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Kent Dairy Product of the Year: Free Range Double Cream by Street Farm Dairy

Recipe: Lemon Posset

Street Farm Dairy Grass


Street Farm Dairy started life as a small “table-top” business set up by Ray Pickering, in High Halden, selling untreated milk in the local markets.

30 years ago Steve & Dorothy Lynes acquired the business, moved it to their farm at the other end of the village, and have grown it into the Street Farm Dairy we know and love today.

Excellence in husbandry, stewardship of the land, product quality and customer care are core to our business. We are so grateful to our amazingly loyal customers!

Our free-range* double cream is our flagship product with it’s uniquely thick texture and flavour!

We have been so proud to serve our customers throughout the recent pandemic. We have expanded our product range as needed and have become an essential service, especially for those shielding or vulnerable.

From field, to bottle, to you

Our family farm and dairy are co-located allowing us to serve you the freshest, tastiest, milk products from one single herd of cows within hours of processing. We will deliver superior product direct to your door using our own team of rounds men.

Tips & Tricks:

Our free range double cream is such great quality, that not only is it delicious on its own or used in recipes but it can easily be made into any other type of cream that you would like:

Single Cream/Whipping cream: add our very own Free range pasteurised whole milk to your cream and mix it until combined. Whipping cream is a slightly looser consistency than Double cream and Single Cream is even more runny!!

Clotted Cream: take our double cream and warm over a low heat using a Bain Marie for 3-4 hours. Once the traditional clotted cream “crust” has formed on the top, the clotted cream & cream is ready to be skimmed from the Bain Marie and refrigerated!

Recipe: Lemon Posset

3 lemons

600ml Street Farm Dairy free range double cream

150g caster sugar


Zest and Juice 3 lemons

Pour the double cream into a saucepan and add the zest of the lemons and caster sugar.

Bring the mixture to the boil, reduce the heat and simmer for 3 minutes.

Remove from the heat and allow to cool slightly before adding in the lemon juice. Whisk lightly.

Divide the mixture between 6 ramekins or teacups, cover and refrigerate for 3 hours or overnight.

Decorate with strips of lemon zest and serve!