Like Chutney relishes are fruits and vegetables preserved with sugar and vinegar. There is some debate about what sets them apart from chutney! Our view is a relish should consist of one dominant vegetable rather than a mixture, resulting in a specific flavour and colour.

 

Great Taste Award One Gold Star Winner 2008

No strong vinegar flavour or a crinkle cut in sight, forget all your early memories of beetroot, this is an alternative beast! Soft, rich, true, beetroot flavour.  Beetroot grown by neighbouring farmers, a little apple, onion, sugar and yes (some) Cornish cider vinegar. The texture is soft but chunky and the colour a rich as crimson velvet. Try this with smoked fish, mackeral or salmon or herring as in Scandinavia.  Available almost all year.

Sharp and very light, apple and cranberry, light crimson colour seasonal yes but press coverage of cranberry as a health booster makes it popular all year. Excellent with turkey, but also worth trying with Avocado and Bacon in a sandwich or with creamier cheeses like Brie or Camembert. Seasonal - made November usually out of stock February - November

Named after our house, originally Tregony Rectory. A light and tangy tomato mixed with, onions and apples. Its soft red colour and good flavour make it ketchup alternative, not too sweet. Use as an ingredient, replacing tomato puree in pasta sauces. Available all year, we use our own tomatoes for autumn production, and thereafter local to Cornwall, then English.

Not at all 'spicy' or hot but very tasty; a contemporary product, does well with Spanish food, chorizos and cured meats in a tapas selection. Warm red/brown colours including red onions, chunky not creamy texture, the peppers are gently stewed and softened. Delicious straight from the jar with nutty, malty bread and butter or toast! Available almost all year.