Our pots and pans and chief jam stirrer are relocating to a wonderfully spacious unit on Ashgrove Farm in rural Piltdown, East Sussex (click here for our new address).

We have had a wonderful 4 years in Plumpton Green and would like to thank all of our loyal customers and followers.

All of us here at OVF are looking forward to continuing our unique range of products in our new home.

As well as strawberries, the farm is perhaps the last remaining stronghold of the Newick Leveller, a particularly delicious dessert gooseberry that once grew in abundance in the fields surrounding the village.

In a couple of months I will be creating a very special jam from these two local berries and naming it "Jasper's Jam"...Watch out for this limited edition on the website; it will be as sweet and irresistible as its name sake.

Elaine and Rebecca- two of our master chefs will be at the Christmas Fayre, Cumnor House in Danehill on Friday 26th November with a selection of our products to fulfill all foodie Christmas Lists!

From Wednesday 24th to Sunday 28th November Jamie and Monty can be found at the BBC Good Food Show at the NEC in Birmingham on stand E25 with a huge variety of Ouse Valley Foods to try and buy.

Julian has put down the jam spoons and can be found at the glorious Chelsea Physic Garden Christmas Fair in Chelsea, London on Saturday 27th and Sunday 27th November.

We look forward to seeing you at our stalls and helping you choose some delicious Christmas treats!

Thank you to everyone who gave us every reason to believe in ourselves.

Our crystal clear jellies drew people like moths to light while our award winning curds really hit the spot! We are thrilled at the conversion from initial interest to happy customer!

All these years later who would have guessed that I would now be having a thrilling, vicarious affair with the game...

My cooking colleague and friend is the mother of one of the England team players. During the past week the atmosphere in the kitchen has reached boiling point as this masterly, modest bunch of blokes have taken the world by storm, championing each match, coping with injury while playing like true gentlemen all the way to the 2010 World Cup semi-final.

The gang at OVF would like to wish the team continuing success. On their return home there will be a box or two of goodies winging there way to them as a small gesture of the pleasure and inspiration we have all taken from their courage.

We've just added to our range of fruit curds. Each of these are now available to buy online or from one of our stockists (please contact the stockists directly to confirm they have them in stock):

• Lime & Bergamot Curd
• Raspberry & Geranium Curd
• Blackcurrant & Vanilla Curd
• Orange & Rosemary Curd
• Chocolate & Orange Curd

Click here to view all fruit curds.

I remember reading a few years ago that marmalade sales were declining; not any more if Jane Hasell McCosh has any say in the matter. From her wonderful home in Cumbria, during February she hosts The Worlds Original Marmalade Festival; the highlight of which is The Worlds Original Marmalade Competition. 

For two years running we have been fortunate enough to have been selected as prize winners. Hundreds of hopeful jars of marmalade find their way from all over the world to Dalemain, were they run the gauntlet of the expert taste buds of the WI. This year we won a bronze for St Clements Marmalade with Whisky and were highly commended for Pineapple, Lime and Lemon Marmalade. Last year it was the turn of Quince & Lemon Marmalade that won a silver.  

I know I didn't win these gongs for encasing myself in lycra, lying on a small tea tray, and going 80 miles an hour, head first, down hill on an ice slick. Never the less we at OVF are equally proud to be representing our country…in the fine old tradition of marmalade making!

I'm typical of one of my birth signs Gemini (yes, I have two - I was born on the cusp of Gemini and Cancer). We are renowned for our contrary opinions so it's hardly surprising that I am the first to condemn soppy old Valentine and then get in a strop if my letterbox is empty and the florist forgets me.

Back in 270ad a somewhat racy holy man, Bishop Valentine fell in love with his gaolers daughter. On the eve of his execution, the besotted old cleric passed a note to his beloved declaring his feelings. The legacy of this delicious, illicit union is an estimated one billion tacky cards being sent to all ends of the earth by countless star crossed lovers.

Some might read into this rant a sprinkling of cynicism - not me! Just a touch of stoicism before my Cancerian romantic spirit is disappointed. Those who know me understand that I am never as happy as when I am in creative mode, stirring the pots. So at this time of the year, in tune with all you romantics, I'm kept busy by an upturn in demand for Passion Fruit Curd or jelly, Quince & Lemon Marmalade, hot and spicy Red Chilli Jelly, and Fig & Honey Conserve…perhaps thanks to D.H. Lawrence's, Women In Love

I love dreaming up the perfect gathering; budget free menus, cyber space guests, music, dance or whatever spontaneous and outrageous outbursts that come from the mix of wacky diners.

Today, I will cook for them a silvery, slithery wild salmon, preferably caught by my brother on the river Stinchar in Scotland. He is a beautiful, elegant, and fair minded sportsman and if I were a fish I would prefer to end my days on his line rather than any one else's. 

I find cooking a salmon in a fish kettle my preferred method. They look so snug, like a contented traveler in a couchette. I add rough chopped limes, bruised lemon grass, loads of sea salt, and a nobble of ginger. Star anise can also add another fragrant dimension.

So many foods I think, taste at their best when served warm, fish being one of them. Just eat with bowl-fulls of mayonnaise, both the traditional and the verte and a tremendous amount of crushed potato and spring onion salad. Apart from looking generous, the other reason I love investing in a whole fish is left overs. A great way of stretching them into future greedy evening dinners for one, is fish cakes. 

My suggested mixture heavily favours the fish in preference to potato and benefits from minimum handling. Two thirds chunky bits of fish, Charlotte potato mash, lemon zest, a sprinkling of capers, one dollop of OVF mayo and a glob of greenhouse chutney. The best ever bit on the side with them is Salsa Rossa and (to hell with the scaremongering about cholesterol)...more mayo!

For years I pretended that i didn't like sweet things or puddings. I look back now and think what a ridiculous waste of time that was. Now I keep a pot of curd in the fridge to stick my finger in whenever I get the urge. So todays pud is my current favourite; de-constructed and therefore right in with the trend setters!

Pile up a large mound of broken bits of our meringues, whip up double the amount of cream an average person would be likely to admit to eating, open up at least 3 or 4 varieties of curd: My suggested choice would be blackcurrant, lemon & lavender and the award winning lemon, honey & cardamom curd; the colours are complimentary and really pretty. Lastly choose at least 4 types of seasonal berries and then just sit back and watch your guests assemble what ever crazy mix they desire.

Now my guest list. I would like the party to consist of the clever clogs. They should appreciate the menu as fish is reputed to be good for the brain. I would hope they would see this as recognition for their superior intellect and perhaps an aid for us lesser mortals. Bernard Levin would be a cool dude and definitely cerebrally challenging. Perhaps A.C. Grayling, one of the Hitchens brothers, it would be a hard choice which one, Sarah Hogg; I was at school with her and I would love to ask her how the nuns found a way of stimulating her brain and not mine. I would love to ask my friend Serena who is breathtakingly beautiful and scarily brilliant and lastly I would include Venetia, the wisest woman I will ever know, who would manage to convey that wisdom knocks spots off intelligence.

Enough of my dreaming for one day! Must go and make some jam.