Cider makers bring cheer to Westminster

Cider makers bring cheer to Westminster

Gordon Johncox, the chair of the National Association of Cider Makers (NACM) and the chief executive of Aston Manor Cider, addressed MPs, government officials and industry figures to outline a British success story in need of support.

Gordon outlined how collaboration across the industry by cider makers of all scales is a positive feature, though the hard-pressed sector still needs support from government.

As a relatively small industry, representing the best interests of every cider maker informs all aspects of activity of the NACM. The vision of the association is that all producers can operate successfully and fairly in a competitive market, whilst continuing to support their communities, employees and apple growers.

To enable this, he called for a balanced regulatory environment for cider makers reflecting the unique circumstances of producers. In particular, MPs, Ministers and officials were urged to deliver a consistent application of regulations.

Gordon challenged the Government’s willingness to understand the specific situations of cider makers. While headlines from the Autumn budget stated that cider duty was frozen, ciders in the middle duty band received a 25% tax increase, impacting many small cider makers.

Following his speech, Gordon commented: “Cider businesses of all sizes are working hard to deliver a sustainable future for the benefit of consumers and the rural environment. The industry is a significant part of British heritage.

“We need the support of politicians to work with us to return cider to more positive results, remove red tape and the unnecessary rules that limit innovation and investment.  This support can enable cider makers produce fantastic products that interest in our category.

“We work to see every cider maker flourish and grow in line with their ambitions, whilst maintaining the highest standards. We firmly believe that with our collaborative nature and how we support one another this can be achieved when we can rely on consistent and sensible legislation.

“In recent months we have seen members providing orcharding experts when others experience weather related problems, large companies have supported smaller producers to expand their packaging ranges. When something is challenging or if advice is needed, small producers will always be supported, and to me, this is why the UK cider industry is so very special.”

The Parliamentary Cider Group Reception was an opportunity to showcase the best of British cider, which is home to the largest cider market in the world. The evening was attended by cider makers from across the South West, Midlands and further afield, as well as many MPs that represent cider making regions within their constituencies.

The NACM is the UK cider industry representative body, working on behalf of large and small producers:

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Paprika Pork with Cornish Orchards Heritage Cider

Paprika Pork with Cornish Orchards Heritage Cider

Thanks to the The Fuss Free Foodie for this delicious recipe that includes Cornish Orchard’s Heritage Cider!

  • Pork tenderloin (approx. 440-500g), excess fat and sinews removed
  • 250ml Cornish Orchards Heritage cider
  • 1 medium onion, diced
  • 1 can butterbeans, drained and rinsed
  • 2 tbsp plain flour
  • 1 heaped tsp hot or sweet smoked paprika
  • 6-10 sage leaves
  • 150ml veg stock
  • 2 tbsp thick cream
  • 2 tbsp olive or vegetable oil
  • Salt and pepper
  1. Cut the pork into 1cm medallions.
  2. In a bag, put the flour and paprika. Add the medallions to the bag, hold tightly around the top and shake the bag to coat the pork all over. Place the medallions on a plate.
  3. Add 1 tbsp of the oil into a large saucepan and place on a medium-high heat.
  4. Add the medallions to the pan but do not overfill. Best to do 2 separate batches.
  5. Fry on each side for 2 minutes to add a little colour, then remove to a clean plate.
  6. Add 1 tbsp of oil to the pan and then add the chopped onion. Reduce the heat to low-medium and gently fry the onions for 5-8 minutes until they are translucent.
  7. Add the Cornish Orchards Heritage cider to the pan and increase the heat so it bubbles for 3 minutes and reduces.
  8. Add the sage, butterbeans and the pork (and any resting juices) to the pan. Add the stock and season with salt and pepper. Simmer for 8 minutes.
  9. Remove the pork and butterbeans to a serving dish, leaving the sauce in the pan. Add the cream, stir and bubble on a medium – high heat for 2-3 minutes to thicken.
  10. Pour the thickened sauce into the serving dish over the pork and butterbeans. Serve with seasonal vegetables and bread or new potatoes.

Always remember to wash your hands and boards when handling raw meat!

To watch this video on youtube then please click here. If you wish to browse other recipes involving ciders from our members then please follow this link.