Made in Wigton, Cumbria this is simply the best piccalilly I have ever tasted - but don't take my word for it, I have customers who make a 120 mile round trip to stock up on this (and I'm not making this stuff up!)

Zingy, smoky sunshine in a jar!

Sun-dried tomatoes blended with fresh garlic and smoky-hot Pimentόn Picante spice from the Mediterranean make this an exceptional relish. Try it tossed with fresh pasta, spread on a warm baguette, or use as the tomato sauce topping when making pizza. Great with salamis, chorizo and barbecued prawns. Try stirring into your favourite paella. Makes a fantastic dip.

A sweet and tangy store cupboard essential.

Originally a gentleman’s accompaniment to cold cuts such as venison, ham etc. Traditionally served cold. These days, this spiced redcurrant sauce is enjoyed with all sorts of foods, pate being a favourite. Claire herself has an enterprising customer who makes pate beignets and serves this Cumberland sauce with these – really delicious!

Tart and titillating, get your tastebuds tingling!

Delicious chutney bursting with the flavour of damsons and Bramley apples. An infusion of juniper berries during cooking adds an intriguing yet delicious aroma and flavour. Supremely good with game pie and peppered steak. Almost all of the stones are removed – but the odd one may remain as they are very hard to spot!

It’s Piccalilli, only hotter – call the Fire Brigade!

Proper hot piccalilli made to traditional methods and ingredients – cauliflower, onion and cucumber with best quality turmeric and mustard. Crunchy with big a kick. The perfect accompaniment to a cheese sandwich or a pork pie. This pickle is fantastic with smoked salmon and mackerel; its acidity works against the oils and leaves a good, clean taste.

Treat your taste buds to some proper Piccalilli!
Proper piccalilli made to traditional methods and ingredients – cauliflower, onion and cucumber with best quality turmeric and mustard. Crunchy with just a little kick. The perfect accompaniment to a cheese sandwich or a pork pie. This pickle is fantastic with smoked salmon and mackerel; its acidity works against the oils and leaves a good, clean taste.

Voted Best Preserve in the North West!

The addition of fresh ginger at the end of cooking of this chutney really lifts the earthiness of the beetroot allowing the great flavours to shine. A chef friend of ours serves this chutney with potted shrimps and kippers.Claire was delighted to win ‘Best Preserve in the North West’ in the Producer of the Year Awards 2005 with this chutney.

Flavoursome Apple and Date Chutney with Jenning’s Sneck
Lifter ale.

All the flavours of bygone Cumberland. A pleasing combination of apple and date chutney, with the addition of locally made Jennings Sneck Lifter ale. This chutney is spiced with ginger and mace, and sweetened with Demerara sugar – all ingredients traditionally imported into Cumbrian ports in the 18th Century. A favourite accompaniment to a Ploughman’s lunch.