Our award winning British saffron contains only the vivid red stigmas (no yellow styles). We painstakingly harvest and process the saffron by hand, delicately extracting 3 saffron strands per flower, before individually removing the yellow styles. We only sell from the current harvest. We are 2 star Great Taste Award winners 2017. Our Saffron contains very high levels of the Saffron active chemicals Saffranal (aroma), Crocin (colour) and Picocrocin (flavour). It is ISO:3632 grade 1 (the highest quality Saffron). Saffron is commonly adulterated due to its high worth highlighted in an Independent article "Something Smells Odd in the Lucrative World of Saffron" (read here).

About our family business:
Run by brothers Dr Peter Gould (an active researcher in Plant Molecular Biology) and Douglas Gould (business sales and marketing). Our production of British saffron started many years ago out of curiosity and interest, first growing English saffron in a basic hydroponics setup in my fathers shed before moving to a full hydroponics hothouse. During these years Peter experimented with many variables in growing British saffron, altering nutrients, lighting and temperature amongst many other things to fully understand the optimal growing conditions for saffron production. Since 2015 we have been growing our English saffron in a field chosen for the best position for growing this amazing crop.

Where we are based:
Nestled in the hills of the mid Cheshire sandstone ridge, in an area of outstanding natural beauty, we have sourced the perfect location for our prized spice with well-drained, sloping, sandy soils. We have sourced the finest Crocus corm and ensured we have precisely the right soil pH and balance of nutrients to produce the most exquisite saffron.

“Our passion has become an obsession”. We have used meticulous levels of detail and years of experimentation to ensure our Saffron is perfect in every way (Douglas Gould quote).