News

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...

As we head into the New Year, I want to begin with a heartfelt thank you for your support over the past twelve months. It’s been a significant year for CULTJAR—one that’s seen us welcomed by many new stockists...

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...