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The Orchard Centre, in the attractive rural setting of Hartpury, Gloucestershire, is now functional - and what super facilities are available in the fine oak framed building!
Conveniently located between the UK’s two main cider production areas of Herefordshire and the South West of England, the Orchard Centre is the main base for the Cider Academy’s courses and Taste and Explore’s activities. It is a unique specialist centre for training in the production of cider, perry, juice and orchard fruit-based products and successful courses are now running, including the ever popular “Cider & Perry - Make & Enjoy”, further details of which are below.
Regular events are being held at the Orchard Centre. Three events were held in 2010: an evening Open-Air Concert in May; a day “In Praise of the Perry Pear” in September and, in November, the first Annual Lecture entitled “The Mystery and History of the Perry Pear”.
2011 events at the Orchard Centre include:
Come and Join us at one of these events at the Orchard Centre - We look forward to welcoming you!
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Cider and Perry - Make & Enjoy
Saturday 1st September 2012 (Gloucestershire)
Saturday 6th October 2012 (Gloucestershire)
Saturday 3rd November 2012 (Gloucestershire)
Cider Making - Principles & Practice
30th April/1stMay - 4th May 2012 (Gloucestershire) - Fully Booked
3rd/4th - 7th September 2012 (Gloucestershire)
Cider Production - Building Expertise (Advanced)
TBA (Gloucestershire)
NACM Certificate in Cider & Perry Appreciation
Wed. 16th to Fri. 18th May 2012 (Herefordshire)
Wed. 24th to Fri. 26th Oct. 2012 (Somerset)
NEW COURSE:
Processing & Packaging Cider & Perry for the Marketplace
9th - 11th May 2012 (Gloucestershire)
Full details of these courses, venue direction map and booking forms
can be found by clicking here
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US Courses in 2012 |
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USA Courses at Mount Vernon, WA.
Cider Production - Advanced:
An Advanced Seminar Series
10th - 14th December 2012
Cider & Perry Production - Principles & Practice
25th - 29th June 2012
USA Courses at Cornell, Geneva, NY.
Cider & Perry Production - Principles & Practice
December 2012
Cider Production - - Building Expertise
December 2013
Full details of these courses, venue direction maps and booking forms
can be found by clicking here
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This tailor-made and expert-led guided tour of western England will not only provide a comprehensive and exclusive insight into cider and perry and an opportunity to experience and learn about a variety of production methods, but will also offer a fantastic opportunity to explore less discovered countryside and to visit key centres of English heritage
For full details of this tour please click here
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MITCHELL F&D LTD. IS PROUD TO HAVE RECENTLY WON
THE FOLLOWING PRIZES FOR CIDER AND PERRY.
In all the training and other support services offered, Mitchell F&D Limited constantly aims to ensure that the information, knowledge and advise provided is always based on sound practical experience, is impartial, is up to date, is of the highest quality and is totally comprehensive. We have no trade secrets!
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The following is the text of an article which appeared in the October edition of the Country Living Magazine:
"go on a course"
Cider Making
Somerset is orchard country and the home of dozens of affectionately named apple varieties, including Tom Putt, Pig’s Snout and Silver Cup. So what better place to learn the art of cider making than at Dobunni Fruit Farm, in Lympsham, on a one-day course at Peter Mitchell’s Cider Academy? Being an award-winning producer himself, Peter had plenty of experience from which to draw expert advice and enthusiasm throughout the morning’s theory session. From fruit farmers to those simply partial to an odd glass of cider, like myself, we sat in the classroom learning about the numerous elements of production. These include apple storage, fruit presses, juice yields, the rule of blending bittersweet and bittersharp apple varieties, cider microbiology and - last but certainly not least - alcohol production. The morning’s class was peppered with several surprising facts, too, such as that apples will float in water, while pears sink. By the afternoon, we were ready to get stuck into the practical laboratory work, for which we paired up. We began by preparing our 5-litre demijohns and poured in 4 1/2 litres of pressed cox juice. To aid fermentation and prevent infection we added sulphur dioxide and then tested for the correct pH level. Next we added the all-important yeast, of which is required an astonishing 100 million cells per millilitre of juice. We calculated the volume of sugar to add based on what alcohol percentage we were after. I plumped for a hefty 8.5%. The sugar is added once fermentation begins so we did this when we got home. The higher the alcohol content the longer the cider will last - though I was pretty sure mine wasn’t going to be around for long. I left armed with the manual Peter had given us and optimistic for my soon-to-be-cider. After two months of maturation, I was able to sip my first glass of home-brew - it was pretty good, actually.” (Article written by Ruth Chandler)
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