Winter Tarn Dairy was founded in 2009 by husband-and-wife team Jeremy and Tricia Jackson, with a little help from their family. After moving back to Cumbria to run their own dairy farm the family started the business up with the aim of making a better price for the milk they produced.
It all started when they first attended a local Saturday Farmers’ Market to sell some of the cheeses they’d made in collaboration with a local dairy. They very quickly found that they had requests to expand their range and in no time at all they were producing butter too!
Since starting the Dairy the family has produced their award-winning artisan made butters for more than ten years, building up an enviable client list along the way of some of the most respected chefs, restaurants, and hotels in the country.
To this day they still use the same traditional methods to produce the butter each week, now making butter four days a week, supplying restaurants, delis, and farm shops across the UK.
Production at the dairy is managed by Jeremy and Tricia’s second eldest son Harry, who returned to the family business after completing his university degree to focus on developing the wholesale side of the business.
All Winter Tarn Dairy butter in handmade in small batches to ensure the highest quality butter possible. Provenance and sustainability have always been part and parcel of Winter Tarn’s ethos. We only use cream from grass fed cattle, we collaborate exclusively with a number of small herd dairy farms in the Northwest of England, ensuring that these farms obtain a fair price for their produce, which in turn enables them to continue faming.
As we develop our product range, we will continue to collaborate closely with a number of Michelin starred chefs, both to meet the needs of their restaurants but also to help us further develop and innovate the products we craft.