About Druce's Juices

all about our apple juice

I have been trained by Keith Goverd who worked at the Long Ashton Research Centre where the process of pasteurising apple juice was developed. When the centre closed, Keith set himself up as the first individual to produce apple juice and went on to set up numerous other individuals in production. He has investigated over 200 single varieties of apple juice - the largest collection known worldwide. Keith is very generous with his time and knowledge and is always on hand to help out with advice.

Before specialising in the apple juice business, I had a variety of work experience including working on organic veg farms around Bristol (where I had my first experience of pressing apple juice at Wrington), farmers markets in and around Bath and Bristol, project manager for sustainability campaigns across Northamptonshire, bookkeeping and finance to name a few. It is great to bring these skills together in a business I am passionate about.

What I Do

Those apples won't juice themselves!

I am a one-woman bandwagon!!

Orchard management. The orchards are not sprayed so I look at optimising the health of the orchard and its eco-system. The trees are standards and semi-standards which make a great eco-system for wildlife

Picking the apples - I have around 35 varieties of apples in the orchards and press them all as single varieties

Pressing the apples - that's the apples that I pick from my orchards plus I also offer a pressing service for people with an excess of apples either to be made into cider or pasteurised for juice.

CLICK HERE to find out about my apple pressing services

Pasteurising the juice - I use a slow pasteurisation technique which is a lower temperature for a longer period of time compared to commercial apple juice producers which optimises flavour and health benefits