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Meet the Team

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The Farm Shop team is headed up by myself Lorna and my son Richard. Farming is and always will be in my blood. I came from a mixed dairy, pig, sheep and beef farm. In the good old days everyone mucked in, and I always enjoyed doing the milking. This put me in good stead when I married Sam and changed from being a farmer's daughter to being a farmer's wife. As well as helping on the farm, and bringing up three young children I had a sales job. The experience of being in sales together with my farming knowledge has been a great asset in the venture of running Cloughbane Farm Shop.

 

Richard our youngest child completed a degree in Environmental Health in 2006. Even though when he started university the Farm Shop did not exist, this has proven to be an invaluable degree in helping build up the Farm Shop. He certainly knows how to keep us all right in health and safety!

 

Of course without our much-loved Farm we could not have the Farm Shop. This is predominantly run by my husband Sam and our eldest son Robert, although we all 'muck in' with whatever is needed.

 

As the business has developed we have been able to build a great team around us. It has not always been plain sailing, but we feel very proud that we have a happy loyal team. We know we could not forward the business without them.

 

The Butchery Team
The butchery team is headed up by first to jointhe present team Paul, and then later Kieran. They both enjoy interacting with customers and say that it's great to work in a small business where all the emphasis is on quality and customer care. They are helped by two other butchers and assistants. With the addition of our web sales, it is a very busy working environment.

 

The Cook Team
The cooked food range came about because as our unique selling point was, and is, 28days matured prime cuts of beef. We found that we were selling a lot more roasts and steaks, thus leaving us with a surplus of fore quarter beef such as stewing steak. We therefore had to think up of new innovative ways to use this meat. We could have sold it on , however, we really wanted to add value for our customers, and so the idea of cooked pies was born.

 

From humble beginnings this has rapidly expanded. When Sandy our cook manager first joined us it was for two afternoons a week. Sandy now heads up a team of six full-time staff and six part-time. Such has been the success of our award winning pies that we now also sell to other retailers who want quality local produce for their customers. However, no matter how much the business grows we have all agreed that we will always retain the ethos of home cooked, and never allow it to get so big as to lose the home-made artisan quality which has made our pies award winning.

 

The home cooked range includes delights like shepherds pie, lasagnes, savoury mince, steak pies, chicken/ham and leek pie, turkey and stuffing pies. We pride ourselves on making everything from scratch. For example, our white sauce is made from scratch using whole milk. Using beef which has been cut up by our butchers means we have perfect control of quality and therefore know we are using only the best for our customers.