Everything is prepared and cooked by hand in our atelier using traditional copper pans. Only whole fruit and raw cane sugar are used, with all the ingredients being certified organic.
Our jams and marmalades set naturally: we believe that with real fruit there should be no need to add pectin or other gelling agents.
Under Judy’s tuition, our team of three chefs have graduated from jam novices to skilled confituriers. They cook using their eyes, mouth and nose. There is nothing industrial about our jams, no timers or thermometers. Each batch is subtly different from the previous one, but it takes an expert like one of our confituriers to explain how and why.