Apr 20, 2026
This special springtime opportunity to enjoy the local orchards, famed for their cider, dessert and culinary fruit, is taking place around Putley and Aylton on Sunday 3rd and Monday 4th May. This year sees a new venue join forces with Putley Parish Hall and Dragon Orchard. Two generations of the Skittery family, known across Herefordshire for their single variety apple juice and cider, will be welcoming visitors to their home farm, Birchley. They’re not new to Big Apple events – the previous generation were founder members in 1989.
Blossomtime 2026 sees community organisers the Big Apple Association bringing together three venues around Putley and Aylton, linked by a tractor and trailer service and each offering a collection of different experiences.
Putley Parish Hall will be the welcome hub, where visitors can park, buy their entrance ticket (£5 for adults, children under 16 free, valid for one day at all three venues), and start guided walks around the orchards. It is also the centre for Blossomtime lunches and teas, provided in turn by Aylton Church, Munsley WI, Ledbury Young Farmers and Putley WI.
At Birchley, the Skittery family will showcase their orchards and their machinery, offering walks and tastings of apple juice and cider and a family trail through the orchards. A programme of talks includes Geoff Newman, talking about traditional orchards, Bill Laws, sharing the history of the Herefordshire Pomona, Brian Robbins giving insights into his book ‘The Healing Orchard’ and Tim Keyes, talking about John Masefield’s Herefordshire Paradise as this former Poet Laureate is celebrated locally with the support of the National Lottery Heritage Fund.
At Dragon Orchard, tastings drawn from over 120 entries received to date for the 2026 Big Apple Cider and Perry Trials will be on offer. Artistraw, Gregg’s Pit, Palmer’s Upland, Redvers, Ross-on-Wye and Woodredding will be selling their cider and perry to take home – or to enjoy in the orchard along with musical entertainment.
Visitors are encouraged to walk between venues where they can – but for those who may need some assistance, a tractor and passenger trailer will be available. Full programme details are available at https://www.bigapple.org.uk/blossomtime/
Mar 18, 2026
Devon-based Sandford Orchards has just won silver, at the International Cider Awards, for its non-alcoholic cider, Red Zero, to add to its burgeoning trophy cabinet. It has already been named Best Non-Alcoholic Cider at the World Cider Awards 2025 and won awards from Untapped Gold 2026, Great British Food Awards, Great Taste Awards, The International Cider Challenge, World Alcohol Free Awards, Taste of the West, Food Drink Devon and The Farm Shop and Deli Awards.
Barny Butterfield, founder of Sandford Orchards comments: “It took eight years of failure, iteration and obsession to get Red Zero right, but we like to do things properly at Sandford Orchards. When we perfected the process, we were thrilled with the outcome but we weren’t prepared for the response we received once we launched it. Fifteen months on and the accolades keep rolling in. Red Zero has been named best in county, region, country and the world! That is what we call alcohol-free cider done right!”
Red Zero (ABV <0.5%) is an utterly delicious, crisp and fruity non-alcoholic cider produced from fabulous apple varieties including Farmers Glory, Dabinett and Sweet Alford. Created using a combination of traditional cider methods and cutting edge technology, it is a real fermented drink with the alcohol extracted.
Barny continues: “Removing alcohol without damaging character is hard. Doing it properly is even harder. We invested in the right technology to access processes that genuinely lifted us above the category, taking learnings from wine and developing them in cider. We blend for a product without alcohol from the outset because when the alcohol is gone, there’s nowhere to hide. We have a cellar team with 70 years of experience which we use to ensure we make the right decisions at every stage. The judges can tell and so can our customers. It may be the most expensive way to make non-alcoholic cider but that is why it’s one of the most authentic non-alcoholic drinks out there.”
Founded in 2002, independent, family-owned Sandford Orchards is based in Crediton, Mid Devon in the oldest working cider mill in the UK. Sandford Orchards takes a fresh, natural and low impact approach to producing cider. Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, traditional, fine and fruit ciders.
For further information on Sandford Orchards please visit www.sandfordorchards.co.uk, follow Sandford Orchards on X, Facebook and Instagram.
Sandford Orchards takes a low impact approach to producing cider:
- Their orchards act as carbon sinks, promote soil health and support biodiversity
- Their apples are all grown in a 20 mile radius of the cider works
- Their by-products are bio-converted locally into natural green gas and CO2, which is used to carbonate their ciders
- They use locally coppiced regenerating woodlands for fuel for heating water and have installed solar panels which produce 25% of their required electricity
- They are working towards having all their company vehicles charged by renewable power
- They use natural lighting, rainwater harvested from their roofs and insulation to reduce their energy requirements
- Their cider is produced using filtration and cold sterilisation and without the need for boiling ingredients
Mar 3, 2026
Members of Parliament and British Cider Makers gathered in February for an evening reception at the Houses of Parliament, celebrating our nation’s great tradition of cider making.
As a sector, UK Cidermaking contributes £2.7 billion to the economy and supports more than 65,000 jobs. Over 15,000 acres of British land is cultivated specifically for cider production, playing a vital role in biodiversity, landscape management, and ensuring long-term environmental stewardship.
Hosted by Sarah Dyke MP, Member of Parliament for Glastonbury and Somerton, the event also provided an important moment to reflect on the significant challenges currently facing the industry.
Martin Thatcher, Chair of the National Association of Cider Makers and Managing Director of Thatchers Cider used the occasion to urge political leaders to listen to British cider makers and support a sustainable future for the sector.
He said: “Cider makers are not just producers; we are farmers and hospitality workers too. Our annual wassail held last month- a cherished tradition where communities come together to bless the orchards for a prosperous harvest – reminded us of the importance of caring for today’s resources to ensure tomorrow’s prosperity.
“The administrative burden created by new taxes and policies including EPR, DRS, changes to inheritance tax, business rates, national insurance rises and on-going duty rises, are all placing significant pressure on our industry. These challenges extend to our supply chain, affecting our suppliers and customers.
“With the Government’s ambition for economic growth, our goals are aligned. We ask policymakers to listen to the cider industry, understand its needs and take meaningful action. By working together, we can create the right conditions for long‑term success.”
Sarah Dyke MP, Member of Parliament for Glastonbury and Somerton, said: “Cider is a proud part of our heritage in Somerset and across the UK. Events like this, when the industry can come together to honour the dedication and craftsmanship of British cider makers are such wonderful occasions. I’m delighted to raise a glass in Parliament to recognise their vital contribution to our rural communities and economy.”
Mark Hopper, Public Affairs Director of the National Association of Cider Makers commented: “The cider industry plays a crucial role in the UK economy. Over 98% of apple cider consumed in Britain is made here, supporting national supply chains and local jobs. That’s why it’s so important to bring MPs together to recognise the significance of British cider and its place both in the domestic economy and the global market. We’re delighted that so many parliamentarians joined us to show their support for the industry.”
Feb 23, 2026
In 2020 the TCCPA launched their Jean Nowell Bursary, in honour of the legacy of the late Jean Nowell and the committee are delighted to be offering the bursary again in 2026.
The purpose of the Jean Nowell Bursary is to provide opportunities for people to be able to access a small amount of funding to support their progress, education and development. The individual bursaries are each worth up to £250 and up to 4 bursaries are available each year.
A pioneering craft cider maker and artist, Jean Nowell (1930 – 2017), generously taught others and influenced a generation. Jean’s cider making adventures began when she retired to Lyne Down Farm, Herefordshire, in 1984, and restored old equipment found there. Jean used traditional apple and pear varieties discovered in her orchards, saying ‘1500 gallons is worth making an effort to improve the quality and preserve the tradition of farmhouse cider…if small makers’ cider is decent it …keeps the big firms interested in promoting quality ciders.’
Jean set up the Putley Big Apple cider trials for makers and was a key member of the now Three Counties Cider and Perry Association. Her son Max said, ‘she never stopped working for the good of the craft cider world as a whole’. Many respected makers today were mentored by her and it is in this spirit of support that the TCCPA have set up a bursary in her honour.
“The Three Counties Cider & Perry Association is first and foremost, an association of cidermakers who come together to support and encourage each other and share knowledge and ambition that strengthens us as individuals and a collective. The Jean Nowell Bursary is a valued and significant part of our operations that supports the growth of independent craft cidermaking” said Albert Johnson, Chair of the Association 2024-2025. ““We have all faced times when we knew that an extra sum of money would help us attend that course, buy that bit of kit or get some advice. Jean Nowell’s bursary continues what Jean did in life. Help her fellow cider and perry makers. Thank you Jean.” said TCCPA committee member Tom Oliver.
2026 Bursary Entry Deadlines Announced
The deadline date for Jean Nowell Bursary applications have been announced as the 1st March 2026 and successful applicants will be announced at this year’s CraftCon held from the 12th to the 13th March at the Somerset Country Cricket Club, Taunton.
Applications are not limited by age or experience, although preference will be given to novice commercial cider makers and projects where the bursary is being used to fund the applicant’s personal or business development. This could be through education, a study visit, to help fund a harvest placement, to just name a few examples.
Applicants can apply for more than one bursary if their project requires it, and may receive all, some or none of the funding based off the merit of their application. The applications are judged by a subcommittee of the elected committee of the association.
‘[In the 2020 entries] It was encouraging to see ideas which would really help people move on in their professional knowledge and understanding,” says Elizabeth Pimblett, awards judge and director of the Museum of Cider. “We’d like to encourage future applicants to start thinking now how this seed funding could help them to develop in diverse ways.”
Previous recipients of the Jean Nowell Bursary include Phil Kester of 99PINES, Stoneleigh Community Orchard Group CIC, Hiranthi Cook of Cidentro Cider House, Three Wells Cider Company, Ben Fleet of Slow Cultures, Emma Jordan of Blue Barrel Cider, James Finch of Chapel Sider aka The Cider Critic, and Rob Muir of The Temperance Cider Project.
The value and achievement of the bursary in supporting craft cidermaking and orcharding is evident. A 2025 Jean Nowell Bursary recipient, Phil Kester of 99PINES Perry in Gloucestershire says: “The bursary has made a huge difference to 99PINES and our work at the National Perry Centre at Hartpury. It has enabled us both to significantly improve our event sales and bulk storage capacity. With the bursary amount we purchased a new shelf cooler system, which can be both used at the Orchard Centre bar, as well as external events. We were chuffed to be able to use it at the Malvern Autumn show last year!”
“We also purchased some 500L storage systems that enabled us to easily and safely store and draw-off bulk products (rather than juggle multiple containers!). Last harvest we had some amazing volunteer help from local companies after our registration as a Community Interest Company, resulting in over 3000 litres and 34 single perry varieties. The equipment purchased through the bursary will help us store and present perry as best we can, and we are extremely grateful!”
“The bursary helped me make the jump from helping out and working at various cider makers to making my own cider. Knowing someone backed my idea gave me that boost to help me start up this year. The money was really important too and helped me in my equipment purchases.” said 2025 Jean Nowell bursary recipient Ben Fleet.
“The Jean Nowell Bursary was most gratefully received and is enabling me to expand my skills into distilling cider. Since receiving the bursary I’ve done much reading up on distillation techniques and have spent the money on enrolling in the Level 1 Spirits Award Qualification course at the WSET school which is taking place in London this March. I’m really looking forward to this new learning opportunity and have done all the pre reading they have sent through for it. The course covers the basic principles of spirit production, teaches the main types and styles of spirit and factors affecting the flavour of spirits. After the course I’ll be experimenting with my own cider distillation using my pot still and can provide another update on how I’ve put my new skills to use then.” said 2025 Jean Nowell bursary recipient Hiranthi Cook.
Applications are welcome from across the UK. Please view the relevant page on the website here for application forms and guidelines.
Read more about Jean Nowell, including her son, Max’s inspiring tribute on the TCCPA website.
Jan 22, 2026
Thatchers Cider is set to giveaway 500 apple trees to 50 groups across the country, helping them sow the seeds of their own thriving community orchards.
Thatchers Cider is looking for 50 community groups who are doing wonderful things in their local area that would benefit from planting, growing and tending to their own orchard.
Now in its sixth year, the Thatchers Community Orchard Project has already given away over 2,000 trees and plans to give away 500 more this year, offering groups the chance to transform their outdoor areas.
Thatchers is looking for groups and charities making a difference in their communities, both in rural villages and bustling urban neighbourhoods. Whether you’re growing fruit and veg for those in need, supporting people with limited access to green spaces, using nature to boost mental health, or simply want to bring more trees into your neighbourhood, this is your chance to get involved.
Selected groups will receive ten carefully chosen apple trees, from varieties like Bramley, Scrumptious, Dabinett, and Katy, plus all the essentials for planting and care. They will also receive a commemorative plaque to mark the establishment of the orchard. Thatchers’ experts have picked the apple varieties for their delicious flavours, as well as being easy growing and needing minimal upkeep.
Martin Thatcher said: “We believe orchards are special places that have the power to give communities a place to come together, to learn, to share, to connect with nature and reflect on the world around them, all while contributing to biodiversity and creating new habitats for wildlife.
“At Thatchers’ home on Myrtle Farm we’re surrounded by 550 acres of orchards. Spending time in them is something we are lucky enough to enjoy, and we want to share that with others. If you think you and your community could benefit from planting, growing and tending to a small orchard, we’d love to hear from you.”
The Thatcher family has been making cider at Myrtle Farm in Somerset using traditional methods for four generations. They’re passionate about what they do, and that’s why they don’t just grow 8 types of apple, they grow 458. Turning those juicy apples into a refreshing pint of cider is a craft they’ve spent 121 years perfecting. It’s their dedicated attention to detail that delivers the perfect pint of Thatchers, every time.
They’ve used their expertise and knowledge of apple varieties to create ciders with individual character and great taste, such as Thatchers Gold, Thatchers Haze and Thatchers Katy – a single variety cider made using just the delicious Katy apple which many of the community groups will receive.
Applications are now open and will run until 8am on 2 February 2026. Head to the Thatchers Cider website to fill in the form and share with Thatchers how an orchard could benefit your group.
Dec 19, 2025
Devon-based Sandford Orchards is celebrating a fantastic year of awards for its new non-alcoholic cider, Red Zero. It has just been named ‘Low and No Alcohol Category Champion’ by Taste of the West after winning Best Non-Alcoholic Cider at the World Cider Awards, Best New Drink at the Food Drink Devon Awards, Gold from The Farm Shop and Deli Awards and Silver from the Great British Food Awards.
Barny Butterfield, founder of Sandford Orchards comments: “Red Zero has had an outstanding first year, picking up a host of awards that recognise the hard work and dedication that we put into creating it. We started our alcohol-free journey several years ago and took our time to find the right way to make Red Zero. We wanted to produce a non-alcoholic alternative that was as good as our award-winning authentic cider and I think these accolades prove that we have achieved that!”
Red Zero (ABV 0.5%) is an utterly delicious, crisp and fruity non-alcoholic cider created from fabulous apple varieties including Farmers Glory, Dabinett and Sweet Alford. Made using traditional cider methods and the same technology used for Guinness Zero, you’re drinking the real fermented drink with the alcohol extracted. It is a fantastic alcohol free version of our best selling Devon Red with all the flavour but none of the alcohol.
Barny continues: “It’s not just awards that we have accumulated for Red Zero this year. We have also won the admiration of the public with 5 star reviews across the board and TV appearances and press recommendations that have all led to its first supermarket listing. It has been a whirlwind 12 months and, with the exponential growth in demand for exceptional non-alcoholic drinks, 2026 promises to be another exciting year for Red Zero!”
Founded in 2002, independent, family-owned Sandford Orchards is based in Crediton, Mid Devon in the oldest working cider mill in the UK. The area has long been known as one of the most fertile parishes in all of Britain, both for its grazing and ability to grow apples. Crediton sits in the lee of the moors, so receives the right amount of rain and the right units of heat in summer.
Sandford Orchards takes a fresh, natural and low impact approach to producing cider. Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, traditional, fine and fruit ciders.
For further information on Sandford Orchards please visit www.sandfordorchards.co.uk, follow Sandford Orchards on X, Facebook and Instagram.
