Swanbach Smallholding

Our story

Priya grows most of what she preserves on three acres of heavy Cheshire clay just outside Audlem, where a polytunnel, a veg plot and six beehives keep the kitchen busy from June to October. The chutney method comes from her grandmother in Leicester — whole spices toasted in the pan before anything else goes in — applied to whatever the plot produces in glut. Everything is jarred the day it's cooked, then rested in the pantry until it's ready to sell.

How it's made

Vegetables are picked in the morning and cooked the same day in a 20-litre pan, one batch at a time. Chutneys and pickles rest for at least six weeks before sale so the vinegar mellows properly. The honey is coarse-filtered straight from the extractor and never heated.

Pieces

Smallholding larder hamper

£32

Six jars packed in a wooden crate with straw — chosen from whatever the smallholding has at its best that week, always including the honey. Made up to order; allow one week.