• About Dollop & Scoff

    I’ve been making jams and chutneys for several years now, refining my skills and testing out ideas to see what works well. My family and friends have had some corkers over the years! It’s been a something that I’ve got real enjoyment out of, and so I finally decided to take the plunge and turn my hobby into a business.

    Dollop and Scoff was started in May 2014. I’m really excited about my new venture, and as things are all so new I’m hoping to get lots of feedback about the products I have for sale, to find out people’s favourites. It would also be great to hear how people are using the products that they buy – please share recipes, ideas, photos – I’d love to hear from you.

    I source my ingredients as locally as possible. Some things are grown in my own garden, and some ingredients are foraged in my local area. I use local suppliers and local ingredients wherever possible. When things come from further afield (like the bananas in my banana chutney) I try to use fair-trade produce.

    All home-made, seasonal products. Everything is made from scratch, in small batches to ensure premium taste / quality. This means that one batch of raspberry and lime jam might taste differently to the next batch – because it’s not made in a factory. I use a traditional open pan method.

    My range changes with the seasons. I believe in using what is available now, rather than importing from far afield. This is important to my philosophy. Sometimes this means your favourite may not be in stock – but hopefully there will always be something to tickle your fancy.

    I’m offering some unusual flavours, a twist on traditional jams and chutneys. I’m always happy to experiment with new flavours – so if you have some ideas get in contact. One of my favourite jams was based on a cocktail – my sister-in-law dared me to try to replicate the cocktail, and it turned into a lovely jam – Raspberry, Basil and Black Pepper. Do you have any suggestions for me?

    We always had my Nanny’s home-made jam in the house. It was always so much better than anything you could get in the shops. Unfortunately I only got interested in how it was made after she was no longer with us, so didn’t get tips or advice from her – a big regret of mine. However, I have her trusted jam pan, and it really has done me proud. I feel like I’m carrying on a family tradition, and know that she would be delighted to think that her pan is being put to good use.


    Susie Anderson, Dollop & Scoff