Perkins Power on the Farm award winners celebrate at the Langham Hotel

 

Farmers Weekly deputy arable editor Emma Gillbard has been named as the winner of the 2025 Perkins Power on the Farm Award, while freelance journalist Mike Abram won the 2025 Perkins Tech on the Farm Award category.

Emma’s article about Wiltshire farmer Richard Gantlett was described by the judges as “a sign of the times, that Farmers Weekly is even publishing articles about biodynamic farming.”

The judges’ citation continued about her article titled ‘How farmer uses biodynamic approach to establish crops’ that it was an engaging story; neat and compact in style, conveying information at every turn.

“A useful, well-presented article showing one farm’s 20-year journey into better soil management and the reduced need for power to establish crops.

“An informative look at how biodynamic farming influences the farm’s approach to machinery choice and utilisation.”

It was summed up by one of the judges as “Innovation, ecological power and sustainability.”

Mike Abram’s Farmers Weekly article ‘Why ChatGPT Technology will change arable farming’ was described as a comprehensive and forward-looking article on AI’s transformative potential in agriculture.

“This was an excellent guide to one of tech’s most important subjects, clearly showing the cons as well as the pros,” the judges said.

“The article draws the reader into a fast-developing technology and addresses its development on several levels, from industry specialist knowledge to practical interpretation.

“Well-constructed insight and explainer, lifting the lid on something that many readers would have heard of but not necessarily experienced. The case study added a useful and pragmatic angle to maintain balance.”

Two runners up were also named. Janine Adamson, editor of CPM, was selected for her article ‘Sound of the Underground’. It was picked out for being a stand-out example of emerging agri-tech with real-world applications and strong potential for impact, and a delve into a new science with demonstrable applications in the field.

The judges said: “a very topical subject on the foundation of most agricultural businesses: soil. A hot topic for farmers, this article shows how new technology could change soil assessments in a world of carbon sequestration.”

Freelance journalist Emma Penny was also named a runner up for her look at how power is developed and used on farms and within the wider agricultural industry.

Judges said: “It provided the reader with an informed overview of new technology coming down the road in the near future, and addressed wider carbon emissions beyond the farm gate, drawing the reader into the technical challenges faced in delivering new design principle to a well-established market place.

“Well-written and clear, this was a very examination of a topic rarely covered in the farming press.”

The article titled ‘Carbon-neutral haulage drives on-farm opportunities’ was published in Farmers Guardian.

Peterborough-based Perkins has been a generous sponsor of the Guild for more than 50 years. While presenting the awards this year, the firm’s Andy Curtis highlighted the value of good communications and praised the work of agricultural journalists.

“You are the vital link between those who have information and those who need information. You have a passion for the power of language, whether written or spoken. You filter, sort and convey that information and you do so with skill, in a manner that achieves its objectives,” he said.

Perkins is well-known for its outstanding annual prize giving days.

Winners, along with finalists and judges are treated to a special event, which the Perkins team manages to keep a surprise until the day.

This year’s event was held at the 5* luxury hotel, The Langham in the heart of London’s West End.

Before being treated to a fabulous lunch with wine pairings, guests were put to work in the hotel’s cookery school, Sauce. Guided by Chef Millie Simpson, they began by making Pasticcini di Mandorle – soft almond biscuits, before moving on to cooking the starter of the four-course lunch, fresh cavatelli with spring ragout.

A visit to the hotel’s iconic cocktail bar, featuring cocktails named after various fruits and vegetables, rounded off the day’s experiences.