the millions of visitors that head to this area could have a very
different experience.
Rachel says, “When I left school all I wanted to do was work
outside. I was brought up on a busy family farm in the heart of
a rural community. I enjoy working among animals and being
outdoors. I heard about the scheme from a family friend. Going
to college helps me learn new skills such as using the tractor,
injecting and worming animals and now I have certificates for
spraying which I really need. It also gives me a wage. Without the
income from the scheme, I couldn’t afford to work on our farm.”
“I get some funny looks, as it is not a typical ‘girlie’ career,
but I am doing something I love.”
Rachel is part of a growing trend in the number of young women
considering a career in agriculture. Askham Bryan College, an
agricultural college near York, said the proportion of females as
part of the overall student body has leaped from 12 per cent in
2004 to 48 per cent in 2015-16.
With the average age of upland farmers creeping toward 60 and
younger people keen to get experience working on farms alongside
their studies, this project is providing a much needed injection of
youth and energy to the North Yorkshire Moors.
The North Yorkshire Moors National Park receives almost 10 million
visitor-days per year and many are attracted to the scenic farmland
52
To donate £3 to support the work of The Prince’s Countryside
Fund text ‘PCF’ to 70300.
53
G
EDUCATION VISITS
G
From sausage making courses, to Farm tours,
garden workshops to butchery demonstrations,
the Farm provides enormous scope for hands-on,
experiential training for any age.
“We offer formally structured, tailored courses for children
and young people of all ages.
We have such a diverse range of experiences available and
are passionate about sharing our environment and
knowledge here on the Farm.” says Peter Sugar, Jimmy’s
Farm’s Rural Education Leader.
MM
JI
“There will always be a place for the kind of experiences
we provide, within the structured schooling schedule.
The field trips accelerate learning in a way that only
hands on education can provide. The feedback we get is always
brilliant. Things like getting their hands dirty building dens and
learning about the life-cycle through seeing the butterfly house
gets children’s imaginations working overtime and they never
forget it.”
OM
T
BOOKIN
ESSENTI G
AL
6
420
Peter is the Farm’s educational jewel in the crown.
With an esteemed career as a head teacher in Primary
Education, he knows what works to educate and inspire.
01473 60
EL:
W W W.
“Farming needs young people to sustain its future. It’s so
important that the next generation are inspired, whether
it’s to enter the industry or raise awareness of its
importance, and that’s why we invest so heavily in our
education programme.”
Y S FA R M .
C
It’s not only schools who benefit from the educational facilities
at the Farm. “We have Probus groups, University of the Third
age, all kinds of adult groups coming through, and we can
tailor-make courses and tours to what the groups need.”
Peter with one of our Gloucestershire
Old Spot rare breed pigs
54
55

Jimmy`s Magazine

Transcription

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