A farm, a barn and a love affair with cheese

There are all sorts of goings-on in an old stone barn on the edge of the Lake District – and everyone’s talking about it!

And if you’re a lover of the cheese created by many of Britain’s artisan cheese makers, you’ll know exactly what’s happening at Low Sizergh Barn, near Kendal.

Already bestowed with two prestigious food awards this year, Low Sizergh Barn has now been hailed National Winner 2005 of the Retail Cheese Awards – the ultimate accolade for purveyors of fine cheeses.

Undisputed as a “food lovers’ phenomenon”, Low Sizergh Barn adds the cheese award to two other major titles – The National Farmers Retail and Markets Association (FARMA) Farm Retailer of the Year 2005 and the Best Tea Shop award from the Period Living and Traditional Homes Best of British Awards 2004-2005.

This is a remarkable achievement for the Park family who set up the business 14 years ago.

Today they continue to run their organic dairy herd on the farm where the creation of Low Sizergh Barn, in the heart of this ancient Cumbria steading, continues to weave its magic among connoisseurs of real food.

The cheese counter, just one of the speciality food sections that contributes to the vast range of speciality foods and provisions, is an experience in itself.

This delectable collection of cheese celebrates the skill and dedication of so many of Britain’s artisan cheese makers with a range of over 60 cheeses.

Carefully read the labels clearly displayed on each of these cheeses and you’re taken on a voyage of discovery visiting some of Britain’s most skilled artisan food makers.

“Cheeses are like children, they’ve got to be cared for,” says Alison Park – and that’s why her cheese team does far more than just sell cheese.

“They describe their job as “looking after the cheeses” and it’s that level of care that ensures each retains its individual taste and texture.

“They do it meticulously and with great passion – simply because they have the deepest respect for each cheese and the skill that goes into its creation.”

Be prepared to be adventurous when you step up to the cheese counter at Low Sizergh Barn. The generous plates of cheese morsels on offer are an irresistible temptation to customers who are encouraged not only to taste but to talk about cheese.

“We like nothing better than to talk to our customers about cheese and encourage them to try some of the new artisan cheeses that they’ve probably never come across before,” says Alison Park.

And the farm is now producing its own range of organic cheeses – Kendal Crumbly, Kendal Creamy and Kendal Crumbly with Red Onion - using milk from the herd of Holstein and Swedish Red cows.

Milking time can be watched every afternoon from the award winning tea-room situated above the milking parlour. Low Sizergh Barn is also retailing organic milk under its own brand name.

“Almost half our customers buy our milk or cheese. They can see the cows in the field, watch them being milked and then actually take something home.

“It’s the full food story and it’s providing the total connection between food producers and food consumers.”

Low Sizergh Barn is open 362 days a year – certainly a demanding job for Alison Park who juggles her business life with bringing up two young children.

It was 14 years ago that Alison’s mother Marjorie had a vision to create “something very special” in the huge stone barn that sits shoulder to shoulder with the grey stone farmhouse.

She certainly succeeded, and from the atmosphere she captured from the barn with its delightfully creaking floor boards and old beams and rafters, she crafted a unique food buying experience.

In the car park happy wanderers from the free-range poultry houses situated in the fields nearby scratch and search ever-hopeful.

And within sight are well-tended vegetable patches, part of the Growing Well scheme which is a community enterprise in which Alison Park is involved. It provides vulnerable adults with the opportunity to develop horticultural skills and to grow food as part of their recovery – and some of the surplus is sold back to Low Sizergh Barn.

And with the festive season approaching there’s every indication that it’s going to be an organic Christmas for more people than ever this year as they begin to order their organically reared turkeys.

“Although our farm is run organically and we relish the opportunity to champion organic produce our shelves are full of a wide range of wonderful artisan foods sourced from a large network of local producers, many of them farmers.

“More and more consumers are demanding higher standards from food producers and it’s a trend that’s set to continue.”