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.

These are the other 3 loaves that were created last night from the levain that Emma from Hummersea bakehouse made. These...
23/06/2026

These are the other 3 loaves that were created last night from the levain that Emma from Hummersea bakehouse made. These sourdough loaves are not overly tangy, if that's the right word, as some sourdough bread can be.

23/06/2026


The perfect breakfast sauerkraut, cheese, a bit of salad & Emma's sourdough that we baked last night.
This gives you a glimpse of what you will make on our up & coming Sourdough & Sauerkraut class at the The LiveWell lCentre Middlesbrough.

.Exciting News. Further details to come.Bread & Fermentation Workshop in The Live Well Centre, Middlesbrough.A premium h...
21/06/2026

.
Exciting News.
Further details to come.
Bread & Fermentation Workshop in The Live Well Centre, Middlesbrough.
A premium hands-on experience with Hummersea bakehouse and Rosalind's Larder
Limited to just 6 participants Email [email protected] to register your interest.

20/06/2026

Comments would be appreciated.
What a fantastic cordial this blossom has made. This batch I have made more concentrated, so only a splash needed in a G&T. Hopefully, will get some to put into the freezer to make more batches. The blossom was collected from tbe wonderful walled gardens at Preston Park Museum and Grounds

17/06/2026

Korean Cheong. This one is lemon, you can use any fruits. Equal amount of sugar to fruit. Once the sugar dissappears, bottle it & use in drinks, flavour food. Keep in the fridge. Make a fruit crumble with the soft fruits. I make marmalade with lemons and oranges.

Jam isn't just for toast. Try my award winning preserves as a filling in a croissant. I paired this summery Strawberry...
17/06/2026

Jam isn't just for toast. Try my award winning preserves as a filling in a croissant. I paired this summery Strawberry & Rhubarb Jam with a creamy filling of mascarpone & ricotta cheese. So good! Much better than cream in my opinion.
I would love to hear back from those of you who bought them at my recent markets Sedgefield Farmers Market & Saltburn Farmers' Market. Thank you to Lauren Frost who took the photos as part of her 1st year project at The Northern School of art, Middlesbrough.

What do you think about my version of a cream filled jam croissant? I would love to hear from you.

Strawberry & Prosecco Jam - the taste of summer & Wimbledon of course. I have just finished a batch made with our own ...
16/06/2026

Strawberry & Prosecco Jam - the taste of summer & Wimbledon of course.
I have just finished a batch made with our own fruit. Thank you to Ruby Hodgman, one of the students from the photography course at The Northern College of Art, Middlesbrough who I work with each year. Doesn't it look appetising?

Wow! The perfume from the elderflower is overpowering. Next batch of elderflower cordial coming up. Has anyone made eld...
15/06/2026


Wow! The perfume from the elderflower is overpowering. Next batch of elderflower cordial coming up. Has anyone made elderflower cordial using this variety of elderflower?

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.

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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