Specialist biscuiteers Percy’s Bakery has just introduced its Fanciful Thins range, which includes flavour fusions such as rose petal and cardamom, and salted caramel and honey. The Dorset-based baker is also launching a bespoke service that enables text and logos to be included in designs, adding a personalised touch to teatime.
Just south of Bath, in the village of Timsbury, lies Mary Holbrook’s Sleight Farm. Holbrook has been making cheese since the 1970s, after a trip to France inspired her goat’s-cheese recipe. Leftover whey is gathered immediately after milking and used to start the lengthy curd-setting process. This traditional method uses the natural bacteria unique to the farm. The result is a cheese with a mousse-like texture and fresh, lemony flavour.
With more than 30 years’ experience, Dukeshill Farm in Wiltshire has earned a reputation for the finest artisanal cured meats. Maintaining traditional curing methods, which prioritise flavour and texture over speed and volume, the farm prides itself on using only the highest-quality British pork to create its charcuterie, salamis and sausages. It’s an approach that, over the years, has earned it the Bacon Connoisseurs’ Award and a Royal Warrant for its hams.
The transformation of the English wine scene over the last decade has been nothing short of spectacular. So who are the name to know?
Celebrating its 30th anniversary, Nyetimber is among the highest-profile labels and has pioneered the use of the three Champagne grape varieties – Chardonnay, Pinot Noir and Pinot Meunier – in its classic cuvée.
But in recent years, smaller, more boutique brands have followed its lead. Herbert Hall produces just 2,500 bottles of a summer-fruit-tinged sparkling rosé.
At nearby Hush Heath Estate, its racy rosé has become a benchmark of the category.
While Sussex-based Hoffmann & Rathbone – again focusing only on fizz made with Champagne varieties – is further proof that small can be beautiful.