A CHESHIRE family farm is celebrating a hat trick.

Bidlea Dairy has achieved a five-star food hygiene rating for its kitchen, shop and dairy processing plant.

The Brown family has run the dairy farm at Orchard Farm in Tremlow for three generations.

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Ray and Jill are at the helm whilst son Adam and wife Becky run the dairy and son Ryan and wife Becky look after the farm.

Knutsford Guardian: Hannah Davies and supervisor Rebecca Jackson in the farm shopHannah Davies and supervisor Rebecca Jackson in the farm shop (Image: Bidlea Dairy)

A farm shop and café, offering a selection of home made treats and speciality products have attracted a record number of visitors.

Adam said: “We have been really busy. We are so grateful for all the support we have received from the local community.

“We are delighted to have received three lots of five stars for health and hygiene in our kitchen, shop and dairy processing plant.

Knutsford Guardian: Betty Hague and Jill Brown in the dairy farm kitchen Betty Hague and Jill Brown in the dairy farm kitchen (Image: Bidlea Dairy)

“We want to say a huge thank you to our dedicated team of family, friends and staff for all their hard work.”

The farm’s international award-winning ice cream has proved a best seller.

Adam and wife Becky only came up with the idea of making ice cream when their business was struggling to cope with a drop in demand during lockdown.

Sales of fresh cream plummeted as pubs, cafes and restaurants closed.

Just six months after launching their new enterprise, the family scooped four gold awards at an international competition for honeycomb, rum and raisin, vanilla and raspberry ripple.

The farm now rotates 24 different flavours plus seasonal specialities.

Chocolate egg and crème egg are being prepared to celebrate Easter.

Adam said: “What makes our ice cream so special is that it is made from milk and cream from our own Holstein Friesian herd.

“Our cows produce free range milk with a high butter fat which makes a big difference to the cream.

“The milk is pumped through an overhead pipeline direct from the milking parlour into the pasteuriser.

“It doesn’t come into contact with any humans. There are no milk tankers.

“Everything is local, fresh and traceable.

“People love to know where products have come from.”