A pub which serves organic milk on draught has opened in Somerset.

The New Inn, in Blagdon has been temporarily renamed 'The Moo Inn' to reflect its new offering - the white stuff on tap with a "focus on flavour, quality, and craftsmanship". 

Each variety of organic milk will be served in recommended measures at optimum temperatures in milk-friendly glasses for the "ultimate flavour experience". 

And each drink will be paired with bespoke tasting notes as part of a 'Gastronomilk' tasting.

Options include a semi skimmed golden milk, a classic chilled semi skimmed, whole milk hot chocolate and if you fancied dessert, double cream has also made the menu paired with a roasted plum crumble. 

Larry Lamb will officially open Yeo Valley Organic's Moo Inn - which will also be serving a limited-edition menu as well as milk - open 12-10:30pm everyday between October the 29 to 3 November.

The opening follows research which revealed Brits are doing a dairy U-turn, with 82 per cent returning to cow's milk after exploring different alternatives.

Larry Lamb, speaking in collaboration with the dairy brand, said: "Being a pub landlord is a familiar role for me, which is why I'm excited to be back behind the bar to officially open The Moo Inn.  

"Except, instead of beer, I'm serving refreshing pints of milk, which taste as good as they look and we're inviting people to come down and try it for themselves." 

Flavour (35 per cent), health benefits (27 per cent) and lack of processing (16 per cent) were cited as the biggest reasons for the moo-merang back to dairy, with the switch back taking an average of four months. 

Further data from Kantar reported a year-on-year increase in consumers choosing dairy for health benefits.

When it comes to why they drink milk on its own, 69 per cent said they enjoy the taste, with their favourite way to consume it as a refreshing ice-cold pint (34 per cent).

According to the research by Yeo Valley Organic, 58 per cent are also paying more attention to where their produce comes from and the process in which it is made (24 per cent). 

A further 60 per cent are making a conscious effort to consume minimally processed foods, with better nutritional value (57 per cent) and natural ingredients (56 per cent) cited as key priorities. 

The research, from OnePoll.com, found 58 per cent are reprioritising their household budgets, choosing to increase the quality of at-home produce in lieu of meals out. 

Almost half (49 per cent) admitted saving money is the main motivation behind this, while a further 39 per cent cited health benefits and a quarter a preference for home cooked meals.

Sophie Gregory, Organic Dairy Farmer added: "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.