Opinion: Food is the staff of life, so open a farm cafe

If you had to write a list of things not to do in 2020 then “open a new cafe-restaurant” might well be on it. Unfortunately for us, a decision was made long before we’d heard of the word “Covid” or we even knew there was a place in China called Wuhan.

So on 4 July this year our farm business became further diversified with the opening of the Blue Garden Cafe.

See also: 8 diversification options for livestock farmers

Obviously it would be wrong of me to exploit this column in Farmers Weekly for the purposes of commercial promotion, but the cafe is charmingly located between St Osyth and Clacton-on-Sea in a stunningly beautiful atrium-styled building where diners can enjoy locally sourced, reasonably priced food, cooked to perfection…

Unfortunately, space doesn’t permit me to mention the delightful terraced area where customers can relax in al fresco floral surroundings. (Editor’s note: Get on with it, Guy.)

If nothing else, since opening in July, it’s been an interesting four months. I’m reminded of the old adage: “Never judge a new business for at least three years”, (presuming you can stay solvent). Just as farming is a long-term game, so too is the other end of the food chain where the stuff ends up on the customers plate.

As farmers we are often urged to get closer to our customers. The contrary temptation has often been to bunker down behind the farm gate, rather than have eye contact with those who ultimately drive our markets by choosing to stick the stuff we grow down their cake-holes.

In my more philosophical moments I take the view that, if you take off in the hurricane of a pandemic keeping firm hands on the controls, then you can chart your initial route so that, when you start to fly in settled conditions, life will seem but a breeze.

As farmers we are often urged to get closer to our customers. The contrary temptation has often been to bunker down behind the farm gate, rather than have eye contact with those who ultimately drive our markets by choosing to stick the stuff we grow down their cake-holes.

So, when you open an eatery, you suddenly find yourself on the front-line – not that I’ve ever viewed our lovely customers as the barbarians at the gate.

By way of one example of the perils of trying to please Joe Public, consider one of the more contentious things we sell – the scone. Never did I realise this small object of desire could excite such passion.

Admittedly I had heard the rumours of civil unrest in the West Country over the question as to which goes on first, cream or jam. But little did I realise that’s only the start of the trouble.

Size, texture, hardness, colour, brown sugar, white sugar – not to mention whether sultanas should be described as “currants” have all caused great debate, if not a little heartache with our punters.

So, I’ll sign off this piece with no more mention of our Rocky Road (£1.70 for a generous portion, or £3.00 with a pot of tea), but rather to enthuse about our current challenge.

I love the food business – whether it’s producing it at farm level or putting it on plates. Food is the very staff of life, both in the good times and in the bad times.

It excites people and it satisfies people. It contents them even when there is little else to be content about. I’d never choose a different profession.

Am I daunted by the current challenge? Not at all. Bring it on. Let’s get to work.