A hard, dry, aromatic, richly flavoured eating apple with crisp, sweet yellowish-white flesh and skin that is russeted on pale yellowish-green with some brownish-red flushing or stripes and russet. It was raised around 1700 by a Dr Ashmead of Gloucester and received the Royal Horticultural Society First Class Certificate in 1981. It is a late-season apple, harvested from early- to mid-October in South-East England, is stored and is at its best between December and February. It is strong when first picked but mellows on storage. It is picked from September to October in the United States.