Harry’s Cider are immensely proud to be part of the Somerset farming tradition of growing apples and making cider on their family farm. Using bittersweet varieties of apples such as Harry Masters Jersey, Dabinett, Yarlington Mills and Browns Apple, they produce a delicious range of traditional, sparkling, fruit and mulled ciders, all made with 100% cider fruit, and bursting with flavour.
Harry’s focus on provenance, quality and high juice content has contributed to him striking gold with two major industry awards, firstly the CAMRA National Gold Award, for his Medium Farmhouse “Scrummage” cider, and then British Supreme Champion Cider for his Dabinett lightly sparkling cider.
The rise in popularity of craft cider over recent years has come at the perfect time for cider maker Harry Fry, who established the family-run cider making business Harry’s Cider, at Long Sutton in Somerset, just seven years ago. His focus on provenance, quality and cider made from 100% cider fruit is yielding positive results already for the young cider brand, with growth of almost 50% year-on-year for three consecutive years.
Formerly a dairy farmer, Harry started by making his own cider from the apples left in his father’s orchards, before fully taking over the orchards when his father retired. Harry’s Cider continues to be a family business through and through, with Harry’s partner Alison driving the commercial side of the business, and son Toby handling the social media marketing, outside events, weekly production, and assisting with orchard management. Harry’s daughters Lizzie and Jess also help with some of the many events that Harry’s Cider takes part in across the South West. Harvest time sees them out in the orchards, with Harry’s experience and instinct recognising exactly when to harvest and how to blend the fruit in order to create a fresh, appley and delicious cider.
In Harry’s words “I try to make a better cider every year. It’s not easy but it’s about understanding the orchards and when to harvest, as well as the blending process. That’s what makes the difference between an ordinary cider and something special, which is what we’re always trying to achieve.”
Harry produces sparkling and traditional ciders from a range of apple varieties including Dabinett, Harry Masters Jersey and Yarlington Mills, all grown in his own orchards. As with many craft ciders, his chosen cider blend is something of a signature that has been worked on and refined over several years. He says, “It’s a natural product and every season is different, but we use a blend of varieties to produce our Harry’s Original Cider. I make single varietal ciders from the different apples in our orchards, then I’ll blend them together to produce what I think has the optimum flavour and aroma, and this forms the basis of our cider from one year to the next. We’re incredibly proud to be craft cider makers, making pure juice ciders in the heart of the Somerset ‘ciderland’. Even our single varietal Dabinett, which has a lower alcohol level, is made with 100% cider fruit.”
Asked whether his passion is more about the orchards or the cider making, Harry says, “It’s everything really, from growing the trees at a young age all the way through the process. Seeing the magic of the blossom in the spring; the smell of ripe apples in the orchards; tasting the first juice from pressing; and making fantastic cider.
“When I was dairy farming, my passion was for breeding strong livestock and seeing them improve with each generation. It’s the same with cider.”
We are proud to say that we have collected a number of very prestigious awards over recent years, both nationally and overseas, to include the CAMRA National Gold Award for our traditional farmhouse “Scrummage” cider, Taste of the West Silver and Gold Awards, the British Supreme Champion for our lightly sparkling “Dabinett” cider, and 2 International Cider Challenge awards.