Kate took over the business a few years ago and produces some of the best jams and relishes going. She’s constantly developing new flavours and recently added a quince jelly to the range. My favourite is the apricot and vanilla jam which is particularly good on crumpets – something we discovered on Monday after a session in the kitchen. We used a recipe by Gourmet Traveller magazine, but because we didn’t have a crumpet ring, thinned the batter a little with some water and made them more like yeasted drop scones. Kate’s girls Lucie and Sophie and my two polished off a big plate-full with jelly while we had ours with butter, jam and lots of tea.