Bramble Farm Bees - Raw Kent Wildflower Honey

Local raw honey, beeswax products & beekeeping experiences in Kent

Recipes

Hot Honey Whipped Feta with Roasted Grapes

Recipes

Hot honey whipped feta topped with roasted red grapes, rosemary and chilli honey, with toasted sourdough

Hot Honey Whipped Feta with Roasted Grapes

This is one of our favourite things to put out when friends come round: salty whipped feta, warm roasted grapes that have just started to burst, and a drizzle of our own wildflower honey warmed with chilli and a splash of cider vinegar. It takes about 25 minutes and looks far fancier than the effort it takes.
The hot honey is the star. Make a jar of it and you will find yourself putting it on pizza, halloumi, roast veg and cheese boards too.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetiser
Cuisine: Mediterranean
Calories: 215
Ingredients Method Notes

Ingredients
  

Whipped feta
  • 225 g feta cheese drained
  • 120 g Greek yoghurt full fat
  • 30 ml extra virgin olive oil
  • 1 small garlic clove crushed
Roasted grapes
  • 150 g red seedless grapes
  • 15 ml olive oil
  • 2 sprigs fresh rosemary
Hot honey
  • 85 g Bramble Farm Bees Wildflower Honey
  • 5 g dried chilli flakes adjust to taste
  • 5 ml apple cider vinegar
To serve
  • toasted sourdough or crackers

Method
 

  1. Roast the grapes: heat the oven to 200°C (180°C fan). Toss the grapes with the olive oil and rosemary on a small tray and roast for 15 minutes, until they start to burst.
  2. Make the hot honey: put the honey, chilli flakes and cider vinegar in a small pan over a very low heat for about 5 minutes, just until the honey is thin and runny. Don’t let it boil. Take it off the heat and leave it to infuse while you whip the feta.
  3. Whip the feta: blitz the feta, yoghurt, garlic and olive oil in a food processor for 1–2 minutes until completely smooth, scraping down the sides once.
  4. Assemble: spread the whipped feta in a shallow bowl and swirl it with the back of a spoon. Pile the warm grapes on top and drizzle generously with the hot honey. Serve with toasted sourdough or crackers.

Notes

Go gently with the honey. Warm it only until it runs freely. Boiling scorches the sugars and flattens the floral flavour of the wildflower honey.
Hot and cold. Serve the feta cool or at room temperature with the grapes straight from the oven. The contrast is what makes it.
Make ahead. The whipped feta keeps for up to 3 days in an airtight container in the fridge. If it firms up, loosen it with a splash of olive oil.
A jar of hot honey. Scale it up for a 340 g jar: 340 g honey, 20 g chilli flakes and 20 ml cider vinegar, warmed the same way. Strain out the flakes for a smooth drizzle, or leave them in. The vinegar adds a little water, so it won’t keep for ever like plain honey: store it sealed in a cool cupboard and use it within a few weeks.
Swaps. Nut-free as written. For dairy-free, use a plant-based feta and coconut yoghurt. Some feta is made with animal rennet, so check the label if you are cooking for vegetarians.
Nutrition (approximate, per serving, 6 servings): 215 kcal, fat 14 g (saturates 7 g), carbohydrate 18 g (sugars 16 g), fibre 0.5 g, protein 6 g, sodium 430 mg.

Honey BBQ Sauce

Recipes

The “From-Scratch” Honey BBQ Sauce

Why You’ll Love This Homemade Honey BBQ Sauce (No Ketchup!)If you’ve ever looked at the back of a shop-bought BBQ sauce bottle, you know they are often packed with high-fructose corn syrup, preservatives, and "natural flavours" that are anything but natural. That is why I developed this from-scratch Honey BBQ Sauce using a rich tomato purée base. By skipping the pre-made ketchup, you get:
Total Control: You decide the exact level of sweetness and tang without hidden additives.
Pure Flavour: The concentrated tomato purée allows the floral notes of the honey and the earthiness of the smoked paprika to truly shine.
Perfect Texture: This sauce simmers down into a thick, glossy glaze that clings beautifully to ribs, wings, or grilled vegetables. Whether you’re prepping for a weekend cookout or just want a "clean label" condiment for your fridge, this 20-minute recipe is a game-changer. It’s sweet, smoky, and tangier than anything you’ll find on a supermarket shelf. 
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 People
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 200 g Tomato Purée The concentrated base for a rich texture
  • 120 ml Water To thin the purée to the right consistency
  • 125 g Honey Increase upto 170 g for a distinct honey-forward profile
  • 60 ml Apple Cider Vinegar Provides the necessary tang. Swap out for lemon juice if preferred
  • 30 g Brown Sugar Adds a deep, caramelised note
  • 15 ml Worcestershire Sauce For umami depth
  • 5 g Smoked Paprika
  • 5 g Garlic Powder
  • 5 g Onion Powder
  • 2.5 g Fine Sea Salt Adjust to taste
  • 1.25 g a pinch of Black Pepper

Method
 

  1. Whisk the Base: In a medium saucepan, whisk the tomato purée with the water and apple cider vinegar until completely smooth. This prevents clumps of paste in your finished sauce.
  2. Add Sweeteners & Spices: Stir in the honey, brown sugar, Worcestershire sauce, and all dry spices (paprika, garlic, onion, salt, and pepper).
  3. Simmer: Place over medium-low heat. Bring to a very gentle simmer—be careful, as thick tomato sauces can “pop” and splatter.
  4. Reduce: Cook for 15–20 minutes, stirring frequently to prevent the bottom from scorching. The sauce should reduce until it is thick, glossy, and easily coats the back of a spoon.
  5. Final Polish: If the sauce is too thick for your preference, whisk in an extra tablespoon of water. Let it cool completely before bottling.

Notes

  • Refrigeration: Store the sauce in a sterilised glass jar or airtight container in the refrigerator for up to 2 weeks. Glass is preferred over plastic as it won’t absorb odors or become stained by the tomato.
  • Freezing: For longer storage, you can freeze the sauce for up to 3 months.
    • Pro-Tip: Freeze in ice cube trays first, then transfer the cubes to a freezer bag. This allows you to thaw only exactly what you need for a single meal.
  • Thawing: Move the frozen sauce to the refrigerator to thaw overnight before use.
 
Nutritional Information
Estimated per serving (approx. 30 ml / 2 tablespoons)
 
Nutrient Amount
Calories 70–80 kcal
Total Fat 0g
Sodium 200–300 mg
Total Carbohydrates 18g–21g
Sugars 15g–17g
Protein 0.5g–1g

Salted Honey & Rosemary Halloumi Fries

Recipes

Salted Honey & Rosemary Halloumi Fries

 A Taste of Summer
There is something magical about the summer at Bramble Farm. Our bees have been busy dancing through the hedgerows, and the result is our latest batch of Wildflower Honey—clear, golden, and singing with the notes of sun-drenched blossoms.
While we love it on toast, this honey truly shines when paired with something bold and salty. These Salted Honey & Rosemary Halloumi Fries are my absolute favorite way to showcase our farm’s liquid gold. The earthy, floral undertones of the wildflower honey perfectly cut through the richness of the crispy Mediterranean cheese. It’s a 15-minute appetiser that feels like a gourmet sunset dinner in the garden.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 People
Course: Main Course
Cuisine: Mediterranean
Calories: 445
Ingredients Method Notes

Ingredients
  

  • 500 g Halloumi cheese typically 2 standard blocks, cut into thick batons.
  • 45 g Cornflour cornstarch – for the ultimate crispy exterior.
  • 5 g Smoked paprika approx. 1 tsp.
  • 60 g High-quality runny honey approx. 4 tbsp.
  • 2 sprigs Fresh rosemary leaves stripped and finely chopped.
  • 5 g Flaky sea salt approx. 1 tsp.
  • 2 g Chili flakes optional, approx. ½ tsp.
  • Neutral oil like sunflower or vegetable for shallow frying.

Method
 

  1. Dredge: In a wide bowl, combine the 45g of cornflour and 5g of smoked paprika. Toss the halloumi batons until thoroughly coated, shaking off any excess powder.
  2. Fry: Pour oil into a large pan until it is roughly 1cm deep. Heat over medium-high. Fry the halloumi in batches for 2–3 minutes, turning frequently until golden-brown and crispy on all sides.
  3. Infuse: While the cheese is frying, place the 60g of honey in a small saucepan. Warm until very fluid, do not over heat! then stir in the chopped rosemary and chili flakes.
  4. Assemble: Drain the hot halloumi on paper towels briefly. Transfer to a platter and drizzle the warm infused honey over the top while the cheese is still sizzling.
  5. Season: Finish with the 5g of flaky sea salt. The salt should stick to the honey glaze.

Notes

• The “Squeak” Factor: Halloumi is best served immediately. As it cools, the texture changes from a soft, salty delight to a firmer “squeak.” For the best experience, have your Bramble Farm Bees Wildflower Honey drizzled and ready to serve the moment they leave the pan.
• Why Wildflower Honey? We use our Bramble Farm Wildflower Honey specifically for this dish because its complex floral notes cut through the intense saltiness of the cheese. Avoid processed “clover” honeys, which can be one-dimensionally sweet; you want that golden, meadow-grown depth!
• Cornflour vs. Flour: I use cornflour (cornstarch) because it creates a much thinner, crispier “shatter” when you bite in. It also keeps this entire appetizer 100% Gluten-Free.
• Make it “Hot Honey”: If you like a little kick, add an extra pinch of dried chili flakes to the honey while warming it. The heat against the cold rosemary and sweet honey is incredible.
• Air Fryer Option: For a lighter version, skip the oil. Lightly spray the coated halloumi with oil and air fry at 200°C for 8–10 minutes, shaking the basket halfway through until golden.
• Storage: If you have leftovers (unlikely!), store them in an airtight container. Reheat in a dry pan or air fryer to regain the crunch—avoid the microwave, or they will become rubbery!
Nutritional Breakdown (Per Serving – 1/4 of recipe)
• Calories: 445 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 95mg
• Sodium: 1,450mg
• Total Carbohydrates: 18g
• Sugars: 12g (natural sugars from the Honey)
• Protein: 23g
• Calcium: 70% DV

Bramble Farm Bees Wildflower Honey Ketchup

Recipes

Wildflower Honey Ketchup

The Soul of the Season: Why We Use Wildflower Honey
There is a specific kind of magic that happens on the Bramble Farm as the seasons shift. Our bees spend their days dancing between blackberry blossoms, clover, and the late-summer hedgerow blooms, gathering a botanical "fingerprint" of our landscape.
When you open a jar of our Wildflower Honey, you aren’t just getting sweetness—you’re getting the concentrated essence of the farm.
From Hive to Table
Most store-bought ketchups rely on high-fructose corn syrup or refined white sugar, which provides a flat, aggressive sweetness. By swapping those for our raw wildflower honey, you introduce depth, floral notes, and a gentle earthy finish that balances the acidity of the tomatoes perfectly.
This recipe isn't just a condiment; it’s a tribute to the hard work of our hives. It’s thick, rich, and carries a whisper of the meadows in every spoonful. Whether you're dipping home-fried potatoes or glazing a farm-reared burger, this ketchup brings a piece of the Bramble Farm sun to your plate.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 30
Course: condiment
Cuisine: British Farmhouse
Calories: 18
Ingredients Equipment Method Notes

Ingredients
  

  • 340 g Tomato paste concentrated puree
  • 120 ml Water adjust for desired thickness
  • 80 ml Apple cider vinegar
  • 20 ml Balsamic vinegar
  • 85 g Bramble Farm Wildflower Honey
  • 1 tsp Sea salt
  • 1 tsp Onion powder
  • ½ tsp Garlic powder
  • ¼ tsp Smoked paprika
  • 1 pinch Ground allspice
  • 1 pinch Ground cloves

Equipment

  • Medium heavy-bottomed saucepan (Prevents the honey from scorching)
  • Whisk
  • Sterilized glass jars or bottles (For storage)
  • Immersion blender (Optional, for an extra-silky finish)

Method
 

  1. Whisk Base: In your saucepan, whisk together the tomato paste, water, both vinegars, and the wildflower honey until the mixture is uniform and smooth.
  2. Season: Stir in the salt and all dry spices.
  3. Simmer: Place over medium heat until the first bubbles appear. Reduce heat to the lowest setting.
  4. Thicken: Simmer uncovered (or use a splatter guard) for 15–20 minutes, stirring occasionally. The ketchup is done when it holds its shape on a cold spoon.
  5. Cool: Remove from heat. Let it reach room temperature before bottling. The flavor profile will reach its peak after 24 hours of refrigeration.

Notes

The Honey Factor: Because our Wildflower Honey is raw and artisanal, its flavor can vary slightly by season. If your batch is particularly bold, you may want to skip the cloves to let the floral notes shine.
• Consistency: If the ketchup feels too thick after cooling, whisk in 1 tablespoon of water at a time until you reach your preferred “drip.”
• Shelf Life: Keep refrigerated. Since we use honey and vinegar as natural preservatives instead of chemicals, use within 1 month.
Nutrition (Per 15ml Serving)
• Calories: 18 kcal
• Carbohydrates: 4.5g
• Sugar: 3.8g (All natural from honey and tomatoes)
• Sodium: 145mg
• Fiber: 0.5g

Wild Flower Honey & Lemon Bramble Pancakes

Recipes

Wild Flower Honey & Lemon Bramble Pancakes

Celebrate Pancake Day with a local twist! This authentic UK-style pancake recipe features the deep, floral notes of Bramble Farm Bees Wild Flower Honey. These thin, golden crêpes are light, lacy, and perfectly balanced with a zing of fresh lemon and the rich, woodsy sweetness of sustainably sourced Kent honey.
Whether you’re looking for a traditional Shrove Tuesday treat or a healthy, natural alternative to refined sugar, this 20-minute recipe is the ultimate way to support local beekeeping while enjoying a classic British dessert. Perfect for foodies who value high-quality, farm-to-table ingredients.
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Prep Time 5 minutes
Cook Time 5 minutes
Resting time, optional 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Breakfast, Dessert, Snack
Cuisine: British Farmhouse
Calories: 265
Ingredients Method Notes

Ingredients
  

For the Batter:
  • 100 g plain flour
  • 2 large eggs
  • 300 ml semi-skimmed milk
  • 1 pinch of salt
  • 1 tbsp sunflower oil plus extra for frying
For the Topping:
  • 4-5 tbsp Bramble Farm Bees Wild Honey
  • 1 large lemon juiced
  • 1 handful fresh blackberries optional

Method
 

Prepare the Batter Base
  1. Sift 100g of plain flour into a large mixing bowl and add a pinch of salt. Make a small well in the middle of the flour and crack in 2 large eggs.
Mix until Smooth
  1. Gradually pour in 300ml of semi-skimmed milk, whisking constantly from the center outwards. Continue until you have a smooth, thin batter with the consistency of single cream. Stir in 1 tablespoon of sunflower oil (this helps the texture and prevents sticking).
Rest the Batter (Optional)
  1. If you have time, let the batter sit for 20 minutes. This allows the starch grains to swell, resulting in a lighter, more tender pancake.
The Fry
  1. Place a non-stick frying pan over a medium-high heat. Add a tiny drop of oil and wipe it around with a piece of kitchen roll. Pour in a small ladle of batter and immediately tilt the pan in a circular motion so the batter coats the base thinly and evenly.
The Flip
  1. Cook for about 60 seconds. Once the edges begin to curl and brown and the bottom is golden, use a palette knife or spatula to flip it over. Cook the other side for another 30 seconds.
The Wild Honey Glaze
  1. While the pancake is still warm, drizzle a generous tablespoon of Bramble Farm Bees Wild Honey over the surface. The heat from the pancake will help the honey melt into a glossy, aromatic syrup.
Serve
  1. Squeeze over fresh lemon juice, add a few fresh blackberries if using, and fold or roll the pancake. Serve immediately while hot.

Notes

Nutrient Highlights
• Bramble Farm Bees Wild Honey: Unlike refined sugar, your wild honey contains trace enzymes, antioxidants, and minerals like potassium and magnesium.
• Eggs & Milk: Provide a good source of high-quality protein, Vitamin B12, and Calcium.  
• Lemon: Adds a boost of Vitamin C, which helps the body absorb any iron present in the flour.
Serves: 4 people (approx. 2 to 3 pancakes per person)
Total Yield: 10 pancakes
Nutritional Breakdown (Per Serving)
Calories: 265 kcal
Fat: 7.5g
• Saturated Fat: 1.8g
Carbohydrates: 42g
• Sugars: 21g (largely from the natural honey)
Protein: 8.2g
• Fiber: 1.1g
• Sodium: 0.1g

Honey Garlic Glaze (Fast 5-Minute Marinade)

Recipes

Fast Honey Garlic Glaze (Marinade)

5 from 6 votes
This glaze is a "magic" sauce—sticky, sweet, and savoury. It works beautifully on salmon, chicken thighs, or pork chops. Serves 4 portions
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 People
Course: Main Course
Cuisine: glaze
Calories: 99
Ingredients Method Notes

Ingredients
  

  • 5 tbsp Honey Try our Wildflower Honey, it's perfect for this
  • 3 cloves Garlic minced
  • 2 tbsp Soy Sauce or Tamari for gluten-free
  • 1 tbsp Apple Cider Vinegar or Lemon Juice
  • 1/2 tsp Toasted Sesame Oil
  • 1/4 tsp Ground Ginger optional
  • 1/4 tsp Cracked Black Pepper

Method
 

  1. Whisk: In a small bowl, whisk together the honey, minced garlic, soy sauce, vinegar, sesame oil, ginger, and pepper until well combined.
  2. Marinade (Optional): If using as a marinade, pour half the mixture over your raw protein and let it sit for at least 30 minutes in the fridge. Reserve the other half for glazing.
  3. Simmer: Pour the mixture into a small saucepan over medium heat. Bring to a gentle simmer for 3–5 minutes until the sauce reduces slightly and becomes thick enough to coat the back of a spoon.
  4. Glaze: Brush the thickened sauce onto your protein during the final 3–5 minutes of baking, grilling, or pan-searing.
  5. Serve: Drizzle any remaining warm sauce over the finished dish. Garnish with spring onions or sesame seeds if desired.

Notes

Optional: Add a sprinkle sesame seeds 
Rule: Because of the high sugar content in honey, don’t apply this at the start of high-heat grilling or it will char. Save it for the final stage of cooking.
Recipe Makes 4 servings
Nutrient Amount Per Serving
Calories 99 kcal
Total Carbohydrates 20.1 g
Sugars 17.5 g
Sodium 441.4 mg
Protein 0.9 g
Fat 2.3 g

We make this glaze with our own raw Kent wildflower honey, straight from our hives in the North Kent Downs.