Tom and Margaret Fell moved to Drumlan Hall Farm with their two sons, Graeme and Jonathan in 1984. The introduction of the Milk Quota restrictions led them to look for ways to add value to the excess milk that their 300 dairy cows were producing.
They decided to begin manufacturing real dairy ice cream, initially selling their product in a small on-site ice cream parlour.
As word spread about the quality of the ice cream that was being produced local pubs, restaurants and hotels started requesting orders to use on their menus. So, the first van was bought to make deliveries.
30 years on, the fresh milk that makes our award-winning ice cream is still sourced from the cows that graze the fields around the Cheshire plains. From the cows being milked to the production of our ice cream, the entire process takes just 24 hours, ensuring the highest quality end product for our range of 50 flavours.
With one of the largest production units in the North West, we now supply our ice cream to outlets across the UK, including pubs, restaurants, scoop bars, kids play centres and museums, producing up to 10,000 litres of ice cream a day.
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