Tom Oliver is one of the most admired names in British cider, and works from a set of old hop kilns at Moorhouse Farm, Ocle Pychard. The barrel rooms fill the kilns; fermentation is by wild yeast in small batches, drawing on some fifty cider and thirty perry-pear varieties. It’s a small operation, so tours and tastings need booking ahead. Hereford station is about 10km to the south-west.
