Bushel + Peck

Bushel + Peck is a small but mighty Tewkesbury-based business dedicated to producing high-quality cider and perry using traditional methods. Founded by David Lindgren in 2015, the organisation is deeply committed to sustainability, heritage, and the preservation of Gloucestershire’s orchards.

Where it all began

Before launching Bushel + Peck, David Lindgren spent years working in the corporate drinks industry. However, he longed for a career that felt more fulfilling and that positively impacted both the environment and his local community. In 2015, David took the leap, harvesting his first apples, and by 2016, Bushel + Peck had sold its first batch of cider. Since then, the business has grown steadily, staying true to its core values: using only unsprayed fruit from traditional orchards and local gardens.

The name Bushel + Peck comes from traditional volume measures for apples. A bushel is equivalent to eight gallons, while a peck is a quarter of that.

David runs the business with a small but dedicated team, including brothers Alex and Leo Brabbin, who assist with milling, pressing, and bottling, and orchard expert Martin Hayes, who plays a crucial role in fruit-picking and orchard maintenance.

The Product Range

David’s passion lies in crafting ciders and perries that celebrate specific orchards. Gloucestershire is home to over 80 apple varieties, and Bushel + Peck is dedicated to showcasing the unique qualities of each in its products.

Why Gloucestershire?

Bushel + Peck is based in Tewkesbury, where David and his family live. While neighbouring county Herefordshire is well known for its orchards, Gloucestershire has lost a significant number since the mid-20^th century. David’s vision was to help revive traditional orchards while promoting biodiversity and sustainability.

Bushel + Peck thrives thanks to strong local support from cider enthusiasts and conservation groups, who play a key role in the company’s success.

What makes Bushel + Peck so special?

Bushel + Peck stands out for its commitment to using traditional methods, small-scale production, and a hands-on approach to cider-making. Every decision is guided by five core principles.

1.Simple: Unlike mass-produced cider brands, Bushel + Peck prioritises traditional methods. Their cider is made solely from freshly pressed apple juice with no concentrates or additives. The cider and perry are produced using a traditional rack-and-cloth press, an age-old method favoured for enhancing flavour and quality. Bushel + Peck’s press runs on electricity.

Fermentation occurs naturally after the ripe fruit is milled and pressed in autumn. The cider is bottled in spring, after the first cuckoo call, which is usually around mid-April. This method has proven successful, with Bushel + Peck winning first prize for their perry at The Big Apple Competition in 2022.

2.Local: Bushel + Peck prioritises Gloucestershire apples, occasionally sourcing from nearby counties when necessary. They collaborate closely with local farms and orchards, including Longridge Farm in Ashleworth and Blandford Farm in Dymock, where they obtain classic cider apple varieties such as Brown’s, Dabinett, and Yarlington Mill. Their commitment to supporting local orchards ensures the cider retains authentic regional flavours and remains deeply rooted in Gloucestershire’s heritage.

3.Sustainable: The company exclusively uses unsprayed fruit, meaning absolutely no pesticides, insecticides, herbicides, or fungicides. This approach helps orchards to remain as thriving ecosystems for wildlife, including birds, bees, insects, and plants.

4.Responsible: Bushel + Peck minimises waste by using surplus fruit from private gardens alongside fruit from traditional orchards. Recognising that orchards are havens of biodiversity, the company actively supports conservation efforts.

As an active member and trustee of the Gloucestershire Orchard Trust, Bushel + Peck works to protect and maintain these vital habitats. Beyond cider-making, they plant, maintain, and restore orchards and woodlands to extend their environmental impact.

5.Supportive: In addition to their voluntary work with the Gloucestershire Orchard Trust, Bushel + Peck contributes a portion of every sale to the Bumblebee Conservation Trust. While donations may not be vast, they make a tangible impact, because without bees, there are no apples, and without apples, there is no cider.

The future

Bushel + Peck continues to focus on producing small-batch, high-quality ciders. Customers can look forward to new limited-edition, single-variety ciders this spring, celebrating Gloucestershire’s rare and distinctive apple varieties.

Quick-fire foodie questions with David Lindgren, Founder of Bushel + Peck:

• Who or what inspires/motivates you?

“The unsung heroes who have kept orchards and craft cider-making alive when the rest of the world moved on. Tom Oliver, the best cider-maker of them all. Jim Chapman, creator of the National Collection of Perry Pears at Hartpury. Charles Martell, who researched the history of Gloucestershire’s apples, plums, and perry pears. And anyone who has cared for and maintained a traditional orchard in Gloucestershire and beyond.”

 

• What is your favourite product in your line?

“I love making cider or perry from specific orchards. The Avenue Perry is made solely from perry pears grown in a 200-year-old avenue of trees at Boyce Court near Dymock. We also crafted a small batch of perry from an old orchard in Brockworth that hadn’t been harvested for many years. Gloucestershire is home to over 80 apple varieties, some of which are very rare. I love working with local gems.”

 

• How do you keep up with the latest food trends?

“Gossiping with other cider-makers at conferences and events!”

• What can we expect to see from you over the coming months?

“More of the same! We have a few new limited-edition, single-variety ciders coming up in the spring.”

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