A bucket for a bottle

Do you have apple trees? Do you have lots of apples and don't know what to do with them? We can help. And you can help us too. In return we’ll swap your apples for our cider (18+ only)! Bring your apples to the farm in October and you can play your part in next year's Saxby's Cider production.

Here's what to do

  1. Pick your apples - any varieties will do apart from crab apples. You’ll know when your apples are ripe and ready because they’ll start to fall from the tree or will come off the branch easily when gently twisted.
  2. If you would eat the apple, we want it. A little bruised is fine, just no rotten apples please.
  3. Bag or box them up. Please use breathable containers otherwise the apples will rot quickly.
  4. Bring them to the farm as soon as you can after picking. We will be accepting apples during our shop opening times which are Monday to Saturday, 10am – 2pm.
  5. You’ll find a big, wooden apple crate outside our shop on The Cider Yard, Grange Farm, Farndish, Wellingborough, Northants NN29 7HJ.

Here’s what we’ll do

  1. We’ll sort and weigh your apples at the farm.
  2. For every full 7kg of good, rot-free apples you bring to us, we’ll give you a bottle of Saxby’s 3 Point 9 Cider.
  3. If the press is running we’ll pop your apples straight in.

Tempted? We will be pressing our own apples during October, so would love to take any of yours during that month. We’ll see you on the farm. Cheers!

Three Great Taste Awards for Saxby's Cider

They say good news often comes in threes, and that's definitely true for local cidermakers, Saxby's Cider. Based at the family farm in Farndish near Wellingborough, Chief Cidermaker and owner Philip Saxby and his team are currently celebrating a trio of Great Taste Awards - often described as the 'Oscars' for fine food and drink.


Saxby's Rhubarb Cider


Saxby's Plum Cider


Saxby's Limited edition Cider


To make the 2017 Awards, Great Taste Judges, who are experts from the world of food and drink, blind tasted 12,500 products over 62 days. The national winners are people who genuinely care about the quality and taste of the food and drink they create. And that's certainly the case with Saxby’s Cider.

"Saxby's Cider is pressed each Autumn right here on our farm. We have our own orchards, there's no rushing - just carefully selected English apples, slowly matured and expertly blended.

Our Rhubarb cider was described as 'nicely balanced' and our Limited Edition cider as 'full flavoured'. The Judges particularly liked our Plum Cider which was awarded a 2-star award. The Judges said it was 'crisp, refreshing and very drinkable'. We couldn't have put it better ourselves.


All our cider is made with love. We like to think you can taste the difference, and we're extremely proud to have not one but three of these prestigious Great Taste Awards."

A fantastic Rhubarb Gin Fizz cocktail

How to make Rhubarb Gin Fizz Cocktail courtesy of The Carriage House in Higham Ferrers in Northamptonshire. Its truly delicious, but don't just take our word for it. 

50ml Warner Edwards Distillery Rhubarb Gin
25ml Lemon Juice
15ml Sugar
Drop Grenadine
Top up with Saxby’s Rhubarb Cider

Garnish with Grapefruit, Lemon, Rosemary


For more information on The Carriage House, click here.

Saxby’s Cider new trailer bar’s debut at Althorp Food and Drink Festival 2017

It was an exciting weekend for us all on the farm as we took our sparkly new trailer bar out for its very first trip. We are now able to serve chilled sparkling ciders and still ciders on tap for the first time. Look out for us a other events later in the year, such as Countryfile Live at Blenheim Palace in Oxfordshire and the Foodies Festival at Alexandra Palace in London.

Photograph courtesy of Charles Ward Photography.

Northampton Chef, Adam Church’s 'best gravy ever' made using Saxby’s Original and Plum Cider

Thank you to Adam Church, chef and co-owner of Bread and Pullet British Tapas restaurant in Northampton, for this amazing recipe for gravy. A delicious addition to your Sunday (or even Christmas) lunch, or serve with individual Yorkshire Puddings as Adam does in his restaurant.

Bread and Pullet Saxby’s Cider Gravy

6 white onions, finely sliced
2 bottles Saxby’s Original Cider
2 bottles of Saxby’s Plum Cider (gives a nice sweetness and richness)
1 sprig thyme
1.5 litres beef or veal stock (can be bought from a farm shop, we make our own)
1 tbsp redcurrant jelly



  1. In a heavy based deep pan, sweat off the onions in 2 tbsp of oil, until soft and translucent for about 20 minutes.
  2. Stir in the thyme.
  3. Add all the Saxby’s Cider.
  4. Reduce the cider and onions by half.
  5. Add the stock again reduce by 1/3.
  6. When the gravy is reduced and shiny, stir in the red currant jelly and then you’re left with the best gravy ever!

Click here to find out more about the Bread and Pullet.

Visit them at:
176 Wellingborough Road