We've been making award-winning craft ciders at our farm since 1920. Today, our aim as cider makers is the same as it has been for the last 95 years: To produce the very best Somerset ciders with 100% apple juice, with as little intervention as possible from ourselves. 

In fact, we still ferment our apples exactly the same way each year using time-tested recipes and two hydraulic presses installed in the 1950's. The twin presses can extract around 100 gallons of juice for every ton of apples pressed, and approximately 10 tons are pressed in a typical day.

We have 24 acres of cider apple orchards, producing 180 tons of apples every year. The remaining apples are sourced from local farms, all within 10 miles of our cider barn and museum.