A husband-and-wife duo who run two popular butcher’s shops have created a new ice cream parlour on their family farm.
Finishing touches are being made to Bobby’s Ice Cream Parlour at Springfield Farm, in Hulme, Stoke-on-Trent, before opening tomorrow, Friday 5 May, in time for the bank holiday weekend celebrating the coronation of King Charles and Queen Camilla.
It is the result of much hard work by Craig and Nat Taylor, who run Taylor’s Butchers of Trentham and Bentilee.
The ice cream parlour has been named after their two-year-old son Bobby. It will sell Snugburys ice cream – which is also stocked in their shops – and other locally-sourced treats such pick and mix sweets, cakes and savoury products as well as serving coffees and chilled drinks.
Craig said it has been created with families in mind. There will be a sandpit and outdoor toys for little ones to enjoy and visitors will also be able to see pygmy goats, with more animals likely to be added soon.
“Since opening our first shop, we’ve always tried our best to let our customer base get to know us as a family,” said Craig, who has a baby daughter due next month.
“We’re very family-orientated, love going out for an ice cream together and know how important it is for people to spend time with their families.
“We’ve got the space on our land, but not the time to farm on it so we’ve decided to open the gates to let families enjoy the great outdoors there.”
Taylor’s Butchers of Trentham opened in February 2020 just before the Covid-19 pandemic hit. A second branch, in Bentilee, was launched at the start of last year.
Bobby’s Ice Cream Parlour, on Hulme Lane, will open at 10am on Friday with a free celebration event featuring face painting, bouncy castle and samples.
It will then be open Fridays, Saturdays and Sundays 10am until 7pm.
Craig, whose business is known for supporting the local community with fundraisers and events, added: “The parlour has been in the pipelines for years, but the response from our customers and followers on social media has been fantastic.
“It will be family-run, but we’re hoping it will get busy enough for us to need extra staff in the not-so-distant future.”
