Legend has it that a huge dun cow used to roam the area around Bowland’s Parlick Fell, providing milk to all in need. Today, visitors can choose raw milk, milkshakes or delicious artisan gelato made with milk from the small herd of jersey cows at the Farm on the Fell.
Lisa and Michael Kelsall took over the 236 acre dairy farm in 2013 and launched the milk shed and gelato shop last year.
It’s just one of a number of changes the couple have made to safeguard the farm’s long-term future. Dairy farming is extremely hard work and can easily, with rising prices of feed and transport costs, become financially unviable.
When they took on the running of the farm near Bleasdale, 180 cows were milked three times a day. It was high input farming. Michael says: ‘It wasn’t just hard work for the cows, it was for us too. There was stress and pressure on us and the animals. And there’s also 90 acres of the fell to look after on top. All for just 30p a litre for milk to a supermarket.’
Now, it’s a very different story. They sold the original herd and re-stocked in 2021 and now have a cow with calf dairy, where their 14 Jersey cows get to rear their own calves, rather than the common dairy practice of separation at birth.
Lisa says: ‘Our cows have a natural diet of pasture all their lives, so there’s no brought in feed and, in winter, they’re fed on the farm’s own silage. It’s really important for welfare and the quality of the subsequent raw milk that our calves stay with their mothers.’
The cows produce just eight litres of milk each day (when not needed for the calves) which is then bottled for raw milk or naturally flavoured milkshakes that can be bought from the on-farm vending machine.
The concept of creating a cow with calf dairy was a real ‘lightbulb’ moment for the couple who are parents to Lochlan, 10, eight-year-old Henson and Larna, five.
After a course in regenerative agriculture, extensive market research and a visit to the Ethical Dairy in Scotland, Farm on the Fell was born.
Michael adds: ‘We did a lot of research about low-input farming, sustainable food production and nutrition. We wanted cows that would raise their calves and be fed a completely pasture diet, with no grains or concentrates. There’s no artificial fertiliser or pesticides on the land and we use regenerative practices to increase soil health and build diversity to produce great tasting and nutrient-rich food.’
As an example, milk from cows fed a 100 per cent pasture diet has higher levels of desirable omega 3, vitamin E and antioxidants.
And then there’s the delicious gelato which can be enjoyed with the views from the newly-created seating area on the side of Parlick or taken away in sustainable and reusable packaging from April to January every year.
Lisa says: ‘What I realIy love now is creating new tastes for the gelato. I’ve talked to, and worked with, quite a few experts and taken their advice and tweaked recipes. Because gelato is made from natural milk, rather than just cream for ice cream, it takes up flavour in a very different way.
‘I think the taste comes through and I get really excited when we get positive feedback on new flavours.’
The gelato is all produced using simple artisan processes, conventional favourites are salted caramel, chocolate and vanilla but the seasonal best sellers are lemon meringue pie and cherry. Gelato yule logs sold out at Christmas.
The farm is next to the well-kept footpath which takes walkers to the very top of Parlick Fell and its panoramic views across the Forest of Bowland.
The on-farm milk vending machine is open every day where you can buy raw milk and milkshakes. Nearby in season, presiding over the seating and tables in the pasture, is a small shop for the gelato and other farm products.
In the process of conversion to fully certified organic status this year, Farm on the Fell will also be diversifying into yogurt and butter and Angus and Hereford beef as well as pork from their small herd of Oxford and Sandy Black pigs. The pigs roam the farm’s rougher grassland area during the summer months, living a low stress-life and improving the pasture areas through their natural foraging.
With advice from Boost Lancashire, the farm’s biodiversity is being further improved through a range of projects in partnership with Wyre Rivers Trust and the Forest of Bowland National Landscape. This includes extensive hedge planting and new trees to provide wood pasture shade for the free-ranging animals.
* Follow on Facebook and Instagram @farmonthefell.
What is raw milk?
Raw milk is not pasteurised (heat treated) and is direct from the cow. Benefits include higher levels of amino acids, antimicrobials, vitamins and minerals and fatty acids. Producers of raw milk are strictly regulated to ensure the product’s safety.
