The Zingiberi Bakery is a small artisan bakery based on the north Kent coast run by Zingiberi's owner and Head Baker, Amanda and her partner Iain. Originally also baking gingerbread, hence the name zingiberi, the ancient Greek ‘root’ for ginger, they quickly realised that their oat cookies were much more popular.Sourcing the finest local ingredients and baking with passion, they hand bake small batches of oat sweet cookies and savoury crackers. Our ‘flagship’ cookie, in The Captain’s Cookie range is Apple & Cobnut. They are made using the juiciest Kentish Cox's Orange Pippin that they air dry and prepare themselves. They shell their ‘golden’ cobnuts and roast them by hand. They are organic and grown in Kent by Allen's Farm in Plaxtol, who hold the Royal Warrant to supply the Queen with Kentish cobnuts. Early in 2015 they created a Kentish cracker- The Captain's Crackers- it is oat based, made with Kentish honey, cracked black pepper, sea salt and filled with seeds. They are wheat and dairy free, and the perfect accomaniment to your favourite cheese, chutney or simply on their own. They also sell Kentish Ale & Rosemary and Chive & Chia.
After a career as a chef, Dominic decided in 2007 to set up his own food stall serving great tasting vegetarian and vegan food at festivals, markets and private events. Finding it difficult to find the right sauces to accompany the food he was serving, Dominic decided to create his own using honest ingredients, vibrant flavours and a spicy kick. The result was Chillichup a deliciously versatile mild chilli sauce infused with a rich mix of spices and chillis. IT wasn't long before Dominic went on to create two more sauces, Hot Hot Chillichup and Shut up Chup. In 2014 Carrington Foods was established solely for the production of high quality sauces and preserves. Carrington Foods believes in selling its sauces through independent retailers, local markets and festivals to help support local businesses and the local food scene.Their sauces are made in small batches using only the finest ingredients with no chemical preservatives or emulsifiers.
KENT CHILLI FARM
Steve Weller started Kent Chilli Farm in 2008. Initially started from home thry now grow their plants in very large glasshouses in Wilmington near Dartford. The Kent Chilli Farm ethos is grounded, down to earth and unpretentious. Since their inception, education and encouragement have played a large patr in shaping their business. They visit schools, businesses and a range of other clubs to show that growing chilli plants and other fruit and vegetable really isn't rocket science and to talk about 'food awareness'.
Fudge Kitchen first started mamking fudge in 1983, as Jim Garrahy's Fudge Kitchen. Fudge actually originates, not in Devon or Cornwall, but was born at a female college in Vasser, USA. Fudge Kitchen's recipe dates back to 1830 and is still made by hand on marble slab. The American style slab fudge is made using whipping cream instead of butter, giving a creamy soft texture and distinctive flavour.
OAST TO HOST
Oast To Host is a small company that aspires to create the tastiest puddings suitable for suitable diets. With a combined 40 years nof cooking for families with a variety of food intolerances, Claire and Sally bake from an exclusively gluten and wheat free kitchen. Claire trained at the National Bakery School in London and has since worked in various cake and confectionary companies. Sally began developing gluten free recipes nearly 20 years ago, keen to provide recipes for a well balanced tasty diet.
THE WHITSTABLE PICKLE COMPANY
Whitstable Pickle Company was born out of a lifelong passion for pickles and preserving and a desire to use locally sourced, quality ingredients. Its founder, Tobias Hotchkiss, was brought up in rural Suffolk and was introduced to pickling at an early age. The Whitstable Pickle Company range is made using the finest freshest ingredients, with no artificial flavours, no colourings or preservatives. All their products are suitable for vegetarians. All produce is sourced locally, where possible and is ‘handmade in Whitstable with a modern twist’.
After producing lavender oil and water for a few years, Colin and Barbara began to develop lavender enhancing products in 2006. In March 2008, they opened a small retail unit inside Whitstable Harbour as part of the Whitstable Harbour Village, then a small shop in Whitstable. The Whitstable Lavender range of lavender food products includes lavender jams, lavender marmalades, honey, sugar, chutneys & lavender biscuits. Their food products do not contain any artifical colourings or flavourings. The Lavender Jelly has won the 'Taste of Kent Award' for the Kent food product of the year.
Quex Park is a traditional country estate on the Isle of Thanet in Kent. The park is a haven for wildlife and conservation and is also home to Quex House and the Powell-Cotton Museum.ton Museum Quex Foods are passionate about food and produce a growing range of delicious, local produce, including Extra Virgin Rapeseed Oil. They have now added a range of flavour infused oils, all of which are grown, pressed and bottled on their East Kent estate.
Kent crisps are created from 100% finest Kent potatoes, produced locally by Quex Park. Kent has one of the UK's warmest climates, making it an ideal environment to produce these delicious crisps. The potatoes are cooked in traditional batch fryers, with highly experienced artisan fryers who are meticulous in their seasoning, to produce the highest quality potato crisp. Each flavour is concocted using the finest ingredients, they are 100% GM free and there are absolutely no artificial flavourings or colourings ensuring they are tasty, local and natural.
THE KENT TEA & TRADING COMPANY
The Kent Tea & Trading Company is a family company established in 1982. Three generations of the Smith family have been involved in India in the tea trade and mother and son Janet and Richard Smith continue the fine tradition of being award winning suppliers of Coffee and Tea, with over 20 Golds at the Great Taste Awards. From their factory in the most haunted village of Pluckley in the heart of the Garden of England they hand pack an extensive range of speciality teas and freshly roasted coffees. Pluckley Tea is their strong traditional flagship tea.
CHEESEMAKERS OF CANTERBURY
The Ashmore Cheese is hand made from a traditional recipe at the newly refurbished site that was Dargate Dairy at Lamberhurst Farm, Dargate by the cheesemakers. The cheeses are made in a cheddar style and after milling wrapped in muslin and pressed for 2 days in original 19th Century presses. After pressing the cheeses are unwrapped and placed "nude" on old pine shelves in the maturing room for at least 5 months for Ashmore Farmhouse and 3 months for the Kellys Goat cheese. Each cheese is turned and stroked daily. Ashmore Farmhouse voted one of the top 50 best cheeses in the world at the World Cheese Awards in 2012.
THE KENTISH CHOCOLATE COMPANY
Graham their Chocolatier trained as a Chef after leaving school and spent the next 25 years gaining skills and experiences in a variety of restaurants and hotels. Having previously trained with the world renowned Callebaut chocolate company in his role as pastry chef, Graham decided to embrace his passion for all things Chocolate and The Kentish Chocolate Company was born. The company make Luxury Handmade Chocolates in a variety of flavours using high quality Belgian chocolate and the finest ingredients, as well as the essential Easter eggs, bars of chocolate, wedding favours and pretty much anything else that can be made of chocolate.
WOODEN SPOON PRESERVING COMPANY
Founded 40 years ago, their small team has stayed true to its roots by focusing on artisan products aimed at independent retailers, producing a unique range of traditional and contemporary preserves using natural ingredients. A family business, they operate from a converted Kentish Oast House on the edge of the picturesque village of Wye. Their premises include a small factory shop with a viewing gallery overlooking the production area. The artisan production is supported by modern filling and capping equipment which enables them to optimize efficiency without impacting on quality. They are proud members of the Guild of Fine Foods which represents manufacturers and independent retailers across the UK, as well as Produced in Kent, the champion for good food in the Garden of England.
Kent Collection, run by Paolo and Dalton, source most of their main ingredients from local suppliers and growers. The pork used in their charcuterie is reared especially for them by a local pig farmer. All pigs are outdoor reared and are fed on fruit, brewers grain from local breweries and whey from local cheesemakers. Kent Collections produce a range of handmade traditional artisan charcuterie, everything ranging from different salamis and saucissons to whole legs of parma style ham.