The Lambourn Valley Cider Company was formed in December 1995 to produce real Berkshire cider from local apples. Their policy was to use fruit of all types - cookers, eaters, crab apples and even some genuine cider apples such as Dabinett - which grow in orchards and gardens and on farmland in the countryside around Newbury. They have also produced a perry - a rare enough drink anywhere and almost unheard of in Berkshire.

Whatever different varieties of fruit went into the press, they all had one thing in common - they came from trees unsullied by pesticides and growing on land free of artificial fertilisers and agrochemicals. Although they are not registered with the Soil Association, Lambourn Valley cider and perry are effectively organic.

As from Autumn 2007 Lambourn Valley decided to downsize by ceasing the production of cider and concentrating instead on making bottle-fermented perry. This will be sold at outside events, together with the produce of the two other local cider makers, as part of an informal consortium to be known as West Berkshire Cider Makers.

The use of culinary rather than cider apples produces a drink in the tradition of Kent and East Anglia, rather than the West Country. Consequently, Lambourn Valley ciders have tended to be fruitier and less nutty than those of Somerset and Herefordshire. On the other hand, Lambourn Valley perry has been made from what is almost certainly a genuine perry pear.

The Malt House, Great Shefford, Hungerford, Berkshire RG17 7ED

Not open to the public! Please do not visit these premises without first telephoning.

Lambourn Valley have decided not acquire either a Premises or Personal Licence, so their products will only be on sale at the various outside bars which they will be running in the course of the year. Check the Events Diary on the Lambourn Valley website.