Quality Meat Scotland: How to Grow Your Farm Business

Farmers ask, ‘How do I grow my business?’ This Banff & Buchan Monitor Farm Open Meet brings together 7 presenters to answer your questions

Like Bruce Irvine, the Banff & Buchan Monitor Farmer, many farmers and others have been asking ‘How do I grow my business?’ To answer this question, the Monitor Farm Open Meeting at Sauchentree Farm, Fraserburgh, from 12.45pm on Friday 29th May, brings together seven dynamic presenters, with their suggestions. The meet will cover:

• Banking and finance with Fergus Rendall and Terry Butcher of Oxbury Bank

• Contract farming with Zach Reilly and Marc Skivington

• Growing your brand and marketing with Gordon Whiteford

• Profitability and adding value with butcher Gavin Mcintosh and QMS’s Gordon Newlands

Kate Rowell, QMS Chair, will host a Q&A session with the presenters and butcher Gavin will supply his new Beef Stottie, a North of England speciality with a North East twist!

The Presenters
The Monitor Farm Management Group have been highlighting the importance of the right finance for expansion, so have invited Oxbury Bank’s Fergus Rendall and Terry Butcher to discuss options.

Fochabers farmer, Gordon Whiteford has built up his business over the last 20 years from one chicken shed in Moray to his mixed livestock business and farm shop, Lower Mill of Tynet. He’ll describe his journey and his tips for business growth.

Zach Reilly, Grounded Agronomy is growing his agronomy and farm business; he sees the opportunity for a foothold in farming through contract farming. He’s joined by Marc Skivington, Farm Business Manager at Strathmore Farming Company; Marc will highlight opportunities for collaboration with enterprising young farmers within this historic estate.

Gavin Mcintosh, Iain J Mcintosh Butcher is an established Fraserburgh butcher and longtime supporter of the Monitor Farm. He and Gordon Newlands QMS, will discuss business profitability. Looking at a beef cut, Gordon and Gavin will prepare and process and display it in a traditional way and then look at how to add value, covering cost and margin. Gordon will be feeding attendees a new, affordable wrap, the Beef Stottie, at the end of the meeting.