Sorrel & Salt

Coastal valley pantry

Honey and oil, jarred the week they were made.

Small batches from one valley, each with the day and the hillside written on it.

Shop the honey All nine products
A jar of golden honey on a linen cloth, a wooden dipper and a slice of bread beside it, in morning light

The larder

Every jar is dated the day it was made

All 9 products
PressedLower terraces. First press. Green, peppery.

This year’s oil

Cold-pressed olive oil

Picked by hand over four days and pressed within six hours. Use it on bread, beans and anything that is still warm.

Size
Delivery
€14.00
€5.60 per 100 ml
Pressed
2026, Lower terraces
Ships
Within 2 working days
Delivery
Free over €45
The Calder valley From the heather to the harbour, about nine miles Heather ridge: Late heather, dark honey. Lower terraces: Olives, and the hives for the spring honey. The co-op mill: One press for the whole valley. The kitchen: Tom’s pans, in the old dairy at Hollin. The lanes: Elderflower, mint and bramble leaf. North flats: Six pans, raked on dry July days. The harbour: Port Ness, where the line boats land.
  • Heather ridge
  • Lower terraces
  • The co-op mill
  • The kitchen
  • The lanes
  • North flats
  • The harbour

Our valley

Nine miles, from the heather to the harbour

Everything here comes from one valley: the olives from the lower terraces, the honey from the hives between the terraces and the heather, the salt from the flats in the north and the mackerel from the boats at Port Ness.

Two of us cook and press, six growers around us do the rest. Founded in 2017, still small enough to know every tree.

Meet the growers

Notes from customers

What people write back

  • I read the date on the bottle before I read anything else. Pressed in October, on my toast by the end of the month. It is the first oil that made my partner stop talking.

    Hannah OkoroHollin, on cold-pressed olive oil

  • Dark and a little bitter, like a good black coffee. I put it on cheese and then I put it on everything else.

    Mateo BrandtVarrow, on dark autumn honey

  • We buy these for the boat. The tin is better than the fish I used to cook myself, and I say that as someone who owns a boat.

    Ayesha LindqvistPort Ness, on mackerel in oil

  • Three jars in a month. I am not proud of it. The crunch is the point.

    Joost de WitHollin, on chilli crisp

  • It sets soft in January and tastes like May. My daughter calls it “the sunny jar”.

    Priya NandakumarVarrow, on wildflower honey

  • Proper bitter, thick peel, not too sweet. It arrived in two days in a box I kept.

    Lena FairweatherPort Ness, on bitter lemon marmalade

The journal

From the pans, the hives and the press

All posts

  • Pressed , lower terraces

    The pressing week

    Four days of picking, six hours from tree to press, and a mill that runs all night. Notes from this year's harvest.

    Ines Varga, 4 min read

  • Taken , heather ridge

    How honey is taken

    A frame is ready when the bees have capped it. A day on the heather ridge with forty hives and a hand-turned extractor.

    Pell Marsh, 4 min read

  • Cooked , the kitchen

    Chilli crisp, the way we eat it

    Tom's rule is that the jar is never finished before the eggs are. A short recipe for fried eggs with crisp and honey.

    Tom Achebe, 4 min read

The newsletter

A note when the harvest is in

Twice a year the oil, the honey and the salt are ready, and a few things in between. We write once each time, with the date, and never in between.

One e-mail a season. Unsubscribe in one click.

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Free shipping over €45, and everything leaves the kitchen within 2 working days.

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