Breakfast

Our dry cured back bacon has a flavour that harks back to the "good old days!"

Dry cured by hand with a mixture of salt and brown sugar then smoked before being sliced.

Dry cured by hand, sliced a little thicker and being rind-on it has a good layer of fat.

Made the old-fashioned way, with fresh rather than dried blood.

Dry cured by hand using salt combined with brown sugar - delicious!

Dry cured by hand with a mixture of salt and brown sugar then smoked before being sliced.

A set of our two cultured butters.

A cultured butter created by Grant Harrington, he was inspired to learn more about tr...

Made by hand by the same team as our Baron Bigod Cheese at Fen Farm, this is a raw, c...

Borage Honey is gathered by Leigh's Bees foraging Summer flowering borage fields....

Soft Set Honey is a combination of Summer Hedgerow Honey with a small amount of fine ...

The classic English jam, prepared with generous quantities of fruit.

A quintessentially English preserve, prepared with generous quantities of fruit.

Delicious Craster Kipper Fillets....

Considered by many to be the finest kippers available!...

Slowly smoked for several days using only pure oak.

Pure meat with some judicious seasoning!

Just as tasty as our Pork sausages but slimmer.