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the jam our story press logo recipes buy it contact the jam our story press logo recipes buy it contact is it a jam, a spread, or a relish?? all three! jam it on some cheese, spread it on crusty bread or relish it by the spoonful from the jar. now even smokier. is it a jam, a spread, or a relish?? all three! jam it on some cheese, spread it on crusty bread or relish it by the spoonful from the jar. now even smokier. our story it came together like magic, in the kitchen of our east london restaurant. onion jam meets smoky bacon. blimey, that's good! everyone loved it on their burgers, and demanded some to take home. we knew we had a duty to share it with the world. now even smokier. our story it came together like magic, in the kitchen of our east london restaurant. onion jam meets smoky bacon. blimey, that's good! everyone loved it on their burgers, and demanded some to take home. we knew we had a duty to share it with the world. now even smokier. press the jonathan ross show 03/09/11 london evening standard 05/04/12 the independent 06/04/2012 the grocer 07/07/2012 femail 18/06/2012 metro 09/08/2012 evening standard 07/01/2013 mail online (food bites) 07/13 metro 22/03/16 esquire magazine 06/16 woman & home magazine 06/16 prima 01/06/16 sainsbury’s magazine 07/16 a proper pig-out from east london the bacon jam cookbook the eat 17 bacon jam cookbook is a celebration of all things bacon jam and more. it’s ‘jammed’ packed full of recipe ideas from starters and mains, to booze and sweets, and just about everything in between. not only do we have our own delicious recipes, we also have a long list of amazing contributors including duck & waffle, the albion & cooper & wolf. it’s a proper pig out. pan fried scallops with carrot & chorizo jam ingredients 6 medium scallops 200g carrots 200ml orange juice chorizo jam honey salt and pepper white wine vinegar oil for cooking or butter preparation peel, chop and cook the carrots in orange juice until soft. season with salt, pepper, honey and a little white wine vinegar. pure?e. warm the chorizo jam. dry the scallops on kitchen paper, season, place in a med/hot pan with a little oil or butter and cook for about 1 1?2 min on each side until browned. plate up as creatively as you dare! carrot pure?e, chorizo jam, scallops. throw on a garnish of watercress or pea shoots if you want to show off. buy it now view recipes buy it now view recipes the bacon jam cookbook the eat 17 bacon jam cookbook is a celebration of all things bacon jam and more. it’s ‘jammed’ packed full of recipe ideas from starters and mains, to booze and sweets, and just about everything in between. not only do we have our own delicious recipes, we also have a long list of amazing contributors including duck & waffle, the albion & cooper & wolf. it’s a proper pig out. our jams bacon jam is a whole new condiment concept –a quintessentially british blend of high quality bacon, coffee, bourbon, fresh garlic & rosemary with an ambitious plan to shake up the condiment market! bacon jam was born in 2012 at the walthamstow, east london restaurant, eat17 owned by brothers james brundle & chris o’connor. when head-chef chris added premium smoked bacon to the onion jam he used to top his famous burgers, customers clamoured to buy jars to take home. and the rest is history… our jams bacon jam a smoky, sticky relish. the original - with an even smokier kick! chilli bacon jam like the original, but with punchy red chilli. onion jam a silky, sweet and moreish relish. completely vegan! chorizo jam smoky and sweet, with chunky premium chorizo bacon jam a smoky sticky relish with bacon chilli bacon jam a smoky sticky relish with a kick onion jam a sweet and moreish relish chorizo jam smoky and sweet, with a pep in its step bacon jammier a smooth, smoky relish with bacon buy it now click to see full stocklist -- buy it now -- b uy i t n o w buy it now our jams bacon jam a smoky, sticky relish. the original - with an even smokier kick! chilli bacon jam like the original, but with punchy red chilli. onion jam a silky, sweet and moreish relish. completely vegan! chorizo jam smoky and sweet, with chunky premium chorizo contact for further information and wholesale requests for bacon jam please contact: sophie allaway [email protected] 020 8986 6272 for pr enquiries, please contact [email protected] or [email protected] -- b uy i t n o w -- -- -- -- contact for further information and wholesale requests for bacon jam please contact: sophie allaway [email protected] 020 8986 6272 for pr enquiries, please contact [email protected] or [email protected] www.eat17.co.uk [email protected] pan fried scallops with carrot & chorizo jam 6 medium scallops 200g carrots 200ml orange juice chorizo jam honey salt and pepper white wine vinegar oil for cooking or butter peel, chop and cook the carrots in orange juice until soft. season with salt, pepper, honey and a little white wine vinegar. pure?e. warm the chorizo jam. dry the scallops on kitchen paper, season, place in a med/hot pan with a little oil or butter and cook for about 1 1?2 min on each side until browned. plate up as creatively as you dare! carrot pure?e, chorizo jam, scallops. throw on a garnish of watercress or pea shoots if you want to show off. bacon jam & provolone quesadilla 1 durum wheat wrap 2 tbsp bacon jam a large handful of provolone cheese, grated spread the wrap generously with bacon jam, then sprinkle with grated cheese. fold the wrap into 4 and cook in a dry pan for 2 minutes each side until the cheese is oozy. perfect with session ipa beer from three sods brewery, packed full of citrus fruits. muddy boots bacon jam hamburger patties 800g good quality beer mince (15% fat) 8 tbsp bacon jam 8 spring onions, trimmed and finely chopped 4 large pinches of finely chopped fresh parsley 2 garlic cloves, finely chopped (optional) sea salt and freshly ground black pepper a little oil for frying mix all ingredients together in a bowl using your hands so the flavours get completely mixed through the minced beef. squeeze the mixture into balls and flatten evenly into burgers. heat a little oil in a heavy-based frying pan and fry the burgers until cooked through and browned on both sides.

URL analysis for eat17baconjam.co.uk

http://www.eat17baconjam.co.uk//#press
http://www.eat17baconjam.co.uk//#ourstory
http://www.eat17baconjam.co.uk//#buyit
http://www.eat17baconjam.co.uk//#recipes
http://www.eat17baconjam.co.uk//#mobile_menu
http://www.eat17baconjam.co.uk//#thejam
http://www.eat17baconjam.co.uk//#contact
http://www.eat17baconjam.co.uk//#top

Whois Information

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Domain name:
eat17baconjam.co.uk

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 29-Apr-2015

Registrar:
Fasthosts Internet Ltd [Tag = LIVEDOMAINS]
URL: http://www.fasthosts.co.uk

Relevant dates:
Registered on: 10-Jul-2012
Expiry date: 10-Jul-2018
Last updated: 01-Dec-2017

Registration status:
Registered until expiry date.

Name servers:
ns1.aihosting.co.uk 84.18.195.50
ns2.aihosting.co.uk 84.18.195.55

WHOIS lookup made at 00:45:12 26-May-2018

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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS eat17baconjam.co.uk

  PORT 43

  TYPE domain

DOMAIN

SPONSOR
Fasthosts Internet Ltd [Tag = LIVEDOMAINS]
URL: http://www.fasthosts.co.uk
Relevant dates:

  CREATED 10-Jul-2012

  CHANGED 01-Dec-2017

STATUS
Registered until expiry date.

NSERVER

  NS1.AIHOSTING.CO.UK 84.18.195.50

  NS2.AIHOSTING.CO.UK 84.18.195.55

  NAME eat17baconjam.co.uk

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2018.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at https://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
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  REGISTERED no

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