Butlers Farmhouse Cheeses’ planning application to build a state-of-the-art cheesemaking campus has been approved by Preston City Council.
It comes 16 months after a devastating fire destroyed the Lancashire cheesemakers’ 65,000 square foot office and packing site in Longridge November 2023.
The build, which will be on the site of the fourth-generation family cheesemakers’ Inglewhite farm, will be “inspired by the land and a melting pot for innovation and ideas.”
Matthew Hall, fourth-generation owner at Butlers, said: “We couldn’t be happier to have the green light and get this project off the ground. Since the fire ripped through our business, we’ve moved mountains to ensure continuity for our staff, customers and community.
“It was particularly heartening for the council to acknowledge the resilience and farming grit we have displayed over the last year or so, as well as the role we play in generating a wide range of skilful, meaningful jobs both now and in future.
“The ongoing support from our loyal customers has been in incredible, but operating entirely from the dairy has not been without challenges. What it has done, is ignite our desire to nurture our cheese from beginning to end on the farm.
“Cheesemaking is at the very heart of our business. We are now in a position to build a leading maturation space that meets the specific requirements of our farmhouse cheese and get us back to our pre-fire sales, where we are currently operating at 60% due to space limitations.”
Butlers have enlisted a number of local Lancashire suppliers for the build, including fellow family businesses Wareing Buildings and Sanderson Brothers in Inglewhite.
Stone from Longridge quarry and rubble recycled from the old Longridge site will also be incorporated. In moving its full operation to one site, Butlers’ food miles will reduce by 40%.
Matthew added: “Our community has been with us every step of the way, and so it was very important to us to keep the build as local as possible. This milestone marks the next chapter in our 93-year history.
“Our new cheesemaking campus will be one of the most advanced farmhouse operations in the UK, serving our business, customers, and community for the next 100 years.”
Works are expected to be completed by the end of the year.
