Interview: Ma Bolton

We’re big fans of Ma Bolton’s jams, syrups and chutneys here at Gullivers.

In fact, this Dorset producer’s fantastic selection of jams, syrups and chutneys are so good we use them throughout our Cafe menu, stock them in our Farm Shop and the Gullivers Christmas hampers.

We speak to owner and founder, Kate Bolton, to find out more about award-winning gluten-free baking, her creative process in the kitchen and what it’s really like running a small business.

You originally created produce to cater for dairy and gluten intolerances within your own family. Tell us a little bit about this.

Dairy intolerances in my family were apparent from an early age. After our son’s hospital tests we were advised to try alternative milks and avoid dairy with both our boys. This led to weaning and alternative nutrition being incorporated into our daily routine. I think most parents can relate to that early stage of trying to provide the best nutrition you can for your child’s health and development.

I come from a family of cooks, and when I found I couldn’t tolerate wheat, home cooking from scratch was our only option. Gluten-free options have improved over the last 18 years, but I feel strongly that food should be enjoyable to really nourish. I find the overly processed shop versions of gluten-free baked goods pretty unappetising.

What encouraged you to take the leap into creating your produce as a business?

Family and friends were guinea pigs while I tried to recreate foods I had once loved. They encouraged me to start baking for others, and so I took my first steps having a market stall at the Wimborne indoor market back in September 2010.

How did you get on there?

I was extremely nervous, but was shown the ropes by my neighbourly traders. I soon found I loved providing uniquely different bakes, and the conversations that were generated as a result. I had something to feel good about, and as my boys have grown they are proud of their mum running her own small enterprise.

Gullivers’ customers will know Ma Bolton’s from the Jumbleberry jam we use on the café menu, but could you talk a little more about the other products you produce?

Enjoying the creative process means I have many flavours and products that I create. However, they do change with the season. One of my Autumn/Winter staples is the Ma Bolton’s Gingerbread Syrup.

What inspired you to create this recipe?

This flavour came about because of my youngest son’s insistence that we make Dad a liquorice cake. The ensuing leftover roasted liquorice root became the base of this delicious syrup to be enjoyed in your coffee and espresso martinis.

Sounds delicious! What else do you enjoy making?

Chickpea blondies have become a big hit on my stall. They taste great, are full of protein and dietary fibre with reduced sugar content. This makes for a good all-rounder for those looking to remove gluten, dairy and sugar from their treats. I promise this one remains a treat!

You’ve managed to win a Great Taste Award, tell us about this

After a lot of experimenting I managed, what I consider, to create a decent shortcrust pastry. This won a Great Taste gold star. I can only bake small fresh quantities of this, so my customers can make this at home with my pastry mix packs. 

Christmas is around the corner, what would you recommend?

I should probably mention my Marma’Gin here. This is a marmalade with crushed juniper berries suspended throughout, which includes a big slug of Dorset-based Viper Gin. It comes with a gift tag listing the ingredients for the Marmalini cocktail, which is a must for gin lovers and makes a great gift.  

Do you have any personal favourites?

Definitely the Jumbleberry jam and the Blackcurrant and star anise jam. I like a tart and intensely fruity jam, and a little goes a long way.

In terms of bakes, my absolute favourite is my gluten-free/vegan sourdough bread. This has taken 13 years of experimentation, lots of disasters to get it right. Once I was able to bake an artisanal loaf it was time to preserve with a gluten-free sourdough starter. It is a long process, I cannot make many, but hands down it brings me the most joy.

What should people know about Ma Bolton, but probably don’t?

All of my jams, jellies, syrups and chutneys are made in really small batches. This makes a supreme difference to the taste. And, for me, remains one of the most important elements of a high quality preserve.

I am passionate about good food. I do not consider myself to be a food producer, but a creative who happens to experiment with flavour and ingredients to create. I am always looking for new inspiration in what I eat, read about or see, and then want to recreate it for persons with allergies. I love the chat and interaction that occurs around good food making for enjoyable connections.

What advice would you offer to anyone thinking of setting up their own business? 

I think the most important thing is to be passionate about what you are doing. That passion has to burn bright and take you through the challenges, the long hours, the tough moments as well as the rewards.

I believe you need to be consistent and reliable. Be prepared to keep going. If you don’t show up or don’t put the extra effort in when it feels not worth your energy, your customers lose faith. Sometimes it just takes time and for your customers to see you showing up.

It’s tough out there for shoppers, farmers and local producers at the moment. What one thing could we all do to help each other out?

We can support each other by commenting and leaving reviews. Shout out when you have liked or enjoyed a product or service. Buy local when you can. It supports your local farmer, producer and community.

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You can find a selection of Ma Bolton’s delicious products on the Gullivers’ cafe menu, in our Farm Shop and in this year’s Christmas hampers.

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Find out more about Ma Bolton, follow the flavour adventures on Instagram or say hello to Kate at a local market.