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These sprung tongs are made from Kentish hazel trees, which are hand harvested on a coppice cycle. Coppiced hazel is very fast growing and is a strong and light wood as well as being a renewable resource that promotes woodland wildlife.
Zesty lime, with powdery basil and sweet mandarin give this fragrance a lively, fresh aroma. A perfect scent for livening up a room, or invigorating linens.
This Christmas tray is a good alternative to the Christmas hampers and contains the six most popular items. The Cobnut Fudge and Brittle and the range of the three Kentish Cobnut Chutneys and a luxury mini chocolate Kentish Cobnut slab. This gift can be posted direct to any customer.
These trees on average are three years old and are between 1m and 1.5m
high. They are feathered with branches and are ideal for those wishing
to extend their home orchard areas or for pot grown containers on
This includes The Norfolk Willow Hamper Basket, (11 Items) - Fudge, Brittle, 3 X Chutneys, 100g Choc Bar, Small Gift Bags Cobnuts & Walnuts, Cobnut Oil, Hand Sanitiser, Coffee & Walnut Candle
The Kentish Cobnut Recipe Cards collection is unique. It provides another
excellent one off gift and comprises a fine range of recipes using
cobnuts in first courses, main courses, deserts and with cheese.
Due to popular customer demand these Chestnuts are another specialty of the Potash Farm range of gifts. Attractively presented within the bag are the Chestnuts. These make a traditional and excellent Christmas or one off gift and are available in two sizes.
This oil has been produced by Potash Farm and is an excellent natural product to keep your skin in very good condition.
A Walnut is an edible nut often encased in a smooth green husk and mainly grown in California, France and Italy. These Walnuts have been specially selected by Potash Farm for quality, size, ease of cracking, and good flavour.
"The Potash Farm Rhubarb and Ginger Chutney with Kentish Cobnuts. Rich
with fruit and slightly crunchy from the Cobnuts. Unlike any chutney
I've had." Featured in the Telegraph Magazine.