Over the years, the cider has changed and developed, mostly due to the use of increasingly higher proportions of cider apples in the blend. This true cider fruit is sourced and collected from growers in Herefordshire and Cambridgshire, and gives a far greater depth and complexity of flavour than the ordinary cookers and eaters usually associated with East Anglian ciders. Also, all the fruit we use is, if not organically certified, from totally pesticide-free unsprayed orchards. We still use a proportion of cookers and eaters in our blended Stock cider.
As part of our growth we have increased production of single-variety ciders each made, logically, from one variety of fruit. The origins of some of these types go back to the 17th century and beyond. Recent examples have been Harry Masters Jersey, Bulmers Norman, Stoke Red and the delicious Dabinett and Yarlington Mill. The Cider made from these is a tribute to the complexity and variety of true natural cider. Over the last seven years the business has expanded and investment made to improve production and marketing, meaning that we have a small but vibrant Cidery with potential for expansion.
I have taken the decision to sell up and concentrate on other things, and although I am in no particular rush it would be beneficial to any buyer to be involved from the start of the pressing season in September and work through learning on the job. Apart from anything else, you get to meet some great characters, drink in some fantastic pubs and you take money from the landlord instead of the other way round. I would give full training and help during any hand over period. If you want to know more, drop me an email. Oh, and I do work at my other job as well, so being a cider-maker could fit into anyone's lifestyle.