The Newt In Somerset

Cider Is Wine Welcomes The Newt In Somerset To Its Trade Alliance

The Newt in Somerset, built around 1690, captures the essence of a Georgian country home, honouring Somerset tradition and excellence with its own 100,000 litre modern cyder-making facility on site.

The Newt In Somerset was recently awarded ‘Newcomer of the Year 2019’ in the Sunday Times 100 Best British Hotels. However it is much more than an hotel.

“…one of the most exceptional country house hotels Britain has seen. It was in the making for six years, both gardens and hotel opening with admirably little fanfare since the owners, South African Koos Bekker and his wife Karen Roos, prefer to share their creation rather than boast about it.” The Daily Telegraph, December 2019

Cellar Master, Greg Carnell, said:

“The Newt’s Cyder-makers approach the production just like wine, so joining Cider Is Wine is like coming home for our cyders. We bring together ultra-modern cyder-making facilities and techniques, the resource of terrific local orchards, the skill of our cyder-makers and the tradition of the Somerset county to surprise and delight The Newt’s visitors every day. We are now ready to build our trade with cyders that aspire to be the best in the UK on a world stage.”

Alistair Morrell, Cider Is Wine’s Founder and CEO, adds:

“Cider Is Wine is making a real difference to how cider is seen by consumers and trade. The scale and finesse that The Newt in Somerset has built in such a short period of time is impressive. The quality of the cyders speak for themselves and continue to demonstrate where the future for the cider market lies.”

Cider Is Wine’s mission is simple: to create a new drinks segment which distinguishes ciders and perries made from 100% not-from-concentrate juice – in effect ciders made just like wines (but from apples and/or pear juice).

Cider Is Wine members recognise that the alliance addresses the fact that, unlike for wine, there is no global standard for cider, with different countries applying different standards:  from a 0% juice requirement in Australia and New Zealand, to 100% in France and Spain. In the UK cider can contain just 35% apple juice, all of which can be from concentrate.

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