About Global Harvest


Welcome to Global Harvest

  I started making Set Fruit Conserves aka "Membrillo" after being made redundant from my job as a fine food buyer just before Christmas 2009. At the time it was devasting, but it turned out to be the best thing that ever happened, because it gave me the kick up the backside I needed to begin my own journey.

Membrillo is Spanish for quince, the paste is a set conserve, or fruit cheese as they called it hundreds of years ago.

Way back in Roman times families would gather fallen fruits including quince in the orchard and boil it overnight,

so that by morning all the natural sugars and pectin would set the fruit firm in the pan, hence the birth of preserving fruits.

In all the years I worked as a food buyer, Spanish membrillo paste was all we could get and I struggled to find anything similarly made here in the UK

The cooking all started at home in the family kitchen, a few burnt pans soon followed and my first two attempts failed to set properly, but batch three was spot on.

As a kid I had spent hours in the folds of my mother's apron learning to cook. She was an amazing pastry chef and always encouraged me to explore flavours and tastes, which I guess must have stuck with me all these years.

The UK doesn't produce a consistent bumper harvest of raw fruit quince, due to our unsettled & inconsistant weather and a lack of a prolonged summer. There are a handful of British growers

but they can't supply the volume or consistency of fruit I need, so I chose to use a puree form a company in Exeter, Devon, this meant I could then explore many more flavour profiles,

some of which have never been seen before. The main difference between our membrillo and the Spanish version is the way it's cooked and some of the ingredients. Spanish paste is very granular and firm,

almost cake-like. Ours is soft- to medium-set, and smooth, without pith or any granular texture.

In the early days, I cooked it all by hand in my kitchen at home. I sold the membrillo paste to local chefs, who loved it. Quince marries particularly well with cheese, because of its delicate, sweet and floral flavour. But it's not only great for cheese boards – chefs serve it with chicken and meat dishes, too. We now supply chefs, hotels and restaurants all over the UK, including Adam Handling at The Caxton Grill in London, James and Chris Tanner of Tanners Restaurant in Plymouth and Michelin-starred chef Russell Brown at Sienna Restaurant in Dorset. We also supply British Airways, Wimbledon, Royal Ascot, Qantas Airlines, Harrods, Fornum & Mason, First Class Rail and Premier League Football Clubs. The products are alos on their way to Dubai & Australia soon.

The company is now in a very happy place, especially with the consistant Gold Star wins at the Great Taste Awards. Things have moved on from just the Quince, you now have amny flavours to choose from  – quince, fig, pear, damson plum, caramelised apple, spiced apple, Bittersweet Orange, Apricot & Ginger – with plans for more than 25 new flavours up my sleeve. I'd like to think we're now giving the Spanish a damn good run for their money.

Although we’re a small business, we will introduce new products, but in a controlled manner, so that we don’t saturate the market place & dilute the continued excitement of new & dare I say it "innovative foods". Founder: David Mason




Some of the other great products you should check out are...


 Wild Organic Fennel Pollen, Wild Dill Pollen  Acacia Truffle Honey.



Global Harvest introducing you to the New Stars*** of the Food World.