Speciality-Food-June-2025

19 specialityfoodmagazine.com PRODUCED IN PARTNERSHIP WITH SOUTH Fatima Zaman ZAMAN CONDIMENTS Time-poor and discovering that the Indian sauces readily accessible from supermarkets were bland – a far cry from her the fare offered at her father’s restaurants – inspired Fatima Zaman to create a product range which not only satisfied her hunger for authentic Indian flavours served swiftly, but did so by using premium quality produce sourced from the local area wherever possible. Originally from London, Fatima relocated to leafy Hampshire and was inspired to source from local suppliers – buying from farmers markets and more recently Hampshire Fare, a not-for-profit organisation that brings together and supports food and drink producers from the county. Organic, local ingredients are the name of the game at Zaman Condiments, delivering not only superior flavour and unmatched quality but also an opportunity to support the livelihoods of farmers and producers fromwithin the region. zamancondimentsandsauces.com Frank Reynolds KINGCOTT DAIRY The Reynolds family offers an authentic taste of Kent through its two-strong cheese selection, made using lovingly reared cows whose milk is made into cheese just a fewmetres away from their field. Kentish Blue, originally created 15 years ago by his parents, Karen and Steve, is a young, firm-textured blue cheese with bite, while Kingcott Blue – its best-seller and created by son Frank – is soft-centred and lightly veined. Both cheeses are made optimum by the family’s dedication to taking care of their land and animals, and the small scale of production; Frank and his brother Archie milk the cows then transport it 10 metres into the cheesemaking facility, where they go on to create Kingcott Blue and their parents make Kentish Blue. Nothing is mechanised, and a natural affinity with the milk produced on the farm – unpasteurised for optimum flavour and connection to the land – is key to its success. kingcottdairy.co.uk Richard and Trudi Wild NUMBER 18 What started out as a hobby soon turned into a way of life for Richard and Trudi Wild, as their range of premium quality honeys took off. In an area rich with fruit farms, an organic farm next door and a wildflower meadow to the back of the property, the pair are blessed with the ultimate land on which to care for bees. There’s a delicious range available, all made by the on-site bees which travel up to three miles from the site, including everything from wildflower and Suffolk set honey to cold-smoked chilli honey – which packs a proper punch – and limited edition runs of borage, chestnut and lime honey. Being so in tune with the local environment has paid dividends for the business, with local customers appreciating the fact that the honey differs according to the time of year – as well as its entirely authentic taste of Suffolk. numbereighteensuffolk.com EAST ANGLIA Katherine Manning SUFFOLK MEADOW From a family farm’s diversification project to a supremely popular business adored across its county, Suffolk Meadow offers a delicious flavour of Suffolk life as well as a vital support network for farms in the local area. Having started in 1989 as a result of the family farm producing an excess of milk for its customers, the ice cream produced by Suffolk Meadow soon became a stalwart of the local food scene. Supplied to restaurants, caterers and farm shops – a discerning clientele – the family recipe and technique, gleaned from previous generations, is still being used today. Milk from Suffolk cows is processed as minimally as possible for the brand’s ice cream, and the seasonal changes in the animals’ diet is accounted for with subtle recipe changes – akin to artisan cheeses, and just as appreciated by Suffolk foodies. suffolkmeadow.co.uk Sarah Savage ESSENCE FOODS A passion for doing things properly is at the heart of Essence Foods, a preserve maker in the heart of rural Norfolk. Using real products and simple recipes to highlight the natural quality of fresh fruit has reaped rewards for the business, and their full transparency as proven especially popular with locals – who are welcomed into the on-site cafe, where a large window looks directly into the production kitchen. The team sources as locally as possible – but never at the expense of quality. Indeed, some of the fruit used in the preserves is still grown in the family’s garden, while herbs are grown on-site so the team can retain total control over its taste and quality. Norfolk is known around the world for its mustard heritage – Colman’s roots lie deep in the county’s culinary history – and Monty’s, sister brand, is bringing a new generation of Norfolk-grown mustards to the region: a delicious new range for locals to be proud of. essencefoods.co.uk