Cumbria based Tarn Dairy invests in new production site to meet demand

Family-owned Winter Tarn Dairy, based in Cumbria, has invested £150,000 in a new production facility and specialist packaging machinery to help meet increasing demand for their award winning salted and unsalted food service butter packs.

Launched in September 2021 at the Restaurant Show in London sales have grown from strength to strength with the team securing a number of key contracts for their 10g butter portions.

As a result the team moved production from their original location in the Eden valley some nine-months ago, relocating to a purpose-built factory unit on the outskirts of Kendal. They’ve subsequently invested in the site equipping it with an array of specialist production machinery, including two walk-in fridges, state of the art butter churners and a highly specialist Corazza butter moulding and portion wrapping machine.

This highly specialist piece of equipment manufactured in Italy, by the global leader in dosing, wrapping and packaging lines for the dairy industry, will now enable the team to increase production capacity significantly, allowing for the production of nearly 280 portions a minute.

Not only will it portion the butter into varying size formats, but it also wraps each individual portion in Winter Tarn’s specially designed foils, which means members of the production team then simply have to box the finished butters into batches of 100 ready for distribution to their various clients up and down the country.

Provenance have always been part and parcel of Winter Tarn’s ethos, which is why they only use the very best cream from grass fed cattle, collaborating exclusively with a number of small herd dairy farms across the north of England, which in turn ensures that the farms they work with obtain a fair price for their milk, enabling them to continue to farm in the way that they would want to the highest possible standards.

As many of Winter Tarn’s customers already know butter making for the Jackson family is something of an art form, which has been carefully researched to ensure that they use as many traditional processes as possible to craft a product with provenance and authenticity at its heart – which is exactly how quality farmhouse butter should be made.

By Mark Adair – Correspondent, Bdaily