When the pandemic halted Matt Stephenson’s long-standing career in business consultancy, the North Somerset resident made an unexpected switch—from corporate boardrooms to rustic barns—and found a new passion. After a devastating frost wiped out his grape harvest in spring 2020, Matt channeled adversity into opportunity, pivoting from wine production to crafting cider. Today, his brand, Wild West Cider, stands as a shining success, celebrated across the South West with multiple awards and a devoted following.
Matt and his wife Philipa moved to Failand Farm in 2016 with a mission: to rewild and rejuvenate their 120-acre property. Transforming the land, they established organic orchards and vineyards certified by the Soil Association, alongside new woodlands and wildlife corridors. “Philipa had always dreamed of farming,” Matt shared. “When the farm became available, she envisioned creating a unique blend of family life and sustainable agriculture.”
But nature had its own plans. The spring of 2020 brought the harshest May frost in 40 years, destroying their entire grape harvest just as Matt retired from consultancy. “It was heartbreaking,” he admitted. “The parts I loved most, especially face-to-face interactions, suddenly disappeared. It was time to rethink everything.”
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Opportunity arose when a local landowner offered them surplus apples from a historic cider orchard in Abbots Leigh, once linked to the famed Coates Cider. “If we couldn’t make wine, we’d make cider instead,” Matt said, determined.
Joined by his son John, son-in-law Sean, and their neighbor Zoltan, the team harvested apples by hand and began fermenting in the vats once reserved for their vineyard. Support from Sam and Beccy Leach of Wilding Cider, sharing the cidery space at Failand, proved invaluable.
Thus, Wild West Cider was born—a brand that not only reflects local heritage but gave Matt the chance to “play the cowboy,” inspired by his love of spaghetti westerns. The cider lineup features five varieties, both still and sparkling, with playful names such as “Rusty Buckle” and “The Seeker.” Their first batch earned two Taste of the West gold awards, a recognition that has continued to grow.
“It felt like fate that an accidental venture had blossomed,” said Matt.
Currently, Wild West produces 10,000 litres annually from 15 tonnes of apples. Although cider remains their focus, they have returned to winemaking, bottling 450 bottles last year with plans to triple output in 2025 thanks to a strong grape crop. They’ve also ventured into gin, partnering with Clevedon Distillery to create a limited edition “Wild West Gin.”
The farm now hosts Sunday tours, guiding visitors through cider and wine production, capped with tastings featuring Somerset cheeses. An old barn has been transformed into a meeting space for local businesses, blending community and craft.
Wild West Cider is stocked at local favorites including Honey and Ginger in Failand, The Clifton Sausage in Clifton, Corks of North Street, and The Riff Corner in Clevedon. It is a staple at South West festivals, including Bristol Cider Week and the Bristol Cider Salon.
“We have a product and a brand that truly resonates,” Matt said. “Wild West is crafted with tradition and adventure—a genuine West Country spirit, complete with a cowboy hat or two.”
Look out for Wild West Cider at The Riff Corner in Clevedon on Sunday, October 5 during their Cider Sunday event. The afternoon features tastings, a ‘meet the maker’ session at 4 pm, followed by live music from Tex Braithwaite at 6 pm. Entry is free, and prizes await the best-dressed cowboy and cowgirl.