supported interns

Plumpton Supported Interns - Day Three of our Apple Course - Pub & (Sea)Cidery visits

5 December 2016 When we met up last week for the last part of Flourish's work with them on our apple-themed course, it was clear that the two groups of Plumpton College supported interns had all been working very hard since we last saw them at the Fruit Factory in October.

Here's a video we made at that time.

After they'd taken their bottles of pasteurised juice made from apples picked at Ringmer Community Orchard back to college, they had a talk by the Plumpton marketing lecturer about how they might best come up with way to promote, market and sell it, as well as a talk from a visiting graphic designer. With the support of their own lecturers, they then began generating ideas, thinking of possible names and creating label designs for marketing the juice.

So, for the last part of our work with the interns, we arranged visits for them to two local businesses, whose work relates to apples in some way - Huw from the Elephant and Castle pub in Lewes and Matt from Seacider in Ditchling - both of whom were also kind enough to comment on the label and name ideas.

Both groups had prepared some label/ideas boards and a short presentation for these trips.

Visit 1, Elephant and Castle

After the Plumpton group came in from a very cold day and bought themselves lunch at the pub - we all went upstairs to the meeting room where landlord Huw Jones helpfully answered lots of questions put by the group about his job - what's great (the sociable aspects) and what's hard (late nights, long days).

He told them what his job entails (employing and managing staff, doing a lot of admin, banking, sorting rotas, social media, making sure the place is clean and well-stocked). He also talked about the Elly's busiest night of the year - Bonfire.

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Huw sells Owlet's apple juice, so he talked a bit about that. We discussed the recent rebranding of Harvey's brewery, general pricing of products he sells and what different staff roles there are in a pub, how the shift patterns work and who gets paid what.

He tried the juice the interns had brought along and pronounced it "truly amazing".

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The interns gave their group juice presentation to him, one by one, including explaining that they'd decided to call their juice Liquid Sunshine.

Huw liked the name, the vivid, eye-catching designs, how creative everyone had been, the fact that the main variety of apple they'd picked (Ashmead's Kernal) is mentioned.

He really liked the 3D design work, but wondered if it might be hard to make into a flat label - but thought it might work as a special edition label that could be hung around the bottleneck.

He left the interns with a lot to think about.

Flourish project manager Emma explained that Ringmer Community Orchard would like to adapt and use one of the designs for their own juice, if possible.

Trip 2, Seacider

Matt at Seacider

Matt at Seacider

On a sunny but also very chilly day, the second group took their own blend of apple juice (made from different apple varieties than the first group - Red Falstaff, for example) to an industrial estate near Ditchling for a visit to Seacider, a fascinating and relatively new cider-making business run by Mark and Matt.

Mark had to dash off delivering cider, so Matt talked to the group about what they do. He explained that they used to make beer, as Goldstones brewery, but got into trying to make cider - and within five months went from being the smallest 'cidery' (which the cider version of 'brewery') in Sussex to one of the largest!

Matt told us about his own background, and the fact that his route to doing what he now loves hadn't been an academic one, because he'd struggled at school. He went and lived/ worked for some small cideries in the West country for a few months. He talked about his working day and the need for flexibility - if you're starting up your own business, it's a lot of hard work. He went into a lot of interesting detail about the manufacturing process, mentioned that fact that they make their cider out of apples rejected by supermarkets for not being perfect (see below).

Then he told us how their funky branding had come about. "We're not really interested in the kind of labels that feature an old man under an apple tree - we wanted something different and modern". His girlfriend Lauren Bartlett came up with the distinctive Mexican skull design, which includes images of apples, seed, leaves and Brighton Pavilion. "We're very much Brighton-based".

Fantastic logo

Fantastic logo

He talked to the interns about how you want your branding to both fit in, yet stand out - you need to think about your target audience - and it needs to entice people into buying it.

The group did their presentation to Matt, then he tasted their juice, which they've called Sweet Sussex, "it's really good", and commented on their designs.

All in all, both groups had two great visits and learnt a lot. Many thanks to Seacider and the Elephant and Castle for their time and hospitality.

Emma Chaplin

Useful links

Interested in becoming a member of Ringmer Community Orchard? More info HERE

Want to know more about the Plumpton Supported Internship programme? HERE

For more about Flourish, HERE, and Common Cause Co-op HERE

And here are links to the Elephant and Castle and  Seacider websites.

Peter May's Guide to apples.. and more!

1. Some information about the apple varieties we grow at Ringmer Community Orchard  Ringmer Community Orchard

ADAMS PEARMAIN

1826 The origin of the apple is Herefordshire or possibly Norfolk. Its first name was “Hanging Pearmain” because it stays or hangs on the tree for a long time without dropping off.  The apple was later renamed Adam’s Pearmain after Robert Adam an apple enthusiast.

Rich, aromatic nutty flavour.  Orange red colour with greenish, yellow and gold.  The tree is scab (a fungal disease) resistant and tends to fruit one year with few apple the next.

ASHMEAD’S KERNEL

First grown by William Ashmead who lived in Gloucester. A vigorously growing variety that needs lots of space. The apple has a strong sweet-sharp flavour. Greenish-yellow fruit with some russeting.

EDWARD VII  

1902 Rowe’s Nursery Worcester. This is a very late flowering cooking apple with a green skin that becomes more yellow as it ripens. Named after the coronation of King Edward VII in 1902.

LORD LAMBOURNE

1907 raised by Laxton Brothers of Bedford. The fruit is sweet and jucy with a slight strawberry flavour and some acidity.  Bright red skin with stripes over greenish-yellow background.  The skin becomes greasy as it stores

Orleans Reinnette

ORLEANS REINETTE

Probably originated in France and first described by a Mr Knopp 1776.  The fruit has an orange red and gold colours with an aromatic, nutty sweet taste.

RIBSTON PIPPIN

First grown at Ribston Hall in Yorkshire from a pip brought over from Normandy in about 1688. Intense, rich, aromatic flavour.  Brownish orange flush and red stripes over yellow green.

 

 2. A Guide to Apple Picking, Grading and Storage

 Different apple varieties ripen over a long period from August to October.  You will know when the apple is ripe because it can easily be picked from the tree by holding the apple gently and giving it a slight twist. Other signs of ripeness are the fruit developing bright colours and the pips turning from white to brown.  Sometimes you have to pick the fruit early when birds start to peck the fruit.

Apples need to be picked with care with the stalk intact because damaged or bruised fruit does not store well.  Also customers will not want to buy bruised fruit.

the apples should gently be placed in the picking container and then when the container is full, carefully emptied into the grading bins.

The grades are:

Grade 1 Largest fruit without any blemishes or spots.

Grade 2 Medium sized fruit with occasional marks

Grade 3 Juicing grade fruit. Small and marked fruit

in modern orchards there are machines which measure, grade and wash each size of fruit automatically.

Once graded the apple bins should be clearly labelled with the variety and grade, then moved to the apple store.  At Ringmer this is a building in the coolest part of the orchard.  A cool temperature helps to slow down the ripening of the fruit and allows it to be stored for several months.  Some varieties will store longer than others. Edward V11 will store till January while Orleans Reinette quickly becomes soft.

Modern orchards have very sophisticated apple stores which allow fruit to be kept for nine months.  This is achieved by keeping the fruit at a low temperature and then reducing the amount of oxygen in the store which slows down ripening.

More information about Ringmer Community Orchard