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Single Variety Co with Natora – Tacle Mandarin
We’re celebrating the season’s sweetest citrus with a limited-edition Mandarin Marmalade, created in collaboration with Single Variety Co, using Carmelo’s Sicilian Tacle. Sweet, soft, and spoonable, this is a marmalade that dollops rather than digs. The peel is tender, the flavour bright and fresh, the colour a vivid winter orange.
Carmelo’s Tacle are picked at peak ripeness from his groves at the foot of Mount Etna, arriving with us fresh, unwaxed and with their leaves still attached. Then, over at the Jam Factory in Bristol, the fruit is made into marmalade – simply, lovingly and just as you would make it at home. Spread it on warm toast, swirl it through yoghurt, or spoon it straight from the jar to brighten cold days.
Forced Rhubarb
The cultivation of Forced Rhubarb is an extraordinary process, passed down through generations to our growers Robert, Jason and Jonathan. Recognised for its tart, sour taste and pink-red stalks, the emergence of this native Siberian plant is a surefire sign that spring is on the way. Up in Yorkshire, however, dedicated experts labour long before to bring us this precious variety, where it grows out in the fields for two years to accumulate cold units, which later trigger re-growth in the forcing sheds.
After initial exposure to the frost, the rhubarb crowns are placed in warm, darkened sheds for a phase of forced growth. It’s here, without photosynthesis, that they truly begin to thrive – shooting up in the total absence of light. This growing process produces rhubarb with a natural sweetness, tender character and vibrant pink pigmentation.
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Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.
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