Introducing the finalists for the British Farming Awards 'Dairy Farmer of the Year' award 2026

For fourteen years, the British Farming Awards has shone a light on the best in British Farming. During this annual event, Britain's farming industry comes together to celebrate the achievements of its contemporaries.

SEE THE FULL SHORTLIST HERE

The 2026 Dairy Farmer of the Year finalists have been chosen because they are excelling in their field. The judges look for the entrants to be exploring new ideas and opportunities, shaping their businesses to become more robust, sustainable and adaptable in an ever-changing sector.

Whether they are small scale dairy units or family-run farms, they are all using progressive technologies to improve efficiencies or developing their systems into a niche with challenging conventional thinking.

Finalists for the Dairy Farmer of the Year Award – Sponsored by Asterra

Sarah Bevan and Paul Williams, Wallhope Farm, Gloucestershire

Sarah Bevan and Paul Williams have transformed Wallhope Farm into a resilient, community-focused dairy business where sustainability, diversification and the herd remain at its heart.

Farming 90ha with a 200-cow herd, the couple operate predominantly a spring block-calving system, alongside a smaller autumn block. They rear their own heifer replacements, use a pedigree Aberdeen Angus bull on the remainder of the cows and milk twice daily.

Since May 2022, the farm has operated a grass-fed system, with the quality of its herd and grassland recognised through success in the Monmouthshire Herds Dairy Competition and Chepstow Show.

Sustainability underpins the wider business, from efficient milk cooling and heat recovery from condensers to careful grassland management, responsible nutrient use and waste reduction. Biodiversity is also a priority, with flowers, trees, bird feeders, bat boxes and beehives supporting wildlife across the farm.

The dairy remains the core enterprise, but diversification has created additional value and strengthened connections with the local community. These ventures include Moo HQ, offering farm-produced milk and gelato, and The Nook holiday accommodation, which encourages visitors to experience the countryside and working farm.

Local sourcing, refillable products, recycling, reduced single-use plastics and energy and water efficiency are embedded across the diversification businesses. With rising costs and changing weather presenting ongoing challenges, Sarah and Paul's focus is on building a resilient future for Wallhope Farm while demonstrating how dairy farming, sustainability and community engagement can work together.

Dowsons Dairies, Lancashire 

For Dowsons Dairies, family is at the heart of everything. Established in 1954 when Eric's grandfather bought a small farm in the Ribble Valley, the business remains family-owned and operated four generations later, combining an 82ha dairy farm and 80-90 cows with an ice cream manufacturing business, farm park and educational attraction.

Led by Eric and his wife, the business has evolved through a willingness to embrace change while staying true to its farming roots. Producing ice cream using milk from the farm was a pivotal step, allowing the family to add value to its produce while creating a strong connection between product and place.

The development of Mrs Dowsons Farm Park has further diversified the enterprise, giving visitors the opportunity to experience farming first-hand through educational activities, seasonal events and attractions.

The diversification has created opportunities for all generations. Their children, Elliott, Ethan and Amelia, have developed interests across ice cream production, marketing and livestock, while around 90 employees contribute to the wider business.

Sustainability is also central to the farm's future. Solar panels provide renewable electricity, while the business focuses on reducing waste, improving resource efficiency and shortening supply chains through its farm-to-freezer model. Facing rising costs, labour shortages and changing consumer expectations, Dowsons is continuing to invest in its products and visitor experience, with decisions made firmly with future generations in mind.

Craig Mounty, F & M Mounty & Sons, Somerset

For Craig Mounty, innovation at F & M Mounty & Sons is focused on achieving more from every input while building a resilient, efficient dairy business. Farming 300ha with a 350-cow Holstein herd, the family partnership produces an average of 10,000 litres per cow through a TMR system, with all replacements reared on farm and Aberdeen Angus (AA) beef cattle finished at 22 months on a grass-based ration.

Sexed AI has transformed the herd over the past five years, driving rapid genetic progress and lifting yields from 8,000 to 10,000 litres without increasing nutrition. Removing Friesian males has also allowed the business to increase its AA beef production, cutting finishing time from around 30 to 22 months while reducing reliance on concentrates.

Calf rearing has been overhauled, moving from buckets to teat feeding, with calves receiving 4 litres twice daily for 14 weeks. The change has reduced scour and pneumonia, alongside individual pens and thermostatically controlled heat lamps. The family also takes an innovative approach to machinery, deliberately running older tractors to reduce depreciation while maintaining flexibility. A rebuilt Claas 950 forager, completed for £72,000, is one example.

Renewable energy is another priority, with 205 solar panels and a 1MW wind turbine making the farm a net electricity exporter. Further investments include heat exchangers and plate coolers, while new buildings will reduce water entering slurry storage by around 1,200m³ annually. Craig also represents farmers through his roles with Arla, helping shape the sector's sustainability agenda.

Tickets are NOW AVAILABLE to celebrate with the finalists at The British Farming Awards on October 15 at VOX in Birmingham.