Morwick FarmRaw milk · Morpeth4.8 (1384 reviews)Morwick Farm is a working dairy farm at Acklington, near Morpeth in Northumberland. The herd is mostly Holstein and Ayrshire cows alongside a few Jerseys. In the warmer months they graze Northumberland grass, and through the winter they are fed silage grown on the farm together with feeds made up by the farm's nutritionist. The farm states plainly that it does not feed Bovaer or any other chemical additive to its cows.
Milk from the herd goes into the farm's own gelato style ice cream, made on site and pasteurised. About twenty flavours sit in the counter at any time and they change often, from the plain fior di latte made with the Jersey milk to mango yogurt and salted caramel, several of them winners at the Great Taste Awards. The Parlour is open daily for cones, tubs, take home tubs and coffee, and the farm also makes semifreddo and ice cream cakes. Morwick no longer sells raw milk or milkshakes.Bays LeapRaw milk & meat · Newcastle upon Tyne4.7 (459 reviews)Bays Leap is an organic dairy farm at Heddon on the Wall, just outside Newcastle upon Tyne, selling its own fresh organic milk since 2021. The milk goes out raw and pasteurised through the farm's dairy shop and milk and milkshake vending machines across Newcastle and Northumberland.
The farm site now holds three shops. The dairy shop sells organic raw and pasteurised milk, milkshakes and hot food to go, the butchery prepares the farm's own grass fed beef with local lamb, outdoor reared pork and British chicken, and the organic fruit and veg shop, opened in summer 2025, rounds it off with organic produce and pantry goods.Pry DairyRaw milk · Hexham5 (3 reviews)Pry Dairy is Steve Percy's small sheep dairy at Pry House, Slaley, in Northumberland, a short walk from Slaley village. A former journalist, Steve milks a mini flock of around eight Lacaune ewes, the breed famous for Roquefort, each known to him by name. The milk is carried straight to a bespoke dairy built onto the farm cottage, inspired by a local Edwardian butter room, where he makes Slaley Soft, a mould ripened soft cheese from raw sheep's milk described as delicate, sweet, a bit nutty and savoury from its wrinkled Geotrichum coat. He calls it the only cheese of its kind in Northumberland.
The cheese is seasonal, made and sold from June until September, available at the farm gate and through selected cheesemongers and delis in the region, with a hard Alpine style cheese in development. Regenerative farming, organic ingredients and good animal welfare guide the dairy, and the 18th century farmhouse also takes bed and breakfast guests.
Organised lists 3 farms in Northumberland. Many do more than one thing, so among them are 3 raw milk farms, 1 butcher and 1 farm shop.
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Rebuilding the food system, from the farm up
