Worley’s Cider Worley’s Cider logo


You can find our ciders at a wide range of outlets, including both regular and occasional stockists. Our regular stockists are listed below, but you will also run into Worley's Cider at Beer Festivals, Pop-ups and Restaurants supplied by our network of distributors.

Regular UK Stockists

Lock Stock Bottle Shop, Melksham
Bristol Cider Shop, Wapping Wharf, Bristol
Chandos Deli, Clifton, Bristol
Corks of Cotham, Bristol
Corks of North St, Bedminster, Bristol
Hartley Farm Shop, Winsley
Peppers, Shepton Mallet
Queen St Deli, Wells
Jon Thorner, Pyle, Somerset
Newton Farm Shop, Newton St Loe
Independent Spirit, Bath
Ruby Red, Bradford on Avon
Kilver Court, Shepton Mallet


Quinton House
Hare, Bedminster
Three Tuns
Volunteer Tavern
Crown (St Nicks)
Hope & Anchor
The Alma
River Cottage
Stable, Bristol
The Old Bank, Keynsham

Somerset & Wilts:
Three Horseshoes, Batcombe
Oakhill Inn, Oakhill
Three Swans, Frome
Cross Keys, Lydford
Early Doors, Draycott
The George, Croscombe
Duke of Cumberland, Holcombe
The Sheppy, Godney
The Shrubbery, Shepton Mallet
The Vaults, Devizes

King William
The Bell
Cross Keys, Midford
Stable, Bath

Up country:
Lady Grey's Newcastle
Free Trade Inn, Newcastle
The Tannery, Hexham
Black Lion, Wolsingham
Wallace Arms, Rowfoot

Beast of Brixton

Making it

We always allow all our ciders to ferment at the cool ambient temperatures of autumn and winter, using only the natural yeasts found in and on the fruit and in the fermenting environment. This approach leads to complex but mellow flavours with maximum fruity tastes and aromas. It's a bit of a gamble using wild yeasts as things don't always go according to plan, which is why the larger makers don't do it, but the results are well worth the risk in our opinion.

To make the best cider you need to use the best fruit at the peak of its ripeness. All the apples we use are the finest vintage cider apple varieties from the sun-drenched orchards of south Somerset. We use anywhere up to 16 different varieties, which we aim to blend into a decent cider before pressing. Then we do another round of blending once the different ciders have matured, which usually takes place in late May.

Keep an eye on our blog to see what we're up to at each stage of the cider making year.






“[Stoke Red SV] is amazing, flavours are superb, don't recall having anything like it. Hope I get the opportunity to try some new blends soon.” Steve Town, Kent