Honey sometimes goes hard, or granulates as we call it. Granulation is a natural process for honey and the time it takes to solidify depends on the nectars (specifically fructose and glucose levels) in the batch. If you prefer your honey runny you can gently warm the jar in a saucepan of warm water or leave it in a warm place in your home. Though this won’t work for all types of honey. Although honey may crystallise over time, due to its high natural sugar content it will never really go off. Honey has been discovered from Ancient Egypt and it was still edible, so go figure!

Our honey should be stored in a dark place at room temperature for best results.

Honey’s antimicrobial quality is measured by the term “Total Activity" (TA). The higher the TA score the greater the antimicrobial strength. Most unpasteurised and coarse filtered honey types possess some activity level, usually on a scale from 1 to 20. Honeys with Total Activity over 10+ are considered to have substantial antimicrobial properties. We've tested our honeys in the past and British Autumn has shown the highest activity levels.

To preserve the good stuff in honey don't mix with boiling water. Honey will dissolve in temperatures of 40-50°C so just use warm water instead.

All our honey is from the UK. We source it from all over, from North Yorkshire all the way down to Somerset. We even make our own including our limited edition London variety.

Honey can be consumed by children over the age of 12 months.