A proper cream tea longs for home-made jam. Just as a toasted tea cake or a slice of freshly baked bread benefits hugely from golden, well made marmalade. To go hand in hand with our morning baked bread, cakes and scones, we make our own preserves and have named them after Lady Waterford. This remarkable lady who came to Ford in 1859 and lived in Ford Castle until 1891, put a very special stamp on the village and so we felt it rather fitting to name our jams, jellies, marmalades and pickles after her. And we don’t think she would mind, for her own cooks must have turned out many a batch of jam and marmalade from the castle kitchen.
Last year (2012) we entered the prestigious World’s Original Marmalade Awards which is held every year at Dalemain in Cumbria (listen to our podcast for more information). We were delighted to win Silver in the Artisan Seville Orange Medium Cut category and this year we have entered three different types of marmalade and we are eagerly awaiting the results. It’s a very hard-fought competition so we shall have to see!
Our preserves are made in small batches using the open pan method and throughout the year we use local strawberries, blackcurrants, raspberries, plums, damsons, quince, wild blackberries, rowan and crab apples. And close by is an ancient mulberry bush that produces the most wonderful fruit for jelly.
“Marmalade better than anything from Dundee – formerly the home of
marmalade – until today!” W.S., Dundee