Hugh and Tom are putting the Richardson family dairy farming expertise to good use by developing the new Wheelbirks Northumbrian Dairy Ice Cream range.

Made using only the rich and creamy milk of Jersey cows, the new ice creams have a smooth distinctive taste. The whole process is carried out at Wheelbirks Farm - so you can be confident that whatever’s in the tub will be top quality, homemade Northumberland fare.

When you’re working closely with a herd, you get to know each cow’s personality. To reflect this each ice cream has been named after one of Wheelbirks Jersey cows - Clover’s Strawberry, Daisy’s Chocolate and Buttercup’s Vanilla.

In addition, they have also developed many more new and delicious flavours such as Ammerreto with honey pieces, Wild Cherry, the award winning Chocolate & Coconut and also a range of refreshing sorbets which include Blackcurrant, Mango and Gin & Tonic!

Wheelbirk's Jersey milk is also supplied to the Northumbrian Cheese Company with which they make the award winning 'Chevington' and 'Kielder' cheeses.


Traditional Methods
The dairy farming methods have been passed down through the generations. Today, brothers Hugh and Tom Richardson still maintain the same high standards of the family line.

The Jersey herd at Wheelbirks, comprising of over 120 cows, is the oldest in Northumberland. Hugh & Tom have worked hard to improve the herd by careful breeding.

Good dairy practice is of paramount importance to the successful running and continuity of the farm. Cowman, Jamie Wood, ensures the strict welfare and hygiene procedures are adhered. Since joining Wheelbirks, the milk yield has continued to increase which is evidence that the cows clearly respond to and appreciate his caring, gentle manner.

Our latest recruit is Marion Watson who has been a great help in the ice cream room as well as fitting in well with the rest of the team.

Kath Stokoe also helps out at the many shows we attend and is becoming a dab hand at ‘scooping’ ice cream!


Generations of experience
The story behind Wheelbirks Northumbrian Dairy Jersey Ice Cream began when David Richardson (Hugh & Tom’s great, great grandfather) bought Wheelbirks Farm in 1882. The 360 acre estate set in the low-lying hills of the Tyne Valley in Northumberland has been home to traditional mixed farming for over a century.

Dairy farming was first introduced to Wheelbirks in 1925 when Colin Richardson recognised a market for locally produced, top quality milk. This prompted him to bring the first Jersey cows to the farm, and begin bottling and distributing milk to Newcastle, Edinburgh and Leeds.

His son Michael Richardson (Hugh & Tom’s father) then took over the running of the farm, demonstrating the same enthusiasm for the Jersey breed. Following his retirement, Hugh and Tom took over the reigns and made the decision to diversify into making ice cream as well as other ventures.