Common Ground Project Preserves

Preserves and ferments from The Mulberry Group’s Head of Fermentation, Caitlin Koether.

Caitlin works with Common Ground Project, our regenerative farm and social enterprise, as well as their local suppliers to create products that are delicious, nourishing and sustainable.

10% of profits go back to support the farm.

HOT HONEY
Big in the US. Your new fave.
Honey is gently caramelised to bring out the savoury notes then dried habanero powder from Common Ground Project is added, along with a little apple cider vinegar and salt to balance it out.
Drizzle on pizza, mix into dressings or put it out on the cheese and charcuterie board.
BLACK GARLIC HP
A step up from your standard brown sauce!
This punchy condiment uses golden raisins and black garlic with Caitlin’s Barrel Aged Worcestershire recipe, tamarind and a few extra seasonings to round it out.
Use in glazes, on a bacon and egg roll, with roasted mushrooms or just BYO flavour to the weekend BBQ.
BARREL AGED WORCESTERSHIRE
A complex sauce showcasing all taste sensations from acid and umami to salty and sweet.
Gently spiced with a special seasoning mix and touch of lactofermented dill pickle brine. Aged in a port barrel for a unique depth of flavour.
Add a dash of savoury sweetness to everything from cheese on toast to fresh oysters or a Bloody Mary mix.
SWEET CHICKPEA MISO
Sweet, rounded and versatile.
Chickpeas from Mount Zero are mixed with housemade koji and fermented for three months. Nutty from the chickpeas, sweet from the koji, salty from the seasoning and umami from the fermentation, this is truly an all-rounder and a great, flavourful replacement where recipes call for salt.
Use in marinades, dressings, seasoned butters and mayo, even in desserts like choc chip cookies and caramel sauces.
Vegan

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ROSE LEMONADE KOMBUCHA
A sparkling kombucha base of lemon leaves seasoned with rose geranium and fresh lemon.
Light, refreshing and fragrant. Can also make an excellent summer spritz.
Vegan
GINGER WATER KEFIR
Water kefir seasoned with juiced ginger, lemon and sea salt.
Just a touch of spiciness from the ginger, but balanced, simple and clean.
Vegan
BLOOD ORANGE CREAM SODA
Leftover whey from our house-made yoghurt, blood orange juice, vanilla and a touch of sugar.
Fizzy cream soda vibes.
BARLEY PASSIONFRUIT ICED TEA
Toasted barley brewed and seasoned with passionfruit. Sweet, refreshing and fruity.
Vegan

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