Original Onion Marmalade
This was the UK's first onion marmalade, and rather special it is too. Made with a splish of redcurrant juice for a pleasing tang, it’s excellent with pâtés, terrines and cheeses, and incomparable when melted over sausages.
Sticky Fig Relish
Inspired by a relish we tried in France, we make this by soaking plump figs in spiced vinegar before gently cooking them with rich, dark sugar. The result is at once tangy and sweet – superb with soft cheeses.
Green Tomato Chutney
When we're roasting the exotic spices for this rich, dark chutney, nostrils flare throughout the building. It’s heaven with cheese and adds aromatic depth to mayo – perfect in a chicken sandwich.
French Wholegrain Mustard
A snip of fresh tarragon gives this a refined, herbal note worthy of the most discerning Frenchman’s chicken supper or homemade vinaigrette.