A rosy future for cider

When we watch chefs on TV they often have a bottle of wine on hand to splosh into their dishes. In the search for creativity and enhanced flavours, beer and cider are also being used as ingredients.

cider apples

West Country chef and cider advocate Hugh Fearnley-Whittingstall explains why he uses cider in his cooking;  “Good cider apples have sweetness and acidity, as well as a spectrum of wonderful flavours ranging from the tannic to the perfumed. Crush the fruit and ferment its juice, and those flavours gain a whole new boozy, toasty, sweet-sharp dimension. Using cider in cooking is a bit like using fruit and wine and perhaps a little vinegar and a pinch of sugar all at the same time. No wonder it can bring a dish alive.”

Local cider maker Aston Manor share the love for this ingredient and have collaborated with Birmingham chefs to put some fizz into new dishes using cider.

Back in December I reported on their collaborations with Pushkar, who created the deliciously slow-roasted ‘Drunken Duck Batak’ with Malvern Oak cider. The bakers at Yorks Bakery Café also made a Toffee Apple Cider Cake with Kingstone Press cider.


Aston Manor’s latest partnership is with Fleet Street Kitchen. When head chef Steve Wakefield was invited to create a dish using Kingstone Press cider,he came up with a fabulous cider marinated lamb cutlets, on a rosemary rosti with apple jus and cider sauce.

As the UK’s largest independent cider maker, Aston Manor has more than 300 acres of orchards in Malvern. This year they are planting 1,000 acres of new orchards to add 350,000 more trees.  Managing Director Gordon Johncox said: “In our thirtieth year this is a planting scheme on an enormous scale. This both signals and supports our intention to work with growers to source the best fruit to be able to make top quality cider.”

Look out for more of their anniversary celebrations throughout the year, including the inaugural #FutureFoodies event in June.

Aston Manor pairs up with Birmingham foodies

Pushkar curry






Did you know that half of all of the apples grown in the UK are used by cider makers? The industry has planted 8,000 acres of new orchards, over four million trees, to quench our thirst for cider as sales continue to increase.

As well as drinking cider on its own, the UK has a long tradition of pairing cider with food, dating back to the 17h century when it was the tipple of choice for aristocrats. With so many different UK orchards and producers it is a very accessible drink.

In Birmingham this Christmas, you can try some new cider-based treats that Aston Manor has created with Pushkar, Nuvo and Yorks Bakery Café.

Pushkar has taken the cider maker’s Malvern Oak and created the deliciously slow-roasted ‘Drunken Duck Batak .  Nuvo has mixed Press 81 with spirits to blend the ‘Licor 81’ cocktail. For those with a sweet tooth, the bakers at Yorks Bakery Café have made a Toffee Apple Cider Cake with Kingstone Press cider. You can also sample them at the Brindleyplace Presents Christmas  event on 4th December,   BIG Christmas Party and Acorn’s Santas on the Run event on 8th December.