The Walnut Tree Company
Potash Farm

11th June 2023

Elham Food Festival and Market

Village Square, Elham, Nr Canterbury, Kent

CT4 6TT

Some Of Our Products
Sicilian Nut Grove Diffuser

Sicilian Nut Grove Diffuser

from £14.00

The Sicilian Nut Grove is a hypnotic fragrance of lime and basil with sparkling mandarin top-notes.
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Precious Wood And Cobnut Luxury Candle

Precious Wood And Cobnut Luxury Candle

from £25.00

Rich woody fragrance with fresh lemon notes, and a light nutty heart of cobnut and amber.
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Kentish Honey with Cobnuts

Kentish Honey with Cobnuts

from £7.50

This fine local Kent honey has been combined with our delicious Potash Farm Kentish Cobnuts. This natural golden treat is an excellent addition to any breakfast or afternoon tea, pancakes, or even drizzled over rich diary ice cream.
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Wedding Favours

Wedding Favours

from £1.20

Potash Farm is able to offer small packets of our biscuits, confectionery, and chocolates as wedding favours.
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Luxury Cane Hamper

Luxury Cane Hamper

£99.00

This includes the Cane Hamper Basket, (9 Items) - Fudge, Brittle, 3 X Chutneys, 100g Choc Bar, Small Gift Bags Cobnuts & Walnuts, Cobnut Oil

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Cracked Kentish Cobnuts (kernels)

Cracked Kentish Cobnuts (kernels)

from £20.00

Potash farm is now offering cracked kentish cobnuts in a number of different packs and sizes.
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Kentish Cobnut Skin Repair Balm

Kentish Cobnut Skin Repair Balm

from £15.95

A Kentish Cobnut Oil Repair Balm rich in vitamin E, ideal for general everyday use, or as an after shave balm for gentlemen.

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Mixed Nuts

Mixed Nuts

from £20.00

Mixed Bag Of Nuts - Dehusked Kentish Cobnuts, English Walnuts, And Almonds.
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Mixed Nuts

Mixed Nuts

from £20.00

Mixed Bag Of Nuts - Dehusked Kentish Cobnuts, English Walnuts, And Almonds.
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Handmade Rhubarb and Ginger Chutney with Kentish Cobnuts

Handmade Rhubarb and Ginger Chutney with Kentish Cobnuts

from £6.50

"The Potash Farm Rhubarb and Ginger Chutney with Kentish Cobnuts. Rich with fruit and slightly crunchy from the Cobnuts. Unlike any chutney I've had." Featured in the Telegraph Magazine.
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