Over 400 years ago, adventurous British merchants set off to explore the mysteries of the East. The discoveries they made as they raced the waves in their great ships brought cargoes of unimaginable riches and mouth-watering treasures back from far away lands.
Today each product tells a tale of these travels.
- The Staunton
- Bombay Chai
The Campbell Darjeeling
It all began with a love of tea, up high on the misty slopes of the Himalayas. After acquiring territory in Darjeeling after the Nepal war, The East India Company appointed a new superintendent, a doctor by the name of Campbell. A man with decidedly green fingers, he began to plant. And plant. And plant. And do you know, those unique teas became delicate, delicious and very highly prized. And that is how the Campbell Darjeeling got its name.
Seville Marmalade biscuits
Marmalade on toast may well seem ordinary. But behind it lies the tale of an exchange, a fusion of cultures, tastes and the finer things in life. The officers at The East India Company set sail with traditions from home. So whilst India introduced them to sublimely soft paisley shawls and the somewhat punchier tradition of punch, it was deliciously bitter marmalade that the British brought to India. And it’s still enjoyed today, from London all the way to Bombay
The Staunton Earl Grey
Meet the unsung hero of your delicious cup of tea. Prime Minister Charles Grey may get the name and the glory but it was George Staunton, a botanist in China with The East India Company who wrote to his friend at Kew Gardens in the 1790s about the magical effect of using aromatic orange flowers in light bodied black tea. We still use the neroli oil so enthusiastically described in his letters and blend it with bergamot to make The Staunton Earl Grey today. So George, this tea is for you.
Milk chocolate infused with Governor
Aungier’s Bombay Chai
Bombay wasn’t always the vibrant and cosmopolitan city it is today. But the arrival of The East India Company’s President Gerald Aungier attracted Muslim, Hindu and Parsi artisans to create a veritable melting pot of cultures. To honour this unique community, this velvety chocolate is infused with Governor Aungier’s Bombay Chai, spiked with cinnamon, pepper, ginger and cardamom. So it really is the spirit of Bombay, in a bar.
It was in the late 1600s that European taste buds had an awakening. The East India Company returned from the East laden with new, exotic and surprising condiments. There were ‘catsups’ and ‘chatneys’, preserves and pickles, including this one, jam-packed with zesty lime and warming spice. It was the taste of the faraway lands, captured in a jar.