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If mint jelly on your spring lamb or cranberry jelly on your Christmas turkey are the only savour jellies you've experienced, you're in for a real treat when you discover Briscoe's Jellies. Handmade by husband and wife team Jon and Paula Briscoe in Surrey, the mouthwatering range of flavours and serving suggestions will undoubtedly awaken you to a new world of culinary possibilities.

As the former publicans of two well-loved Surrey dining pubs, Jon and Paula instigated an innovative 'Cash4Crops' scheme where local people would be paid for their excess fruit and veg to be used on the menu. Finding themselves with an enormous quantity of apples of all varieties, they adapted an old family recipe and began producing their own savour jellies which were used in dishes in the pub and sold in the adjoining deli. Since the Briscoes sold their pubs in 2015, they've expanded the range of jellies to include some deliciously unusual flavours and seasonal favourites.

Briscoe's Really Rosemary Jelly, handmade in SurreyBriscoe's Curious Chilli Jelly, handmade in Surrey
Briscoe's Cranberry & Anise Jelly, handmade in SurreyBriscoe's Lovely Lavender Jelly, handmade in Surrey

As well as making a wonderful accompaniment to roast dinners, Briscoe's Jellies have a wealth of uses in the kitchen in both savoury and sweet dishes. Try flavouring a creamy panna cotta with a spoonful of Lovely Lavender jelly, or mixing a little Ever So Mint jelly into yoghurt as a cooling side dish to a spicy curry. The jellies make delightful partners for cheeseboards too, or try Jon and Paula's favourite: a mature cheddar cheese sandwich finished with a dollop of Curious Chilli jelly.

Look out for Briscoe's at farmers markets and food festivals across Surrey and beyond, or find the jellies at The Godalming Food Company, Crockford Bridge Farm Shop near Addlestone, Priory Farm Shop in Nutfield, The Sheep Shed at Botley Hill Farmhouse, Warlingham, Robert and Edwards Butchers in Reigate and Oxted and Celebrations Bakery in Cranleigh.

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Local Food Surrey says

We love how Jon and Paula Briscoe have taken a very traditional family recipe for savour jellies and made it fresh and modern with their range of interesting flavours.

One of our favourite serving suggestions is a spoonful of Briscoe's Sinful Cinnamon jelly spread on toast or swirled into porridge for a sweet and spicy twist on breakfast. Delicious!