Wyke Farms Wins in Guardian Sustainable Business Awards for a third year running

Somerset-based dairy Wyke Farms has won the Guardian Sustainable Business Awards 2016 in the Carbon and Energy Management category for a third year in a row.

The world renowned cheesemaker has been building an energy generation and water recycling operation over the past five years to reduce its environmental impact and save money. Managing Director, Richard Clothier, estimates it’s been able to lower its energy bills by nearly £100,000 per month as a result.

Apart from using solar panels, Wyke generates electricity, and heat from cow dung, to produce biogas, which it burns to generate electricity and heat, all of which supports its ‘100% Green’ strategy. The cheesemaker converts biogas into biomethane, which powers their cheese making and milking processing operations as well as some back to the grid and some to businesses including Sainsbury’s.

“My grandparents used to tell me that if you look after nature, then nature will look after you. It’s nice to go to work in the morning and know you are doing the right thing,” said Richard Clothier.

Wyke Farms has been producing its award-winning cheddar for over a century and has grown to become the largest family-owned cheese maker in Britain selling over 14,000 tonnes annually. The company have achieved substantial growth year on year by staying true to the traditional values behind the brand and have become the fastest growing cheddar brand in the UK.

Wyke Farms has 150 years of family farming experience. Wyke Farms’ cheese and butter is made with the milk from their cows grazing the lush pastures of the Mendip Hills in the centre of the Cheddar making region in Somerset.