Unicorn Inn, Bayford named Heart of Wessex Branch of CAMRA Cider Pub of the Year 2016!

Camra logoThe Heart of Wessex Branch of CAMRA has again named the Unicorn Inn, Bayford, Wincanton, as their Cider Pub of The Year 2016. This follows on from the success in the previous two years. The Unicorn was chosen from a number of real cider pubs out of the 90 or so pubs in the branch area. The pub will now go forward to compete in the Wessex Regional Championship (Wessex Region covers East Somerset, Dorset, Hampshire, South Wiltshire, Isle of Wight and the Channel Islands) and, if successful, will then compete against the other 15 regional pubs for the title of CAMRA National Cider Pub of The Year.

Although a small number of pubs in the branch area sell a variety of ciders, the Unicorn stands out because of the excellent variety on offer, mainly sourced at the farm gate, by the ever enthusiastic and knowledgeable landlord Richard Cummins. Richard is always keen to assist you in choosing something to your taste offering tasters to achieve that. At the Unicorn there is always a choice of about six competitively priced farmhouse ciders and perries (as well as up to four real ales).

The forthcoming Cider Festival (29th April – 1st May) will feature around 20 farmhouse ciders and perries and is an excellent opportunity to acquaint yourself with this typical Somerset drink.

The Unicorn has been, variously, a coaching inn, cider house and pub for about 250 years and sits alongside the old London to Plymouth coach road. The pub is very compact with a single room divided into three areas with a central fireplace and beamed ceiling. There is a small outside area and car park (through the narrow archway).

Note for Editors: The branch will be presenting the landlord, Richard Cummins, with his award at 1:00pm on Saturday 23rd April and you are very welcome to attend.

Note: Quite a lot of ciders are made from concentrate; the real Ciders and Perries that are sold at the Unicorn are traditionally made and fermented without the use of concentrate and thus are only made once a year. May is the appropriate time to taste the offerings from the 2015 harvest.