…the back story

Bollhayes Cider was established in 1988 by Alex Hill and his late wife Bee. The cider orchard was planted then and in the early years apples were bought from old orchards on neighbouring farms. The bought-in fruit was gradually replaced by the apples from our own orchard, which now provides about 60% of our needs.

Initially nearly all the cider was sold draught, in 5 gallon barrels to enthusiastic traditional cider drinkers and to pubs and festivals. Then, following the lead of James and Cathy Lane of Gospel Green Cyder in Sussex, we began production of bottle-fermented cider, bottling the 1992 vintage in the spring of 1993. By 1994 we had bottled cider to sell and with some modest promotion it was an immediate success. Glowing praise in the press and on TV led to sales in the UK and abroad.

As the years progressed Alex’s day job as the founder and manager of Vigo limited (suppliers of equipment to drink producers) became more and more demanding and time-consuming. The cider business had to take second place. From 2004 until 2013 no cider was bottled. With Alex’s withdrawal from day-to-day involvement with Vigo he can now concentrate on the enjoyable job of making cider.

…the art

…of taste; Bollhayes paint with apples. It’s the intimate knowledge of place and seasons, not just the varieties that allow him to create a cider with depth of character. We always seek something with the right acidity, that gives a length to the taste and a clean finish; tart but not sour… dry from lack of sugar rather than dry from so much tannin that your tongue is remodelled as sandpaper.

Bollhayes bottle fermented cider is made with the same attention to detail as the great wines. Although there will be differences in flavour with each year, it will always be recognisably as ‘Bollhayes’.

…the science

…of bubbles: The bubbles are created by the yeasts in secondary fermentation. Using exactly the same method as for Champagne, the yeasts convert sugars into carbon dioxide and alcohol.

So having first made cider from 100% cider apple juice in his scrupulously clean, stainless steel tanks, Bollhayes, using Champagne bottles and yeasts, stacks the 3000 bottles in the cellar for 2-4 years. Then, slowly, slowly, the bottles must each be turned and up-ended, ready to be dis-gorged of the spent yeast. Once corked, and wired, the cider is ready for you to enjoy at your own pace.

New ownership

Bollhayes has been a cherished local gem for years, renowned for its traditional methods and exceptional quality. Now, under the enthusiastic new ownership of Steve and Zoei Dixon, we are more committed than ever to continuing the legacy of crafting outstanding cider that reflects the rich heritage and vibrant spirit of our region.

Steve and Zoei bring a fresh vision to Bollhayes, blending their passion for cider-making with a dedication to sustainability and innovation. At Bollhayes, Steve & Zoei believe that great cider starts with great planning. That’s why we use only the finest locally sourced apples, supporting Devon’s agricultural community and promoting environmental stewardship. Each bottle of Bollhayes cider is a testament to the timeless art of traditional cider-making, enhanced by modern techniques that ensure consistency and quality.

Join us as we embark on this exciting new chapter for Bollhayes. Steve and Zoei Dixon invite you to raise a glass with us to celebrate the past, present, and future of Devon cider.