The Thursday Cottage Story
Thursday Cottage was started in 1963 in a cottage of the same name outside Spaxton, Somerset. For many years, the business was owned and run by Hugh and Pam Corbin from Lyme Regis, until they sold it to us in 2002.
The production unit is now based at Trewlands Farm in Tiptree in the Essex countryside where we still make a variety of handmade jams, marmalades and curds. The ingredients, the open pan cooking and the distinctive taste and character of Thursday Cottage products has changed little from the time when the company was based in the West Country, over fifty years ago.
We take great care in choosing the best ingredients and use a variety of traditional and unusual fruits such as greengages (Greengage Jam), pink grapefruit (Pink Grapefruit Marmalade) and rhubarb (Rhubarb with Stem Ginger Jam). All of our products are made in small batches and we fill the jars by hand when we can because you get more whole fruit in the product this way, which means a more hearty and fruity taste. The hard work and effort consistently put in by our small team here has been reflected in recent years by the gold awards that Thursday Cottage products have received at the Great Taste Awards.
The small team at Trewlands Farm have been involved in making fine preserves and working with quality fruit for many years. Chris Newenham has an extensive knowledge of fruit, Donna Smith is well known to many stockists and customers as she has been responsible for sales since the business arrived in Essex in 2002, Ania Parker uses her experience to lead the dedicated production team while Mark Smith brings over twenty five years of jam making experience to the company. Everyone at Thursday Cotttage has a key part to play in the success of products and the business whether in new development, production, quality control, sales or support.
We hope you enjoy our products as much as we enjoy making them.
Afternoon tea was introduced in Britain by the seventh Duchess of Bedford in 1840. She decided there was a need for refreshments during the long gap between lunch and dinner, so afternoon tea at 4 p.m. was established. Diners would need a hearty appetite to consume a...read more