GingerBeard's Preserves

GingerBeard's Preserves started in 2014 in a one-bed basement flat in Montpellier, Bristol, when Harry Calvert and Claire Charras began making preserves by hand and selling them at local markets. The business has since moved into a proper unit in Kingswood, where it now makes around 60,000 jars and bottles a year, still by hand, and has picked up recognition from Taste of the West and Great Taste along the way.

The range runs well beyond traditional jam - curry condiments, cheeseboard chutneys, hot sauces, table sauces, mustards, rubs, seasonings and a run of pickled eggs (traditional, cider, and cider and chilli among them), alongside the Beer & Bacon Chilli Jam and Milk Stout Chipotle BBQ Sauce that have become signature products. It's sold through independent shops, bars, restaurants, markets and food festivals in Bristol and beyond, as well as direct online. The business holds a 5-star food hygiene rating.