What we produce

All our range is lovingly made in Sussex using the finest ingredients, sourced locally wherever possible. For three years in a row we have gained Gold Awards at the Great Taste Awards in London.

For our sweet fruit vinegars, luscious soft fruits are steeped in white wine vinegar to extract the full flavour and colour. The resultant vibrant liquid is filtered and sweetened with organic cane sugar before being bottled at high temperature. 60gm of fruit offers up its soul in the cause of each 100ml of the glorious infusion.

Our sweet flower vinegars are created using a similar process with lavender in attendance year round and elderflower making an all-too-brief appearance in mid-summer. Himself has been heard of late musing about a rose vinegar!

Small, but distinctly delicious, quantities of fruit balsamic vinegars are created using a youngish Italian organically produced balsamic vinegar as the base with local fruit adding an interesting layer of flavour.

We source cold pressed Extra Virgin olive oils from Spain, Greece, Italy and the Lebanon matching each with carefully chosen herbs and steeping them together until the flavour builds to a peak. The oil is then filtered and swiftly bottled to trap in the fabulous taste. Our 'aromatic' and 'Thai' oils incorporate spices as part of their complex flavour and a 'Moroccan' style oil is under development.

Through the summer months a range of ready-made dressings appear with sometimes surprising yet delicious combinations. Sweet lavender vinegar with chilli oil, suggested to us by Tori, a customer at one of our markets, has become a firm favourite under the name of 'Lavilli'.

We preserve organically grown lemons in sea salt (as featured in Sarah Raven's Garden Cookbook); garlic in a Persian pickle recipe; oranges and Sussex pears toward Christmas in the most festive spiced liquor imaginable; and cranberries, mangoes and damsons in 'chuckles' and 'cheeses'.