| Lavender is one of the oldest flavourings and in Roman times was often used instead of salt. We use lavender flowers from a specialist lavender farm in Kent. The resulting biscuit is unusual but creates the perfect combination with Goat or Ewe cheeses. |
Not to be confused with Russian Tarragon which is bitter and unpleasant, French Tarragon has a deliciously rich aromatic flavour. Again, chopped fresh from our gardens into our mixes, our French Tarragon biscuits are sublime with paté (home made chicken liver paté is the best!).
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This is the newest of our range and has the heat from the chilli and the warmth from the cumin making it delicious with all strong cheeses.
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We harvest the Rosemary all year round and chop it finely into our mixes. When cooked into our biscuits it takes on a 'gingery' flavour that is absolutely delicious with all mature cheeses.
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Like Lavender, Lovage again is an old fashioned herb (the BBC are using our biscuits in a forthcoming documentary about 'what the Romans in Britain ate'). The plants can grow up to 6' high and when harvested and chopped into our mixes gives a very subtle celery flavour that is delicious with all cheses.
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| This is our plain variety where we allow the cleanness of the Halen Môn Sea Salt Crystals to stand on their own. With the warmth of the cracked black pepper these biscuits are the perfect base for all cheeses and charcuterie. |
Made with freshly chopped Dill, these are particularly delicious with smoked salmon, gravadlax and a spoonful of cream cheese. The oiliness of the fish brings out the subtle dill flavours at the end of the palate. |
Try as we might we will never get Seville Oranges to grow in the Shropshire climate! However we use the skin and pulp of Seville Oranges to give a biscuit with a natural orange zing. Into the mix we add some generous spoonfuls of Chainbridge Honey from bees that feed on heather from the Northumberland Moors. This adds a perfect sweetness and makes a biscuit that is both delicious with English cheeses and also perfect at breakfast with butter and chunky marmalade. Annie likes to dunk hers into homemade yoghurt for Breakfast.
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Garlic Chives are a cross between wild garlic and chives and grow abundantly in our garden. Chopped freshly into the mix with a similar quantity of parsley these biscuits add a delicious extra dimension to fine cheeses. |
We harvest Thyme throughout the summer and chop it fresh into the flour and oatmeal. The flavour of the cooked biscuit is fresh and summery and perfect with good strong cheeses. |
