From Moo to Mouth with South Devon’s New Surfing Cow Ice Cream

From Moo to Mouth with South Devon’s New Surfing Cow Ice Cream

A new brand of ice cream called Surfing Cow looks set to make waves this summer. Made at South Battisborough Farm on the Flete Estate, which hugs the idyllic South Devon coastline in an area of Outstanding Natural Beauty between Bigbury and Noss Mayo, the ice cream has been created by dairy farmers Lawrence and Lee Glanville who milk a herd of 400 cows.

It comes in a delicious range of mouth-watering flavours produced from their free-range Jersey-crosses that graze the farm’s lush pasture yielding a rich, creamy milk that gives the ice cream its unique flavour.

Lawrence said:

“It’s high-quality artisan ice cream made in a converted barn just a stone’s throw from the milking parlour and overlooking the stunning coastline.

“After months of tasting we’ve created our core flavours that include Devon Dairy, a traditional, natural, farm ice cream with no added flavouring, Surfers Strawberry, Salted Caramel, Mint Choc Chip, and Pure Devon Honeycomb. We are also able to make bespoke flavours pre-ordered for customers and for special events. We’ve had a terrific start as it’s certainly been ice-cream eating weather and our stand has already been very popular at the local events we have attended.”

But there’s far more to the brand than just ice-cream with the couple, along with their business partner Alastair Graham, wanting children to understand the provenance of the ice cream they are eating.

 

Lawrence explained:

“Alastair owns and is headmaster of Hall Grove School in Surrey, which runs regular residential field trips to Battisborough House hosting up to 60 children at a time. We felt it was a great way for children to see where their milk comes from and to learn how it is made into ice cream. This is headed by Becky Trafford who is a qualified teacher specialising in beach and forest schools who also helps produce the ice cream too.

“The space we have here also means we can host day trips for schools, as well as tasting events for up to 30 people for those wanting to try something a bit different.”

Milk is transferred daily to the ice cream parlour and windows into the kitchen mean visitors to the farm can see the ice cream being made.

Lawrence continued:

“It’s a great all-encompassing experience where people can come here, see the cows, and then see the milk they produced being turned into Surfing Cow ice cream.”

Key to the health and well-being of the herd are high welfare standards. The cows are farmed using a New Zealand system, which means they live outside all year round, unless the weather is particularly bad or they are due to calve. It’s a closed herd too; meaning cows are not bought into the herd, helping to ensure a high health status.

The cows are loose housed as calves and reared in groups of ten, and they often stick together in their peer groups. It’s not unusual to find them side-by-side in the milking parlour when they are grown up and being milked.

A team of three milk the herd twice daily, with many favourites having names like the Tank, who is enormous, and Rachel, a particularly pretty cow named after a friend of the couple.

Such high welfare standards help ensure South Battisborough Farm is home to a very happy herd of cows which science has proven time and again produce more nutritious milk – and great tasting Surfing Cow ice cream!

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