Rosalind's Larder

Rosalind's Larder Artisan, preserves, baker. 5*. level 2 Hygiene, V4 Allergic & Food Intolerant Customer. Speaker I am passionate about the preserves & baked goods I make.
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I use what we grow on our allotment or I source from other local producers & businesses. I love to make preserves with twist.

A bit of reflection and a few thoughts about who and what "Rosalind's Larder is.It isn't just about making preserves. I...
14/06/2026


A bit of reflection and a few thoughts about who and what

"Rosalind's Larder is.

It isn't just about making preserves. It's about sharing a lifetime of knowledge, family traditions, and a love of good food with others."
"Every jar tells a story—of family, friendship, travel, and the joy of bringing people together through food."
My Italian heritage,
The Turkish influences,
The produce from our allotment and local growers,
My award-winning recipes,
My willingness to teach and share what you've learned.
I am probably my own worst doubter, When that inner voice says, "I'm not sure I'm good enough," what should I say
I have done hard things before.

I have learned new skills before.

I have created something people value.

I don't need to be perfect; I just need to keep going.

I am not just "the jam lady."

- should it read that I am a storyteller, a teacher, a crafts person, and someone who brings people together through food.

What do you think? I would love to hear your thoughts as I contemplate perhaps moving into a new chapter in my life.

13/06/2026

I@everyone I know the video is a bit late. Thank you everyone who stopped at my stall today at Saltburn Farmers' Market today. It was so lovely chatting to you all. A big thank you to my returning customers. The new customers I hope you enjoy everything I make. The borek was new to quite a few of you. Let me know what you thought of my baked goods & preserves. See you in July.

Do you want to learn how to make your own sauerkraut, kombucha & kefir? I host cooking experiences in the LiveWell Cen...
12/06/2026

Do you want to learn how to make your own sauerkraut, kombucha & kefir? I host cooking experiences in the LiveWell Centre in Middlesbrough. Email [email protected] for further details.
I am happy to attend other WI meetings or other groups to deliver a talk.

Thank you to the ladies of Guisborough W.I. for inviting me to speak last night and giving a demonstration on how to ma...
12/06/2026

Thank you to the ladies of Guisborough W.I. for inviting me to speak last night and giving a demonstration on how to make sauerkraut.
The topics I covered were my life after nearly 50years in the NHS & creating Rosalind's Larder , what I produce & the passion I have for great flavours. Now making fermented foods, running cookery experiences and working with the young people from the Northern School of Art Photography course. I hope you all enjoy your purchases ladies.

Thank you to the ladies of Guisborough W.I. for inviting me to speak last night and giving a demonstration on how to ma...
12/06/2026

Thank you to the ladies of Guisborough W.I. for inviting me to speak last night and giving a demonstration on how to make sauerkraut.
The topics I covered were my life after nearly 50years in the NHS & creating Rosalind's Larder , what I produce & the passion I have for great flavours. Now making fermented foods, running cookery experiences and working with the young people from the Northern School of Art Photography course. I hope you all enjoy your purchases ladies.

11/06/2026


Making a batch of Strawberry and Rhubarb Jam using rhubarb from Preston Park Museum and Grounds Walled Garden.
This jam is more of a soft set, I don't oversweeten it because I like the flavours of both fruits to come through. A really delicious jam on a scone.

I so appreciate when you take the time to post a review on how much you enjoyed what you bought from me .I have attac...
09/06/2026

I so appreciate when you take the time to post a review on how much you enjoyed what you bought from me .

I have attached the most recent oneI am so delighted that she bought from me the first time in April & returned for more last Sunday.

Who wants to eat commercial bread with additives such as palm oil. I make this Italian Ciabatta bread in about 2.5 hour...
09/06/2026

Who wants to eat commercial bread with additives such as palm oil. I make this Italian Ciabatta bread in about 2.5 hours. Instead of buns I made 2 long long loaves last night - these are slipper shaped. This is what ciabatta means. I cut it into slices and freeze half. This is the bread that we make in my Jam & Bread class held at The LiveWell Centre in Middlesbrough. Easy enough for young people to make as well. Would you like to join one of my cookery experiences? This one was £65. You take home at least 4 jars of jam and all your bread. Email me for further details. [email protected]

08/06/2026


My elderflower cordial sold so well Sedgefield Farmers Market yesterday that I need to make more. Two batches this time - one white & one pink using the Sambuka blossom. Not used this one before. Fingers crossed it is delicious.

08/06/2026


At the allotment picking strawberries. I am going to make a batch of Strawberry and Rhubarb Jam, using the rhrhubarb from Walled gardens. To make a good strawberry jam use a mix of ripe & unripe strawberries . Strawberries are low in pectin when ripe & contain more when slightly unripe. The strawberries also hold their shape better when cooked if not overripe. .
Preston Park Museum and Grounds

Address

TS78RL
Middlesbrough
TS78RL

Opening Hours

Monday 9am - 5pm
Tuesday 1pm - 5am
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 11am - 5pm

Telephone

+447906751277

Website

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