Not a sales line. Just the reality of honey from small-scale British beekeepers who spin it straight from the frame, run it through a sieve, and nothing more. No processing, no heating, no blending. Every jar is a direct expression of the season, the landscape, and the particular combination of flowers those bees visited. Some batches run to fewer than 50 jars. Once they're gone, they're gone.
Each delivery includes two different limited edition honeys, chosen from beekeepers we've visited personally. On every jar: the beekeeper's name, their location, the harvest date, and how many jars that batch produced. A small beekeeper card travels with every delivery — their photo on one side, their story on the back.
Our subscribers tend to say the same thing: opening the box and trying the honeys is one of their highlights.
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We visit every beekeeper before we work with them — to meet the bees, see the landscape, and understand what makes each honey. They're the star of every label, and rightly so.
Raw honey crystallises naturally — this is a good sign, not a fault. It means the pollen and active enzymes are intact, which is exactly what you want. To return it to runny, warm gently to no more than 35°C using a low oven, sunny windowsill or hot water bath. Every honey crystallises differently, at its own pace. It's a totally natural thing to do.
We work hard to send as much variety as possible and it's rare to receive the same honey twice in a year. But beekeeping depends on the weather — if a harvest is poor we may occasionally send a honey you've had before. It doesn't happen often, and it's never a bad honey.