15th 16th 17th November 2018
Potash Farm is now producing the healthy Handmade Kentish Cobnut and Apricot Granola bars.
Mixed Bag Of Nuts - Dehusked Kentish Cobnuts, English Walnuts, And Almonds.
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.
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.
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.
"The buttery confection is studded with chunks of cobnuts handpicked from the farm - a match made in heaven." Food&Travel Magazine
This bowl is made from Kentish coppiced hazel. It is hand turned and is designed to hold a small quantity of cobnut oil, ideal for dipping bread into.
I have great pleasure in focusing my customers to the new Potash Farm
gift, the unbleached 100% cotton tea towel with the farms unique all
over design. This has been specially produced by Countryside Art, the
UKs leaders in giftware production.
This attractive gift bag includes one jar of each of the Handmade
Rhubarb and Ginger Chutney with Kentish Cobnuts, Handmade Seville Orange
Marmalade with Whisky and Kentish Cobnuts and the Handmade Cherry and Almond Conserve with Brandy. Attractively
presented in this fine display bag it again makes an ideal gift for
Valentines Day, Mothering Sunday, Easter or at Christmas.
"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