Our Story

A hundred years on the land, three generations behind the counter

What began as a working farm became a 3ft weekend counter, then a barn full of departments — driven by family, adversity, and a hand-painted roadside sign.

Taylors has been in the Webster family for over a hundred years. Today it's run by the third generation — Roger and Bernie, with two of their four children, Andrew and Joe.

The family moved to the farm in 1987, when Roger's father retired. They reduced the variety of crops and introduced a small herd of cattle — mainly Limousin, Charolais and Belgian Blue cross. The plan was to sell beef through local markets.

Then came BSE and foot-and-mouth. To survive, the family began preparing beef in their own kitchen for friends and relatives. Word spread, they outgrew the kitchen, and the first of many barn conversions began — a modest three-foot counter, open weekends only.

A hand-painted roadside sign one hot weekend, advertising Taylors Farm burgers and steaks, created the demand that drove everything after it. Steve, our first full-time butcher, joined in 2005 and is still at the block today.

In 2007 we expanded into a neighbouring stable unit for fruit, veg, milk and ice cream. Eventually the farm's original stone barn was converted into one large shop, bringing every department under one roof. We opened a new extension in 2019 — same family, same fields, a little more room to grow.

The Taylors Farm Shop frontage, archival treatment

A family timeline

From 1987 to today

The milestones that shaped the shop.

1987
Moving to the farm
Roger's father retires and the family moves to the farm. Crop variety is reduced and a small herd of cattle is introduced — mainly Limousin, Charolais and Belgian Blue cross.
Early 1990s
Adversity and adaptation
BSE and foot-and-mouth make selling beef through local markets impossible. To survive, the family begins preparing beef in their own kitchen for friends and relatives.
The first counter
A 3ft counter, weekends only
Outgrowing the kitchen, the first of many barn conversions begins. The shop opens with a modest three-foot counter, trading at weekends only.
A hot weekend
The roadside sign
A hand-painted roadside sign one hot weekend — Taylors Farm burgers & steaks — creates the demand that drives everything that follows.
2005
Steve joins the block
Steve becomes the first full-time butcher. Twenty years on, he's still with us.
2007
Fruit, veg and ice cream
The shop expands into a neighbouring stable unit, adding fruit and veg, milk and ice cream.
Under one roof
The stone barn conversion
The farm's original stone barn is converted into one large shop, bringing every department together under a single roof. The shop opens five days a week.
2019
The extension
A new extension opens — more room to grow, while keeping the same family at the heart of it.