Raw, unpasteurised honey from Wiltshire hives
Our honey comes from our own and nearby hives here in Wiltshire, and it reaches the jar raw and unpasteurised. That means it is not heat-treated or finely filtered the way much supermarket honey is, so it keeps the character, aroma and natural texture of the flowers the bees worked. If you have been hunting for raw local honey in the UK with a clear sense of where it came from, this is exactly that.
Because it is small-batch honey, each harvest tastes a little different depending on the season and the forage around the hives. We think of it simply as pure English honey, gathered close to home. People searching for local honey, English honey, British honey or the best British honey are usually after this kind of provenance, and buying honey from a local beekeeper is the most direct way to get it.
Raw honey will naturally crystallise over time, turning thicker and paler. This is a sign it has not been over-processed, not a fault, and a jar stood in warm water will loosen again. Treat it as a living, natural honey rather than a uniform commercial product.
Honey for the cheeseboard and the kitchen
Alongside our pure honey we make a chilli honey, a warming hot honey that has become a favourite drizzled over pizza, fried chicken, halloumi or a sharp cheese. If you are building a cheeseboard, a pot of hot honey sits beautifully next to our savoury chutneys and pickles, and a jar makes a thoughtful addition to one of our gift sets.
You can buy raw honey online from us throughout the year, though quantities are limited by what the hives produce. If you are putting together a present for a food lover, pairing honey with a marmalade from our zesty collection or a jar from our best-selling preserves makes a lovely Wiltshire larder.
Keeping the bees nearby is the whole point. Honey gathered from local forage carries the character of the hedgerows and gardens around Dauntsey and surrounding villages, and harvesting close to home means we can bottle it raw rather than blending and heat-treating it for a uniform result. The trade-off is supply: we only have as much as the season allows, so quantities are limited, and a good harvest is worth catching while it lasts. Store your jar somewhere cool and dark, and do not worry if it sets firm over time.
Honey is not only for the breakfast table. A spoonful sweetens porridge and yoghurt, glazes roast vegetables or gammon, and stirs into dressings and marinades. The hot honey, in particular, is happy anywhere a little sweet heat helps, from a drizzle over goat’s cheese to a finishing flourish on roasted carrots.
It is worth being clear about what raw means, because the word is used loosely. Raw honey is simply honey that has not been heated to high temperatures or stripped through fine filtration, so the pollen, enzymes and aromatic compounds that give it character remain intact. The trade-off is that it looks less uniform than the clear golden syrup many people expect, and it will set firm and pale over weeks or months.
That crystallisation is entirely natural and easily reversed by standing the jar in warm water. Because the bees forage on whatever is flowering nearby, each season’s harvest carries its own subtle signature, which is part of the pleasure of buying honey gathered close to home rather than blended from many sources.
In the kitchen, it is endlessly useful: spooned over warm porridge or thick yoghurt, whisked into a salad dressing, brushed onto roasting vegetables, or simply eaten from the jar. The chilli honey extends all of that with a gentle, building heat that suits cheese, pizza and fried chicken alike.
