About Diddly Squat Farm Real Ale Chutney
About Diddly Squat Farm Real Ale Chutney
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Packaging Accuracy. We keep product information as accurate and up to date as possible. Manufacturers sometimes change packaging, ingredients, nutritional information, allergen advice, pack sizes or branding without notice, so the product you receive may look slightly different from the images shown. If you have a question about ingredients or allergens before ordering, please get in touch and we will gladly check for you.
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The story of Diddly Squat Farm Real Ale Chutney
Cheese, meet your new best friend
A cheese sandwich without chutney is just bread having a quiet day. You know it, and so does this jar. It comes from Jeremy Clarkson's farm near Chipping Norton, the one you have watched on the telly, and the official shop says its chutneys are homemade using produce from Diddly Squat Farm. So the man who named his farm after nothing has put something in a jar. Progress.
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A farm named for nothing
Clarkson bought about a thousand acres near Chipping Norton in 2008, land that was formerly part of the Sarsden estate. A local villager contract-farmed it until his retirement in 2019, and then Clarkson took over himself. He renamed it Diddly Squat, slang for the least amount, or nothing, to indicate its lack of productivity. Honest, at least. Then the Amazon Prime Video series Clarkson's Farm came along, and suddenly a farm named after nothing was known around the world.
Forty tonnes of potatoes later
The shop exists because of an accident. Clarkson accidentally produced 40 tonnes of potatoes, which is a lot of chips for one household, so in 2020 he and Lisa Hogan opened the Diddly Squat Farm Shop. It is known for drawing very long visitor queues, and it faced a two-month closure after a council dispute over the roofing material on the building. Its products are made on the farm or by neighbouring businesses in the Cotswolds. In 2024 they reached the UK high street for the first time, via Amazon Fresh.
Where it earns its keep
Chutney is the bit of British food that does the heavy lifting and never takes a bow. It sits beside a ploughman's lunch, gets dolloped next to a pork pie, and turns the last scraps of the cheese board into a proper supper. You will open the jar for one sandwich. Ten minutes later you will be back at the fridge with a knife and a wedge of cheddar, telling nobody.