Drumanilra Farm: round the world now organic in Boyle
On the 15th May, Justina and Liam Gavin Drumanilra farm, just outside Boyle in County Roscommon, will became full symbol organic. I spoke with Liam about their set up.
Oliver Moore: Tell me about your background Liam: how did you end up farming organically in Roscommon?
Liam Gavin: We lived in the fishing village of Brixham Devon for 11 years. My mother is originally is originally from Roscommon, she was born on the farm we’re on now, as was her mother. My father was from Mayo. I’ve lived all over the place - Africa, the UK and Ireland. Justina is Australian.
We met at an NGO event in Africa, she was in Uganda, I was in Rwanda at the time. I was working with different organisations, running a logistics company to supply NGOS like Trocaire, Goal and Oxfam. etc). We imported seeds, agricultural tools and refugee survival kits for distribution in the many Refugee Camps in the area, after the Rwandan massacres of 1994, Justina was volunteering as a teacher in Uganda, then we worked together in the logistics business.
OM: All a far cry from Roscommon.
LG: True! I used to come here when I was a kid, my uncle didn’t have kids, I used to work on the farm, and I really loved it. My degree was in Agriculture from UCD. I veered away from agriculture directly, and more into agri business and marketing, running a self-catering holiday property agency called Blue Chip Holidays with Justina’s family, and also a chain of coffee shops in Dublin.
In 2004, when Justina was pregnant with our first child, my Uncle told me he’d be leaving us the farm. We’d visited a lot, and realised then this is what we wanted. I wanted to come back here, where I ’d spent so many summers. This is what I was connected to. We moved back in 2012.
OM: So tell me about the goodlife.
LG: We’re in-conversion to organic with 40 acres on the shores of Lough Key, specialising in rare and heritage breed pigs, cattle, sheep and poultry.
We stock Dexters – a bull, 9 breeding females, 7 calves and one more to come, along with four calves from last year. There’s Berkshire and Tamworth sows as well as about fifty Jacob and Shetland sheep.
Where we are is not considered great land, historically there would be smaller breeds on this land, and the smaller native breeds suit this land. The cattle I see around now are massive. Dexters are easier on the land, they don’t ruin it even when they are out all winter.
OM: How was the farm when you arrived?
LG: The farm was very overgrown. We’d to do extensive work cutting back hedges, clearing old field drains and putting in new ones. I did a chainsaw qualification, fenced and got the place under control.
We’ve cleared a lot with the pigs. So we’ve been ploughing each field with the pigs, harrowed with disc harrow, then the grass harrow then we planted seed. After that the fields were ready. We expect to do this every five to six years, rotating the cattle, sheep and poultry.
OM: How have you found adjusting to farming?
LG: The UCD degree seems like ancient history now! I’m still learning, the neighbours are great family friends and they’ve helped a lot. The older guys have given me great advice. I’ve learned a lot, it’s not been easy but I love the way of life. Lambing and calving is tough, up at 4am for 4-5 weeks.
It’s the practical things, breech births and the like, that you have to learn how to manage. I had to look up how to artificially inseminate a pig on the internet.
OM: An unusual one to google.
LG: Indeed!
OM: Where is your meat slaughtered?
LG: Stanley Taylor's abattoir, which is just 15 minutes away. He’s inspected by the Organic Trust, and does the sheep and cattle for us. For the pigs, we use Gerry Burden in Grange outside Sligo.
OM: You sell your meat direct. How and why did you go this route?
LG: Since 2014, we have been experimenting with routes to market for our beef, pork and lamb. From the outset our vision has been to sell direct to the consumer. This brings its own challenges. There is a lot of work in attempting to cover off all the links in the "farm to fork" food chain yourself!
In the Summer of 2014, we launched our bespoke "Shepherd's Hut" style catering trailer to tour shows and festivals. The Shepherd's Hut is also available for large private functions. We serve heritage breed burgers and hot-dogs, handmade from Dexter Beef and Tamworth pork produced here on the farm, on artisan breads and with locally grown salads.
The idea has always been to work with others. We’d like to help provide a marketing opportunity for other organic farmers with product to sell.
Last Summer we toured with our catering trailer and won a Mckenna Food Guide award at the Electric Picnic.We have been selling our produce at the local farmers' market on Saturdays too.
OM:Then you upgraded to a shop?
LG: In stages! At Christmas we opened a small "pop-up shop" in Boyle, selling turkeys, traditional dry cure Christmas hams, sausages, bacon rashers and Dexter beef. We also had a small deli offer, where we show-cased local artisan cheeses, breads, locally grown organic veg and provided a space for local crafts people to sell and exhibit.
On April 1st, we opened our new Drumanilra Farm Shop. Its on Bridge Street, Boyle, the nearest town to the farm. We sell organic meat from our own farm and meat sourced from other local organic producers. We also stock a deli range including Irish farmhouse cheeses, olives, fresh baked breads, pastries, salamis, balsamic vinegar and so on.
As well as our own meat, we stock John Cullen's beef from Frenchpark, lamb from Robbie Forbe's organic farm near Lough Rea and of course our own Drumanilra Farm pork sausages and traditional dry cure bacon.
We take delivery of organic chickens from Margaret McDonnell in the Curragh, on a Wednesday, together with organic veg from Kinneden Organics in nearby Dromod.
Drumanilra farm shop is opened Monday to Saturday, 9 to 6. (No website yet, but find them of facebook)
