We’ve been a member of the Slow Food Movement since 2018. You might have noticed their snail logo on our bottles and we thought you might like to know more about the organisation represented by this shelled gastropod and hear how it aligns with our ideals.
Origins
Back in 1986, one restaurant opening in Rome sparked a widespread national protest. Close to the Spanish Steps, in the heart of the historic capital of a food-loving nation, McDonalds opened its doors. Whilst some embraced this modern American lifestyle choice, Carlo Petrini was one of many who was horrified by the potential impact on the future of Italian cuisine. As the 9007th McDonalds wooed the younger generations, Carlo feared the death knell of home-grown, home-cooked, sustainable, sociable meals. In response to this fast food explosion, he established the Slow Food Movement.
Philosophy and Principles
Over the last forty years, the organisation has grown from humble beginnings to become a global, grassroots movement with thousands of members around the world. Their philosophy links the pleasure of food with a commitment to community and the environment. They believe in good, clean and fair food for all. They champion sustainably grown, local, seasonal produce that is used to create high quality, delicious and nutritious food and drink for consumers and provides a fair wage to producers. They offer a broad range of support and education and run programmes, such as the Ark of Taste, that aim to preserve biodiversity through protecting heritage breeds and heirloom crops.
How We Align
When we were introduced to the Slow Food Movement, we instantly knew that we were on the same page. In a world of ultra processed food, short cuts and short termism, the future for our kids can sometimes look a little bleak. But we are very lucky in our corner of the country. We can stand with our local farmers in their beautiful, ancient orchards, breath in the fresh air, marvel at the bees buzzing around us and wash it all down with a bottle of authentically made cider. We know that we need to preserve this for future generations and that’s why we are members of the Slow Food Movement. We are committed to supporting our local farmers to sustainably grow apples to create fabulous cider, produced using traditional methods and no added nasties. We are also committed to keeping the Westcountry cider heritage and traditions alive. We’d summarise our commitment as sustainability, community and taste.
Sustainability
Our approach to cider is naturally sustainable. It is made from real cider apples that grow on trees in orchards where the deep roots, the trunks and branches all lock in carbon, as do the leaves and unharvested fruit. We don’t disturb the soil in these orchards and allow apples and leaves to add organic matter to the ground to continuously improve it. Our orchards support biodiversity by acting as homes and larders for a huge range of creatures. During blossom time, a 20 acre orchard serves up 900kg of nectar and 3.5 tons of pollen and the apples, both on the tree and later on the ground, all provide a hugely welcome larder for insects, birds, bats, hedgehogs, mice, voles, owls, foxes, badgers and more. We are also working with Bristol University to identify and preserve ancient apple varieties for the future.
Community
We are honoured to be part of a buoyant community of artisan producers in the South West and beyond. We work closely with our farmers and we support fledgling cidermakers through our Breakthrough Cider Maker Awards. We know that we are not in this alone! We also take seriously our responsibility to preserve time-honoured festivities that are part of our cider making heritage, particularly in our home town of Crediton. We think it is incredibly important to continue traditions such as wassailing and Franklin’s Night because they bring the community together and they remind us all of the fragility of the natural world and our reliance on it for our food and drink. We also love any excuse to get the locals together for a cider-based celebration and throw open our doors for pizza and cider every Friday and Saturday night.
Taste
At the end of the day none of this would be possible if we didn’t produce great tasting cider. We use 100% fresh-pressed, not from concentrate, West Country cider apples. Unlike mass-produced ‘cider’ made from concentrated apple juice that can be fast-fermented at high temperatures and bottled within two weeks, our low impact cider takes a lot longer. Our fresh juice cold ferments and then matures for at least six months, sometimes up to 18 months. As cider ages, the tannins and polyphenols develop to give it magnificent layers and depth. For us, it is not about turning things around quickly, it is about making the very best cider we can.
Slow Food & Drink
In a world of very fast food, we challenge you to find time to seek out some slow food and drink options. Think local, seasonal and ethical produce that connects palate, planet and community. Enjoying great tasting food and drink in the knowledge that you are supporting the environment, producers and the future of great British food will just make every mouthful even more delicious.
