We are extremely fortunate to be able to hold the 2021 Somerset AGM at the Regilbury Park Farm by kind permission of John Alvis and family.

PROGRAMME

2.15pm		Registration, tea and coffee
2.45pm		AGM
3.00pm		CLA President, Mark Bridgeman
3.30pm		Introduction by John & Jonny Alvis
3.45pm		Tour
4.45pm		Drinks and canapés
6.00pm		Depart

There will be an opportunity to hear how the integration within the company has always been so fundamental in the development of the business. GRASS – COWS – MILK – CHEESE – WHEY – PIGS – MANURE – GRASS.

We would also like to take this opportunity to explore some of the future challenges that we all face such as availability of labour, renewable energy, environment v food production and farm gate prices. There is plenty of scope for a really interesting discussion.

ADMINISTRATIVE ARRANGEMENTS

Special request: We would kindly ask that all looking to attend this AGM MUST take a Lateral Flow Covid test, ideally the morning of the AGM. If you return a positive test result please do not attend and let the CLA South West office know. Regilbury Park Farm is a working dairy dealing with the current workforce shortages, so it’s very important that we do not jeopardise the day to day running of the business. If you are unable to take the test, please do get in touch. We will have a small number of tests on the day if you are unable to do a test at home, again let us know if you will require this service, so we can arrange with you.

Directions
If you are driving on the A38 from Bristol, follow signs to Bristol Airport. At the Bristol Airport roundabout continue on the A38 down the hill for 600 meters then take a left hand turn on to New Road follow for 1500 meters, you will cross 2 crossroads before turning right down Hen Lane. After 400 meters you will come to a junction where you will need to carry on ahead on to Benches Lane. Stay on Benches lane until you arrive at Regilbury Park Farm, you will arrive down an avenue of trees.

If you are coming from  South or West Somerset you will need to make you way to the A38 heading North East to Bristol Airport and Bristol. You will pass Lye Cross Farm Shop on your right, 1300 meters further up the hill you will need to turn Right on to New Road. Follow for 1500 meters you will cross 2 cross roads before turning right down Hen Lane after 400 meters you will come to a junction where you will need to carry on ahead on to Benches Lane. Stay on Benches lane until you arrive at Regilbury Park Farm, you will arrive down an avenue of trees.

There is a large car park next to the dairy entrance.

Please note that the AGM is not being held at Lye Cross Farm

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Please ensure that appropriate clothing and footwear is worn for the tour of the working dairy and farm. Sturdy shoes and coats advised.

INTRODUCTION TO REGILBURY PARK FARM

The Alvis family’s farms are located across the beautiful Somerset countryside. Regilbury and Lye Cross are home to 1,200 Holstein-Friesian dairy cows, 250 of which are organic. It is also the home of the famous Lye Cross cheese. Both farms are situated at the foot of Somerset’s Mendip Hills a few miles from the village of Cheddar.  

At Regilbury Farm where the AGM will be held, the hi-tech milking parlour uses heat from milk and milking machinery to warm water for cleaning cows, cutting the electricity bill by two thirds. The parlour uses rainwater collection from the roof to ensure it is almost self-sufficient in water for cleaning purposes. During the tour you will see the milking parlour in operation and hear how the farm and Lye Cross cheese has grown and changed over the years.

The Alvis Family takes the future of agriculture seriously – their livelihood depends entirely on how they look after their land and livestock. At the farms they practice two different methods of farming, organic and non-organic. When managed properly both are sustainable, do not damage the environment and are able to feed the population according to consumer preference. Both aim to maintain the long-term fertility of the soil and reduce the use of the Earth’s finite resources. Done properly, both provide wholesome nutritious food without damaging the environment.

Under the guidance of Peter Alvis have made reducing the farms carbon footprint a priority, with measures like the introduction of a heat recovery system. To mature cheese it needs to be kept at 10°C. When the sun comes out more energy is required to keep the cheese cool. The investment in 172kW of solar panels ensures that this cooling is completed from green energy. Any excess warmth from the warehouse is drawn out by the heat recovery system and used to naturally heat 50,000 litres of water a day to clean the cheese dairy. Whey is also processed to leave left-over water clean enough to go into the mains water system saving around 40,000 litres of water daily.