insideKENT Magazine Issue 64 - July 2017 | Page 93

Jenni Rogers Jewellery Kentish Cheeses
Maidstone Staplehurst
Jenni Rogers designs all the jewellery she makes herself, from start to
finish, and it is truly lovely. Using semi-precious stones, pearls and
sterling silver, she creates absolutely stunning pieces of work that can
be worn for any occasion.
www.jennirogersjewellery.com
Chapel Down Wines
Tenterden
Kentish Cheeses, where unforgettable Kentish Blue and Kentish Bluebell
cheeses are created, is a small, family-run dairy that produces award-
winning handmade cheeses. The milk for the cheeses comes from
milk from the owner’s very own dairy cows; nothing could be fresher
or better than that.
www.kentishcheeses.co.uk
Heidi Jane Preserves
Farningham
Since it began in 1977, Chapel Down has become the largest UK producer
of wine – and the winery has a capacity of one million litres using
grapes from both their own vineyard and also their partners across the
South East. Nestled in the Kent countryside, these wines are vibrant
and exciting and Kent is proud to have them.
www.chapeldown.co.uk
ABO Artisan Bread
Whitstable
So many people
around the UK –
and further afield –
suffer from gluten
intolerance, and
that means that
bread tends to be
off the menu for
most of them. Not
with artisan bread
from ABO, though.
ABO bread is
different – 100
percent gluten free,
and there is no
baker’s yeast in any
of the wonderful
products either.
Seven different
grains and pulses are used in the bakery, and they are all milled on site
to ensure no cross contamination. The big difference, however, is the
15-hour fermentation time for each loaf and product. It means that the
bread is essentially ripened, and that means it is much more easily
digested (plus it tastes fantastic too).
www.artisanbread-abo.com
Homemade jams, marmalades, pickles and mustard are definitely the
preserve (pun intended) of the Kentish countryside, and at Heidi Jane
Preserves some of the best in the county are created. Made in her own
home in Farningham, Heidi herself has been perfecting her recipes for
the past five years. She makes them in batches using a French copper
kettle in the traditional way, and the recipes used are a mixture of
modern and ancient. The ingredients used in these exciting preserves
are locally sourced wherever possible.
www.heidijane.uk
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