Our Honey

Nectar gathered from whatever is in bloom — mustard, clover, wild shrubs, orchard blossom. No single flower dominates, which is exactly why it tastes like honey is supposed to taste: round, gently floral, never sharp. This is the jar that lives next to the kettle.Good to knowPours straight from the ..

Hives are moved into the lychee orchards for the few weeks the trees flower, and everything the bees bring back in that window carries the fruit. Pale, light-bodied and unmistakably lychee on the finish. When the season ends, so does the honey.Good to knowMade in small quantity and often sold out be..

From the mustard fields that turn the northern plains yellow every winter. It crystallises naturally and quickly into a pale, soft, spreadable cream — not a fault, but the clearest sign you are holding raw honey rather than something heated until it stays clear forever.Good to knowIt will set in the..

Gathered from wild forest flora rather than a planted crop, so no two harvests taste alike. Very dark, thick and malty with a faint smokiness behind the sweetness. Strained once to take out the wax and nothing else — unheated, unfiltered, unblended.Good to knowColour and flavour shift between harves..

From the blossom of the sidr, the jujube or ber tree — the honey most prized across the Gulf and the most expensive we make. Thick to the point of buttery, deep gold, with a caramel richness that stays long after the spoon. Bought as a gift as often as for the kitchen.Good to knowOur smallest harves..