I'm the founder, maker, and chief taste-tester at The Jam Kitchen. Every jar you pick up has been made by my hands, in my kitchen, in Truro, Cornwall.
I wasn't born in Cornwall, but I've called it home since I was eight years old — and I can't imagine being anywhere else. There's something about this place, its landscapes, its community, its food, that gets into your blood.
My love of cooking came from my mum, who always made food feel like an occasion. And it was my grandmother who first showed me the magic of preserving — she'd make marmalade and lemon curd, and watching something simple become something special always stuck with me.
When my wife and I got married, I made 60 jars of plum jam as favours for our guests. People went mad for them. That was the moment I thought — actually, if I can get this right, this could be something.
Born in 1994, I moved to Cornwall at age eight and have lived here ever since. Growing up here shaped everything — the food, the seasons, the sense of place that runs through every jar I make.
My mum taught me that food is about more than just eating — it's about care, creativity, and sharing. My grandmother's marmalade and lemon curd taught me that the simplest ingredients, treated well, can become something extraordinary.
For our wedding, I made 60 jars of homemade plum jam as favours for our guests. The reaction was overwhelming. That was the moment everything clicked — if the product was this good, why not share it with more people?
In 2021 I decided to go for it. I wanted to make better quality preserves than anything on supermarket shelves, build something of my own, and — just as importantly — be more present at home with my family. The Jam Kitchen was the answer to all three.
Winning Gold and Silver at the Taste of the West awards in 2024 was a moment I'm incredibly proud of. To have your products judged by food industry experts and come out on top means everything when you're a one-person kitchen operation.
I refuse to cut corners. High fruit content, seasonal ingredients, no preservatives — these aren't selling points, they're just the right way to make food. If I wouldn't be happy eating it myself, it doesn't leave my kitchen.
No artificial colours, no preservatives, no shortcuts. Just real fruit, sugar, and the time it takes to do it properly. Your body knows the difference, and so does your taste.
Cornwall has an incredible food scene that deserves to be celebrated. I source locally wherever possible and love being part of a community of makers, growers, and producers who care deeply about where their food comes from.
Markets aren't just about selling — they're about meeting people, sharing samples, hearing what you love. That human connection is what makes The Jam Kitchen worth doing. Come find me and say hello.
Every jar that leaves The Jam Kitchen is packaged with the planet in mind. I made the decision from day one that plastic would have no place in my business — and I've stuck to it.
Glass jars, paper labels, cardboard packaging. That's it. Nothing that can't be recycled, composted, or reused. The jars themselves are made to last — wash them out and they become the perfect home for buttons, seeds, spices, or next year's homemade chutney.
Even the gift bags used for my mini jar gift sets are plant-based and fully compostable — so from the jar to the wrapping, every part of your purchase can go back to the earth.
It's a small thing. But it matters to me, and I hope it matters to you too.
Fully recyclable and reusable — built to last well beyond the jam inside.
All labels and packaging are paper-based. Nothing plastic, nothing unnecessary.
These jars are too good to throw away. Refill them, regift them, give them a second life.
Sourcing locally wherever possible keeps things fresh and keeps transport emissions down.
.png)
Gold Award Winner
Taste of the West 2024
.png)
Silver Award Winner
Taste of the West 2024
The best way to experience The Jam Kitchen is in person. Find me at markets across Cornwall — there are always samples out, and I love a good chat about flavours.