Tracy Collins has a passion for the art of preserving. Fresh ingredients are the key to great flavour. Using locally-sourced produce wherever possible, she makes small batches using the open-pan method in her Dorset kitchen, to preserve taste, appearance and texture. No artificial colouring or preservatives are used and any pectin is also home-made.
Alix Fauvel is a Cakesmith based in Cranborne, where she makes cakes, biscuits, macarons and foodie gifts. Specialising in hand painted designs, Alix offers bespoke celebration cakes, cakes for caterers and retail products (particularly Christmas cakes).
Susan Young won the prestigious title of World Jampion in 2013 for her Passionfruit and Raspberry preserve, also winning two Great Taste Awards gold stars. She started her empire with a “large preserving pan in a little kitchen” in Alweston near Sherborne, and has developed a range of unusual preserves, chutneys and fruit curds, including High Dumpsie Dearie and Golden Cap Chutney.
108 Morden Park Cottage, Morden Park Corner
Wareham, Dorset, BH20 7DJ
Anna’s Sorbet Lollies are committed to bringing you 100% natural, top notch, frozen fruit lollies to a beach near you. Completely free from all additives, gluten, dairy and sugar. Treat yourself and feel great about it!
DT2 0PP 01935 83883
Capreolus Fine Foods is an award-winning, family owned artisan charcuterie maker in Rampisham. David and Karen Richards produce traditional charcuterie with a flair for flavour, using state-of-the-art techniques. Quality and provenance are paramount. Products include cold-smoked wild venison and mutton, air-dried beef, ham and pork, pancetta, lardo, guanciale, salamis and dry cured bacon.
DT2 7LB 07506 303407
Cerne Abbas Brewery, based at The Mill House in the village famous for its giant carved on the chalk downs, produces a small range of craft beers, including the flagship ale, a monthly blonde ale and Ginger Fox. Try the beers at The Giant Inn in the village and buy them locally at Buckland Newton village shop. Head brewer Vic Irvine and “gaffer” Jodie Moore share the belief that beer is proof that God loves us and wants us to be happy
Cherry Picked Hampers was created by Laurie and Hayley who live in the depths of Dorset. They create wonderful hampers and collections of produce which is 100% sourced from Dorset. They offer gift hampers for all occasions including corporate, event and holiday let hampers. The Cherry Bar is a new addition, a vintage retro styled mobile bar featuring locally sourced alcohol and non-alcoholic drinks. They are also the sole wholesaler and a retailer of Dorset Cherries products, including fresh cherries, juices and cherry brandy.
Andy and Claire Burnet produce the finest quality chocolates using top-quality cocoa beans. Chococo sources cream, milk, honey, herbs, wine and beer from Dorset producers. Buy their fresh chocolates at Cocoa Central shop and café in Swanage or by mail order. They are proud of their ethical approach in sourcing products and packaging and their commitment to freshness and purity.
John Tyldesley is inspired by the modernist movement in art and fashion designers’ use of textures and forms to create his hand-painted chocolate works of art. Fashion influences his show-stopping cakes, chocolate shoes and handbags. For children, there are colourful seaside lollies with bejewelled sea creatures, and his novelty and seasonal treats include Easter eggs and Christmas figurines.
01258 472010 or 07775 890386
Christine Willis makes award-winning artisan products in a Pudding Room overlooking the Blackmore Vale and the Stour. The range includes delicious puddings, sweet and savoury tarts and great pastry! She also supplies her unique recipe pastry and pastry cases to the catering trade, making it easier for chefs to cater for customers on special diets because everything is gluten free.
Comins Tea House is an independent family-run specialist tea business. Rob and Michelle Comins personally source fine single-estate loose-leaf teas from around the world and work with British designers to produce their range of British teaware. They sell online and through their tea house in Sturminster Newton where they serve their fine teas alongside a locally sourced menu. Comins Tea House has also opened on Monmouth Street, next to Bath Theatre Royal’s Ustinov Studio.
Crabbs Bluntshay Farm at Whitchurch Canonicorum is a 65-acre smallholding in the Marshwood Vale. It has historical, geographical and archaeological features within its acreage. The farm includes a suckler Aberdeen Angus herd, sheep, geese and turkeys. There are several small apple orchards whose fruit is used for various chutneys. Flowers grow in two cottage gardens and wildflower meadows. A small campsite is open all year.
Established in 2011, Cranborne Chase Cider uses local apples from a Minchington orchard. To achieve a more balanced cider they source apples from other growers in Dorset. The Cranborne Chase Cider mobile bar visits festivals and shows locally. “We have always supported and been involved in the local community. It’s important to look after our roots!” says cider-maker Bill Meaden, champion of 2016 at the Royal Bath and West Show – the biggest cider competition in the world.
The reformed Cranborne and Edmondsham WI members enjoy a good tipple (usually of the sparkling, alcoholic variety), savoury snacks including cheese flapjacks, and, of course, being a WI, cakes. “We often go for unusual combinations such as beetroot cake with lime frosting and lavender flavoured cakes,” says chairman Amy. Meetings, on the second Thursday of the month at the Cecil Memorial Hall, welcome all ages from early 30s to 80s.
Denhay Farm, in the mild climate of the Marshwood Vale, has ideal grass-growing conditions. Taste of the West 2017 gold award winner, Denhay is dedicated to producing hand-crafted bacon with a special cure. Bacon that tastes the way it used to taste.
Julie Philpott is the name behind Dorset Handmade preserves. All ingredients are locally sourced or grown by Julie and prepared in her kitchen in Weymouth. A consistent gold, silver and bronze winner at the Dalemain World Marmalade awards, she also makes jams, spiced fruit, chutneys and mustards. There are new twists on traditional recipies – try them and “spread” the word. Julie sells her products at festivals and farmshops, delis and events.
Dowding’s Apple Juice and Tower Brue Cider is from trees in and around Shepton Montague. They have their own trees, but also are given loads of apples by people who have multiple trees with no use for them. Wild Orchard apple juice is a blend of dessert and cooker apples, highly rated by all who drink and/or sell it. The varieties of apples are often unknown to the tree owner! The Tower Brue cider is dry and acclaimed by those who drink it! You can buy the apple juice (boxes of 12 bottles) and cider (five or 10 litre bag-in-a-box, with a 500cl bottle option due shortly), direct from the premises, or via mail order. Delivery can be arranged if local and convenient.
Christina Baskerville’s Easy Bean makes tasty, healthy food celebrating beans, from Fairtrade one-pot meals to gluten-free crispbreads. The Great Taste award winning Chickpea, Moroccan Spice Crispbreads are handmade in Somerset, with nutty-tasting chickpea flour and buttermilk from the farm, topped with toasted seeds. The beanie one-pot meals offer a culinary trek around the world. Stocked at delis, health food shops, farm shops and food halls
Sustainable harvested seaweeds from the beautiful Devon coast. Processing the seaweeds producing mainstream user friendly products designed with the consumer in mind. Simple is good! Consumers can introduce the blend of seaweeds into a recipe or simply shake onto their meals. Adding flavour, texture, colour, goodness, weight control benefits, low salt alternatives, economic and time saving. Ideal for lifestyle changes and nutritional wellbeing and transitional food changes including vegans, vegetarian’s clean eating and raw food advocates.
The Famous Hedgehog Bakery at Long Crichel makes sourdough, kamut and yeasted breads the traditional way – starting with high quality organic ingredients, carefully hand moulding the dough and allowing it time to prove before baking it in a wood fired oven, using locally sourced wood. Why not sign up for a bread course taught by founder Jamie Campbell.
Fordington Gin is a new contemporary gin, locally made in Dorchester. Ros Nelmes uses a London dry gin base, adding a special magical twist inspired by the absinthe botanicals. She works with wormwood, lemon balm, star anise, aniseed and spices to create a light yet refreshing gin with a distinctive flavour. As a keen gin drinker for many years, Ros found she couldn’t always get a proper G&T so she set out to make one – and is now enjoying bringing the true joys of gin drinking to a wider audience. Ros offers gin talks, tasting and tea parties and runs fundraising events.
Sara and Andrew Cross and their family have been running Gold Hill Organic Farm at Child Okeford since the 1990s. It was one of the first Soil Association certified businesses in the South West. Supporters of Screen Bites from the start, Sara and Andrew are not only keen growers, but film buffs too. The farm shop sells their vegetables and fruit as well as other local produce, including award-winning cheeses from James’s cheese, made next door on the farm. The shop is open from Thursday to Saturday.
Arthur is Jon and Rosie’s 1976 Land Rover Series III which they restored and converted into a specialist coffee truck. They serve the finest hot drinks, including coffee, tea and chocolate, as well as iced coffee and a range of sweet treats. Find them at country days and vintage fairs, private events including weddings and corporate functions, and food and music festivals. In 2016 Arthur was joined by Rosie, a 1978 Bedford ice cream truck.
Hotch-Potch Gluten Free Savouries makes award-winning, high quality gluten-free savoury foods, using fine local and free-range ingredients. The range includes flavoured Scotch eggs, tasty pies, tarts, sausage rolls, arancini and flavoured pastry.
Bridget Bowen not only produces her Ivy House Honey, she also makes a range of hive products called Beesline. Her honey is on sale at Bridport TIC, Lyme Regis TIC, Groves Nurseries Bridport, Little Groves, Beaminster and Top End Deli, Antelope Walk, Dorchester. You will also see Bridget playing with the Ridgeway Singers and Band at the West Gallery Christmas concerts and William Barnes evenings in the new year.
James McCall’s passion for cheese began in 1988 when, aged 16, he got a Saturday job with renowned cheesemonger James Aldridge of Beckenham, a perfectionist who “taught me everything I know today.” Working with other outstanding local cheesemakers, James has developed a range of award-winning washed rind cheeses. He judges at the World Cheese and British Cheese Awards.
Lavender Blue, run in Gillingham by founder Samantha Ross, provides cakes, slices and savoury goods (and Screen Bites favourite the apricot oatie) made from the finest natural ingredients. Find them in farm shops, independent food shops and delis across the region, and at food festivals and food fairs – and of course at
Screen Bites. Customers are also welcome
to visit the bakery.
Lorna Low takes her selection of Palestinian goods to local fetes and fairs, on a completely non-commercial basis. She sells Palestinian olive oil, za’atar, almonds and couscous, and also soap, olive wood carvings, cer
Brother and sister Glynn and Clare bought 28 acres of derelict farmland south of Shaftesbury 11 years ago. Now Melbury Vale Vineyard produces four wines, named Grace, Decadence, Virtue and Elegance. The business is now run by Glynn and his partner Sarah and Clare and her husband Joseph and they have diversified with a cider orchard and collaborated with Fonthill Wines.
Gavin and Jackie Cornish make their home-made Gourmet Marshmallows with real ingredients and flavours like Madagascan vanilla, fruit, toasted coconut, chocolate and chilli, and Dorset Honey Nougat, with honey, packed full of nuts, fruit and other delicious ingredients. All their products are handmade in small batches by Gavin in the family kitchen. Products have been thoroughly tested by eager friends. In their first year entering for Great Taste Awards they won stars for two of the Dorset Honey Nougat flavours – Salted Peanut, and Pistachio and Almond.
Godmanstone, Dorchester, DT2 7AJ
Eleanor Gallia qualified as a medical herbalist (MNIMH) and worked in the Brazilian Atlantic forest with the sustainable wild collection of medicinal plants, returning in 2001 to Dorset to set up her herbal practice, Nether Cerne Herbs. The clinic is based at The Granary at Nether Cerne and open by appointment on Tuesdays and Thursdays.
Riverford’s veg box scheme began with one man, Guy Watson, and his wheel-barrow in Devon in the 1990s and is now an award-winning business. Gareth and Gill Rossiter are your local Riverford Dorset Veg Team and will deliver produce from our regional growers to your doorstep – it’s like having an allotment without the digging! Choose from seasonal veg and fruit boxes of various sizes, recipe boxes, or, simply ‘build your own box’ with your own shopping list from our fresh organic produce/dairy/deli/store cupboard staples/meat… and much more.
Telephone 01258 837586
Marcus Fergusson at Felthams Farm on Horsington Marsh trained as a cheesemaker at Bath Soft Cheese and is now making a delicious new organic soft blue cheese called Renegade Monk. The rind is rubbed with beer from Milk Street Brewery in Frome to encourage the growth of friendly cultures and moulds on the surface that soften and sweeten the cheese and deepen the colour – resembling Vacherin or Epoisses. Find Renegade Monk at the Frome Food Assembly, farmers markets and local shops.
Artisan producers of award winning ciders. We produce our speciality naturally sparkling cider – Lancombe Rising and traditional farmhouse cider.
Danielle and Richard at Wobbly Cottage say homemade is best, and that “there is nothing more delicious than local food in season at the height of its juicy tastiness and unmucked about with.” Alongside bread, cakes, dressings, oils and preserves there are seasonal treats with veg, fruit and foraged things, casseroles, salads, terrines, puddings and cordials. Look out for their pop-up supper clubs. Their speciality is long-fermentation sourdough bread.