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 luxury handmade connoisseur's choice conserve is made with the finest of
ingredients and is a real treat to have on a lazy Sunday morning.
These are a speciality of the Potash Farm range of gifts.
Attractively presented within the trug are Dehusked Kentish Cobnuts, Christmas balls, ribbon and chrome nut crackers. These make an excellent Christmas table decoration or gift.
This is the first of the Potash Farm nut mustards. It has a great colour with a little chilli and a good crunch. It is excellent with all cold meats and cheeses.
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 natural golden treat is an excellent addition to any breakfast or afternoon tea, pancakes, or even drizzled over rich diary ice cream. It is available in a 200g jar for £6.95 or two jars for £13.00
Due to popular customer demand these Pecans are another specialty of the Potash Farm range of gifts. Attractively presented within the bag are the Pecan nuts. They make a traditional and excellent Christmas, Easter or one-off gift, available in two sizes.
Running beside the Potash Farm Chestnut roasters there are two
designs of toasting fork. Firstly the high quality wrought-iron toasting fork and the hand-forged wrought-iron toasting fork.
"One of my favourite producers, Potash Farm from my home county,
Kent, has produced a deliciously decadent Chocolate and Kentish Cobnut
Fudge. Not too sugary, the little crunchy pieces of nut with the soft
fudge is a lovely combination of textures and flavours" Gregg Wallace, Daily Mail
"The buttery confection is studded with chunks of cobnuts handpicked from the farm - a match made in heaven." Food&Travel Magazine