I farm: “800ha of mostly region II land, with some region I, running 1,200 Blackface ewes and 60 Angus-Limousin cross cattle. The farm reaches up to 1,400 feet.”

This week: “We’ve been weed-wiping, trying to control thistles and rushes. They’re bad this year, but we just have to keep doing them every year. We treat with Contact 2000 with glyphosate. I hope we can keep glyphosate because most farmers use it somewhere. Recently, my son, Ewan, and I got all the silage in. We have 820 bales and I’m pleased with the quality. It’s been a perfect spring. I’d take another like that.”

Breeding: “We breed all our replacements pretty much, although I have sometimes brought in some females from my uncle, Jimmy McGregor of Dyke Farm at Milton of Campsie, to try to improve the herd. I have always had an Angus-Limousin cross. The Limousin has nice lines and good shapes, and the Anguses are easy-fleshed.”

Grass: “We began paddock-grazing a few years ago to keep costs down and increase productivity. Costs are down, but productivity hasn’t increased yet. I’m still working at it. Some areas will take time to improve.”

Prices and input costs: “Cake is a bit dearer than I would like it to be, but things are ok. Lamb prices have dropped at the start of this week, which isn’t great, as I’m selling lambs next week at the store ring at Caledonian marts and UA. I’m pleased with how the lambs are looking.”

Schemes: “I’ve done most of the paperwork for the beef efficiency scheme, which reminds me, I’ve got to order some more tags. I also take part in an agri-environment climate scheme for which I’ve put in a habitat mosaic and do predator control and moorland management. I also grow rape and kale and put the ewes in there from the beginning of March, but leave some unharvested for the birds.”

Family/staff: “My son, Ewan, who is 16, left school this summer and is doing an apprenticeship on the farm. I sometimes get casual labour in, but not very often.”

Quotable quote: “Things are what they are and there’s not much you can do to change it. You have to make the best of it yourself.”