Suffolk Dairy Farmers Return to Expand Business and Educate Public

Jason and Katharine Salisbury, owners of Whitegate Farm in Creeting St Mary, Suffolk, have returned after a year spent establishing a dairy farm on the Isle of Sark. Their return marks a significant shift in their business strategy, focusing on expansion and public education. Their son, James, managed the farm during their absence, maintaining operations and ensuring continuity.

The couple has introduced several new initiatives since their return. Katharine, a qualified veterinarian, launched the Whitegate Veterinary Clinic last November, serving Suffolk and parts of Essex. The farm also features a new milk vending machine and continues to operate a farm shop selling their renowned Suffolk Farmhouse Cheeses. Their cheese offerings include varieties such as Suffolk Gold, Brie, Blue, and Blue-Brie, produced from their herd of 60 pedigree Guernsey and Jersey cows.

Last summer, they introduced Suffolk Bang, a new cheese inspired by a historical Suffolk cheese previously critiqued by Samuel Pepys. This new version, made from semi-skimmed milk, is described by Katharine as "dry and crumbly," akin to Parmesan, and is reportedly excellent on pasta.

The Salisburys are also emphasizing educational outreach. They participate in initiatives like Open Farm Sunday and have partnered with Suffolk Rural and the Suffolk Agricultural Association to enhance their educational efforts. These activities aim to engage the next generation and increase public awareness about farming practices.

Katharine's role extends beyond the farm; she is a member of the National Farmers' Union (NFU) Dairy Board, contributing to the broader agricultural community. The couple also participated in the Suffolk Show, where they showcased various farm animals for educational purposes.

The farm has recently taken on an apprentice, Ruby Gardiner, who is training as a Level 3 livestock technician through Suffolk Rural college. This move is part of their broader strategy to invest in the future of farming.

Reflecting on their time on Sark, Katharine noted the challenges but also the valuable perspective gained, which reinforced their commitment to their Suffolk roots. She has resumed her veterinary work part-time, balancing it with her passion for cheese-making.