A full range of Sophie's Touch Products is stocked at Le Loft.
However, due to space constraints, I can only carry a smaller
range at local Farmers' Markets.
I also have a stall at various food fairs, local events and even the
occasional car boot! Please phone to discover where I may be
closest to you.
Let me introduce you to the marinated
green and black olives that
come from Provence, including the very queen of olives herself,
the organic Tanche, which I get directly from the oliviers in Nyons.
I also prepare and sell the top-of-the-range (French green) olives
intense (French black) olives
(Spanish green) olives sevillanes.
Never far away from these are
delicious marinated feta and creamy goat cheeses, some of which I hunt
down from small independent goat farms in the French Alps. (Please let
me know if you like your cheese strong, as I tend to play a bit safe on
this score: my really strong cheeses are held in a bomb-proof safe at
the bottom of the garden!) I also make flavoured
malt, cider, white balsamic and red balsamic vinegars. My flavoured
salts (fleur de sel
and grey salt) are as versatile as they come.
I infuse Extra Virgin Olive Oils
with herbs, including rosemary and bay leaves - that I pick locally,
mainly around Coverack, on The Lizard Peninsula and in Penwith.
I dry these herbs myself, including the wild thyme
that I pick in the village of Serres, half-way up the Southern French
Alps. Its speficic terroir
gives it its distinctive, uniquely
item of which I'm proud, and which you very rarely see for sale, is my
home-made red wine vinegar made following a method handed down in our
family. This contains a 'mother of vinegar' - you add leftover red wine
to it to make your own wine vinegar. Merci
made from local apples, is a new addition to my pantry this year.
My cured lemons and gingery limes can be used to add an exotic touch to
roast chicken, BBQ'd fish (locally-caught, of
course), cheese platters
and salads. For those with a
sweet tooth, I make a selection of unusual and yummy fruit syrups,
fruit preserves, marmalades, jams and honey-like syrups.
These are made with seasonal fruit from my part of Cornwall:
apples from Coverack, marrows from Perranuthnoe, raspberries and
strawberries from the Lizard, to name only a few.
My Provençal fruit jams (genuine overripe apricots, figs from the
abandoned vinyards, scrumped plums from the hedges etc.) will be back
next summer due to popular request...