Taylors Farm Shop

For over 100 years, as a 3rd generation farm, we have been dedicated to providing quality products. In 1987, when Roger’s father retired, we decided to reduce the variety of crops we grew and introduced a small herd of cattle; mainly Limousin, Charolais, and Belgian Blue X cows.

We sell our beef through local markets, but with the struggling farming industry through BSE and foot & mouth, we made a plan to diversify.

After preparing our own beef in our family kitchen to sell to friends and relatives, we realised pretty quickly that we needed to prepare our meat, which led to the first of many barn conversions.

With a 3ft counter and opening to the public at weekends only, we had a steady stream of customers, until one hot weekend when we put up a sign on the roadside advertising Taylors Farms burgers & steaks. This is when we decided to expand our shop and team!

Steve, our first full-time butcher, became part of Taylors Farm in 2005 and has been with us ever since.

In 2007, with our family team still growing, we took the opportunity to expand into a neighbouring stable unit, which gave us the perfect opportunity to expand the range of goods we sold. We stocked fruit and veg, milk, and ice cream—everything our customers would need to make a tasty meal, but they had to walk between two buildings.

Finally, to bring everything under one roof, we converted the farm’s original stone barn into one large shop. Now, we’re open five days a week, and with word of mouth keeping us busy, we’ve opened our extension in 2019 and added a variety of new products to all areas of our shop, giving you the Taylors Farm Shop you see today.