English Heather Honey 227g
SKU:
CP-40DV-RIFP
£4.75
£4.75
This is our raw English Heather honey produced by our bees in the North-East of England and North Yorkshire. The bees are relocated up to high moorlands to forage on Ling heather in late July and August to produce this dark, wholesome honey. Winning a two Gold star award from the guild of fine foods in 2014.
We don't filter or pasteurise our honey, leaving all the pollens and natural enzymes intact. Knowing exactly where the honey is from allows us to guarantee that this is simple honey from the b to the jar.
We don't filter or pasteurise our honey, leaving all the pollens and natural enzymes intact. Knowing exactly where the honey is from allows us to guarantee that this is simple honey from the b to the jar.
Out of stock
The bee hives are moved from the summer sites ( where our other two honeys are produced) to the higher moorland areas to forage on Ling heather in late July and August and If the weather is warm (ish) and not too wet then the bees can produce this dark, wholesome honey. The flavour is stronger than the others we produce with a wonderful aroma that smells just like the moors in August when the heather blossom is in full bloom. The honey is naturally thicker with a jelly like texture that once agitated is runny and smooth but reforms back when left again.
We don't filter or pasteurise our honey, this leaves all the pollens and natural enzymes intact in the honey. Many customers have said they call Heather honey the 'British Manuka' because of its strong flavour similar to that of Manuka honey produced in New Zealand.
We are proud to be winners of a Gold two star award for this raw heather honey in the 2014 Great Taste awards. This is what the judges said: Lovely amber colour. Fragrant and unctuous texture. Tastes natural - of the countryside - fresh and floral. Complex and of high quality. Long lasting flavour in the mouth. High quality amber looking honey, this has a complex texture ranging from thick melting into thin sweet, perfumed deliciousness which we could easily pour over ice cream and toast. Beautiful. We hope this gives you even more reasons to try our wonderful honey...
As with all honeys it may crystallise over time, this is a natural process that in fact proves the quality of the honey and does not mean in anyway that the honey is off or has spoiled. All that happens is the colour and texture of the honey changes, this can happen quickly or slowly depending upon the individual makeup of the honey. Higher glucose content means quicker higher fructose means it happens slower. This process can start is the the honey gets too cold, with crystals forming which then spread through the honey giving a grainy texture. Its easily rectified by gently warming the honey to melt the crystals. The lower temperature and slower the better as too much heat can spoil the honey.
We Know exactly where the honey is produced allowing us to guarantee that this is simply honey from the b to the jar.
We don't filter or pasteurise our honey, this leaves all the pollens and natural enzymes intact in the honey. Many customers have said they call Heather honey the 'British Manuka' because of its strong flavour similar to that of Manuka honey produced in New Zealand.
We are proud to be winners of a Gold two star award for this raw heather honey in the 2014 Great Taste awards. This is what the judges said: Lovely amber colour. Fragrant and unctuous texture. Tastes natural - of the countryside - fresh and floral. Complex and of high quality. Long lasting flavour in the mouth. High quality amber looking honey, this has a complex texture ranging from thick melting into thin sweet, perfumed deliciousness which we could easily pour over ice cream and toast. Beautiful. We hope this gives you even more reasons to try our wonderful honey...
As with all honeys it may crystallise over time, this is a natural process that in fact proves the quality of the honey and does not mean in anyway that the honey is off or has spoiled. All that happens is the colour and texture of the honey changes, this can happen quickly or slowly depending upon the individual makeup of the honey. Higher glucose content means quicker higher fructose means it happens slower. This process can start is the the honey gets too cold, with crystals forming which then spread through the honey giving a grainy texture. Its easily rectified by gently warming the honey to melt the crystals. The lower temperature and slower the better as too much heat can spoil the honey.
We Know exactly where the honey is produced allowing us to guarantee that this is simply honey from the b to the jar.