Tongue Tickler

A sweet chili relish made from homegrown heritage

tomatoes and sweet red peppers with a hint of

smokiness. Not just for cheese. Great with chicken,

ham and fish, almost everything!

270g £3.90


Nutcracker

Pear Date & Walnut

Nostalgic chutney with a modern twist made for

for soft blue, soft cheese, and hard cheeses, made

with sweet pears Kentish honey a real taste of Kent

Contains Nuts

240g £3.90


ARRIBA ARRIBA
Mexican Salsa Chutney
I wrote and developed this chutney as I adore Mexican food my aim was to put Mexico into a jar the reaction was incredible when I launched this new chutney at the two-day Chilli Festival held at Victoriana Nursery Gardens Challock. This chutney brings food alive and sits just as comfortably on the cheeseboard it has heat but without the burn.Take the 5-second countdown!
240g £3.90

GRUNTY PIG
Apple & Cider Chutney
I have a passion for British food history it fascinates me and was my inspiration for this chutney based on food available in Anglo Saxon times 400AD to 1066AD. The name Grunty Pig was a name they used when the pigs attacked the apple trees to make the apples fall to the ground they made loud grunts while doing so but the Anglo Saxons were not impressed as they had a use for them. There are records of Anglo Saxons making cider apart from mead. This light chutney works perfectly with ham oven cooked gammon and cheese.
240g £3.90


HAIL THE ALE

Autumn fruit local apples, pears and plums with locally brewed red ruby ale made for red meats, sausages, and strong cheese also perfect for a traditional Ploughman's Lunch.

Ale Contains Gluten

250g £3.90


WHOLEGRAIN ALE MUSTARD
Mustard is one of those condiments I just love to cook with. The ale mustard takes three days to make as the mustard seeds like nothing more than wallowing in red ruby ale! Use to make a welsh rarebit, add to enrich a casserole, make a sauce or the Great British tradition of a roast beef dinner with Yorkshire puddings and mustard for Sunday lunch.

Ale contains Gluten
110g £2.50


WHOLEGRAIN CIDER MUSTARD
This honey mustard again takes three days to make and uses just one type of mustard seed. Following a long soak in a very good organic cider, the seeds are then ready for another treat as the honey is then added. Use to make a marinade for Chicken, add when making a salad dressing, mix it into mayonnaise for a great dip, Roast Chicken dinner or when making a ham sandwich with fresh bread, spread it on thickly!
110g £2.50


                                                                




                                        Chutneys, Mustard's, Herbs & Spice Mixes


                                                        Made across the seasons

          Suitable for Vegetarian, Vegan and Gluten free diets unless otherwise stated