About Mainsgill Farm
Located 4 miles from Scotch Corner, heading west on the A66 in North Yorkshire, Mainsgill Farmshop & Tearoom is popular with local residents and passing travellers alike!
Whether it's a quick pit-stop during your travels, a hearty home-cooked family meal, or even a weekly shop; Mainsgill is sure to have something for every member of the family to enjoy.
Straight from our working farm to our farmshop
Selling only our own traditionally home reared meats, Mainsgill is a 'real' farmshop offering a shop floor to our farm.
Andrew and Maria Henshaw opened the family-run farmshop and tearoom in 2001. Since opening, the business has grown; this year we will be expanding with 10,000 sq foot of retail space!
Andrew & Maria Henshaw moved to Mainsgill Farm in 1995 newly married from Lancashire. Mainsgill was purchased with aspirations of farming in our own right. It was a small 57 acre farm set up to fatten intensive pigs (1200) and fatten beef. At that time we also reared dairy replacements. Being a young couple setting up, we were highly mortgaged and with a downturn in all sectors of the farming industry through BSE, Blue Ear, etc., it was a difficult time. Highly mortgaged increasing debts and ever decreasing cash flow, we had to find a way to survive and repay our debts.
Situated 4.5 miles west of Scotch Corner adjacent to the main trans-pennine route we had an ideal position to set a farm shop up. Approximately 12000 vehicles travel past daily, peak season 21000. A local butcher slaughtered and cut our own home produced meats in 1997. We would pack our own meats on the kitchen table and go door to door selling in the local villages. At this stage farmers markets were starting to establish, we grew our name and reputation as further markets opened. We still attend farmer markets to date. As sales grew steadily, we pursued permission to build a stone built farm shop with our local authority. Many hurdles had to be crossed, especially with Highway Agency as our entrance is direct on to the main A66. With successful permission in 1999. At this time we had converted the garage at the side of the house to form a small shop and preparation room. We took on a part time butcher on an evening to cut our meat due to narrow margins. We packed the meat into the early hours as we had our farm work during the day.
Diversification at that time was a new concept, and it was a direction we took to survive. After restructuring the business’ finances and new support for the farm shop, building of the shop commenced February 2001, just as foot and mouth broke out. The build was completed and opened June 2001. Within the farm shop we sold our own meats, other local producers produce to complement our expanding range and 6 tables for the tearoom. A small bakery in house provided home baking for the shop and tearoom. With the countryside closed for business due to Foot and Mouth sales were slow but grew steadily as word spread. Publicity was good due to diversification being the new buzz word and being a young couple with a young family, local media supported our dream.
As the business grew, it was evident the farm shop , tearoom, and farm needed to expand. Over the years, the business has expanded with four expansions being added. In 2014, Mainsgill will see the completion of a two storey extension, creating a total of 20,000 sq ft to the building for tearoom, farm shop with butchery and gift shop; and employing up to 50 staff. The Henshaws now farm 500 acres of land. All livestock are sold in-house through the farm shop and used in the tearoom.