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We have teamed up with home cook and ‘foodie’ Anna Stanford of Anna's Family Kitchen to create an Easter and Spring menu that’s beautifully presented but easy to make at home using seasonal ingredients and our delicious honey products.

Easter lamb recipe

Honey Roasted Rack of Lamb with Mint Sauce

Ingredients (serves 4)

2 racks of lamb (approx. 800g)
2 tbsp Keepr's Borage Honey
Bunch of rosemary, leaves finely chopped
Zest of one lemon

For the mint sauce
30g mint leaves finely chopped
2 tbsp Keepr's Borage Honey
½ tsp salt
2 tbsp apple cider or white wine vinegar
1 tbsp lemon juice


1. Combine the mint sauce ingredients.

2. Heat the oven to 200ºC fan. Season the lamb racks with salt and pepper and rub with a little olive oil. Sear the racks in the pan for one minute on each side and then put the pan in the oven.

3. Roast for 10 minutes, then remove from the oven and brush the honey all over the fat.

4. Return the rack to the oven and continue roasting for 6-8 minutes if you like your lamb pink, or 10 minutes if you prefer it well done. Allow to rest in a warm place for 10 minutes.

5. Serve drizzled with the mint sauce.

Creme Brulee

Rhubarb & Crème Brulee

Ingredients (serves 4)

3 sticks of rhubarb, trimmed and sliced
2 tbsp water
3 tbsp Keepr's Borage Honey
240g Keepr's Honeycomb
400ml double cream
50ml whole milk
1 vanilla pod
5 egg yolks
40g caster sugar


1. Put the rhubarb and water into a pan and bring to a simmer. Simmer for 5-6 minutes until soft. Stir through the honey. Spoon the rhubarb into individual oven-proof dishes and allow to cool.

2. Slice the vanilla pod lengthways and remove the seeds using the tip of a knife.

3. Whisk together the eggs and caster sugar until pale and fluffy.

4. Pour the milk and cream into a pan and add the vanilla seeds and the whole pod. Bring to a very gentle simmer and then remove from the heat.

5. Remove the whole vanilla pod from the hot cream and milk mixture and pour it into the beaten egg yolks making sure you whisk all the time.

6. Spoon the mixture on top of the rhubarb.

7. Get a large deep roasting tin and add the dishes. Very carefully pour hot water into the roasting tin around the dishes making sure the brulees don’t get splashed.

8. Bake at 180ºC fan for 30 minutes. They should have a slight wobble.

9. Let the brulees cool and then top with the honeycomb. Either use a blow torch or put them under a hot grill for a couple of minutes.

Honey and Orange Gin Fizz

Honey and Orange Gin Fizz 

Ingredients (serves 1)

50ml Keepr's Classic London Dry Gin with British Honey
1 orange
150ml sparkling wine, Prosecco or Champagne
1 rosemary sprig
3-5 ice cubes


1. Using a vegetable peeler, peel a strip of orange peel from the orange for garnish. Twist and pin using the rosemary sprig.

2. Halve and juice the orange. Pour the orange juice through a sieve.

3. Add the ice to a gin glass, add the gin and then the strained orange juice. Top with the sparkling wine and finish with the rosemary and orange strip garnish.

Honey Roasted Almonds


2 tbsp Keepr's Borage Honey
3 tbsp Water
100g Almonds
¼ tsp sea salt


Roast the almonds in a single layer on a baking tray lined with parchment paper. Combine the honey and water in a pan and add the almonds. Let the almonds absorb the liquid (approximately 10 minutes) and then finish with a sprinkle of salt.

By Caroline Kalu 0 comment


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