Abbott Lodge Farm, Penrith

On-farm ice cream manufacture may seem an odd solution to the problem of small animal cubicles, but in reality this is the factor behind what has led to a successful enterprise.

Steven and Claire Bland moved to Abbott Lodge Farm at Clifton, Penrith, after losing their Holstein herd through foot-and-mouth in 2001. On moving to the tenanted farm they decided to re-stock with Jerseys. “Although it was good cattle housing, the cubicles were too small to accommodate a large Holstein cow, so we opted for Jerseys,” says Mrs Bland.

But with changing and challenging times in the dairy industry, the need to source extra farm income was soon apparent. “We wanted to do something that would complement the farm, cattle and layout. Having done some research, we thought ice cream would be the perfect solution,” she adds.

Working closely with the famous Roskilly’s ice cream brand in Cornwall and training specialists RSS Hereford, the Blands began a diversification project consisting of an ice cream parlour, selling fresh, home-made ice cream direct from the farm.

“RSS helped with everything, from sourcing machinery down to lists of ingredients,” explains Mrs Bland. Customers can now watch the ice cream being made through a window in the shop. Children can enjoy the outdoor and indoor play areas and see calves in the nearby buildings.

Now six years on, the couple have not looked back. The 230-cow pedigree herd, which averages 6500 litres at 5.65% butter fat and 3.96% protein, produced over 35,000 cones of 30 different flavours during 2007.

It’s been hard work and plenty of investment at the beginning, but the two enterprises complement each other well, reckons Mrs Bland. “Ice cream sales increase during the summer when milk price decreases and vice versa in winter.”

For farmers looking to go into diversification, Mrs Bland does advise them to think very carefully and do their research. “You have to do what suits your farm, as well as your personality. Having a genuine desire to start a new technique or enterprise rather than turn some extra cash will always help.”

Considering layout is also important, she adds. “We are fortunate in that we have two farm drives so customers don’t have to come up the farm track. It’s a major advantage when you are selling a product on-farm away from a main road.”

Looking to the future, options are available for expansion, but as Mrs Bland points out the herd is working at its optimum capacity and she will only consider expanding the ice-cream side of the enterprise when surplus labour becomes available. “Every decision we make has to be thoroughly thought out to make sure it suits everyone involved.”