462: Cider in a Cathedral of Opulence | The Newt, UK
Cider Chat
A Digital Media Empire Embraces Cider at The Newt The Newt in Somerset is a world-class estate blending cider-making, luxury hospitality, and horticultural excellence. The estate is owned by South African owners Karen Roos and her husband Koos Bekker, who is a South African tech entrepreneur known for his innovative ventures, including transforming media group Naspers. Bekker’s vision extends beyond digital media into luxury hospitality and agriculture, mirroring his approach at in South Africa, The Newt’s sister property. Ciders tasted at The Newt in Somerset A Cathedral to...
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461 RAW Levi Danielson
Cider Chat
Levi Danielson is the founder and cider maker at RAW Cider, based in Dayton, Oregon. With roots in the Driftless Region of Minnesota and a cidery nestled among cider apples and pears in the Willamette Valley, Levi’s story is one of wild ferments, place-based cider, and planting for the future – both in Oregon and back home. Levi Danielson Building RAW Cider Levi’s path began in microbiology and health policy before a leap to France introduced him to wild fermentation and orchard life. After interning and later leading production at Dragon’s Head Cider in...
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460: James B. Forbes on Little Pomona’s Ciders & Legacy
Cider Chat
An intimate sit down with James Forbes of Little Pomona to talk about grief of losing his wife and business partner Susanna Forbes, the growth of the cidery, and the evolving identity of one this select cidery. Remembering Susanna Forbes Susanna Forbes, co-founder of Little Pomona, passed away in 2024. Her warmth, encouragement, and belief in others shaped the cidery from day one. As James puts it, “She was always trying to build up and support others – including me.” James, Ria and Susanna 2019 What’s New at Little Pomona Champagne Method Quince Wine – Possibly the...
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459: The Apple Finch’s Pet-Nats at de Groote Wei Cider | Netherlands
Cider Chat
Fourth-Generation Farmer, First-Generation Cidermaker Sophie Horstink of De Groote Wei, which means The Great Meadow in Dutch, is crafting Dutch cider as a value added project at her family’s farm. Located in the eastern Netherlands near Arnhem, the farm spans 16 hectares and has long produced dessert apples and pears. Sophie Horstink The Horstink family market is well-known and is a go-to place for locals to shop and would be considered a grocery store. She released her first cider in 2022. The early response was enthusiastic, selling out quickly and prompting her to scale...
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458: Sodo Sidriné and the Rise of Lithuanian Craft Cider
Cider Chat
Donatas Genys didn’t set out to launch Lithuania’s first keeved cider. But after trips to England and Normandy, years of experimentation, and the planting of over 6,000 cider apple trees, that’s exactly what he’s doing. At Sodo Sidriné, located just a few kilometers from the city of Kaunus, Donatas is into a whole new era for cider Lithuania’s cider revival Donatas Genys Cider Culture and Baltic Roots Lithuania has deep agricultural roots, but apple trees which at many of the homes are desired more for eating or making apple wine while vodka and beer under Soviet rule...
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457: Snow Capped Cider: A Family Legacy at 7,000 Feet | CO
Cider Chat
At the base of Colorado’s Grand Mesa, the world’s largest flat-top mountain, five generations of fruit growers have worked the land. Today, Snow Capped Cider carries on that legacy, crafting estate-grown ciders from fruit nurtured at elevations between 6,130 and 7,000 feet. The high desert sun, volcanic soil, and pure snowmelt water combine to create vibrant apples and distinctive ciders. From Hobby to Heritage What began as a small experiment soon blossomed into a full-fledged cidery. Sparked by a disappointing store-bought cider, Kari Williams and her family leaned into their winemaking...
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456: From Oregon to Norway: Abram Goldman-Armstrong’s Cider Journey
Cider Chat
This episode of Cider Chat, was recorded in person with Abram Goldman-Armstrong at CiderCon2025 in Chicago. Hear his journey to cider. From growing up in Oregon’s Yamhill County to his current work in Norway’s Hardanger region at Alde Sider. Abram began fermenting cider as a student in Minnesota and went on to found the cidery known as Cider Riot in Portland, Oregon. His experience reflects both the evolution of the cider industry and the challenges of building a business grounded in values and community. The Cider Riot Years Cider Riot grew from a home cider making project into a...
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455: Zero Percent Sh*t | John Edwards Returns
Cider Chat
John Edwards, longtime cider maker and integral team member at Ross on Wye Cider & Perry Co., and the creative force behind his personal label Fly be Night Cider was last on the podcast in 2019. John Edwards In this Cider Chat with John Edwards ohn is part of the tight-knit crew at Ross Cider who keep things running from orchard to bottle. The team has embraced a belt press system, which John finds surprisingly nimble—even for small batches. While Ross is rooted in tradition, they’re also evolving their process to match the scale and diversity of their...
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454: Wild Ferment Meets Fine Cider: Inside Oliver’s Barrel Room
Cider Chat
Rainy Days Goes Best with Dry Cider in the Barrel Room Walking into the barrel room at Oliver’s Cider and Perry Company, you might think you know what to expect. But surrounded by whitewashed stone walls, standing beneath the old Hessian sacking floor, and facing rows of aging barrels, I quickly realized this wasn’t just a cidery—it’s a living, breathing creative space for cider making. Tom Oliver sources fruit both from his farm and from local orchards across Herefordshire. This isn’t an estate cidery where everything is grown on-site—but what sets Oliver’s cider and perry...
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453: Homage to Perry Legends by Tom Oliver at AppleFest | UK
Cider Chat
Celebrating Perry’s Past, Present, and Future Tom Oliver began his keynote by saying, "At this year’s Applefest Banquet, I had the honor of lifting a glass to the people behind the pear—specifically Perry. It wasn’t just a toast to the drink itself, but to the incredible commitment behind its preservation and craft." Tom Oliver Three Perry Legends Charles Martel Known for his Stinking Bishop cheese and peri-based products. Catalogued disappearing peri pear varieties, creating the first national collection at the Three Counties Showground. His book on Gloucestershire...
info_outlineExploring Cider’s Role in Fine Dining
In this episode of Cider Chat, we sit down with Chef Ivan Vautier a Michelin-starred chef from Normandy, France, to discuss his approach to pairing cider with food and incorporating it into his dishes. Normandy, as a region is renowned for its cider, Calvados and Pommeau. As such it offers a unique perspective on how this traditional beverage is used in high-end cuisine.
But does cider get the attention it deserves in fine dining? The answer might surprise you. While this Michelin Chef Vautier highlights some classic applications, like poaching foie gras in cider, the conversation reveals a deeper challenge: even in cider’s heartland, it appears that cider's potential remains under appreciated in haute cuisine.
Key Takeaways from a Michelin-Starred Chef
- Traditional Uses of Cider: Chef Vautier shared his method for preparing foie gras terrine poached in cider, complemented by a semi-dry cider pairing. While a delightful tradition, it underscores the entrenched view of cider as a regional staple rather than an innovative culinary element.
- Critique of Heavy Cuisine: He addressed the overuse of cream in Normandy dishes, advocating for lighter preparations that let cider’s acidity and flavor shine—a refreshing perspective for modern palates.
- Missed Opportunities: The chef noted that cider could rival champagne as an aperitif.
- To create this new vision for cider, Chefs both in France and world wide must be called upon to rev up a sense of enthusiasm and vision to champion this transformation.
A Call to Action for the Cider Community
This episode highlights the need for cider enthusiasts and producers to work together to elevate cider's status in fine dining. Here are some ideas discussed:
- Cider Education for Chefs: Host tastings and workshops to showcase cider's complexity and versatility, inspiring chefs to integrate it more deeply into their menus.
- Collaborative Menus: Develop cider-focused tasting menus and co-create signature ciders tailored for specific cuisines.
- Inspiring Innovation: Highlight cider's potential as a lighter, fresher alternative to traditional ingredients like cream or wine in sauces and reductions.
- Elevating Cider’s Image: Serve cider in elegant glassware and market it as a sophisticated aperitif to attract fine dining audiences.
- Engaging the Culinary World: Partner with culinary schools, host cider-focused food festivals, and celebrate chefs who innovate with cider through awards and recognition.
Why This Matters
Cider is more than just a beverage—it’s a bridge between tradition and innovation. This episode sheds light on the barriers holding cider back in fine dining and offers actionable steps to move forward. By working together, producers and enthusiasts can inspire chefs to see cider not just as a drink, but as a transformative ingredient worthy of the world’s finest tables.
Contact info for Ivan Vautier
- Website: https://www.ivanvautier.com/en/
- Address: 3 Av. Henry Chéron, 14000 Caen, France
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Mentions in this Cider Chat
- CiderCon2025 Promo Code - Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says "additional registration information" and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat
- #xpromoteCider - Tips of the glass to the following brands! Do follow them on instagram!
- @prairiebearsciderco - Alberta Canada
- @anchgergely of Abilaget Garden Projects
- @santacruzciderco - California
- #ciderGoingUP campaign page