Interview: From Dorset With Love
Gullivers is passionate about showcasing the best of what Dorset has to offer. Whether that’s using seasonal ingredients from our farm or sourcing local producers and their amazing products to use in the cafe and Farm Shop.
We’ve been big fans of From Dorset With Love for a while now. Their range of award-winning artisan preserves are not only delicious, they are crafted in small batches in their Dorset-based kitchen.
We chatted with co-founder Chrissy about the science of jam making, what makes chutney and relish different, plus what it’s really like to build a business on maternity leave.
Tell us a little bit about From Dorset With Love
We first started From Dorset With Love in 2010 while I was on maternity leave. The business quickly grew, even when I was back in my ‘normal’ job.
Within our first year, two products attracted 1 Gold Star and 2 Gold Stars from the Great Taste Awards. We were thrilled. It wasn’t long before I was able to leave my job to take on From Dorset With Love full-time (in addition to looking after our two young sons).
From Dorset With Love really is a family business, isn’t it?
Yes, my husband Karl balances his full-time job with ad hoc design and production needs, so is often working late into the night or during weekends to help out.
My brother, Andy, now runs the kitchen and has used his expertise to develop our new range of table sauces. Some of the recipes are from my Mum, Sheree, who taught us all how to cook.
We believe the food we eat should be enjoyed, but that it should also be made with love.
What do most people not know about jam, chutneys and sauces, but probably should?
It’s a science. You have to get the right balance of pectin and acidity to get the perfect set. And also the balance of sugar so you can get all that fruity flavour without being distracted by the sugar.
Chutneys tend to be made predominately with a fruit base (apples, pears, and so on), which are higher in acidity than vegetables. This is why they have a longer shelf life.
Vegetable-based preserves tend to be considered relishes and have a shorter shelf life.
What are the three best ways to enjoy your jams, chutneys and sauces?
On toast, in cake or with cheese!!
You created the company while on maternity leave. What advice would you offer to someone in a similar position? Is there anything you would have done differently?
I would just say prepare to be exhausted! It wasn’t always easy, but I was lucky to have a supportive family. When we had deliveries, we used that as an opportunity to take the kids out and enjoy what Dorset had to offer. They used to get free ice cream from the Cheese shop in Lyme Regis, so they were always very excited about going there!
My only advice would be to enjoy doing whatever it is you want to start a business in. I have had some very steep learning curves, so always ask for help. Build a network of peers to ask questions to.
What’s next for From Dorset With Love?
We’re ambitious about our range and always developing new products. We call it ‘Kitchen Lab’ time and it’s our favourite time to play around with new flavours and experiment.
You can find out more about us and new flavours we’re working on through our socials @FromDorset and the From Dorset With Love website.
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Head in store to Gullivers Farm Shop where you can find a selection of From Dorset With Love preserves available to buy individually or in our beautiful gift hampers.
