DELI ON A TABLE!

Our latest idea is to have a ‘Condiment Corner’ on the market stalls… It may be a bonkers plan but after the success of the Lancashire Sauce and the discovery of Taylor’s Mustard we can’t help but introduce you to a few more of our favourite food enhancers.

We have an evolving selection of condiments to enhance your table - and your food. By popular request we also now stock a range of cheese biscuits; the Doddington Crunch, unique in our part of the country, are proving a BIG hit.

We are thrilled to have local chutney in our condiment corner collection. Tregunter is a small business owned by Sarah Gunter, making a range of high quality Homemade Chutney. Whenever possible, the preserves include produce that is grown or picked by Sarah or her family and friends. Tregunter’s homemade preserves are made at the time best suited to each fruit or vegetable which ensures the best possible taste from each ingredient. They are all free from artificial preservatives, colourings and additives.

The famous brown liquid from Yorkshire, Hendersons Relish, is proving very popular on the markets and for those who like a dash of curry flavour Lancashire Sauce comes highly recommended. Both sauces work really well on just about everything…savoury!


Our range continues to expand with ‘must have’ condiments. OXFORD SAUCE a spicy table sauce created by Baron Robert Pouget, he’s a clever man who knows a good thing as he also created the wonderful OXFORD BLUE CHEESE.

This is a terrific sauce, the recipe apparently came more or less by accident when the decimal point on the chilli content was mis-read at the time of conception. It is therefore pretty hot and those who have tried it either adore it or hate it. It smells rather like a spicy bloodymary, in fact we have discovered it to be ideal for making them.

IT GETS OUR VOTE ON WHAT A POTENT BROWN SAUCE SHOULD TASTE LIKE!!


Another great find on our trip North was behind the bar at The Inn At Whitewool, we highly recommend this sporting hotel for food and one of the best outdoor terrace views in the country, Fiddlers Lancashire Sauce Crisps. We plan to add a selection of their produce to our condiment corner range.

Fiddler’s welcomed BBC1’s Countryfile to its farm.  Presenter Ellie Harrison spent a full day on the farm, harvesting potatoes speaking with brother’s John and Robert and producing her very own Lancashire Crisps.

On Fiddler’s Farm they pride themselves on making original Lancashire Crisps – using potatoes grown on their family farm, hand cooked in their own kitchens and enhanced with the traditional flavours of Lancashire, a region renowned for its food heritage.

What's So Special About Honey Comb?

Many people ask "how you are supposed to eat it?" . The answer is that some people just eat the lot, wax and honey. Others chew it and reject the wax that is left after all the honey is gone. We like to spread it on hot toast, let it melt in, and then eat it all. Some people say eating the lot is good for Hay Fever since the outer wax has a lot of pollen embedded in it. We are not allowed to make medicinal claims but feel that this is the best way to eat pure, unadulterated honey straight from the hive.

We have been allowed a limited supply of boxed honeycomb produced by a local friend Chris Wells. His philosophy is to get back to the old idea of having bees that are suitable for the area in which they are foraging.  His main apiary and business is based in the North Cotswolds, just outside the picturesque village of Mickleton. He also has bees at a number of out apiaries throughout the North Cotswolds including just up the hill from us in Winchcombe.

The honey stored within the honeycomb is the purest, rawest form of honey, and the wax the honeycomb is made of has nutritional value and health benefits.

Today comb honey is experiencing a re-birth, it’s now considered a luxury item.  

        For novice honeycomb eaters, we recommend the following:

  •         Toast a piece of your favourite bread, while it is still very hot, spread it lightly with butter. With a knife, cut a chunk of comb honey and spread it over the toast. You may have to mash it a bit, but the heat will soften the comb so it flattens into the toast along with the honey. It doesn’t melt, but becomes soft and aromatic. 
  •         Serve comb honey in the centre of a plate surrounded by a selection of quality cheese and multi-grain crackers. The idea here is to cover the cracker with a piece of cheese and top it off with a small chunk of comb. This works very well with cheddar or brie and extraordinary i know, a soft creamy blue cheese, like Oxford Blue or Darling Blue, with a knob of honeycomb on top is exquisite…. honestly!