Our honey is totally natural & full of goodness - purity in a jar, and can be grainy, smooth or creamed. The taste from season-to-season can be subtly different, as our bees gather from a diverse variety of flowers. Every jar is perfect in its own unique way and is about as close and unspoilt as you can get to eating it straight from the hive. What could be better?

Honeys go really well with aged cheeses that have a good amount of nuttiness. Parmigiano-Reggiano, a tangy Cheddar, or any of the alpine cheeses (Comté, Gruyère, Appenzeller) pair nicely with honey—in particular, with rich nutty honeys like chestnut or buckwheat.

Honey also works really well with fresh creamy cheeses like ricotta, goat cheese, or feta. Herbaceous and citrus honeys like lavender, thyme or orange blossom honeys are especially good with cheeses like these.Blue cheeses are another good choice—the mellow sweetness of the honey cuts the saltiness really well. For me, the spicier the blue the better here (Roquefort is great). In this case you should use a honey that's a bit more subtle in flavor so that you don't clash with the fierce piquancy of the blue.