A few specific fixes for beaversbutchers.com

A thirty-five flavour range, and not one order can be placed through the site.

The site states plainly that "we don’t sell online, our prices and specials change too often", and there is no order-ahead, no click-and-collect, and no weekend-collection form anywhere on it. For a shop whose whole draw is over thirty-five handmade sausage flavours, an on-site bakery and meat cut to order, every customer who wants to reserve for Saturday has to find the phone number and ring during shop hours.

The rebuild keeps the honest "no fixed online basket" stance, because the prices really do move, but adds a simple order-ahead form that emails the shop the flavours, the joint, the headcount and the collection day. The case stays the menu; the customer just stops having to ring during the morning rush.

There is no contact email on the site, and nothing for Google to read.

The email beaversbutchers@hotmail.com is on the tourist directories and on your own chalkboard, but not anywhere on the website itself, so a visitor has to leave the site to reach you. There is also no LocalBusiness or Store structured data, so Google cannot show the 11 Silver Street address, the six-o’clock-to-four hours, or the five-out-of-five food hygiene rating in search.

The rebuild puts the address, phone, email and full hours where a visitor and Google can both read them, and adds Store and FoodEstablishment structured data with the opening hours and the location, so a "butcher in Masham" search can surface the shop with its details attached.

The award-winning range, the named farms and three family generations are all invisible.

The current site runs the photographs through a generic Wix product grid with no flavour list, no sourcing and no story. A first-time visitor cannot see the thirty-five-plus sausage flavours, that the beef is Michael Atkinson’s cattle from Kirkby Malzeard, or that the shop runs from Tommy Beaver to his grandson Richard Welford across sixty years on Silver Street. The very things that justify a butcher’s price are the things the site does not say.

The rebuild leads with the sausage wall and the named Dales farms, gives the heritage its own block with the original "T. W. and D. Beaver" shopfront, and shows the counter photographs at the size they deserve. The same facts you already have, finally on the page.

One fixed price, no retainer.