Highfield Preserves

It started in 1984 on the family Aga at Highfield House, where Jennifer Fraser made mustards using red and white wine from the family vineyard. The mustards did well enough to justify a range of premium preserves, and Jennifer painted the illustrations on the mop caps and labels herself. Forty years on, her son Don and his wife Emma run things from purpose-built premises in Willand, just outside Tiverton, with their daughters lending a hand in the holidays.

Award-winning jams, marmalades, curds and chutneys, handcrafted in small batches using time-honoured methods and local ingredients where they can get them. Alongside the core Highfield range there are limited editions, a forced rhubarb line, and private and catering ranges for businesses. The traditional jars still carry Jennifer's painted labels, which makes them an easy gift. Worth following their social channels, as the limited editions come and go with the seasons.