Having been the home to the family?s herd of Guernsey cows since the 1930?s, over the years the local milk rounds began to slow under increasing pressure from the supermarkets and in 1985 Stephen Solley began looking for ways to add value to the milk.
Guernsey milk is ideal for ice cream due to its high cream content, and so the first batches of Solley?s Ice Cream were made. Demand for the farm?s ice cream soon outstripped supply and the decision was taken to sell the dairy cows to allow this side of the business to expand.