Studio Lambert, the production company behind the BAFTA-winning Gogglebox, are making a brand new series for the BBC and looking to speak to artisan food and drink producers who would like the unique opportunity to showcase their products.
This exciting contest gives amateur and small scale food producers a chance to showcase their product and compete against other similar products.
Do you make cider from London apples?
If so, get your entries in now for the first ever London Amateur Cider Maker competition we are running at a beer and cider festival in March. It’s free for any one to enter.
Somerset has long been regarded as the home of proper, high-quality cider.
And now this accolade has been cemented, after a pub near Wincanton was crowed the best place to drink cider in the whole country.
The Unicorn Inn in Bayford has been singled out by the Campaign for Real Ale (CAMRA) for its commitment to genuine cider from small, local producers.
The time has come to raise a glass to our friends Bristol Cider Shop, at Christmas Steps and wish them as they begin a new adventure at Wapping Wharf!
They will be open for business at Wapping Wharf on Saturday 15/10/16. if you needed any more incentive to go and visit the new shop they will be holding a prize draw over our opening weekend to win vouchers to one of their famous cider tastings!
West Bradley Orchards, located in the heart of Somerset, home of British Cider, opened a series of ‘Pick Your Own’ weekends in September with a picnic attended by local MP David Warburton and his family.
The Pick Your Own days take place every weekend in September, with visitors invited to pick and purchase their own apples and pears.
Learn to make cider the Butford Way, Champion Perry winners at Royal Bath & West Show 2016.
The cider making course is simple, straightforward and fun. The day course are ideal both for the enthusiastic amateur and those with commercial aspirations. You are taken through the whole process from apple selection to the final product with the course culminating in a practical pressing from which you take away around 25 litres of juice for you to ferment.
