CultJar

CultJar Our pickles & ferments are handmade by our chefs in Somerset using the finest quality ingredients.

Our Bread & Butter Pickle (Sweet & Sour Cucumbers)Seed to Jar 🌱🥒🫙We start with tiny seeds, sown in the greenhouse in mid...
27/04/2026

Our Bread & Butter Pickle (Sweet & Sour Cucumbers)
Seed to Jar 🌱🥒🫙

We start with tiny seeds, sown in the greenhouse in mid-April. Within weeks, they sprout and are planted into our polytunnel by May.

As they grow, we keep them well watered and guide them up strings, checking regularly to support the weight of developing cucumbers.

Once they reach 10–15 cm, we harvest them young and bring them straight into the CULTJAR kitchen, where our chefs create one of our most popular and delicious classic pickle recipes.

3 Marvellous Mushrooms Meals 1. Toasted sourdough, fresh creamy ricotta, CULTJAR Somerset Mushrooms, olive oil & a spri...
23/04/2026

3 Marvellous Mushrooms Meals

1. Toasted sourdough, fresh creamy ricotta, CULTJAR Somerset Mushrooms, olive oil & a sprinkling our Wild Garlic salt

2. .gr Cream of Mushroom soup, CULTJAR Somerset Mushrooms, a drizzle of cream, fresh chives & crusty sourdough

3. CULTJAR Somerset Mushrooms mixed though spaghetti, fresh sage & Parmesan

All perfectly pared with a cold glass of white wine in the sun 👌🏻☀️

‘Magic’ Somerset Mushrooms 🍄‍🟫✨Our Somerset Mushrooms are not only our most decadent recipe… they are also a “powerhouse...
23/04/2026

‘Magic’ Somerset Mushrooms 🍄‍🟫✨

Our Somerset Mushrooms are not only our most decadent recipe… they are also a “powerhouse of nutrition”!

If you are signed up to our newsletter you may have seen our feature all about .spector recent article: ‘The “Longevity Vitamin” - Why Mushrooms Deserve a Permanent Spot on Your Plate’.
- A captivating exploration into the tremendous hidden health benefits of mushrooms… especially when cooked, dried or preserved (like in our recipe)!

It’s great to hear that mushrooms are just as nutritious as they are delicious! Especially when using the Italian ‘Sott’Olio’ technique of locking in flavour and preserving the ingredients ‘under the oil’.

We use only the finest polyphenol-packed extra virgin olive oil, white wine vinegar, coriander seeds, salt and black pepper - creating a luxurious and deeply complex umami experience all in one jar.

Our Somerset Mushrooms add a luxurious and incredibly nutrient-dense twist to your plate. 👌🏻

Morning delivery from . Our last boxes of the best forced rhubarb in the country! It’s already in the CULTJAR kitchen be...
20/04/2026

Morning delivery from .
Our last boxes of the best forced rhubarb in the country!
It’s already in the CULTJAR kitchen being prepped ready to ferment in delicious honey. 🐝🍯

The last Fermented Rhubarb in Honey will be ready to buy in about 3 weeks time. The last few batches have literally sold out in minutes so keep an eye and we’ll let you know when the new batch (last of the season) drops!

Spring, captured in a jar 🌿Our Wild Garlic Salt is foraged responsibly just once a year, at the peak of the season; vibr...
31/03/2026

Spring, captured in a jar 🌿

Our Wild Garlic Salt is foraged responsibly just once a year, at the peak of the season; vibrant, punchy, and full of life. A simple sprinkle brings depth and brightness to everything from roasted veg to Easter feasts.

It’s the kind of ingredient that quietly transforms a dish… and makes a thoughtful gift for those who truly love to cook.

Limited edition. Once it’s gone, it’s gone.

Sunny afternoons in the garden. Salty snacks. Something cold and fizzy in hand.A whole mood.Elevate your pour with a spo...
20/03/2026

Sunny afternoons in the garden. Salty snacks. Something cold and fizzy in hand.
A whole mood.

Elevate your pour with a spoonful of our honey-fermented rhubarb — delicately tangy, gently effervescent, and never too sweet.

Made in small batches on our Somerset farm using Yorkshire rhubarb and





Our Somerset Piccalilli, created with chef of , has been getting some fantastic customer feedback — and we couldn’t be...
16/03/2026

Our Somerset Piccalilli, created with chef of , has been getting some fantastic customer feedback — and we couldn’t be more pleased.

When we spoke to Rob about creating a jar together, it had to be piccalilli. A true British favourite - made only with real ingredients (27 plant-based ingredients, to be exact) and produced in small batches at Worminster Farm.

Judging by these latest reviews… you’re BIG fans. 💛

Spring, in a jar 🌼Daffodil season has arrived, and we’re celebrating by giving our jars a second life. Once the last spo...
12/03/2026

Spring, in a jar 🌼

Daffodil season has arrived, and we’re celebrating by giving our jars a second life. Once the last spoonful is gone, your CULTJAR doesn’t have to disappear into the recycling - it can keep bringing a little joy to your home.

We chose glass over plastic from the very beginning because it’s better for the planet: endlessly recyclable, durable, and designed to last. But we love it even more when our jars stick around a little longer - holding flowers, herbs, or whatever small moment of brightness you fancy.

A handful of daffodils, a sunny windowsill, and a CULTJAR doing what it does best: spreading the love a little further.

How are you reusing yours this spring? 🌱

WHAT’S ON OUR CHEESEBOARDPretty much every single one of our jars pairs well with cheese! Here at CULTJAR we are big fan...
08/03/2026

WHAT’S ON OUR CHEESEBOARD

Pretty much every single one of our jars pairs well with cheese! Here at CULTJAR we are big fans of cheese, so this isn’t by coincidence!

Delighted to be in the cheeseboard selection of this weekend. Tony and Hannah are pairing it with Comté whilst we’ve chosen a Duckett’s Aged Caerphilly.

Both are a taste sensation. Pick your poison 👌

We are OBSESSED with jars… And here we are, sitting alongside the best of the best 👌 Thank you for including us i...
28/02/2026

We are OBSESSED with jars… And here we are, sitting alongside the best of the best 👌



Thank you for including us in your Best Store-Cupboard Buys x

25/02/2026

Episode 3: CULTJAR Beetroot & Red Onion Ferment

Can’t decide what to eat for lunch? (Or dinner, for that matter.)

Next up in our Speedy Lunches series: a vibrant, nutrient-packed bowl that we timed at under 2 minutes from fridge to fork.

Puy lentils (straight from the pouch — thank you ), a handful of rocket, peppered smoked mackerel rich in Omega-3 (EPA + DHA), a spoonful of crème fraîche…

Finished with our Beetroot & Red Onion Ferment from our collection with — the perfect tangy lift to bring it all together.

Quick. Delicious. Brain-boosting.

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Worminster Farm

BA4 4AJ

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