Farmer Focus: New writer joins the team from Cumbria

As this is my first piece, I guess I’d better introduce myself and explain a little about what we do here.

My name is Tom Stable and I’m the third generation of the Stable family to milk cows here at Bolton Manor Farm.

I farm with my wife, Anna, and parents, Mike and Denise.

We cover a total of 215ha (530 acres), around half of which is owned and half rented on various agreements, including Edge Hill Farm which is on a long-term tenancy gained in 2013. This is where my parents live.

The main enterprise is a 300-strong, high-input pedigree Holstein herd registered under the BoltonManor prefix. Cows are averaging 10,800kg a year on twice-daily milking.

We rear our own youngstock and, along with a great team of staff, we take on most tasks, with only combining and silage making contracted out.

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About the author

Tom Stable

Tom Stable and family, Ulverston, Cumbria, milk 350 Holsteins three times a day, producing milk for Arla and ice cream for their Cumbrian Cow brand. The 300ha operation, of which two thirds is rented, grows grass, maize and winter wheat and cows average 11,800 litres.

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We feed a ration based around a 60:40 split of maize and grass silage, growing 55ha (135 acres) of maize under film, which we find delivers the quality forage that we used to struggle to achieve when growing without film.

Another 32ha (80 acres) of winter wheat is rotated with the maize. This is combined and fed to the cows as “Alkawheat” – a process we find delivers a highly consistent feed.

In 2016, we spotted an opportunity to open an ice cream parlour at Edge Hill Farm.

After a few discussions around the kitchen table, some second-hand machines were purchased from eBay, branding produced by my talented sister and Cumbrian Cow was born.

The driving force behind the project is my mum, who has an eye for detail and a great way with people, which has meant the venture has gone from strength to strength.

This year, Anna has added a maize maze in the field opposite the ice cream parlour, which is now entering its final week or so and has proved a huge success.

The diversifications on the farm have allowed us all our own space within the business, as well as giving my parents their financial independence from the farm.

As the weeks go by I will look at specific areas in more detail.