The Dairy was officially opened at its St Andrew’s site on 9 August 1951. That milestone anniversary was celebrated by Dairy staff yesterday with Bailiff Sir Richard McMahon visiting for a tour.
‘It’s been a normal day as far as production is concerned, but I think everybody’s got a certain element of excitement. It’s important that we celebrate these milestones in our history,’ said managing director Andrew Tabel.
‘The dairy industry has been around for generations in the island but the Dairy’s only been here since 1951, and it’s been based here ever since.
‘It certainly is a big milestone. Think about how many generations of people have actually worked in the industry over the course of the last several hundred years. We’ve looked after it for the last 75 years on this particular site.’
Before the Occupation there were two dairies in the island. In 1949 the States agreed to build a new facility at Bailiff’s Cross.
The Dairy continues to support 11 local dairy farms and produces a range of products, including butter and ice-cream, using milk from about 1,250 Guernsey cows. Mr Tabel said that it was important for the island to have its own dairy not just to produce local milk, butter and cream, but also to look after the island’s biodiversity and maintaining the Guernsey cow.
‘It’s about maintaining the iconic breed of the Guernsey cow and our island home, ensuring that we’ve got something which the whole island can be pleased with and satisfied to eat and drink and look after for future generations,’ he said.
‘It’s not just about buying milk and Guernsey milk, it’s actually reinvesting your pound, looking after the food miles, looking after the countryside, and the biodiversity of the whole island.’
The long-term future of the Dairy at Bailiff’s Cross remains uncertain, however. With the last major investment on the site happening more than 30 years ago, it has been repeatedly put forward as a case for a major capital project, but never seems to reach priority stage, despite warnings of ageing infrastructure and a production risk as a result.
A new dairy could be built on the existing site, or on a completely different site.
‘Dairy part of island heritage’ – Bailiff
The Bailiff, Sir Richard McMahon celebrated 75 years of Guernsey Dairy by paying his first-ever visit to the St Andrew’s site.
Sir Richard was taken on a tour and found out more about how the island’s dairy products are made.
‘It’s a real pleasure and a privilege for me to be here today to mark the 75th anniversary,’ he said.
‘The dairy is very much a part of our island heritage. Quite simply it is a cultural symbol and it recognises the importance of maintaining our countryside.
'The high quality of the milk and the milk products matter to the people who live here and those qualities are missed by those who visit, or those who then choose to leave.
‘All of those aspects are connected and they depend on the hard work and commitments of the people who work here and the farming families who supply milk to the Dairy.’
After the tour Sir Richard took time to pay tribute to those who have been involved with the Dairy over the last 75 years.
‘Today is also an opportunity to recognise some outstanding achievements and commitments, there are a number of people here who have given years of service to the Dairy, and that is a reflection on the dedication, knowledge and their commitment to the dairy industry,’ he said.
‘We’re hugely impressed with the work that they do every day. Having been around the Dairy this morning it’s fascinating to see the level of testing that takes place to ensure that we, the community who then buy the milk, and the milk products, are kept safe.’
He thanked the staff on behalf of the community for their hard work, passion for the industry and commitment to the island.
‘I sincerely hope that between you all you will help to secure many more years ahead, whether it’s on this site or somewhere else.’
‘It’s like a family’, says production manager
Production manager Dave Domaille has seen many changes in nearly 40 years of service at the Dairy.
Mr Domaille was present for its 75th anniversary celebrations yesterday and spoke of his memories from when he started work there at the age of 25.
Since then he has worked in every product area, and said the biggest changes during his time at the Dairy have been when some products have been discontinued.
‘The biggest change for me was when we stopped yoghurts and then stopping cheese, those sorts of things,’ he said.
But while there have been a few changes in what products the Dairy offers, a lot of staff have remained the same.
‘The staff have been pretty similar all the way through,’ said Mr Domaille.
‘We have people who have done 20-plus or 30-plus years, which is great. It’s nice to have those familiar faces, it’s like a family.’
Mr Domaille said he could remember his first day at the St Andrew’s site.
‘There’s a block down there that was put there on my first day, and it’s got my name on it,’ he said.
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