Roskilly's Chutneys

Chutneys have always been a big part of our lunch table

Rachel has always baked granary bread for lunch and this is normally eaten with slabs of cheese and sliced hams. I guess we have got used to jazzing this up with Rachel’s spectacular chutneys. It is usually at the beginning of winter that she cooks her trial batches in huge pans on the Aga.

We have chosen from some of the most popular Chutneys - which we make using Rachel’s methods - in the creamery during the winter when the ice cream sales are slower. We each have a favourite... try them and see which one is yours!

Gingery Apple & Almond 295g

Gingery Apple & Almond 295g   |   £4.10   |   ADD TO BASKET

The centrepiece of any cheese board, enhances strong flavoured cheese such as goats, smoked or blue cheeses. Also adds a burst of flavour to roast pork of sausages.


Apples 36%, Light Brown Sugar, Malt Vinegar (BARLEY mailt vinegar, spirit vinegar, acidity regulator: acetic acid), Raisins, Root Ginger 6%, ALMONDS (NUTS) 4%, MUSTARD Seeds, Garlic, Salt, Crushed Chillies.Allergy Advice: For allergens see ingredients in BOLDMay also contain nuts.