The early days of construction.
Langage Farm Anaerobic Digestion Plant will be officially opened by Lord Henley, Parliamentary under Secretary of State, Environment, Food and Rural Affairs on July 1st 2011.
The new plant, which is licensed to process 20,000 tonnes of material per year, received its validation permit in April 2011 and is pleased to announce its official opening. The plant received funding from the Environmental Transformation Fund, a programme to tackle climate change which is administered by WRAP on behalf of DECC and DEFRA. Whilst showcasing innovative technology, Langage AD will satisfy Langage Farm Dairy Products’ heat and electrical energy requirements while aiding in the diversion of 20,000t of organic waste from landfill as well as the generation of 500kW/h of renewable energy. This remarkable technology aims to be a flagship project in the newly emerging UK anaerobic digestion market and further hopes to aid the promotion and use of energy, heat and fertilizer from renewable sources.
Paul Winterton, General Manager of Langage Farm and The Grand Hotel’s Executive Chef, Richard Hunt, drew fascinated crowds during their attempt to build the world’s largest cream tea at the Big Devonshire Crea Tea stand at the Devon County Show.
The amazing creation consisted of a 2.5 metre (8 foot) wide scone, topped with 120kg (265lb) of Langage Farm clotted cream, 90kg (190lb) home made strawberry jam and hundreds of strawberries. Weighing in at a whopping metric tonne, it was capable of feeding 1,000 people. Slices were sold to raise money for the BBC Radio Devon Devon Air Ambulance Appeal. Additional funds were raised for Devon Air Ambulance through a £1.00 fine being imposed on anyone buying a cream tea at the stand who was subsequently caught using the Cornish method of putting jam on first and then cream!
The scone is being used as part of a campaign to achieve Protected Designation of Origin for the Devonshire Cream Tea, which stipulates that cream must be put on the scone first, before jam.
It is hoped that the scone will be included in next year’s Guinness Book of Records and details have been sent to the famous publisher for adjudication.