Supermarkets may provide a one-stop shop for many, but their bid for market supremacy has not only led to the demise of many local butchers, bakers, and other retailers. but also a complete lack of understanding of where basic foods originate.
Add in the cut throat tactics of major retailers to undermine their competitors by making basic foods loss leaders in a bid to lure consumers into their stores and it comes as no surprise that many farmers have had to throw in the towel.
More worrying is the fact that the majority of consumers no longer have any comprehension of where food comes from, or the long, hard hours involved in growing and producing basic commodities that are now very much taken for granted.
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Interestingly however, while the supermarkets rely on reducing prices to bolster margins, by importing produce from across the globe or selling goods at below the cost of production, farm shops are seeing renewed interest in where food comes from and people keen to support local growers.
For newly established farm shop owner, John Gilmour, opening Humeston Byre Milk House just outside Maybole, Ayrshire, such heightened enthusiasm has been a revelation.
"People do want to support local producers and they are happy to pay more for locally produced foods because they know it tastes better," he said.
Such has been the demand for local foods that John, his partner Alison Baird, two sisters, Fiona and Julieanne, and parents John and Effie Gilmour, who all help out, have seen individuals fighting over stalks of Brussels sprouts and steak pies purely for that reason, even when they know they can be bought cheaper in the supermarket.
"All links between food and the farmer have been lost as a result of the supermarkets, but, people do want to know where their food comes from so they come to a farm shop where they can find out how and where food has been produced. We can also tell people how to cook it when we stock home and locally produced meat.
"It is frightening how little the general public actually knows when we have been asked such things as: where does milk come from and how do you keep cows milking?" said John who's vision has always been to open a farm shop to educate the public and particularly children about where food comes from.
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With Humeston home to a well-known 200-cow red and white and Holstein dairy herd producing in excess of 10,000litres on a twice daily milking regime, the aim was always to sell home-produced pasteurised milk to help bolster margins.
However, John knew he'd need more than milk and a few milk shakes to pull in local custom. Therefore, after much travelling to see other farm shops, communications with local bakers, butchers, and vegetable growers, and a huge number of sleepless nights, he looked into such a venture.
While milk is the main driver, people can also buy a vast selection of locally produced meat and ready made meals sourced through Nisbet Family butchers and Dalduff Farm Butchers; fruit and vegetables from Purdies, Girvan; potatoes from Hugh McFadzean, Thomaston, Maybole; preserves and chutneys from Galloway Lodge and ice-creams and sorbets from Farrahsfarmfresh, Thornhill, Stirling.
Add in a vast selection of treats, gifts, and artwork from Jan Laird, and Humeston Byre Milk House proved a one-stop shop for many over the festive period.
It's the quality, flavour, and freshness that keeps people coming back too, and with a tea, coffee, and hot chocolate machine on site, the Gilmours have a growing number of regulars who appear not just on a weekly basis, but almost every day.
Notably, the family is also seeing increased demand for their milk when it's non-homogenized which therefore preserves the cream on top, delivering a rich, more authentic taste. As a result, many adults and children who previously said they disliked the taste are returning to the white stuff.
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"It's frightening the number of people who said they didn't like the taste of shop bought milk, but when they try it here, they now can't get enough of it," said John, adding that many also commented on how their coffees taste so much better than conventional hot drinks bought in coffee shops, purely because the milk used is so much fresher, and although pasteurised is not homogenized.
All milk is sold in either 1 litre of 500ml glass bottles, which have to be bought first but can be returned and refilled, thereby reducing waste and supporting eco-friendly practices. The shop also boasts a huge selection of milkshakes that are made on site including banana, blue bubblegum, chocolate, gingerbread, mince pie, mint chocolate, raspberry, rhubarb and custard salted caramel, and strawberry.
However, such an enterprise is not for the faint hearted, when there have been next to no grants available, and obtaining planning permission from South Ayrshire Council took just shy of three years.
The costs involved were phenomenal too when heavy reinforced steel had to be used so there was a lot of blood, sweat, and tears involved before John's dream got the go ahead.
The vending machine alone cost £30,000, the pasteuriser upwards of £35,000, which added to the £15,000 on glass bottles meant a serious amount of money had to be spent just to sell home produced milk.
But with rave reviews and to the delight of locals, so far, it appears to have been worth it.
"We opened on October 12, and despite several road closures in the area, we had more than 1000 people through the door and some 554 transactions within the first four days. The only advertisement we did was through Facebook and Instagram.
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"We also had a fundraising opening and entertainment day on January 1, which has raised in excess of £4500?? for charity – Multiple Sclerosis and Moto-Neurone disease. The event pulled in 400 plus people on the day, which was amazing so we now know our neighbours and our local community so much better!"
Sadly, John suffers from former neurological disease himself. Diagnosed four years ago? it did nevertheless spur the youngster into achieving his goals.
"When you talk to the public you find out just how uneducated they are about food. But, when you tell consumers the truth about how difficult farming is, they understand and are keen to help.
"You invest in a farm business by buying a new tractor or better genetics for the dairy herd. It's the same with a farm shop and the future. You have to invest in your customers by providing them with as much as you can to make a family meal, or give them something back such as a charity event, education about where food comes from, or a place where they can come for a day out."
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"It's not just about dropping in to buy a pint of milk or a cup of coffee, you need to have a diverse range of local foods for people to purchase so they can fill a basket for family meals," John said adding that he is fortunate to have seven caravan sites located within five miles of the Milk Byre.
With the shop located next door to the farm, and on the same road as the famous Electric Brae tourist attraction, the business has also invested in picnic benches to enable the public to take in the scenic views of Ailsa Craig and on a good day, the Isle of Arran.
Humeston Byre and Milk Shed is already well worth a visit and there's a lot more to come. Just watch this space ...
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