A fenland farmer who has welcomed more than 119,000 visitors has received royal recognition for connecting consumers with British agriculture.
Michael Sly, of Park Farm, Thorney, near Peterborough, received a special award from the Duchess of Edinburgh in recognition of his support for Open Farm Sunday. The presentation took place at a LEAF event in Hampshire marking the initiative’s 20th anniversary.
Mr Sly and his team have hosted Open Farm Sunday events since the scheme began in 2006. What started with just 12 visitors has grown into one of the country’s best-known farm open days, attracting more than 119,000 people over the years.
Open Farm Sunday is managed by LEAF and aims to improve public understanding of food production, environmental stewardship and the role of farming in rural communities.
Mr Sly said: “I feel very proud. This has been a real team effort, and this award is for everyone at Park Farm who has been involved and all the volunteers that have helped us over the years. We do this to help the public to understand more about British food and farming, to learn about how their food is produced and show them how we look after the countryside.”
Since launching in 2006, Open Farm Sunday has enabled more than 3.5 million people to visit working farms across the UK. This year’s event was held on Sunday, 7 June, with farms participating across the country.
Community event
Park Farm expanded its event in 2009 when it joined forces with the Peterborough Farm Preservation Society to create a two-day programme. Mr Sly said: “We’ve managed to create a great community event, which has captured the public’s imagination. I think it’s important to bring farmers together, as well, at events like this, to have a laugh and enjoy each other’s company. In among all the pressures farmers are dealing with, we need to look after everyone’s wellbeing.”
NFU eastern region director Zoe Leach said the award recognised years of commitment by the Park Farm team. Open Farm Sunday remained an opportunity for farmers to engage directly with consumers and explain how food is produced, she added. “From starting with just 12 people at their first event to go on to welcoming more than 119,000 visitors over the years is a remarkable achievement and they have clearly put so much work into making this event the success it has become.”