News

Fennel & Lemon A NEW ferment created to enjoy with fish This new ferment recipe with sweet aniseed and citrus flavours has been created to beau...

  Inspired by sunny evenings in the garden, a glass of wine or a chilled spritz in hand, we’ve created a luxurious NEW Antipasti Collection that ...

 Finally, summer is kicking in and just in time for May half-term! With highs of 30+ degrees this weekend and next week, it's time to get outside...

Photo by Lara Frend Photography A fundamental part of Korean culinary culture, Banchan [literally meaning Ban (half/small) Chan (dish)] are sma...

Our Somerset Mushrooms are not only our most decadent recipe… they are also a “powerhouse of nutrition”! We use a mix of foraged wild mushro...

A few weeks ago, Peter, our Founder, welcomed Tony Turnbull, Food Editor of The Times, to CULTJAR HQ on our Somerset farm. Tony had fi...

  As some of you may have seen, last weekend we had the great pleasure of being featured in The Times Magazine, in which the brilliant T...

By Somerset Life Magazine... In the Autumn, we welcomed Samantha the Editor of Somerset Life Magazine, to Worminster Farm, to learn all about the p...

To mark World Ferment Day, we sit down with nutritionist and long-time CULTJAR collaborator Jo Webster to talk about all things fermentation...

Since day one, CULTJAR has been about rediscovering fermentation and preservation—not just for their health benefits, but for the depth of flavou...

“This is one of our favourite winter recipes which will add a profusion of colour, flavour and nutrition to your January. Enjoy curled up on yo...

Fermentation is one of the world’s oldest preservation techniques—valued for centuries not only for its ability to extend the seasons, but for the...