CultJar offer THE most tasty pickles and ferments I've ever had. Having tried the Daikon & Shrimp on sourdough, I found I fancied nothing else that whole week. Also serving seasonings, shrubs, Sott'olio and roasted nuts, there are a million ways to eat with their jarred delicacies. I haven't come across something culinary this exciting in a long time.
The brands ethos lies in environmentally friendly growing and nutrient rich produce. This approach, combined with unique preserving techniques, make for a delicious and modern product with deep flavour combinations.
We are thrilled to chat to CultJar's founder, Peter Prescott.
Peter has spent almost 30 years in the hospitality and retail world, with the majority of this time working alongside the late Sir Terence Conran. Along the way, he has owned and managed a number of high-profile restaurants, was Independent Hotelier of the Year in 2013 and has authored three books.
What does a typical day look like for you?
Oh, how I dream of a typical day! Yesterday, I spent a couple of hours wrangling sheep and while I was doing this one of our pigs escaped and it took another hour to get her back in the pen. Today, I was in London having a meeting about the FRIEZE Art Fair. A few years ago, I decided I wanted to have a portfolio career and today I have about six different roles - possibly a couple too many! I'm now focusing on establishing CULTJAR, our new food brand, while also running a small restaurant consultancy business. Alongside all of this, I'm planning a future for our farm and managing our holiday cottage business. I'm also scouting for premises for a restaurant and farm shop concept that I want to develop.
Where’s your dream escape destination?
The Byre holiday cottage at Worminster Farm, but as a guest, not the owner / operator. No, seriously, I'd love to spend a full year (nothing less!) touring around Japan.
What’s your vice?
Binge eating poor quality milk chocolate. This feels particularly bad as I have a few friends that are involved in the super premium bean to bar chocolate business and they are always saying how bad the high street brands are.
What are you listening to at the moment? (Music, podcast, audio book?)
In between meetings and calls, I'm listening all-day, especially when travelling. I start with the BBC's Farming Today, then breakfast news (I tend to flip between different stations) followed by food or drink related podcasts. Although, they all seem rather samey at the moment and I'm waiting for some exciting new format to launch. In the afternoon, I really enjoy listening to Mariella Frostrup on Times Radio - we share the same birthday. Harking back to my Madchester days, I listen to a lot of early house and rave music when I'm gardening - an odd juxtaposition.
What's your favourite thing to eat?
Impossible to say. I love too many foods and it depends on the occasion. I wouldn't eat a grouse if it was 25+ degrees but love them in the late autumn. A sun warmed strawberry is totally delicious in June but it would be impossible any other time.
What are you most curious about?
For about 20 years, I would have said the built environment and the power it has over our feelings. The pandemic and moving to the country has made me think that nature and the seasons have a far more profound effect on our wellbeing.
What’s the most memorable piece of advice you’ve received?
I worked with Sir Terence Conran for almost 20 years and his dictum was "Margin! Margin! Margin!" always wanting better and better results. I can see some good in this but also some bad. More importantly, it makes me think in a more nuanced and sustainable way about the relationship between cost and selling prices.
What are your top 3 items at Caro?
Perhaps you can help me with this? As you know, we tend to call-in whenever we are in Bruton and end up buying a new book or perhaps some hand cream. I always visit just before birthdays, anniversaries, Mothers day and Christmas and you never fail to have the perfect gift. Pip (my wife) and I also really enjoy the pair of low slung HK Living chairs that we got from you last year and those fig leaf plants that we bought have almost doubled in size. And, Pip got me some lovely Japanese utensils and pickle dishes that I get a lot of pleasure from.
Read more about their way of fermenting and preserving as well as their amazing range!