There’s something deeply satisfying about knowing exactly where your food comes from. At Bay Leaf Shop, we’ve always been passionate about bringing you the finest UK-grown produce, and today I’m thrilled to announce that pre-orders are now open for two of our most anticipated seasonal fruits: yellow damsons and quince.
These aren’t your supermarket imports, picked underripe and shipped across continents. These are home-grown beauties from trusted local orchards in Middlesex and Hertfordshire — the same growers we’ve worked with for years. Hand-selected for quality and packed with care, they’ll arrive at your door bursting with the kind of flavour that only truly fresh, locally sourced fruit can deliver. By choosing our produce, you’re not just getting exceptional quality — you’re supporting British growers and keeping food miles to an absolute minimum.
Yellow Damsons — The Jewel of Late Summer
Available from August, our yellow damsons come in generous 400g punnets, each one hand-picked at peak ripeness. Damsons are a proper British heritage fruit — small, tart-sweet, and absolutely packed with flavour. If you’ve never cooked with fresh damsons, you’re in for a treat. They make the most glorious deep amber jam you’ll ever taste, with a set and richness that puts ordinary plum jam to shame. Damson gin is another classic — simply steep the fruit with sugar and gin for a warming winter liqueur that’s become a British tradition. For something savoury, try damson chutney with cold meats and cheese — the tartness cuts through rich pâtés and salty cheddar beautifully. And if you’re feeling adventurous, a damson crumble with a ginger-infused topping is a late summer dessert that’ll have everyone asking for seconds.
Pre-order Yellow Damsons now →
Quince — The Ancient Fruit Worth the Wait
Available from October, each quince is individually selected and sold per fruit. Quince is one of the oldest cultivated fruits in the world, and for good reason — its intoxicating perfume will fill your kitchen before you’ve even taken a bite. Raw, it’s too tart and fibrous to eat, but cook it and it transforms into something magical. The classic use is quince jelly — a rose-gold preserve that’s magnificent with Manchego cheese or roast lamb. Then there’s membrillo, the Spanish quince paste, which pairs beautifully with any cheese board. Roasted quince with honey and cinnamon makes a stunning autumn dessert, and chunks of quince added to apple pies bring an unexpected depth of fragrance that will have your guests guessing the secret ingredient.
Both fruits are seasonal and available in limited quantities, so pre-ordering is the best way to guarantee yours. We’ll notify you as soon as they’re ready to dispatch. Thank you for supporting local British growers — it makes all the difference.
—Isla Bowen