Jacky’s Pantry is comprised of just two people – Jacky and Pip. They started the business in 2013 after many years of just making preserves for a hobby.
Jacky and Pip grow many of the ingredients for our preserves themselves, including tomatoes, several types of chillies, garlic, leeks, marrows, courgettes, pumpkins and squashes, plus many types of soft fruits. In addition they have their own quince, medlar, walnut, damson and Worcester Black Pear trees.
Big believers in zero waste, many of their recipes are inspired by gluts in their own crops, produce that may have otherwise gone to waste from local suppliers, or friends and neighbours who have spare produce that they can’t use.
Lots of seasonal ingredients are foraged locally, such as wild mushrooms, blackberries and sloes, crab apples, rose hips, wild garlic, elder berries and flowers, to name just a few. Wild food foraging is often the inspiration for new recipes. Where possible produce is sourced from local growers, and what can’t be UK grown, such as citrus fruits, spices, ginger and exotic fruit such as mangoes, pineapple and bananas, are bought from local businesses.