When Matt Stephenson stepped away from a successful business career during the Covid pandemic, he never imagined he’d become an award-winning cider maker. At 65, having spent four decades as a business advisor across the UK and Europe, Matt found his life taking an exciting turn.
Since moving to Failand Farm in 2016 with his wife Philipa, the couple transformed the 120-acre North Somerset countryside site into a flourishing farm and family home. “Philipa had always dreamed of farming,” Matt recalls, “and she saw the potential to create something special here.”
Their vision extended beyond traditional farming: they rewilded the land, establishing new woodlands and wildlife corridors to improve biodiversity. They also planted an organic vineyard and orchard certified by the Soil Association and converted a barn into a winery, aiming to produce natural wines on-site.
READ MORE: Forgotten Golf Course Transforms into Enchanting Festival Wonderland
READ MORE: Lando Norris Stalls at Seventh as Verstappen Secures Pole in Turbulent Azerbaijan Qualifying
However, the Covid pandemic reshaped Matt’s working life and priorities. Forced to focus solely on the farm, he faced a major setback when a rare frost wiped out their entire grape harvest in 2020. With orchards too young to bear fruit, Matt’s hope to make wine had stalled.
An unexpected opportunity arrived via a local landowner with surplus apples from a historic cider orchard once owned by Nailsea’s Coates Cider. “If we couldn’t make wine, we’d make cider instead,” Matt says. Joined by his son John, son-in-law Sean, and neighbor Zoltan, they handpicked apples and began cider production—sharing space and expertise with Sam and Beccy Leach of Wilding Cider.
Using existing tanks, the team crafted Wild West Cider, a nod to Matt’s love of spaghetti westerns and the cider’s wild fermentation style rooted in the West Country. The first batch, a mix of natural, unfiltered, still and sparkling ciders, launched in 2021 and immediately won two Taste of the West gold awards—sparking continuous success.
Their ciders, with whimsical cowboy-themed names like ‘Rusty Buckle’ and ‘The Seeker,’ reflect their adventurous spirit. Encouraged by early accolades, Matt expanded production to 10,000 litres in 2023, sourcing apples from their own orchard and nearby sites. The farm also made 450 bottles of low-intervention organic wine, with hopes for 1,500 bottles in 2024.
Wild West Cider continues to innovate, collaborating with Clevedon Distillery on a special edition ‘Wild West Gin.’ The farm welcomes visitors for Sunday tours, featuring tastings paired with Somerset cheeses, and offers a stylish barn meeting space for local businesses.
The brand’s reputation grows, with outlets like Honey and Ginger in Failand, The Clifton Sausage in Clifton, Corks of North Street, and The Riff Corner in Clevedon stocking their products. Wild West Cider is also a star attraction at regional events such as Bristol Cider Week and eat:festivals across the South West.
“We craft with true West Country spirit—tradition, adventure, and a cowboy hat or two,” Matt smiles. The farm recently hosted lively events including cider tastings and live music from cowboy-themed performer Tex Braithwaite, complete with a best dressed cowboy and cowgirl contest.
From a business pivot born out of pandemic disruption to a thriving organic cider and wine venture, Matt and Philipa’s Wild West journey is a true testament to resilience, passion, and a touch of the wild frontier.