The South-West Cider Atlas by cideratlas

Your 2020 guide to some of the best cider farms in the south-west of England Produced in conjunction with SWECA - the South-West of England Cidermakersâ&#x20AC;&#x2122; Association

Welcome The UK is the largest cider market in the world representing 39% of global sales - with roughly 500 British producers, of all shapes and sizes, including a large chunk of them here in the south-west. Across these pages you’ll discover 27 of them, spread over five counties - Cornwall, Devon, Dorset, Somerset and Wiltshire. Following a successful launch in 2019, which saw 25,000 Cider Atlases distributed to over 100 tourism outlets across the south-west, we were brought crashing back down to earth when the COVID-19 crisis forced us to abandon this year’s printed edition. Many of our cider producers have tried to keep busy with mail-order and local deliveries, and with the hospitality industry now allowed to come out of hibernation, hopefully - with your support - they can salvage something from this crazy year. So, what you see here is an ‘in-between’ version - a hybrid of advertisements from this year and last year (all featured free of charge - the industry needs every penny it can get at the moment!), a new cider-based recipe, and a more-detailed, now interactive, cider map (just click on the cider producer’s name and you’ll be taken to their website). Stay safe, drink responsibly, and - fingers crossed - we will see you next year with a ‘proper’ printed edition. Cheers!

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CHEDDAR, WHITE ONION AND CIDER VELOUTÉ WITH WILD GARLIC TAPENADE For the velouté: 100g of Barber’s Farmhouse Cheddar, grated / 70g unsalted butter / 1 medium-sized onion, coarsely chopped / 1 potato (about 150g), very thinly sliced / 500ml vegetable stock / 400ml of cider / tablespoon of double cream For the tapenade: 150g of wild garlic / 50g of Barber’s 1833 Vintage Reserve Cheddar / 100g of toasted hazelnuts / 2 tablespoons of olive oil Time: One-and-a-half hours / Serves: Four Melt butter in a saucepan over a low-medium heat until foaming, add onion and cook, covered with a lid and stirring occasionally until soft and tender, but not coloured (20-30 minutes). Meanwhile, combine potato and stock in a saucepan, bring to the boil over a high heat, then reduce heat to low-medium and simmer until potato is very tender and falling apart (15-20 minutes). Add the cider to the onions and reduce, allowing the alcohol to cook out Add onion mixture to potato mixture, add the double cream and grated Cheddar, stir until the Cheddar is combined, season to taste and blend with a hand blender until smooth. Keep warm. Froth soup with the hand blender just before serving. Now for the tapenade. Toast the hazelnuts in a hot oven with a knob of butter for 10 minutes. Next, put the toasted hazelnuts and Barber’s 1833 into a blender, along with the wild garlic, and whizz. Don’t over-blend - you will need to make small quenelles. Now, take the remaining butter and add to a heavybase saucepan and heat until the fats separate and begin to toast. Keep warm. Under a hot grill, make some tasty cheesy croutons. To serve, divide the soup into four bowls, take the tapenade and make quenelles with two teaspoons and gently place on the surface of the soup. Place the croutons, drizzle the toasted butter and dress with wild garlic leaf. Recipe courtesy of Barber’s Cheesemakers

Use this key to also visit the cider producers’ websites: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27

Courtney’s of Whimple Cranborne Chase Cider Harry’s Cider Lawrence’s Cider Rich’s Cider Sandford Orchards Torre Cider Farm West Milton Cider Company Worley’s Cider Fowey Valley Cider Sheppy’s House of Cider Twisted Cider Dorset Nectar Bere Cider Company Perry’s Cider Mills Hecks Farmhouse Cider Ham Hill Cider Venton’s Cyder Shed Cider Ex-Press Cider Hunt’s Devon Cider Moon’s Cider Dorset Star Cider Darts Farm Thatchers Cider Burrow Hill Cider Dowding’s

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A38 A368 CHEDDAR CHEDDAR ORGE OR GORGE

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A39 A37

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ST ONEHENGE NEHENGE ENGE STONEHENGE

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A386

A377

A30

A31

A39 A35

A354 A37

A30 A395 DARTMOOR DARTMOOR

A380

BODMIN MOOR

A38 A390

A30

This cider producer welcomes visitors at most times. This cider producer welcomes visitors some of the time. Sorry, this cider producer is generally unable to accept visitors.

Note Due to COVID-19 restrictions, before making a special journey, please double-check opening times with the cider producer.

LAUNCHING AUTUMN 2019

DRINKS CELLAR & TAP BAR

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Welcome to Myrtle Farm. Home of Thatchers Cider. Experience our complete range of ciders in our cider shop here at Myrtle Farm. Try our traditional ciders and explore our exclusive, award winning Cider Barn collection. Or join us at the Railway Inn for some delicious food and a friendly atmosphere.

Thatchers Cider Company, Myrtle Farm, Sandford, Somerset, BS25 5RA Visit: www.thatcherscider.co.uk/visit us Tel:01934 822862

Did you know? The UK has over 350 varieties of cider apple. 56% of apples grown here are used to make cider. Historically, farmworkers’ wages included four pints of cider a day! Cider apples are high in dietary fibre, vitamin C, and carotenoids (natural antioxidants). In the 14th century, babies were baptised in cider! Cloudy, unfiltered ciders made here in the West Country are often called ‘scrumpy', from ‘scrump', a local term for a small or withered apple. Although apple orchards were established in England by the Romans, there is no evidence of cider making until the Norman Conquest. An average orchard apple tree produces fruit for 40 years. There are said to be 20 million bubbles in each pint of cider!

The South-West Cider Atlas is published by The Brand Mill in association with SWECA - the South-West of England Cidermakers’ Association. If you make, sell or serve cider in the south-west, and would like to be featured in the 2021 edition of the Atlas, please email cider@thebrandmill.net. Cover photograph: Bigstock Please drink responsibly. www.cideratlas.co.uk