Champagne? No, Thanks — The Smart Set Are Drinking Cider Now
A wave of renewed appreciation for cider is sweeping across the UK, as the traditional English drink finds its place on the menus of chic restaurants, supper clubs, and the tables of the style-conscious. No longer the overlooked cousin of beer or wine, cider is being celebrated for its refinement, craftsmanship, and unique character.
At creative events like the intimate ISStudio lunches at Gloucestershire’s Lypiatt Park, guests enjoy crisp, delicate ciders alongside curated seasonal menus. Parties hosted by Somerset’s famed Temperley family now end with sips of elegant cider brandy made from their own orchards, while stylish restaurants from London to Bruton proudly stock bottles of premium English cider for their discerning customers.
“Cider sits in this beautiful space between a crisp sparkling wine and something more grounded and English,” explains Imogen Snell, creative director of ISStudio. Thoughtfully crafted ciders bring freshness, texture, and a sense of place that make them perfect for long lunches or relaxed, end-of-day conversations.
Felix Nash, founder of the Fine Cider Company, confirms the movement: “People care more about provenance, craft, and small-batch makers. They want something more considered.”
Today’s finest “cyder” (with a “y” to signal its artisanal pedigree) is crafted with the same dedication as high-end wine. Makers consider terroir, tannin, acidity, and seasonal variation. Luke Benson, cellar master at The Newt in Somerset, notes that their cyders are “refined, balanced, nuanced, and every bit as expressive as wine.”
Top chefs have embraced the shift. Margot Henderson, who stocks The Newt’s cyder at the Three Horseshoes in Batcombe, says diners increasingly choose cyder over chardonnay because of its delicate pairing potential. Even Somerset cider brandy from Burrow Hill now appears in a third of the UK’s Michelin-starred restaurants.
With more than 3,000 apple trees across 65 acres, makers like The Newt and Burrow Hill remain committed to producing 100% apple-based cyder — a stark contrast to mass-produced cider made from imported concentrate. “We’re wedded to our lands and the magic of our orchards,” says Matilda Temperley.
Like fine wine, each year’s cyder varies. Benson highlights their Wyvern Wing, a delicate, riesling-like sparkling cyder made from British Braeburns. At 8% ABV, it’s lower in alcohol than wine and perfect for today’s more mindful drinkers.
Even the iconic Joanna Lumley praised Burrow Hill’s sparkling dry cider, declaring she would happily drink it over champagne. And that sentiment is becoming increasingly common. Jessica Salter Friday November 14 2025, 5.00am GMT, The Sunday Times
At The Drunken Apple in Bangkok, we proudly bring this global cider renaissance to Thailand — celebrating craftsmanship, flavour, and the elevated world of modern cyder culture.