
Apple Harvest Day
Pick, sort and press with the orchard team, then take home a bottle labelled with the day's date.

Nine hundred trees come into blossom within about ten days. The estate turns white, the air is heavy with it, and we hang lanterns down the rows for one night.

The quiet, technical months. Fruit is thinned by hand so the rest can grow, and guests who ask get taught to read a tree's health by its leaves.

Cloud moves through the rows at eye level. The fruit swells, the forest floor fills with mushrooms, and the cider cellar becomes the best room on the estate.

Six weeks of picking, sorting and pressing. Every guest who wants to works a morning in the rows and leaves with a bottle dated the day they made it.

Pruning by hand in the cold, the cellar at its best, and adopted-tree certificates issued by the fire while snow closes the upper road.
Blossom in April, its harvest in September, a bottle of its cider each winter — wherever in the world you are. Choose a variety and a plan.
Most are included. All of them are arranged the same morning if the weather turns.

Pick, sort and press with the orchard team, then take home a bottle labelled with the day's date.

Ten days of blossom, lantern night in the rows and painting tables under the trees.

Ninety minutes on grafting, soil, pollination and why hail nets changed everything here.

Small baskets, a junior badge and a tree they get to visit every year they return.

Four varieties beside four ciders in the cellar, with the kitchen sending up cheese.

First light in the rows with a working landscape photographer. Phones entirely welcome.

Leave your email and we'll send a code good for a week on any direct booking.