Course Fee Discounts. For these UK-based training courses, early booking discounts and some grant-aid may be available to assist with the payment of course fees. For further information, please see details of each course or 'phone Mitchell F&D Limited (01386 552324).

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Please scroll down to view the various courses available

In the heart of cider making country, this one-day practical hands-on course will help you learn more about cider & perry and will provide you with what you need to know about how to start making these fine products - and you get to taste some fine ciders & perries too! This course is suitable for beginners, for those interested in making cider or perry at home and for anyone with an interest in these unique, versatile and tasty products.

For full details and costs click here    

Next available course dates in 2008:

Saturday 6th Sept. 2008 (Gloucestershire) • Course location map
Saturday 11th Oct. 2008 (Gloucestershire) • Course location map
Saturday 22nd Nov. 2008 (Somerset) • Course location map
Course booking form • Course accommodation list (Somerset)
Course accommodation list (Gloucestershire)

Not only is apple juice delicious, it contains a number of vitamins and minerals as well as other important nutrients, is free of fat and is a good source of dietary antioxidants.
This course is suitable for beginners, for those planning or already making juice – either for home use or as a business - and for anyone with an interest in or “taste”for this healthy product.

For full details and costs click here    

Next available course dates in 2008:

Saturday 4th Oct. 2008 (Gloucestershire) • Course location map
Course booking form • Course accommodation list (Gloucestershire)

Involving the world’s leading experts in cider making and orcharding, this course aims to provide you with:
A thorough grounding in the main principles and practices of orcharding and cider and perry making, a wealth of knowledge, insight and technical know-how, drawn from many years of practical experience, the skills, knowledge and understanding necessary for the production of quality cider and perry.
The course is suitable for beginners, new businesses and existing producers (large & small-scale) alike.
The course is flexibly designed to meet the needs of all individuals, and is organised into two main parts as follows:
Day 1 (Part One) – Principles & Practices of Cider Orcharding.
Days 2 – 5 (Part Two) – Principles & Practice of Cider Production.

For full details and costs click here

Next available course dates in 2008/2009:
Part 1 - Part 2 Commencing 1st Sept. 2008 (Glos.) • Course location map
Part 1 - Part 2 Commencing 2nd March 2009 (Somerset) • Course location map

Course booking form • Course accommodation list (Somerset)
Course accommodation list (Gloucestershire)

Do you want to further develop the skills, knowledge & understanding necessary to produce quality cider and perry for the 21st century consumer? Then, this is THE course to attend!
The course builds on Cider Making – Principles & Practice and aims to provide: - Knowledge and understanding of cider microbiology & chemistry and key aspects of cider making technology - A detailed insight into the techniques, practice and application of sensory evaluation for commercial cider production - A thorough appreciation of a range of techniques involved in product development, marketing and the operation of a successful cider production business.
Although primarily aimed at those who have previously attended Cider Making – Principles & Practice, and other basic cider making programmes, this course is also suitable for experienced producers and individuals from established and growing cider businesses.
The course is made up of a series of intensive seminars, workshops and practical sessions associated with the successful operation and development of a cider and perry production business. Practical work involves new product development (NPD) blending trials, essential laboratory analysis and expert-led sensory analysis sessions.

For full details and costs click here

Next available course dates in 2008:
To be arranged.

Course booking form • Course location map • Course accommodation list

NACM Foundation Certificate in Cider & Perry Appreciation    

This qualification is designed to provide an introduction into the fascinating world of cider and perry, an overview of how the products are made, an understanding of the great heritage of the Cider Industry and a real appreciation of the drinks themselves.

The key aims of this qualification are to -
Develop a broad appreciation of the main types and styles of cider and perry, along with an understanding of the UK Cider Industry - including its historical development and its position in the alcoholic drinks market;
Gain a basic knowledge and understanding of the main principles and practices involved in cider and perry production including key aspects associated with product quality;
Explore ways in which to encourage the positive and responsible development of the industry and its products.
The qualification is intended as vocational training in product knowledge and appreciation for those involved in sales and marketing and the commercial purchasing of cider and perry.
It is also suitable for all individuals who wish to learn more about cider and perry, for members of the trade media, potential new entrants to the industry and consumers.

For full details and costs click here

Wed. 14th – Fri. 16th May 2008
Westons Cider Mill, Much Marcle, Herefordshire. • Course location map

Wednesday 24th – Friday 26th Sept. 2008
Thatcher’s Cider, Sandford, Somerset • Course location map

Course booking form

This half-day practical course will provide a challenging, but rewarding and enjoyable introduction to the techniques involved in tasting and sensory analysis of cider and perry, along with other beverages such as wine and beer.
Sensory analysis is more than just tasting! Popularised by the wine industry, it is a recognised discipline increasingly used across the whole of the food and drink industry for product development, consumer studies and quality control. It can also be used to support the work of those involved in sales and marketing (as well as being useful for the consumer and customer) and as such will broaden the skills and knowledge available for anyone involved in producing, marketing and consuming the products concerned.
This course is run in association with the National Association of Cider Makers (NACM) and is thus also designed for those planning to attend the NACM Foundation Certificate in Cider and Perry Appreciation and who have not received previous training in sensory analysis.

For full details and costs click here

TBA

Course booking form • Course location map • Course accommodation list

Details and costs to be announced

Course booking form not yet available

Course location map • Course accommodation list

In conjunction with Somerset Orchard Link and involving one the world’s leading experts in cider making and drinks’ production, this course aims to provide you with: A thorough exploration of the opportunities and practical mechanisms associated with processing apples into juice, cider and other added-value beverages; A detailed appreciation of the skills, knowledge and understanding necessary for the production of quality juice, cider and other added-value beverages for the 21st century market.
The course has been specifically designed to meet the requirements of Somerset Orchard Link and other fruit growers who are looking for new opportunities - through collaboration - to make money and add-value to their apple crop.
This course is the first of a series of modules planned to develop and support the implementation and operation of apple-based drink production businesses

For full details and costs temporarily unavailable