< PreviousHEALTH & FITNESSWith over 11,000 CrossFit gymsworldwide compared to little over 2,000back in 2010, it’s fair to say CrossFit issomething of a fitness phenomenon.Why? Well, I think it’s changing thegame. If you’re anything like me, I’msure you will have (at some point inyour life) counted calories, stared withdismay at a number on the scales, orobsessed over your reflection in themirror with a critical eye. For me, thosedays are long gone, and it’s all thanks toCrossFit.Every day, real women across theglobe rock up to their affiliate (we like tocall them ‘boxes’) and grind throughthe daily workout, which may consist ofcardio, gymnastics, weightlifting or allmanner of different challenges.Now, I have heard many of my non-CrossFit friends talk about how theywant to get more ‘toned’ but then recoilin horror when I suggest that they tryweight training. From my perspective,this reaction stems from either a(completely unfounded) fear of ‘lookinglike a man’ or that the idea of liftingweights simply seems too daunting toeven consider. This perception ischanging though, as more and morewomen are coming around to theunderstanding of how high intensity,functional movements can not onlyimprove your overall health andwellbeing but improve your body shape.Stereotypes of women in fitness areCrossFit Witham member Amy talks us through thefitness phenomenon that is CrossFit and how it ischanging womens attitude towards exercise. ThisGirl Can!Step through the doors of CrossFit Witham and you willbe greeted by a group of smiling, regular peoplechanging; no longer are womenexpected to do some cardio while themen lift the heavy weights. We can do itall. Step through the doors of CrossFitWitham and you will be greeted by agroup of smiling, regular people. Thewomen are of all ages, sizes, abilitiesand backgrounds. They are all normal,hard-working ladies from all walks of lifewho just wanted to be better versions ofthemselves. Everybody was once abeginner. I started on the training barseven months ago, and can now cleanand jerk (lift from the ground over myhead) my bodyweight with ease. WhenI first joined, I couldn’t even lift myselfone centimetre when I tried to do a pullup. Now, I can climb ropes, flip tractor50-51_Layout 1 24/02/2016 14:02 Page 1HEALTH & FITNESStyres, deadlift double my bodyweight and performhandstand press ups amongst many other fun andstrange movements that are unique to CrossFit. Every day, I’m motivated by the women that Itrain with. Nobody at CrossFit cares about their weight; they care abouthow much they can lift and the only numbers we concern ourselveswith are the kilos we’re throwing onto the barbell. Not one woman istrying to be skinny; we just want to be strong. We cheer each other onat competitions, pick each other up at the end of a hideous workoutand celebrate each other’s PBs as if they are our own. We’re also not shyabout complimenting each other’s bodies. If you’ve got great quads,biceps or a wicked squat booty, we’re going to tell you how awesomeyou look. The sheer confidence of CrossFit women is just amazing. I lookat the way CrossFit ladies stand with their heads up and shoulders back,strong and sexy as hell and I’m proud to be one of them.Strong women empower strong women, and I’ve never been asempowered as when I joined CrossFit. If we can do it, so can you!This Girl Can: Crossfit5pm onwards, Tuesday 8th March, CrossFitWitham LincolnCome along to watch as our all-womenmembers complete the This Girl Canworkout, doing things they never thoughtpossible when they joined. Then discoverCrossFit for yourself by joining in andhelping the ladies complete the workout.Ladies only open evening – all ages – allabilitiesFancy giving CrossFit a go? They invite anyone to come for a look round or to try afree taster session by visiting the gym Monday toFriday, or contacting the team via Facebook, email hello@crossfitwitham.co.uk orby calling 07725 124535. For more information see www.crossfitwitham.co.uk50-51_Layout 1 24/02/2016 14:02 Page 2Gluten Free Beetroot & Chocolate Cake52 LINCOLNSHIRETODAYFOOD & DININGThosespringmonthsServes 8, makes 1 generous cakePreparation time: 15 minutesCooking time: 50 minutesYou’ll need:250g plain cooked (vacuum packed) beetroot, drained & pureed200g quality dark chocolate (70% cocoa)200g Doves farm gluten free plain flour 200g unsalted butter, melted100g dark brown sugar100g caster sugar3 large eggs2tbsp cocoa powder2tsp gluten free baking powder 1tsp vanilla extractIcing sugar for dustingSpring is here, and thoughit’s perhaps not time to bringout the barbeque just yet, wecan finally move away fromfood designed to keep uswarm! Here’s some of ourfavourite spring time recipes. PHOTO: SHUTTERSTOCK.COM/EDITA PIUGluten Free Beetroot & Chocolate CakeWhat to do:1. Pre heat the oven to 180˚C/Gas Mark 4. Grease and line a 23cmloose bottomed cake tin.2. Break the chocolate into pieces and put in a food processor. Blitzuntil crumbed but not totally powdered - some larger pieces will givethe cake a great texture.3. Add the beetroot and blend together. Then add the remainingingredients to the processor and whizz until well mixed. Pour into theprepared cake tin and lightly level out the surface.4. Bake in the preheated oven for 45-50 minutes or until a skewerinserted into the centre comes out clean. The surface of the cake mayhave cracked a little. Allow the cake to cool for a few minutes in thetin before removing to a cooling rack. 5. Dust lightly with icing sugar and serve in wedges. For dessert,this cake is great with a little crème fraiche on the side.This recipe was provided by: www.lovebeetroot.co.uk 52-54_Layout 1 24/02/2016 14:30 Page 1The China RoyalRestaurant6 Bridge Street, Brigg DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)www.chinaroyal.co.ukThe intimate, warm surroundings of the ChinaRoyal are ideal for the most romantic dinner or thelargest banquet. Serving the best in Chinese cuisine, it has five star scores on the doors, andis open throughout all Bank Holidays.LINCOLNSHIRETODAY53FOOD & DININGPictureYour VenueDennetts Ice Cream Parlour Address: 3 Bailgate, Lincoln, LN1 3AE Tel: 01522 511447Web: www.dennetts.co.uk/ice-cream-parlour-in-lincoln Just around the corner from the Cathedral, the Ice CreamParlour is owned and run by Claire Dennett whose family havebeen making quality ice cream in Lincolnshire for more thanthree quarters of a century. At Dennetts you can taste the fullrange of dairy ice cream, traditional sundaes, yoghurts andsorbets. These can only be described as spectacular in thevaulted 14th century tearooms. Hot drinks and home-made fare are also available. Riverview Café 18-19 Broad Street, Spalding, PE11 1TBTel: 01775 767 155 W: www.hillsdepartmentstore.co.uk/restaurant The Riverview café is one of the most popularplaces in Spalding to relax and enjoy a great cup of coffee. The café’s dishes are cookedfresh using the best ingredients sourced from local producers, and the menu has somethingfor everyone’s taste. Based in the Hills Department Store, it’s the perfect way to enjoy a mealafter a great shopping session!Springfields Events &Conference CentreCamelgate, Spalding PE12 6ET Tel: 01775 713253Email: events@springfields.net www.springfieldsevents.co.ukNow licensed for civil weddings and partnerships, Springfield EventsCentre specialise in catering for large events - conferences, exhibitionsand corporate dinners/parities (seating up to 500), plus seminars,weddings and private parties. In-house catering and bar, free parking andexperienced event management team to assist with your arrangements. Serves: 2Preparation Time: 10 minutesCooking Time: 20 minutesYou’ll need:250g cod (or othersustainable white fish)85g (1 bag) watercress2 cloves of garlic, peeled1 green chilli, chopped2 slices of Parma ham2 tbsp olive oil1 tbsp balsamic vinegar150g brown rice 1 small red onion, diced50g sundried tomatoes,chopped50g black olives, stonedand choppedBlack pepperWhat to do:1. Preheat the oven to180oC (160oC Fan)2. Take the cod and pile a quarter of the watercress along thetop of the two fillets (reserving the rest for later) along with thechilli and garlic. Carefully wrap the cod and its topping in the slicesof Parma ham. Place on a baking tray and sprinkle with the olive oiland balsamic vinegar. Bake for 15 minutes or until the cod iscooked through.3. Bring 360ml of water to the boil. Add the brown rice, stir andleave to simmer for 15- 20 mins until the water is all absorbed andthe rice cooked.4. Add the onion, tomato and olives to a hot pan and lightlysauté. Once the rice is cooked, add to the pan and mix together,adding pepper to taste. 5. Spoon some of the brown rice mixture onto a plate. Place theremaining watercress on top. Remove the cod from the oven andplace on top.This recipe was provided by: www.watercress.co.uk Cod & WatercressParcelsCod is a great source of omega 3 fatty acids, vitaminsB12 and B6 and niacin – all extremely good forassisting the heart and blood vessels. This added to thephytochemicals in the watercress mean you get a tastymeal that’s incredibly good for your heart. By serving ona bed of brown rice this meal provides plenty of energyto boot. The Point Café, Bar and RestaurantMeridian Point, Kings Road, Cleethorpes, DN35 0FB Tel: 01472 453269 • www.thepointcafeandbar.co.ukThe Point is a relaxing, spacious café, bar and restaurantsituated at the Meridian Point next to Parkway Cinema inCleethorpes. It promises a delectable taste of Mexico,offering fajita wraps on sizzlers, baked enchiladas, burritos,chilli’s and tapas alongside firm favourites like flame grilledsteak and a traditional roast on Sunday. The Point is open every day and has a pizza night,burger night, chicken & ribs night and more making it a night time favourite.The Sandgate Hotel44 Drummond Road, Skegness, PE25 3EB Tel: 01754 762667 • www.sandgate-hotel.co.ukSituated in Skegness, The Sandgate is a small family-run guest house which is ideally situated just a fewminutes’ walk from the Clock Tower, sea front, and the allnew Skegness Aquarium and other main attractions andentertainment amenities. It offers family bedrooms, doubles and twins. All bedrooms have TV,tea and coffee facilities, as well as complementary bathroom toiletries and free Wi-Fi. Cosyand traditional, The Sandgate is ideal for a relaxing coastal retreat.The Blue Bell Inn1 Main Road, Belchford, Horncastle, LN9 6LQTel: 01507 533 602 W: www.bluebellbelchford.co.ukThe Blue Bell Inn is a pub/restaurant situated on theViking Way between Horncastle and Louth. It has anexcellent reputation for fine food, good wine and friendlyservice. It offers an a la carte menu and fresh localingredients.Now open seven days a week, Monday to Saturday11.30am to 2.30pm and 6.30pm to 11pm, Sunday noon to 10.30pm.52-54_Layout 1 24/02/2016 14:30 Page 254 LINCOLNSHIRETODAYByards Leap LodgeEast View, Byards Leap, Cranwell, SleafordTel: 01400 261375/07957 885913www.byards-leap-lodge.co.ukWhether you are on a leisure or business trip, you’ll find warmhospitality at the Country Kitchen and Lodge. It offers four star,silver awarded accommodation, having won a TripAdvisor award of excellence.The Lodge has five double rooms, all of which are en-suite and on the ground floor, as wellas two two-bedroom apartments. Dedicated facilities for the disabled are available.The Duke of WellingtonStation Road, Midville Tel: 01205 270593www.dukeofwellingtonmidville.co.ukAt The Duke of Wellington, the aim is to make youwelcome and deliver the very best in food and drink thatwill keep you coming back time and again. The Duke ofWellington is a much loved part of the local communitythat extends a welcome to locals and visitors alike.On offer is great food, drink and warm hospitality.Exotic Thai Restaurant205 High Street, ScunthorpeTel: 01724 843204Exotic Thai Restaurant is a testament to traditional Thaicuisine. The only Thai restaurant in Scunthorpe, Exotic Thaican accommodate up to seventy guests for a deliciouschoice of authentic starters, main courses and an impressiveselection of fish dishes along with a choice of tasty desserts.The Exotic Thai prides itself on authentic Thai cuisine with friendly service, giving a truetaste of the east.The FarmersMarket Rasen Road, Welton Hill, Lincoln, LN2 3RDTel: 01673 885671Based in Welton near Lincoln, The Farmers offersa delightful range of meals from locally sourcedingredients. With a friendly team, and excitingmenu, The Farmers caters for anything from singleguests to large parties and has ample seating bothwithin the restaurant, and outside in the fantastic beer garden. The Mad Turk8/9 St Paul’s Street, Stamford, PE9 2BETel: 01780 238001 • Web: www.themadturk.co.ukAt The Mad Turk, head chef and owner Kaz aims tocook traditional, rustic Turkish Cypriot food - the kindof dishes enjoyed by past generations and prepared fresh daily using locally suppliedingredients. The menu boasts clean, fresh and authentic dishes ideal for sharing. The topquality meat is locally sourced, and cooked traditionally on a charcoal barbeque. There’salso a great selection of vegetarian options, and the very best Turkish wine on offer. The Olde Barn InnCow Lane, Tealby, LN8 3YB Tel: 01673 838304 • www.theoldebarninn.com Tealby has been described as “the most charming village inthe Lincolnshire Wolds”, so it’s no surprise to find that it boaststhe delightful and traditional Olde Barn Inn. The extensive menu has something for everypalate, ranging from the local specialities, through to grills, poultry, meat and fish dishes,as well as bar snacks, veggie options and a children’s menu. A choice of two hand pulledbeers has earned the Inn a prestigious Pub of the Season award from CAMRA.The Ship Inn Surfleet154 Reservoir Road, Surfleet Seas End, Spalding, PE11 4DH Tel: 01775 680547 • www.shipinnsurfleet.com Set in the heart of the beautiful Lincolnshire Fenlandsnext to the River Glen, The Ship Inn provides the perfect place to sit by the bank, dine alfresco and enjoy the delightful, locally sourced food. The Inn’s philosophy is ‘Enter asstrangers, leave as friends’ and the relaxing ambience lives up to that statement. Evendogs are welcome in the bar area. It boasts elegance and sophistication without beingpretensions, appealing to all tastes and all ages. Crewyard CottagesEverards Farmhouse, Highgate Leverton, Boston, Lincolnshire PE22 0AWTel: 01205 871 389These former farm buildings have been converted to providethree comfortable single storey cottages set around an enclosedcourtyard, each with a private patio area, overlooking a maturethree acre garden with a natural lake. Also off the courtyardthere is a games room with a full sized snooker table, seatingarea and a selection of games and books and a laundry room.Harrisons Restaurant12 Market Place, Barton-upon-Humber, DN18 5DATel: 01652 637 412If you’re looking for places to eat in North Lincolnshire thencome try multi award winning Harrisons. Serving breakfast andbrunch from 9am, along with our lunch menu Monday to Saturday,all served up to 2pm, we offer guests a casual and fresh diningexperience. Using locally sourced free range pork bacon, Lincolnshire sausages along withfree range eggs our premium breakfasts are top of the menu, not forgetting our homemadesandwiches, paninis and light lunches, along with our famous 'Desperate Dans Cow Pie.' The New George Inn1 Boston Road, Spilsby, PE23 5HB Tel: 01790 752528 • www.spilsby.info/georgehotel Attendees to the George are guaranteed a warm welcomeand met with a variety of traditional home cooked food withSunday lunches. With karaoke every Friday and Saturday night,live music once a month and a large function room (available free of charge for parties) theGeorge is perfect for entertaining. The accommodation boasts 8 letting bedrooms with TV, teaand coffee making facilities and free Wi-Fi with a reasonable price and breakfast option onoffer. Open Sunday to Thursday 12 till 11pm and Friday and Saturday 12 till 12.Poplar FarmHoliday Cottages, Touring Caravan Site, Farm Shop www.poplar-farm.org.uk • Tel: 07894292641 • Visit us on Facebook Eat, Craft & StayJoin us at Poplar Farm. Sandwiched between the fabulousLincolnshire Coast and scenic Lincolnshire Wolds our site offers excellent accommodation inhigh quality cottages and a lovely spacious location for touring caravans. Whilst you are herejoin us in the Farm Shop where we excel in home cooking and produce direct from the farm.We also specialise in art and craft activities visit our website to find out more.PictureYour VenueTo promote your services callAngie Cooper on 01472 310302or email: a.cooper@blmgroup.co.uk52-54_Layout 1 24/02/2016 14:30 Page 3LINCOLNSHIRETODAY 55 If by chance you’ve arrived with the sunat your back, then the exterior of the idyllicpub venue offers a striking backdrop ofopen green fields and the lulling FossdykeCanal to dine by. For cooler days andevening meals, the homely interior balancesextravagance with cosiness. What strikes us most when our starter ofcreamy garlic mushrooms on bruschetta,and twice baked cheese soufflé withmushroom and spinach sauce arrive is thegenerous portion size. Gastronomy mightbe bent out of shape over haute cuisineand taster menus, but The Pyewipe offershearty and sumptuous portions withoutscrimping on the all-important taste orpresentation. The starters were followed by gammonsteak with caramelised pineapple, offering aposh twist on a classic pub dish. My diningpartner, on the other hand, plumped forslow braised belly pork with sage, servedwith cider sauce and creamed potatoes.The meat was melt-in-the-mouth succulentand the fresh seasonal vegetables wereperfectly cooked. The liberal portions are a particular pluswhen it gets to the homemade desserts.My colleague ordered raspberry andmascarpone crème brûlée, which was aplayful finish to the meal, fabulously crispand packed with flavour. The Eton mess Iopted for transported me back tochildhood, and balanced the crispymeringue with lashings of fluffy crème. In amongst its extensive menu are plentyof exciting vegetarian options, and with thebeautiful surroundings, it’s a restaurantideal for any patron. The helpful staff wereintuitive, knowing just when to approachThe Pyewipe,LincolnWe’ve long championed the picturesque Pyewipe as one of thecounty’s culinary hotspots, so we swing by to see what the springseason has to offer.For more information, or to book a table, call 01522 528708 or visit www.pyewipe.co.uk and leave us to our meal. While other establishments seem tostruggle with balancing portion size andprice, the Pyewipe offers great value andgood sized platefuls. What’s more, they’vemanaged to capture some of the nation’sfavourite dishes and honed them todelectable precision.Whether you happen across therestaurant after a ramble, or hire out any ofits function rooms, the Pyewipe is definitelyone of the county’s most unassuminghighlights. FOOD & DINING55_Layout 1 24/02/2016 13:59 Page 1Nestled at the heart of the SouthFerriby community, The Hope & Anchoris serving up traditional food with aunique approach. It’s bold and intrepidfood style attracts crowds from across thecounty and often beyond, with gueststurning out in the worst of weather totaste its fresh and flavoursome dishes.A glance over the menu will reveal thedelicate balancing act between classicpub food and the adventurous elementthat chefs Peter Garlick and SlawomirMikolajczyk throw into the mix. I optedfor a satisfying vegetarian option with thehome grown beetroot, truffle & goatscheese mousse with hazelnuts – it was acelebration of local produce and perfectlypoised flavours. My colleague went forthe chicken liver pâté served withblueberry & balsamic jelly, charredsourdough and chutney. The simplepresentation served to highlight therichness of the dish, offset by the sweet andtangy accompaniments. The whole establishment is steeped inculinary know-how, and the enthusiasm isinfectious. Finding out how the food wasprepared and cooked and what wine wasbest served with what dish was fascinating.A case in point was the steak - the beef hasbeen sourced from county-renowned LakeDistrict Farmers, and is kept in a specialaging fridge. With that in mind, I had totry to the steak. The rib-eye was deep withumami flavour, and complemented withbrazed red cabbage and piped mashedpotato. It was the duck breast & leg piethat caught my colleague’s eye. Servedwith silky mash, charred sprouts, sprouthead and duck gravy, the meat boasteddepth of flavour and the accompanimentsoffered a variety of tastes and textures. The desert options were a celebration ofsome of Britain’s most pleasurable puds,from apple crumble to sticky toffeepudding. The chocolate tart I plumped forwas opulent and intense, offset by theyoghurt sorbet which gently temperedevery spoonful. The golden crust of mycolleague’s creme brûlée broke like glass toreveal the creamy custardy texturebeneath. Topped with winter berries andmeringue, it was as much a feast for theeyes as for the stomach. The proof of the produce is in itsfreshness, and being sourced fromneighbouring village Winteringham makesevery meal some of the freshest on offer.Whether it’s just a pint after a dog walk orbird watch, sailing in via the Humber orjust to enjoy the tantalizing menu, TheHope & Anchor really does have somethingfor everyone. 56 LINCOLNSHIRETODAYFOOD & DININGThe Hope & AnchorSouth FerribyTo book a table or find out more visit www.thehopeandanchorpub.co.uk or call 01652 635334. With its emphasis onsimplicity and a menuboasting locallysourced food and anaudacious style, TheHope & Anchor haspositioned itself as afirm favourite. 56_Layout 1 24/02/2016 14:04 Page 1LINCOLNSHIRETODAY57FARMING NEWSHall Farm Parkcelebrates ten yearsHall Farm Park, South Kelsey celebrates its 10th birthday in April (check the websitefor details.) You can meet the animals, play on the fort, zoom down the “snow” slide,climb in the soft play or evenpretend to be a farmer riding thetractors.Can you beat Farmer Keith’s laptime on the go karts or find the“Pingles” on the woodland walk.During your visit you may be luckyenough to walk a goat, feed a lamb or have a tractor ride, so memorable and so much fun!Afterwards why not relax and enjoy homemade and locally produced food in the tearoom,awarded Select Lincolnshire’s tearoom of the year 2015/16.Lincolnshire farm morethan doubles outputfollowing bank deal A North Lincolnshire family farm has built a new free rangeegg-laying facility with financial support from Yorkshire Bank,leading to the business more than doubling its productionoutput.V Wilkings & Sons has developed the new facility, which willhouse 64,000 free range hens, on its existing site in Ulceby –between Scunthorpe and Grimsby. This will increase the totalnumber of hens the farm can house from 40k to 104k.Sustainability is a major focus for the business, which utilisesgrain grown on the farm as feed for the hens. Conversely, thebird’s waste is used as fertiliser for the crops. The funding was provided by Oliver Maxey, pictured secondleft, relationship manager at Yorkshire Bank in Lincoln, and hasled the farm to employ two new full-time members of staff. Mr Maxey said: “V Wilkins & Sons is an example of a family farming business diversifying its offer and experiencing significantgrowth from doing so, while creating jobs from the local community. We are proud to support the farm’s recent development andlook forward to working with Paul and the team as they grow.” Lincolnshire farmer callsfor higher fines for harecoursers A Lincolnshire farmer is calling for higher fines in order to deter harecoursers from across the county who train greyhounds and other sighhoundsto pursue and kill hares. Farmer Mark Leggott said: “As farmers we’re under siege because youbarely dare leave the farm because there’s going to be someone coming onthe farm chasing hares and killing them or driving 4X4 vehicles over thecrops.“One individual turned up at a meeting in Spalding and announced he’slost three quarters of a stone in weight through worry over what the coursers were doing to his farmland, his crops and these threats andintimidation they were offering him and his wife.”To help combat the growing threat and prevalence of hare coursing, Lincolnshire Police official launched Operation Galileo last September –the start of the hare coursing season. The operation has been widely praised, and has already resulted in numerous arrests and vehicles seized. Police are currently gathering evidence in the hopes of introducing injunctions to ban offenders from the county. PHOTO: SHUTTERSTOCK.COM/FRANCESCO DE MARCO57-59_Layout 1 24/02/2016 14:02 Page 158 LINCOLNSHIRETODAYFARMING NEWSGrant feedsgrowth for NorthLincs animalnutrition firm Another SME is growing with the help of a capital grantfrom the Humber LEP’s Growing the Humber programmecreating 10 more jobs in the Humber.Kirmington-based Agrimin, which manufactures specialistnutritional products for cattle and sheep, needed to invest innew machines and equipment as well as extend its premisesto create a 14,000 square foot warehouse, to help it increaseits capacity and productivity to allow it to realise their goal oflicensing new products they have in development.Company secretary Robin Jackson believes that the project,which cost £769,400 and is being supported by a grant of£137,474, is already having a positive impact. He said: “Sincesecuring the grant the company has recruited 10 more staffon site and allowed us to bring the testing of raw materials in-house which has improved timeliness – meaning the businessis not reliant upon third parties to release product or rawmaterials.”Agrimin secured its grant from the current £4 millionGrowing the Humber programme funded via theGovernment’s Local Growth Fund and builds on a £30 millionRegional Growth Fund scheme, administrated by North EastLincolnshire Council. Rotary Club encourageentries to LincolnshireEnvironmental AwardsThe deadline to enter this year’s Lincolnshire Environment Awards is rapidlyapproaching, and event organisers Lindum Rotary Club are encouraginggroups and individuals in the area to enter.The awards is the only one in Lincolnshire dedicated to farmers,land managers, communities, businesses and young environmentalists.It has been the benchmark of environmental excellence since 1993,and continues to go from strength to strength. It serves as a platform for everyone from farmers and businesses toschools and community groups to demonstrate and showcase the partthey are playing in the sustainable development of the county. Entries should be projects taking place within Lincolnshire, NorthLincolnshire or North-East Lincolnshire. A diverse range of people andgroups enter every year, and past winners have included farmers thathave restored andplanted hedges, andcreated wetlands. The closing datefor entries is Thursday31st March andentries can be madeonline or by post.LRSN personnel recognisedby the Royal AgriculturalSocieties of England Lincolnshire AgriculturalChaplain and LincolnshireRural Support Network(LRSN) Trustee Rev CanonAlan Robson, pictured right,has been awarded theFellowship of RoyalAgricultural and Societies ofEngland (FRAgS), and LRSNvolunteer, Sean Sparling,pictured middle, wasawarded the Associateshipof the Royal AgriculturalSocieties of England (ARAgS), by Her Royal Highness Countess of Wessex at aceremony hosted at the House of Lords by Baroness Hazel Byford, FRAgS.The Associateship (ARAgS) is awarded to those deemed to have made trulyoutstanding contributions to UK agricultural progress and are invited by theNational Panel to make a submission of their work and community activities insupport of their application.The Fellowship (FRAgS) is awarded by ‘peers’ within the agriculturalindustry these include researchers, political figures from various national andinternational bodies, educationalist and folk who have developed outstandingfood businesses as farming entrepreneurs across UK.Alan was awarded for his work across Lincolnshire setting up LincolnshireRural Support Network (LRSN). He was also instrumental in the developmentof EPIC (Environment, People, Innovation, Choices), the £7 million eco–building on the Agricultural Showground together with his engagement withother groups, locally and nationally, regarding food security and sustainablefood supply chains.PHOTO: SHUTTERSTOCK.COM/BRANISLAVPUDARKEVIN JOHNSON - AGRICULTURAL CONTRACTORSWe provide a wide range of contract services to farmers andlandowners. Creating partnerships with landowners and farmers is animportant part of our business. Whether you require a single servicesuch as baling / straw stacking, or a more complete crop or farmmanagement service, Kevin Johnson Contracting can help!4 Church Road, Wittering, PeterboroughTel: 01780 782924 Mobile: 07860 608825enquiries@kevinjohnsoncontracting.co.ukwww.kevinjohnsoncontracting.co.uk“For those times when you need ahelping hand on farm or on land”PHOTO: SHUTTERSTOCK.COM/ROGER ASHFORD57-59_Layout 1 24/02/2016 14:02 Page 257-59_Layout 1 24/02/2016 14:02 Page 3Next >