• Rodda's



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    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.

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    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!


    Cream cooked using Bain Marie 1960s

    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


    Cream tins

    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’ till to this day.


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

    Rodda’s have manufactured Cornish Clotted Cream since 1890 at their creamery in Scorrier, Cornwall.

    For five generations, the Rodda family have preserved the unswerving quality of Rodda’s Cornish Clotted Cream.

    They use quality fresh milk from Cornish cows on dedicated farms and a traditional process. With its cool, silky texture and unmistakable thick crust, our clotted cream is perfect for use in your tea lounges and restaurants, for complementing both hot and cold dishes, for fresh fruit salads, or for using as part of a recipe. With its golden crust and silky smooth taste, it is traditionally enjoyed in English Cream Tea, but is also the perfect accompaniment for strawberries, Christmas pudding or any dessert. cows

    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. This means that you can be assured that we only use the best quality of milk available.




    Rodda’s clotted cream is supplied to retail, foodservice, catering and with the development of the individual portion control pots, popularly used by airlines.

    The crowning glory of Rodda’s has always been its delicious golden crust, which is especially rich and delicate because of the quality of our milk and the way we bake it. The crust is a sign of quality and rather like gold-top milk, where all the tastiest bits rise to the surface. It’s a protective seal of freshness for the delicious, silky cream below and it’s how you know you’ve got the real deal.


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    Jam First, Cream on Top. Done the Cornish Way. You’ll need to split your scone in half (by breaking, not cutting),then spread your jam before dolloping some clotted cream on top. Oh, and never use whipped cream; it’s utterly improper.


    The PDO

    It stands for Protected Designation of Origin and it’s an award given by the European Commission, designed to protect traditional, regional foods against imitation. For chefs and lovers of fine foods, it’s a guarantee of quality and authenticity.

    If you see the words ‘Cornish clotted cream’ on a label, you can be sure that the product inside has been made from our distinctively rich and creamy local milk (a product of the lush pastures, sea breezes and subtropical climate) and with the traditional cooking method we’ve been using here in Cornwall for generations.


    PDO Cert


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    Afternoon Tea without Roddas Cornish Clotted Cream is not Afternoon Tea!





  • Rodda's

    Making Cornish Clotted Cream since 1890. Crafting it in the same way , by gently baking rich local cream until it's thick, unctuous and thoroughly dollopable, just like Grandma did 125 years ago.