Forget Brewdog, this is more ‘Moodog’ as a new pub dedicated entirely to organic milk has opened today in Somerset. Yeo Valley Organic’s Micro-Mooery, The Moo Inn serves creamy pints of ‘the white stuff’ on tap, showcasing the best organic dairy has to offer. 
 
Larry Lamb officially opened the pub to locals, who were invited to sample flights of whole, semi and skimmed milks served at a range of optimum temperatures as part of a ‘Gastronomilk’ tasting. 
 
Each variety of organic milk is served in the recommended measure, glass and temperature for the ultimate flavour experience, paired with bespoke tasting notes to encourage a broadening of the palette and knowledge. Each flight shows how delicious one of nature’s simplest ingredients can taste when given its time to shine. 
 
The opening of The Moo Inn comes as new research shows Brits are doing a dairy U-turn, with a staggering 82% returning to cow’s milk after exploring different alternatives - after being influenced by the rise in popularity and hype around these milks (54%). 
 
Flavour (35%), health benefits (27%) and lack of processing (16%) were cited as the biggest reasons for the moo-merang back to dairy, with the switch back taking an average of four months. This is further supported by data from Kantar reporting a YOY increase in consumers choosing organic dairy for health benefits.*
 
And when it came to why Brits drink milk on its own, over two thirds (69%) say they enjoy the taste, with their favourite way to consume it as a refreshing ice cold pint (34%).
 
According to the research, over half of Brits (58%) are also paying more attention to where their produce comes from and the process in which it is made (24%). A further 60% are making a conscious effort to consume minimally processed foods, with better nutritional value (57%) and whole, natural ingredients (56%) cited as key priorities. 
 
In fact, the research by Yeo Valley Organic found 58% are reprioritising their household budgets, choosing to increase the quality of at-home produce in lieu of meals out. Almost half (49%) admitted saving money is the main motivation behind this, while a further 39% cited health benefits and a quarter a preference for home cooked meals.
 
Larry Lamb said: “Being a pub landlord is a familiar role for me, which is why I’m excited to be back behind the bar partnering with Yeo Valley Organic to officially open The Moo Inn. Except, instead of beer, I’m serving refreshing pints of milk, which taste as good as they look. We’re inviting people to come down and try it for themselves.”
 
Sophie Gregory, an Organic Dairy Farmer commented: “Much like a microbrewery, care and craftsmanship goes into producing our milk which we treat like an art form. The process begins with our cows’ diet - they are free to graze as often as weather conditions allow on a nutrient-rich pasture that contains a diverse range of foliage.The milk we produce is free of chemicals and added sugars, so customers can be sure that what they are drinking is totally organic, and totally delicious too.”
 
The Moo Inn will also serve a bespoke Yeo Valley Milk Stout and a limited edition menu with milk at the heart of each dish will be available to whet guests appetite. 
 
The tasting flights will include Yeo Valley Organic semi skimmed golden milk, a classic chilled semi skimmed, whole milk hot chocolate and for dessert, double cream with a roasted plum crumble.
 
Head to The Moo Inn, a micro-mooery from the 29th October until the 3rd November open 12-10:30pm daily.

Yeo Valley Organic’s newest venture is the leasehold and management of the New Inn, Blagdon - temporarily known as The Moo Inn. The New Inn is open seven days a week all-year-round -  https://new-inn-blagdon.co.uk/