Hey good looking', what you got cookin'?
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So here it is, our first ever newsletter! 

Thank you very much for signing up and subscribing to our monthly newsletter which we'll use to let you know what's bubbling away at the GingerBeard's Preserves HQ, new product releases, things we love and of course, where to find us.

Bristol Regional Awards
We're really excited to say that we've been selected for the Bristol Regional Awards in the Food Award Category so please keep an eye on our social media, as we will announce it as soon as the public vote is open for our category. 

Where to find us this month
View our full events listing here
We're staying local this month and we'll be at the Harbourside Market on Saturday 5 March and Sunday 6 March, Saturday 12 March and Sunday 13 March as well as for the Easter Weekend on Saturday 26 March, Sunday 27 March and Monday 28 March.
On Saturday 5 March, also find us at the Yate Community Centre between 11.30am and 3.00pm 
If you aren't local to Bristol, you can take advantage of our online shop and get it delivered straight to your door. 

Coming up
At the start of the year, we went to the motherland up in the Highlands to get in touch with a three brilliant breweries and we're now working hard on our first limited edition series. More details coming soon; expect smokiness! 
We've also teamed up with the guys at Gin-Jar in Somerset. Check out their selections of wicked gins and watch-out for this collaboration towards the end of April. 
Craft Beer Rising 2016

We had an amazing time at Craft Beer Rising at the end of February, meeting brewers from across the country and tasting some truly fantastic beers. 
We're happy to report that our Porter Pickled Eggs were a hit so we're looking into putting them into production on a more regular basis. 
Our Monthly Picks
India A Ketchup Mushroom
Buy Now
GingerBeard's Preserves Plum Porter Pasilla Marmalade
Plum Porter & Pasilla Marmalade
Buy Now
Seville Orange Whisky Marmalade
Buy Now
Copyright © 2016 GingerBeard's Preserves, All rights reserved.

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