Diversification is key for sheep farmers Rodney and Emma

At length, he answered. "There comes a moment in your life when you want to focus on what's important," said the farmer, who revealed that he suffered from a heart attack in 2018.

"That was the turning point, and it made me think about things differently."

This unexpected health scare set Rodney, who was working as a long-distance lorry driver, and his wife Emma, a nurse manager, on a totally new path in life.

Having recently moved back home to Fermanagh, they took the decision to expand and develop the family farm near Letterbreen into a viable business proposition.

"Thinking back, it might not have been the wisest idea!" laughed Rodney, as he reflected on a remarkable journey that has spawned a 220-head herd of Ile de France sheep, a farm shop, unique lamb products, and an all-new way of life.

"It's been a great journey, full of ups and downs, great times and downright annoying times.

"But it's like everything in life - if it was simple, everyone would be at it!"

For the Balfours, diversification has been at the heart of the farming policy since day dot.

They sell their own lamb meat, both chilled and frozen, from their farm.

They also make lamb charcuterie including chorizo, salami, cured lamb leg and lamb bacon.

Farm to fork is a strong part of their ethos in producing grass-fed, ethically-reared, farm-quality assured lamb, and in addition to attending local markets, they also support other local producers by giving them shelf space in the farm premises.

"The sheer breadth of offerings when it comes to locally-sourced food in Fermanagh is remarkable," Rodney continued.

"We have a lot of farms doing niche products that no-one knows about, and as producers we have to think more and more about how we can promote these unique offerings.

"The best way would be if local producers came together and had their own market, where everything is from Fermanagh - beef, lamb, pork, vegetables, cheeses, preserves, all from Fermanagh.

"That way, if people want the best of Fermanagh, there it is - but that's an idea for another day." 

"He's always been an ideas person!" Emma interjected. "I think we have enough on at the moment!"

Indeed, life for the Balfours is hectic.

Both work full-time, Rodney as a health service driver, and Emma as a nurse manager.

On the side, they run a significant flock of pedigree and commercial sheep, all while creating artisan meat products.

Their 22-year-old son, Sam, also works away from the farm, but is always willing to lend a hand, whether it be with lambing, shearing or showing.

"It's a balancing act, but you make it work; you have no other choice," said Rodney, who often works night shifts and goes straight out to the farm at the end of his shift.

"It has to be done. It doesn't matter if it's Christmas Day, or your birthday, you have to do it.

"There's no break from it, but that what keeps it interesting.

"People don't see that you are working to two or three in the morning, working all night to bring in bales.

"It's 24/7, walking out of the house at 2am to lamb a ewe, while everyone is tucked up in their beds."

Rodney and Emma admit that starting a farm from scratch in recent years has been a learning curve.

Every day is a school day, but with each season they are figuring out what works best for them and their set-up.

"At our height, we had about 340 ewes, but due to unpredictable weather, price fluctuation and a change in lambing patterns, we dropped back to 220," Rodney said.

"Despite this, we still feel we are chasing our tail, especially with the weather over this past two years.

"It has been trying, to say the least. It was hard at the start when you are trying all these things like starting a shop.  You gradually realise what works and what doesn't.

"We are pleased with what we have accomplished so far."

Emma has a similar mentality when it comes to juggling work, family and farming.

"It's all about making things as easy as you can," she said. "The likes of installing your cameras so you can sit on the sofa and watch the sheep at lambing, rather than going out to the shed, or plastic slats make it easier to clean out.

"As a farmer, you need to get the best value out of your time, and not just be doing something because that's how it has always been done.

"We have learned to make things as easy as you can, even if these systems are costly to set up."

Like any farming journey, the Balfours have experienced many highs and lows.

The highs have been memorable, and include on the showing scene, with the family picking up the winning title of Champion Ile de France breed three years in a row at Balmoral.

Indeed, they are regular competitors at agricultural shows, and have made many new friends thanks to the Ile de France breeders society.

For Emma, these successes make the often tougher times worthwhile - such as lambing - and even six years on, she still gets a buzz from seeing new life on the farm.

"You see the wee lambs and it makes it worth it," she said. "If I were to sum up farming, I would say it's challenging but enjoyable. You wouldn't be at it if you didn't enjoy it."

Looking to the future, Rodney feels that diversification will become more and more important in the world of farming.

"Things are becoming more and more uncertain. The like of the single farm payment could well be going in years to come; without it, things will change, big-time.

"As farmers, we have to think out of the box. The industry has to be able to stand on its own two feet, and as farmers we will have to play to our strengths, whether it be through our high-quality produce, low air miles and the fact that what we produce hasn't been shipped halfway across the world."

Despite these challenges, Rodney has no intentions of hanging up the wellies any time soon.

"It can be tough, but you wouldn't change it. It's one of the best jobs there is," Rodney concluded.