In 2020, Cameron and Georgie took a leap. Feeling the weight of the climate crisis, they left their London lives — Cameron as Head Brewer at Brixton Brewery, Georgie in sustainability recruitment — and hit the road in a converted van.

For a year, they travelled across the UK and Europe working on organic farms, learning what it meant to grow and produce in harmony with nature. Somewhere between Somerset and southern Spain, they discovered traditional orchards — incredible, life-filled ecosystems vital to biodiversity and climate resilience, yet quietly disappearing.

When they returned home, Ripe Cider was born: a way to fuse their love of fermentation, farming, and environmental restoration. Today, they manage their own chemical-free orchards, where Shropshire sheep graze under the trees, nurturing the soil while the trees shelter the flock. From one piece of land, they grow two forms of life — cider and community.

It’s cider made slowly, sustainably, and with soul.

Ripe believes that good cider starts with good land.

Their production is minimal-intervention by design — no chemical additions, no forced fermentation, no energy-intensive processes. Instead, they work with the seasons and let nature lead, allowing long, slow fermentations that create complex, layered flavours.

Every decision they make, from soil health to bottle choice, serves one purpose: to protect the orchards that protect us.