This three part series highlights how exciting British cider truly is. Using the personal views of respected professionals, Bill Bradshaw illustrates how seriously fine dining and the wider hospitality industry values cider, as an accompaniment to food, and also as an ingredient. In this session Bill talks to Harriet Mansell, Chef Owner of the Robin Wylde restaurant and Lilac Wine bar in Lyme Regis, about her journey towards knowing, loving and cooking with cider, and why she believes it accompanies the food she creates so well.
Bill is a freelance photographer, and videographer with an emphasis on beer and cider. A former head brewer, cider-maker, author of four books on cider, Bill is an international competition judge, broadcaster educator and advocate for great beer and cider.
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