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  • PRODUCT RECALL Bergamot Perfume 50ml Spray

    PRODUCT RECALL Bergamot Perfume 50ml Spray

    Bergamot Perfume 50ml Spray


    Affects batch numbers 1148-1249 only.

    This product has been wrongly labelled, which means that the potential allergens are incorrectly listed.  The bottle actually contains Amber Musk perfume, ingredients shown below, and is safe to use.  However if you have purchased we will refund or replace.  Please email, phone or call in with the batch number from the back of the bottle.

    Amber musk perfume ingredients:

    Ingredients:  Alcohol denat., Parfum,

    Isopropyl myristate, benzyl salicylate

    cinnamyl alcohol, citral, citronellol, geraniol,

    hexyl cinnamal, hydroxycitronellal, isoeugenol,

    butylphenyl methylpropional, limonene,

    linalool, hydroxyisohexyl 3-cyclohexene

    carboxaldehyde, alpha-Isomethyl ionone.

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  • New ranges available in store!

    New ranges available in store!

    As you might have noticed by now, we don't like when things stay the same for too long! We're always trying to improve our offering, and we're happy to announce that we've got new goodies available in store...

    In our coffee shop, you will now find a selection of house plants; terrariums; pots and macrame holders; vintage and preloved ornaments, candles, jars and bowls; books and more. As if that wasn't enough, we'll soon be introducing a new range of alcoholic gifts, including mead, ciders and premixed cocktails.

    We hope you love our new range as much as we do - pop into the store today and see what takes your fancy!

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  • The Story of Rosemary & Bergamot

    The Story of Rosemary & Bergamot

    We've come a long way since we started, but one thing that hasn't changed is the popularity of our Rosemary & Bergamot! We've been reminiscing (and cringing!) about our origins today, and thought we'd share the story of our signature scent.

    Back in 2003, when we weren't much more than a shed and our living room, we were approached by The Mill House, who were looking for a company to develop a range of luxury toiletries for their hotel.

    At that point we were a relatively new company, making toiletries, food products and herb related crafty items - if you don't believe how much progress we've made, check out this reminder of how we started!


    The team from The Mill House spent a productive morning with us exploring a variety of different scent options, and out of that session came two fragrances- Rosemary & Bergamot and Pine & Lavender (which has since been discontinued). The Rosemary & Bergamot was designed to be totally unisex, and (it has since been discovered) almost universally loved.

    Initially we made soaps and hair and body wash for the hotel, but the Rosemary and Bergamot scent proved so popular that we expanded the range to 12 items (and it's continued to grow even now). It remains our most popular fragrance and is used by many local (and national!) hotels and restaurants, including Jamie Oliver's Fifteen Cornwall, Nathan Outlaw's Fish Kitchen, St Enodoc Hotel, Playboy Club London and more...

    Often imitated, but never bettered, our Rosemary & Bergamot range is made using the finest ingredients and will leave you feeling refreshed and invigorated. Don't take our word for it, pop in and have a smell!


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  • Real Junk Food comes to North Cornwall

    Real Junk Food comes to North Cornwall

    We’re very proud to say that we are now regularly hosting The Real Junk Food Project North Cornwall!

    This is a fabulous project, aiming to reduce food waste and feed the community on a ‘pay as you feel’ basis. We will be hosting meals on the 2nd and 4th Friday of every month, from 6pm until the food runs out, open to everyone in the community (and visitors too!) with the added bonus of some great entertainment. From 27th October, the Real Junk Food meals will be accompanied by a local singer/songwriter showcase!

    Whether you’re local or just visiting, want a meal or just to see some great performances, and whatever your budget, The Real Junk Food Project has something for everyone. We hope to see you all there!


    From The Real Junk Food Project North Cornwall:

    What we do:

    The Real Junk Food Project is a social enterprise which intercepts edible food that would otherwise go to waste – in landfill, anaerobic digestion or as animal feed - and turns it into 'Pay As You Feel’ meals for the community.

    The estimated annual food waste in the UK is 10 million tonnes - that's around £17 billion worth in a year, associated with 20 million tonnes of greenhouse gas emissions. About 60% of this is avoidable waste.

    The Real Junk Food Project aims to reduce food waste, educate communities and provide good quality, healthy and accessible meals for all.

    Pay as you feel:

    The 'pay as you feel' concept is a core part of The Real Junk Food Project - making sure that meals are available to all who want them. And payment doesn't have to be in money! If you have time or skills that you'd like to donate, or even if you just fancy giving us a hand with the clean up, it's all appreciated and keeps the project thriving.

    To find out more about the project, the meals or how to get involved, visit our Facebook page here.

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  • Stuffed Mushroom Burger Recipe - Summer in a Bun...

    Stuffed Mushroom Burger Recipe - Summer in a Bun...

    We had an amazing time at our Summer Party this Saturday – great food, great company and incredible music from the very talented ‘Dog With No Name’. We got through a fair bit of Pimms too! As always, a huge thank you to everyone who came! For those that missed it, here is the recipe for our stuffed mushrooms, which we served in burger buns with a bit of roast sweet potato and pepper for flavour contrast.


    - 4 Large flat mushrooms

    - 250g Cream cheese

    - couple of slices of bread

    - 100g strong cheddar, grated

    - pinch of dried sage or chives

    - salt and pepper to taste


    • Remove and save the mushroom stalks, scoop out the dark gills with a spoon.
    • Put both of these into a food processor with the bread and herbs and pulse for a few seconds, until crumbed. Mix this with the grated cheese.
    • Generously fill the scooped out mushrooms with cream cheese, top with the breadcrumb mixture, pressing into shape as you go.
    • Bake in the oven at about 170C for 20 minutes, until mushroom is soft and top is crispy. Serve with salad; in a bun or pitta bread; or (my favourite) with some crispy roast parsnips.

    If you really want to recreate our evening, you’ll have to check out some of the fab music from Dog With No Name!

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  • Nominate a Community Champion!

    Nominate a Community Champion!

    Do you know someone who needs a treat? Who’s helped you out, personally or professionally? Whether they work in the community, or went above and beyond for a friend, have had a hard time or just work too hard and need a bit of TLC – we’d like to give you the chance to pay it back (or forward!). Nominate your community champion, so they can be in with a chance to be treated to a meal for 2 and a bottle of wine! Every month we’ll reserve a table for our specially chosen community guest – they’ll get a main meal each, puddings and bottle of wine, to help them relax and take the weight off. Because good people deserve good things…

    To nominate someone, send us an email at, giving the person’s name and the story of why you’ve nominated them.


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  • Anglesey Eggs

    Anglesey Eggs

    As always, we had a fantastic time at our monthly evening meal! Thank you to everyone who came, we love the community spirit and it’s great fun hosting you all. For those of you who missed it, we had a Welsh theme as a belated St David’s Day celebration, and Susan whipped up her own version of Anglesey Eggs (spoiler alert, they were delicious!). Here’s her recipe so you can give it a go at home…


    Anglesey Eggs

     For 4 people

    500g potatoes, peeled and chopped

    50g butter

    4 leeks, sliced

    50g butter

    50g flour

    ½ litre milk

    mustard powder to taste

    bay leaf

    150g mature cheddar grated

    extra cheese to top, grated

    8 hard boiled eggs


    - Boil and mash the potatoes.

    - Fry the leeks in the butter until tender and then mix into the mashed potatoes.

    - Put the potatoes in the bottom of an oven proof dish.

    - Quarter the boiled eggs and spread over the top of the mash.

    - Melt the butter in a pan, add the flour and mustard and cook until frothy.

    - Remove from heat and whisk in the milk a little at a time, add the bay leaf.

    - Return to the heat and stir until it thickens.

    - Remove from heat and stir in the grated cheese.

    - Pour the sauce over the eggs and potato, sprinkle the remaining cheese over the top and put in a hot oven until the sauce is bubbly and brown.


    It’s great served with herby bread (we used this Welsh recipe) and maybe even a crunchy salad. Enjoy!



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  • Updates and News!

    Updates and News!

    It’s been a busy month for us, so we thought we’d give you a bit of an update. Our most exciting news first, we’re working on a new scent - I can’t give away too much yet but our latest fragrance has been created for men and is both crisp and spicy and oh so delicious! We can’t wait to have it on the shelves, so watch this space…

    In other news, we’ve got our Indian meal coming up this Friday. It’s a fabulous plate of home made lentil Dahl, and it’s one of Susan’s specialities! If you haven’t booked yet, there’s still time – book here.


    We’ve also been revamping our chocolate range. Gayle’s been hard at work in the kitchen and we’ll soon have some brand new additions to the range. For those that may have missed it, her last creation was this fantastic mini-bars box in our World Flavours. Get in quick before we eat them all!

    The plants are coming along nicely (they’ve even survived the brief flurry of snow) and the workshop’s been busy making more soap than anyone could possibly need…

    In the happiest news so far, we’ve actually been keeping on top of the blog! Fingers crossed we might manage to keep our new year’s resolution, and get to talk to all of you a lot more.

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  • Mock Duck in Spicy Plum Sauce Recipe

    Mock Duck in Spicy Plum Sauce Recipe

    To start with, I just want to thank everyone who came to our Chinese New Year meal. It was a fantastic evening, where we all ate far too much… It’s a long way to come for some of you though, so to make sure no one is left out we thought we’d share our fabulous recipe!

    For those that haven’t heard of it before, Mock Duck is the meatiest vegetarian meat alternative around. Made from wheat gluten, this has a taste and texture almost identical to real duck – and it makes fantastic duck pancakes. You can pick a tin up from your local health food shop or chinese supermarket, or even make your own. We combined it with our very own Spicy Plum Sauce, as an alternative to the traditional hoisin sauce. We also served it with oven baked noodles, just to make sure we got our dose of veg!

    Mock duck in spicy plum sauce


    1 tin mock duck

    1 bottle St Kitts Herbery Spicy Plum Sauce



    Drain the mock duck and rinse under cold water. Cut into thin strips, place in an ovenproof dish and cover with the Spicy Plum Sauce. Cover with foil and cook in oven at 180C for about 20 minutes, until hot and sauce is sticky.


    Oven baked noodles


    1 pack fresh noodles

    1 carrot – cut into very thin strips

    1 small can water chestnuts drained

    1 small can bamboo shoots drained

    2 or 3 mushrooms sliced

    handful of mange tout cut into thin strips

    1 pak choi finely sliced

    small bag of beansprouts

    4 tablespoons of mirin

    4 tablespoons of rice vinegar

    tamari soy sauce to taste

    good dash of dark sesame oil



    Put all veg in a baking tray with the noodles, splash lightly with the sesame oil and toss until it is all coated. Sprinkle the mirin and rice vinegar over the top, cover with foil and bake in the oven on 180C for about 20 minutes until hot. Toss the noodles mix with the soy sauce and serve with the mock duck.

    If you fancy the pancakes too then see the recipe here.




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  • Merry Christmas and Happy New Year!

    Merry Christmas and Happy New Year!

    So before we’re too late (as always) Merry Christmas to you all! We hope you all have a fabulously relaxing holiday and a fantastic New Year. We’d also like to say a huge thank you to everyone who came to our Christmas party on Saturday – we had an incredible time, with many cocktails drunk and much food eaten by all… We’re always terrible at pictures, but we remembered to at least try this time! The tables did look stunning…

    buffet2 tables buffet1


    As a little extra, why not do as we did and add some festive decorations to your table this year – these Christmas trees are so easy to make and such a beautiful addition to your table.



    We hope to see some of you at our New Year’s Eve Big Quiz of the Year, for those that fancy a fun, funny and chilled celebration to bring in 2017!

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