Late March sees the return of the avid angler to the riverbank and this month we meet Clive and Angie Gammon who run Tracey Mill Trout Farm in Devon.  What sets the fish at Tracey Mill apart from the rest is that the trout are just about as free range as they can possibly be in a farm. They are allowed to grow as they would in their natural habitat, they have plenty of room to swim around, and they are not force fed or given any medication.  With over one million gallons of fresh water from the River Otter flowing freely through the ponds each day, the fish are reared as close to nature as possible.

Customers who go to Tracey Mill are invited to choose their own fish from the ponds, and Clive will gut and clean them. In a special kitchen, the Gammons make hot-smoked trout, delicious pâtés, terrines, pies, fish cakes, fish sauces, smoked trout quiche and gravadlax.  The terrines are made with butter and fresh herbs, which are picked from the garden during the summer months.  During late spring the pâtés are made with wild garlic from the riverbanks.

1. Why do you do what you do?
   I was within 3 years of leaving my previous career and Angie fancied a change of lifestyle, so we moved from Somerset into Devon and purchased Tracey Mill, a 17th century working water mill in the Otter Valley near Honiton. We simply fell in love with the potential of the old building and it had the benefit of the attached Trout Farm. We have now been running it for 5 years and have established a reputation for raising high quality Rainbow Trout in clay and gravel bedded ponds in the grounds. With about a million gallons of fresh water from the River Otter passing through the ponds each day, we like to think of our trout as 'Free Range' fish because they have plenty of room to play and grow as naturally as possible. It seems to work because our customers say they have never tasted trout like them. Even dedicated fishermen cannot believe they are farmed fish because they are mature specimens with fully developed dorsal and tail fins - a sure sign of fish that have been swimming in flowing water.


2. What achievement are you most proud of?
   We had never run a business before and had no previous experience of fish farming. My introduction to the farm consisted of a 4 hour run through by the previous owner a few days before we moved in. From day one we just had to 'hit the ground running' and it would be true to say the learning curve has been very steep. We are most proud of the fact that we have survived and developed a small but sustainable lifestyle business. We have also spent a great deal of time and money on the Millers House and Mill building bringing it up to a standard for our B & B guests to enjoy.


3. What is your most memorable moment?
   It was the day after we had moved in to the mill and I was away at a Farmers Market. A couple came to the farm and wanted some fresh fish so Angie took them down to the ponds. She netted some trout then cleaned and gutted them for the customers. It was only afterwards that she confessed it was the first time she had ever done it ! Needless to say she has had plenty of practice since!


4. If you were Prime Minister, what one thing would you do to encourage more people to eat British food?
   I think many people do want to eat British food but simply cannot identify it as such. At the moment food from another country can be labelled as 'British' even though it has only been processed here. I would make sure that the labels on all products state exactly where they were made. British food means grown in Britain, packaged in Britain and sold in Britain. Anything else is an attempt to deceive the customer.


5. Favourite food and why?
   I'm a born carnivore and love my beef steak and Angie is a fishaholic, but very occasionally we even eat Trout. We like it simply baked in the Aga - a real treat.


6. What are your predictions for the future of British food?
   The average food shopper has been deceived into believing that price is more important than quality. The best British food is tasty, healthy and grown to the highest welfare standards. That means it probably isn't the cheapest. The industry will thrive when customers appreciate the difference.


7. If you were an advertising executive what slogan would you use to promote British food?
   You've tried the rest - now try some of the best - British Food.


8. Credit crunch tip?
   Shop locally. Money spent with local traders stays in the community, supporting other businesses


9. What's on the menu this evening?
   Local free range Gloucester Old Spot pork from our Farmers Market - roasted in the Aga complete with seasonal baked vegetables washed down with a glass of Somerset Cider.


10. How can people get hold of your produce?
    We can be found at Taunton & Exeter Farmers Markets every Thursday throughout the year and at various other monthly markets across Somerset and Devon. We also sell direct from the farm. Check out our website for details traceymill.co.uk