Every CULTJAR is handmade by experienced chefs at Worminster Farm in Somerset. We select excellent quality nutrient rich ingredients in peak condition and prolong the seasons. Our aim is to create depth of flavour and longer lasting deliciousness.

A World of Recipes, Rooted in Somerset. While CULTJAR’s fresh produce is mostly grown in the UK and the West Country when possible, the inspiration behind its recipes spans the globe. Its ever-evolving range includes around 20 different ferments and 12 pickles — from a cultured Salvadoran slaw and a Thai yellow curry ferment, to a celeriac and mustard recipe inspired by a French brasserie classic and a red cabbage and beetroot kraut with garam masala, all the way to a Middle Eastern spiced cauliflower brine ferment. There are three Korean-style kimchi recipes, plus Japanese, American and Nordic-style recipes. Italy is represented with a mushroom sott’olio and we make a sweet and sour mixed vegetable giardiniera. There’s even a super-premium piccalilli created in partnership with Rob Howell from Root restaurant in Bath, Bristol and Wells.

Alongside our own recipes, we also work in partnership with a number of other like-minded retailers, restaurants and organic champions, such as River Cottage and Hugh Fearnley-Whittingstall, and create a wider-range of delicious recipes.

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.