Saxby’s Cider is unquestionably made with love. Each autumn the fruit is pressed on their family farm in Farndish, Northamptonshire. There is no rushing, just carefully selected English apples, using dessert fruits from the East and cider apples from the West. On their own farm they are growing Black Dabinett, Kingston Black, Yarlington Mill, King of the Pippins and Michelin apples. Slowly matured and expertly blended, Saxby’s Cider reflects the unique character of the season. Highly popular, Saxby’s fruit ciders are made only with natural fruit and without anything artificial. Rhubarb, Plum and Blackcurrant ciders that are based on real apple cider are a refreshing craft drink for consumers seeking a more authentic fruit cider.

Their Story

Saxby’s ethos is to produce high quality, authentic cider using fruit from English trees embracing both traditional and modern techniques, for a flavour that can be enjoyed by everyone. Cider doesn’t have to be a large production line drink. Neither does it have to be bland or too niche for the masses.

“I was originally an arable farmer but diversified into cider making back in 2011 when someone wrote to me asking if I had any apple trees, as they would like to buy the fruit to make into juice. I decided to plant some trees for them. While I was planning the new orchard, the thought occurred to me to try making make my own cider. So I visited the West of England and took some advice from cider makers down there.

I tried out my first batch of cider on a home-made press using apples from neighbouring gardens and from the roadside … admittedly not the best but I had got the bug. So my new orchard was planted with a blend of cider apples and dessert fruit – a blend I still use to this day. The business has continued to grow since then, and I use apples from our own orchards as well as others from Northamptonshire and Herefordshire farmers.”

Saxby’s ethos is to produce high quality, authentic cider using fruit from English trees embracing both traditional and modern techniques, for a flavour that can be enjoyed by everyone. Cider doesn’t have to be a large production line drink. Neither does it have to be bland or too niche for the masses.

Philip Saxby

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