Here at The Old Cider House we try to use as many local ingredients and products as possible and with Yeo Valley Yoghurt just down the road in Cannington, we always have Yeo Valley yoghurts available at breakfast time. [Is it yogurt or yoghurt?]

As we get though so many yoghurts we occasionally get the opportunity to visit the Yeo Valley farm for cookery demonstrations, visits to the organic gardens and this month, a ‘Farm to Fridge’ tour showing us the whole process from beginning to end.

We started off at Holt Farm to met the Friesians that produce the milk for the dairy products produced by Yeo. These cows were surprising friendly, constantly vying for attention while we were being told by Tom White about the soil and farming methods. Unfortunately, we were unable to take one home (cow that is, not Tom).

Lunch was in the staff canteen where the food is about as local and organic as you can get and we were treated to a lovely pumpkin quiche followed by ice cream topped with a freshly made caramel sauce.

Chef Roy cooked up a selection of Yeo inspired dishes during a cookery demonstration; fresh trout from the on-site pond, yoghurt cheese balls and amaretto cake filling. Then … more food. Tiff, the product development manager, took us through a yoghurt tasting – the greengage and ginger was good.

A great day, lovely weather and fantastic food – who could ask for more?