Joe Roskilly took on Tregellast Barton from Miss Bulkley in the 1960s, and when milk quotas squeezed the farm in 1987 he and Rachel turned the Jersey herd's milk to ice cream — he ran the farm and provided the milk, she made the clotted cream. The family still owns it, with son Toby holding the controlling stake, and still milks around 125 Jerseys; the milk becomes forty-odd flavours made on site, alongside fudge made since 1990, jams, chutneys and a plant-based range launched in 2018. The farm is free to wander: over a mile of paths through ponds, meadows and woodland, animals in the yard, a gallery of local artists in the old bull pen, and the Croust House restaurant serving the farm's own produce from breakfast to evening, with live music every Saturday.
Surveyed