We make small-batch sauces and preserves in our Digbeth workshop. Everything is cooked in open pans, hand-stirred, and jarred the same day. Our ingredients come from Birmingham markets and Midlands farms.
Very Good
Scotch bonnet and habanero fermented hot sauce. Proper heat with real depth of flavour.
Good
Slow-cooked tomato relish with smoked paprika and a gentle chilli kick. Goes with everything.
Good
Earthy beetroot meets fiery horseradish. Outstanding with cold meats and sharp cheddar.
Good
Fresh basil, parsley, and wild garlic blended with toasted pine nuts and aged Parmesan.