The Farmers Mart Dec/Jan 2016 - Issue 43 | Page 13

Coddy’s Farm N | B| r |a|m|a| l | l | & | S |o| n | L| t |d |. British Beef / Lamb / Pork “We are proud to be Yorkshire-based accountants who deliver quality, cost-effective solutions for our clients” We are pleased to be associated with Coddy’s Farm Shop and wish them continued success for the future Tel: [phone] Fax: [phone] Email: [email protected] The Abattoir, Near Coates Farm, Oxpring, Nr Sheffield, S36 8YB Accounts and Tax Return Preparation • Tax Planning • Business Succession Planning • Payroll Services Management Accounts • Forensic Accounting • Bookkeeping and Software Support • VAT Reporting ‘Pleased to be associated with the Cowill family at Coddy’s Farm and wish them all the luck for the future’ Eura Audit UK, PO Box 55, Eva Lett House, 1 South Crescent, Ripon, North Yorkshire HG4 1XW Tel: [phone] Fax: [phone] Email: [email protected] LIshman Sidwell Campbell and Price LLP trading as Eura Audit UK Registered in England Number OC314833. Registered office: John Aislabie Wing, Eva Lett House, 1 South Crescent, Ripon, North Yorkhsire HG4 1SN Registered as auditors in the United Kingdom by the Association of Chartered Certified Accountants staying on the two neighbouring campsites, who were keen to buy good quality farm produce rather than pre-packed supermarket stuff. The restaurant is now also growing in popularity, due to the hungry walkers who have worked up an appetite for soup and a sandwich, although full breakfasts are also increasingly in demand. Whatever the Cowills do is always well planned and as a result, comes to fruition. I asked Lisa what they had planned next, confident that more was in the pipeline. “We have a few ideas,” she said, “for instance, we would like to open six and then seven days, as currently we close on Mondays and Thursdays. We would also like to have a bigger fresh meat display as in a butcher’s shop. “We would also like to develop the restaurant more, particularly for private parties and aim to increase bookings for the B&B at weekends.” Still very popular are the ‘experience days’ in cooking and butchery, where among the many things that can be taught are gammon curing, sausage making and the art of stuffing multiple birds into one. Despite their remarkable achievements to date, Lisa and Andrew remain modest people and simply get on with their quest for a better business, fuelled by their shared drive, passion and imagination. In the next 12 months,