The Fine Cider Company

With just one week to go, the London Cider Salon returns to the Tate Modern for its fourth year this Bank Holiday Sunday! This year’s celebration is proudly supported by @thenewtinsomerset , inviting you to explore a curated selection of finest ciders and perries while meeting the dedicated producers behind them. The Newt’s cyder is a pure expression of the Somerset landscape, crafted from 100% pressed juice sourced from its 67-acre orchards, which are home to over 70 apple varieties including the historic Yarlington Mill. By treating the harvest with fine-wine reverence—utilizing patient cold-fermentation and maturation in the Cyder Cellar—The Newt produces a “liquid gold” that is poised and clear. This craftsmanship was recently celebrated at a sold-out paired dinner at the Tate Modern. The evening showcased the abundance of their estate, featuring everything from foraged wild garlic and spring cabbages to buffalo-milk cheeses and heritage British White beef. Each course was thoughtfully matched with cyder to highlight the complexity and character of traditional Somerset cider making. Don’t miss this unique opportunity to experience the finest ciders & perries - book your ticket today via the link in our bio! THE LONDON CIDER SALON Date: Bank Holiday Sunday, 24 May 2026 Time: 15:30 - 18:00 Location: Blavatnik Building at Tate Modern, Bankside, London SE1 9TG Tickets: £30 / £25 for @tate Members

The cider club tradition stretches back centuries, mixing scientific refinement with deep community spirit. Did you know the 17th-century Royal Society, the birthplace of modern science, was essentially an upmarket ‘Fine Cider Club’? Members were meticulously researching apple varieties, soil, and regions to elevate British cider to an art form. In 1662, John Beale presented his Aphorisms on Cider, revealing the scientific method for creating a “spriteful and winy” cider that “dances in the cup” and has a “head and foaming” (what we now call sparkling!). The key? Adding sugar to bottled cider. Specifically, Beale suggested adding “as much as a Walnut of Sugar” to the bottle—which equates to about 18–20g, nearly identical to the dosage used by today’s sparkling wine producers for secondary fermentation. That combined with Verre Anglais, a glass bottle strong enough to handle the pressure effectively established the “Traditional Method” for sparkling cider & perry well before the rise of Champagne. While 400 years ago, the finest ciders were served in crystal flutes,the most prestigious apple and pear varieties were carefully selected and celebrated, with even the king maintaining a personal favourite a different tradition was bubbling up in the West Country were cider clubs made up of old farm workers who had a cider press tucked away in a shed or a pound house. These men had a great thirst and even greater cider making knowledge and a keen interest in orchards. Today, clubs are often the heart of the community in villages, filling a social vacuum and bringing people together, activities are casual and convivial, focusing on making apple juice and cider, hosting apple days and Wassails in winter. There are numerous clubs popping up all over the country centered around a beloved local or community orchard, hosting makers, or making annual trips to visit producers sharing bottles and stories. We are excited to host the next gathering of @londonciderclub upcoming Thursday with a special guest Polly Hilton of @findcider . Find a ticket link in our bio. Join your local club today! Tag your favourite one in the comments!

Based in Somerset, Beccy and Sam of Wilding Cider are widely regarded as some of the region’s most innovative producers. Their craft is defined by a commitment to minimal intervention and a deep respect for the landscape. They hand-harvest fruit from traditional, biodiverse orchards that serve as chemical-free grazing land for livestock. In the cellar, this philosophy continues with fermentations powered exclusively by wild yeasts, entirely eschewing the use of sulphites, filtration, or pasteurisation to produce ciders that are poised, clean, and full of character. @wildingcider will be joining us for the London Cider Salon and the Trade Day at the Tate Modern later this month! We are also delighted to present seven new releases, ranging from food-friendly dry ciders to rare and unique high-ABV perries. ✨ Burlands 2024: An approachable, soft single-orchard blend featuring hints of cinnamon and ripe berries. ✨ Stoke Red 2024: Their first single-variety SR release in four years; a medium-sweet cider with delicate rosewater and strawberry notes. ✨ When The Fieldfares Come 2024: A full-bodied, bittersweet blend offering bright acidity and notes of orange and leather. ✨ Burlands 2023: A robust and lightly sparkling medium cider defined by notes of red apple, leather, and baking spice. ✨ November 2024: A luxurious sparkling perry with notes of poached pear, sweet almond, and sticky date flavors. A very limited release this time! ✨ Major / Minor 2023: A structured, still, and bone-dry cider with a food-friendly mineral finish. ✨ Moorcroft 2022: A bold, rare single-variety perry with a high ABV and a character reminiscent of lemon marmalade and honeydew. In addition to these bottles, we have two new curated selections for you, one featuring the latest releases and another offering a vertical tasting of the Burlands single-orchard blends. Head over online for more info and the tickets. See you at the Salon!

The London Cider Salon at Tate Modern is coming up fast! Join us on Sunday, 24th May, for a celebration and tasting of the world’s finest ciders and perries. You will have the unique opportunity to meet the makers in person! We are especially honored to be joined by three exceptional international producers: Christine Bauman Walter – Bauman’s Cider - Oregon, USA Christine founded @baumanscider Cover a decade ago on her family farm in Oregon’s Willamette Valley. Her team has consistently earned “Cidermaker of the Year” honors across the Northwest and the US. Beyond the farm, Christine serves as President of the American Cider Association and on the board of the Cider Institute. She is a tireless advocate for cider quality and market access, traveling the world in search of the perfect glass. For Christine, the best part of the industry is the community: “I LOVE THESE PEOPLE!” Aaron Burr Cidery - New York, USA Based on a 200-year-old subsistence farm in the Catskill Mountains, this husband-and-wife team is on a mission to revive the aesthetics of early homesteaders. @aaronburrcider produce what they call the “nightly table wine” of the early United States, relying on the unique characteristics of the Northeast’s abundant wild apple trees. Founder Andy Brennan is also the author of Uncultivated (2019), which explores wild apples and the art of making a living through real cider. Eric Bordelet - Normandy, France A former sommelier at the three-star restaurant “Arpege” in Paris, Eric Bordelet returned to his family property in Normandy in 1992. He approaches cider and perry with the intensity of an oenologist, growing over 20 apple and 15 pear varieties. His artisan, “apothecary” style is admired by connoisseurs worldwide. @domaineericbordelet works organically on his 23-hectare estate, producing ciders and perries —in a delicate, gently sparkling style. Book your tickets today via the link in our bio!

The London Cider Salon is less than two weeks away! We are excited to host numerous growers and makers from the historic cider lands of Herefordshire. Joining us will be: Ross-on-Wye Cider & Perry Company @rosscider located in the heart of Herefordshire, grows more than 100 varieties of heritage apples and pears to create natural, wild-fermented drinks. Each of their releases is a deliberate expression of their farm’s terroir, ranging from single-variety showcases to intricate blends that reflect the landscape’s diverse fruit tapestry. By combining deep family tradition with a forward-thinking, innovative craft, they produce an eclectic portfolio where every bottle tells a unique story. Oliver’s Cider and Perry No fine cider event is complete without Tom Oliver, Often hailed as the “godfather” of the movement. Merging centuries of regional heritage with decades of mastery, he utilizes wild yeasts and barrel aging to create seasonal releases showcasing Herefordshire fruit, defined by a philosophy that prioritizes character, balance and “drinkability, @tomoliverscider truly “takes what the fruit gives,” with every barrel carefully tracked to become a vintage, a unique blend, or a single varietal. Beyond cider and perry, Tom is delving into the world of spirits, researching historical archives to find traces of English distilling traditions. 📣📣📣 Attention Trade: Don’t miss our exclusive Trade Day on Monday 25th. We’re collaborating with Neal’s Yard Dairy to offer an unbeatable mix: the finest ciders & perries paired with exceptional farmhouse cheeses from @nealsyarddairy . This is a trade-only event—RSVP via the link in our bio!

Each spring, Herefordshire undergoes a breathtaking transformation as blossoms blanket the landscape. The air, thick with a heady fragrance and drifting petals, teems with life, from singing birds and hares to busy bees. During this peak flowering season, the county’s orchards offer truly spectacular vistas. Numerous trails crisscross the county, including The Herefordshire Trail and more cider-centric routes such The South Circuit: The Redstreak which features @tomoliverscider , @littlepomona , @greggspit , @rosscider . For maps and further resources, visit the @ramblersgb Ramblers or @visit_herefordshire websites. The bank holiday weekend hosts @big_apple_herefordshire ,an annual celebration set amidst the famous orchards of Marcle Ridge.The event offers guided walks, showcases, and talks, with nourishing food prepared by local volunteers. One of these sessions, led by Geoff Newman of Natural England, focused on the preservation of traditional orchards and how their management can assist nature recovery. He highlighted how these function as priority habitats though often small, compared to deciduous woodlands or hedgerows, possess immense ecological significance. Beyond ecology, the growth of over 1,000 community orchards in the last two decades highlights their social value. These spaces promote physical and mental well-being, offering tranquil environments where people can connect deeply with nature. Representing @baskets_and_bees Paul Hand shared the original poster from the inaugural Apple Day held in London’s Covent Garden. Launched by Common Ground in 1990, the initiative was designed as both a celebration and a demonstration of the diversity we risk losing—not only in apple varieties but in the richness of our landscape, ecology, and culture. It has also played a part in raising awareness in the provenance and traceability of food. This effort continues through the work of various charities. Notably, the @ptes_org which is currently developing a comprehensive index of every traditional orchard in England.

Join us for a fascinating, flavour-packed evening with Devon cidermaker Polly Hilton of Find & Foster. Thursday 21st May 7.30 at The Fine Cider Company in London Fields. Polly will guide us through a flight of five of her fine ciders—each one a different expression of orchard, apple variety and craft. Passionate and inspiring, Polly is a great guide to understanding more about these wonderful drinks and how they are made. Expect beautiful method-traditional cider made like Champagne, wild ferments, cider from regeneratively farmed apples, juicy soft dessert ciders and plenty of time for questions—how it’s made, why it tastes the way it does, and what to pair it with. Whether you’re a cider club regular, beginning to be cider-curious or a long-time fan, this is your chance to taste, learn and chat directly with the maker behind the bottle. Spaces are limited: book now! - link in the Bio to Eventbrite for your ticket. @findcider @fine_cider #realcider #cidertasting #cider #londoncider

The London Cider Salon at Tate Modern is fast approaching! Join us on Sunday, 24th of May to celebrate and sample the finest ciders and perries alongside the makers themselves. Visit the 6th floor of the Blavatnik Building at Tate Modern to explore over a hundred different bottles from UK and international growers. All tastings are included in your ticket price. Meet the Makers: Rawlins Family Cider Specialising in keeved ciders, this small-scale Somerset maker uses hand-picked fruit from traditional orchards. By focusing on local varieties, @rawlins_family_cider save fruit from waste to create naturally sweetened ciders with a natural sparkle. Smith Hayne Based on a Devon farm dating back to 1333, Anna and Will of @smithhayneorchards have been crafting cider for over a decade. They manage 13 different varieties and perform every step by hand—from harvesting to labeling. Their ciders are unfiltered, unpasteurised, and never back-sweetened, ensuring a low carbon footprint. Skyborry Cider & Perry Founded in 2010 by brothers Adam and Dani Davies, @skyborrycider operates on the border of Wales and England. They work with biologically diverse relic orchards to produce hand-harvested, spontaneously fermented ciders and perries. Recently, they focused on single orchard blends to highlight specific varieties and locations. Starvecrow & Walgate Wine @starvecrowcider Crafted by Ben Walgate in East Sussex using fruit from neighboring orchardist Steve Reeve, these ciders demonstrate the heights a talented maker can reach with non-traditional varieties. Dry, lean in tannins, and beautifully oriented toward a bright acidity, they are truly the white wines of the cider world. @walgate.wine is Ben’s solo project, an evolution of his expertise in fruit and fermentation. Book your tickets today via the link in our bio!

The London Cider Salon is less than 3 weeks away! We’re hosting an exceptional set of over 30 cider, perry and spirit makers, all there in person, pouring for you on the day. Come and sample ciders from three makers who not only have wonderfully evocative names, but also truly exceptional stories. Capreolus Distillery - Cotswolds: @capreolusdistil Eaux de Vie are born from a deep respect for the fruits and plants of the region. Hand-graded and wild-fermented, these distillates capture the essence of up to 62kg of local fruit per litre. This extreme concentration elevates normally subtle aromas and flavours, creating expressions of the fruit, blossom, tree, and climate that are truly transcendental. The name is the Latin term for the roe deer, Capreolus Capreolus—a delicate animal that often accompanies the harvest, serving as a reminder of the fleeting beauty they strive to preserve. Sobremesa Drinks - Mid Wales: @sobremesa.drinks located near the Bannau Brycheiniog and Black Mountains, crafts terroir-driven natural ciders and farmhouse beers They grow their own organic soft fruits in Hay-on-Wye to flavor their drinks, operating on a circular economy model celebrating Welsh terroir. Their Fermentery, Tap Room, and Bottle Shop is open to all. The name, /soβɾe’mesa/, refers to the cherished post-meal time spent chatting at the table. Coddiwomple Cider - East Sussex: @coddiwomple_cider is run by experienced winemakers Sebastian and Maheshika, who apply their expertise to craft sophisticated, bold, low-intervention ciders from unsprayed English fruit. They use the ‘rural method,’ allowing natural fermentation to halt, resulting in a gentle bottle spritz. Their name, (‘Kod-ee-wom-pl) meaning ‘Traveling with purpose to an as yet unknown destination,’ reflects their sustainable, quality-driven journey. THE LONDON CIDER SALON Date: Bank Holiday Sunday, 24 May 2026 Time: 15:30 - 18:00 Location: Blavatnik Building at Tate Modern, Bankside, London SE1 9TG Tickets: £30 / £25 for @tate Members ( link in bio). Your ticket includes all tastings!

We will be at The London Cider Salon on the 24th May at Tate Modern pairing farmhouse cheeses with ciders and perries. Work in hospitality? We will also be hosting a trade tasting day along with The Fine Cider company on the 25th. Book your tickets and sign up via our link in bio. Photos: James Moriarty

Join us for THE LONDON CIDER SALON! 🥂 Discover and sample a diverse selection of ciders and perries from the UK and abroad next Bank Holiday Sunday, May 24th! Sharing their latest creations will be: Vagrant Cider - Cornwall: Shaped by wandering feet and feral fruit, Vagrant gathers apples where they grow uninvited in hedgerows, old gardens and forgotten corners, fruit shaped as much by weather and neglect as by intention. Each @vagrant.cider is an attempt to translate the Cornish landscape into liquid, allowing the fruit to arrive at its own truth without being forced into clarity or polish. James Fergusson is also the man behind some other fascinating projects: @someinterestingapples and @vagrantspomona . Wingfield - Suffolk: Made by Jamie and Will, Wingfield uses a variety of hand-picked and wild-fermented fruit. They blend the strong green acidity of culinary apples like Bramley with Herefordshire bittersweet cider apples (Dabinett & Michelin) for a complex, full-bodied experience. @wingfield_cider will be featuring their 2023 new vintage releases, “Heron” and “Gerald”! Thornborough Cider - Yorkshire Dales: This small-batch craft cidery blends traditional cider apples with rare and historic northern varieties, using fruit from their own and local orchards. Pressed using a traditional rack-and-cloth press and crafted with time-honoured techniques, including the Champagne and Charmat methods, @thornboroughcider is made with nothing but pure juice, wild fermentation, and patience. This approach has earned them international awards. Date: Bank Holiday Sunday, 24 May 2026 Time: 15:30 - 18:00 Location: Blavatnik Building at Tate Modern, Bankside, London SE1 9TG Tickets: £30 / £25 for @tate Members - all samples are included in that price. ( ticket link in bio)

The London Cider Salon is back! We’re bringing you an incredible lineup of over 30 makers dedicated to preserving heritage and crafting world-class, natural cider and perry. Join us for a deep dive into Devon’s thriving craft scene! Meet the makers: Find & Foster: Polly & Mat are dedicated to regenerating England’s essential cider heritage through the active restoration of Devon’s historic orchards and some fine cider making. Their work is a story of regeneration and a pure expression of their unique terroir. @findcider use time-honoured techniques like pét-nat and barrel aging to produce complex, elegant ciders featured on the wine lists of top UK restaurants. Rull Orchard: Claire and Mike craft wild-ferment, natural cider and perry from their unsprayed orchards in the heart of Devon. They handpick their fruit, focusing on traditional orchard preservation and regenerative land management. @rullorchard ciders are a true representation of the land’s richness, showcasing the diversity of the varieties they harvest while supporting the return of nature and biodiversity. Glean Cider (NEW to the Salon!): Karim, Joe & Jade cultivated their passion for cider-making as a hobby for 10 years before launching @gleancider in 2020. The name ‘Glean’ is inspired by the practice of collecting apples that might otherwise be left on the ground, an ethos they apply throughout their operation. This includes using repurposed coffee sacks for collecting and reusing empty bottles from restaurants. Sandridge Barton: Situated on the south Devon coast, Sandridge Barton is known for its wines, but after taking over the Estate, they found themselves with established orchards. Applying the same wonderful care and attention to detail as they do their wines, @sandridgebarton craft exceptional cider from this bounty. 🗓️ Bank Holiday Sunday, May 24th 📍 THE LONDON CIDER SALON 2026 at Tate Modern Book today via the link in our bio!