Nestled in the rugged landscape of the Yorkshire Dales, Ashes Farm stands as a testament to centuries of history, resilience, and transformation. Built in 1660, the farmhouse has witnessed the ebb and flow of generations, from humble farming families to the creation of a renowned cheese-making enterprise. Its story is one of perseverance, adaptation, and an unbreakable connection to the land.
Early Years and the Tennant Family (1830s - 1890s)
By the early 19th century, Ashes Farm was home to the Tennant family, who worked the land with dedication. In 1837, James Tennant, born in 1806 in Snaizerholme, became the head of the farm. He married Agnes, originally from Halton Gill, on March 3, 1835, and together they embarked on a life shaped by the rhythms of farming and family.
James and Agnes suffered early heartbreak when their first child, Mary, was born and died in 1835. However, they went on to raise a large family, moving from Oughtershaw to Ashes Farm. By 1851, their household included children Christopher, John, James, Margaret, and Jane, and the farm had expanded to 100 acres.
The 1860s saw further expansion, with the farm growing to 286 acres. The family’s resilience was tested when James Tennant passed away in 1863 from pleuritis. Agnes, now widowed, continued running the farm with the help of her children. The next decades saw marriages, births, and further expansion. By 1891, John and Ann Tennant had acquired a second property in Arncliffe, demonstrating their success as farmers.

The Metcalfe Era and the Changing Landscape (1890s - 1920s)
As the Tennant family’s presence waned, the farm passed into the hands of John Metcalfe and his wife Agnes in the early 1900s. They raised a growing family while maintaining the farm’s productivity. Census records from 1911 show a bustling household, with multiple children helping on the land.
However, the farm’s ownership changed dramatically in 1911 when William Brown became the proprietor. An agreement was made between the Midland Railway and Orfeur Frederick Cook-Yarborough, acting as Brown’s agent, marking a shift in the farm’s role within the community. The farm’s link to railway expansions in the area signified a new chapter in its history.
In 1921, John Metcalfe still headed the farm, working alongside his wife Agnes and their children. But change was on the horizon. Following William Brown’s passing, his estate sold Ashes Farm to Arnold and Joseph Middleton of Camm Houses in Horton, marking another transition in ownership. The farm continued as a working agricultural estate, maintaining its sheep grazing rights on Camm End and Blea Moor.

Sales, Transformations, and a New Era (1930s - 1970s)
The farm changed hands multiple times in the mid-20th century. In 1944, William H. Brooksbank purchased Ashes Farm, only to sell it two years later to John James Parkinson of Gale Green, Ingleton. The property included 238 acres and its historic grazing rights.
By 1960, the farm was sold to William and Mabel Dobson for £3,600. This era also saw legal transactions over fishing rights to the River Ribble, Thorn Gill, and other water sources on the property. Farming practices continued as they had for centuries, but the market was shifting, and Ashes Farm had to adapt.
In 1975, William and Mabel Dobson sold Ashes Farm to Gillian Joan Muttlebury and Edward Stanley Muttlebury for £36,000. A year later, the house was separated from the land and sold to Iain and Joan Hill from Sheffield for £16,500.

The Birth of Ribblesdale Cheese (1978 - 2006)
Iain Hill’s arrival at Ashes Farm in 1974 marked the beginning of a remarkable new chapter. With aspirations of turning the property into an outdoor center for city children, his plans initially faltered. However, fate had other ideas.
With financial encouragement from his mother, Victoria Maude, Iain decided to invest in two goats, naming them Victoria and Maude in her honor. Unbeknownst to him, they were pregnant, leading to an unexpected bounty of milk. Encouraged by a local vet, Iain experimented with cheese-making, and thus, Ribblesdale Cheese was born in 1978.
Iain expanded his herd, producing high-quality goat cheese that quickly gained popularity. By the 1980s, Ribblesdale Cheese was well-known across Yorkshire and beyond. Despite challenges—including the notorious tendency of goats to escape and wreak havoc—Iain perfected his craft and built a successful business.
Over the years, Iain transitioned from small-scale production in his farmhouse to larger operations. By 2004, he had moved cheese-making to Horton-in-Ribblesdale, and by 2008, he expanded to a new dairy in Hawes. His artisan methods, where every stage of cheese-making was done by hand, set Ribblesdale Cheese apart from mass-produced varieties.
When Iain passed away in 2006, his niece, Iona Lindsey Hill, took over the business despite having no prior experience in cheese-making. Under her leadership, Ribblesdale Cheese continued to thrive, staying true to its handcrafted roots.
Ashes Farm in the Present Day
In 2019, Ashes Farm was sold to Stephen and Jill Crowson. In 2023, the barn that was originally part of the farm was also reacquired, reuniting key pieces of the historic property. Today, Ashes Farm is a thriving bed and breakfast, offering visitors a chance to experience a slice of 17th-century history amidst the breathtaking scenery of the Yorkshire Dales.
From its humble beginnings in 1660 to its role in Yorkshire’s famed cheese industry, Ashes Farm has endured centuries of change. Whether as a family home, a working farm, or a center of artisan cheese-making, its legacy continues to unfold, deeply rooted in the rugged beauty of the Dales.
Personal Footnote
Researching the history of Ashes Farm has been a fascinating journey, uncovering the lives and stories of the many families who once called this place home. The Tennant family, who lived here for over 50 years, were true tenant farmers, raising nine children—some of whom tragically never reached adulthood. It’s incredible to imagine the hardships they endured, especially Agnes Tennant, who was widowed at just 57. Despite her loss, she remained on the farm, with her sons staying to carry on the family’s farming legacy.
A decade later, another Agnes arrived, continuing the tradition of strong family names like Mary, Jane, and John. The Metcalf family, too, left their mark, raising six children and farming here for around 30 years. Farming in those days, without the convenience of tractors and quad bikes, must have been grueling, relying solely on manual labor and sheer determination.
We were already aware of Iain Hill and his cheese-making venture, which added another unique chapter to Ashes Farm’s history. His daughter has even returned to stay with us, reconnecting with the place her family once called home. Sadly, the Ribblesdale Cheese business closed after COVID, but its legacy, much like that of the many families before, remains a part of the rich tapestry of this farmhouse’s past.
It’s humbling to live in a home that has sheltered so many generations, each leaving behind their own story, struggles, and triumphs. Ashes Farm is more than just a house; it is a piece of living history, and we are honored to be its present caretakers.
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