We list here our savoury tarts. We make them using cream and free range eggs. We try to only use local cheeses (with the exception of parmigiano cause its soooo delicious), which five years ago we were unable to do. Now we have some very good Norfolk producers including Catherine Temple and Ellie Betts (see our Friends page), which encapsulates what we are trying to do with our food - connect it to the land around us.