Andy Jeffery

Farrington’s Farm Shop

Careful Costings – a salutary lesson!

About Andy Jeffery

Andy’s family had been farming tenants of the Duchy of Cornwall for 5 generations, but Andy was following a career with the Milk Marketing Board. However, newly married to his ski instructor Tish, they decided to do a “real job” and take over the family tenanted dairy farm (100 cows) in Somerset. They “played” at farm retailing for 10 years before opening Farrington’s in 2001, and adding a café 2 years later.

The dairy herd (then 230 cows) were sold in 2006 to provide more parking, an outdoor play park, rented retail units and finally a Playbarn with an approved-status kitchen. The management team now run Food Safety Courses and provide business consultancy to numerous retailers. Andy and Tish have 4 children, all with large university loans to pay off. In his spare time, Andy plays tennis in the Avon League, and occasionally represents the county’s Old Gits!

Many successful farm shops have a kitchen to make their own products. Indeed, it is what most customers expect. But do they really know what they cost to make?

Andy shares Farrington’s (challenging) experience of this with the audience.

Tweet about this seminar