Award-winning products

This small batch, aperitif-inspired non-alcoholic drink is made by infusing bittersweet, herbal and citrus botanicals into a fermented apple base for several weeks before it is balanced out with wildflower honey. Serve it over ice with soda water and a wedge of orange. It also makes a great base for something more alcoholic. 

A blend of herbs, spices, Kampot pepper and Fleur de Sel make this seasoning as colourful as it is aromatic. Featuring earthy black, sweeter red and floral and citrussy white Kampot peppers, this mix can be used in place of salt and pepper to elevate any dish. It’s especially good on grilled meat or vegetables.
 

Hailing from the heart of Lancashire’s Ribble Valley, this traditional bread & butter pudding is made by spreading a generous amount of marmalade over rich brioche bread, before baking it in a homemade free-range egg custard. 

Pop it in the oven for 20 minutes and enjoy its toasty flavour, with notes of warm vanilla and hints of golden syrup.