The last of our APRICOT SPICED RELISH is heading out the door so get in quick while stocks last.

This very special ‘seasonal’ condiment is only produced in the kitchen’s of The Bear and the Ladle from the end of November till February when the Apricots are at their freshest and finest.

Just 20 bottles left from our ‘Summer Apricot Fruit’ run of 300 units produced between November 2016 and February 2017 – WOWEE!