Spring rhubarb jam

Over 40 relatively short years, Sally Clarke has built on a reputation for seasonality, quality, and for offering the very best to her customers. With beginnings in the restaurant kitchens, expansion to a wholesale bakery, and then production kitchen, with still further iterations, it is Sally’s aim and goal to continue to provide the best, produce the best, and be the best she can be. This incredible jam (not too sweet) was made in our restaurant kitchen, overseen by Sally with head chef Michele and his team.

Keep an eye out in the shop, or on the website and online store, for the next ‘batch’ and anything else we can add to our (re)building repertoire. Stocks won’t last long, the formative batches planned only around quality restaurant offerings and when there is time. Sally continues to work with the team as they evolve the range throughout the seasons.