“Never to be forgotten, that first long secret drink of golden fire, juice of those valleys and of that time, wine of wild orchards, of russet summer, of plump red apples…Never to be forgotten, or ever tasted again…”
― Laurie Lee, Cider With Rosie
In the 20th century, traditional cider and cider-making gradually diminished along with the rural landscapes described by Lee in his most famous book. But it was once a drink passionately consumed and ritually celebrated amongst the apple-growing communities of Britain. How did this wonderful foodstuff of great English heritage become associated with the diluted, sweetened and one-dimensional shadow of its former self? This is the ‘cider’ that most of us are now familiar with and, if we’re honest, hold in low regard.
But all is not lost. In cider’s heartlands, some producers never lost faith in the ‘golden fire’ and maintained their cider-making traditions and, more recently, a new generation of producers is helping to reinvigorate cider’s image.
Join us and taste a range of ciders made by some of England’s great cider-makers, both traditional and recently established, and pair them with a selection of great British cheeses – this is going to be a delicious quest to re-discover, enjoy & appreciate this traditional, complex, and much misunderstood drink.
Chris George’s love for cheese began when he started working for Neal’s Yard Dairy in 1995. His roles included retail, cheese maturation, wholesale and export. In 2004 Chris established a tastings and education programme for Neal’s Yard Dairy which he ran until he left in 2011. Since then he has earned his Advanced Certificate in Wines and Spirits with the WSET and Concise Certificate in Brewing Technology from The Siebel Institute, Chicago. Based in New York from 2011 until 2016, he learned to brew beer, worked for craft beer company Beer Table in Manhattan’s Grand Central Station, and established and managed the cheese program for Mekelburg’s, a high end grocery and craft beer bar in Brooklyn, New York. He has also taught for a variety of institutions including Murray’s Cheese, New York, The San Francisco Cheese School, California and The School of Artisan Food in Nottinghamshire and was also a contributing writer for The Oxford Companion to Cheese. He has worked for Mons Cheesemongers since his return to London in 2016 and, after developing a passion for cider, established his own cider business, Cork & Crown, in 2019.
Tickets are strictly limited and ticket purchases are non-refundable and non-transferable.
We will additionally provide Sourdough Bread, farm butter and water.
Due to the nature of the event, we are unable to provide alternatives for specific dietary requirements.
As we will be serving alcohol, this event is for over 18s only.