Blue Mountains News

When cider-maker Sean Prendergast first opened a cellar door in an old apple packing shed on his farm in Bilpin in 2015, he was selling four varieties of cider from a bar fridge to curious passers-by.

“It was very rustic – no, not even rustic, it was agricultural,” Sean laughs, a soft Irish lilt still evident after more than 30 years living in Australia. 

Fast forward 10 years, and Bilpin Cider has evolved to become a true destination venue, attracting 60,000 visitors a year and epitomising the concept of a great family day out. 

On any given weekend, it’s a bucolic scene as families picnic in the lush grounds of the 10-acre farm, playing lawn games, patting a menagerie of farmyard animals, relaxing to live music and sipping on 12 varieties of both alcoholic and non-alcoholic ciders on a covered deck under two enormous apple-shaped chandeliers made from horseshoes.

It's a stunning, welcoming space – which ironically came about when pandemic social distancing restrictions saw the end of free tastings and the subsequent creation of the patio bar. Later improvements included extended car parking, new bathrooms and the undercover seating area; while the addition of the Farm Kiosk serving coffee, apple pies and charcuterie platters during the week and the Farm Kitchen serving a more extensive menu on weekends rounded out the hospitality offerings.

With the infrastructure in place, Sean’s target now is sustainability: solar panels generate up to 200 kilowatts of power a day; a vegetable garden, enhanced with compost, supplies the kitchen with fresh ingredients; while an envirocycle waste system creates nutrients for a wildflower meadow.

The farm is also home to a collection of adorable, heart-stealing animals, including a herd of alpacas, a goat, sheep and free-ranging chickens. Meanwhile, the farm’s newest additions, miniature donkeys Teddy and Bruno, are a huge hit, with Sean’s 14-year-old daughter Sofia often inviting little guests to pat and brush the little cuties. 

At the heart of the family-friendly experience, however, is the award-winning range of Bilpin Cider – all made from freshly-crushed fruit, with no concentrates, sugar or gluten. 

“We have six non-alcoholic varieties, which is a significant portion of our business these days,” Sean says. “When I opened the cellar door, people were looking for a drink for the kids. I made the first one and it went really well, and variety is the way to go. I now have as many non-alcoholic varieties as alcoholic – six and six.”

The complete range of ciders, an alcoholic and non-alcoholic ginger beer (the latest additions to the Bilpin stable) and two beers including a craft lager named after the farm’s lovable pooch, ‘Handsome Charlie’, can be sampled at the bar, with tasting paddles allowing guests to sample a selection of favourites. Visitors can also take home a mixed box or six-pack of beverages with the unique ‘Pick Your Own’ concept.

Also recently launched is Bilpin Cider’s loyalty club, the Bilpin Orchard Club, rewarding customers who buy from the cellar door or online with a range of fun awards and discounts.

Located just 90 minutes from practically anywhere in Sydney, Bilpin is an ideal day-trip for Sydneysiders wanting to immerse themselves in a relaxed, rural environment. And with autumn being peak apple-picking season, there’s no better time to visit the beautiful grounds of Bilpin Cider.

Sean expects the October long weekend to be extremely busy, with the cellar door open every day. His advice to those planning a visit? 

“Leave home early, around 7am; be here when the gates open at 10am, domicile yourself at Bilpin Cider, then make your way back down the hill at 4pm. It’s guaranteed to be a fantastic day out.”

2369 Bells Line of Road, Bilpin, open daily from 10am to 4pm. bilpincider.com