Our Apples
Each has its season. In approximate ripening
order.
- Irish Peach
- Miller’s seedling
- Laxton’s Epicure
- Baker’s Delicious
- Ellison’s Orange
- James Grieve
- Saint Edmund’s Russet
- Sunset
- Lord Lambourne
- Pitmaston Pineapple
- Margil
- Ribston Pippin
- Egremont Russet
- Orleans Reinette
- Rosemary Russet
- Red Pippin
- Bramley
- Kidd’s Orange Red
- Spartan
- Suntan
- Huesgen’s Golden Reinette
- Adam’s Pearmain
- Ashmead’s Kernel
- Winter King
- Sturmer Pippin
- May Queen
We sell these apples locally as they become ripe, either from the tree or from natural storage. We ALWAYS offer free tastings so you can judge for yourself, as although all these apples are good, everyone has their favoured sorts.
The supermarket led apple “industry” prefers it’s product uniform and predictable, hence natural ripening of apples to develop their full natural flavours is impractical. However, as we are small (1,000 trees in 5 acres) we can let the fruits ripen each in its season, to give a range of all the wonderful flavours of which this generous fruit is capable of offering.
Cider Apples
These apples are characteristic of England’s West Country and tend to have high levels of bitter tannin, which gives texture, mouth feel and complex aromas to vintage cider. They are not suitable to eat raw, but make great cider mixed with ordinary cooking and eating apples.
- Kingston Black
- Dabinett
- Yarlington Mill
- Crimson King
- Sweet Alford
- Tremlett’s Bitter
- Harry Master’s Jersey
This year we made about 50 gallons of cider using our vintage cider apples and any dessert and cooking apples we didn’t sell. We were able to obtain a 42-gallon hogshead previously used for rum from Vigo vineyards in Devon. We hope to bottle and sell this at local farmers markets next autumn.
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