15th 16th 17th November 2018
from £7.50
These bars are a good alternative to the popular Plattinums chocolate coated roasted cobnuts. The same high quality dark and milk chocolate is used for the bars as well as the chocolates. The chocolate bars make interesting gifts and go very well with a good cup of coffee after a meal. (min 110g)
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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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£66.50
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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from £6.95
The simple combination of zesty lime, light soy sauce, ginger and garlic form the basis of this clean fresh flavoured sauce.
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from £13.50
At Potash Farm, we have blended Lavender essential oil with our nourishing Cobnut oil to produce a lovely hand sanitiser.
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from £15.95
This exclusive Walnut Oil is grown, pressed and packaged by one of Potash Farm’s neighbours. It is an ideal alternative to the Kentish Cobnut oil and is good for drizzling over salads, grilling fish or meat and suitable for flash frying or woking. It makes an ideal gift and comes in a 250ml bottle.
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from £6.50
This luxury handmade marmalade is made with the finest of
ingredients and is a real treat to have with croissants or toast. It makes an ideal gift for Valentines Day, Mothering Sunday, Easter or at Christmas.
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from £6.50
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.
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£36.00
Due to popular customer demand by selling the organic Chestnuts in the
lead up to Christmas the Chestnut roasters are another speciality of the
Potash Farm range of gifts.
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from £6.50
"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.
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