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 fresh green walnuts from Potash farm are available during a short seasonal window from July 1st 2017 until July 25th 2017.
"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
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.
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.
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.
A Cobnut is a type of hazelnut traditionally grown in Kent. They are
harvested in their green state form mid August and with brown shells and
husks by mid October. All the Cobnuts are sold dehusked from November
"The buttery confection is studded with chunks of cobnuts handpicked from the farm - a match made in heaven." Food&Travel Magazine
These very attractive Teak Salad Tongs are conventionally produced.
They are easy to store and are self-sprung. Along with the teak and
brass nutcrackers, they make an ideal gift.
"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