“Raw honey” is one of those phrases that gets used loosely. On our jars it means something specific: honey that goes from the comb to the jar with as little handling as possible — cold-strained to remove wax and debris, but never heated to force it through fine filters and never blended with honey from other sources.
Raw vs. pasteurised
Much of the honey on a supermarket shelf is gently heated and finely filtered. That keeps it clear and pourable on the shelf for a long time, but it also strips out the tiny particles of pollen and wax that carry a lot of a honey's character. Raw honey keeps those in, which is why two raw honeys from different flowers can taste and look completely different.
What you'll notice
- Aroma — raw honey smells of the flowers the bees worked. Wildflower is floral and rounded; heather is dark and malty.
- Texture — it may be runny, thick or set. All are normal (see our guide on why honey crystallises).
- Colour — anything from pale gold to deep amber, depending on the season and the forage.
Single-origin and traceable
Because we don't blend, each batch is traceable to the season and the hives it came from. That's why the flavour shifts a little year to year — it's a real reflection of what was flowering when the bees were out.
How to store it
Keep the jar sealed at room temperature, away from direct sunlight, and use a clean dry spoon. There's no need to refrigerate — cold simply speeds up crystallisation.