Toast National Sausage Week with a Rattler banger

Rattler Sausages served daily at Healeys Cyder Farm Restaurant

We are celebrating National Sausage Week and getting ready to enjoy some fireworks on bonfire night with our own tasty Rattler sausages.

These delicious spicy bangers are created using our own secret Healeys know how, blended with the crisp and fruity award winning cider. The meat comes from our very own pigs reared here at Healeys and fed on apple pulp from our cider press, helping to bring an extra rich fruitiness to the sausages.

We serve up our special Rattler sausages in the Healeys restaurant daily.

And if this blog has given your a first for Rattler Cyder the full range can be found in our new Visitor’s Centre or from the Online Shop.

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Multiple awards win for Healeys

Multiple awards win for Healeys

Multiple awards win for Healeys

Healeys Cornish Cyder Farm is celebrating after three of its products won accolades at a national awards ceremony.

Cornish Gold cyder, Rattler original and Cornish Apple Juice were the toast of the British Bottlers Institute (BBI) annual dinner awards which aims to showcase excellence across the drinks industry.

Healeys Cornish Apple Juice was given particular praise, scooping gold in the fruit juice category for the second year in a row.

The business and visitor attraction near Truro competed against a record number of entrants in this year’s BBI competition, which was founded in 1953 to recognise good quality bottling and packaging of tipples including ale, lager and cider as well as water and soft drinks.

Joe Healey, Commercial Director at Healeys Cornish Cyder Farm, said: “We are delighted to have won three awards at the prestigious BBI awards for some of our great products. We are particularly pleased to have been praised for our packaging and bottles as we have invested in a new state of the art bottling plant onsite this year.

“Winning gold for our Cornish Apple Juice two years running highlights our consistency to deliver great tasting products which are made right here in the heart of Cornwall.”

Healeys was awarded a diploma for its Cornish Gold in the ciders abv 4%-5.4%, the silver award for Rattler Original in ciders abv 5.5% and gold for the second year in a row for its Cornish Apple Juice in the fruit juices category.

The winners were presented with their medals and certificates at the annual BBI awards dinner held on Friday 22nd October at the Vintners’ Hall, London.

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Pressing time for Healeys Cornish Cyder Farm’s harvest

Apples in Healeys orchards in Cornwall

Healeys Cyder Farm are pressing even more apples this autumn after increasing its production capacity by 50 per cent.

Strong sales of established brands like Rattler and Cornish Gold have helped send production at Healeys Cornish Cyder Farm into overdrive, and it’s set to be a busy few months for the team at the cider makers and visitor attraction near Truro.

Apples are carefully pressed so they can be transformed into thousands of bottles of cider and hand-crafted fruit juices, which are sold nationwide.

Joe Healey, Commercial Director at Healeys Cornish Cyder Farm, said: “We have a very short window to harvest and press the apples, so it becomes a 24 hour operation to make sure we gather as much juice as we can from the fruit. Last year we pressed 950 tonnes of apples, but this year we are already expecting to press more than 1,500. These apples will be used to produce our award-winning range of ciders and fruit juices on sale for the coming year so it is very important to process as much as possible while the time is right.”

After planting its first orchards in 1986, Healeys Cyder Farm now grows nine different varieties of apples on site. Blending sweet, bittersweet and bitter-sharp varieties, they create their own uniquely tasting cider.

This year’s harvesting began in September with the pressing machines whirring to life for the short season. Around 28 tonnes of apples can be processed every day at the family owned and run farm, with up to three tonnes pressed every hour during the harvest.

It takes around two days to press enough juice to fill a 50,000 litre tank at Healeys. When a tank is full, yeast and nutrients are added to boost fermentation before a team of master cider makers transform the matured alcohol into the award-winning Healeys range of drinks.

Joe added: “I love harvest and pressing time here at Healeys. The sweet smell of apples fills the farm and it is a great time of the year for people to visit us, as they can see for themselves how our cider and juices are created, and follow the journey from the apples being picked in our orchard, to cider being bottled and sold in our shop. It’s a perfect way to share our passion for creating the best products we can. ”

Healeys runs regular tours of its bottling plant and orchard, as well as operating a recently expanded visitor centre where you can learn more about how some of the county’s tastiest drinks are made – and sample some for yourself at the same time.

Healeys also produces wines, spirits and preserves, and recently signed a deal with major retailer Marks & Spencer to create a new cloudy Cornish Farmhouse Cyder to be sold in 468 of its stores around the UK.

The deal followed the unveiling of Healeys new £3.5million state of the art production facility, which can run 6,000 500ml bottles an hour.

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Healeys’ cyder to be sold in Marks & Spencer

Healeys Cyder Farm has created a new brand known as Cornish Cloudy Farmhouse Cider specifically for retail giant Marks & Spencer.  The product will be stocked in 468 stores throughout the UK.

 Joe Healey and the new Healeys' brand resized

With the sort of bite that has made the company’s Rattler brand so popular, the new cider has an alcohol content of 6 per cent.  Successfully selling it to Marks & Spencer comes hot on the heels of the official opening of Healeys new £3.4m production facility which has dramatically increased output.

“We now have a fully automated line capable of running six thousand 500ml bottles an hour,” said Commercial Director Joe Healey.  “It is a major investment that not only allows us to move into much bigger markets but also to improve quality – temperature-controlled fermentation, for example, ensures the very best conditions for yeast to ferment.

“The Marks & Spencer contract is highly significant for us and we’re delighted to be working with such a prestigious retailer.”

Healeys Cyder Farm was first established on its current site by Kay and David Healey in 1986.  Since then the business has gone from strength to strength – both as a high quality drink producer and as one of Cornwall’s most successful attractions.  Visitors can tour the new facility via an aerial walkway which provides an excellent view of the production process below.


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South West MEP applauds Healeys expansion

Ashley Fox, Conservative MEP for the South West of England & Gibraltar, visited the newly expanded state-of-the-art production facility, that also doubles as a visitor centre, at Healeys Cyder Farm in Cornwall. The new facility cost approximately £3.4m and was part funded by a grant from the European Agricultural Fund.

“This new facility is the Crown Jewel here at Healeys Cyder Farm. It will allow us to massively expand production to satisfy our growing customer base and at the same time offer a new experience to our ever increasing number of visitors,” comments Mr Sam Healey. “It was good to show Ashley around not just the new facility but also the wide range of products that we also produce here – including England’s oldest whiskey”

Mr Fox, after the visit, said “Healeys Cyder Farm successfully combines tourism and cider production. I am delighted that they have managed to pull off this exciting project and that they successfully secured funding to make it all possible. I thoroughly enjoyed my visit, and if I happened to try a few of the products on offer – well who can blame me”.

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A brand new state-of-the-art production facility that also doubles as a visitor centre has been hailed a ‘winner’ by Alison Webster, Director of Rural Development for the Rural Payments Agency who officially opened the complex.

Explaining to an audience of about 100 guests that she had chaired the group which made the decision to allocate £1.3m from the European Agricultural Fund towards the building cost – about one third of the total bill of £3.4m – Mrs Webster said she liked ‘to invest in winners’.

“There were three elements to this bid that impressed us,” she said.  “The first is that it will contribute to the development of Cornwall’s food brand, second, it will help build tourism and third it is already creating good quality jobs in an area that needs them.”

In a bold move, Joe and Sam Healey, who hosted the event and have been the main drivers behind the new facility that has taken just eight months to construct, chose to commence production on the same day as the official opening.

“Life has been very busy but we couldn’t be happier with the end result and are extremely grateful to everyone who has helped bring the project in on time and to such a high specification – there’s nothing like it in the UK,” said Joe.  “This time last year we hadn’t even appointed architects and plans weren’t submitted for approval until May.  That came through in mid June and the builders’ trucks rolled in the very next day.

“We wanted today to be special so it seemed only right to give Alison Webster the task of pressing the button to start the bottling process, as well as cutting the ribbon to access the stairs that spiral round our new two-storey cyder vat.  Thankfully everything went well and guests seemed genuinely fascinated and impressed by all they could see from our aerial walkway. Now we’re really looking forward to welcoming members of the public who would like to see the facility too.”

As well as being given a tour of the building, launch visitors were treated to canapés and a buffet lunch that included jams, chutneys, scones and other produce made on site, all washed down with a refreshing glass of Healeys’ Cornish Gold, Rattler or apple juice.

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Boardmasters 2014: The Rattler ‘Festival Wall of Fame’

We called upon our Rattler fans to share their festival photos from Boardmasters 2014, and we weren’t disappointed.

From the skies to the soundstage, we’ve chosen your best salutes to the #cydermasters for our ‘Festival Wall of Fame’. Give yourselves a pat on the back, some Rattler goodies are on their way to you.

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Behind the scenes at Boardmasters 2014

We’ve been busy working behind the scenes at Boardmasters festival preparing our Rattler event bars for thirsty fans this weekend.

As the official cyder partner of Boardmasters 2014, our famous 4% cloudy cyder will be on tap across the festival, as well as our full range at the Rattler Bar at Watergate Bay. There’s plenty of muscle power involved as we deliver 1,000 kegs of Rattler cyder, which equates to 88,000 pints.  

If you’re a Rattler fan, share the good vibes by uploading your Boardmasters photos to Facebook, Twitter and Instagram using the #cydermasters hashtag. The best shots will win Rattler t-shirts, sunglasses and lanyards.

The Watergate festival site opens at 10am today and we are looking forward to seeing you all. So what are you waiting for? ‘Chill it, sip it, love it’ and tag it.






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The Boardmasters Album

Boardmasters is just around the corner, and with an explosive surf and music line-up planned for this year’s festival, we’re gearing up for our biggest sponsored event yet. As the official cyder partner of Boardmasters 2014, our famous 4% cloudy cyder will be on-tap across the festival, as well as our full range at the Rattler Bar at Watergate Bay. So after dancing to this year’s headline acts: Snoop Dogg, Bastille and Chase & Status, recharge with a pint of our refreshing cyder.

We’ve put together a gallery of highlights from Boardmasters 2013. If your summer features Rattler, we want to know about it. Tag your photos #cydermasters and your snaps will be included on our festival wall of fame.


Boardmasters Men's Open Surf with Rattler logo










Boardmasters-Fistral Beach





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Four Festivals

We’re making the most of every moment this summer, as we support four festivals across the south west. From Boardmasters to our own Little Orchard Cyder & Music Festival, the zing of our Rattler cyder will be packing its punch, whether you’re by the beach or out in the fields.

Eden Sessions: June 21 – July 15

Staged in a venue like no other, The Eden Sessions is an iconic music gig. This year’s headline acts include Ellie Goulding, Pixies, Elbow and Dizzee Rascal supported by Mercury nominee Katy B. Our Rattler 4% flavours will be on tap at each Eden Session, the perfect Cornish pairing to world-class acoustics.


Boardmasters: 6 – 10 August

Boardmasters is a beachside event which combines surfing, skating and BMX competitions with great music, food and drink. Snoop Dogg, Bastille and Chase & Status have been announced as this year’s headline acts.

We’ve signed a two year sponsorship deal with Boardmasters, taking centre stage as the event’s official cyder partner. Rattler 4% will be on tap across the festival and we’ll have our full range of Rattler cyders at the official Rattler bar at Watergate Bay. Look out for our branded cups with the #cydermasters hashtag and share your festival photos to win prizes.


The Rattler Run: 24 – 25 August

New to the Cornish endurance scene, The Rattler Run will make its debut at our very own Tregoninny Farm near Truro. Runners will test their mettle in a marathon challenge, battling through off road trails and rivers. Runners can enter individually, or as a team with each person taking on a lap of the course.

We’ll be hosting an after party on Saturday night, with live music and plenty of our Cornish Bite energy drink and Rattler. Bring the family, pitch up a tent, and enjoy the vibes.

rattler run

The Little Orchard Cyder & Music Festival: 12 -14 September

Back by popular demand, The Little Orchard Festival, grown from the Little Apple Festival, showcases 100 bands and 100 cyders. The three day event takes place at our Cornish cyder farm near Truro. Tickets include a tractor ride around our orchards and cyder sampling.

A selection of cyders and ales will be served under colourful marquees divided into themed spaces: the Golden Delicious acoustic cafe, The Big Little Apple Top, Granny Smith’s Dance Emporium and a new feature for 2014, The Pink Lady Burlesque tent.

The Peoples String Foundation


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We’re sponsoring Olympic sailing hopefuls

You’ve probably heard us say that we like to live life a little fresher. We love to get out doors, embrace the elements and share our passion for big adrenaline challenges. That’s why this year, our premium cyder, Rattler, is sponsoring Olympic sailing hopefuls Tom Phipps and Zennor Pascoe as they race towards Rio 2016. The duo will be competing in the multi-hull sailing discipline in a bid to secure a gold medal for Britain.

We caught up with Tom to ask him a few questions.


Your 2016 Olympic catamaran campaign is underway. How does it feel to be training and competing on the Olympic Classes Circuit?

I’ve been here before during my 2012 campaign and feel quite comfortable, but for Zennor it is a whole new experience. We are loving every second of it.

How did Team Phipps Pascoe come about? Is there a screening process for selecting a team mate?

Zennor and I teamed up at the end of last year. Following a year crewing for a different sailing partner I wanted to get back on the helm. When I started thinking about it, no one seemed more suited and up for the job than Zennor, and so the Cornish dream team began.

Take us through a typical day in the life of a catamaran trainee.

When competing our day typically begins with a warm up and stretching before a good breakfast. Racing normally starts at 11am, but we like to get on the water early to get a feel for the conditions and the course area. After three races we normally touch dry land around 4pm. A quick pack up, debrief and warm down will have us back in our accommodation tired and hungry.

What does your current training programme entail?

At the minute we are in the heart of racing season. There is a regatta roughly every three weeks, so a standard month for us at the minute is a week of training, a week of racing and few days off and then all over again. It’s pretty relentless right now.

Beyond Rio 2016, what are your plans for the future?

Thats a long way off at the minute, but Tokyo 2020 is definitely a possibility.

What advice would you give to someone looking to take up sailing as a hobby?

Get on down to your local club or sailing school and just give it a go. Pick a sunny day (that always helps) and come and play!

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