Development (big byre interior)

The interior development work at Garvald Home Farm consists of substantial rebuilding of the spaces within the big byre to create a new dairy, cheese making room, and a suite of three rooms that can be flexibly used for the manufacture of meat products. This has been made possible by generous funding from Scottish Borders LEADER Fund, the Robertson Trust, SSE Sustainable Development Fund, and the Garvald Trust. Progress so far is documented below in text and photographs. Please see http://garvaldhomefarm.co.uk/developmentexterior/ for a report on the development of our external infrastructure.

Work begins on Monday 11th March 2019, with the arrival of a team to remove some small areas of asbestos

The air lock

All the freezers scattered around the development area are herded into the old cattle court, now the boiler room

The old “outside kitchen” is cleared

The main contractors move in with notices…

…and safety barriers for the compound

Soon there’s a new concrete floor being poured, Mattie…

… and Caelan

Some spurious roofing…

…is removed

A dodgy corner…

…is made good

…and new rhones and downpipes where none were before

The messy business of finding drains…

…and laying new ones

Natural light is an important part of the design. Old rooflights are removed…

…and replaced with modern veluxes

another new velux seen from inside

The chaos of the old electrical installation…

…is tamed

Eccentric plumbing…

…is brought into (straight) line

A new freezer room…

…is lined

The transformation of the gloomy corridor…

…as new walls added to old…

…and partitions define the new freezer room

Plastering

At work in the new cheese room behind viewing windows — note natural light well in the ceiling above Dale’s head

Glass, lights and lining boards…

…and finally painted

In use today

A reminder of the old “outside kitchen”…

…and the new

The meat rooms take shape, as #3 is lined with plywood…

…which is then coated in plastic sheeting. Looking up to #2 and #1

The cheese room is well lit by a light tunnel even on a grey day — on the left, one of two new cold rooms

Murray looks on as the new pasteuriser is installed in a temporary dairy…

…for quite a long time!

Finally, with a bit of heave-ho the pasteuriser is moved to its new permanent home…

…in the new dairy

…where a custom-built chute delivers milk from the “dirty” dairy (actually still being modified)

The dirty dairy is equipped with two fine old sinks, the larger one reclaimed from the polytunnel in the garden

Outside, a large ice bank provides cooling for the pasteuriser…

…and we devise a venting system to prevent pressure build-up

TO BE CONTINUED