Incorporating Brown Snout and Yarlington Mill, this elderflower cider is a refreshing, medium-sweet sparkling drink. The cider is infused with freshly foraged wild elderflowers. Prepare for a fresh and zesty taste. This elderflower cider offers up crisp, green fruit flavour with a Muscat scented finish.
Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment. His River Cottage series of cook books and TV series were inspired by his Dorset smallholding adventures. In perfecting the recipe for this cider, the Newton Court Cider Team ventured to River Cottage HQ. Hugh and team visited Newton Court Farm, spending time in the orchards and learning how cider is made.
River Cottage Elderflower Cider matches perfectly with roast beetroot with garlic; barbecued mackerel, chicken of sausages; fish pie; strawberries and cream.