Well... not really recipes..

we don't do recipes for a coupla reasons...

firstly if you do recipes, people have a tendency to follow them exactly and say things like

"I can't make this dinner because I don't have a pinch of nutmeg.." y'know?

but mostly, just because WE like some particular dish or combination, doesn't mean that you will.

However, after a number of years, our fame has spread sufficiently that people are buying or receiving our products who have never actually had the thrill of hearing me explaining to them just what each flavour can be used for. You will see, quite rapidly, that many of the flavours are interchangeable for many purposes.... ie several of them make good salad dressing or glazes or desert toppings.

Here then, in compact form (I can go on a bit...) is what I would have told you had you tried the flavour at our stall/booth thingy.

More than that, I simply leave up to your own imagination and adventurous spirit, since most of our best ideas for uses come from our customers anyway.

We'll do them alphabetically, shall we??

If you can add any suggestions to this list, please post them in the guestbook.



A serious fennelly anise sort of flavour. Either you like Anniseed or you don't.

Best use is as a winter salad dressing... warm a little (see warming instructions at the bottom), toss it into the greens of a salad and then add your toppings. Anniseed is a very full and strong flavour, a little goes a long way. It's quite nice to cut into a jacket potato instead of butter or sour cream. Also nice to stir into yoghurt or into a glass of warm brandy (for medicinal purposes.- see how at the bottom of the page.)


Quite a strong flavour, nothing fancy just Apple. Nice on a summer salad or a hot blackberry pie. Also yoghurt or pork‚ or even a lamb chop as a glaze or dipping sauce. Sweeten herbal tea with it, or steamed peas.


Pretty self evident for ice cream or yoghurt but also quite nice to throw into a Caribbean stir-fry at the last minute.


One of my own personal favourites, I use it extensively. All the obvious fruity uses for yoghurt, ice cream and desserts etc, but absolutely fabulous on pork as a glaze.. also works on ham or gammon steak.


Not quite so adaptable as blackberry but rather nice on scones or muffins, in tea or just hot water.


The sweetest of the berries, Blueberry is our most popular yoghurt and pancake flavour.


Not quite as caramel as the Toffee flavour but rather has that slightly burnt taste of cinder toffee. Quite nice on a chicken breast as a glaze or stirred into a sweet and sour sauce‚ and, of course, desserts and yoghurts.


Cherry tastes like Bakewell Tart, cherry with an overtone of sweet Almond. Since it's a natural flavouring, the almond in the cherry stone comes through in the taste, It's fabulous on ham or gammon, gorgeous on roast or baked carrots and quite nice in your morning coffee.


The enigma flavour. It doesn't taste like chilli peppers, just like honey with heat, smooth and hidden at first taste, the tingle takes a couple of seconds to develop. It won't blow the back of your head off or destroy your sinuses, but it will linger. Like all of our flavours, it will not stand lengthy exposure to high heat but it will breathe life into a stir-fry at the last moment. Muffin likes to mix it with some soft cream or cottage cheese and olives and roll into a tortilla and slice it, I drizzle it on a fresh fruit salad or vanilla ice cream. Try the "baggie" trick at the bottom of the page. Rather nice in a glass of warm vodka (for medicinal purposes.)


The only real non-fat chocolate in the world.. no dairy, no fat.. very few calories. Mixes perfectly with several other flavours (orange, peppermint, toffee, lime, ginger, use your imagination.) It's great for making hot chocolate or chocolate milk.. and it's very good for taking the "gamey" out of roast game,

(If you can think of any other, perhaps more adventurous, uses, keep them to yourself, after all, it's a family recipe book.)


Apple Pies, Ham or Pork, roast carrots, warm red wine, coffee or herbal tea, mashed potato, or even potato leek soup.

Coriander - or Cilantro to the folks in the States.

If you like the flavour of Coriander you're gonna LOVE this. Unlike fresh coriander whose flavour becomes elusive with cooking and has to be added at the very end, this is perfect for the baggie trick. My own fave is to slice a chicken breast HORIZONTALLY, spread the interior with coriander honey, place some slices of fresh tomato inside, wrap around with bacon rasher and grill, but it's a terrifically versatile flavour, equally at home in yoghurt or curry sauce, on butter beans or ice cream or fajitas. Definitely one to let your mind wander with, if you like coriander, that is.


Often overlooked, even by ourselves. We are frequently reminded of it's uses whenever we want something different. A little tangy but not sour, Sweet but not sickly, it's quite a nice dressing or glaze for white meats and it adds a pleasant little shiver to a seafood platter or stir-fry. My wife drinks it in herbal tea and has been known to stir it into yoghurt. And it's a good replacement at seasonal gatherings for the tinned cranberry sauce glop that we often have to settle for with our stuffed birds, (the ones on the plate, fellahs).


I know.. it's daft.. real daft. Cucumber AMAZED us. We had ordered Cinnamon but they sent us cucumber flavour by mistake. We eventually gave it a try, expecting the thin flavour of cucumber to vanish totally into the honey but were astonished to discover that the honey actually magnified the flavour. You get the full-on flavour of cuces, it doesn't come back and visit you every ten minutes, so it's a great salad dressing all by itself. It's fabulous to stir into mint yoghurt for curry and Asian dishes as a dipping sauce, . And it's magnificent with fish, trout or salmon. Clarissa Dickson-Wright, in a fit of mischief, decided to use it ON STAGE AT A FOOD SHOW to glaze rabbit with a little blackberry vinegar. She was astounded at the amount of flavour and aroma and pronounced it a stunning success. Try a mix with onion or ginger for a dressing.

Dandelion and Burdock.

Normally known as the flavour of a traditional English soda pop rather like a cross between Mr Pibb and Doctor Pepper in the States with perhaps a dash of root beer as well. It has a gorgeous deep taste, full of flavour. Ice cream, yoghurts and fruit salad is as far as we've ventured with it so far, .


The lightest flavour that we make (so far) Elderflower is so delicate as to almost be transparent.. but yet still discernible.. kinda translucent or ghostly. But wonderful in an herbal tea or fresh hot scones and bran muffins.


Right, listen (read) carefully..

garlic honey is about as subtle as a freight train..

...... it's extreme garlic, garlicus magnificus.. it will frighten your entire neighbourhood,

But it's our biggest seller by far, and our biggest re-order by far. It's fabulous on chicken or roast veg, the easy way to make garlic bread, a highlight of any curry or spaghetti sauce, the arsonist to any good beef gravy.. you'll figure it out. But before you use it for the first time, put a small SLIVER on your finger and taste it.. otherwise you'll use too much.

You have been warned.


As with garlic, the honey takes the back-end bite out of the ginger, which is a small disappointment for people who like that savage rear-guard attack, but allows for a very smooth and full flavoured glaze for poultry or ham, stir into a BBQ sauce or chilli/curry sauce.. nice in hot tea or on toast or chocolate ice cream.. or a glass of warm whisky (for medicinal purposes.)


This gorgeous blend of flavours is my own personal favourite and has been from the beginning. It's also the flavour that I tend to keep for beekeepers wives and honey purists, (Why would you do such a terrible thing to perfectly good honey???) Grapefruit is really the only flavour that truly blends with the honey.. it doesn't taste like honey, or much like grapefruit for that matter, if anything it tastes like barley sugar.. but it's a magnificent dressing for a light summer salad and it's unbeatable on fish like salmon or trout. It's just.. pretty.


Rather an odd flavour.. it's quite strong so it's great in your coffee but it's also good on banana sandwiches or in a smoky south of the border stir-fry. Rather nice on root veg as a glaze, particularly parsnips and turnips and swede. Or chocolate ice cream.


Simple and straightforward. The easy way to make lemon chicken (see baggie trick at the bottom of the page) and wonderful on steamed veg as a drizzle to replace the goopey white or cheese sauces. Great to sweeten your tea or just in some hot water by itself.. hey folks, it's lemon.. use your imagination.


Lime is actually the most versatile flavour that we make. Great on meats or veg as a glaze, a true taste topper on desserts or in yoghurts. It'll kick your salsa past "go", marinate your fajita meat and then liven up your tequila, there's no end to the uses.


Yea, really.. onion honey. In effect, it's a caramelised onion sauce. Pungent and aromatic, stir it into mashed potatoes or a curry sauce. Nice to add fire to a cheese omelette or souffle or quiche.. not quite as weird as it might first appear, but certainly not subtle either.


Another stalwart with variety to spare.. all the obvious things like carrots, ice cream, ham, brandy.. but also drizzled nicely onto fruit salad.


Full fruit and sweetness, perfect for yoghurt and smoothies but also quite nice in a sweet/sour sauce, Mediterranean stir-fry or as a glaze for white meat.


Pretty pear, a flavour that doesn't crop up very often because of it's inherent delicacy. I don't cook with it much although I have tried it as a sauce for salmon with satisfying success. Mostly it's for scones, desserts and fruit salads. Several disreputable teenage types have assured me that it's very nice in vodka.. but who would know about such things, eh?


Another savagely unsubtle flavour.. strong and virulent enough to steam out a head cold or glaze a leg of lamb, sweet enough to make "after-eights" out of chocolate ice cream, unique stirred into fresh peas, wakes up your morning tea or stirred into hot water in the evening to settle your digestion.. Great to slowly slide down your sore throat and surprisingly nice on beef in place of horseradish.


The effect of the honey on Pistachio is to bring out the marzipan slant.. Muffin puts it on lotsa stuff from ham to carrots to coffee to peanutbutter.. but she's a 'stachio demon.


Probably the sweetest of the berries.. or maybe blueberry., it's a close call - but much of the sweetness, of course, dissipates when you put it in things and on things. A fave rave with the kids of all ages for desserts and toast and yoghurt and such.


Tastes like oldfashioned rhubarb and custard sweets, but it's great in natural yoghurt or on pork as a glaze, maybe mix a little into the stuffing if you wish. But also blends perfectly with ginger or blackberry.. quite surprisingly useful.


Smells like freshcut roses and tastes like Turkish delight.. not the cheap chocolate covered stuff with the aftertaste of dishsoap but the real pink and sugared stuff that is so achingly sweet as to be almost unbearable. Particularly nice as an evening drink in hot milk at bedtime, or on any dessert, but we have also used it on carrots and ham as a glaze.


No actual alcohol but rather the rum/raisin taste. Baked apples, sweet potatoes, rice pudding, morning coffee or a smoothie with pineapple juice and a dash of coconut


Big fave with the younger crowd, makes fabulous milkshakes and ice pops and dresses up a fruit salad, . Or just plain toast.


A light caramel blend that simply tastes like the name suggests. If you need suggestions for the use of toffee honey, I shudder to think how stuck you must have been with the rest of the flavours..

The baggie trick.. pretty straightforward really, place your meat, seafood or beg or whatever into a baggie with a little honey of your choice and rub gently to spread. Leave in the fridge overnight to marinade.


To blend our flavoured honeys with alcohol the trick is to warm both the honey AND the alcohol.. to make the honey nice and runny and to allow the twain to blend.

PS.. Don't bother telling me that I have spelled Anniseed" incorrectly..

it can be spelled either way..... I prefer this one.



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