Embellish With Relish - The Cookbook
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Caramelised Red Onions, with Balsamic Vinegar, Raisins, Herbs and Spices
Pureed rich Redcurrants in a light jelly.
Packed with rhubarb and finished with a subtle hint of ginger to create a sweet but tangy jam.
Traditionally made using Dark Sugar, mixed with Spices and Rum.
Fresh Cream and Butter softly blended with Anglesey Sea Salt.
Our new hot sauce perfect for adding a kick of flavour to any dish!
Traditional Seville Orange marmalade, simple flavour with a complex rich finish
Lightly smoked version of the Black Garlic Ketchup with Anglesey Smoked Salt and Smoked Water.
This is a new mild, smooth Dijon mustard with a subtle smoky tone – pop the lid and you can smell hot dogs!
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