Autumn 2020 will see the launch of the Cider Innovation House created in partnership with Barny Butterfield from Sandford Orchards - opening alongside the exciting Darts Farm Drink Cellar and Tasting Bar.
Barny will be showcasing his blending and cider making and collaborating with other cidermakers, brewers, winemakers and spirit makers to offer you the very best of this artisan adventure.
Ever the energetic explorer, Barny Butterfield explains his inspiration for everything cider. "My philosophy is to be true to the fruit. Believe in heritage. The recipe for our cider is not a secret, it's writ large on the landscapes around our Cider Works.
The difference between good and bad cider is so often the degree of detail the cidermaker is prepared to go to - how fastidious they are!
Barny's favourite apple is the Tremlett's Bitter - thunderously tannic. It's a behemoth of a cider apple from Devon. it's small and conical - very pretty - the Malbec of cider friuit.
You cannot drink this stuff cold - you've got to let it show off its fruit. In a blend it's stunning - it's got a peppery, spicy edge to it.
We ferment our Ice Cider miles closer to being dry - like a drier Madeira. It has this huge tannic structure, because it's 300% apple juice - or 300% cider! - Its got big, strong structural acidity because of the concentration through freezing - but it's dry so it's ageing beautifully and tastes amazing.
It takes four or five months - it's wild yeast. It's very rewarding to be part of a sort of scientific adventure into cider. We're interested in working with others and developing the layers and the depth and the complexity to discover wonderful new ciders.
This seasonal recipe for courgette flowers stuffed with brandade de Nimes, along with a tasty tomato dipping sauce, by Rick Stein is simply amazing - make sure you try it whilst courgette flowers are in season and being picked fresh from our fields.
Spice up your steak... We love this recipe for Seared Skirt Steak with Spicy Chimichurri Sauce from @livbyfood on Instagram!
Join us and our incredible artisan producers; Patrick McCaig of Otter Brewery, Philip Stansfield of Cornish Cheese Co. & Steve Williams of Good Game for an evening of tasting and tales in the Darts Farm Tipis.
Join us and our incredible artisan producers; Barny Butterfield of Sandford Orchards, Mary Quicke of Quicke’s Cheese & Ben Harris of Ticklemore Dairy for an evening of tasting and tales in the Darts Farm Tipis.
Over the past few decades, belly pork has become a rather fashionable cut; it's crisp and crunching skin complements the beautiful, tender meat that sit below it. Extremely versatile it's delicious roasted, braised or fried.
Peter and James of Creedy Carver at Merrifield Farm in Crediton have supplied us with free-range chicken and duck for over 15 years. They share our passion and commitment to rearing birds to the highest standards of quality and animal welfare. To create a spatchcock chicken, our Master Butchers remove the backbone and cut so it will lay flat, making it perfect to cook on a BBQ.