Our family have farmed at Netherend since 1936. The farm's milk was originally sold to villagers who would bring a jug to fill up from the churn which we took around the village.

The business expanded rapidly in the 1990’s and we were soon selling milk and cream to retail doorstep rounds, shops and hotels. To make use of the surplus cream we purchased a small wooden butter churn and started selling hand packed butter pats. The butter proved very popular in local shops and was “discovered” by a London based dairy distributor whilst on holiday in the Wye Valley. We started to supply him and it was soon being used in some of Londons’ top hotels and restaurants.

Whilst our 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 churn, but has not lost any of its unique creamy flavour and still tastes “like proper butter should!”

We are very proud that Netherend Farm butter is sought after throughout the country by Michelin star chefs and can be found on the finest dining tables of the top hotels and restaurants. You may also be served with it if you are lucky enough to fly first class or travel on the Orient Express. We are now also exporting to countries such as South Korea, Hong Kong and Singapore.

It is also available to buy from our online shop in various food halls, delicatessens and retail outlets.

The skill of the buttermaker is required to know exactly when to stop the churning process so that the cream “breaks” into the correct size butter prills.

The prills are rested for a while and then the buttermilk is drained from the churn.

The prills are then kneaded together. Each batch of butter is different and requires the knowledge of the buttermaker to know when it has reached the right consistency.

There you have it!

No additives, preservatives or colouring. Just two natural ingredients, cream and salt (for the salted range).