With five generations of accumulated experience Dan Williams, his parents and the staff at Godfrey Williams understand the provenance of their produce and with a cheery greeting to each person entering the premises, the establishment has the values of a traditional family-run business.
The story began with Dan's great great-great-grandfather Thomas Williams in Holmes Chapel in 1975.
He visited farms buying cheese, then selling it on to local markets as well as places as far away as the grand London hotels.
Thomas was succeeding in the business by his son Griff with next-generation Godfrey Williams and his wife Maureen, opening in Sandbach in 1957. When an opportunity arose to move to the Cobbles, the couple seized the opportunity in 1979, which is where the iconic shop still stands. Godfrey’s son David Williams continued to grow the business here with his wife Carol and their son, Dan, representing the fifth generation, is at the helm today.
The family expertise is called upon at the judging of many shows and to this day, Dan uses an heirloom cheese iron to extract the core from truckles to test taste and texture. At his wedding to Eva, the newlyweds walked under a guard of honour of cheese irons at the celebration at Combermere Abbey.
Other specialities include roast meats with hams glazed with honey from hives just a short drive from the shop. The festive cranberry ham with orange marmalade glaze is a festive favourite.
The Godfrey C. Williams emporium with its distinctive frontage and street display of baskets and flowers, is also renowned for its coffee, with beans roasted on a vintage Whitmee open-flame roaster, originally a demonstration model at the Festival of Britain in 1951 – a perfect accompaniment to a pastel de nata or slice of cake from the mouth-watering display counter.
Tastings and events are held throughout the year – see godfreycwilliams.co.uk
Godfrey C. Williams & Son, Corner House, The Square, Sandbach CW11 1AP
Dan Williams’s top 10 tastes of Cheshire
Available from Godfrey C. Williams & Son
Mornflake goes back almost 350 years ago, spanning 15 generations, in South Cheshire.
Everything comes from one mighty little grain – the versatile oat – producing the creamiest porridge oats to the crispest muesli and crunchiest granola.
Cuddington-based brothers Peter and Douglas Gould have been growing saffron in Cheshire since 2015, selecting only the finest red stems.
They also produce saffron-scented candles with active chemicals.
Award-winning hand-crafted cheeses from Altrincham. Burt’s Blue started as a hobby for Clare Burt. Also available are Burt’s Divine, and Drunken Burt, which is washed in sider giving the cheese a distinctive oaked-apple flavour.
Situated on the slopes of Larkton Hill, Bickerton, along the sandstone ridge in South Cheshire, this boutique vineyard was started in 2018, when the Smith family planted a selection of vines suited to cooler climates to produce outstanding, award-winning wines.
Melanie Latham of Crewe-based Holly Cottage Preserves was inspired by her grandmother Flo, who lived at Holly Cottage in Sandbach.
Melanie has grown her repertoire and is always open to suggestions if something special is required. She is in demand for her guest talks and after-lunch presentations.
Funded by Nick Wadeson in 2019, Three Wrens is named after his family's home village of Wrenbury.
The award-winning craft gin, made with locally sourced botanicals, is distilled at Combermere, with a new distillery and cocktail bar in Nantwich, called The Nest.
Bach 95, created by three thirsty, health-conscious rugby players. (Image: Kurt Thomas)Bach 95
Sandbachians Tom Holmes and Will Cliff and fellow professional rugby player New Zealander Jesse Coulson wanted to create a premium lager with reduced calories. Named after a shortened version of Sandbach and their shirt numbers, the 95 also defines the number of calories in a 330ml gluten-free and vegan-friendly bottle.
Based at Clotton Hall Farm near Tarporley, this sixth-generation family firm creates luxury dairy products from free-range cows.
The herd is primarily Jersey, Danish Red and Holstein Friesian, grazing outside for at least 250 days, producing the perfect milk for the famous clotted cream.
Sacks of fresh coffee beans stand stacked in a corner of the food and drink connoisseurs, ready to be roasted.
The 'Finest Gourmet Coffee' is made from 100 per cent Arabica beans. With a fresh coffee machine in situ, customers can sample the brews in the shop.
Founded in 2014, this Tarporley family business grows more than 20 varieties of apple for its juices and artisan cider and cider vinegar.
Kurt Thomas is the chef/owner of Cheshire-based cooking For Events
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