The Walnut Tree Company
Potash Farm

7th December 2019

Yalding Yuletide Celebrations

Yalding, Kent

ME18 6DR

Some Of Our Products
Cooking With Walnuts

Cooking With Walnuts

£12.00

Cooking with Walnuts is a new book by Ann Olley, which features 113 recipes that use this most versatile and flavoursome nut.
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High Quality Toasting Fork

High Quality Toasting Fork

£36.00

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.
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Scotch Bonnet Chilli Jelly

Scotch Bonnet Chilli Jelly

from £6.50

Potash Farm’s Scotch Bonnet Chilli Jelly is our second jelly and it packs a real punch.
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High Quality Chestnut Roaster

High Quality Chestnut Roaster

£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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Roasted Cobnut Cappuccino Luxury Candle

Roasted Cobnut Cappuccino Luxury Candle

from £25.00

Sweet warm woody cobnut fragrance with strong roast coffee notes.
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Mixed Nuts

Mixed Nuts

from £20.00

Mixed Bag Of Nuts - Dehusked Kentish Cobnuts, English Walnuts, And Almonds.
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Mixed Nuts

Mixed Nuts

from £20.00

Mixed Bag Of Nuts - Dehusked Kentish Cobnuts, English Walnuts, And Almonds.
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Sicilian Nut Grove Diffuser

Sicilian Nut Grove Diffuser

from £14.00

The Sicilian Nut Grove is a hypnotic fragrance of lime and basil with sparkling mandarin top-notes.
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Hand Forged Chestnut Roaster

Hand Forged Chestnut Roaster

£65.00

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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Handmade Rhubarb and Ginger Chutney with Kentish Cobnuts

Handmade Rhubarb and Ginger Chutney with Kentish Cobnuts

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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