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12 Alabama Food Makers to Keep Your Eye On
Give the gift of local flavor this holiday season! These 12 Alabama food makers are showing the country that the Heart of Dixie has complex, exquisite taste!

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Le Cordon Bleu

Graduating from Le Cordon Bleu London can open a multiple number of career doors, Alumna Rebecca Williamson chose to start her company on the gourmet condiment market.  Part of the condiment family, chutney, like jams and jellies, can be chunky or smooth, and served with cold meats, cheese and crackers, vegetables and, in many parts of the world, it can be served as part of a complex dish or as an easy and sophisticated appetizer.


The Style Gathering

Last week I included Holmsted Fines in my Gift Guide for Buying Local. Owner Rebecca Williamson and I traded a few emails after the post and decided to get together and share a few recipes using her delicious chutneys.  Rebecca trained as a chef in London and discovered how diverse chutney can be in the kitchen.  Personally I am a huge fan of serving it on a cracker with cream cheese, but below are three super easy, healthy and tasty dips that can be served with chips, veggies or meat.



Southern Living

2017 Southern Living Food Awards: Best Southern Made Products
Last-minute party planners know that chutney is the real game changer on the cheese board. Rebecca Williamson's Green Tomato Chutney combines her European culinary training with her Alabama roots.

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Cuisine Noir Magazine

Chunky, juicy and bold - this sweet chutney looks like caramelized onions in a jar. The vinegar scent tickles the nose while stimulating the appetite. The acidity complements the sugar, making the delectable onions irresistible. Try it on a butter cracker with brie or put it on a burger to give it life. You’ll thank us and creator Rebecca Williamson.


Alabama Newscenter

Rebecca Williamson is on a mission to make chutney as commonplace as ketchup. The relish with a wide range of uses is popular in other countries, but is less known here.



Village Living

Most people are wary of trying chutney, says Rebecca Williamson. The name conjures up images of a spicy Indian jam, and how Williamson describes it — a British condiment made of fruit, sugar and vinegar — might sound a little strange to Americans. But most who give in to her pleas to taste her Holmsted Fines chutneys end up buying a jar. 


Atlanta Journal

We love using a tablespoon of chutney in any place we’d use pepper jelly – to spike up a bowl of grits, on a cracker with a mild cheese, to glaze a pork chop or chicken breast. Rebecca Williamson of Birmingham graduated from Le Cordon Bleu in London and that’s where she gained her appreciation for this very English condiment.

Middleborough Farmers Market

Created by Le Cordon Bleu London grad and Alabama native, Rebecca Williamson, Holmsted Fines is an all-natural line of chutneys grown in the south. With just a twist of a jar, this pantry essential beautifully complements cheese, meats, bread and can also make an amazing sandwich. Foodies will always find new ways to integrate this condiment into meals.

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Latin Times

No cheese platter is complete without Holmsted Fines Chutney. This award-winning brand is a versatile item often used in a traditional English kitchen. Holmsted Fines chutney is an incredibly flexible and savory condiment that contains fruit, vinegar, sugar, and spices and distinguishes dishes in just seconds.