Cheese Accompaniments

A set of our two cultured raw butters, Bungay and Ampersand. Both a world apart from mass-produced butters.

A cultured butter created by Grant Harrington, he was inspired to learn more about traditional, pre-industrialised butter-making techniques from around Scandinavia and after a year...

This quince jam can be used as a spread like normal jam, add sweetness to savoury recipes or, in the classic Spanish tradtion, be eaten with Manchego Cheese.

Made by hand by the same team as our Baron Bigod Cheese at Fen Farm, this is a raw, cultured butter made using milk from their grass-fed Montbeliarde and Friesian cows.

This intense fruit cheese is made for us by hand using British damsons, sugar, and lemon juice to give a rich, jewel like preserve.

Sweet, figgy and intense.

Created by our daughter Laura, this chutney is so tasty we just had to offer it to our customers.

Our great mate Susie has been making this Chilli Jelly in her kitchen for years!

These crisp, crumbly digestives are made with wild Atlantic sea salt and a little golden syrup.

Made especially for us our new range of cheese biscuits comprise two lighter textured savoury biscuits

Perfect served alongside our cheese range.

A light textured savoury biscuit flavoured with celery.

Our thick traditional Scottish oatcakes are made in Scotland using Scottish oats.