Welcome to the Food Float local area Thursday delivery service. We’ll be taking orders for Thursday 13 October until 10am on Wednesday 12.

We hope you’ll enjoy browsing in our online shop below which throughout the year offers eggs, milk, cream, coffee, bread, cake and pastries, bacon, sausages and ham, cheese, pasta, rice, oats and muesli, seeds and nuts, muesli bars, butter, honey, and chutneys, jams and marmalades – and not forgetting, of course, our large and small seasonal veg boxes. At appropriate times of the year we add to the shop items such as asparagus, damsons, medlars, new potatoes, plums and strawberries, and hampers, hot cross buns and mince pies.

There is no delivery charge, just an £11 minimum order. If you’d prefer to place your order by email rather than use the online shop, or would like to discuss setting up a regular or semi-regular order, you can do so by contacting Maddie at

Our preferred method of payment is by online transfer (after you’ve placed your order you’ll receive an automated ‘order confirmation’ email containing our bank account and sort code details) though we are happy to accept cheques and cash. Payment can also be made, including by card, at the Stall. We would be grateful if accounts could be settled within a week of delivery. Thank you for supporting our network of local producers and growers. 30+ at last count!

Damsons. Dorking Community Orchard.

Out of stock
Product Details

A good use for these very local damsons!

750g damsons, washed and stalks / leaves removed
400g castor sugar
1 litre gin (vodka works equally well)

Prick damsons with a fork, or freeze for a couple of hours then bash them a bit with a rolling pin. Put all the ingredients into a large clean Kilner jar. Shake or turn every day until the sugar has dissolved, then leave in a cool dark place for approximately two months. Strain through a muslin cloth or coffee filter and decant into jars. You can play around with the flavours when you start - cinnamon, orange peel, cloves, pears or star anise all give a different twist.

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