The Taylor Family

Low Howgill Deli and Butchers, Low Howgill Farm, Cumbria

Situated in the highest point of the Pennines, Low Howgill Farm has been at the core of the Taylor family’s diversification venture from the start.
John and Jane Taylor are first generation farmers, with son Joe and other family members recently joining the partnership.

Established in 2011, the Low Howgill meat business sources its entire beef and lamb supply from the traditional mixed unit farm.

The Low Howgill butchery and deli was opened in Appleby village in 2015 and aims to combine the provenance of home-reared, grass-fed meat with a range regional recipes and specialities, targeted at both local and tourist trade.

While looking to establish a profitable and sustainable business, the Taylor’s are also passionate about herd and flock health, and work closely with vets to improve management and reduce antibiotic use.

Field to fork

The farm runs a closed, self-replacing herd of cross-bred cows, which are covered by a Beef Shorthorn bull, selected for its top quality marbled beef, and its ability to fare on local fell land.

Both steers and heifers are put through the shop, with surplus stock selling into the Morrisons Beef Shorthorn scheme. Similarly, the sheep enterprise makes use of traditional breeds. North Country Mules ewes are bred to Suffolk rams, with some Swaledale and Herdwick store lambs bought in to fatten. In the past 12 months, 43 cattle and 178 lambs have been sold in the shop.

They are keen to provide a ‘field to fork’ experience, and often open the farm gate to the public, engaging with customers and providing an insight into the importance of supporting local producers.

The family take their responsibility for safeguarding the farm for future generations seriously, and pride themselves on producing a consistent, quality product which has been produced sustainably on-farm.