Articles
Everything about British raw honey — how it differs from supermarket honey, storing it and why it crystallises, cooking and baking with honey, and stories from our apiary.
What is raw honey — and how it differs from supermarket honey
Raw honey is jarred straight from the hive: cold-strained, never heated and never blended. Here is what that means for flavour, texture and aroma.
Why honey crystallises (and how to gently soften it)
Set or grainy honey is not spoiled — crystallisation is completely natural. Here is why it happens and the safe way to return a jar to a runny state.
A simple honey tasting guide: wildflower, heather and more
Honey has as much variety as wine. A short, practical guide to tasting single-origin honeys and telling their floral characters apart.
Cooking and baking with honey: swaps, tips and temperatures
How to substitute honey for sugar, keep bakes moist, and get the best from honey in dressings, marinades and glazes.
Buying and storing honey: how to keep a jar at its best
What to look for when buying honey, how long it keeps, and the simple habits that protect its flavour once the jar is open.