End of an era at Tyllwyd
It’s the end of an era in Felingwm Uchaf, Carmarthenshire, as John and Hazel James, Tyllwyd Farm retire after 25 years of selling meat directly from their farm.
The 200 acre farm stands on the hills above the Tywi Valley, about halfway between the villages of Nantgaredig and Brechfa, in an area of natural beauty and rich agricultural heritage. Tyllwyd has been in the James' family for over a century, with John himself taking over following the death of his father, over six decades ago.
For several decades Tyllwyd was a successful dairy farm, but at the turn of the century - with John approaching his fifties - it was decided to change the direction of the business. The emphasis turned to producing and selling meat directly to customers, establishing a suckler herd of Welsh Black cattle.
And as a result, for a quarter of a century, John and Hazel were familiar faces at local markets such as Llansawel and Myddfai, as well as a number of other markets all over the area, selling their meat to loyal customers from near and far. From local pubs such as The Plough in Felingwm Uchaf and the Black Lion in Abergorlech, to regular customers from as far as London and Sunderland(!), their produce managed to gain a reputation for its quality and for John and Hazel’s personal, friendly service. "It's been a pleasure to make numerous friends and see the meat being appreciated and enjoyed," says John.
By 2003 the prestige of Tyllwyd Farm meat went a step further, and in a competition at La Chaumiere Restaurant, London, under the criticism of some of the capital's most prominent chefs, Tyllwyd beef came out on top - beating eight other good breeds - among them Limousin and Aberdeen Angus. Their success went from strength to strength by October 2003, also winning the True Taste of Wales award in the newcomers category.
What was the secret behind the success, according to John? “Consistency.” Consistency in the age of the animals, in their feeding, and in the time given to the meat to mature and handled carefully by the butcher. In the same way, Tyllwyd has excelled from an environmental point of view. It is an organic farm, and over the years it has been part of several agri-environmental schemes, including Tir Gofal, working with organisations such as the RSPB to protect habitats and wildlife in the area.
The success of the meat has led to visitors flocking to the farm. "You name them, and they've been here!" said John. Everyone was warmly welcomed - from the Hairy Bikers and Dudley, to politicians such as Elin Jones, Dafydd Wigley and William Hague, reflecting the reputation Tyllwyd had earned far beyond its square mile. However, John says that the greatest pleasure came from welcoming schools to the farm - from Carmarthen, Mumbles, Brechfa, and others - reminding the next generation of the importance of sustainable food - from farm to fork.
There was a standing ovation at Llansawel market on the 7th of February 2026 as John and Hazel said goodbye following a quarter of a century of uninterrupted attendance and their delicious beef. Thank you, and good luck to you both in your retirement, and all the best to the next generation!
