Every CULTJAR is handmade by experienced chefs at Worminster Farm in Somerset. We select excellent quality nutrient rich ingredients in peak condition & prolong the seasons. Our aim is to create depth of flavour & longer lasting deliciousness.
While our fresh produce is mainly from the West Country, our recipes & food preservation techniques are a mixture of traditional & ancient methods, combined with some more contemporary & international approaches. The current range includes 15 different ferments (our favourite!) & 11 pickles, including some Japanese, American & Nordic style recipes, amongst other things. The seasonings selection is rooted in classic French culinary history & we use an Italian method to preserve wild mushrooms with olive oil. We also make a few shrubs (drinking vinegars) and some fruit preserves. All of our recipes are inspired by ingredients cultivated at Worminster Farm or responsibly foraged from our beautiful corner of Somerset.
CULTJAR together with Worminster Farm combine vegetable and fruit growing with a creative kitchen, our health & the environment.