Queuing for cider lollies in the 1960s
In Britain in the 1960s and 1970s the ice cream van used to bring so-called cider lollies, Lyons Maid Cider Barrel and Cider Quench among them. Buying one outside the school gate seemed a bit daring and a little grown up, as a primary school kid. They did not contain any alcohol but for whatever reason – the Trade Description Act, fashion, moral panic – they disappeared. Continue reading
Harry’s Scrummage was named best cider at the CAMRA National Cider and Perry Championships held at Reading Beer and Cider Festival 2018. Nempnett Piglet’s Choice won perry gold. Continue reading
Tom Putt is a dual or triple purpose varietal: an eater, a cooker and a cider apple. It’s a traditional Devon variety classified as a mild sharp and produces a clean, thin, dry cider that improves over time but can be excellent in a blend. Continue reading
The Land We Live In – The Land We Left Behind. Hauser & Wirth, Bruton, Somerset until 7 May
Dressed as an apple tree and sitting in an apple store, artist Marcus Coates answers apple-related questions at the Hauser & Wirth Somerset gallery in Bruton. The installation is part of The Land We Live In – The Land We Left Behind, a big survey exhibition there running until 7 May, 2018. It features work by more than 100 artists from the 1500s to the present. They include Beatrix Potter, William Holman Hunt, Frank Lloyd Wright, Mark Wallinger and Giuseppe Arcimboldo.
Coates’ Apple Service Provider conversations take place in Anchorhold, a geometric wooden structure designed by the architect Sutherland Hussey Harris. It is a modern take on the cells used by the medieval hermits evoked in Chris Newby’s brilliant 1993 film The Anchoress. Coates has repurposed the structure as an apple store where he holds one-on-one performances, which are audio-recorded and played back during the exhibition. Continue reading
A boutique hotel in Devon plans to produce a range of ciders including a Champagne-style apple wine personalised for wedding couples.
The Deer Park Country House Hotel near Honiton has planted 1400 bush orchard trees and has applied for planning permission for a cider barn with a tasting room and laboratory. Managing director Mark Godfrey said the hotel plans to press around 50,000 litres of juice a year and will make a range of 10 drinks including a second-fermented sparkling apple wine ‘like a good Prosecco’, a Sauternes-like dessert cider and a perry. Continue reading