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East of Scotland Agritourism Monitor Farm
Meeting 3 - “Our USP & Brand”
Peel Farm, Lintrathen, By Kirriemuir, Angus, DD8 5JJ
Report from meeting 3 held on Tuesday 30th September 2014
Introduction to the Agritourism Monitor Farm Project
Scottish Enterprise, supported by Scottish Government Skills Development Scheme funding, is leading
on two agritourism monitor farms, one in the East (Peel Farm) and one in the South of Scotland
(Laggan Farm). Both Monitor Farms will highlight to a rural tourism audience the opportunities and
challenges of managing complex tourism businesses while also running productive farming
enterprises.
Theme of Meeting
The theme of the meeting was “What is our offering? Our USP and do we have the right brand?”
Those attending were asked to considering the entire offering at Peel Farm which takes in a
diverse but complementary experience to guests including
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The new 5 star accommodation
Coffee shop
Farm shop selling farm beef, lamb and pork as well as other food
Retail – selling household goods, clothes and crafts
Production kitchen
Birthday party/events area for small groups next to production kitchen
Path
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Two of Scotland’s leading Agritourism entrepreneurs, Nikki Storrar from Ardross Farm Shop
and Anna Mitchell from Castleton Farm Shop both spoke at the start of the meeting about
their own offering as a business, their USP and brand.
The talks that Nikki and Anna gave below really set the scene for the discussion on Peel Farm
and broadened out the discussion from purely one on brand, to take in wider points of
importance in the business these being –
1. The importance of “our story”, particular in Agritourism businesses where this
differentiates the Agritourism offering to consumers from other types of experiences.
2. The importance of asking customers what they want, listening to their needs and
acting on this important information.
3. People buying from an Agritourism business are buying a part of the life that the
owner has – whether this be food and drink produced on the farm or the friendliness
and professionalism of the family growing this produce, the care put into producing
these crops and selling them to people, the culture of the family unit, the role of
farmers as guardians of the environment.
4. The importance of not only staff training but motivating and inspiring staff and
ensuring they are an extension of the family and they have the skills and knowledge
to tell your story on your behalf (essential as a business expands).
5. Shopping in a Farm Shop is a lifestyle choice and not a necessity for consumers.
6. “Ardross Farm Shop stands for fresh, local, trust, integrity, family and hardwork.” This
is what makes up the Ardross USP.
7. The importance of a strong brand and the message that this brand represents.
8. The ethos of Anna and Ross Mitchell, owners of Castleton Farm Shop to focus on
excellent customer service and a fantastic dining experience sets the high standards
which both customers and staff relate to.
9. The importance of being true to customers and not putting your brand to anything
which is not produced in the farm shop. Customers of farm shops expect this.
10. Using social media and e-communications to tell your story to customers.
Nikki Storrar, Ardross Farm Shop
For those of you who don’t know me I’m Nikki Storrar and along with my mother, Fiona who
is sitting over there, my two sisters and my dad we manage Ardross Farm Shop. Before I go
on to tell you about our brand and USP’s I thought I’d give you a quick back ground to who
we are. We are tenant farmers farming eleven hundred acres on 4 farms near Elie in the East
Neuk of Fife We grow 900 acres of wheat, barley, beans and oilseed rape about 90 acres
of veg and potatoes and the rest is grass for the suckler cows.
WHY
Why did we start the shop, basically we had to- as it was getting to the stage we couldn’t make
ends meet. We used to be dairy farmers but gave up in 1994 when the milk price was too
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low. We then started to produce beef but 8 years ago it seemed to us it was everyone else
who was making a margin but not the primary producer.
So we decided to try and sell
direct.
We initially thought of selling through the farmers markets but couldn’t see how we could
possibly sell over 100 head of fat cattle in only 50 days in the year and so we started a farm
shop. At this point I would like to say that I thought mum was mad, who would want to come
to a farm and buy meat when they could go to a butcher or supermarket?
The Shop
We decided to start without grants so Ardross Farm Shop had a very humble beginning. We
opened in April 2005 while I was still at uni and I can still remember a very excited phone call
from mum and dad saying we had 2 customers that day, I think we took in £25. How naive
were we. I should also point out that we are quite different from many other farm shops, in
fact I don’t think there is another farm shop like us in Scotland at the moment because we are
just a farm shop, not a gift shop or a tea room. We are a shop for food lovers providing
everything you need for a fantastic local meal to take home and cook yourself.
From such small beginnings we now sell over 2000 lines in the shop covering everything from
store cupboard staples to ready meals. I personally email or phone over 90 independent
suppliers on a weekly basis and organise deliveries.
Caroline asked me to tell you what research we did into what our customers wanted. First and
foremost we sat down and decided on all of the things we hated about supermarkets and
other shops and made sure we didn’t do that. For example staff who don’t care, needless tat,
a noisy and stressful environment, hard selling and second class produce. Secondly, starting
from humble beginnings gave us the luxury some of the bigger farm shops don’t have, time to
get it right. We’ve spent nearly 10 years listening to our customers and progressing the shop
taking their lead. The most useful tool we have is a pen and paper behind the till. Everytime a
member of staff says no to a customer it is noted down. What you end up with is a list of
customer requirements. I’ll never forget a training course I was on where they were talking
about well know National Trust Property. For years they closed for Christmas and Boxing Day
however when they asked staff on the phones to note down what they said no to they
discovered 75% of the calls they received in December was asking if they were open on Boxing
Day. They decided to open and it is now the second busiest day of the year for them.
Our market
To be honest when we started we set out to sell local food to local people. This we still do
however over time we have discovered a big proportion of tourists with a huge hunger for
local food. This includes people with second homes, caravans, self-catering, international and
national. We never imagined we could tap into this market. Of course local people are the
ones who shop with us on a dreich Tuesday in January and without them we wouldn’t have a
business. However Easter, Summer, October holidays and Christmas are getting busier and
busier for us. I never knew that such a high proportion of international people visited Scotland
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for Christmas. Last year we had orders coming in from all over the world for turkeys, Paris,
London, Kazakhstan and Boston to name just a few.
Our USP
I’ve been doing a lot of thinking about our unique selling points and come to the conclusion
that they are our home produced products (our beef, fresh vegetables and produce from our
kitchen), our family and our staff. Having just spent five days touring agritourismo businesses
in Italy it just dawned on me that people are buying into our life. Something I’m not too sure
they would do if they knew how many hours we work in a week!
We now sell all of our home reared, grass fed, high health cattle direct through our shop.
Something that we never thought would be possible. People come from miles around to buy
our steaks, roasts, burgers and steak pies. They believe in our husbandry practices and support
the way dad has changed our whole farming practice to make it more sustainable and to
create a better product. We have also moved from growing hundreds of acres of broccoli and
cabbage for the supermarkets to selling over 50 varieties of vegetables, all picked by hand,
fresh that morning guaranteeing quality. Everything from squash, leeks, potatoes, spring
onions to kohl rabi. If customers arrive to the shop at the same time and the team bringing
fresh vegetables to stock up the shop, the vegetables never get to the table. The sight of the
fresh vegetables, just picked from the field is an instant seller.
Our story is special, however without training staff properly this is lost. We spend a huge
amount of time on training. Our team are regularly taken around the farm and spend time
with Rob, my dad. They spend a day working in the vegetable department. One of the
highlights for a team member this year was planting all the courgettes. Each and every
customer who bought a courgette this summer was excitedly told that they were hand planted
by Grant and it took him all day on his hands and knees and was very hard work. Just recently
we also spent an evening with a local chef who cooked 4 different cuts of beef, explaining the
process as he went. Afterwards we sat around a table with fresh local bread, our salad and
beef bourgignon, roast beef and steaks discussing how it tasted how we could do this at home
and how to inspire our customers.
We were lucky enough to win best British Retailer and Best Farm Shop in the UK in the Farm
Shop & Deli Awards this year. They sent us customer comments which were over 2 A4 pages
full. The majority spoke of high quality produce, fantastic service and a link with the farm and
family. For example:
‘Ardross is the most delightful farm shop. Incredible fresh produce and meats at a very fair
price, but most importantly they have the best staff. Helpful, friendly and always going out of
their way’
‘Quality products with the main emphasis on home produced and locally sourced. Nikki and
her staff are friendly, enthusiastic and knowledgeable’.
WHAT ARE WE
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It is very easy to go to meetings, look at different businesses and become overwhelmed by
different possibilities. What we have discovered is that no matter how many good ideas you
find you need to stay true to yourself and your customers. Quite often I come home full of
frustration at our business looking at all of your businesses with self-catering properties, steak
barns, play areas but at the end of the day our family are very good at sitting back and asking
if these fit into our plan and what we set out to do. You need to be clear about what you want
to achieve and how you get there. If you are confused then your customers will definitely be
too and you need your customers to buy into your business and connect to it for it to be really
successful.
Farm shops aren’t a necessity, as much as we would like them to be, they are a lifestyle choice.
We constantly ask ourselves why people shop with us and how we can build on that.
Ardross Farm Shop stands for fresh, local, trust, integrity, family and hardwork. We spend our
time inspiring people to eat better and care more. Thinking about trust is another good point.
If you lose your customer trust you will never get it back. Never lie to your customers always
be honest and be honest to yourselves. Sell your home made products, be proud of your local
suppliers, buy into their stories and never ever sell products not produced in your shop under
your own label, you’ll be found out. Trust is something the supermarkets have lost and you
can see how TESCO are fairing.
BRAND
When we started mum created our very first logo. After a few years we upgraded this. A logo
is a huge part of our brand however our brand is much more than just our logo. It’s the story
conveyed on our website and in our leaflets. It’s how our staff interacts with and inspire our
customers. It’s a member of the family always being on hand if there are any questions. Our
brand is voiced through our facebook and twitter posts and pictures on pinterest and
instagram. Our brand is everything the customers see on the farm and in our shop. As I said
before, people are buying into our way of life, they shop with us because they believe in what
we are doing.
Having said all of this however doesn’t mean we never make mistakes. That is something I’ve
become quite accomplished in. However with support from my parents I have learnt never to
be scared to say we got it wrong and to sit back and work out what works for us not continually
strive to be the same as others.
Anna Mitchell, Castleton Farm Shop
Hi Everyone, I’m Anna Mitchell from Castleton Farm Shop in Aberdeenshire. We are a family
run business with the main business being growing soft fruit – strawberries, raspberries,
blueberries and more recently cherries for the multiples – mostly Tesco and Marks and
Spencer. We make full advantage of our northerly geographic location. Our long summer
days and temperate climate are ideal for producing high quality sweet strawberries. As far as
we are aware, we are the most northerly commercial blueberry growers in the world and a
fortnight ago we believe we were the only farm in the world picking fresh cherries.
So I will tell you a bit about how Castleton Farm Shop and our brand have developed.
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In 2004 we opened a small farm shop, in the village which was ideally located on the side of
the A90 dual carriageway. The rented building was an old filling station and proved to be
ideal for our seasonal offering. The idea behind this venture was to be able to sell our
strawberries directly to the public. At this point, apart from selling to the supermarkets, we
only sold to 2 local shops. Apart from our own strawberries, we were selling local meat,
vegetables, preserves, confectionary and it proved to be a hit with local people. We opened
seasonally from June to October for a couple of years and decided to take the venture further
and build a purpose built farm shop at the end of the farm road.
We copied a few other farm shops at the time – primarily an Algo shed. It took about 2 years
to pass the planning process and in May 2008 the doors were opened.
We thought that to make the business viable all year round, we would require the addition of
a cafe. We felt that during the months we had fruit, people would come to buy it, but during
the winter months we may struggle to get enough footfall to be viable. So Castleton Farm
shop and cafe was born. With the increased floor space we increased our range of local foods
and also searched further afield for high quality, tasty artisan goods. We also have a gift range
which we feel compliments the customer experience.
Preparing for this talk today has made me have a think about our brand – it has a lot evolved
over the last 10 years – sometimes purposefully, other times by accident!
We feel that at the beginning of our retail journey our main USP was our fruit. We were able
to sell it in the shop and incorporate it in our offering in the cafe. However as the business
had to offer more than just the fruit to be able to attract customers all year round, our main
ethos was to provide an excellent shopping and dining experience based on our own and local
produce.
We originally had 50 covers in the cafe. We decided to offer full waitress service as we felt
that this fitted better with our ethos for providing an excellent dining experience for our
customers. Our menu is based on showcasing local produce at its best. We source our staple
ingredients, meat, fish, bread etc locally and tell this to the customers through our menu and
specials board.
Over the years our customer numbers have increased. Our thoughts about the cafe driving
the footfall were correct – and exceeded our expectations. Our cafe menu evolved – we
envisioned serving ladies who lunch, however our favourites include macaroni, stovies and
our peppered steak baguette. Our homebaking and dessert selection was very popular with
everything being made ourselves and using our berries as much as possible. One of our trip
advisor reviews states – there were more strawberries in Castleton cake cabinet than at
Wimbledon!
In 2013 we extended to increase the cafe covers to 100 and increased the shop floor area.
Extension – thought about butchery – but not our meat , doesnt fit in well with our story.
However we felt that the way forward was to concentrate on the homemade range. We made
steak pies and lasagnes which sold well . homebaking,
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The cafe served jam made with our own fruit and it was often complimented leading to
thoughts about selling it in the farm shop, and also at a wholesale level. Furthermore, this
enabled us to add value to our second class fruit which we have an abundance of! So 2 years
ago the Berrylicious Handmade Preserves were born. At this time we looked at our logo and
to see how we could incorporate this with our fruit products. So I went on a course through
Scottish Enterprise on design and we were fortunate to receive funding for t the Glasgow
School of Art to help us with this project. So now our jam and chutney and our fruit and boxes
have the same branding. We updated our logo and our delivery van also has this on it.
When we first opened we stocked Chester’s of St Andrews preserves, biscuits, confectionary
etc. with our logo on it. This service was offered to us and we thought it would be a good
idea for customers to go away with a long life jar of something yummy with our logo on it to
remind them of us. However it became apparent that customers thought that we made these
goods ourselves and by this time we were making some bits and pieces to sell in the farm
shop so we decided to stop this and only put our logo on products made by ourselves.
Ways in which we fulfil our ethos Therefore we needed our staff to offer excellent customer service through being
knowledgeable, friendly and efficient. On a whole we have been very luck with our team at
Castleton with many members having been with us since we opened 6 years ago.
Social media has proved to be a great tool for us for communcating with our customers – and
also a great platform for receiving feedback – good and bad! We now have over 5000 likes
and the page has a reach of an average of 24000 at any one time. We send out regular emails
to promote any special offers, events or new products to our customer mailing list. We often
provide free tea or coffee offers within the e-marketing campaign. Our website is purely for
information and we have no ecommerce strategy at the moment.
I feel that we are doing a good job when a customer comes in for the first time after seeing
the picture of our peppered steak baguette and feeling that they just have to have one and
feels that it tasted as good as it looked and lived up to expectation!
We have worked hard over the last eighteen months to tell our story better to customers. I
find it very frustrating when customers are in and have no idea that the berries are grown on
the farm. To do this – we have put up pictures on the wall of the farm and have placemats
with pictures which hopefully tell our story well. We branded our menu and have had it
professionaly designed and printed.
Peel Farm
Claire Fleming and Kim Gall explained to those attending the development of the business
and the positioning of the business as a farm business, rural, focusing on “home baked” and
“home cooking”, traditional crafts.
Peel farm is one of the longest running farm diversifications in Scotland and one of the
original having been a farm shop and farm café for 30 years.
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Those attending discussed the Peel Farm offering, the current brand of the Duck and
whether the positioning of Peel Farm as it stands is correct for the business in 2014.
Working Groups Feedback on Peel Farm
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The Unique Selling Point (USP) of the business is not clear.
Peel Farm has a strong family story to tell, however this essential part of an Agritourism
experience is not publicised to customers.
Peel overall is offering an experience to two very different markets. The accommodation is
targeting high end families and groups and the café and farm shop is less high end and
targeting the over 40s market.
The coffee shop is old fashioned and traditional and not in keeping with the accommodation
or the crafts and gifts area. Many people commented that the coffee shop should be
upgraded in look and feel for a different 4 or 5 star market with children accommodated for.
If the current market at the coffee shop is over 40s buying cake and coffee this is not going
to generate sales as much as “all day lunches” for example.
A discussion arose around making more of the school next door to Peel Farm and
encouraging parents to come to Peel for coffee and to shop when they drop their children
off for school. However we were advised that all of the children arrive and depart by bus.
Opening times are not clear, should be clearer whether Peel Farm closes at 4 or 5 as
currently isn’t clear.
No Wi-Fi in the café – need to get Wi-Fi asap and use as selling point.
There is no farm experience at Peel now except for feeding the ducks. Need more work on
understanding what Peel Experience is? Is it an Agritourism experience? Is there a
connection to the farm apart from the beef, pork and lamb on sale (which isn’t prominent).
If it is an Agritourism business need to have some small numbers of farm animals on site and
more information on the farm and the family. Maybe as shop and café are rented out
people don’t get the Fleming story.
The Fleming story is strong as one of Scotland’s most long running Agritourism businesses,
tell this story.
Don’t feel that Food, Home, Gift is correct branding. Seek more specialised branding advice
for whole business.
Can fill a whole day at Peel. There is a fantastic opportunity to expand on this. Need to
move from coffee and cake to – destination, day out, take part in a course, shop, have lunch,
go for a walk. Also same for holidaying at Peel.
Need more consistency across all communications for different parts of the business.
The Duck. People liked the Duck. Maybe could make more of a focus on this and explain it
better. Still many comments that no safe to give kids and adults bread and for them to cross
the road to feed ducks. Need to address health and safety or move Ducks??
Peel Farm Experience name suggested to take in all elements of the business. Need a
strapline.
New logos for Jam Bothy didn’t link at all with Peel Farm logo, confusing for customers.
2 Facebook pages -look at integrating these. No one is Tweeting.
Make more of the heritage , play on this fact and length of time business has established 'The original farm shop'
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Staff need to be inducted correctly and then on-going training so that they can deliver
excellent customer service and be an extension of the business owners.
ACTION POINTS BY THE BUSINESS following MEETING 3
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Further work is required by a brand specialist to understand the positioning of the
overall Peel Experience with consumers. Consumer survey to existing customers should
be undertaken. Ideally consumer survey with people who have never been to Peel but
live within 90 minutes would generate very important information.
Kim is going to look at having wi-fi available at the café within the next month.
Kim is going to clarify opening times across all marketing materials and communications.
Those attending have been asked to come up for a name for the duck. Any suggestions
please send them to Kim Gall, kimgall01@sky.com.
Key Opportunities & Issues in the Business which will form the focus of future meetings
8 will be picked for future topics
The topics for each meeting will be selected by Kim, Claire and by the project Management Group.
They will combine with other topics from the South of Scotland Monitor Farm to provide a picture of
issues and opportunities that are important to the Scottish Agritourism Sector. The future topics for
the next three meeting dates will be published in advance. Those topics already covered are
highlighted in yellow. Those points which have been covered as part of another meeting highlighted
in blue.
1. Measuring, understanding our own performance and acting on it – picking which Key
Performance Indicators (KPIs) to measure
2. Business strategy
3. How do we make more profit in the agritourism businesses?
4. Benchmarking against other similar businesses in sector – how does Peel compare?
What are the best doing that Peel could learn from?
5. The relationship between “Farmer”& “Tenant” how do you make it “win win” for both
The Fleming Family and Kim?
6. Developing the Peel Farm Brand, experience and products – what does Peel brand stand
for?
7. Focus on Farm Retail – positioning of Peel food and drink, other food and drink,
measuring return by m2, display and appearance
8. Focus on Production Unit and Workshop area – how to maximise return on capital and
create maximum sales/usage
9. Focus on new Accommodation – how to maximise return on capital and create
maximum sales/usage
10. Developing Peel as a destination to create volume of sales – an overall Angus
Agritourism Experience!
11. Market Segment review – what markets are Peel in? What markets should Peel be in?
Wants and needs from different markets
12. Pro-active sales
13. Succession in the family business
14. Investing in farm tours and children’s adventure playground, nature activities, how we
get a return on these?
15. What do customers think of Peel? What do the local population think of Peel?
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Key Project Information
Key Facts :
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The project will run until autumn 2015.
The outputs will include 18 on-farm meetings across the two Monitor Farms.
Two core business groups sharing data and information will be established.
An interactive Monitor Farms website at www.goruralforbusiness.com/monitorfarm shares
meeting reports and other publications.
The aims of the project will be to improve the business performance and offering of the two
Monitor Farm businesses and encourage participation by attendees which will lead to
measurable improvements in their own rural tourism businesses.
The launch of the project was held at Peel Farm near Kirriemuir in Angus in May 2014.
Who’s who at Peel Farm
Claire Fleming
Kim Gall
Claire and her family own Peel Farm and as well as running the farm and another farm nearby, the
family are about to open a new luxury accommodation business on the farm. Claire’s mum Frances
set up the farm shop and coffee shop as a diversification 30 years ago.
Kim Gall runs the coffee shop, farm shop and a food production site. Kim leases the business from The
Fleming Family.
For
more
information
on
Peel
Farm
and
http://www.goruralforbusiness.com/monitor-farm/the-farms
for
a
Factsheet
visit
What does the Peel Farm Agritourism Business consist of?
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A coffee shop seating 54
A farm shop consisting of the sale of home produced beef, lamb and pork, other Scottish
produce as well as arts, crafts and gifts
A new production facility which can be rented out to people wishing to produce their own
food and drink for sale
A meeting room area ideal of small parties and workshops
New luxury accommodation in a converted barn opening August 2014
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Management Group
The Management Group for the Peel Farm Monitor Farm consist of a small number of people
interested in developing agritourism in Scotland and supportive of Peel’s desire to grow their business.
They will act as a support to the Fleming Family, Kim and the project overall.
The Management Group for the Peel Agritourism Monitor Farm include Claire Fleming, Kim Gall and 1.
2.
3.
4.
5.
6.
Nikki Pollock, Ardross Farm Shop www.ardrossfarm.co.uk
Louise Nicol, Newton of Fotheringham Farmhouse B&B www.thenewton.co.uk
Norma Bertram, Food and Drink Consultant
Jim Clarkson, Director, East of Scotland, Visit Scotland www.visitscotland.com
Alison Smith, Head of Economic Development Angus Council www.angusahead.com
Linda Tinson, Director of Rural, Ledingham Chalmers www.ledinghamchalmers.com
Core 20
The “Core 20” consist of 10 agritourism businesses committed to attending all of the Peel Farm
Monitor Meetings and 10 agritourism businesses committed to attending all of the Laggan Farm
Monitor Meetings. These 20 businesses will be given additional support by meeting 4 times ahead of
the main monitor farm meetings to discuss how to improve their own business performance. One of
these meetings will be a joint day meeting going behind the scenes in Glasgow’s top hotels to
understand the dynamics of running a City based hospitality business. If you would like to involved
please contact Caroline Millar Caroline@goruralforbusiness.com
Finding out more –
www.goruralforbusiness.com/monitor-farm
www.peelfarm.com
www.lagganoutdoor.co.uk
www.mossyard.co.uk
Project Facilitator – Caroline Millar, Go Rural caroline@goruralforbusiness.com
Tel 01382 320 777 or Mob 07584 660 541
Project Supervisor – Peter Beattie, Momentum Consulting momentum.consulting@aol.co.uk
Project Manager – Jackie Green, Scottish Enterprise jacqueline.green@scotent.co.uk
Date of next meetings –
PEEL FARM, EAST OF SCOTLAND MONITOR FARM
Peel Farm Meeting 4:
Tuesday 28th October 2014 4pm to 7pm
TOPIC : Farm Retail Benchmarking - How does Peel Farm Shop perform against others?
Book you place here
Meeting 5: Tuesday 25th November 2014 4pm - 7pm
Meeting 6: Tuesday 27th January 2015 4pm - 7pm
Meeting 7: Tuesday 31st March 2015 4pm - 7pm
Meeting 8: Tuesday 19th May 2015 4pm - 7pm
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Meeting 9:
Tuesday 16th June 2015 4pm - 7pm
LAGGAN FARM, SOUTH OF SCOTLAND MONITOR FARM
Meeting 3: Tuesday 21st October 2014 - Discussing and Producing a Succession Plan
Sian Bushell, succession expert will meet with the family the day prior to the meeting to
discussion plans for the future. Sian will facilitate discussions at the meeting.
Up to 5 businesses are asked to submit in their own family business situation which can be
used as the basis of an anonymous case study during the meeting.
Book your place here Discussing & Producing a Succession Plan
Meeting 4: Tuesday 4th November 2014 - Driving profits via online Booking
This extended monitor farm workshop will provide you with an opportunity to explore
investing in digital for your own business, so you can make your own decision regarding the
costs and benefits. Business are invited to attend this dynamic meeting which will offer
insights, suggestions and inspiration to help you plan or grow your agritourism business.
Book your place here Driving Profits via Online Booking
Meeting 5:
Tuesday 9th December 2014 - Making Money from Renewables
The meeting focus is on renewable energy, particularly micro hydro and solar and will report
back on research into both types of renewables at Laggan. The meeting will start with a
farm tour at Cream O’Galloway with Wilma Finlay explaining the outcomes for their
business from investment in a wind turbine and also in an anaerobic digester. This meeting
aims to get to the heart of whether investment now by the McConchie Family in either
micro hydro or wind is a good long-term investment for the farming business.
Book your place here
Ends – Caroline Millar
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