Yalding Yuletide Celebrations

Handmade Award-winning Kentish Lavender Jelly

from £6.50

This award-winning Kentish Lavender Jelly is exceptional and it is being marketed by Potash Farm. It has a unique Kentish Lavender flavour and is an ideal accompaniment to cheeses, cold meats, turkey, game and duck. It can also be enjoyed with roast lamb or just eaten on toast.

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Handmade Spicy Red Onion Chutney with Kentish Cobnuts

from £6.50

This is made with the finest ingredients and is especially good with all cold meats and cheeses.

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Chrome Nutcrackers

£13.50

These simple nutcrackers are good value and if anyone is purchasing Cobnuts for the first time, these nutcrackers are a must.

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Three Wick Orchard Pear And Fresia Luxury Candle

£34.95

Three wick orchard pear and fresia luxury candle.

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Trio of Sauces

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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Skeppshult Boom Nutcracker

£75.00

The Skeppshult Boom Nutcracker is a fun way to crack nuts, made of walnut wood and a cast iron weight - place your nut in the canister and drop in the weight - give it a shake to crack the shell, cracking nuts has never been so much fun!

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Cracked Kentish Cobnuts (kernels)

from £20.00

Potash farm is now offering cracked kentish cobnuts in a number of different packs and sizes.

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Georgian/Victorian Nutcrackers

£24.50

A life times collection was purchased by Alexander Hunt from a family in Bromley and they vary in size, colour and decoration. Many are Georgian and Victorian and make an ideal but simple gift.

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Mixed Nuts

from £20.00

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

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Handmade Kentish Cobnut Shortbread

from £5.75

"Cobnuts are a type of hazelnut that, once dried, have a lovely sweet flavour - and they taste superb in this lovely, buttery Handmade Kentish Cobnut Shortbread from Potash Farm in Kent" Gregg Wallace, Telegraph Magazine

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