Farm Shop Diversifies

“My husband Kevin was born on the farm and we’ve run it together since the 60s but we’ve had to change the focus, diversifying in order to give us a different source of income,” says Carole Uridge, owner.

“We didn’t want to keep up with an increasingly industrial wholesale focus so we’ve branched into niche retail. We don’t want to be considered as a deli staged in the middle of the country, but as a working farm that rears its own meet, sells wool from our own hebridean sheep and sources all other produce locally. It’s important to give customers a taste of rural life, and to do this you have to welcome them into the whole farm not just the shop,” she explains.

Making a concerted effort to shift its wholesale slant, Townings is looking to establish its retail presence in the community.

“The aim is to build up more of a rapport with our locals. We’re already making the most of the internet, contacting about 80 of them on a regular basis and writing a blog designed to involve them in the developments as they happen,” says Mrs Uridge.

The couple want to give customers a hub, where they can not only buy their food, but also visit with friends and family.

“It’s sometimes difficult to take a step back from the running of the farm to see what else it could do, but when you’re forced to to find a balance you find opportunities to maximise both,” says Mrs Uridge.

“We run an annual Wooly event, which we ‘re interested in making into more of a regular feature. Anyone can come and refresh their knitting skills with wool from our sheep. A few of our locals are a dab hand at traditional old crafts so they give very good classes – introductory and advanced,” she explains.

“It’s great fun and a real opportunity for us to showcase other aspects of the farm,” she adds.

Further developments are in the pipeline. “Beef, lamb and pork are reared on the farm, so we make our own ready meals. These are really popular, so it’s definitely something we’ll be looking to expand,” says Mrs Uridge.

“We also have a local lady who makes gluten and dairy-free products for us, so that we don’t lose any custom there,” she adds.

“Now we have the space, a proper butchery and a weekly fishmonger is a possibility. At the moment we don’t have the customer base to warrant it, but we hope this will come with the other events and open days we have planned,” she adds.