We believe that natural, unprocessed food with a clear provenance is the best and healthiest kind of food.
Local milk on tap
Milk, the way it should taste. Our milk vending machines will allow our local customers to buy whole milk within a day of the cows being milked (less than 5 miles away) compared to the several days, several processes, and hundreds of miles travelled by your average supermarket milk.
Early every morning, fresh milk is collected from the parlour and pumped into our vat while it’s still warm.
Unlike supermarket brands, we do not separate or homogenise our milk. We very gently heat it up to 65 degrees and hold it there for half an hour. This is how we extend the shelf life of the milk whilst preserving the taste of raw milk by not changing its structure.
Once the milk has cooled down, we fill up our milk tanks and place them in our milk vending machines.
Then, you can fill up one of our reusable glass bottles or any receptacle you wish with fresh, local milk. As our milk is not standardised to an industry-defined fat content, the butterfats range from 3.6% to 4.2%, varying with the seasons and the cows’ dietary changes as well as the weather.
"Nothing has been added or subtracted."
Homogenisation was brought in by large milk processors for purely aesthetical reasons – to stop milk from separating. It breaks down the fat globules to such a point that it is thought they can be absorbed through the lining of your stomach and into your bloodstream. By bypassing normal digestion in the stomach, the protein molecules attached to these fat globules are not completely assimilated which can lead to intolerances and allergies. So by not homogenising our milk, it is easier to digest and the cream with naturally rise to the top - just give it a shake to mix it back in.