Following a fruitful summer, the first batch of apples harvested from our orchards in Malvern have been pressed and processed at our purpose-built facility in Stourport-on-Severn.

The new site, now fully commissioned and operational, will handle many thousands of tonnes of English apples, six days a week for the duration of the intensive 12-week apple pressing period.

The investment in new and improved equipment at the facility has extended capability and increased capacity.

This will be the first time our unique water cooling system is used during the pressing process. The self-contained and environmentally-friendly system, has been designed to significantly cool a vital element of the pressing process using the riverside location, though not wasting a drop of water.

The first batch of fruit consisted of culinary apples including Katy, Winsor and Falstaff varieties that we use as part of the blend for our delicious Friels First Press Vintage cider. It is made in small batches at 7.4% ABV, using 100% juice from the first press of culinary and dessert apples – resulting in a quality, authentic cider.