outrageously special biscuits
We wanted more than just locally-made biscuits.
We wanted to make biscuits with indigenous, traditional ingredients. So we searched throughout Wessex and settled on the very best ingredients we could find:
- Wholemeal Flour from Eling Tide Mill, on the edge of Southampton. Eling Mill is one of just two working tidal mills in the UK. To this day, local flour is brought to the mill, where it is stoneground just like it was 800 years ago: as the tide rises and falls. The nuttiness and flavour of this wholemeal is really, very special.
- White Stoneground Flour from Cann Mills in Shaftesbury. At the heart of the same family for several generations, Cann Mill features a century old waterwheel that powers millstones which grind the organic wheat into flour, giving it a truly superior flavour.
- At the heart of the Vale of Camelot is a farmhouse where milk from local cows is churned the traditional way into butter. Its superior quality adds extra depth to the flavour of our biscuits. Take our word for it!
- New Forest bees have access to a wide area and forage freely. The honey they produce is rich in flavour, that’s why we love it! To make our Honey & Lemon Bites, we replace some of the sugar with New Forest Honey, it adds a pleasant floral note to the biscuits