our story

our story

In 1890 our great-great-grandmother started making Cornish clotted cream in her farmhouse kitchen here in the heart of Cornwall. It was an instant hit with locals and she was soon ‘exporting’ it all the way to England, where top London food shops couldn’t get enough of this sumptuous Cornish delicacy.

Over 120 years on, we’re still crafting it the same way, by gently baking rich local cream until it’s thick, unctuous and thoroughly dollopable. Which is why it’s been awarded Protected Designation of Origin status, along with the likes of champagne and Parma ham. Read the full story below.

chapter 1:
our family tree

We’ve been making Cornish clotted cream for quite some time now. Since 1890 to be exact. It all started with our great, great grandmother, Eliza Jane Rodda and it’s been a family affair ever since. Click below to take a look at our extensive family tree. We’re very proud of it!

chapter 2:
Rodda’s timeline

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  • 500:
    clotted cream comes to Cornwall

    It’s thought that the recipe for clotted cream is passed to the Cornish by Phoenician traders who visit the area in search of tin.

    clotted cream comes to Cornwall
  • 1890:
    Rodda’s cream is born

    Eliza Jane and Thomas Rodda start making Cornish clotted cream in their farmhouse kitchen in Scorrier, near Redruth.

    Rodda’s cream is born
  • 1920:
    we export to london

    In the 1920s, Frances Rodda develops a clever technique for preserving clotted cream in glass jars. This means it can be transported all the way to London for the first time.

    Stores such as Fortnum & Mason and Harrods put in big orders. But we only have 12 cows, so Willie Rodda buys raw cream from neighbouring farmers and brings it back to Scorrier… in his sidecar!

    we export to london
  • 1930:
    orders start to grow

    In the 1930s, our Cornish clotted cream becomes more than a little popular, so we buy some more Primus stoves and – despite not having running water or electricity – a small industry begins.

    orders start to grow
  • 1939:
    a break from production

    The Second World War begins and production stops because of rationing and the war effort.

    a break from production
  • 1953:
    rationing ends

    From this date, we were permitted to make cream again, but only in the summer. We use the winter months to source glass jars from London and convert our shed into a production line. We also start breeding turkeys, which we feed skimmed milk – a by-product of making clotted cream. This makes the meat especially tender.

    rationing ends
  • 1969:
    standards improve

    We introduce new and innovative hygiene standards to make sure our clotted cream stays fresher for longer than any of our competitors’.

    standards improve
  • 1971:
    cream by post

    We become the first company to use insulated packaging to send our clotted cream by post. Now customers could have their favourite cream delivered fresh to their doorstep.

    cream by post
  • 1981:
    a royally good breakfast

    Charles and Diana, Duke and Duchess of Cornwall, enjoy our Cornish clotted cream as part of their wedding breakfast. This made us very proud.

    a royally good breakfast
  • 1983:
    Rodda’s takes off!

    We develop special individual portions for in-flight catering. We go on to supply our cream to over 90% of airlines that fly out of Heathrow, introducing the Cornish clotted cream tea to travellers from all over the world.

    Rodda’s takes off!
  • 1993:
    the campaign begins

    We’re determined to protect the quality and heritage of our beloved Cornish clotted cream, so we begin a campaign to have it awarded Protected Designation of Origin status – a guarantee of authenticity.

    the campaign begins
  • 1998:
    the PDO is granted!

    Cornish clotted cream is finally awarded PDO status. From now on, throughout the EU, for a product to be called ‘Cornish clotted cream’ it has to be made in Cornwall, to the traditional local method, using the exceptionally delicious Cornish milk.

    the PDO is granted!
  • 2003:
    the last supper

    Our clotted cream is chosen to be part of the last meal ever served on a Concorde flight from London.

    the last supper
  • Today:
    an international hit

    Rodda’s is now enjoyed all over the world, in countries as varied as Dubai, Hong Kong, and Sweden. Here’s hoping that they know to put the cream on top of the jam!

    an international hit

chapter 3:
our farmers

Supporting local farmers is key to everything we do. That’s why we source our milk off farms within just 30 miles of our creamery. All the farms are certified by the Red Tractor Farm Assurance Dairy.

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