Latest news with #Martyn
Pembrokeshire Herald
4 days ago
- Business
- Pembrokeshire Herald
Plea to lift agricultural occupancy condition rejected
A NEW co-operative formed between West Wales pig farmers and a meat supplier is allowing pork from herds born and reared within the region to be transported for processing just a short distance in a low-throughput abattoir – reducing stress on the animals, providing low food miles meat for consumers and improving producer margins. The eight Pembrokeshire and Carmarthenshire-based farmers were brought together by the Farming Connect Agrisgôp initiative after the idea was discussed by Fishguard meat supplier and butcher Martyn Lloyd and Agrisgôp leader Lilwen Joynson. Martyn had been a member of another Agrisgôp group where Lilwen had helped him to develop his idea for a new processing facility and later, at a Farming Connect mentoring meeting, the idea for the Red Dragon Porc Cyf co-operative was established. Martyn and his wife, Danielle, had been unable to source low food miles pork for their customers. 'We could get beef and lamb and we have our own poultry but what we were missing was pork, we did our best to find Welsh pork for customers but that pork came with a lot of food miles and that doesn't fit with our business ethos,'' Martyn explains. Developing an abattoir on their farm at Cilshafe presented a solution. 'We wanted to get some pork producers on board, to help them advance their businesses,'' says Martyn. 'There are a lot of small pig producers in west Wales and many were struggling to work out how best to get their meat to the market but with an existing customer base we could help. We looked to Agrisgôp to help to bring that to life.'' After the first Agrisgôp meeting, facilitated by Lilwen, the idea took shape. Agrisgôp is a fully-funded management development programme that encourages eligible farmers to get together to not only develop their businesses, but to personally gain confidence and skills through action learning. And this is what happened for the Red Dragon Porc Cyf members. Farmers had been receiving inconsistent prices for their pigs when they marketed as individual businesses and their ability to supply a butcher directly was constrained as meeting supply volume requirements was tricky. 'The farmers shared a mission and were guided on putting their ideas into action,'' Lilwen explains. Building trust and confidence was crucial to the process of forming a cooperative. 'Collaboration and open sharing are definitely key,'' says Lilwen. 'Differences of opinion and thinking had to be overcome and a set of rules and values adopted with individuals accepting that it had to work for the majority since they were no longer operating as individual businesses.'' For some it even meant changing breeding patterns and breed type to accommodate market demands. At the end of 2024, Red Dragon Porc Cyf had already marketed £43,000 worth of pork, including sausages which captured awards at last year's Royal Welsh Winter Fair. In April, the missing part of the local pork jigsaw slotted into position when the Lloyds started processing pork at their own Food Standards Agency-approved abattoir. Until then, co-operative members including Will Kerr had to transport their pigs further to be processed. 'We didn't have any control over prices, the margins were very small,'' Will admits. 'Martyn opening the abattoir in Fishguard has been the catalyst we needed.'' Will has six Welsh pig breeding sows, which he runs alongside suckler beef and sheep enterprises at his family's farm, Blaenawen, at Glanrhyd. He had long been frustrated at the perception of pork being, in his words 'the cheap cousin'' of beef and lamb. While it has become commonplace for butchers to display the full history of the beef and lamb they are selling, Will points out that this is rarely applied to pork because it is largely sourced wholesale or has been imported. 'We too are now in a position to tell the exciting story of our pork,'' says Will, who farms with his parents, Mark and Kip. He sees a major advantage in being part of a co-operative. 'As a group we are more powerful, it gives us many advantages, we are already getting a better price for our pigs. 'Without Agrisgôp we would never have come together so we are grateful to Martyn for initiating it with Farming Connect and to Lilwen for pulling us all together.'' Another member of the group, Ed Walker, also sees big value in collective marketing, that 'strength in numbers''. 'As eight producers we are on a par with commercial farmers as we can offer consistency of supply but we are still individual small producers too.'' The businessman-turned-farmer produces around 600 pigs a year on an outdoor system at 46-acre Model Farm near Tenby. His 22 breeding sows are a mixture of Large Whites crossed with a Welsh boar and Oxford Sandy and Blacks which he crosses to a Large White. Keeping pigs started as hobby, alongside running his own civil engineering business, but it is now more or less a full-time job, with a part-time helper too. Almost all his sales are through Red Dragon Porc Cyf although he is also licenced to sell meat from the farm as Tenby Woodland Pork. Before the abattoir was established at Cilshafe, he would need to make a 150-mile round trip to the facility at Maesteg. The next stage for the co-operative could be to establish a meat box scheme. The throughput of pigs through the Lloyds' abattoir, which also processes other livestock, will be small initially but that is projected to increase as sales gain momentum. The facility has so far has created four full-time jobs and more could follow. Picture caption: Collaborating on pork marketing: Pictured from the left are Tom Young, Nic Caine, Martyn Lloyd, Ed Walker, Will Kerr and Lilwen Joynson
Pembrokeshire Herald
5 days ago
- Business
- Pembrokeshire Herald
New Pembrokeshire and Carmarthenshire farms join innovation network
A NEW co-operative formed between West Wales pig farmers and a meat supplier is allowing pork from herds born and reared within the region to be transported for processing just a short distance in a low-throughput abattoir – reducing stress on the animals, providing low food miles meat for consumers and improving producer margins. The eight Pembrokeshire and Carmarthenshire-based farmers were brought together by the Farming Connect Agrisgôp initiative after the idea was discussed by Fishguard meat supplier and butcher Martyn Lloyd and Agrisgôp leader Lilwen Joynson. Martyn had been a member of another Agrisgôp group where Lilwen had helped him to develop his idea for a new processing facility and later, at a Farming Connect mentoring meeting, the idea for the Red Dragon Porc Cyf co-operative was established. Martyn and his wife, Danielle, had been unable to source low food miles pork for their customers. 'We could get beef and lamb and we have our own poultry but what we were missing was pork, we did our best to find Welsh pork for customers but that pork came with a lot of food miles and that doesn't fit with our business ethos,'' Martyn explains. Developing an abattoir on their farm at Cilshafe presented a solution. 'We wanted to get some pork producers on board, to help them advance their businesses,'' says Martyn. 'There are a lot of small pig producers in west Wales and many were struggling to work out how best to get their meat to the market but with an existing customer base we could help. We looked to Agrisgôp to help to bring that to life.'' After the first Agrisgôp meeting, facilitated by Lilwen, the idea took shape. Agrisgôp is a fully-funded management development programme that encourages eligible farmers to get together to not only develop their businesses, but to personally gain confidence and skills through action learning. And this is what happened for the Red Dragon Porc Cyf members. Farmers had been receiving inconsistent prices for their pigs when they marketed as individual businesses and their ability to supply a butcher directly was constrained as meeting supply volume requirements was tricky. 'The farmers shared a mission and were guided on putting their ideas into action,'' Lilwen explains. Building trust and confidence was crucial to the process of forming a cooperative. 'Collaboration and open sharing are definitely key,'' says Lilwen. 'Differences of opinion and thinking had to be overcome and a set of rules and values adopted with individuals accepting that it had to work for the majority since they were no longer operating as individual businesses.'' For some it even meant changing breeding patterns and breed type to accommodate market demands. At the end of 2024, Red Dragon Porc Cyf had already marketed £43,000 worth of pork, including sausages which captured awards at last year's Royal Welsh Winter Fair. In April, the missing part of the local pork jigsaw slotted into position when the Lloyds started processing pork at their own Food Standards Agency-approved abattoir. Until then, co-operative members including Will Kerr had to transport their pigs further to be processed. 'We didn't have any control over prices, the margins were very small,'' Will admits. 'Martyn opening the abattoir in Fishguard has been the catalyst we needed.'' Will has six Welsh pig breeding sows, which he runs alongside suckler beef and sheep enterprises at his family's farm, Blaenawen, at Glanrhyd. He had long been frustrated at the perception of pork being, in his words 'the cheap cousin'' of beef and lamb. While it has become commonplace for butchers to display the full history of the beef and lamb they are selling, Will points out that this is rarely applied to pork because it is largely sourced wholesale or has been imported. 'We too are now in a position to tell the exciting story of our pork,'' says Will, who farms with his parents, Mark and Kip. He sees a major advantage in being part of a co-operative. 'As a group we are more powerful, it gives us many advantages, we are already getting a better price for our pigs. 'Without Agrisgôp we would never have come together so we are grateful to Martyn for initiating it with Farming Connect and to Lilwen for pulling us all together.'' Another member of the group, Ed Walker, also sees big value in collective marketing, that 'strength in numbers''. 'As eight producers we are on a par with commercial farmers as we can offer consistency of supply but we are still individual small producers too.'' The businessman-turned-farmer produces around 600 pigs a year on an outdoor system at 46-acre Model Farm near Tenby. His 22 breeding sows are a mixture of Large Whites crossed with a Welsh boar and Oxford Sandy and Blacks which he crosses to a Large White. Keeping pigs started as hobby, alongside running his own civil engineering business, but it is now more or less a full-time job, with a part-time helper too. Almost all his sales are through Red Dragon Porc Cyf although he is also licenced to sell meat from the farm as Tenby Woodland Pork. Before the abattoir was established at Cilshafe, he would need to make a 150-mile round trip to the facility at Maesteg. The next stage for the co-operative could be to establish a meat box scheme. The throughput of pigs through the Lloyds' abattoir, which also processes other livestock, will be small initially but that is projected to increase as sales gain momentum. The facility has so far has created four full-time jobs and more could follow. Picture caption: Collaborating on pork marketing: Pictured from the left are Tom Young, Nic Caine, Martyn Lloyd, Ed Walker, Will Kerr and Lilwen Joynson
Pembrokeshire Herald
5 days ago
- Business
- Pembrokeshire Herald
Over 100 gather to oppose GreenGen pylons in growing ‘David vs Goliath' battle
A NEW co-operative formed between West Wales pig farmers and a meat supplier is allowing pork from herds born and reared within the region to be transported for processing just a short distance in a low-throughput abattoir – reducing stress on the animals, providing low food miles meat for consumers and improving producer margins. The eight Pembrokeshire and Carmarthenshire-based farmers were brought together by the Farming Connect Agrisgôp initiative after the idea was discussed by Fishguard meat supplier and butcher Martyn Lloyd and Agrisgôp leader Lilwen Joynson. Martyn had been a member of another Agrisgôp group where Lilwen had helped him to develop his idea for a new processing facility and later, at a Farming Connect mentoring meeting, the idea for the Red Dragon Porc Cyf co-operative was established. Martyn and his wife, Danielle, had been unable to source low food miles pork for their customers. 'We could get beef and lamb and we have our own poultry but what we were missing was pork, we did our best to find Welsh pork for customers but that pork came with a lot of food miles and that doesn't fit with our business ethos,'' Martyn explains. Developing an abattoir on their farm at Cilshafe presented a solution. 'We wanted to get some pork producers on board, to help them advance their businesses,'' says Martyn. 'There are a lot of small pig producers in west Wales and many were struggling to work out how best to get their meat to the market but with an existing customer base we could help. We looked to Agrisgôp to help to bring that to life.'' After the first Agrisgôp meeting, facilitated by Lilwen, the idea took shape. Agrisgôp is a fully-funded management development programme that encourages eligible farmers to get together to not only develop their businesses, but to personally gain confidence and skills through action learning. And this is what happened for the Red Dragon Porc Cyf members. Farmers had been receiving inconsistent prices for their pigs when they marketed as individual businesses and their ability to supply a butcher directly was constrained as meeting supply volume requirements was tricky. 'The farmers shared a mission and were guided on putting their ideas into action,'' Lilwen explains. Building trust and confidence was crucial to the process of forming a cooperative. 'Collaboration and open sharing are definitely key,'' says Lilwen. 'Differences of opinion and thinking had to be overcome and a set of rules and values adopted with individuals accepting that it had to work for the majority since they were no longer operating as individual businesses.'' For some it even meant changing breeding patterns and breed type to accommodate market demands. At the end of 2024, Red Dragon Porc Cyf had already marketed £43,000 worth of pork, including sausages which captured awards at last year's Royal Welsh Winter Fair. In April, the missing part of the local pork jigsaw slotted into position when the Lloyds started processing pork at their own Food Standards Agency-approved abattoir. Until then, co-operative members including Will Kerr had to transport their pigs further to be processed. 'We didn't have any control over prices, the margins were very small,'' Will admits. 'Martyn opening the abattoir in Fishguard has been the catalyst we needed.'' Will has six Welsh pig breeding sows, which he runs alongside suckler beef and sheep enterprises at his family's farm, Blaenawen, at Glanrhyd. He had long been frustrated at the perception of pork being, in his words 'the cheap cousin'' of beef and lamb. While it has become commonplace for butchers to display the full history of the beef and lamb they are selling, Will points out that this is rarely applied to pork because it is largely sourced wholesale or has been imported. 'We too are now in a position to tell the exciting story of our pork,'' says Will, who farms with his parents, Mark and Kip. He sees a major advantage in being part of a co-operative. 'As a group we are more powerful, it gives us many advantages, we are already getting a better price for our pigs. 'Without Agrisgôp we would never have come together so we are grateful to Martyn for initiating it with Farming Connect and to Lilwen for pulling us all together.'' Another member of the group, Ed Walker, also sees big value in collective marketing, that 'strength in numbers''. 'As eight producers we are on a par with commercial farmers as we can offer consistency of supply but we are still individual small producers too.'' The businessman-turned-farmer produces around 600 pigs a year on an outdoor system at 46-acre Model Farm near Tenby. His 22 breeding sows are a mixture of Large Whites crossed with a Welsh boar and Oxford Sandy and Blacks which he crosses to a Large White. Keeping pigs started as hobby, alongside running his own civil engineering business, but it is now more or less a full-time job, with a part-time helper too. Almost all his sales are through Red Dragon Porc Cyf although he is also licenced to sell meat from the farm as Tenby Woodland Pork. Before the abattoir was established at Cilshafe, he would need to make a 150-mile round trip to the facility at Maesteg. The next stage for the co-operative could be to establish a meat box scheme. The throughput of pigs through the Lloyds' abattoir, which also processes other livestock, will be small initially but that is projected to increase as sales gain momentum. The facility has so far has created four full-time jobs and more could follow. Picture caption: Collaborating on pork marketing: Pictured from the left are Tom Young, Nic Caine, Martyn Lloyd, Ed Walker, Will Kerr and Lilwen Joynson
Pembrokeshire Herald
23-05-2025
- Business
- Pembrokeshire Herald
Pig farmers and meat processor join forces to add value to pork
A NEW co-operative formed between West Wales pig farmers and a meat supplier is allowing pork from herds born and reared within the region to be transported for processing just a short distance in a low-throughput abattoir – reducing stress on the animals, providing low food miles meat for consumers and improving producer margins. The eight Pembrokeshire and Carmarthenshire-based farmers were brought together by the Farming Connect Agrisgôp initiative after the idea was discussed by Fishguard meat supplier and butcher Martyn Lloyd and Agrisgôp leader Lilwen Joynson. Martyn had been a member of another Agrisgôp group where Lilwen had helped him to develop his idea for a new processing facility and later, at a Farming Connect mentoring meeting, the idea for the Red Dragon Porc Cyf co-operative was established. Martyn and his wife, Danielle, had been unable to source low food miles pork for their customers. 'We could get beef and lamb and we have our own poultry but what we were missing was pork, we did our best to find Welsh pork for customers but that pork came with a lot of food miles and that doesn't fit with our business ethos,'' Martyn explains. Developing an abattoir on their farm at Cilshafe presented a solution. 'We wanted to get some pork producers on board, to help them advance their businesses,'' says Martyn. 'There are a lot of small pig producers in west Wales and many were struggling to work out how best to get their meat to the market but with an existing customer base we could help. We looked to Agrisgôp to help to bring that to life.'' After the first Agrisgôp meeting, facilitated by Lilwen, the idea took shape. Agrisgôp is a fully-funded management development programme that encourages eligible farmers to get together to not only develop their businesses, but to personally gain confidence and skills through action learning. And this is what happened for the Red Dragon Porc Cyf members. Farmers had been receiving inconsistent prices for their pigs when they marketed as individual businesses and their ability to supply a butcher directly was constrained as meeting supply volume requirements was tricky. 'The farmers shared a mission and were guided on putting their ideas into action,'' Lilwen explains. Building trust and confidence was crucial to the process of forming a cooperative. 'Collaboration and open sharing are definitely key,'' says Lilwen. 'Differences of opinion and thinking had to be overcome and a set of rules and values adopted with individuals accepting that it had to work for the majority since they were no longer operating as individual businesses.'' For some it even meant changing breeding patterns and breed type to accommodate market demands. At the end of 2024, Red Dragon Porc Cyf had already marketed £43,000 worth of pork, including sausages which captured awards at last year's Royal Welsh Winter Fair. In April, the missing part of the local pork jigsaw slotted into position when the Lloyds started processing pork at their own Food Standards Agency-approved abattoir. Until then, co-operative members including Will Kerr had to transport their pigs further to be processed. 'We didn't have any control over prices, the margins were very small,'' Will admits. 'Martyn opening the abattoir in Fishguard has been the catalyst we needed.'' Will has six Welsh pig breeding sows, which he runs alongside suckler beef and sheep enterprises at his family's farm, Blaenawen, at Glanrhyd. He had long been frustrated at the perception of pork being, in his words 'the cheap cousin'' of beef and lamb. While it has become commonplace for butchers to display the full history of the beef and lamb they are selling, Will points out that this is rarely applied to pork because it is largely sourced wholesale or has been imported. 'We too are now in a position to tell the exciting story of our pork,'' says Will, who farms with his parents, Mark and Kip. He sees a major advantage in being part of a co-operative. 'As a group we are more powerful, it gives us many advantages, we are already getting a better price for our pigs. 'Without Agrisgôp we would never have come together so we are grateful to Martyn for initiating it with Farming Connect and to Lilwen for pulling us all together.'' Another member of the group, Ed Walker, also sees big value in collective marketing, that 'strength in numbers''. 'As eight producers we are on a par with commercial farmers as we can offer consistency of supply but we are still individual small producers too.'' The businessman-turned-farmer produces around 600 pigs a year on an outdoor system at 46-acre Model Farm near Tenby. His 22 breeding sows are a mixture of Large Whites crossed with a Welsh boar and Oxford Sandy and Blacks which he crosses to a Large White. Keeping pigs started as hobby, alongside running his own civil engineering business, but it is now more or less a full-time job, with a part-time helper too. Almost all his sales are through Red Dragon Porc Cyf although he is also licenced to sell meat from the farm as Tenby Woodland Pork. Before the abattoir was established at Cilshafe, he would need to make a 150-mile round trip to the facility at Maesteg. The next stage for the co-operative could be to establish a meat box scheme. The throughput of pigs through the Lloyds' abattoir, which also processes other livestock, will be small initially but that is projected to increase as sales gain momentum. The facility has so far has created four full-time jobs and more could follow. Picture caption: Collaborating on pork marketing: Pictured from the left are Tom Young, Nic Caine, Martyn Lloyd, Ed Walker, Will Kerr and Lilwen Joynson
Scottish Sun
21-05-2025
- Politics
- Scottish Sun
My son Martyn was murdered in Manchester bombing… eight years on we'll celebrate as new law means he didn't die in vain
Devastated mum Figen says the pain of losing Martyn has never lessened - but reveals how she manages her grief MARTYN'S LAW My son Martyn was murdered in Manchester bombing… eight years on we'll celebrate as new law means he didn't die in vain Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A YEAR ago today, Figen Murray hobbled in agony along Downing Street, having marched 200 miles to demand tougher terror laws in memory of her murdered son. The grieving mum, 64 — whose lad Martyn Hett was among 22 killed in the 2017 Manchester Arena bombing — bravely pushed through the pain to reach her destination and meet with then-Opposition leader Keir Starmer. Sign up for Scottish Sun newsletter Sign up 7 Martyn Hett was among 22 killed in the 2017 Manchester Arena bombing Credit: PA 7 Now, on the eighth anniversary of the May 22 Manchester attack, Martyn's mum Figen Murray has the strength to smile over her triumphant campaign for change Credit: Andy Kelvin / Kelvinmedia At a key summit, the Labour chief vowed new legislation to combat atrocities like the one committed by Islamist terrorist Salman Abedi at an Ariana Grande gig in 2017. And he delivered on his promise, with Martyn's Law given Royal Assent last month. Now, on the eighth anniversary of the May 22 Manchester attack, Figen has the strength to smile over her triumphant campaign for change. The new legislation is officially called the Terrorism (Protection of Premises) Bill and will require all venues with a capacity of more than 200 to have a plan in place in the event of an attack. Figen — who was supported on her crusade by murdered MP Jo Cox's husband, Brendan — will host a party at her home in the city this weekend for Martyn's pals to celebrate victory. She says: 'Martyn loved being with his friends and having a party. 'He died while doing that eight years ago. 'This Saturday, we will all gather and have a party for Martyn at our house, next to a tree we have planted for him — we'll have drinks, talk about him and rejoice in the fact that Martyn did not die in vain. 'I feel really guilty' 'This victory will save lives, I'm sure of it. 'This law will make everyone safer, whether at a large festival or a small recital.' Paul Hett, father of Martyn Hett, 29, who died in the Manchester Arena bombing says victims were 'failed on every level' She adds: 'People will not know their lives have been saved. 'Martyn's Law will be a silent saviour.' My self-care now is another way of honouring Martyn. I knew I couldn't address my grief until his law was passed Figen In an inspiring exclusive interview with The Sun, Figen reveals how she has now started having therapy, after putting her grief 'on hold' to campaign for new laws. She says: 'My self-care now is another way of honouring Martyn. 'I knew I couldn't address my grief until his law was passed.' Martyn's Law will see some of the country's biggest venues use pioneering 'mass screening technology' to scan crowds and identify potential threats who will be fully searched. Figen — who says big London sports stadia, as well as Manchester venues Bridgewater Hall and the Warehouse Project, are trialling the new system — adds: 'Mass screening technology is revolutionary for anti-terror security. 'Cameras trained on customers attending a venue can screen 1,000 to 2,000 people in one hour. 'It is a piece of equipment on either side of the entrance. 'You walk over a part that has a sensor underneath, and anybody with something suspicious lights up on a computer screen being looked at by a member of security. 'They then alert staff to search that person. 'They may have identified an umbrella, but it could equally have been a knife. 'I think this technology is brilliant. 'I think it will be widely available at all big venues in the years to come and will change everything.' Coronation Street superfan Martyn, 29, was on his farewell night out in the UK before he went travelling in America when tragedy struck. Evil Abedi, 22, detonated a bomb made of explosives, nuts and bolts that killed 22 Ariana Grande concert-goers, including Martyn, and maimed 1,000. Brave Figen made it her life's goal to change venues' anti-terror laws in the wake of the horror. Last month, after a gruelling six-and-a-half-year wait, the legislation was read out in the House of Commons before being rubber-stamped in the House of Lords. Martyn's Law will enforce anti-terror training for staff and tighter event security at venues, which includes more vigorous bag checks and body searches. 7 Islamist terrorist Salman Abedi at Victoria Station making his way to the Manchester Arena, on May 22, 2017, where he detonated his bomb Credit: PA 7 Figen and her husband Stuart, right, held talks with Keir Starmer last year Credit: Getty Premises that can accommodate more than 800 people will have to put in place measures such as CCTV or hire more security staff. Public premises where 200 to 799 people may gather — including nightclubs, churches and concert halls — must have plans to keep guests safe in the event of a terror attack happening at or near their location. Venues now have two years to get up to speed with the changes, which Figen insists will 'save lives'. I knew I had to do something to make sure other young people didn't suffer the same fate as my Martyn. After his death I went to one venue and was shocked at the lack of security. I thought: 'I need to do something – this isn't right Figen The determined mum retrained and achieved a degree in counterterrorism at the University of Central Lancashire before embarking on trips around the world to speak to others affected by terror attacks. She says: 'I knew I had to do something to make sure other young people didn't suffer the same fate as my Martyn. 'In the years after Martyn's death, I remember going to one venue in Manchester and being shocked about the lack of security there. 'I came away thinking, 'I need to do something, this isn't right'. 'In 2019, I started campaigning for Martyn's Law. 'I only intended it to be a six-month campaign.' The battle — aided by Survivors Against Terror founder Brendan Cox and former Met Police detective chief superintendent Nick Aldworth — took its toll on Figen mentally and physically, particularly her trek from Manchester Arena to Downing Street. She says: 'It was that walk that changed everything. 'It showed we meant business and that we were not going away. I sleep a lot better. However, I still struggle going to sleep before 11pm, because I just feel really, really guilty and ashamed that I was fast asleep and he was on the floor dying slowly, and I wasn't there to help him as a mum Figen 'I was promised that the law would be passed by Mr Starmer, and he kept his promise. 'However, I was in agony after that walk. 'I needed a hip replacement because of it.' Figen revealed that she has started sleeping better now as she is no longer troubled by concerns about whether Martyn's Law will be passed. But she still finds it hard to nod off before 11pm — which was roughly the time Martyn died — due to her lingering 'guilt'. She says: 'I sleep a lot better. 'However, I still struggle going to sleep before 11pm, because I just feel really, really guilty and ashamed that I was fast asleep and he was on the floor dying slowly, and I wasn't there to help him as a mum. 'I'm not sure that will ever change.' Figen has also started seeing a grief specialist, which she had avoided so she could channel all her energy into Martyn's Law. 'Raise a glass' She says: 'My self-care has to start now. 'I feel the counselling is also in memory of Martyn. 'I feel, after our victory, it's time to now slow down, grieve and help myself come to terms with what happened.' In the last couple of years, Figen has visited venues across the country to see how they intended to implement her son's law. She says: 'I get emails and messages from people saying, 'Oh, I am a teacher at a small school and we're talking about Martyn's Law in our staff meeting now'. 7 Figen at Downing Street last year after her 200-mile trek 7 Mourners united in grief for victims Credit: Rex 'Or people will say, 'We've just been to our small local venue, and they were talking about implementing Martyn's Law.' That's amazing. 'Bigger venues have got their act in order. 'It's not rocket science, is it? 'Get your CCTV sorted in big venues, and get your access control improved and more secure, and train yourself and your staff.' Figen said she was impressed by security at Manchester's new super-arena, the Co-Op Live. She also revealed the venue she had major concerns over — that inspired her crusade but which she is not naming — has 'cleared up its act'. Everybody felt their city was attacked. They have responded to Martyn's Law incredibly Figen Now, Figen wants the whole of the UK to follow Manchester's lead in already implementing steps to tighten security. She says: 'I think, when the attack happened, the Mancunians felt it as a personal attack on them. 'Everybody felt their city was attacked. 'They have responded to Martyn's Law incredibly. 'I urge venues to not wait for the whole two-year implementation period. 'Terrorists could strike at any time. 'Our terrorism threat level is substantial, which means an attack is highly likely — so let's not forget that. 'And the general public obviously don't understand. 'They're not bothered about threat levels, because it's not on their mind. 'It wasn't on mine before Martyn died.' She adds: 'My message is, 'Don't let terrorists pick your venue to attack because you haven't done what is needed'.' Figen said the pain of losing Martyn has never lessened. She reveals: 'I remember it as if it was last night. 'It was like slow motion. 'It doesn't feel like eight years ago, and the pain has not eased off. 'I've just not had time to indulge it or feel the emotions, because I didn't allow myself to until we had Martyn's Law. But I am now. 'There's a Martin-shaped hole in my heart now — deep, deep in my soul. 'It's like the abyss of grief. 'It never goes away.' Last weekend, Figen and her family gathered to watch the Eurovision Song Contest, a show which Martyn loved. But today's anniversary will be spent reflecting quietly at home. Then, on Saturday, friends and loved ones will gather in Figen's garden for a party in Martyn's honour. The proud mum said: 'I'll do a buffet, we'll sit next to the tree that we planted in his memory and we'll raise a glass to Martyn. 'And we'll say, 'This is the year we achieved something big in your name'.'
