15th 16th 17th November 2018
from £25.00
Rich woody fragrance with fresh lemon notes, and a light nutty heart of cobnut and amber.
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£40.00
This hamper basket is handmade with leather straps, using cane from overseas and measures 30cm (12 inches) long x 21cm (8.5 inches) wide x 12 cm (4.75 inches) depth. If looked after it will last for years and they are excellent for use as a small hamper/picnic basket, a work basket for sewing / crochet, or for display purposes in the traditional farm house kitchen.
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from £7.50
This fine local Kent honey has been combined with our delicious Potash Farm Kentish Cobnuts. This natural golden treat is an excellent addition to any breakfast or afternoon tea, pancakes, or even drizzled over rich diary ice cream.
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£55.00
The Hobart Nutcracker is an original Robert Welch design from 1964. Made from solid cast iron with a steel spindle.
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£199.00
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
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£75.00
This includes the Cane Hamper Basket, (8 Items) - Fudge, Brittle, 3 X Chutneys, 100g Choc Bar, Small Gift Bags Cobnuts & Walnuts
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from £25.00
This bowl is made from English sweet chestnut, grown in Sussex from sustainably managed mixed forests. It is hand turned and is designed to hold a small quantity of cobnut oil, ideal for dipping bread into.
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£75.00
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
patios/terraces.
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sale £18.00
A gift bag selection of our specialist sauces including our Cranberry, Cobnut, Orange and Port Sauce, and the Handmade Smokey Roasted Pepper Sauce with Kentish Cobnuts, and finally the Handmade Thai Chilli Sauce with Kentish Cobnuts.
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from £7.00
"Potash Farm makes lots of lovely things from Kentish Cobnuts - we can't get enough of its, buttery, sweet and salty Cobnut Brittle."
BBC Olive Magazine
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