| 1952 |
Denhay
Farms Ltd was incorporated in 1952 by Commander
Streatfeild and Lord Hood to provide a farming business,
initially 250 acres with corn, beef and sheep |
 |
| 1954 |
Three
herds of cows were added as it was appreciated that
the area was best suited to milking |
|
| 1959 |
Streatfeild
Hood and Co (as it was then) expanded into Farmhouse
Cheddar production with pigs being kept to use the
by-product, whey: a traditional West Country farming
cycle |
|
| 1963 |
Philip
Crawford joined Denhay |
|
| 1977 |
Commander
Streatfeild died and Philip Crawford became Managing
Director.
George and Amanda Streatfeild returned home to become
Philip's assistant |
|
| 1989 |
Simon
Hill moved to Denhay. Denhay launched its first
Pork Product 'Denhay Air Dried Ham' |
|
| 1995 |
Dry
Cured Bacon first produced. Simon Hill became Farms
Director and Amanda Streatfeild became Marketing
Director responsible for the marketing of the Denhay
brand. |
|
| 1999 |
Denhay
started to cure Organic and Free Range bacon under
licence to Duchy Originals |
|
| 2005 |
Move
Bacon curing to Honiton under control of Director
Jim Loescher |
|
| Today |
Denhay
now has 1750 acres with 1000 cows in five herds.
All their milk is made into West Country Farmhouse
Cheddar. The majority is supplied to Waitrose and
sold as their own label 'West Country Farmhouse
Cheddar' made at Denhay farm. Our specialist bacon
curing factory supplies many of the major multiples
with either Denhay Dry Cured Bacon or Duchy Originals
Organic or Free Range Bacon as well as top London
Food Halls and independent retailers and wholesalers. |
