The Moose story

Not just Maple Syrup

The spark for Moose Maple Butter was lit during a breakfast in New York. While eyeing a slice of warm, buttered sourdough, I craved a touch of sweetness but was avoiding refined sugars and artificial sweeteners. The usual jams, marmalades, and chocolate spreads were off‑limits, yet a bottle of pure maple syrup—this was New York, after all—caught my attention. After confirming it was 100 percent natural, I drizzled a little over the toast. The result? An unforgettable burst of sweet, buttery perfection—like enjoying pancake flavors on toast—and the idea for Moose Maple Butter was born.

What surprised me most was that there wasn’t a single branded maple butter on the market—not even in the U.S. or Canada. (In Canada, what they call “maple butter” is actually just whipped maple syrup with no real dairy butter at all.) So I began making my own at home—just for myself, then for family and friends. Word spread quickly. Soon, school mums and dads were asking for tubs and sharing photos of their delighted kids enjoying it—we affectionately called them “Moosers.”

Today, Moose Maple Butter is no longer made at my kitchen table in South West London. It's proudly crafted in Carmarthenshire, South West Wales by the wonderful team at Gower View Foods—a family-run dairy that uses only milk from grass-fed cows. Because only the best will do. #welshcowsarethebest