Luke’s travels to learn the art of cider-making have taken him from the heartlands of British cider country in Hereford and Somerset to the French cideries of Normandy and to the New World ciders of New Zealand and Australia. He has worked for big producers and small - and watched, listened, and learned.

Finally, armed with a deep understanding of both traditional techniques and the creativity of the new, he was ready to make the kind of cider he is passionate about. Each carefully judged blend is made from the juice of 100 per cent classic cider apple varieties, harvested and pressed in the autumn to ferment over the winter and then matured for over a year. Each batch Luke produces is limited, a one off, fully embracing the seasonal, vintage nature of cider making.