Join makers from around the world for a feast of cider and food, like no other.
A five course menu created by head chef Oscar Davis, will be paired with ten fine ciders.
~ Welcome ~
Jaanihanso - Brut Methode Traditionnelle
Find and Foster - Woodrow, bottle fermented
~ Heritage beetroot, radish and ewes curd on sourdough ~
Angry Orchard - SuperNatty
~ Smoked Haddock, Chervil and Parsley soup ~
Little Pomona - Farm series, dry cryo-conditioned sparkling
~ Story organic pork belly with spring greens, spicy haricot bean cassoulet ~
Ross on Wye - Raison d’Etre
Wilding - Babouche
~ Summer berry crumble with house vanilla ice cream ~
Eden - Brandy Barrel Aged Heirloom Blend Ice Cider
~ Selection of English Cheese, pear chutney and crackers ~
Once Upon a Tree - Dabinett and Pinot Co-Ferment
~ Finale ~
Pilton - Pomme Pomme
Oliver’s - Bottle Conditioned Perry
