In 2003, the university closed the Long Ashton Research Station (LARS) after a hundred years of fruit production research. A decade later, the UK cider industry boomed, reaching an impressive £3.1 billion—three times larger than the sea and fishing industry. Alan Stealey, Head of Estates, aims to revive cider science at the university, inspiring young scientists, training new cider makers, and preserving the LARS's legacy.
In the summer of 2020, Alan Stealey and Kasha Smal partnered with the School of Biological Sciences, including Keith Edwards, Helen Harper, Mark Winfield, and Amanda Burridge. Kasha successfully secured funding from the Bristol Centre for Agricultural Innovation (BCAI) for fruit processing equipment. Fenswood Farm Estate, owned by the university and the former site of the closed LARS research station, was deemed the ideal location for the research—a fitting choice.
Thatchers, a major player in the cider industry, generously provided apples from their orchards. As September approached, signalling the 2021 harvest, Thatchers gave the green light in a significant 'Man from Del Monte moment.' The Estates and Biological Science project team quickly harvested sixteen apple varieties, named 'The Girls,' cultivated by Liz Copas, LARS's last pomologist.
Student involvement is central to the project's goals. Under the guidance of the project team and industry veteran Bob Chaplin, undergraduate and post-graduate Biological Science students engage in every step of the cider-making process. They harvest, plant, and prune apple trees all while engaging and collaborating with experts both within our university and the cider industry as a whole. Students volunteer their time and contribute their hours to the Bristol Plus Award.
Now entering its fourth year, The Better Cider Project received silver awards for its cider in both 2022 and 2023 at the British Cider Championships. Its objective is to integrate the 'science of cider making' into the undergraduate Biological Science course. The project is committed to enhance our students experience while actively contribute to the ongoing advancement of apple and cider research.
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