About Moor Farm

Farm Shop in Shropshire

The Timmis family have been farming at Baschurch for 3 Generations. Mike was born at Moor Farm and was married to Hazel in 1981. Hazel began her career in farming at Shrawardine, as the fourth generation of her family farming there. The next generation is now ready to join in the activities. To make it possible for them to run a viable and profitable business, the farmstead has been moved out of the centre of the village where the buildings were designed for farming 100 years ago and rebuilt in the centre of the farm where access is much better and the buildings are tailor-made for modern farming. The farm grows wheat, oats, barley, oilseed rape and beans together with grass for the livestock. There is also a contract farming and contracting enterprise. Moor Farm Shop is a new business that was founded in early 2006. The farm shop has been started up to maximise margins and to offer a quality product from stock and produce on the farm whilst also offering the customer a friendly and informative atmosphere in which to do their shopping. They are welcome to see the livestock in their natural surroundings and to ask all they wish.

The cattle run outside on grassland from April to October/November and sometimes up to Christmas depending on the weather. They suckle their calves until they are about 7-8 months old when they are naturally ready to wean them. They spend the winter in a open shed where they are fed home produced silage and hay. The young stock are given supplementary feed to help them grow properly.

The pigs run outside all the year round with an arc to go into if they require. They arrive at about three months old and stay here for about four months. The sheep are similar to the pigs arriving at about 6 months and finishing mostly on grass. We also have the beginnings of a Shropshire flock, which have just given birth to their first two lambs.

The Chickens run out all day enclosed by an electric fence to protect them from the foxes and badgers which frequent the vicinity.

The animals are taken by us to a local family-operated abattoir. They incur minimal stress which helps produce tender and tasty meat.

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