Although Bushel + Peck are very small cider-making company, they still collect about 2 million apples during the autumn. That’s (quite literally) millions of apples picked by hand, washed by hand, pressed by hand (with a little help from a hydraulic pump) and, once fermented and matured, bottled by hand. All very much like the way cider has been made in Gloucestershire for centuries – using local varieties of local apples to make local cider, to pay farm workers (in part) in times past, and now for enjoyment.
After you’ve tried a bottle of Bushel + Peck cider or perry, we hope you’ll think all the effort was worthwhile.
The business is run along the same sort of basic, decent, principles. For example, the bottles are packed in cartons, bought from a firm that uses only FSC board. It would be cheaper to use a shrink-wrapped tray, but plastic isn’t a renewable resource, FSC cardboard is.
Similarly, the Bushel + Peck pasteuriser was bought from a local engineering company, T Booth Engineering. It would have been cheaper to buy one off-the-shelf, probably imported, but David Lindgren from Bushel + Peck think it’s important to use local skills and resources, wherever possible.
Find out more here.