The cider at Mahorall is still hand-pressed on a single-screw press over 160 years old, fermented with wild yeast from apples grown in the farm’s own orchards and others around Nash. Alongside it there’s perry, and bottlings flavoured with elderflower, elderberry and damson off the hedges. The small farm shop, a few miles east of Cleobury Mortimer, opens midday to 4pm most days (closed Wednesdays) to taste and buy.
