TWO brothers who run a Cross Hills brewery have been busy setting up a new restaurant following another successful cider pressing day.

Stephen and Robert Naylor, who own Naylor's Brewery, on Station Road, held their annual cider pressing day at the end of September.

Approximately 40 people turned out and brought more than 3,000 kilograms of apples, which equated to 1,200 to 1,3000 litres of cider.

Robert said this cider was still fermenting and would be ready for drinking by February or March.

"It takes five months to age," said Robert. "We let it naturally ferment, which will make it quite strong. It's a proper scrumpy."

He said most of the cider produced would go to the people who brought apples on the day, at a charge of £1 a bottle. The rest will be sold by the brewery. Robert said 10p of every bottle would go to Manorlands hospice.

"The cider pressing day was a great day for local residents," added Robert. "There weren't quite as many people as last year, because some were telling us they didn't have as many apples on their trees this year."

Although this is the Naylor's sixth year of staging the cider pressing day, they also have been busy brewing a wide range of beers and setting up a new restaurant.

"We have a range of core products, but we also do three special brews, which are seasonal or one-off beers," said Stephen.

In the run up to Halloween, Zombie Apocolypse, a pale ale with some surprise flavourings, will be available.

Then for Christmas, Naylor's will brew its annual Winter Warmer, a beer with seasonal spices, and Scrooge's Christmas Barrel, a strong (5.9%) amber ale.

"As the business continues to expand more and more, we are specialising in cask ales and bottled beers," said Stephen. "We've had to buy 400 more barrels, which will go into pubs, just to keep up with demand."

Naylor's is also launching a new venture that will offer its customers a chance to sample a variety of culinary delights.

"We putting in a new kitchen so we can offer diner-style food, including a range of snacks, burgers, pulled pork and beef brisket," said Stephen.

The two brothers are planning to open the new restaurant, which will be called Beer Belly Kitchen, by Christmas.

And depending on demand, Stephen said it could be open three nights a week. Naylor's Brewery and Emporium currently serves its hand-pulled ales from 3pm to 11pm on Fridays.