Aspall Cyder

Contact Aspall Cyder on the following details:

Address :
The Cyder House
Aspall Hall
Debenham
Suffolk
IP14 6PD

Tel : 01728 860510
Fax : 01728 861031
Email : info@aspall.co.uk

Aspall Cyder

Photo caption: Left: Barry Chevallier Guild Right: Henry Chevallier Guild

Aspall directors appointed top seats

Barry and Henry Chevallier Guild, brothers and directors of super premium cyder producer Aspall Suffolk Cyder, have been appointed top positions in cider and vinegar associations, in recognition of their huge experience in the sectors.

Henry has been elected vice chair of the National Association of Cider Makers (NACM), the governing body of the UK’s cider and perry industry. His role will be to support the new chair, Fenella Tyler (previously vice chair) and in 2009, progress to chair.

Henry says: “It is a huge privilege to be appointed vice chair and ultimately chair of the NACM, especially at such an exciting time for the industry. I’m looking forward to supporting Fenella Tyler in her role as chair.

“I hope to bring to the role my experience of developing and growing our super- premium cyder, Aspall Suffolk Cyder, a journey that I hope will be useful in addressing the needs of the whole range of cider makers within – and without – the NACM.”

Simon Russell, spokesman for the NACM, says: “It is great news that Henry Chevallier Guild has taken on the role of vice chairman. He has supported the association and been a member of the executive for many years. His family has agreat tradition of cider making and I am sure he will be a real asset to the organisation.”

Barry has been appointed 2nd vice president of the Comité Permanent International Du Vinaigre (the Permanent International Vinegar Committee), known as the CPIV. In his role Barry is 2nd vice president for two years, president for a further two years, and finally in 2010, will become 1st vice president.

The CPIV is the European association for vinegar producers. It supports the producers by promoting their products and voicing their interests and concerns to the European Union, as well as international institutions and organisations. It provides and monitors information on vinegar in the scientific, legislative, technological and economic fields and helps provide standards for the quality of the category.

Barry says: “We have been involved with the CPIV since my father established vinegar production as an important part of our business in the 1970s.

“We are the leading supplier of speciality vinegar in the UK and determined to shape the sector’s future. I will use my appointment to share my knowledge abroad and also benefit the UK trade with my learnings from overseas to the UK.”

A family business since 1728, Aspall is now run by the eighth generation of Chevallier Guilds. In the UK, Aspall produces and distributes Aspall Premier Cru Suffolk Cyder, Organic Suffolk Cyder, Draught Suffolk Cyder and Perronelle’s Blush. The Draught variant is available in both keg and bottled format. Aspall Suffolk Cyder is also available in the Australian market, and more recently, in France.

Every batch of Aspall cyder is tested and passed by a family member before being bottled. The company sources the majority of its apples from local Suffolk orchards and works with the region’s apple growers to ensure long-term sustainability.

For more information, please contact: Jo Grobel or Philippa Browning

-ENDS-

Ph: 0870 460 8131 Email: j.grobel@lime-pr.co.uk or P.Browning@lime-pr.co.uk

http://dev.aspall.co.uk/assets/pdfs/uploaded/aspall_pdf_7.pdf

Aspall Cyder

30th June 2008 Press release

Aspall Premier Cru scoops top prize at Quality Drink Awards

Super-premium cyder maker Aspall has won first place at the Quality Drink Awards 2008, for the fourth time in only eight years, with its Aspall Premier Cru bottled cyder. Aspall Organic Suffolk Cyder was also shortlisted for the award.

For cider lovers and cider discoverers, Aspall is the ultimate traditionally crafted cyder, the result of the skills and traditions passed down through eight family generations since 1728 at the Suffolk-based cyder maker. Two further styles: Aspall Draught Suffolk Cyder and Aspall Perronelle’s Blush, complete the range.

Barry Chevallier Guild, Aspall partner, says: “Since Aspall Suffolk Cyder was relaunched in 2000 it has won numerous awards for quality. Our cyders are made from only 100% fresh-pressed English apple juice and contain no concentrates, additives or water, which gives them their exquisite taste profile.”A range of Aspall Suffolk Cyder is available at selected on-trade outlets, as well as from most leading supermarkets. Last month it launched into the Scottish on-trade for the first time, through Belhaven Brewery. All Aspall cyders should be chilled (but not poured over ice) for the perfect serve.

A family business since 1728, Aspall is now run by the eighth generation of the Chevallier Guild family and to this day every batch of Aspall cyder is tested and passed by a family member. The company sources the majority of its apples from local East Anglian orchards and works with the region’s apple growers to ensure long-term sustainability.

- ends -

Notes to editors: • The Quality Drink Awards is now in its 3rd year as a standalone event, having run for 25 years previously, as part of The Quality Food and Drink Awards. • In the UK, Aspall produces and distributes Aspall Premier Cru Suffolk Cyder, Organic Suffolk Cyder, Draught Suffolk Cyder and Perronelle’s Blush. The Draught variant is available in both keg and bottled format. Aspall Suffolk Cyder is also available in the Australian market, and more recently, in France. • Aspall Organic Cyder Vinegar is produced from the juice of 100 per cent freshly pressed English apples and, using a unique process, is gently fermented, matured and bottled unpasteurised. • As founder members of the Soil Association in 1946, Aspall was the first to produce organic cyder vinegar in the UK, stamped with Soil Association approval in 1973.

For further information contact: Jo Grobel or Philippa Browning at Lime PR on 0870 460 8131 or j.grobel@lime-pr.co.uk or p.browning@lime-pr.co.uk

http://dev.aspall.co.uk/assets/pdfs/uploaded/aspall_pdf_14.pdf

Aspall Cyder

Press release 30 June 2008

Aspall showcases cyder barn at summer festivals and events

Super premium cyder maker Aspall is increasing its presence at prestigious events, shows and music festivals this summer, as it continues to sample among hundreds of thousands of discerning consumers who are after authenticity and quality.

Aspall Suffolk Draught Cyder (keg) and Aspall Perronelle’s Blush will be available at events including: Henley Regatta (2-6 July), Cornbury Festival (5-6 July), Zoo8 Festival (4-6 July), Latitude Festival (17-20 July), Glade Festival, (18-20 July), The Secret Garden Party (24-27 July), The Big Chill (31 July – 3 August), Cowes Week (2-9 August), The Chemical Brothers concert at London Olympia (30-31 August), and The Blenheim Horse Trials (11-14 September).

The drinks will be served from a bar inside a bespoke cyder barn, a replica of the original cyder house at Aspall’s site in Suffolk. The original barn was built in 1728 to produce the first batches of cyder and is an important part of Aspall’s heritage. The cyders will also be served at the bars at many of the events.

Barry Chevallier Guild, Aspall director, says: “We are extending our presence at carefully selected quality events, following a successful sampling campaign at festivals last year. These events attract a considerable number of discerning consumers – the perfect target audience for our cyders. Our cyder barn is not only proving to be the perfect environment in which to try our cyder, but it’s also becoming an attraction in its own right.

“We look forward to more drinkers discovering Aspall Suffolk Cyder this summer and making it a memorable part of their days and evenings out. For many people, this will be the first time they have tried a super-premium cyder, made from 100% fresh- pressed English apple juice. We know from previous experience that once consumers have tasted Aspall Suffolk Cyder they appreciate how different it is from the more mainstream brands.”Aspall Suffolk Cyder is available throughout the UK in selected on and off-trade outlets. Last month it launched into the Scottish on-trade for the first time, through Belhaven Brewery.

A family business since 1728, Aspall is now run by the eighth generation of the Chevallier Guild family and to this day every batch of Aspall cyder is tested and passed by a family member. The company sources the majority of its apples from local East Anglian orchards and works with the region’s apple growers to ensure long-term sustainability.

-ENDS- For more information or images, please contact Jo Grobel or Philippa Browning at Lime

PR on 0870 4608131 or j.grobel@lime-pr.co.uk or p.browning@lime-pr.co.uk.

Notes to editors: • In the UK, Aspall produces and distributes Aspall Premier Cru Suffolk Cyder, Organic Suffolk Cyder, Draught Suffolk Cyder and Perronelle’s Blush. The Draught variant is available in both keg and bottled format. Aspall Suffolk Cyder is also available in the Australian and French markets. • Aspall Organic Cyder Vinegar is produced from the juice of 100 per cent freshly pressed English apples and, using a unique process, is gently fermented, matured and bottled unpasteurised. • To this day every batch of Aspall cyder is tested and passed by a family member. • As founder members of the Soil Association in 1946, Aspall was the first to produce organic cyder vinegar in the UK, stamped with Soil Association approval in 1973.

http://dev.aspall.co.uk/assets/pdfs/uploaded/aspall_pdf_13.pdf

Aspall Cyder

ASPALL ORGANIC CYDER VINEGAR TAKES TOP PRIZE AT SOIL ASSOCIATION ORGANIC

FOOD AWARDS 2008

Aspall Organic Cyder Vinegar has won first place in the Cupboard Staples Category of the Soil Association Organic Food Awards 2008.

Aspall Organic Cyder was also commended in the beer and cider category of the awards.

This is the third time Aspall Organic Cyder Vinegar has won at these awards.

Contact: Jenny Beverley at: The Cyder House, Aspall Hall, Debenham, Stowmarket, Suffolk IP14 6PD.

http://dev.aspall.co.uk/assets/pdfs/uploaded/aspall_pdf_15.pdf

Aspall Cyder

Aspall trade press release

Aspall launches mulled cyder for on-trade

29th October 2008: Following a successful on-trade trial of the UK’s first mulled cyder last winter, Aspall is now launching the cyder in selected top-end on-trade outlets. The launch capitalises on the growing interest in the premium cider sector and brings innovation to the winter drinks market.

Available on draught from October to January, the mulled cyder is designed to be served warm with slices of orange and spices, in Aspall-branded goblets.

The 4.6% abv drink is made from Aspall Draught Suffolk Cyder, sweetened with Cox apple must and blended with rich mulling spices to create a flavour reminiscent of bitter-sweet toffee apples. Deep brown in colour, the cyder has an aroma of citrus fruits and traditional mulled spices such as cinnamon, ginger and clove.

Henry Chevallier Guild, Aspall partner, says: “Like all our products, our new mulled cyder is made from 100% fresh-pressed English Apple juice, to provide the best quality taste possible. Its initial palate is full-bodied with a complex fruit flavour and marked spicy richness. While it is sweet, it is not cloying due to its attractive balancing apple acidity and long spicy aftertaste.

“Quality will always come first and foremost for us, and this is intrinsic to any new product development plans we have. We look to develop new, exciting cyders only where there is a gap in the market and where both the trade and consumers can truly benefit from such a product.

“We have launched our mulled cyder after a very successful trial last year in 30 pubs in and around London, in which sales exceeded all expectations. This is the first of several new cyders to be launched by us, with further products planned for release in the next few months.”

ENDSNotes for editors: A family business since 1728, Aspall is now run by the eighth generation of Chevallier Guilds. In the UK, Aspall produces and distributes Aspall Premier Cru Suffolk Cyder, Organic Suffolk Cyder, Draught Suffolk Cyder and Perronelle’s Blush. The Draught variant is available in both keg and bottled format. Aspall Suffolk Cyder is also available in the Australian and French markets. Every batch of Aspall cyder is tested and passed by a family member before being bottled. The company sources the majority of its apples from local Suffolk orchards and works with the region’s apple growers to ensure long-term sustainability.

For more information, please contact: Jo Grobel or Philippa Browning

Ph: 0870 460 8131 Email: j.grobel@lime-pr.co.uk or P.Browning@lime-pr.co.uk

http://dev.aspall.co.uk/assets/pdfs/uploaded/aspall_pdf_16.pdf

Aspall Cyder

AWARDS

Cyder: World’s Best Cider and World’s Best Dry Cider 2008 Aspall Premier Cru Suffolk Cyder World’s Best Speciality Cider 2008 Aspall Organic Suffolk Cyder World’s Best Medium Cider 2008 Aspall Draught Suffolk Cyder Q Awards 2008 Aspall Premier Cru Suffolk Cyder Aspall Organic Suffolk Cyder British Bottlers Institute Awards 2008 Perronelle’s Blush

Winner

Highly commended

Highly commended

Winner: Cider category Shortlisted: Cider category

Premier Cru

East Anglain Daily Times Awards 2008

Draught Suffolk Cyder

Alan Titchmarsh Show

International Beer and Cider Awards 2004

Premier Cru

Winner: Gold in blind tasting category for 5.5% ABV

Winner: Silver in blind tasting category for 5.5% ABV and above

Finalist: Best Suffolk Product 2008

Winner: National Treasure 2007

Winner: Beer and Cider Category – Gold

Aspall Awards.Q Award 2004

Premier Cru

International Beer and Cider Awards 2001

Organic Suffolk Cyder

International Beer and Cider 2001

Draught Suffolk Cyder

International Beer and Cider Awards 2001

Draught Suffolk Cyder

International Beer and Cider Awards 2001

Premier Cru

Q Awards 2000

Premier Cru

Q Awards 2000

Organic Cyder

Winner: Cider category

Silver award winner: Beer and Cider

Supreme Winner

Winner: Gold Award

Winner: Silver Award

Winner: Cider category

Winner: Organic Food Category

Vinegar: Soil Association Organic Food Awards 2008 Aspall Organic Cyder Vinegar Winner: Cupboard Stables Category Soil Association Organic Food Awards 1998 Aspall Organic Cyder Vinegar Winner: Preserves, Spreads & Condiments Category

Soil Association Organic Food Awards 1999

Aspall Organic Balsamic Vinegar Highly Commended:Preserves, Spreads & Condiments Category

Soil Association Organic Food Awards 2000 Aspall Organic White Wine Vinegar Commended: Preserves, Spreads & Condiments Category

Soil Association Organic Food Awards 2002 Aspall Organic Cyder Vinegar Winner: Preserves, Spreads & Condiments Category

http://dev.aspall.co.uk/assets/pdfs/uploaded/aspall_pdf_18.pdf

Aspall Cyder

TRADE PRESS RELEASE

Aspall launches Little Creatures range in the UK

22 July 2009: Aspall has extended its partnership with Australian brewer Little World Beverages, to distribute its portfolio of Little Creatures premium alcoholic drinks throughout the UK.

The reciprocal agreement follows Aspall Suffolk Cyder’s launch into Australia two years ago through Little World Beverages. This was a natural partnership, with the two companies sharing the same philosophy, focusing on heritage, authenticity and premium products for the top end of the market.

The Little Creatures range is available immediately through Aspall in 330ml bottles and comprises Pale Ale, (5.2% abv); Bright Ale (4.5% abv); Pilsner (4.6% abv); Rogers’, an amber ale (3.8% abv) named after Roger Bailey and Roger Bussell – two local brewers; and Pipsqueak, a light, Australian cider (5.2% abv).

Henry Chevallier Guild, Aspall partner, says: “There are huge synergies between Little World Beverages and Aspall, with both companies operating within the premium areas of their respective categories as well as sharing the same consumer base. Reciprocating our initial agreement was therefore a natural extension of this partnership.

Howard Cearns, Little World Beverages director, says: “We have often referred to our target audience as 'flavour hounds,' those discerning consumers who choose to seek something special. Aspall shares similar territory to Little World Beverages, in terms of both its products and philosophical patience in establishing a quality position in the market.”

Aspall Suffolk Cyder is continuing to grow at 80% year-on-year, despite the current economic climate. There are also a number of plans in the pipeline, regarding both new product development and other new business partnerships, to be revealed over the next few months.ENDS

Little World Beverages tasting notes:

The name “Little Creatures” refers to the tiny yeast particles in the beer. Pale Ale: a 5.2% beer with grapefruit and floral hop notes balancing rich malt. Bright Ale: packed with citrus hops and juicy malt, and with an abv of 4.5%. Pilsner: toasted malt and a good hop bitterness, 4.6% abv. Roger: a 3.8% abv amber ale with chewy caramel notes and spicy hops. Pipsqueak: a 5.2% abv premium cider made from locally sourced apples.

Notes for editors:

Aspall uses a complex blend of both bitter-sweet and culinary apples, which has been handed down eight generations of the Chevallier Guild family since 1728. To this day, the family still signs off every single batch of cyder before it is bottled, to ensure that quality remains first and foremost.

In the UK, Aspall produces and distributes Aspall Premier Cru Suffolk Cyder, Organic Suffolk Cyder, Draught Suffolk Cyder and Perronelle’s Blush. The Draught variant is available in both keg and bottled format. Aspall Suffolk Cyder is also available in the Australian and French markets. The company sources the majority of its apples from local Suffolk orchards and works with the region’s apple growers to ensure long-term sustainability.

For more information, please contact Jenny Beverley, at Jenny@Aspall.co.uk, or on 01728 860510.

http://dev.aspall.co.uk/assets/pdfs/uploaded/aspall_pdf_21.pdf

Aspall Cyder

PRESS RELEASE

Aspall wins two prizes at Great Taste Awards

10 August 2009: Super-premium cyder maker Aspall has won two prizes at the Great Taste Awards 2009, organised by the Guild of Fine Food and universally acknowledged as the benchmark for speciality food and drink.

Aspall Organic Suffolk Cyder won two gold stars and Aspall Draught Suffolk Cyder (in bottled format) was awarded one gold star in the bottled cider category.

Aspall uses a complex blend of both bitter-sweet and culinary apples which has been handed down eight generations of the Chevallier Guild family since 1728. To this day, the family still signs off every single batch of cyder before it is bottled, to ensure that quality remains first and foremost. Two further styles: Aspall Premier Cru and Aspall Perronelle’s Blush, complete the range.

Barry Chevallier Guild, Aspall partner, says: “Since Aspall Suffolk Cyder was relaunched in 2000 it has won numerous awards for quality including being named the World’s Best Cider last year. Winning two prizes for our cyders at the highly prestigious Great Taste Awards for the first time is another great result.“All our cyders are made from a complex blend of both bitter-sweet and culinary apples and are fermented from fresh-pressed juice and not from concentrate, which gives them their exquisite taste profile.”

A range of Aspall Suffolk Cyder is available at selected on-trade outlets, as well as in most leading supermarkets. All Aspall cyders should be chilled (but not poured over ice) for the perfect serve.

Aspall Suffolk Cyder is continuing to grow at 80% year-on-year, despite the current economic climate. A number of plans regarding both new product development and new business partnerships will be revealed over the coming months.

Notes for editors:

The maximum number of gold stars any product can be awarded at the Great Taste Awards is three. For more information on the awards, visit www.finefoodworld.co.uk. In the UK, Aspall produces and distributes Aspall Premier Cru Suffolk Cyder, Organic Suffolk Cyder, Draught Suffolk Cyder and Perronelle’s Blush. The Draught variant is available in both keg and bottled format.

Aspall Suffolk Cyder is also available in the Australian and French markets. The company sources the majority of its apples from local Suffolk orchards and works with the region’s apple growers to ensure long-term sustainability.

For more information, please contact Jenny Beverley, at Jenny@aspall.co.uk, or on 01728 860510.

http://dev.aspall.co.uk/assets/pdfs/uploaded/aspall_pdf_20.pdf

Aspall Cyder

BARRY & HENRY CHEVALLIER | 1967/8 - PRESENT

After varied careers and activities from leaving school that included selling BMW's in London, touring India on a motorcycle and working for a multinational brewery, Barry and Henry joined the business in 1993. Both brothers had in their own way discovered that there really was no place like home.

Since taking over the business they have worked hard on re-formulating the Aspall Cyder blend. It actually took 7 (very enjoyable) years of development to create the cyder that is on sale today. Now what was once sold only in East Anglia is available through some of the largest UK supermarket chains.

Growing up with and watching how the business developed, they both appreciated that it was the high quality of the products made at Aspall that differentiated the company.

The company has moved with the times and much like many 'forward thinking' wine makers in Australia, the brothers have used the latest modern production equipment only when a marked improvement in quality can be achieved.

New fermentation vessels have been delivered and installed and are named after members of the family throughout the generations.

There is a ninth generation but as they are just young children, it will be sometime before the opportunity to decide whether they want to work at Aspall presents itself.

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Aspall Cyder

JOHN CHEVALLIER | 1933 - PRESENT

John Chevallier, born in Aspall Hall in 1933, was the man who really changed and developed Aspall into a bigger business. After a distinguished career in the Navy he took over the business from his father in 1970. With two small children it really was quite a brave decision to leave the stability and security of a good career in the Navy, especially as there was only one member of staff working at the cyder house, and Aspall's traditional pub market was under pressure from breweries buying more and more pubs and restricting them to approved product lists.

So, he made the decision to go into apple juice and cyder vinegar production as well as making cyder. Starting off with a few health food shops in London, the business soon expanded and it was not long before supermarkets started to show an interest in the products that he produced.

By 1980 Aspall had started to produce English apple juice under own label for one or two supermarkets. As the 80's progressed, John Chevallier began producing cyder vinegar and then wine vinegar for these same customers. All the while the demand for his organic apple juice and cyder vinegar continued while the cyder continued to be sold through off-licenses in East Anglia.

In 1993 after more than 20 years successfully growing the business John Chevallier retired, handing over the reigns to his two sons Barry and Henry Chevallier.

http://dev.aspall.co.uk/index.php?main=2&sub=3&menu=21

Aspall Cyder

PERRONELLE GUILD (NEE CHEVALLIER) | 1902 - 2004

One of three daughters to J.B. Chevallier Perronelle was quite a formidable lady. Perronelle turned 100 in 2002, and was alive for nearly a third of the time that the Chevallier family has lived at Aspall. Sadly, she passed away in 2004 aged 102.

A keen spirit as a child, she was known to pole vault the moat surrounding Aspall Hall. She saw the First World War as a teenager and although shocked and saddened by the great loss of human life, she did find that she had greater freedom to do what she wanted. With the farm hands away she drove the horse and carriage herself - needless to say her journeys through the local area went that little bit faster than before!

As a founder member of the Soil Association in 1946 and one of the first women to attend Reading University she is a truly pioneering spirit.

On the death of her husband in 1978 and at the age of 76 she developed a wandering spirit that took her to Kathmandu, Russia, Egypt, France on painting holidays, Turkey and China.

http://dev.aspall.co.uk/index.php?main=2&sub=3&menu=20

Aspall Cyder

J.B. CHEVALLIER | 1857 - 1940

John Barrington Chevallier (known as JB) was one of the more interesting characters in the long line of Chevallier's. Taught at home by his father he succeeded in gaining a scholarship to Eton College.

Having passed his exams JB went to Cambridge, on being told by his father that he had to read Maths and not Economics he bypassed the problem by studying both. He left Cambridge with a double first.

JB Chevallier was very much a sporting man. As well as playing in 4 FA Cup finals with the Old Etoniains (won two, lost two) he was a founder member of Derby County Football Club as he was a governor at the nearby independent school of Repton. Interestingly, Derby County youth team scholars attend Repton School today.

He was also a good long distance runner, once he came across a poacher on the farm and gave chase across three parishes until he caught him.

He tried his hand at many different tasks including rearing Red Poll cows, bee keeping and exporting cyder to India.

He also managed to send by mail order Aspall apples and cyder to as far north as Manchester using the local Mid Suffolk Light Railway as his means of distribution.

It was JB who first spelt cyder with a Y at Aspall. In the 1920's, JB's cydermaker Harry Sparrow would re-ferment the cyder with barley crystals to increase the alcohol to 10 - 11%. This made a more refined quality cyder which was sold in corked and wire muzzled bottles.

He spelt cyder with a Y as this was indicative of the style of cyder he was producing.

http://dev.aspall.co.uk/index.php?main=2&sub=3&menu=19

Aspall Cyder

LORD KITCHENER | 1850 - 1916

Herbert Horatio Kitchener was the son of Colonel H. H. Kitchener and Frances Chevallier. During his life Lord Kitchener spent much of his time on leave at Aspall, enjoying the peace and tranquillity of Aspall as well as a glass or two of his first cousin's J.B. Chevallier's cyder.

When he was made an Earl, Kitchener took as his title Early Kitchener of Khartoum and Baron of Aspall.

The current Earl Kitchener is President of the Henry Doubleday Research Association that researches organic farming and gardening techniques near Coventry.

http://dev.aspall.co.uk/index.php?main=2&sub=3&menu=4

Aspall Cyder

TEMPLE CHEVALLIER | 1794-1873

Temple Chevallier was a famous Victorian mathemetician and astronomer. He wrote many papers on astronomy and made important observations about sun spots.

In 1835 he was invited to become the Professor of Astronomy at the newly founded University of Durham. He was Durham's first and only Professor of Mathemetics and Astronomy.

He was instrumental in establishing the Durham University Observatory where he started the regular study of sunspots.

The lunar crater Chevallier on the Moon is named after him.

Reference: Durham University Department of Physics

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Aspall Cyder

REV JOHN 'BARLEY' CHEVALLIER M.D | 1774 - 1846

In about 1820 Rev John Chevallier when inspecting repair work to one of the estate cottages came across some unusual barley growing in the garden of the cottage. He asked the tenant of its origins and was informed that the tenant had found some unusual ears of barley in his shoe. He kept a few grains and planted them. Rev. John Chevallier asked if he too might have some grains when the barley was fully grown.

He took 2-3 ears of the barley and over the next few years grew more and more until he was able to plant one acre in about 1825. By 1831 the barley, now called Chevallier, was the most widely used barley in the UK and could be found in America and other countries.

In 1931 the Brewers Federation presented a certificate to J.B. Chevallier to commemorate 100 years service to the brewing industry.

This narrow eared barley gave a high yield of grain that was of very good malting quality. It was last used in any great volume in Australia in the 1950's before even higher yielding barley was developed.

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Aspall Cyder

CLEMENT CHEVALLIER | 1697 - 1762

Upon the death of Temple Chevallier in 1722 the estate was left to Clement Chevallier. This 'Clement' was probably a first cousin of Temple Chevallier. It is not quite clear whether the bequest was to Clement Chevallier, who had married Mary Dumaresq (and who was about the same age as Temple), or to Clement Benjamin Chevallier, their son.

Whether in his own right or by concession from his Father, Clement Benjamin became the owner, the second Chevallier of Aspall.

Although Clement Chevallier gained a commission as a 2nd Lieutenant in the South Regiment of Jersey Militia on October 12, 1715 he was trained in commercial affairs and despite being only 25 when inheriting Aspall Hall estate he set about making the land pay for itself.

1728 proved to be a momentous year for Clement Chevallier and subsequent generations. Not only did Clement marry Miss Jane Garneys, at Bedingfield in 1728 he also founded Aspall Cyder. He planted apple trees from Jersey, and introduced at his Suffolk home the making of cyder, which was not previously available in the county, for his own hedonistic pleasure.

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Aspall Cyder

TEMPLE CHEVALLIER | 1675 - 1722

Temple was born in Jersey on the 4th September 1675. The sponsors at his baptism were, according to family records, Sir Philip de Carteret, Bart, Sir Edward de Carteret, Kt., and Mrs later Lady Judith Jermyn, the wife of Henry Jermyn, who in 1685 was created Baron of Dover and was the third Jermyn to hold the position of Governor of Jersey.

The fact that both the de Carteret's and the Jermyn's were two of the most influential families on the island of Jersey and were sponsors of Temple shows that the Chevallier's were Royalist and a family of good repute in the Island.

Indeed John Chevallier wrote a journal from 1643 to 1650 chronicling the events, which occurred on the island including the visit of Charles II to Jersey on his way to exile in France.

Temple's father, Clement died in 1687 when Temple was only 12 years old.

There appears to be little information as to why Temple Chevallier and his mother, ended up buying Aspall Hall, one can only assume that there must be some link through the Brooke and Susannah's family the Temples.

Temple Chevallier died aged 47 on 5 December 1722. Leaving no heirs, his will of November 10 1722 left the hall and estate to Clement Chevallier, of St. Heliers, Jersey.

http://dev.aspall.co.uk/about_us/chevalliers_at_aspall/temple_chevallier-2-3-1.html

Aspall Cyder

ASPALL HALL | 1413 - Present

Aspall Hall has been owned by two families since the time of Henry V A.D. 1413-1422. Temple Chevallier purchased the hall from the Brooke family in 1702 at the age of 27 years. The Brooke family were connected to the Temples, of Stowe. Temple's father Clement Chevallier married Miss Susanna Temple an English lady who was a descendent of John Temple of Stowe.

The house is surrounded by a moat and is one of five houses in the surrounding area so designed. Interestingly if you draw diagonal lines between four of the houses the intersecting lines meet at Aspall Hall.

http://dev.aspall.co.uk/about_us/aspall_hall-2-2.html

Aspall Cyder

HISTORY

Aspall is derived from a Saxon description of its environment. The aspen tree was prominent in the area and the Saxon word for land in the bend of a river or between two rivers is 'halh'. Over time the two words to describe the area Aspen Halh became amalgamated to the single word 'Aspall'

There has been some form of settlement at Aspall for many hundreds of years. The first recorded mention of Aspall is in the Doomsday Book, commissioned by William the Conqueror in 1078.

As recently as the early 1900's the parish of Aspall had a big enough population to warrant its own School. A schoolhouse was built by the Rev. John Henry Chevallier and was in use until the 1930's.

Today the parish itself has a population of 30. The Church St Mary's of Grace still stands and a morning service is held every Sunday throughout the year.

The name Aspall although famous in the time of William the Conqueror is now more well known for the range of cyder, apple juice and vinegar produced by the Chevallier family who live at Aspall Hall Farm.

http://dev.aspall.co.uk/about_us/our_history-2-1.html

Aspall Cyder

PAN FRIED PORK WITH PRUNES

Aspall Dry Premier Cru Suffolk Cyder

Preparation: 5 minutes
Cooking: 20-25 minutes
Serves: 4

Ingredients:

300ml/½pt Dry Premier Cru Cyder
150g/5oz pitted no-soak prunes
4 (175g/6oz) pork loin steaks
15g/ ½oz butter
2 tbsp vegetable oil
2 leeks) sliced
2 tbsp wholegrain mustard
2 tbsp chopped fresh sage
4 tbsp crème fraiche
Salt and ground black pepper

Cooking Instructions

1. Place the prunes in a small bowl and pour over the cyder, set aside. Heat half the butter and oil in a heavy based frying pan, add the pork steaks and cook for 10-12 minutes, turning once until golden brown on both sides and no pinkness remains in the middle.
   
   
2. Add the leeks and sauté for 2-3 minutes or until soft. Add the cyder and prunes, mustard and sage and stir well, bring to the boil and simmer for 5 minutes or until reduced by half. Stir in the crème fraiche and season to taste. Simmer for 5 or until the sauce has slightly thickened.
   
   
3. To serve, divide the pork between four serving plates and spoon the sauce mixture over. Delicious served with creamed potatoes and green beans.

http://dev.aspall.co.uk/recipes/with_aspall_cyder/pan_fried_pork_with_prune-4-11-18.html

Aspall Cyder

PEPPERED CHICKEN WITH CYDER SAUCE

Aspall Dry Premier Cru Suffolk Cyder

Preparation: 15 minutes
Cooking: 35 minutes
Serves: 4

Ingredients:

10ml/2tsp Dijon mustard
4 (175g/6oz) chicken breast fillets, skinned
10ml/2tsp mixed peppercorns, crushed
15ml/1tbsp plain flour
30ml/2tbsp olive oil
175g/6oz baby onions, halved
2 garlic cloves, sliced
300ml/ ½pt Aspall Dry Premier Cru cyder
30ml/2tbsp fresh thyme leaves
Salt and ground black pepper
60ml/4tbsp crème fraiche

Cooking Instructions

1. Use your fingers to smear the mustard all over the chicken fillets. Sprinkle the peppercorns, flour and a little salt onto a plate and coat each fillet with seasoned flour.
   
   
2. Heat the oil in a heavy based frying pan, add the chicken fillets, onions and garlic, and cook for 8 minutes, turning once until golden brown.
   
   
3. Add the cyder and half the thyme to the pan and bring to the boil. Cover and simmer for 15 minutes, then remove the lid and simmer for a further 5 minutes or until the sauce is syrupy. Stir in the crème fraiche then simmer for 2 minutes or until it has melted into the sauce. Serve sprinkled with the remaining thyme.

http://dev.aspall.co.uk/recipes/with_aspall_cyder/peppered_chicken_with_cyder-4-11-17.html

Aspall Cyder

CYDER ROASTED VEGETABLES WITH HALLOUMI CHEESE

Aspall Organic Suffolk Cyder

Preparation: 10 minutes
Cooking: 40minutes
Serves: 4

Ingredients:

150ml/ ¼pt Organic Cyder
4 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp clear honey
A few sprigs fresh thyme
675g/l ½lb butternut squash
450g/1lb baby new potatoes
2 red onions, sliced
4 garlic cloves, peeled
Salt and ground black pepper
1 red pepper, deseeded
2 courgettes, sliced
225g/8oz halloumi cheese, sliced

Cooking Instructions

1. Place cyder, half the oil, wholegrain mustard and honey in a small pan. Pull the leaves off the thyme sprigs and reserve, and then add the stems to the cyder mixture. Bring to the boil, then simmer for 5 minutes or until the mixture is syrupy. Discard the thyme sprigs. Stir in the thyme leaves and set aside.
   
   
2. Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6. Use a potato peeler to remove the skin from the squash, then cut in half and remove the seeds. Cut the flesh into large chunks and place in a large roasting tin. Add the potatoes, onions, garlic and remaining oil, season and toss well. Roast for 15 minutes.
   
   
3. Add the pepper and courgettes to the tin with the cheese and cyder mixture. Stir well, season, then bake for a further 20 minutes or until the vegetables are tender and cheese is slightly charred at the edges. Serve hot.

http://dev.aspall.co.uk/recipes/with_aspall_cyder/cyder_roasted_vegetables-4-11-16.html

Aspall Cyder

PLAICE ROLLS WITH CYDER

Aspall Organic Suffolk Cyder

Preparation: 15 minutes
Cooking: 5-10minutes
Serves: 4

Ingredients:

25g/1oz butter
6 spring onions, sliced
100g/4oz chestnut mushrooms, sliced
150ml/¼pt Organic Cyder
50g/2oz fresh brown breadcrumbs
4 tbsp chopped fresh coriander
Salt and ground black pepper
8 (150g/5oz) plaice fillets, skinned
4 tbsp crème fraiche

Cooking Instructions

1. First make the stuffing: melt the butter, and fry the onions and mushrooms for 3 minutes or until soft. Remove from the heat. Add 3 tbsp of Cyder, the breadcrumbs and half the parsley, season with ground black pepper and mix well. Cool.
   
   
2. Lay the plaice fillets skinned side up on the work surface. Divide the mixture into eight, and then place a spoonful of stuffing at the thick end of each fillet. Roll up the plaice to enclose the filling.
   
   
3. Place seam-side down in a heavy frying pan, add the Cyder and slowly bring to the boil. Cover and simmer gently for 3-4 minutes or until the plaice is cooked though - it should be opaque in the middle. Transfer the plaice to a plate and keep warm.
   
   
4. Strain the cooking juices through a nylon sieve into a small pan. Simmer for 5 minutes, until syrupy, and then add the crème fraiche. Simmer for a further 1-2 minutes or until slightly thickened. Remove from the heat, stir in the remaining coriander and season to taste.
   
   
5. To serve place two pieces of fish on four serving plates and spoon a little sauce over each. Serve with new potatoes and freshly cooked vegetables.

http://dev.aspall.co.uk/recipes/with_aspall_cyder/plaice_rolls_with_cyder-4-11-15.html

Aspall Cyder

SUFFOLK APPLE TART

Aspall Draught Suffolk Cyder

Preparation: 20 minutes
Cooking: 50 minutes
Serves: 12

Ingredients:

200ml /7floz Aspall Draught Suffolk Cyder
I cinnamon stick
100g/4oz caster sugar
675g/l½lb cooking apples, peeled, cored and sliced
I (375g) pack ready-made sweet short crust pastry
4 English eating apples, peeled, cored and sliced
I tbsp icing sugar

Cooking Instructions

1. Place the cyder, cinnamon stick and caster sugar in a large heavy base pan. Bring to the boil, stirring until the sugar dissolves, then increase the heat and simmer for 5 minutes or until syrupy. Pour half into a bowl and set aside.
   
   
2. Add the cooking apples to the syrup (and cinnamon stick) in the pan, stir well then bring to the boil. Cover and simmer for 5 minutes or until the apples are soft and pulpy.
   
   
3. Leave to cool. Discard the cinnamon stick. Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6.
   
   
4. Roll out the pastry on a lightly floured surface and use to line a 20cm/8in wide 4cm/l ½ in deep fluted flan tin. Line with greaseproof paper and half fill with baking beans. Bake for 20 minutes, removing the paper and beans for the final 5 minutes of cooking.
   
   
5. Spoon the cooked apple over the pastry base. Arrange the sliced apples on top in a concentric design. Sift over the icing sugar and bake for 20-25 minutes or until the apples are tinged brown. Remove from the oven, brush over the reserved syrup and allow to cool for 20 minutes.
   
   
6. Carefully remove the sides from the tin and transfer to a serving plate. Serve in wedges with crème fraiche or lightly whipped cream.

http://dev.aspall.co.uk/recipes/with_aspall_cyder/suffolk_apple_tart-4-11-14.html