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Lord Suffield

Origin and History

Also known as Suffield, Lady Suffield, Livesley's Imperial, and Lady Sutherland, Lord Suffield was rated by the Victorians as one of the best early cooking apples, receiving more votes than any other cooker at the 1883 RHS congress.


It was raised by Thomas Thorpe, a hand-loom weaver, at Broadman Lane, Middleton near Manchester where Lord Suffield had an estate, and was first exhibited in 1836 or 1837. It used to be widely grown in gardens and for market and was also recommended for the Victorian shrubbery on account of its small size and attractive pink blossom.


The fruit is large and of the typical, long codlin shape. The skin is smooth and pale green, turning to pale yellow, sometimes with a tinge of red on the side that catches the sun. The flesh is white and firm, very juicy and ‘briskly’ flavoured. 

Lord Suffield apple
Lord Suffield
Edward Harbord, Lord Suffield
unknown artist, Germany, 1904

Picking, Storing and Using

Codlins need to be picked and used early, being at their best in August and September. Lord Suffield cooks down quickly to a sharp, white purée and is ideal for sauces and desserts like the Victorian favourite, apple snow.

Growth, Flowering and Pollination

The tree is a prolific bearer and this means it tends to be comparatively short-lived. Spring frosts can be a problem as it blossoms early. Good pollinators include Keswick Codlin and Manx Codlin.


                                            Copyright © Karen Meadows 2018 

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