Film ID:
YFA 3392



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Made my Roy Vickers, this film takes a look at a local dairy farmer, Brian Moore, who founded Brymor in 1984 when EEC Milk Quotas were introduced. Made originally in Weeton on the edge of Wharfedale, their ice cream was an instant success, but the business quickly outgrew Weeton.  Following a two year search Brian and Brenda Moore moved their family and cows to High Jervaulx Farm close by the abbey where Wensleydale cheese was first produced.  The film includes footage of the farm and ice cream business as well as the processes used to produce dairy products.

Titles: RTV Production' 'Spoilt for Choice'

The film opens with a close up of a man talking to the camera.  He explains the Moore farm is home to Guernsey cows which are milked regularly moving and night.  The cows are shown grazing in the field and then in the milking shed.  Men line up the cows to be milked using a mechanical process.  The milk is collected and then churned. The narrator notes the importance of milk in a well-balanced diet; however, views on the importance of milk have changed with time.  Additionally he speaks about the EEC Milk Quotas imposed on dairy farmers which has greatly effected production on farms such as this one.  Afterwards a tanker is shown pulling up to get the milk.

Farmer Brian Moore is interviewed about the edict to cut milk production.  He explains that he has invested in 120 pedigree Guernsey cows, and with the cuts, he would only have profit to look after 50 of those cows, not even providing enough for commercial overheads.  He explains he wanted this to be a family business intending for his sons to take over the dairy farm.  The cows are then herded out of the milking shed back onto a field.

After this a bull is shown as well as calves being feed from buckets and then placed back in their pens. There is then further interview with the farmer during which time he explains some of the options he had after the EEC Quota was introduced.  He had decided not to slaughter the cows as they would lose a considerable amount of money.  Additionally, the milk, cream, and yogurt markets were already saturated with providers.  As such, they decided to produce a luxury dairy ice cream.

The production process used to make the ice cream is shown, first with Brian combining large amounts of cream and sugar.  A pasteurizer is used to mix and heat the ingredients.  Lurpack butter is then added to the mixture, and there are close ups of some of the machines used in the process.  The mixture is heated to 180 degrees Fahrenheit for ten minutes before being cooled down to 40 degrees.  Different flavours are added to the mixture.  The flavouring, made from real Italian fruit, is changed daily, and the Pregel brand flavouring can be seen stored in cans on the shelf.  Additional ingredients may also be added such as real hazelnuts.  The ice cream is scooped into containers, and after using a spatula to smooth the top, the tubs of ice cream are labelled and stored in a freezer at minus 35 degrees. 

At the ice cream parlour on the farm, people queue up to buy and taste the luxury ice cream.  Men and women, young and old are shown enjoying the ice cream.  The film then closes with a calf feeding from its mother out in a field. 

End Credits:  A.B. Moore Farmers Ltd. 
Camera Roy Vickers
Lights Ken Dixon
Narrator Paul Lally