Their story
Oliver's Cider and Perry is made by Tom Oliver at Moorhouse Farm, Ocle Pychard, Herefordshire, where his grandfather once made cider before giving it up as mechanisation reduced the need for pickers' refreshment. Tom restarted cidermaking from scratch, using fresh-pressed fruit from his own trees and from a small group of partner growers across Herefordshire and the wider Three Counties, fermented spontaneously with wild, native yeasts and without added sulphur. The range spans still ciders and perries, pét-nat styles, canned cider and a fortified cider, with named single-variety products including Stoke Red and Red Dabinett; several bottlings are only available at the Ciderhouse itself.
Uses fresh-pressed fruit from Tom Oliver's own trees at Moorhouse Farm plus a small group of partner growers across Herefordshire and the wider Three Counties; no acreage or tree ages are published.
Apples and pears they nameStoke Red, Dabinett, Gold Rush
What they make
- Stoke Red Cider single variety, still, 5.2% ABV
- Red Dabinett single variety, still, 7.6% ABV
- The Next Big Thing Cider still, 4.8% ABV
- Bottle Conditioned Perry sparkling, 5.5% ABV
- Prim & Proper Perry still, 5.3% ABV
- Royal Cider fortified, 20% ABV
Visiting
The Ciderhouse at Moorhouse Farm, Ocle Pychard
Opening times, as they publish them: Open most Saturdays 11am to 1pm, other times by appointment only; the site asks visitors to check before travelling
The Ciderhouse stocks the full range, including bottlings exclusive to the shop; nearby orchard accommodation (Perry's Roost, Little Owls Barn) is recommended for visitors.
Where to buy
- Online, direct from the maker oliversciderandperry.co.uk
- At the farm or cidery When open