If you haven’t tried our newest dairy drop, Jersey Milk yet, you’re in for a creamy treat.
With a butter content of around 4.5% (compared to the UK average of 3.9%), it’s creamier, smoother, and froths like a pro – making it perfect for ‘gram-worthy coffees or rich. But it’s no one-hit-wonder, because it’s also fab in puds too.
It’s perfect for frothy coffees and indulgent desserts alike, this milk is sustainably crafted by the Towers family at Brades Farm in Lancashire. Rich in butterfat and a barista’s dream in every drop, here’s why our newest bottle is shaking up the dairy game.
Available across all milk rounds, from 1st May 2025.
Meet the family: Brades Farm
Brades Farm has been in the Towers family since 1960, but their farming roots go back 4 generations. What started with just six dairy cows has transformed into a hub of innovation, producing milk designed for baristas while embracing sustainable practices.
Ed Towers (more on him in a mo…), alongside his family-run team, brings fresh thinking to time-honoured, traditional techniques. From redesigning the farm to letting cows roam freely, their motto is simple: do things better by doing them differently.
Read more about the farm over here
Q&A with Ed Towers
We caught up with Ed Towers as he dashed between cows, customers, and his laptop to get the inside scoop on Channel Island Milk and farm life. We unpacked what day-to-day life is really like on his farm
You’re a family-run business. Has this helped shape the farm?
My granddad was always quite innovative and liked to try new things and that’s been carried on. But I think the thing that’s unique about us, is that my parents have let us have a go from very early on. So, we’ve been allowed to try new things. Whether that’s milking on a segway or producing milk for coffee shops or rearing Jersey cows. It’s not just about sticking to tradition but it’s about trying something new and having a go.
What’s the inspiration behind your signature milk?
We wanted to produce a milk that somebody actually wanted, for sustainability. We were approached by baristas down in London, who told us that the milk’s they were using were not great for coffee and they wanted a better milk for coffee.
So how did you set about making better milk for coffee?
We went out and spoke to industry experts. We met a guy at Copenhagen University who had done a lot of research into how to make better milk for coffee. He came here and told us what to do and we applied everything he said. There are about 100 things we now do differently to make it better and all of that comes together to make a great product.
How many cows are on the farm?
We milk about 450 Jersey and Holstein cows, that are milked twice a day, but there are more cows on the farm as we have calves growing up to join the herd.
What’s your biggest challenge in terms of sustainability?
The biggest challenge associated with dairy cows is the methane they produce which is a potent greenhouse gas. So, we have worked to engage with products produced to reduce methane. Specifically, a product called Mootral that’s derived from garlic that we’ve been feeding our cows for around 5 years. We also create carbon credits to try and incentivise other farmers to reduce their emissions.
Other challenges associated with sustainability include the fact that farmers look after a lot of the world in terms of the land that we manage. So, there’s a huge amount of responsibility as a farmer to not just reduce our pollution or reduce our emissions, but to provide opportunities for other wildlife. I’ve been doing a scholarship in how we can incentivise more positive action from farms globally.
What does your typical day look like?
I don’t have a typical day. Sometimes I’m on the farm, sometimes I’m in the office on a computer, sometimes I’m off to see some of our customers. I really enjoy that variety of work. You’ll often find me running from one side of the business, to the other, to the other… I’m mainly making sure the team are happy and they’ve got what they need to do their job.
