British cider maker in southern France wins international prizes
Five years after The Connexion first profiled Stuart Cook as the first cider producer in the Gers department, the British entrepreneur has expanded to two orchards, claimed international prizes, and founded a local cider association aimed at reviving the region's forgotten apple heritage.
Cook, originally from Hereford in England, relocated to southern France in 2003. His decision in 2018 to import apple trees from his home county proved pivotal. Herefordshire has centuries of cider-making heritage and was home to major producers including H.P. Bulmer, which dominated English cider production by the 1970s. Cook launched his business, PHC (Pointy Head Cider), in 2020.
Artisanal Production vs Industrial Methods
"The goal has always been to make proper cider with pure juice, instead of most of the industrial stuff in supermarkets today that is full of sugar," Cook explained. His stance reflects a broader concern in the French cider industry, where mass-produced ciders represent 82% of the market and craft producers account for only 18%. Approximately 95% of French cider is industrial, made from concentrate, preserved with sulfites and injected with CO2, with no legal obligation for producers to indicate apple sourcing or production methods.
Cook's operation stands in stark contrast to these industrial processes. Close to 2,000 trees grow varieties of English, French and Basque apples across his orchards in Aux-Aussat (Gers) and Casteide-Cami (Pyrénées-Atlantiques). The inclusion of Basque varieties taps into a cider tradition dating back to the 13th century, when the Kingdom of Navarra exported the beverage around the Mediterranean. Eco pastures with Shropshire sheep, beehives and natural remedies contribute to cider production without pesticides, chemicals or filters. This artisanal approach requires a minimum of eight months, compared to industrial cider which can be produced in less than a week.
International Recognition
International judges have validated Cook's methods. At the 2023 International Cider and Perry Competition in Hereford, PHC won first prize in the traditional method category, competing against entries from across Europe. In May 2026, he secured gold and bronze medals in the wood/barrel-aged international category at the Japan Cider Cup, Japan's largest international cider event held annually in Tokyo since 2022.
Cook's operation is particularly distinctive given its location. France is the world's largest cider producer, with production dating back to the sixth century, but traditional cider-making has been concentrated in Normandy and Brittany in northern France. In 2018, France harvested 250,000 tons of cider apples, yet the Gers and Pyrénées regions had remained outside this industry.
Preserving Regional Heritage
This month, Cook launched Cidre des Pyrénées, an association dedicated to developing tourism in the area, saving forgotten orchards, and protecting ancient cider apple varieties. "I linked up with a local historian who knows everything about the area. There is a whole scene of heritage and history that I am trying to promote and pass on through the association," he said.
On August 1, PHC will host the Pyrénées Cider Fest in Aux-Aussat, featuring a flower market, craft stands and live music, alongside the first Cidre des Pyrénées competition open to local and international producers. Cook also operates a small-batch brewery on site and plans to host Aux-tober Fest in September.
Future Development Plans
"We have started installing a guinguette-style bar, which should be open by the end of June, so people can come and have a drink with some snack food, all while looking over the orchard," Cook said. The bar will open several nights weekly during summer at the Aux-Aussat location.
"The long-term plan is to have Japanese tourists come over to visit different cider mills in the Pyrénées, before heading down to the Basque Country for a traditional dining experience," Cook explained, linking his award success in Japan with tourism development. He is also renovating the farmhouse into an Airbnb and converting the wine cellar into an old tavern with slate floors. "It is all about taking cider back in time and making it how it used to be made."
PHC's cider is currently stocked in wine cellars and shops around the Gers (Villecomtal-sur-Arros, Marciac, Tillac, Auch) and Pyrénées-Atlantiques (Lescar, Morlaàs). Cook is looking to expand into the Haute-Garonne department. Further details will be posted on the PHC Facebook page. For more information: cidreriephc@gmail.com.