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Back in 2019, I was lucky enough to spend some time in Copenhagen visiting lots of cafés, bars and restaurants, so that I could taste the myriad wa...

ZOE Podcast with Professor Tim Spector  @zoe / zoe.com / @tim.spector Fermented Foods: What to eat to cut inflammation This is a highly informative...

  Launching today: Omiyage by Koya. We are enormously excited to announce our latest collaboration. Over the last few months, we’ve been workin...

From prohibition America to our Somerset farm...     One of our best selling recipes is our Bread & Butter Pickle! Sweet, tangy, crunchy, a li...

With gifting season fast approaching, we wanted to put together some exciting new collections just for you! Do you have a foodie loved one or frien...

 We are delighted to announce the launch of our NEW CULTJAR COLLABORATIVE COLLECTION  - Featuring Professor Tim Spector’s brand new book: ‘Fe...

We've now got three Kimchi recipes - each with its own distinctive personality!  Of course, there are a great many different types of kimchi, fr...

Seed to Jar   Every recipe starts with a seed... We are very lucky to have Pennard Plants local to us at Worminster Farm. Supplying us with the be...

Somerset Piccalilli   Rob Howell X CULTJAR  Collaboration Recipe   When it comes to...

  Sandwiches are having their moment - again! The humble sandwich is very much on trend in 2025, despite having an impressive 200+ year history. ...

SPRING IS HERE!  Rhubarb in Honey is back! Everyone seems to have been very excited recently with the season for Yorkshire Forced Rhubarb in full...

MORE AMAZING RECIPES... @benjaminpryor Rob Howell's creative veg-led plates with a CULTJAR twist   PART II: We are super-excited t...