From bloom to jar
One season of honey, from the first blossom to the jar on your table.
Our year starts quietly. In early spring the bees make their first long flights of the season, working the blackthorn in the hedges and then the orchards as the apple and pear trees come into flower. That first honey is pale and gentle, and it becomes our Spring Blossom.
High summer.
By midsummer the meadows are full: clover, knapweed, bird’s-foot trefoil and bramble along the field edges. The hives are at their busiest and the honey turns golden and floral. This is the harvest that fills most of our jars, and the one we call Wildflower.
Up to the heath.
At the end of summer some of the hives travel up to the heath, where the ling heather is in flower. Heather honey is thick, dark and aromatic, and it asks for patience: it is too stiff to spin out like other honey, so it is pressed from the comb.
Into the jar.
Each harvest is kept apart and jarred on its own, never blended. We strain it, let it settle, and fill the jars by hand in small batches. Then it waits for you, ready for the first spoonful of the morning.