The British cherry season is well and truly underway with a record breaking 4,500 tonnes of the sumptuous fruit predicted to be produced in 2015. And it seems that the younger generation of savvy farmers are tapping into this ever-growing industry. The stone fruit has enjoyed record-breaking sales and this summer is predicted to reach in excess of £32 million whilst demand continues to grow. In 2014 4,000 tonnes of cherries were produced, a 20 per cent increase from the previous year.

Making the most of the fruits ever-growing popularity an increasing number of younger farmers are beginning to harvest the fruit. An audit conducted by the British cherry industry body found that the average age of farmers in the UK is 57 whilst cherry growers are nearly a decade younger at 47.5.

Cherry farmers are now at the forefront of farming innovation and more and more work is being done to extend the short British season. This can be seen in the move from towering cherry trees to smaller trees with dwarfing rootstock, often grown in polytunnels, which has made a huge difference to the industry’s fortunes.

To date, less than 10% (over 300 tonnes) of the predicted 4,500 tonnes has been picked and this week is tipped to be the biggest for cherry production. The juicy fruit will be adorning supermarket shelves up and down the country until early September for consumers to enjoy.

In the 1960s, however, the industry was in a very different state. Traditional Kent cherry orchards were phased out because low yields made production uneconomic. Supermarkets increasingly imported cherries from Turkey, Spain and the US whilst British varieties became scarce.

One of the young British farmers helping to turn around the fortune of the stone fruit is Tom Hulme, 37, who is now growing world-class cherries well beyond the traditional season.

Tom says: “Cherries were a totally new crop for the family at that time and we were very apprehensive. We decided to give it a go and I’m so glad we did; it’s now become a hugely popular fruit – we just can’t keep up with demand which is encouraging as you know nothing is going to waste. ” “The tunnels protect the cherries from the worst of the British summer and the dwarf trees make the fruits easier to pick, manage and protect from birds.”

Jake, 34 and Rupert, 32, Simpson’s father already harvested cherries but on their return the brothers took it upon themselves to invest in the fruit. Jake says: “Cherries are the most moreish fruit that you can get. If you open a punnet and start eating, you only stop when they run out so it made sense to start to grow more.”

He continues: “The Holy Grail for the stone fruit market in the UK would be for people to pick up British cherries during their weekly shop to support the fruit grown on home soil. We grow some amazing varieties in the UK and there’s no better feeling than seeing the fruit that you have worked for years to produce being picked up by the consumer. I always feel proud of that.”

Becoming a cherry farmer is a big investment due to the high planting costs of Gisela dwarfing rootstocks, high tunnels to protect the crops, drip irrigation and two years wait for first fruits, with trees unlikely to reach full cropping for five to six years. 

An industry spokesperson, Nicholas Marston, says: “It seems to be the farmer’s sons and daughters who are branching out in to the cherry market as they’re keen to do something different and as they’re just starting out they’re not concerned about making a long term investment.

He continues: These young farmers are full of youthful enthusiasm which is resulting in larger crops that are in turn boosting the UK economy.”

Cherry fans can get their hands on a number of varieties that ripen at different times in the season. ‘Merchant’ cherries are available now and can be distinguished by their dark red skin and large size, followed by others including exclusive English variety ‘Penny’, alongside ‘Kordia’ and ‘Sweetheart’, which ripens towards the end of the season.

Celebrity chefs like Natalie Coleman, winner of Masterchef 2013, are certainly getting to grips with this new ingredient.