The drinks are produced by a local farmer, Rob Gibbon, who turned to making cyder and apple juice after he was squeezed out of beef farming by the Common Agricultural Policy.
He produced 5,000 litres of medium-sweet cider for his first batch, which was available at farmers' markets and at the Star pub in Sancton, East Yorkshire (see Cider Pubs in Yorkshire and Hull Cider Crawl). Other licences in the area were keen to sell Moorlands and it soon spread to pubs such as Haven Arms in Hedon and Hop and Vine in as well as garden centres and tea rooms.
The cyder is 6.4% proof and available in 500ml bottles and "bag-in-boxes". It was initially made after a friend had an orchard full of apples and he decided to give cider-making a go. Now the apples are sourced in and around North Newbald with the rest bought in from orchards in Herefordshire and Worcestershire.
An investment of £20,000 was made for an apple crusher, cider press and fermentation and storage tanks. He has also sought advice from the cider-making monks at Ampleforth Abbey in North Yorkshire.
In November 2010, Rob won the CAMRA East Midlands and Yorkshire cider of the year award for his cider, beating off stiff competition from 16 other producers from Derbyshire, Leicestershire and Rutland, Lincolnshire, Northamptonshire, Nottinghamshire, and Yorkshire. It was Moorlands Farm cider which was chosen in a blind tasting session by a judging panel that included experienced cider drinkers and novices from across the country.