Le Tearoom interior



It was Alice B Toklas who turned us from film to jam.  An aside it was, embedded in her Cook Book, that sketched out Gertrude’s way with marmalade.

From the first jar our aim was simple. To make unfussy, clean-tasting jams, cooked in copper with nothing but one fruit and unbleached organic cane sugar.

The business plan, that too, basic. To sell a few jars on local markets.

Instead, to our great astonishment, spun out an empire of Tea Together enthusiasts that grew to hold, in its world-wide web, a dazzling line-up of exciting hotels and brilliant chefs.

Twenty years on and Eli, our eldest child, has taken over Tea Together. The jams, the recipes, the team and the clients. The method stays unchanged but it now happens in state of the art premises twenty minutes down the road in Le Touquet.

Now Nick and I are gleefully back to Plan A - making small-batch seasonal jams, while working with a few of our favourite chefs on new ideas. There is one market in our life - Saturday mornings at Le Touquet. But here, in St Rémy au Bois, home has grown into an Atelier, a Shop and Le Tearoom.

Simple things done well, that's what we have on offer.

Read more about our  Tea Together Jam business

La Voix Du Nord

The Good Life France

Cook My World

Echo 62

Home-made Jam served at Le Tearoom Making jams at Le Tearoom

How “Tea Together” jams became world-famous!