UHY Peninsula case studies - part 4
Every year since 2021, UHY Peninsula has interviewed a selection of clients to showcase some of the great businesses operating across the south west of England. These case studies are divided into four parts. In part four, we feature: James Kittow, Michael & Joe Colbear and Bearplant, Traveline, and The Orange Elephant Ice Cream Parlour and Holiday Cottages.
If any of these businesses offer a service you could use, why not get in touch with them directly?
And if, after reading these case studies, you spot an opportunity for the UHY Peninsula team to support your business, feel free to reach out - they would be delighted to help.
We chatted with fifth-generation farmer and butcher James Kittow to hear about his family business and how it has diversified over the years.
Where did it all start?
It all began with my great, great, grandad at Kilhallon Farm, who also had a butcher's shop in St Blazey. My family have always run it all together, farming and butchery side by side. It's been a way of life.
How did the butchery business grow?
We've grown by adapting and reacting to what's around us. In 2023, we launched a meat producers' club, to provide farmers across Cornwall and Devon with a marketplace for their meat. The club ensures we have a constant supply of quality meat throughout the year. It’s a great community to be part of.
Social media helped us reach new customers, particularly during Covid. When the pandemic hit, we transformed our website into an online shop, and as a result, we had meat boxes flying out the door. This really broadened our customer base.
How did the diversification projects come about?
Diversification has always been something my family has done. So when a friend asked if they could stay on our field in their motorhome, we saw the potential to turn this into another business venture and created a Caravan and Motorhome CL site in 2021. It's just five pitches, but it filled a gap in the market and made use of the space. Last year, we converted my old butcher's shop lorry into a quirky Airbnb, known as the 'Butcher's Hut'. We also host educational visits and run on-site training days for our hospitality customers, connecting them to the story behind their meat. It all helps build that trust.
What challenges have you faced?
We've been through it over the years with BSE, foot and mouth and Covid. Each one forced us to think differently. We invested in upgrading our butchery plant and focused on establishing strong customer relationships, centred around the quality of our meat. This strategy has paid off, as we now have a loyal customer base that spans individuals to a diverse group of hospitality and tourism venues.
Today, our challenges are the same as those faced by many other businesses: high employment costs, complex legislation and excessive red tape. Customers want value, staff want more and regulations keep piling up. But we keep going.
What does the future hold for the business?
That's the million-dollar question! I've two grown-up children, Jenny and William. Maybe one of them will want to take the reins, maybe not. For now, I'm still very hands-on. The team here at Kilhallon are not looking to grow massively, but we are always on the lookout for the right new customers to work with.
How has UHY Peninsula helped you?
They've been a breath of fresh air. They took the time to understand the business and get to know what drives me and the challenges I face. It's not just a once a year meeting. They stay in touch, help me plan ahead, and know how I tick. They now handle everything, bookkeeping, payroll, accounts and VAT.
They've sorted out my tax, saved me money and given me peace of mind. It's a proper partnership. I feel like they've got my back.
Discover more and place an order at www.jameskittow.co.uk
Michael Colbear, along with his brother Joe (see case study below) and their parents, Bob and Ruth, farm 290 acres near Okehampton, focusing on beef and forage. From managing young stock to dealing in hay and straw, the farm's success hinges on adaptability and practical decision-making. We met up with Michael to learn more about the business.
How do you make farming work for you?
Flexibility is key. We purchase cattle of different ages, ranging from calves to young stock, depending on current market values and the likely profit we can make. We try to buy at the point where the market makes most sense.
Additionally, we deal in straw and hay, buying and selling up to 1,500 tonnes annually, depending on market demand. The weather and availability of grass and forage over winter and early spring are significant factors in the business's success each year. We also grow and feed silage and maize to our cattle.
How have you embraced technology?
Like many family-run farms, we used a paper-based bookkeeping system, primarily managed by mum. With the introduction of HMRC's Making Tax Digital for VAT scheme and the increasing scale of our business, we needed to upgrade to a more efficient system. It was recommended that we move to QuickBooks, and the practice provided ongoing training to ensure a smooth transition.
I now handle most of the bookkeeping, including uploading records throughout the year, and work with the team at the year-end to finalise everything.
What's the biggest decision you've made so far?
Buying the additional farm, which is just down the road from our parents' farm. It has doubled the size of our business. We keep the young beef stock on that farm until they're 9 months old, then we bring them to the main farm to finish and sell them when they're around 30 months old.
While the purchase of the additional farm and land has significantly increased the business, it has also brought greater financial pressure to cover ongoing costs and mortgage payments. So far, the figures have stacked up, but it's a constant challenge.
What's your game plan for the future?
My vision is to ensure that the farm and business are financially attractive for my children to take over, or to provide a solid foundation for them to establish their own business, should they wish to do so.
Why did you choose us as your accounting firm?
We first met the team more than a decade ago, after being introduced by our bank manager. At the time, we were purchasing the second farm. We needed their expertise to present the figures clearly and effectively to the bank, which helped us with our mortgage application.
Since then, they've helped us modernise how we do things. They're not just ticking boxes; they understand what we're trying to achieve. In addition to supporting us with QuickBooks and our bookkeeping, they do our annual accounts and tax returns. They take a proactive stance on year-end tax planning, helping us to make timely decisions on investments and equipment. It's reassuring to know they're there when we need advice.
If you need large quantities of hay and straw, contact Michael on 07977 479732.
We sat down with Joe Colbear, founder of plant hire business Bearplant and partner at Scobchester Farm, along with his brother Michael. We asked how Bearplant started, where it's headed, and how it fits in with running the farm.
What was the inspiration for Bearplant?
I started with one digger in 2010. I bought it while I was still working as an agricultural engineer. I suppose it was part interest, part opportunity. I intended to use it on the farm as well as hire it out.
How did the business grow from there?
Slowly and organically, really. At the time, social media wasn't a thing, so it was mostly website promotion and local word of mouth. I focused on building a regular customer base, primarily local farmers, builders, and DIY homeowners and gradually expanded the fleet as demand grew. Most hire periods are short – a couple of days to a week. I don't do big commercial jobs. It's a small-scale, reliable kit for small-scale, reliable customers.
What kind of plant and machinery are you hiring out now?
I've got around 30 different pieces of equipment, mostly larger plant such as excavators and machinery that need to be delivered, not the kind of tools you can put in the back of a car. I do have a few smaller items like plate compactors and mixers, especially since Covid, when demand shifted a bit. But my primary focus has always been on the bigger equipment.
What's been the biggest challenge so far?
Financing and expansion. There's demand out there, but this type of machinery is capital-intensive. You're constantly juggling investment, maintenance and cash flow. I want to build up to a point where I have a core set of machines to hire, with a few extras that I can sell on if the market's right.
How do you juggle Bearplant with your work on the family farm?
It varies. Some days I’m out delivering machinery all day. Other days, I'm back at the farm. In summer, it's probably 50/50 on where I spend my time. It keeps things interesting and gives me the flexibility to do both.
What does the future look like for Bearplant?
Ideally, I'd like a solid core of machinery that's always available for hire and then buy the occasional extra machine to hire or sell. There's definitely an opportunity to grow, but I want to do it sustainably, without overstretching the finances or my time.
How has our team helped with your side of the business?
They've been really helpful. They’ve helped me get set up on QuickBooks and Dext, which has made a huge difference. I used to use spreadsheets, but it got too much. Now I snap a photo of the invoice, check that it contains the correct details, and ensure it’s in the system. No paper piles, no shoeboxes of receipts!
They handle both the big-picture stuff, and the day-to-day tasks. They're easy to get hold of, understand what I’m doing, and they’ve helped bring the business into the digital age. It’s just made life easier and I’ve got more time to focus on the parts of the job I actually enjoy.
If you are looking to hire agricultural machinery, plant or tool hire, visit the Bearplant website at www.bearplant.com
We caught up with Julie Gray, CEO of Traveline, to hear how this not-for-profit organisation continues to evolve and how working with us has supported their transformation.
Can you tell us how Traveline began?
Traveline was established in 1999 as a government initiative to help people plan door-to-door journeys across the UK using public transport. It was initially just a telephone helpline. Today, it's a partnership of transport companies, local authorities, and passenger groups that provide routes and timetables for bus, train, tram, or local ferry journeys.
I joined in 2000 as a project manager and was promoted to CEO in 2011. We now cover England, Scotland and Wales, providing open data and journey planning services used by millions of people every year.
How has the business evolved?
We've grown from a call centre operation to a web-based organisation. Today, our team manages data for every bus, train, coach, tram, and ferry service across the UK. People can access this information on our website or by calling us. That data powers travel planning tools and apps, not just ours but also for major partners like Google and Moovit.
We're also behind PlusBus, a national eTicket service that allows travellers to add a local bus or tram ticket to their train ticket, thereby creating a seamless, integrated travel experience. Another string to our bow is our association with 'Good Journey', who offer great discounts at some of the UK's top attractions for people who travel by train or bus only.
What challenges have you faced as a business?
Like everyone, Covid changed everything. It was a challenge at first, but ultimately helped us redefine how we operate by embracing technology to deliver an efficient service that can be accessed 24/7. The ongoing challenge is integrating different technologies across the transport industry. We're constantly working with multiple systems, so ensuring they all 'talk' to each other can be complex, but that's what we do best to ensure our users experience a quick and easy journey planning solution.
What difference has working with our accounting practice made?
It's transformed how we work. They handle all our bookkeeping and year-end accounts, and work with our auditors who are based in Exeter. The team have been incredibly proactive; it feels like they are our in-house finance team. They helped us get set up correctly on Xero, which has been a game-changer, and they are always approachable, quick to respond, and ready to help us solve problems. Our Board has also noticed the improvement. The accounts are more precise and more detailed; it's taken a huge admin burden away from us.
What’s next for Traveline?
We’re about to launch a new Traveline website and app, which will make journey planning even easier and more interactive. We’re also expanding the reach of our journey planning widget, which organisations, including some NHS hospitals and Visit Somerset, are already embedding in their own websites to help their users make their travel plans more efficiently. Once our upgrades are complete, we’ll be rolling it out more widely to local authorities and tourism partners.
Ultimately, our goal is to help more people choose public transport with confidence.
If you’d like to plan your next journey using Traveline’s online platform, go to www.traveline.info
Taverners Farm, home to the Orange Elephant Ice Cream Parlour, continues to evolve and diversify. Since we last featured them in 2022, there have been more changes at this much-loved Devon farm. We caught up with Helen Taverner to hear what’s new.
You’ve now added holiday cottages to the mix – how did that come about?
Yes, we’ve just launched six self-catering cottages, which opened in March 2025. It’s something we’ve been planning since we moved the ice cream operations and shop from these buildings into the purpose-built ‘Elephant Barn’. We also wanted to make more use of the redundant farm buildings.
It’s been a steep learning curve! While we use a third-party holiday lettings company to handle most of the marketing and bookings, I manage the guest experience, oversee the changeovers and maintenance, including employing the cleaners. It’s early days, we’ve already surpassed our expectations with bookings, but we’re enjoying the challenge.
Is the ice cream parlour still seasonal?
Yes, that part hasn’t changed. We open from Easter through to the first weekend of September. It’s a busy period, but we run a pretty tight ship these days. The parlour remains extremely popular with both local families and visitors from further afield. We receive a high number of repeat visitors each year.
How has your team grown to support everything you’re doing?
There are now three businesses running here, so we’ve had to become more structured. We’ve worked with your practice to reorganise how things are set up behind the scenes – and that’s made life a lot more manageable.
At peak season, we have around 25 people on the payroll across the three businesses. There are three full-timers on the farm, and around 20 or so seasonal staff for the parlour and cottages. Rob still looks after the farm full time, milking 360 cows, and I’m still the one making all of the ice cream; it’s the most relaxing part of my week!
You used to handle payroll yourself – how has that changed?
I did – and it was a lot! With different hours, roles, and entitlements across the businesses, it got quite complex. Now, the practice looks after our payroll. I just send a spreadsheet with all the hours every week and they do the rest. I review it and then pay the staff. It’s a massive weight off my mind and it means I don’t need to stay on top of every employment tax or payroll rule change. The team has been doing it for about 18 months now, and it’s working brilliantly.
Any other changes coming up?
Yes, we’re currently building a new milking parlour. Once that’s complete, we’ll be moving the cows away from the main farm and the holiday cottages, which means we’ll be able to offer the lets all year round. That’ll be another big shift for us, but one we’re really looking forward to.
How would you sum up your experience of working with the practice?
Honestly, they’re fantastic. I know I can always pick up the phone and speak to someone who understands our business. They’ve helped us streamline operations, lifted some of the burdens, and are a really approachable, supportive team. I wouldn’t be without them.
Find out more about The Orange Elephant and their beautiful holiday cottages at www.tavernersfarm.co.uk
Discover more client success stories
in our UHY Peninsula case studies booklet.
The businesses featured on this page reflect the diverse range of clients we support and the many ways we help them achieve their goals.
Read more about our services and find our contact details on our Launceston page.
