A Journey Through our History.

I like to serve them with a very simple coleslaw. Shred half a cabbage and a couple of carrots, along with a finely sliced shallot - I have one of those plastic mandolines. Which makes all this very easy. Lots of black pepper, a sprinkle of sea salt and enough mayonnaise to keep it all together. A squirt of lemon juice lifts it all.

Last week saw the demise of yet another free school. Which opened four-and-a-half-years ago in temporary buildings, will hastily close by February half-term never having made it to its permanent site, after being developed at great public expense. Tuesday, January 17, 2017.

We use proper cider apples to make our cider. Thats why our ciders have texture and depth, with balanced fruit, acidity and tannins. We make our vintage ciders in the autumn from tree ripened fruit. Thats why our ciders taste of ripe apples. We use only farm pressed juice. Thats why our ciders taste natural. We mature our ciders for between 6 to 18 months. Thats why our ciders taste full bodied and complex. We are honest about what goes into our ciders.

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