Wynngold Standards at Gatelands Farm

Gatelands Farm, near Penrith is owned and farmed by Andrew and Angela Barraclough and their two children Tom and Alysha.

Gatelands is a 300acre farm and the business comprises of 150 milking cows, and replacements, in addition to the milk business the family also rear veal calves and fatten cattle for Lake District Farmers who supply the best restaurants in London, with the veal most recently featuring in the final of the Great British Menu!

Image result for wynngold stellar

The whole enterprise is family run but Angela is in charge of calf rearing. The calves are fed a kilo of Wynngold Stellar milk powder, a 23% protein 20% oil milk with extremely high Vitamin E levels, for maximum rumen development Angela has opted to feed the calves ‘Start n Wean’ ad lib through to 12 weeks old, feeding a 6ml nut has improved the calves dry feed intakes with weaned calves eating two kilos per head, “we’ve never had better intakes of starter pellets” the palatability of the feed has resulted in improved calves appetite and has made the transition on to rearer nuts much easier, in addition to feed intakes, since moving to the feed which contains NIS – Nutritionally Improved Straw (exclusive to Wynnstay) there’s been an improvement in dung consistency.

Angela with Start N Wean
Angela with Start N Wean

Heifers reared on the farm are calving down at the optimum age of 24 months, which is a testament to the calf rearing that takes place at Gatelands, after all the first 12 weeks of a calfs life is the most crucial stage to get right. Bull calves are kept for veal and are killed at approximately seven months averaging 150kg dead weight.



Our Representatives

Tom Stephenson, the Wynnstay Dairy Specialist for the Lancashire/Cumbria area has been visiting Gatelands Farm for over 12 months.

If you would like some advice on milk powder, weaning compounds or rearer compounds please get in touch with one of the Dairy Technical Services Team for more information.

Tom Stephenson
Dairy Specialist

Leave a Reply