SHEPPY’S CIDER
Craftsmen cidermakers for over 200 years
Always living in Somerset, the Sheppy family still continues the ancient combination of farming with cider-making.
Farming 370 acres at Three Bridges Farm since 1917, three generations of the Sheppy family have weathered the ups and downs of farming and cidermaking by embracing change and opportunity.
Quality is central to all Sheppy’s ciders, which are produced from local and home-grown apples at Three Bridges Farm. Modern technology has been used to assist the completely traditional production of fine English cider, but never to compromise the quality which is associated with the name Sheppy’s Cider.
View the range of Sheppy’s Ciders available at The Cider House.
THATCHER’S CIDER
People who care about Cider
Thatchers have been making cider for over 100 years and the world around has changed quite a bit.
With some things Thatchers have moved with the times, and with others they have stuck to what they know to be right. Like recipes and ingredients that have been with Thatchers since 1904, or their oak vats that make their cider so distinctive.
These decisions aren’t always easy, a farm and the family who run it are linked by more than just a farmhouse.
Decisions that are made echo down the generations, like how William Thatcher’s decision to start making cider over 100 years ago has shaped everything that has happened on the farm since.
Fortunately, to help Thatchers find our way they always asked one important question – what’s going to make the best cider?
View the range of Thatchers Ciders available at The Cider House.
THE SOMERSET CIDER BRANDY COMPANY
And Burrow Hill Cider
At Burrow Hill apples have been grown and cider has been pressed for at least 150 years. It is the soil climate and the apple varieties which give our cider and cider brandy their unique quality. It has long been recognised that for growing apples for fermenting England has three ‘vintage’ areas: all are in Somerset; and at Burrow Hill, Kingsbury Episcopi, we are right in the middle of one, the others being around Wedmore and Baltonsborough.
Apples are the starting point for both our cider and our Cider Brandy, and at Burrow Hill we believe it is vital to know their origins. All the apples we ferment come from Somerset, and most come from our own orchards which extend to some 150 acres. We grow more than 40 varieties of vintage cider apples and the cider for drinking or distilling is made by blending these apples. The blending of the different types of fruit is the key to the craft of cider making. At Burrow Hill this is the responsibility of Tim Stoddart and Julian Temperley, who together have more than 50 years of experience of making cider.
View the range of The Somerset Cider Brandy Company available at The Cider House.
RICH CIDER
Established in 1954, there has been many changes since Gordon Rich started pressing cider apples at Mill Farm, although essentially the production of the juice is still traditional.
Rich Cider is a family run business producing traditional farmhouse cider and farm pressed apple juice, with locally harvested Somerset apples. The Cider farm is a traditional working farm set in the Somerset.