Customer Focus – Brooklands Dairy

Paul Hickson has been farming organically for the past 21 years, continuing a proud family tradition that has seen the same land farmed for over 112 years. Farming has always been at the heart of the Hickson family, but recently, with his partner Helen, they made the bold decision to begin a completely new chapter for the business.

Following a significant business change, Paul and Helen decided to relocate the farm across the road and invest in an entirely new dairy set-up, designed with the future in mind. After years of milking through a traditional herringbone parlour, they chose to install robotic milking technology, believing it offered the best long-term solution for both cow welfare, labour efficiency, and personal goals.

The new system includes two GEA milking robots, alongside a GEA robotic scraper and robotic feed pusher, helping to improve cleanliness and maximise feed access throughout the day. The set-up has been designed so that the cows will be able to successfully graze as well. The cows transitioned onto the robots on the 24th April, and impressively adapted within just three days. The herd has settled in well, with fresh cows averaging over 40 litres at 4.5% butterfat and 3.6% protein. Milk is sold to Arla Organic, and a small proportion goes to their diversification enterprise, Brooklands Dairy.

The Hicksons predominantly milk Brown Swiss cows, a breed they value for their longevity, strength, and milk quality. Originally, the herd consisted entirely of pure Brown Swiss genetics before the family experimented with crossbreeding using Danish Reds.
However, after careful consideration, Paul and Helen have now decided to return to a fully pure Brown Swiss herd, believing it best suits their farming system and future goals.

To support the move into the new facilities, the family made the difficult decision to reduce cow numbers significantly before the transition. Around 200 cows were sold before the move, with selection largely based on calving dates, as they wanted to avoid moving cows that were close to calving onto the robotic system. Their long-term aim is to milk around 80 cows, with numbers potentially increasing to 90 during the summer months. during the summer months.

Technology and cow comfort continue to play a major role in the farmʼs development. The new building incorporates modern features such as red lighting at night to help maintain a calmer environment for the cows, while further improvements are
already planned. Paul and Helen are keen to continue investing in the unit, with future additions including Galebreakers along the sides of the dairy shed to further improve ventilation and cow comfort.

Alongside the dairy enterprise, Paul and Helen have successfully diversified the business through the creation of Brooklands Dairy around six years ago. Initially, they wanted to put a milk vending machine in place. Selling and showcasing the Organic milk produced on the farm. After much deliberation, the leap to manufacturing gelato didnʼt seem like much more of an investment.
They chose gelato over traditional ice cream because it uses a higher proportion of milk, allowing them to showcase the quality of their organic milk. The business has grown over the years, supplying local restaurants and supporting a mobile trailer that they take to local shows and events. They are now investing in the new farm to expand the gelato side of the business by converting some of the older buildings into tea rooms. Going forward, the couple are also hoping to host school and educational visits, providing the opportunity to showcase a working farm and a field to fork story.