We planted 1,600 cider apple trees in 2012, and had our biggest harvest of a whopping 40 tonnes of fruit in 2023.

We grow traditional cider apple varieties, which are rich in tannin and acidity, making for a full-bodied and well balanced sip.

Our orchard is organic - instead of spraying chemicals and mowing between the rows we use chickens & sheep to keep things fertilised and tidy.

It’s all part of our farm practicing regenerative agricultural methods to produce the best tasting food & drink whilst trying to improve the ecology and soil health on our land.

Our apples are cleaned and scratted into pulp, which is left to sit for 24 hours for better juice extraction. The pulp is shovelled onto cloths, which are folded into parcels and stacked between slatted wooden boards. A hydraulic ram presses the stack to squeeze out the liquid, whilst we try not to get stung by juice drunk wasps.

The juice is filtered and pumped into a tank, and what’s left in the cloth is fed to the cattle - hence the name Silly Moo Cider.

We leave the wild yeasts to work their magic slowly over winter, and look forward to the new batch of cider in the spring.

Once fermented, our cider is blended with fresh juice and packaged for drinking.

We serve pints and sell bottles & cans on the farm every Saturday, and through independent retailers, pubs and restaurants.

If you’d like to try our cider, pop in one Saturday or have a look at our list of stockists here.