Jeremy Clarkson’s Cotswolds farm shop, Diddly Squat is taking after its name, as its value dropping by almost half in the last year – and it won’t reopen for the new year until March
Jeremy Clarkson is making Diddly Squat from his farm shop – its value has almost halved. Creepy Clarkson sells produce, booze and souvenirs from the store in the Cotswolds but has angered locals as rural roads are often clogged with traffic as fans visit to try and get a look at Jezza.
But despite its popularity, annual accounts for Curdle Hill Farm Limited – the firm behind the shop – reveal tough trading conditions. Books filed to Companies House late last month show the outfit is now worth just £161,642 for 2024 – down from £305,941.
The farm shop employs 22 people and has stock valued at £239,474 and machinery worth £77,219 but money owed has reduced the value of the company to less than £200,000.
And the Top Gear star – who also owns a local pub and a brewery – will endure a slow start to 2025 after announcing the shop will be closed for two months.
The update was posted on the shop’s official website, informing customers that the establishment will be closed throughout January and February, with December 29 marking its last day of trading before the break.
A message displayed prominently on the website’s homepage states: “The original Farm Shop at Chadlington is closed for January and February. The pop up farm shop at The Farmer’s Dog Pub is open Wednesday to Sundays, 10am – 4.30pm.”
This news comes on the heels of the Grand Tour tent at his pub being forced to close due to damage from Storm Darragh.
Just days prior to the announcement of the two-month closure, Jeremy, who took over The Farmer’s Dog in August, shared some of the other challenges he’s encountered with the venture.
Jeremy revealed the struggles of turning a profit at the inn and recounted the “horror” found in the pub toilets, commenting: “No amount of festival visits would prepare you for the horror of what had been produced at the Farmer’s Dog.”
He’s opened up about the staggering problems he’s had to keep his gastropub afloat, including a severe plumbing issue that necessitated the intervention of a specialist hazmat squad.
He shared his woes saying, “It was everywhere and in such vast quantities that no ordinary plumbing or cleaning equipment would even scratch the surface. So a whole team of chemically trained hazmat engineers had to be employed. That’s a cost I’d never factored into any of my business plans.”