More than your usual strawberry jam
Small-batch Suffolk artisan preserves, condiments and infused foods made in Woodbridhe — crafted with locally grown and foraged ingredients, and changing with every season.
At The Little Preservatory, we believe the best flavours come from the landscape around you — from the ground, the hedgerow, the orchard and the woodland floor.
Our Suffolk artisan preserves, including jams, chutneys, cordials, infused oils, pickles and compotes are handmade in small batches, using locally grown and foraged ingredients from Woodbridge, surrounding towns and villages, and the wider Suffolk countryside.
Every jar captures what’s in season right now — bold, exciting and a little bit wild.
This season:
Suffolk artisan preserves that celebrate sunshine
The hungry gap is behind us. After the deep savoury flavours of winter, Suffolk is waking up — and so are we.
Wild garlic is giving way to elderflower, rhubarb to gooseberries, and we’re heading into the generous and delicious berry season.
Whether you’re firing up the BBQ for the first time this year, or packing a picnic blanket and heading somewhere sunny, our range of provisions will be sure to make this summer extra special.
If you’re a BBQ connoisseur, our Spicy Fermented Rhubarb and Squash Pickle is perfect on your burgers and hot dogs. If pasta or salad is more your gear, our Wild Garlic Chilli Oil is ideal for drizzling on top.
Our Pickled Wild Garlic Flowers are something a little special too — foraged from the Suffolk hedgerows, fleeting, and brilliant wherever you’d reach for capers.
Spring and summer breakfast are their own kind of joy. Our Spring Muesli with Rhubarb and Orange Compote is a proper way to start a morning, especially with the windows open and the birds singing.
And for the long warm evenings, try our Nettle and Rhubarb Cordial as a soft drink — long, cold, with sparkling water — or something a little more grown-up as the base of a cocktail or mocktail.
The season moves fast — follow us on social media so you don’t miss what’s coming next.
