BY ALLISON LEE
Tim Barker started pressing apples for juice and cider with a friend way back in 2015. What initially began as a hobby steadily grew into an annual tradition in which the two would harvest apples from local trees and hedges and press them along with those donated by well-meaning people. As the years progressed, the two friends honed their skills, acquired equipment, and gained experience, and the final result was well received by friends and family.
Within five years, they had begun to produce over 1,000 litres of pure juice and 100% cider of exacting standards. It was time to make a decision: “Should we go big or go home?” Tim asked himself. The running joke, Tim continues, is that “we couldn’t possibly drink it all ourselves, although we would give it a good go!”
The duo decided to press more apples than they ever thought possible in the autumn of 2020, with a view to marketing them and, hopefully, creating a business the following year. Despite problems the world over, such as COVID-19—or perhaps because of them—the business was launched in May 2021, when the Masham outdoor market was open for trade in key sectors, including food and drink.
Tim tells me that the branding and product were well received, with consumers feeling they had added something unique to the alcoholic offering. The historic and lively market town of Masham in North Yorkshire is traditionally famous for brewing bitters and ales, with Black Sheep and Theakston being in residence.
Tim and his partner’s cider style was fairly rare in this part of the country, and it quickly became of interest. With COVID-19 and lockdown, people had the added benefit of time and liquidity on their hands due to the ongoing furlough situation, and, with limited freedom to spend money outside the UK, they were keen to explore what the local area had to offer.
However, it became apparent quite quickly that the pair’s production and storage methods were very limited, as these were, at that time, carried out at Tim’s friend’s house in Masham, prompting the duo to start making enquiries about a suitable upscale location.
In autumn 2022, Tim had the fortuitous opportunity to meet Phil and Lindsay from Foxbridge Orchards, a dedicated apple juice and cider orchard just outside neighbouring Bedale, and the rest, as they say, is history. Foxbridge Orchards offered to rent space, sell their juice, and loan the pair equipment to press their own apples at scale, allowing them to focus on larger production runs and bigger events such as agricultural shows, festivals, and large private functions.
Despite the business’s fast-paced progress, Tim admits there have been some challenges along the way. “The trade sector has always been a tricky beast. There’s the time and commitment required to initiate and maintain trade sales. We didn’t have the capacity to support dedicated sales reps trawling the country. Price was a sticking point for many pubs, which have long struggled in a dying market. They are used to paying mainstream prices for mass-produced inferior products—35% juice in most mass-produced ciders. Our earlier dry ciders were on the sharp side and not always what the customer expected. We now have a range of craft ciders, including medium and sweeter variants, including a Snakebite,” he told me.
Masham Cider Press’s biggest selling point and USP is that the company uses no sugars, sweeteners, or sulphites in its ciders. This means that the product is lower in calories, suitable for vegetarians, vegans, and coeliacs, gluten-free, and organic. “Like the wine growers globally, we cidermakers are in sync with nature and the vagaries of the great British weather. The French talk of ‘terroir’—subtle differences in sunshine, rainfall, soil nutrients, and the aspect of trees and how they are planted—which all affect that year’s vintage. The same can be said for apples, juice and traditional cider,” Tim explained.
In 2023, Tim faced his biggest hurdle: the tragic loss of his wife at just 40 years of age. Tim told me his wife had been a huge support in the creation and progression of the company, as well as being his wife and partner of almost 20 years. After her passing, he faced a stark reality check and needed to establish what was important to him and where to focus his energy. Ultimately, Tim chose to persevere—for the sake of his own sanity, his daughter, and his legacy.
Tim is now the proud owner of Masham Cider Press and, through hard work and perseverance, has built a company to be proud of. He now offers group orchard and cider tours and has launched planning for a summer cider festival. Still, he insists it is a team effort. “Lindsay, Phil and Chloe, Chris and Di, Eva and Neil, Fran and Bear, and Rosie—I couldn’t do this without you. Thank you,” he says sincerely.
For more information about Masham Cider Press and what they have to offer, please visit their website https://mashamciderpress.com/ or follow MCP on socials @mashamciderpress.
Allison Lee is a smallholder from North Yorkshire who has written for the Yorkshire Times and other publications. Her website can be accessed here.