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When I think about which products we like to make most, my head goes in different directions. Sometimes I am inspired by the incoming season, the next heritage variety, the brightest jewel like colour in the jar. At other times I am inspired by the craft, making products that stand out for their excellence. Even though I truly believe we out jam other jams, we still make tweaks. Adjustments that develop the craft of our making and always improves the product for the consumer. Then of course I love to make for those I love. So I make raspberry jam...

Recently I had the opportunity to travel to San Francisco, with the international team from Neal’s Yard Dairy and two of their cheese makers. Sarah Hennessey from Durrus Cheese in Ireland and Tom Calver from Westcombe Dairy. We have a long history of supplying NYD, 15 years, and are exploring the potential reach of our products in the US. It was an intense week of meeting potential customers, presenting the products of England Preserves. One experience stood out, in it’s uniqueness, participating in The CheeseMonger Invitational. To describe in simple terms it is a two day competition of US cheese...

  As the gloom of January and February drag on, we have been saved by the contrasting nature of the season’s fruit. As we endeavour to live fully, though the sky is grey and we can’t leave home without our gloves. Wrapping children to stay warm on the cold cycle ride to school, somehow it is as though nature knows that we are going to need a little help. As our bodies ache for the warmth of the sun there is the arrival of the blood orange and forced rhubarb that remind us that without the dark and the cold,...

This is the time of year when most of us eat quince cheese.