Chants elysee (From Western Telegraph)

Chants elysee

It is a glorious morning on Caldey Island and the boatmen ferrying tourists from the Pembrokeshire mainland are doing a roaring trade.

The visitors, lured by the intrigue of the island's rich monastic history, will spend the day exploring and picnicking on golden beaches.

Blackie Bolton has more pressing issues to consider. He is employed by the monks of the Reformed Cistercian Order, a colony which has inhabited the island since the start of the 20th century, to manage their 325-acre farm. Today he is in the throes of hay-making. With the weather on his side and no mechanical breakdowns, it will be a good harvest. But the logistical challenges of running an island farm mean he won't relax until all the crop is safely gathered in.

When a machine stops working here, it can be a major headache to get it repaired. "There have been times when we have sailed a mechanic over only to find he needs another part," he said. "It is not just a case of popping back to the workshop to collect it. We can lose a whole day which isn't good when you are relying on the weather to get a job finished."

The farm's main enterprise is beef production - the island has a mixed suckler herd of 40 Hereford, Friesian and Simmental-crosses. It is a major problem if the cattle grow beyond a certain weight because they have to be transported to the mainland by boat in a specially-adapted trailer. The beef cattle replaced a Jersey herd six years ago. The milk from that herd was processed into cheese, yoghurt, ice-cream and butter, but dairy production was abandoned because it became unviable.

None of the milk was transported off the island and it was often thrown away when demand dipped off-season.

"From May to September, our buyer needed all we produced but when the visitors stopped coming, he had no use for the 270 litres of milk," Blackie explained. "We had the expense of maintaining the milking parlour and we also had to grow corn and keep a combine going. The system we have now is much simpler."

The cattle are shipped to Tenby from where Blackie's agent transports them to the Pembrokeshire Meat Company abattoir in Haverfordwest. The carcasses are jointed by a local butcher before the meat is returned to the island, vacuum-packed.

Clever marketing, which capitalises on the Caldey Island's wholesome image, means there is no shortage of customers for this meat. Much of it is sold to restaurants in Tenby and the remainder is consumed by the islanders and boatmen. The Caldey beef and leek sausage is the best seller. Ironically, the monks are prevented by their vows from eating meat.

The beef enterprise generates a profit, but the farm is largely supported by income from environmental schemes. Blackie runs the farm single-handedly, but if he needs help moving stock the monks are on hand. He has regular meetings with the abbot, Father Daniel, and his predecessor, Father Robert.

He has managed the farm for 30 years and has no intention of leaving the island until he retires. "I don't know what the future holds but I am hoping to see out the rest of my working days here," he said.