About Us

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 to a point where there was a surplus of cream. A small wooden butter churn was purchased and the butter Pats were hand packed. The butter proved popular in local shops and was spotted by a London based dairy distributor whilst on holiday in the Wye Valley and was soon being used in some of London’s top hotels and restaurants. Whilst butter sales have increased over the years, the same care and attention to detail is still given to its production. The butter is still traditionally churned in a much larger stainless steel butter churn but has not lost any of its unique creamy flavour and still tastes “like proper butter used to taste”.

Profiles

Wyndham Weeks – Wyndham was born at Netherend Farm and has farmed the land since leaving school. He ensures the smooth running of the dairy and keeps in close contact with both the cream suppliers and customers, which creates the personal touch that a family run business can provide.

Linda Weeks – Linda has also worked on the farm since marrying Wyndham in 1973. Her main role has been in the office but she is currently researching Ideas for other product ranges.

Rachel Weeks – Rachel has recently rejoined the family business after time spent out of the business working and travelling in Australia and also working in Bristol for a couple of years. She will take over the running of the office and will be taking an active part in sales.

Simon Philpotts – Simon has been involved in farming and dairy processing since leaving school. He joined Netherend Dairy in 1996 and is the main butter operative. He is also responsible for machinery maintenance and the general running of the dairy and of the staff.