Every product, scored.

Organic red lentils from small cooperative farms. Cook down beautifully into dhal.

A weekly selection of whatever is best in the garden. Changes with the seasons as it should.

Light roast single-origin. Bright citrus notes, jasmine aroma, clean finish. Washed process.

Rolled organic oats from a single Scottish farm. Thick cut for a creamy, hearty porridge.

Just cabbage and salt, fermented for 6 weeks. Tangy, crunchy, and full of probiotics.

Pressed from heritage apple varieties grown in our orchard. Nothing added, nothing removed.

Anti-inflammatory sauerkraut with fresh turmeric and cracked black pepper.

Freshly cut parsley, coriander, mint, and dill. Picked that morning.

Dense, dark rye bread with toasted caraway seeds. Perfect with cheese or smoked fish.

Slow-fermented for 24 hours using heritage wheat flour and wild yeast. Crisp crust, open crumb.

Our signature North African spice blend. 12 spices toasted and ground fresh each week.

Medium roast from the Huila region. Caramel sweetness, red apple acidity, chocolate finish.

Pasteurised but unhomogenised Jersey milk. Rich, creamy, with a natural cream line.

Unfiltered, unpasteurised honey from Moseley Bog wildflower meadows. Every jar tastes of the season.

Fresh cut comb honey, straight from the hive. Wax cap still intact. Pure and unprocessed.

From our own flock of Legbar and Maran hens. Deep orange yolks, rich flavour.

Our signature espresso. Brazilian naturals and Guatemalan washed beans. Nutty, chocolatey, balanced.

Slow-churned from cultured Jersey cream. Tangy, rich, and golden yellow.

Scotch bonnet and habanero fermented hot sauce. Proper heat with real depth of flavour.

Silky lemon curd made with our own honey, free-range eggs, and organic lemons.

Korean-style fermented vegetables with gochugaru chilli flakes, ginger, and garlic. Proper ferment.

Raw, unpasteurised kombucha brewed with organic green tea and fresh ginger. Naturally fizzy.

Fluffy Italian flatbread studded with Kalamata olives and fresh rosemary from our garden.

Earthy beetroot meets fiery horseradish. Outstanding with cold meats and sharp cheddar.

Slow-cooked tomato relish with smoked paprika and a gentle chilli kick. Goes with everything.

Fresh basil, parsley, and wild garlic blended with toasted pine nuts and aged Parmesan.