Welcome
A warm welcome to our May issue from all of us at the CotswoldXL team
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FOUNDER
Chris Brown
MAGAZINE COORDINATOR
Kim Raxter
EDITOR
Mide Carter
GRAPHIC DESIGNER
Joshua Higham
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Tobias Taylor
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Contents
PAGE 6
Merry May Honey
A visit to an artisan Cotswold beekeeper.
PAGE 16
Cotswold Food Festivals
See our list of a variety of Cotswold food festivals that are always a tasty treat and a lively day out.
PAGE 24
Honey and Rosemary Shortbread
Enjoy this recipe for honey and rosemary shortbread using Merry May honey.
A Letter From The Editor.
It seems that everyone across the UK spent the first part of this year anxiously hoping for a break in the weather. And it came, eventually, well kind of. There have been a few gloriously warm days coinciding with May’s magnificent debut into Spring. We had blazing blue skies as the paths and verges heaved with May’s bounty. I felt my brain and my body relax and lean into the warm sun and everyone seemed visibly more cheerful. Even the dog.
But as I write this the rain has returned and the temperatures have dropped, and I feel a little bit of my May magic ebbing away. I don’t think I’m being dramatic when I say many of us are craving some dryer weather and a little more sunshine. Not least our country’s farmers. The past 18 months have been unprecedented for them weather-wise, and food production has been significantly affected. Find out more about what this means on Page 36 in ‘It’s Raining it’s Pouring –Heavy Rain and Farming’.
The irony isn’t lost on me that at a time when our UK food security has taken a serious whacking, in this May issue, we’ve chosen to focus on artisan food in the Cotswolds. But it seems to me that’s exactly what we should be doing, celebrating those who produce local food and understanding some of the trials they might face to do so.
I for one feel privileged to live amongst those who work to produce high-end locally produced food and drink. Cotswold produce so often has heart, soul and skill poured into
it and tastes amazing. I saw this first hand when I visited the team at Godsells Artisan Cheese in the village of Leonard Stanley, turn to Page 44 to find out more.
Turn to page 6 to find out about my visit to ‘Merry May Honey’ and how I got up close to some of their beautiful beehives.
On page 16 Find our diary of ‘Cotswold Food festivals’ in the coming months for you to enjoy, and on page 30 a comprehensive list of the very best of ‘Cotswold Artisan Food” and where you can find it.
As ever when we next meet, I hope that we have reached a weather sweet spot for everyone. Until then I’m still counting my blessings that I live in such a beautiful place.
Take Care, Mide x
A VISIT TO AN ARTISAN COTSWOLD BEEKEEPER
Merry May Honey
I was looking forward to my visit with Merry May Honey – honey has such a magical quality. That natural alchemy bees perform of turning pollen into a sweet golden jewel is enchanting. Plus, Beekeeping hasn’t changed very much since the 1800’s, and in a rapidly evolving world, this feels deeply reassuring. Beekeeping is a traditional form of farming. The magic and the enduring love of honey means that honey bees are not endangered (thank goodness), although there are plenty of other kinds of vital bees and pollinators that are.
On a chilly late April afternoon, I met up with Martyn Wilson from ‘Merry May Honey’ an award-winning small business based in the north Cotswolds. Merry May Honey is a family-run set-up, also encompassing Martyn’s wife and father. Plus, his young son will sometimes lend a hand at the markets.
In addition to farming honey, they produce several beeswax-related products from their hives aiming to be environmentally friendly at every step.
Martyn and I headed to a Cotswold field where some of his hives were enjoying the blaze of yellow rapeseed and the delicious pollen it offered. As I stood rubbing my hands from the cold Martyn explained that it was a little chilly for the bees and flowers
and the 11°C that we found ourselves in wasn’t ideal. Unsurprisingly, of course, the conversation turned to the weather and how it’s had a significant impact across the country on all sorts of crops and farming.
ME: How has the bad weather impacted your work, Martyn?
MARTYN: ‘The rain and cold have negatively impacted my work and honey production – on warm sunny days, bees are happier. Also, flowers only produce nectar at 15°C or above. So, if it’s cold and wet honey production is down. The rain and mud also make getting around much harder, there are some fields I simply can’t get across in the truck because of the mud meaning I have to go on foot – it’s mucky and time-consuming. Basically, like any farmer what I do is enormously affected by the weather.’
ME: How and when did you begin to work as a beekeeper?
MARTYN: ‘I was a hobby beekeeper and then during COVID I decided that I could turn it into a full-time job. I’ve always worked outside in countryside management and I’m obsessed with bees, so it just made sense.’
ME: How many Hives do you have?
MARTYN: ‘Well I can’t give an exact figure because it’s fluid. As the bees make more queens, they’ll then swarm to create new hives. Obviously, I don’t want this to happen as they could end up in people’s chimneys or sheds etc. So I split the hives and create new
ones. However, I’d say approximately I have over 100 hives.’
ME: How do you choose where to put your hives?
MARTYN: ‘I have some good fields across the north Cotswolds as I’m really lucky that I have great relationships with local farmers. That’s very important to me, they’re really helpful and I get to connect with my community. Plus, it also benefits farmers as research indicates that fields with a good bee population can experience up to a 30% increase in their crop yield. Obviously, that’s important for food security and agricultural economies.’
ME: Do you think you’ll expand the business?
MARTYN: ‘The problem is that expanding means more pressure in terms of overheads, looking after employees etc. That means the joy is diminished and that defeats the object for me. Also, if I employ and train someone else to sell at the farmer’s markets, the direct contact with the beekeeper is lost and I think it matters. Plus, I enjoy it. I value connecting with the customers as a large part of my job is very solitary. At the moment I have a good balance and I’m reluctant to change that.’
ME: What are the best bits of your job?
MARTYN: ‘Well the amazing bees for starters, just watching them do their thing is pretty fantastic. I can get pretty busy so sometimes I have to remind myself to just stop and watch! I work outside in a beautiful place. I’m my own boss. I choose my working hours. Oh, and I really enjoy the farmer’s markets and chatting to people about what we do. I’d rather have all of this than be super rich. I know I’m privileged. A few weeks back when the plum blossom was out, I drove over the hill and I could see it laid out before me. It was spectacular and I thought to myself ‘I’m living the dream.’
ME: What are the downsides to your job?
MARTYN: ‘Well, the weather! I can’t lie, it’s gruelling work and it’s hard to take holidays. I struggle a little bit with hobby beekeepers, I understand the joy it brings. But sometimes they give their honey away to farm shops etc and this means they’re devaluing the product. I work very hard so that’s a bit of a blow.’
We then donned beekeeping suits and Martyn took me to look inside some of his hives. We didn’t linger as the temperature was low for the bees.
I didn’t know what to expect and had some nerves about being stung. Martyn explained it was a pretty mellow hive which was reassuring – who knew that hives had moods? As we looked inside the lively hive and Martyn described what was happening, I was enthralled. And, I didn’t get stung. I was completely bee-ignorant and as I watched I became fascinated by the complexity of the hive and the roles of the different kinds of bees. I began to understand Martyn’s fascination with bees – they work with such efficiency and purpose. After I left and drove home, I couldn’t stop thinking about how most of us are oblivious to these awe-inspiring, complex, busy, beautiful bee worlds that exist right under our noses.
www.merrymayhoney.co.uk
In addition to honey, Marry May Honey offers candles, wax food wraps, lip balms, chopping board wax and beekeeping experiences. WORDS
LeBrun
Cotswold Food Festivals
Food festivals are always a tasty treat and a lively day out, and the Cotswolds have a satisfying variety on offer throughout the year. Find our list on the next page!
Cheltenham Food and Drink Festival – Montpellier Gardens, Cheltenham
FRIDAY 21ST, SATURDAY 22ND AND SUNDAY 23RD JUNE 2024
For the last 16 years, the Cheltenham Food and Drink Festival has featured some of the Cotswold’s most talented local chefs, while also playing host to some of the UK’s most renowned and gifted chefs. With fabulous free talks, chef insights, masterclasses, wine tasting, and much more it’s an inspiring culinary experience.
Tickets are £8 on the Friday and £10 on the Saturday and Sunday. Masterclasses cost extra. There are also concessions available.
Find out more at https://www. cheltenhamfooddrinkfestival.co.uk
The Broadway Food Festival – Broadway Green
SUNDAY 15TH SEPTEMBER
Every September, the Broadway Food Festival celebrates local Cotswold produce. It’s a much-loved, small local festival that attracts residents, visitors, and tourists alike. Local artisan producers have about 35 stalls in a marquee and an additional dozen or so “food to go” stands are outside on the green.
It’s free admission and a lovely day out. Visit https://www.broadway-cotswolds.co.uk/ food-festival for more information.
The Cotswold Show and Food Festival, Cirencester Park
SATURDAY 6TH AND SUNDAY 7TH JULY 2024
This iconic show was founded in 1989 by The Earl Bathurst, whose ancestral seat is Cirencester Park. The Earl’s dream was to stage an event for people from the countryside and those with an interest in farming. He wanted the show to be family-friendly, educational, and full of entertainment. Fast forward thirty-five years and the show’s popularity continues to grow. Visitors come from near and far to enjoy a range of attractions. Every year there are new and exciting attractions, shopping stalls, and activities.
Advance ticket pricing:
Adult £15
Child £3
Family £36
Tickets cost more on the day.
To find out more and book tickets head to https://www.cotswoldshow.co.uk/buytickets
The Big Feastival, Kingham
23RD – 25TH AUGUST 2024
The Big Feastival is a food festival with a large dollop of music on the side. With camping available, it’s a weekend event for all the family. There’s a wonderful, laid-back party atmosphere with tons to eat and do. You’ll find a fairground, fancy dress, arts and crafts, and much more – it’s a cracking weekend of delicious escapism. All this nestled into the beautiful Cotswold scenery on the farm of Blur bassist, Alex James.
There are weekend and day tickets available. Adult day tickets are around £96, and adult weekend tickets are about £168.95. A teen weekend ticket is £103.50, and a child weekend is £48.50.
Adult Camping starts at £198.95; teen camping starts at £121.50 and child camping starts at £51.50
To find out more go to https:// thebigfeastival.com/
Gloucester Food Festival, Gloucester Quays
SATURDAY 20TH JULY 2024
There’s delicious street food, quality crafts, gifts, food, drink, and celebrity chefs. Plus, there’s a fabulous entertainment programme for the whole family - including live music.
It’s a free event that’s guaranteed to be lively, energetic, and very tasty.
Find out more at https://channellevents. com/gloucester-food-festival/
RECIPE
Honey and Rosemary
Shortbread
Everyone knows that there is delicious, meltin-the-mouth shortbread, and then there’s disappointing shortbread. The terrifying thing is, they’re difficult to tell apart from sight alone. In my opinion, the cheap massproduced kind is the most likely to induce feelings of sadness, and the homemade variety is most likely to inspire a comforting, sweet rush of joy.
With this in mind, I’ve spent years trialling shortbread recipes of my own, and this Honey and Rosemary Shortbread recipe is one of my all-time favourites. Rosemary beautifully complements the honey. Its distinctive aromatic smell and flavour gives the buttery biscuit a pleasing, flowery depth.
Ingredients
• 90g softened good quality salted butter
• 100g honey
• 35g caster sugar
• 100g plain flour
• 70g cornflour
• 1 sprig of rosemary very finely chopped
• icing sugar for dusting
Method
STEP 1
Heat oven to 180°C (or 160°C fan)
STEP 2
Cream the butter, honey, rosemary and sugar together, mixing well for 5 minutes
STEP 3
Fold in both flours gently, being careful not to overmix. Then wrap the dough in cling film, and chill in the fridge for 15 minutes
STEP 4
Roll out the dough on a well-floured surface and cut into biscuits – prick the biscuits to stop them rising
STEP 5
Place the biscuits on a lined baking tray and bake for 10-12 minutes until golden brown
It was a real pleasure to make the recipe with the delicious, locally produced Merry May Honey – find my recipe below.
STEP 6
Leave to cool then enjoy!
Cotswold Artisan Food
We’re privileged in the Cotswolds to have an abundance of passionate artisan food and drink producers on our doorstep. We’ve compiled a list for you of some of the very best locally conceived and produced food and drink that our region has on offer. Fill your bellies and quench your thirst with some of the very best of Cotswold food below.
MERRY MAY HONEY
Merry May Honey is an award-winning family business based on the rural South Worcestershire/North Cotswold border. They’re passionate about caring for their bees and the environment whilst providing great quality local honey and natural beeswax products.
GODSELLS CHEESE
Artisan cheeses handmade at Church Farm, in the Gloucestershire village of Leonard Stanley. The cheese is made using milk from their herd of cows and one other local farm. They dabble in putting herbs & spices in some cheese to add interest at Farmer’s Markets.
GORSEHILL ABBEY ICE CREAM
Delicious organic ice cream produced on a dairy farm in the north Cotswolds between the villages of Broadway and Willersey by husband and wife team, Jenny and Nick.
THE COTSWOLD CURER, BRITISH CHARCUTERIE
Making a selection of air-dried salamis, chorizo and pancetta using outdoor-reared pork with both rare and traditional breeds. They’re also passionately committed to practising high animal welfare standards. Based in the heart of the Cotswolds near Cirencester.
MATTHEWS COTSWOLD FLOUR
Established in 1912 and producing over 100 types of different flours, from strong protein flours to ancient grains to heat-treated cake flour. Their vision is to create a range of products that enhance taste, nutrition, understanding and experience from sustainable, regeneratively farmed sources.
NETHEREND FARM BUTTER
A family farming business established in 1936, making traditionally churned butter in large stainless-steel churns. It has a unique and creamy flavour that still tastes “like proper butter should!”
TEWKESBURY MUSTARD
They are the only producers of Tewkesbury Mustard actually made in Tewkesbury and continuing a tradition that dates back to before the 16th century. An awardwinning, artisan product that was once famous throughout the land. Mentioned in Shakespeare’s Henry IV and recommended in many old recipe books throughout history. They use the same ingredients listed in medieval times.
MARK’S COTSWOLD BAKERY
Mark started baking sourdough bread 13 years ago as a hobby. Fast forward 11 years and he has an award-winning, everexpanding bakery team with a range of delicious breads and is based near Chipping Norton. All of Mark’s loaves are made from flour ground just a few miles away from his bakery at FWP Matthews Cotswold Mill in Shipton under Wychwood.
COTSWOLD GOLD EXTRA VIRGIN RAPESEED OIL
A premium rapeseed oil made using traditional cold pressing methods. They only use crops grown on their family farm
in the Cotswolds, ensuring the finest seeds are pressed to produce their oil. The oil is all harvested, pressed and bottled locally in the Cotswolds.
LITTLE OAK VINEYARD
Steve Fletcher first planted 300 Siegerrebe grapes in 2005. Today, Little Oak Vineyard is an award-winning brand with a range of wines and brandy. A family-run business that is quality-driven.
The Heavy Rain and Farming IT’S RAINING IT’S POURING
Rain is vital to farmers but when there’s too much or too little it can impact farming and food production. Our farmers are familiar with the challenges that the British weather can bring – they know it’s a fickle mistress. But for the past 18 months, farmers have faced record-breaking rainfall. This means the food produced in Britain has fallen
drastically and some farmers face ruin. We have not seen an impact on food production like this since the Second World War.
According to Met Office data, 1,695.9mm of rain fell from October 2022 to March 2024. This is the highest amount recorded over an 18-month period in England.
Generally, farmers plant crops in the Autumn but from mid-October 2023 there has been non-stop rain. There were none of the usual pockets of dry weather ideal for getting seeds in the ground. Planting earlier than this is precarious as it leaves some crops open to deadly weed infestation. Some fields were (and still are) simply submerged underwater; ultimately there are thousands of hectares of unplanted food.
Farmers who did manage to plant have found that seeds and crops have rotted in water-logged fields. Crops that have survived may find as the weather turns warmer, the adaptions the crop made to cope with the water leave it vulnerable in hot, dry weather e.g. roots nearer the surface. Some farmers took a gamble and opted to wait for Spring planting, in the hope it might be dryer – but the rain continued.
Not to mention that the heavy rain can cause environmentally catastrophic fertile soil erosion. Even farmers who have taken precautions in a bid to reduce soil erosion by planting hedges, cover crops and buffer strips have found the relentless wet has pushed these measures to the limits.
The picture feels bleak for farming and the environment but how does it look for us, the average Joe? In a nutshell, we’ll be paying more for less. Combine this of course with the cost of living crisis and Brexit import charges and we, the average Joe, will be watching the pennies carefully for the foreseeable future.
We talked to local Ebrington Farm Shop owner Peter Drinkwater of Vegetable Matters, about the challenges Washbrook Farm has been facing.
WORDS BY MIDE CARTER
WESTON INDUSTRIAL ESTATE
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A Visit to Godsells Cheese AT CHURCH FARM, LEONARD STANLEY
Church Farm sits neatly amongst the houses in the village of Leonard Stanley in Gloucestershire. The village lies 2½ miles west of Stroud on the south side of the Frome Valley and is unsurprisingly exquisitely
idyllic. But it wasn’t the scenery I’d come for, as a committed cheese lover I was eager to find out more about the people behind the delicious Godsell Cheese brand.
Liz Godsell, a Master Cheese Maker, led me into the warm and cosy kitchen of the farmhouse, introduced me to her husband Bryan and made me a cup of tea. We then sat down and began to chat. Liz is warm and welcoming with a quiet air of knowledge and efficiency.
ME: Liz, how long have you been at Church Farm?
LIZ: ‘All my life. My Dad farmed here, and the farm has been farmed by a member of the family for the past two hundred years.’
ME: Has it always been a dairy farm?
LIZ: ‘Well, when Dad originally started he had chickens, but he decided to switch to cows instead. Then he never stopped working.’
ME: And you took over from your Dad, Liz. Have things changed a lot since his day? Bryan: ‘The machinery side is a lot more complicated now because it’s all computerbased and it’s big, expensive kit to mend and
maintain. It’s not like the old days when you could hit it with a hammer if it broke down.’
LIZ: ‘This means most farmers are probably mono farmers, as everything is so expensive you have to do everything in a reasonable quantity to make it cost-effective and ticking over nicely.’
ME: I’m assuming you diversified with a milk machine and cheese production as a means to keep the farm ticking over too?
LIZ: ‘Yes, we’ve been making cheese for 23 years. Around the turn of the millennium, milk prices were very low. A dairy farm a day was closing down, the price wasn’t fair, and you couldn’t cover costs. Well, we still can’t cover our costs. Anyway, we had to diversify to survive.’
Me: I love cheese, but it seems very unjust that you reached that point.
LIZ: ‘It is! Quite rightly we have Fairtrade coffee and tea. But it does feel like the need for Fairtrade for UK farmers is being overlooked.’
ME: It’s hard to believe the country isn’t talking about it more. How did you decide that cheese was the way to add value to your milk?
LIZ: ‘There was an advert in the Farmers Weekly for a free course in Bridgwater for dairy farmers. It covered cheese making, ice cream, food hygiene etc. I applied and was successful.’
ME: What happened after the course?
LIZ: ‘Well I knew cheese was going to be my focus as I’m a self-confessed ‘cheeseaholic’, and if you’re going to do something it might as well be something that you’re passionate about. We decided to focus on hard cheese as you have a much bigger window to sell it.’
ME: What was your first cheese?
LIZ: ‘Our Cheddar. I read a survey that said you’d find cheddar in 70% of people’s fridges, so it seemed like a sensible start. It was edible! Then we tried a double Gloucester, which was also very edible. Then we tried a single Gloucester that has a PDO (protected designated origin) and to produce it you also have to have a few Gloucester cows.’
ME: You have an impressive 11 varieties of
cheese now, how did the others come about?
LIZ: ‘Quite often by mistake! Mistakes when making cheese are exciting because they can lead to new cheeses. In fact, most of our cheese varieties are mistakes. It’s interesting to push the boundaries of the cheese and find different flavours. Our Holy Smoked Single Gloucester came about when I was trying to make a Cheshire cheese and couldn’t quite get it right. I had a brainwave and asked a friend if they’d smoke it for us in their fish smoker and it was delicious, and I realised I was making a single Gloucester and our Holy Smoked variety was born.’
Me: You have some excellent names for your cheese – Scary Mary and Three Virgins to name a few. How do you come up with them?
LIZ: ‘Well Scary Mary was because Helena thought it looked scary sat in the fridge. Three Virgins was because myself, Lorna and Helena dressed in all white to make the cheese and someone said it was like Three Virgins. We’ve found that the more imaginative names attract more attention and sell better.’
ME: It’s interesting as farmers have to be marketing experts too – so many hats. You have a team of eight making the cheese, how did you find them?
LIZ: ‘Well actually Bryan has taken over the cheese production and he has a team, including one of our daughters Lucy, that we’ve established over a long period. We’ve had a few of our cheese makers for over twenty years. Everyone who works on the cheese has an interest in local food. When we start a new batch of cheese everyone tastes it. It’s a real team effort and we have a really good working atmosphere. That’s really important to us.’
A sleepy granddaughter then wanders into the kitchen and Liz and Bryan’s two daughters Lilly and Lucy follow saying hello and busily grabbing cups of tea and preparing lunch. Their daughter Lilly has taken over as farm manager and the aim is to keep the farm and cheese production going; I breathe a sigh of relief at this news. Godsells Cheese is first-rate, their varieties have excellent flavour, depth and body. And dare I say, after meeting the Godsells, a whole lot of heart. I’m a fan of all their cheeses but am particularly partial to their Holy Smoked and Leonard Stanley varieties.
Liz then shows me around their beautiful farm and gleaming facilities, she’s a wealth
of fascinating information. We pause in the cheese room, it’s like a vault with the cheese stacked on shelves. The smell is pungent and deliciously cheesy. I feel in awe of it all – it’s a cornucopia of cheese.
Afterwards, I’m struck that, as ever, some of the busiest people you will meet are so incredibly generous with their time and knowledge. They’re also profoundly invested in what they do and the communities around them, it’s heartening. Cheese is one of life’s great and simple joys, but it’s farmers like the Godsells that make the magic happen. We mustn’t forget that.
WORDS BY MIDE CARTER
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CotswoldSelect.co.uk
Search for a local select business recommended by your neighbours
Supplying and installing a fantastic range of products to completely transform your home.
Serving great quality pub-grub classics, along with traditional local ales, craft ciders and spirits.. Dog friendly beer garden & function room hire.
Henson Plant has over 30 years experience providing plant machinery to a wide range of builders, landscapers & homeimprovers.
BUILDERS & TRADE
Surfacing
Henson Surfacing offer a high-quality tarmac, asphalt and Cotswold stone driveway surface laying service.
We have lots of lovely ideas and designs to enhance your beautiful gardens and driveways.
Offering a stylish range of traditional and contemporary Multifuel & Woodburning stoves in beautiful cast iron finishes.
Le
Le Brun is a family run business which has been operating since 1960. The company has a well-earned reputation for Groundworks and civil projects large and small.
Supplying a comprehensive range of services for all your roofing requirements.
Brun Building Contractors Ltd Hunts Engineering Limited
Hunts Engineering’s Agricultural and Ground-care are a wellestablished family-owned company based near Shipston-on -stour, on the borders of the beautiful Cotswolds.
Henson Plant Hire
COMMERCIAL & INDUSTRIAL FUNERAL SERVICES
Martin Grinnel Funeral Services
Serving the Cotswold & Vale community for over 35 years and are Evesham’s only independent funeral directors.
Worcester Powder Coating
Worcester Powder Coating is located in Pershore in the heart of Worcestershire and provide powder coating services to customers across the midlands and beyond including the Cotswolds.
FOOD & EATING OUT
Vegetable Matters
The Vegetable Matters farm shop sells fresh, seasonal vegetables which are mostly grown on the Drinkwater familie’s farm.
Book your lunch with wine tasting Vineyard Tour today for the ultimate Cotswold day-out.
Little Oak Vineyard R D Walker Butcher
Offering one of the widest selections of high quality fresh meat in your area from their High Street Butchers shop.
Fresh Meat Matters
A traditional butchers shop serving farm fresh British meat with old fashioned service as standard.
Serving great quality pub-grub classics, along with traditional local ales, craft ciders and spirits.. Dog friendly beer garden & function room hire.
Search for a local select business recommended by your neighbours
GARDENS & LANDSCAPING
Thomas Fox Landscaping
Supplying a first class grades maintenance service for over 25-years for both residential & commercial properties.
GARDENS ROOMS & OFFICES
Hippo Lodges
Hippo Lodges are manufacturers of stunning garden rooms, shepherd’s huts, glamping pods and home offices. Our Lodges are crafted from the highest quality materials meaning the finished result is both durable and beautiful.
Hunts Engineering Limited
Hunts Engineering’s Agricultural and Ground-care are a wellestablished family-owned company based near Shipston-on -stour, on the borders of the beautiful Cotswolds.
FOR MORE INFO
Henson Surfacing
Henson Surfacing offer a high-quality tarmac, asphalt and Cotswold stone driveway surface laying service.
R Parker Landscaping
We have lots of lovely ideas and designs to enhance your beautiful gardens and driveways.
HOME IMPROVEMENTS
Tom Cook Carpets
Offering a huge selection of leading brand Carpets, Vinyl’s and Laminates for both Domestic and Commercial properties.
Vale Stoves
Offering a stylish range of traditional and contemporary Multifuel & Woodburning stoves in beautiful cast iron finishes.
GM Roofing
Supplying a comprehensive range of services for all your roofing requirements.
MOTORING
Wheels Midlands Ltd
Due to Premier Wheels high standards and professionalismm they are well known for their services and are therefore used by many of the car industries main dealerships, bodyshops, car clubs, insurance companies and vehicle leasing suppliers.
ETC Windows & Doors
Supplying and installing a fantastic range of products to completely transform your home.
LOCAL SHOPPING
Table Manners of Broadway
Table Manners is a long-established cookware shop brimming with hundreds of cooking & baking products and handy kitchen utensils …along with a fantastic range of giftware for those looking for a thoughtful gift for someone special.
Vale Tyre, Exhaust & Service
Vale Tyre, Exhaust and Service Centre pride themselves on honest, up front reliable advice and service, coupled with a combined experience of over 25 years in both the mechanical repairs and tyre industry.
Evesham Motor Services
EMS (Evesham Motor Services) are the largest independant garage in Evesham and certified by the AA. Their friendly team are always happy to help and pride themselves on their excellent service.
Jworx Automotive
The Cotswold’s trusted vehicle repair centre. As your local Cotswold garage we provide services for all vehicle makes and models.
Supplying
Supplying