Dairy
Llath Y Llan
Gareth Roberts and his family have produced superb artisan yogurt from their old farmhouse since the ’80s.As a young man Gareth was forever thinking of ways to experiment with his 50 acre farm. He and Falmai both attended courses to extend their knowledge of food production and business, looking to diversify in tough times. After experimenting with different products the duo finally launch Llaeth y Llan Yogurt in 1985 with a little help from the youngest of the three children, Gruff. And to this day they still use local wholesome Welsh milk.
Plenty of hard work and perseverance has helped create a beautifully Welsh yogurt that people throughout Great Britain love eating. To find out more, visit; http://www.villagedairy.co.uk/ |
Netherend Farm
In 1936 William and May Weeks moved to the farm and soon afterwards started selling their milk to the villagers. In 1983 the present owners, Wyndham & Linda Weeks, installed a pasteuriser and the demand for the farm fresh milk rapidly increased production. Then, a small wooden butter churn was purchased and they began to make butter.
Whilst butter sales have increased over the years, the same care and attention to detail is still given to its production. Today, it is still a family business run by William’s son Wydham who works at the farm now with his wife and daughter. The butter is traditionally churned with no additives, flavourings or colourings as the only added ingredient is salt. Find out more at; http://netherendfarmbutter.co.uk/index.html |
Oxford Cheese Company
In 1983 Robert Pouget and a friend Gerry Stevens, joined up to open a cheese shop in In 1983 Robert Pouget and a friend Gerry Stevens, joined up to open a cheese shop in Oxford’s covered market - Robert Pouget was an artist and furniture designer, and Gerry Stevens was the manager of several pop groups. The Cheese shop was an instant hit.
In 1986 Robert Pouget formed the Oxford Cheese Company which took over the cheese shop in Oxford’s Covered Market and began to wholesale English and continental cheese. In 1995 Robert Pouget began production of Oxford Blue. Since then, it has become one of the most popular blue cheeses in England and is widely available on sale at good independent food retailers. They then went on to make Oxford Sauce, Oxford Isis etc. and still remain a huge success. To find out more, visit their website on; http://oxfordcheese.co.uk/ |
Cotteswold Dairy
In 1938, Harry Workman founded Cotteswold Dairy Ltd and since then, Harry has expanded the business by adhering to a strict policy of real service to the customer and top quality products.
Three generations on, they remain a thriving independent dairy working in partnership with local farmers to maintain Harry’s core values of great service and quality. The business is now managed by George Workman, Harry's grandson and employs over 300 staff and continues to employ many of the Workman family as well as several generations of other families. Working with local dairy farmers means that they are able to supply the highest quality milk and dairy produce directly to our shop. You can visit them on their website; http://www.cotteswold-dairy.co.uk/ |