Journal

Our Travels in Honey continues with Slow cooked Chicken with Mango. A recipe that operates on the same delicious premise say that lamb and apricots do, or sausages and apples, beef and quince. All of these are marriages of sweet and savoury brought together in a truly melting texture that binds the distinct flavours together.

Same for chicken and mango, here, the Ginger and Turmeric Honey not only helps render the juices particularly syrupy (just the kind to mop up with some bread) but draws out the rich amber hues of the dish.

Travels in Honey: Season One features a recipe series from chef Emily Dobbs (Weligama), adaptations of the Sri Lankan recipes she was immersed in since childhood. 

Christmas is fast approaching, but there is still time to whip up a spicy alternative to the traditional pudding with our steamed ginger and honey take. Somewhat lighter, but with all the zing of ginger to re-awaken any tired festive period taste...

This stunning Mulled Apple and Honey Layer cake, is made with our own Salisbury honey. For those of you looking for a break from the traditional Christmas fruit cake or mince pies, this airy and elegant creation carries the sweet...

Salisbury honey is a beautifully old fashioned honey made by bees which forage on viper’s bugloss, sweet clover and sainfoin. We tasked Emily @sweeterbytheseason to try the honey, and to see where it took her. Its timeless flavour finds the perfect showcase...

Roasted Plum & Vanilla Honey Almond Crumble

London pastry chef Emily Brook regularly uses our honey in her delectable creations. We challenged her to come up with a perfect showcase for our Vanilla Infused Honey and she came back with this gorgeous crumble, that marries autumnal fruits with vanilla and almonds. 

We have a chat to Julie-Anne, the Saturday superstar shop girl about her time at Central Saint Martins, her inspiration for decorating our hives and how honey is a multi sensory experience. Julie-Anne, what do you do at London Honey...