Local dairy farmers Paul Vicary and Alistair Laing didn’t just stumble into the dairy business – they practically mooed their way in. With a whopping 40 years of combined expertise, they founded Chiddingstone Dairy out of pure love (and maybe just a bit of obsession) for happy cows and fantastic milk. They’re firm believers in letting cows live their best lives, freely roaming the lush Kentish countryside, munching on the freshest grass as nature intended. Because, let’s face it – happy cows make the creamiest, dreamiest milk.
But Paul and Alistair were sick of the milk merry-go-round. They couldn’t stand the fact that perfectly good milk had to travel more miles than a backpacker on a gap year. Milk, mixed from farm to farm, sent off to some central mystery processing plant, only to be shipped back again in single-use plastic bottles – it’s like sending a postcard from next door! They thought, “Why not keep things simple, local, and ridiculously delicious?” And thus, Chiddingstone Dairy was born – putting the local back in locally-sourced, one udder at a time.
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