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Serving Scotland: Cream

When Covid-19 hit it turned the hospitality industry upside down, which had a knock on effect on all those farmers and crofters who supplied to restaurants and hotels. In response to this crisis Yester Farms Dairies and their Yester Mains farm had to completely change the way they worked overnight to keep their business afloat

Yester Farm Dairies is run by husband and wife team Simon and Jackie McCreery, operating alongside the family farm at Yester Mains, in East Lothian, where they have been producing milk and dairy products since 1992.



Yester produce all the dairy products themselves which now includes cream, soft cheeses, cottage cheese, yoghurts, creme fraiche, soured cream and fio di latte mozzarella.

They supply to restaurants, hotels and other hospitality businesses throughout the country and are highly regarded for their quality and standards.

When Covid-19, and the subsequent lockdown, hit Scotland, the businesses buying Yester’s products were forced to close down, with no indication as to when they might reopen. This meant that Yester Farm Dairies lost almost all their customers in one fell swoop.  

In response to this, Yester Farm Dairies came together with other local businesses and began marketing their food locally, with great success.

Simon McCreery said: “80 per cent of our business was food service, before Covid struck. So, we lost all of that.

“We’ve had to adapt by doing online sales, local deliveries. And we’ve done all that through marketing, social media and coming together with other local businesses.

“We’ve had a massive uptake for our deliveries and we’ve been totally blown away by the support from the people in the Lothians, and beyond.

“We’ve expanded our range and we’ve been selling products from other producers as well, so, we’re offering a pretty decent food basket now and there has been great support for these kinds of products.”

“We will definitely continue to do some sort of local service once things start to get back to normal. I think that people’s working and living habits will change so I think our business will definitely change after this.

A lot of Simon and the Yester Farm Dairies success is not only down to adaptability, but it is down to the quality of their products and their direct connection to the local community.

“We want customers to know where their food comes from. They need to see the dedication and care that we put into making the food which they enjoy so much.

“Our milk goes straight from the cow being milked into being made into cheese, all within twelve hours sometimes. This is the stuff that consumers don’t know but they really should. It makes a difference.”

So, this summer, whether its over your strawberries, in your Eton Mess, on top of a pizza or on your burger, make sure you are choosing Scottish.

Author: Douglas Ross

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About The Author

Douglas Ross

As a graduate in Multimedia Journalism from Glasgow Caledonian University, NFU Scotland’s Communications Assistant Douglas Ross understands how important the media is for communicating with members. As the son of a Highlands farmer, Douglas has been involved in the industry his entire life before joining NFU Scotland in 2017.

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