This specialist Piccalilli showcases the best of Bristolian producers, Gingerbeard Preserves. It's packed full of crunchy veg and the odd bird's eye chilli. Its immense fresh flavours originate from Electric Bear's Werrrd — an American pale ale. Enjoy with cold cuts, pork pies and of course, any artisan cheeseboard.

GingerBeard’s Preserves was founded in a one-bed basement flat in Montpellier, Bristol in 2014 by Harry Calvert and Claire Charras. They are independent and create small batches, now producing around 200,000 units a year by hand in their unit in Kingswood, Bristol.

Vegetables in varying proportions (Cauliflower, Courgette, Onion, Carrot, Green Beans) (39%), Beer (Water, Malted BARLEY, WHEAT, Hops, Yeast) (21%), Cider Vinegar, Sugar, MUSTARD Flour, Bird’s Eye Chillies, Plain Flour (WHEAT), Sea Salt, Turmeric, Smoked Paprika.

For allergens see ingredients in BOLD.