A force of nature

Meet the Beavans: entrepreneurs, farmers, cider-makers and lecturers

On Kate and Jim Beavan’s farm in South Wales, the pandemic has inspired a change of focus but their inspiring work continues. Eleven years ago, the couple starred in the first episode of Lambing Live with presenter Kate Humble warning viewers “beware of the Beavans, they will change your life”.

Fun and a passion for their subject are what keep this couple thriving and always thinking of ways to expand what is, they probably have to be reminded, a business. Jim admits: “Enjoying what you do is the secret to a successful business.”

Kate agrees: “The rising interest in ethical living and smallholdings meant there was a market and by using the resources we already had and keeping it simple and fun, we tapped into it.”

She still uses Twitter, blogs and her website to promote the business, but it’s clear her burgeoning reputation as an agricultural trailblazer and educator works by word of mouth: “We want to keep tradition alive to ensure farming techniques that have survived for generations don’t wither and die, so we keep the courses seasonal to fit in with our usual routine. We will continue to look to add to the business.”

No plans to slow down

One thing is certain. Kate Beavan has no intention of slowing down, and adds: “By the way, did I mention I’ve been made an Associate of the Royal Agricultural Societies in recognition of Promoting Positive Perceptions of Farming for Three Decades?”

Kate and husband Jim provide school visitors with a “warts and all” perspective of the reality of farming life

A Buckingham Palace hoax?

That energy has ensured everything she touches turns to rural gold, culminating in the “totally unexpected” MBE in the 2021 New Year’s Honours list and a family visit to a Buckingham Palace Garden party this spring. “When I saw the email I thought it was spam, but read it through and called the number and had to be convinced it wasn’t a hoax.”

That self-effacing modesty is what has kept smallholders, farming folk and complete novices seeking a taste of the good life – and Kate’s incredible homemade cake – coming back from around the world for her hands-on courses.

“We’ve adapted and grown depending on what customers want but essentially we’re still a warts and all on-farm school. We don’t hide anything. There’d be no point just showing the nice bits. Feedback shows people have gone away and used the skills they’ve learnt, so we’re proud we’ve given them the confidence to do that.”

Kate Beavan

New business ideas for landowners

Kate and Jim have been constantly evolving their business since 2010. Here are some of their most recent projects and innovations:

Tree mission

As well as 25 years in teaching, Kate promotes women in farming and was County Chair for the National Farmrs Union as well as volunteeruing with the Royal Agricultural Benevolent Institution and Welsh Marine Life Rescue Team.

During the pandemic she became Project Officer for Stump Up For Trees, an ambitious farmer-led project to plant a million trees in South East Wales to encourage biodiversity. Within two years, 200,000 have been planted.

New courses and facilities

A new classroom on the farm means Kate can tailor courses for schools, colleges and universities to show how farming, wildlife and the environment are connected. She says: “My aim is to show future generations that the farming of Welsh sheep and cattle can be marketed as carbon neutral. I want to shatter some myths.”

Opening a campsite

“Lockdown meant a slowdown because we couldn’t have people on the farm, so we spent the time turning a piggery into a toilet and shower block so we could incorporate camping into our catalogue of events,” says Kate. All of these initiatives have ensured the mother-of-two has stayed ahead in a challenging spell for everyone.

Jim’s licence to sell

One area that’s shown no sign of slowing down, though, has been the cider-making gleefully led by the earthy-humoured Jim. Although restrictions meant classes had to stop, the couple successfully applied for a licence to sell the cider from the farm. “It was to help the local people through lockdown. You know how it is,” laughs Jim.

“We’ll start running all the courses again as restrictions ease, but the cider-making starts every November. We use only apples, no sugar, no chemicals and all on an original 1696 press. When the fermenting has finished in May or June, the course-goers come back to collect a couple of gallons. I try to make sure there’s some left over for me.”

“We still feel guilty making a living from it because we enjoy it so much, but if you thoroughly enjoy what you do every day then it really doesn’t feel like work”

Jim Beavan