Artisan Produce

My preserving habit started in a friend's kitchen in West Sussex, watching her mother put up the last of the damson crop before the first frost. There is something quietly satisfying about turning a glut of seasonal fruit into something that sits on a shelf for months and tastes better for the wait.

Everything I make is hand-potted in small runs — usually between twelve and thirty jars at a time. The ingredients come from farms and allotment holders I know personally, and the recipes are my own, adjusted each season depending on how the fruit comes in.

I sell directly to the households I cook for as a private chef. There is no wholesale, no farmers' market table, and no minimum order. If a jar runs out, it runs out until the next batch. Quantities are genuinely limited.

Current batches are listed below. To reserve a jar or ask about what is coming next, use the contact form at the bottom of the page.