Calling all cider lovers.

Fancy doing something a little different? Join us for an exclusive behind-the-scenes cider tour with non other than David Sheppy himself - the master of cider. Over more than 200 years of making real premium craft cider, David is the six generations of the Sheppy family which have weathered the ups and downs of combining farming with cider-making by embracing change and opportunity.

As part of British Cider Week - April 2027. A new initiative led by the National Association of Cider Makers (NACM) which is a campaign designed to encourage consumers to explore the diversity of ciders produced in the UK - David Sheppy is inviting guests to join him on a guided tour of his orchards and production.

Explore the Sheppy's Cider production process, hear his fascinating family history, discover the science behind the craft, and of course, enjoy a guided tasting with Mike our tour guide of our finest blends, chosen by David. 

Included in the ticket price, a welcome cider, a behind the scenes tour with David and Louisa Sheppy, a Guided Cider tasting with Mike our tour guide an a Charcuterie board supper.

Spaces are limited, so don't miss this unique opportunity. 

By visiting us in Spring, the orchards are beginning to bud and bloom. This can be a beautiful time to catch the orchards with freshness in the air. Although we cannot promise the weather conditions during your visit - we will do our best to cater the tour to the overall preference of the group. For example, if the weather is not as bright as we had hoped we may lead you to a different point in our orchards.

Meal - Charcuterie boards (GF, V, VG available on request) 

Charcuterie Meat board - Prosciutto, salami di Napoli, pepperoni, grana Padano, bocconcini, marinated mixed olives, roasted peppers, artichoke hearts, sun blushed tomatoes, Italian salad leaves and rosemary focaccia.

Mezze Charcuterie of Mixed Olives, Falafel, Beetroot Hummus, Zaatar Yoghurt, Grilled Aubergine and Pepper Vegan burrata cheese drizzled with tahini dressing and served with flatbread