Damsons in Distress
This is one of several Crellow products made using Cornish coastal-grown Kea Plums. These tiny black-skinned damsons with green flesh grow on the banks of the River Fal in Kea parish all the way to Falmouth.
The chutney is sharp and spiced, rather than hot, and has a pronounced plum/damson flavour and colour. It works well with ceamy cheeses like brie, camembert and with sweeter goats' cheeses.
300g
Crellow
Based at Tregony in Cornwall (between Truro and St Austell), Crellow are a husband and wife team: Michael Richards makes everything, while Deborah does everything else!
Most of their ingredients are peeled and chopped by hand - they feel the resulting texture is worth the effort. Likewise, they stir and jar by hand in small batches. Such traditional and time consuming methods result in national award winning products with unique bite, flavour and colour.
Sourcing Policy is important at Crellow: they use local produce where possible and often buy direct from the grower:
- Herbs, some tomatoes, some apples and rhubarb are from their garden;
- Apples come from local private orchards;
- Beetroot comes from neighbouring farmers;
- Crab apples are from various villages on the Roseland Peninsula;
- A few Cornish Quinces come from Sara Paston-Williams' orchard on Bodmin Moor;
- Kea plums come direct from Coombe, on the Fal Estuary near Truro;
- Cider vinegar, cider and Lord of the Isles apples are from Cornish Orchards at Duloe.
They try to support Cornish growers and suppliers where availability allows. Some produce comes from beyond the Tamar, such as Victoria plums come from orchards in Worcestershire and quinces from Kent and East Anglia.