Rob and Heather Copley both had careers advising farmers before deciding to take the plunge and open a farm business of their own.
It has proved to be a shrewd move, with Pontefract-based Farmer Copleys farm shop expanding over the two decades it has been open to include a café, a production kitchen and an events space – and winning accolades including Large Farm Shop of the Year in the 2025 Farm Shop & Deli Retailer Awards.
Rob was born on Ravensknowle Farm, the 120-acre holding that is home to the Farmer Copleys farm shop, and was educated at Bishop Burton agricultural college before becoming a dairyman in Dorset. Utilising the knowledge he had gained, he went on to advise farmers on breeding before joining feed suppliers HST Feeds and Thompsons of York.
He met Heather at a pub skittles match through a work colleague who went to university with her. Originally from Dorest, she had attended Seale-Hayne agricultural college before joining Pearce Seeds as an agronomist specialising in soil site mapping, and then moving onto Spunhill Farm Sales.
The couple decided they wanted to bring up the next generation of Copleys on Rob’s family farm. Having realised the farm needed to diversify to survive, and that it wasn’t easy to shop for quality locally produced food, Rob asked his dad if he could open a shop on the farm.
While Rob’s father Ken wasn’t convinced a shop would work, he gave Rob the go-ahead.
“Rob wanted a mucky carrot farm shop, I wanted a Fortnum & Mason style,” says Heather. “Obviously, I won that argument.”
Farmer Copleys opened its doors in December 2003 and was originally operated by just Helen and a butcher. Today the shop has 85 year-round staff, rising to more than 110 at peak times, and has expanded to include the Moo Café and the Copleys Kitchen production facility.
The design of the shop was tied to it being a 450-year-old building, although it offers high ceilings and an airy retail space. The couple initially worked with retail consultants John Stanley Associates, but Heather’s experience in this field means she now offers merchandising advice to other shops and speaks at conferences worldwide on the topic.
Inspired by such conferences, and travels with the North American Farmers Direct Marketing Association and the Farm Retail Association (FRA), the couple have expanded the shop at least four times – although Heather feels it is probably still not big enough.
In 2016 the café and bakery were moved from the shop to a dedicated building that was previously a cow barn. This seats 157 people as well as offering a function room upstairs, a private dining area and an open kitchen.
Seven years later the business opened the Copleys Kitchen production area on the site of a former duck pond. The kitchen enables the business to produce its own gelato and jarred goods, and offers visitors a dessert parlour.
“Over the years, we’ve added events and experiences that bring people out onto the farm – our pumpkin festival is now one of the largest in the UK, with more than 300,000 pumpkins,” says Heather, adding that other calendar highlights include a tulip festival and pick-your-own strawberries. “These events have become a way to celebrate the seasons and give families memorable days out on the farm.”
While the business likes to promote Yorkshire produce, it aims to sell the best products based on quality, not just locality.
“All farming credentials are assessed, and we also look at the story behind the brand, minimal packaging and that it is a good-quality product, avoiding UPF,” explains Heather. “It’s also great to have a short supply chain with these stockists that have become friends over the years.”
Sustainability is important to the business, which uses a biomass boiler for heating and hot water in the café, as well as solar panels to help make the business self-sufficient in daytime hours. A borehole on site provides water, while Copleys Kitchen uses waste oil from the café for heating and hot water.
The business has twice been awarded the FRA Large Farm Shop of the Year, and in April this year received the Farm Shop & Deli Retailer Award at the Farm Shop & Deli Show.
“This award, having eluded us for so long, was a real feather in our cap and something we are so proud to have,” says Heather, adding that having an accolade recognised by the industry and the general public is an amazing marketing tool.
“More than that it has allowed us to celebrate with the team and really showcase how amazing they are. We would be nothing without our hardworking team in every department, and we are so grateful to have them help us continue to live our dream every day.”
Heather adds that one of the highlights of running the business has been developing its staff.
“To have a number of our senior team progress to their role after starting off working in the café or shop has been so rewarding.” she says. “It is great to identify talent and passion within the team and those who hold our values as dearly as we do and help them develop within the business and grow with us.”
While Heather says the business is currently in a phase of consolidation, the couple have big plans for the future, including landscaping the farm, inspired by travels in Australia. They have recently erected a new barn and are set to install EV chargers early next year, and the function room is being given a refit that will enable it to be used as a country music events space.
The couple are also working with the next generation of Copleys – their sons Jacob and Harry – on future endeavours including a cidery.
And Heather expects that won’t be the end of the planning: “Knowing us, after a four-day break over Christmas we’ll think of something else to keep us going.”
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