Local dairy farmers Paul Vicary and Alistair Laing, who have a combined 40 years of expertise, started Chiddingstone Dairy as a labour of love. According to their theory, cows that are allowed to freely roam the lush green fields of the Kentish countryside and graze on grass as nature meant are the happiest cows and produce milk of the highest quality.
They were frustrated with the current system, where farms sell their milk to processing companies, the product is mixed with that of other farms, freighted around the country to centralised processing plants and then freighted back out to supermarket distribution hubs and finally on to local stores where customers drive to collect their milk in single-use plastic bottles. That’s a lot of kilometres to travel for a locally-made item!
Sorry, no records were found. Please adjust your search criteria and try again.
Sorry, unable to load the Maps API.