At Wild at Heart, we are proud to make English food – delicious accompaniments to meats and cheeses made from traditionally wild, native or ancient fruits. Our products are inspired by centuries old ways of pairing local foods with local preserves, so that even in the depths of winter, food can be enlivened by a touch of pure, delicious, summer sunshine.
We have added the odd quirk not available to our ancestors: a splash of balsamic here, a touch of cardamom there, but in the main we have left our native fruits to speak for themselves. As you might expect, our products are cooked by hand in small batches. They contain lots of fruit but no artificial additives of any kind, as that’s how they taste best.
Most of our fruit comes directly from local farmers and growers in Kent, known personally to us. Some have even started planting fields of our favourite varieties to make sure we never run out!
STOP PRESS! Wild at Heart’s Medlar Jelly and Damson Cheese have won coveted two star Gold Medals at the Great Taste Awards 2013! These add to the one star Gold Medals won by Wild Plum Chutney and Crab Apple Jelly in 2011.
The Hedgerow Cookbook
Gathering food with friends or family, bringing it home and making something fabulous to eat has to be one of life's most ancient and pleasurable rituals. It connects us with our culture, our land and our history. It reminds us of what food should be: natural, local and fresh. Many of us have picked blackberries at some point in our lives but how many have gone beyond that and tried a wild leaf salad, a homemade damson fool or nettle dumplings?
Wild at Heart's book is a recipe book first and foremost, and we hope that you will be encouraged to take a walk and see what you can find growing near you, whether in the town or the countryside, and that you will be inspired to come home and cook up a real treat to share with your nearest and dearest.More Information