During summer we make as many jams and chutneys as we can as the fruit and vegetables come into season. As well as with breakfast, try our summer berry jams with scones and clotted cream, on pancakes, or over a sweet pastry base (we spread raspberry jam under a dense chocolate layer for our Valrhona chocolate tartlets), meringues or the french bistro classic, pain perdu - spread raspberry or blackcurrant jam on bread, dip in egg and milk and fry in butter. And don’t forget to dollop a spoonful of our Strawberry & Raspberry jam on top of our vanilla rice pudding – heavenly. Blackcurrant jam will thicken a game sauce or use as a glaze for pigeon or venison.

This reminds us, we stock quince cheese made by a London company, English Preserves that makes a lovely sauce stirred into duck juices. In winter, stuff quince cheese (along with dried vine fruits) into whole bramley apples, bake in the oven and serve with ice cream or cold pouring cream.

Our chutneys make an ideal side dish to cold meats, like Mr Woodall's Cumberland sausages, mustard glazed ham from Dukeshill in Cumbria and some traditional British cheeses. Don’t forget our caramelised onions with pate and cornichon. We make mild chutneys full of sweetness (like a traditional Plum Chutney, Red Tomato & Apple or Sweet Mango) or hot spicy chutneys (Hot Apple or Spiced Red Pepper Chutney). Our Piccalilli works well with oily fish as well as with slices of traditional ham.