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Private Notes
Christmas is the busiest time of year at Tebay Services. Staff and local producers work all hours to create a magical experience for customers.
Baker Patrick gets inspiration from the local landscape for the bread he produces for motorway travellers. Master butcher Dave heads to the fells to hand-pick Herdwick lambs to be sold on his counter.
A master butcher teaches primary school children to make cumberland sausages the traditional way, while a young entrepreneur cooks up a spicy new preserve for the service station shelves, but hjas to convince the head food buyer that it is worth stocking. The service station's head lifestyle buyer pays a visit to a ceramicist who has been supplying the farm shop for 20 years.
The service station's food and product buyers hunt for new and exciting ideas to fill the shelves. Award-winning cheesemakers hope their new goats' cheese will tempt the customers, while a family planning to expand their skincare business pull out all the stops to impress head lifestyle buyer Tracy with their new home spa product. The service station's farm prepares for sheep mating season.
The lady of a Cumbrian manor brings a book full of incredible marmalade recipes to Tebay. Butcher Dave transforms sheepskins into new products. And the farm shop is turned into a Christmas wonderland.
Farmer James from Kirkby Lonsdale pitches a brand new brie. Teebay's head of Lifestyle checks some timber toaster tongs and coasters. New supplier Lakes Brew reveal the process of creating craft ales.
At the service station's own farm, High Chapel, contemporary regenerative farming methods are being explored under the guidance of new assistant manager Rosie Sampson. Master butcher Dave Morland and farm manager Bob Day are keen to understand what the new plans will mean for their field-to-table offerings. The service station's newest food buyer meets with a honey supplier, and a local gelato supplier hopes to bring a new dessert to the service station.
The service station hatches an ingenious plan to weave leftover fleece into bespoke tweed goods, the café trials a new ketchup, and a luxury butter popular with Michelin chefs is on its way.
Tebay Services prepares to celebrate its 50th birthday, and chef Jim is challenged to come up with a contemporary version of a popular dish from the farm shop's 1970s roots. On the service station's High Chapel Farm, a tree-planting scheme is underway. Farm shop buyers Alex Evans and Jane Karlicek and butcher Dave Morland work with the Woodland Trust, in an effort to bring more wildlife into the area.
The Tebay baristas go on a training day at one of the region's highest peaks, and estate Manager John France provides an update on the Tebay's environmental efforts, from the installation of coffee cup recycling stations to using the recycled paper produced to make farm shop carrier bags. A Michelin star-winning pup landlord has a plan for a new soft drink, sourced from local ingredients.
Farm shop buyer Alex travels to Morecambe Bay for a visit to Furness Fish, who trawl for the local delicacy of potted brown shrimp, a tradition dating back to the 18th century. A soap-maker, who uses milk from her own cow, hopes to win new business with her latest dog shampoo products, while a muesli maker prepares a bid for a place at the hotel buffet table.
