Speaker - Will Docker - Balgove Larder

In the absence of President John Spittal, Angus Peters assumed the role of acting president and opened the proceedings by presenting a donation to Mary’s Meals.

Accepting a cheque for £500, volunteer Benetta Johnston told the company that such funds were vital to the work of Mary’s Meals. The organisation has grown radically since its inception 14 years ago and now feeds upwards of 1,200,000 children each day across the globe.

Main speaker for the evening was Will Docker, director and co-owner of the Balgove Larder.

Will detailed some of his former life as a chef in many and varied parts of the world, before he had a meeting with Strathtyrum Estates owner Henry Cheape. Together they formed the idea of the Balgove Larder as a farm shop and restaurant.

They renovated old farm buildings which had outlived their usefulness to create premises from which they could provide locally grown and farmed produce.

Will said he was passionate about sourcing and producing high-quality local foods, of which there is a wealth in Scotland and Fife in particular. Balgove follows a plan to cross-breed cattle, thereby creating larger animals, improving quality and maintaining economic sustainability.

Recently they have also increased a herd of pigs to about 200 and hope soon to be self-sufficient in pork production. In addition they are introducing sheep to the farm with similar intentions.

Four years ago Will also began arable farming, using 10 acres to grow vegetables and salad crops.

He outlined that the major view of himself and Balgove is in providing foods which buyers know exactly where the goods come from and how they are farmed.

They have in the last two months begun to provide local produce to St Andrews University. Will believes it is likely the only such establishment worldwide to be feeding its students on items grown on their own doorstep.

The Balgove Larder is currently undergoing building works to extend the restaurant facility and should open in March next year with double its present capacity.

In proposing the vote of thanks, John Fernie praised Will’s work in raising his game to produce high-quality local produce which satisfies customer demand.