8 TANCRED FARM SHOP JUN/JUL 2020 • farmers-mart.co.uk
Lincoln Red
proves winning
factor at Tancred
Farm Shop
Chris Berry talks with Dean Hullah at Whixley.
EMBRACING a life of regular contact
with the people from all walks of life
isn’t something new for the farming
community. Many have been doing it for
decades, but the move into farm shops,
holiday accommodation and tourism
ventures continues unabated.
It’s a life that’s not for everybody, but
for the Hullah family of Tancred Field
Farm and Tancred Farm Shop just off the
Green Hammerton to Boroughbridge
road near Whixley, it has worked. They
started nearly nine years ago, and they
don’t half put in the hours either on the
farm; that includes a herd of pedigree
Lincoln Red cattle, pigs on a bed and
breakfast contract with Ian Mosey, sheep
bought from local producers and at
livestock markets, across the 150 acres at
Tancred and a further 25 acres rented; or
in the shop.
Covid-19, coronavirus or lockdown,
whichever you refer to it as being, sent
sales way beyond what they would
normally experience in their Tancred
Farm Shop where Dean is a butcher
alongside his long-standing butchers Alan
and Chris.
‘At one time when lockdown hit we
were selling twice as much as normal and
we definitely saw a lot of people who
I don’t recall ever seeing before,’ says
Dean. ‘The great news is that once customers
find us they keep coming back.
We’ve had great comments about all of
our meats and the produce from them
such as the sausages. Customers keep
telling us they are as good as they’ve ever
had, and our beef mince the best they’ve
ever used.’
‘People certainly bought locally during
those early months of lockdown far more
than ever before. A lot of our regulars
already came here because they like supporting
local businesses, but we are now
also retaining the new customers.’
Visiting Dean and Angela when they
first started Tancred Farm Shop brought
about my own personal experience of
the couple, their family and their Lincoln
Red cattle. I bought some of their Lincoln
Red beef that day and when it came to
tasting it a few days later I was amazed at
its taste and quality.
I have been an ardent supporter of
the couple ever since and can honestly
say that their Lincoln Red beef is the
best beef I’ve ever tasted. Time and
time again I’ve had their ribeye, rump or
sirloin steaks and without question every
single one has been succulent, juicy and
flavoursome.
Nearly everyone in the TV chef game
seems to be extolling the virtues of Kobe
or Wagyu beef these days, pointing to
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