Maynard House Orchards is now offering its range exclusively to the hospitality industry after its apple juice products have seen a significant growth of around 145 per cent year-on-year over the past three years.
Managing director Clive Williamson maintained: "Our premium apple juice has been very positively received by outlets and consumers alike and we are very excited to be launching the range nationally."
Responding to increased demand, the company invested £140,000 over two years in the construction of a farm-based production hall.
The hall included a purpose-built facility with a 230sq m production area and a cold storage capacity of up to 300 tonnes of apples.
Since the completion of the building in September 2009, Maynard House Orchards has seen an increase in its overall turnover of 72 per cent in apple juice sales.
The new hall has been designed to honour the traditional juice-making process and ensure that consistency and depth of flavour is maintained.
The company has also recently achieved Safe and Local Supplier Approval (SALSA) certification. This is a Defra, British Retail Consortium and Food Standards Agency approved recognition that assures hospitality and food service buyers that they are investing in a product created in a safe and legal environment.
The Williamson family has been growing apples for almost 80 years since Frederick E Williamson bought 12ha at Langham in Essex in 1934. The "W" logo was synonymous with care and quality and by the 1980s Williamson Fruit Farms stretched as far as Bury St Edmunds and was growing 2 per cent of the UK's apples.
Today, the Suffolk-based farm still grows apples but it is smaller than it was.
Its range of juices are made from apple varieties including Cox's Orange Pippin, Bramley, Egremont Russet and Discovery.
The range has won a host of awards at the National Fruit Show, including six first prizes over the past 10 years.