A major Somerset dairy company has attracted national attention after its managing director was awarded the King’s New Year Honors Award for his contribution to sustainable farming in the UK.
Richard Crothier, managing director of Wyke Farms and third generation of the Crossier family, was awarded an MBE for his contribution to sustainable farming and food production, highlighting the growing role of family farms in driving environmental change across the sector.
Wyke Farms has been in the same family business for more than 160 years, and has long combined traditional cheesemaking with a focus on environmental responsibility. The business traces its approach back generations and is built on the belief that great cheese begins with “respect for the land, nature and generations to come.”
Under Mr. Clothier’s leadership, Mr. Weick has been at the forefront of renewable energy and carbon reduction in the dairy industry. The business now generates its own green energy through solar power and biogas, recycles water on site and operates a closed-loop system designed to minimize waste, reducing dependence on external energy and improving long-term resilience.
The company says sustainability extends beyond infrastructure and technology and focuses on farm-level management. Its approach prioritizes biodiversity, soil health and close links with Somerset’s local communities, and reflects UK agriculture’s wider shift to farming systems that balance productivity and environmental sensitivity.
Mr. Clothier’s recognition ranks alongside honors bestowed on leading figures in agricultural science and technology and highlights the breadth of his contributions across the field. Professor Lorna Dawson was awarded an honorary title for her contribution to the advancement of British agriculture, and Professor Simon Pearson was awarded an MBE.
Wyke Farms said this honor not only recognizes Mr. Clothier’s leadership, but also the collective efforts of those working across the business. The company says it remains focused on producing food responsibly while protecting the countryside, from its “160-year-old handwritten cheese recipe passed down through generations” to its supply to global customers.
The MBE also highlights how established farming operations can adapt to modern challenges while preserving traditional values, setting an example for the future of sustainable dairy production in the UK as it continues to respond to environmental, economic and consumer pressures.
