signed but I think there is if anything a stronger case for saving british cider. Despite living in a traditional cider making area I find that most pubs and restaurants are stocking muck from the likes of Kopperburg made from general imported apple juice whilst the small British cider orchards using traditional apple cultivars are being grubbed out. Its being labelled as Cyder or worse still Apple Cider ( what else but apples can cider be made from?)

The rot started when we allowed the French to outlaw our traditional celebratory drink Champagne Perry which used to be more highly regarded than Champagne Grape Wine.