Cookbooks, Cheese and Coffee

What we do

We support local, earth-friendly, cruelty-free products and suppliers. It’s something we care about and is integral to what we do and why we do it. We make many of our products ourselves, sourcing ingredients from local, organic suppliers as available, supporting co-ops, CSAs and Community Interest Groups wherever we can. We’re lucky enough to be friends with a fair few of our suppliers, having ridden the roller coaster of farmers markets and festivals with them or visited and worked on their farms during peak harvest times when it seems there’s never enough hands to get things done.  


As the saying goes know your farmer know your food. 

Who we are

Laura is the crafty person responsible for the beeswax wraps, orange chandeliers and hand-knitted cloths. It’s said that she’s living the London Girls dream; a house in the country with animals in the paddock, raising free-range kids while in touch with her inner yogi, married to a charming, witty, handsome man who cooks the most amazing food, never needs nagging about anything and writes nothing but the truth on webpages.

Jamie gets his kicks from feeding people. A career in IT did nothing to prepare him for a life raising animals and grafting in kitchens, focusing all of his skills and knowledge for that one pure moment where flavours are cosying up to tastebuds for a relationship that will burn itself into the pleasure receptors of the brain. 


When you pursue great flavor, you also pursue great ecology.

Dan Barber

What we make

Below is not an exhaustive list, and due to seasonality and popularity we can’t guarantee that we’ll always have it but if you want it it’s always worth asking if I could do it for you.

  • Sourdough bread, award-winning and made from a starter that’s been tended for 200 years in a village in the foothills outside of Rome. We can do White, Multigrain, Wholewheat, Rye or a magical mix that we call Keji bread because the recipe was developed on a camping/canoeing holiday on Lake Kejimkujik in Nova Scotia, Canada
  • Yeasted breads, like our sourdough they are dairy-free, sugar-free and preservative-free
  • Focaccia, made the Italian way with extra-virgin olive oil, seasonal herbs and mashed potato
  • Gluten-free bread, made in a site that also uses wheat but we do make every effort to avoid cross-contamination. This can be ordered, normally for Saturday
  • Almond Biscotti, sometimes flavoured with lemon, sometimes pistachio & cranberry, we usually have these in stock as they’re the prefect pick me up to dunk into your tea or coffee
  • Cheese straws, made with cheddar, herbs and sea salt
  • Pastry roules, filled with roast vegetables or apricot & pork these can be found in our freezer and popped straight into the oven at home for 25-30 mins 
  • Sausages, extra big ones at that, Insanely popular. So popular that there’s usually a waiting list and often queues when the stuffer is running. We only use our own pork, raised on site here at the Willows & Wetlands Centre, or pork from farms we trust to raise the pigs slowly and humanely
  • Bacon, likewise made from the belly of humanely raised pigs, dry cured to my own secret recipe that may or may not contain a copious amount of maple syrup {wink wink}
  • Salami, again from our own pigs and to our own recipe. We anticipate whatever escapes my midnight snacking run to sell fast. It has a long curing period too so we can’t guarantee that we’ll have our own in stock. We do however stock some excellent Salami from Cornish Charcuterie who share our ethical views on animal husbandry and purity of ingredients
  • Honey & Mustard Cured Ham, made on site to satisfy demand around the holiday periods
  • Tomato Jam, a deliciously sticky concoction involving tomatoes, brown sugar, ginger and lime, used to dip or in place of ketchup or bbq sauce
  • Smokey Ketchup, not as sweet as the jam and heavily influenced by cumin, garlic and fermented soy sauce
  • Black Coffee & Bourbon BBQ Sauce. It’s possibly the coolest sauce you will ever get. You pull this baby out at a bbq you’re gonna get respect. You might as well have just got off the phone saying ‘Sorry Scarlett Johansson, I’m hangin’ with the homies tonight’. Seriously, it’s so damn frosty James Dean is gonna crawl out of the grave and high-five you. Jim Morrissons ghost is gonna be your shadow and Snoop Dog? Snoop Dog is just gonna smile and nod.
  • Spicy Kecap Manis. This sticky, sweet, salty sauce has bagloads of umami. We use it to man up the roast veg and positively cloak our brisket in it. When we first started making it we managed to eat it 8 times in 7 meals, it’s that good.
  • Spicy Carrot Chutney, the sweetness of the carrot balances out the tartness of the vinegar and the cheeky slap of chili on he tongue
  • Hummus, usually made without sesame but with lashings of toasted cumin, lemon and paprika instead
  • Pickled Garlic, fry them up with your veg or throw them in your roasting pot for a kick of piquancy
  • Dog Biscuits. Yup. Had to fit it in somewhere and it would’ve looked silly tacked on the end of the list, but yes, we make our own dog biscuits, using our own rarebreed pork, co-op flour and cheddar cheese. We figure that every choice you make has consequences down the line, which means that what you’re feeding Fido supports the worst of the factory farms. Well now you can choose not to. 
  • Macarons, light almondy cookies filled with buttercreams, jams and ganaches
  • Meringues, whether it’s the popular flavoured meringue kisses or one of the walloping plate sized ones that seem fashionable nowadays, we do them
  • Marshmallows, naturally flavoured, gluten-free and often dairy-free too
  • Cookies, Chocolate chip, Oatmeal & Rasin, Triple Chocolate, sold by the pack
  • Cake pops, full disclosure this is my sons new business venture and he’s doing a really good job at keeping up with demand, even though the demand is usually just from his brothers and sisters
  • Crackers, buttery cheesey ones or crispy rye ones
  • Peanut Butter, toasted darker than standard peanut butter to really bring out that peanutty flavour, with no added salt or sugar, except for our…
  • Salted Caramel Peanut Butter, which has our salted caramel sauce in it
  • Salted Caramel Sauce, pour it, dip it, spread it, repeat. Everyone loves a salted caramel sauce. Keep your eye on the blog for some awesome recipe ideas.
  • Chocolate Salted Caramel, or Chocolamel for short.  Yes, I was playing, yes I added ganache to caramel, yes I am a bloody genius, thank you.
  • Seasonal Jam, from the hedgerows to your toast.
  • Lemon Curd, extra smooth, extra tart, there’s a riot when we run out
  • Honey from our own bees, raised at our house five minutes up the road. Each batch is different according to what is in bloom while the nectar was gathered.
  • Kombucha. The Chinese call it the Elixir of Life because of it’s legendary health benefits. We call this fermented tea drink delicious, especially if you add things like ginger or cranberry & cherry, which we did. 
  • Fairtrade/Rainforest Alliance Coffee, roasted on site here at the Willows & Wetlands and sold wholebean to ensure you get the freshest, fullest experience possible. What, don’t have a grinder? Best buy one, it’s worth it.
  • Chocolate Bars – ultra smooth milk choclate with toasted cocoa nibs for texture
  • Chocolate truffles, often filled with caramel or ganache and coated with cocoa nibs or cocoa powder these make an exceptional gift
  • Painted Chocolates, filled as above with caramel, ganache or solid chocolate the delight in these is their individuality – no two are exactly the same
  • Christmas Puddings, soaked in Sherry they have been aging for 12 months, pre-ordering will be necessary


A good food is mouthwatering when you see it and finger licking when you eat it.

Amit Kalantri