Butlers Farmhouse Cheeses has received a crucial green light for its ambitious new cheesemaking campus at Inglewhite farm in Lancashire, with Preston City Council granting planning permission after a devastating fire destroyed their facilities in 2023. The new campus, expected to be completed by the end of 2025, represents a remarkable comeback for the 93-year-old family business currently operating at just 60% of pre-fire sales capacity. Fourth-generation owner Matthew Hall has expressed genuine excitement about the project that aims to create one of the UK’s most advanced farmhouse cheese operations while reducing food miles by 40%. This development demonstrates not only the resilience of a heritage food producer but also shows how traditional food businesses evolve through modern innovation and sustainability practices.
Rising From the Ashes: A New Chapter for Butlers
The journey to this new beginning hasn’t been easy for Butlers Farmhouse Cheeses. In 2023, a catastrophic fire destroyed their 65,000 square foot office and packing site, dealing a severe blow to operations. Despite this setback, the company has shown remarkable determination to rebuild and reimagine their future. The approval from Preston City Council marks a pivotal moment in their recovery story.
Matthew Hall, representing the fourth generation of this family business, couldn’t hide his enthusiasm when he stated, “We couldn’t be happier to have the green light and get this project off the ground.” This sentiment reflects not just relief but a forward-looking vision for a business with deep roots in Lancashire’s food heritage. The rebuilding process symbolizes the resilience that many food manufacturers face today when confronted with unexpected challenges.
Currently, Butlers is operating at just 60% of its pre-fire sales due to space limitations. This considerable constraint has tested the business but hasn’t diminished their commitment to quality or their determination to come back stronger. The council has specifically acknowledged the “farming grit” demonstrated by the company throughout this difficult period.
Innovative Design With Heritage at Heart
The new Butlers campus isn’t just a replacement facility—it represents a thoughtful reimagining of what a modern farmhouse cheese operation can be. Inspired by the surrounding Lancashire landscape, the design aims to create one of the most advanced farmhouse operations in the UK while honoring traditional cheesemaking methods. This balance mirrors similar innovations seen in dairy protein developments across the industry.
One of the most exciting elements of the new campus is the advanced maturation space specifically designed for farmhouse cheese production. This specialized environment will allow Butlers to perfect the aging process that gives their cheeses their distinctive character and flavor profiles. The facility demonstrates how traditional food crafts can benefit from modern technological approaches.
The project team has designed the campus with a 100-year vision in mind. Rather than simply addressing immediate needs, they’ve created a facility intended to serve the business, customers, and community for generations to come. This long-term thinking reflects a commitment to sustainability that extends beyond environmental considerations to include business continuity and community support.
By consolidating operations onto a single site, the new campus will reduce food miles by an impressive 40%. This significant environmental benefit comes from eliminating the need to transport products between multiple locations. The reduced carbon footprint aligns with growing consumer expectations for sustainable food production practices.
A 93-Year Legacy of Cheesemaking Excellence
The history of Butlers Farmhouse Cheeses spans almost a century, with the business having weathered numerous challenges since its founding. “Cheesemaking is at the very heart of our business,” reflects Matthew Hall, highlighting the passionate dedication that has carried the family through four generations of dairy craftsmanship. This legacy provides a solid foundation for the ambitious rebuilding project.
The company’s 93-year history represents more than just longevity—it embodies accumulated knowledge, traditional techniques, and relationships built across decades. These assets can’t be easily replaced and form an essential part of what makes Butlers’ products distinctive in an increasingly homogenized marketplace. Their perseverance mirrors the resilience needed in food security challenges that many producers face.
Despite operating at reduced capacity, Butlers has maintained its commitment to traditional farmhouse cheese production methods. This dedication to craft has helped them retain customer loyalty during this challenging transition period. Their ability to sustain quality standards despite significant operational constraints speaks to the skill and dedication of their team.
The council’s recognition of the company’s resilience acknowledges not just their determination but also their importance to the local economy and food heritage. This official recognition validates the approach taken by Butlers and supports their vision for the future of farmhouse cheese production in Lancashire.
Community Connections and Local Partnerships
A standout aspect of the rebuilding project is Butlers’ commitment to engaging local suppliers and resources. The company has partnered with Wareing Buildings and Sanderson Brothers from Inglewhite for construction, while sourcing stone from Longridge quarry. This approach creates a ripple effect of economic benefits throughout the local economy.
In an innovative and environmentally conscious decision, recycled rubble from the old Longridge site will be incorporated into the new build. This circular approach reduces waste while maintaining a physical connection to the company’s history. Such practices align with the growing focus on sustainable expansion in food facilities across the industry.
Matthew Hall emphasized the importance of community support, saying, “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 sentiment reflects a genuine appreciation for the support received during the difficult post-fire period and a desire to give back through local economic engagement.
The focus on local suppliers isn’t just about supporting the community—it also brings practical benefits in terms of reduced transportation impacts and the use of materials suited to local conditions. This thoughtful approach to sourcing demonstrates how business decisions can align economic, environmental, and community interests.
Economic Growth and Future Employment
Looking beyond the physical facility, the new campus represents significant potential for economic growth in the region. The project aims to generate a wide range of skilled, meaningful jobs across different aspects of the cheese production process. From traditional cheesemaking crafts to modern logistics and business operations, these positions will support diverse career paths.
The new campus is designed to position Butlers as a leader in farmhouse cheesemaking for decades to come. This leadership role extends beyond commercial success to include innovation in production methods, sustainability practices, and product development. Their approach demonstrates how thoughtful food policy can boost both economic development and food quality.
By creating a facility capable of supporting long-term business growth, Butlers is making a statement about the future viability of specialized food production in the UK. This investment runs counter to trends toward consolidation and standardization in the food industry, affirming the continuing value of distinctive, place-based food traditions. I’ve found that consumers increasingly seek authentic food experiences with transparent production methods and local connections.
The combination of traditional cheesemaking knowledge with modern facilities creates opportunities for Butlers to develop new products that respect heritage while appealing to contemporary tastes. This balance of innovation and tradition will be essential for sustaining interest in farmhouse cheeses among new generations of consumers. For food lovers who want to share their own culinary creations, there’s something inspirational about seeing traditional producers embrace the future while honoring their past.