Cider and Donuts

Fresh donuts, baked slow in Bath, rushed by train to London.

Three SlowFood advocates Tom Oliver of Oliver’s Cider and Perry and The Three Counties Perry Presidium and Brett the Baker from Landrace in Bath are hosting a “Cider and Doughnut” run to bring to the attention of all lovers of good food and drink, the wonderful attributes of making cider with cider apples and perry pears and baking using UK locally grown and milled grains such as in their sourdough bread from stoneground UK grains and all other manner of buns and goodies.

Cellarman Sam came up with the idea of filming the early morning doughnut making in Bath and then the dash by train to London with the doughnuts to arrive as near opening time as possible at The London Cider House with fresh doughnuts so that we could all enjoy (till they run out) cider and doughnuts , a truly great way to kick off the day.

Tom Oliver is well known as an advocate for making cider and perry from the vintage fruits that have proved themselves over the years and may well just have started life as a seedling growing on a mill wheel as the wonderful Yarlington Mill bittersweet cider apple did in Somerset. Brett the baker at Landrace uses grains and seeds , many of which will be milled at their mill recently located at Westcombe Dairy, home to Tom Calver of Westcombe Cheddar fame, who is a partner at Landrace Bakery and that brings us full circle to cheese and Cellarman Sam, the champion of cheesemongers.