Welcome to our community orchard, for food, flowers and nature!

Would you like to donate a tree to help expand our orchard? Trees cost £25-30 each.
Please get in touch if you are able to help. Thank you!

 ​Our orchard was planted by volunteers in April 2022 and now has 17 types of heritage apples (cookers and desert), cherry, plum, damson and cob (hazel). It will provide spring blossom (important for insects) and a great variety of free food for our community. We announce on our social media channels when fruit is ready to pick and operate on a 'take what you want, leave what you can' philosophy.  Interactive planting plan.

Desert apples:

• Bardsey

Bardsey Island is an island off the tip of the Llyn Peninsular in North Wales. Discovered by Ian Sturrock in 1999. A medium sized eating apple with unique lemon aroma. Sweet & juicy. Excellent straight from the tree at the end of Sept. Keeps until Nov.

• Bloody Ploughman

Originated from Carse of Gowrie in Scotland and was first sold commercially in 1883. Eating or Cooking. Light, refreshing flavour, not very sweet. The red-stained flesh that makes a beautiful juice. Harvest: Around mid-September. Store & ripen in a cool, dry place: Until November.

• Charles Ross

Orchard Apple. A mid to late season dessert or culinary apple with a sweet juicy flavour. Reasonably scab resistant. Full sun. Hardy.

• Coul Blush

Our local and most northerly variety! Raised by Sir George Mackenzie, Coul, Ross-shire, Scotland. It first fruited in 1827. Fruits have fine, soft flesh which is slightly sweet and slightly subacid (ref).

• Devonshire quarrenden

Historically grown and probably originating in England, although it has also been suggested as originating in France. First mentioned in 1676. Small to medium size fruit, skin greenish yellow, completely or almost completely covered with a bright crimson flush, and flesh greenish white. Hardy.

• Discovery

Raised in about 1949. Fruits have firm, fine-textured, juicy flesh with a fairly sweet and pleasant flavour (ref).

• Early Julyan/Tam Montgomery

Thought to have originated in Scotland. It was known before 1800. Fruits have crisp flesh with an acid flavour (ref).

• Ellison's Orange

Produces good, regular crops of apples; skin yellowish-green flushed red. Rich, aniseed flavour. Season of use is from late September to late October

• Fortune

Fortune is a sweet red dessert apple bred by the Laxton brothers of Bedford, in 1931. Similar in flavour to Cox's Orange Pippin, it makes a great aromatic eating apple that works equally well cooked in pies and sauces.

• James Grieve

​Raised by James Grieve in Edinburgh, Scotland. It was first recorded in 1893. Fruits have rather soft but very juicy flesh with a good refreshing flavour (ref)

• Katy/Katja

Raised in 1947 at Balsgard Fruit Breeding Institute, Sweden. It was introduced in 1966. Fruits are crisp and juicy with a pleasant flavour ((ref)

• Red Devil

A mid season dessert apple, notable for its red flesh and pink juice. Pale pink and white flowers are followed by bright red fruit that will keep for around 2=3 weeks.

• Red Falstaff

​Raised in 1966 at East Malling Research Station, Kent. Fruits are crisp and juicy with a very good flavour (ref).
Cooking apples:

• Arthur Turner

​Raised by Charles Turner at Slough, Bucks., and introduced by him in 1915. A large cooking apple with somewhat tough skin. Well known for its particularly attractive blossom (ref).

• Beauty of Moray

Originated from Scotland. It was recorded in 1883. Fruits have crisp, white flesh with an acid flavour (ref)

• Bramley's Seedling

A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh is white, juicy and acidic and when boiled it turns into a frothy pulp making it what many consider the best cooking apple of all (ref).

• Howgate Wonder

​Raised in 1915-16 on the Isle of Wight. Apples have firm, fine-textured, juicy flesh which is quite sweet when ripe with a faint aromatic flavour. Cooks well (ref)

Cherries:

• ​Lapins/Cherokee

​The fruit  is regarded as very high quality. It turns deep red well before it is ready to pick and unlike some varieties it is sweet while still red. It is a late-season cherry (ref) ​

Plums/Damsons:

• Opal (plum)

A medium-sized fruit with mottled skin and golden or yellow flesh. These plums mature over a few weeks. Considered by many to be the best early plum variety (ref).

• ​Victoria (plum)

​Found in a garden at Alderton, Sussex.1840. Fruits have medium firm, moderately juicy flesh with a little sweet and a little rich flavour.

• Czar

Highly prized for its magnificent blossom and superb taste - this is a particularly fine cooking plum.

• Farleigh (damson)

A compact, reliably fruiting culinary damson to 2.5-4m in height depending upon the rootstock. Flowers white, fruit very dark blue. Self-fertile, pollination group 4.

Nuts:

• Filbert Kentish Cob (Hazel)

A large deciduous shrub with broad green leaves. Pendulous, pale yellow catkins are followed by an edible nut. This is a reliable filbert with a good flavour; growing at least 2 cultivars ensures cross pollination.

Quince:

• Meech's Prolific

Carries good crops of large, highly scented golden fruit - they can be huge - up to 1/2 Kg each which are ready for picking in October. Quinces originally came from Iranian mountain slopes - which can get cold in winter so they are extremely hardy. Producing beautiful flowers in the spring. Meech's Prolific makes delicious jellies and pie fillings when combined with apples or jelly or marmalade when used on their own. Pick fruits in October. [ref]