The Little Preservatory

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The Little Preservatory

Homemade, small batch goodies. Our jams and chutneys are made with a focus on local and foraged ingredients, and produce saved from landfill.

Our self-care range is all-natural, good for the body and the soul. Lovingly made in our home.

12/06/2026

It's that season again!

This year we've got elderflower infused honey, elderflower cordial with a hint of rosemary, and elderflower infused vinegar is busy steeping ready for your summer salads from next week. Delish!

10/06/2026

There's hot honey and then there's hot honey 🌶 🍯

Think an infusion of chilli flakes, but also gochugaru (Korean chilli flakes), Turkish pepper flakes and szechuan peppercorns, for a full bodied hot honey with a smoky depth and lingering tingle.

Don't settle, do hot honey right this summer!

18/05/2026

We're so proud to be featured for the first time in the Local Food and Drink leaflet! It's an incredible resource, go check it out!

12/05/2026

Dirty martinis and colourful summer salads... meet pickled wild garlic flower buds!

When we foraged wild garlic the other day - for our customer favourite Wild Garlic Chilli Oil - we also picked a whole bunch of flower buds.

We've pickled them lemon zest and black peppercorns in tangy and sweet apple cider vinegar.

They make beautiful, bursting flavour bombs that you can use like you might caperberries or olives. We love them decorating cheeseboards, as a finishing touch for pan-fried fish, on salads and in cocktails.

In the photo here, we've added a couple to a Saffron Walden's Coastal Dry Vermouth.

11/05/2026

Ferments have arrived at The Little Preservatory!

We’ve lacto-fermented spring rhubarb from Sudbourne and overwintering Crown Prince squash from our garden in Woodbridge with dried sweet and hot red peppers and spices invoking subtropical hillsides in Asia - mustard seed, Szechuan pepper, star anise and cloves.

This tart and fragrant, warming pickle is perfect with poppadom, contrasting a mint raita wonderfully. It’ll also jazz up fried rice dishes, and is a great accompaniment to cut through a creamy curry.

06/05/2026

Before the Little Preservatory, I didn’t fully appreciate the huge breadth of produce this region produces. I am constantly in awe of the quality of produce that I get my hands on, a real testament to both nature and local growers and gardeners.

It’s a really special thing to follow the seasons and the produce that comes with each. I find myself revelling in the produce currently available, while constantly excitedly anticipating the next fruit and veg to come into season.

The Little Preservatory would be nowhere without the inspiration that comes from what is grown in our little corner of the UK, and I will always be grateful for the impetus to get to know it better.

29/04/2026

Our granola is the exception to the rule when it comes to local produce. I spent ages looking for a local oat supplier that could also do gluten free, but the way the grains market works in the UK just doesn’t seem to support that.

Thankfully, Hodmedods is a fantastic supplier of a wide range of British grown grains, including malted wheat, rye and quinoa in a variety of forms.

Our granola uses this British grains to give unique flavour profiles to each bag, while celebrating British farmers.

If you haven’t tried it, our Quinola is particularly delicious. Packed with red, white, smoked, puffed and flaked British quinoa, it is crunchy, nutty, naturally gluten free and higher in protein. An ideal start (or end!) to the day.

28/04/2026

Put a spring in your step by starting the day with our latest springtime muesli!

We’ve packed these oats with this season’s rhubarb from Sudbourne and plenty of crunch from British cobnuts, a whole bunch of seeds, and flaked almonds. Apricot pieces provide sweetness without the need for added sugar, and orange zest gives the mix a citrusy finishing touch.

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27/04/2026

Back by popular demand - but with a twist. Please welcome back our Japanese-style Rayu, now made with British walnuts from Snape and Kent!

This moreish, deeply savoury condiment is made from sesame, confit garlic, chilli and crunchy walnuts.

Traditionally eaten as a dip for dumplings or stirred in to enhance a soup, you might well find yourself putting it on anything and everything. It'll certainly take an egg for the ride of its life.

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Campsey Ashe

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