Date: 24.08.2026 Ghemu Farm has been named a finalist in the Best New Business category at the West London Chambers Business Awards 2026. The awards recognise businesses across West London and celebrate their achievements, growth and contribution to the local business community. A new chapter Ghemu Farm was created by Alexandra Ghemu as a sister […]
Date: 28.07.2026 Ghemu Farm is delighted to announce that its Traditional Quince & Lemon Jam has received a Great Taste 1-star award in the Great Taste Awards 2026, organised by the Guild of Fine Food. The recognition comes during Ghemu Farm’s first year and marks the first Great Taste award for the young brand. A
Ghemu Farm’s Traditional Quince & Lemon Jam wins a Great Taste 1-star award Read More »
An article from Euronews recently suggested that sauerkraut is gaining attention in the United States, with part of that interest linked to comments from Robert F. Kennedy Jr. about his diet built around meat and fermented foods. It is easy to call it a trend. It probably is, in the way these things tend to
Sauerkraut isn’t new. The story around it is. Read More »
The year has only just begun, and we are ready to share a small but important update. Recent work focused on testing our traditional courgette jam recipe, and the results met our expectations. The recipe required several rounds of testing across multiple batches. Each batch followed the same ingredients, but preparation methods varied slightly. These
Courgette jam testing, January 2026 Read More »
2025 marked the end of an important year for Ghemu Farm. This year became the true starting point of the project. The idea had been present earlier, and the first tea seeds were planted in December 2024, but those early attempts did not result in viable seedlings. The work gained real structure and direction in
Year in review: 2025 Read More »
People often talk about farms in terms of land, buildings and future plans. Those elements matter, but they do not define the starting point here. Ghemu Farm begins with the history of the Ghemu family. The earliest known ancestor of the family, Matei Ghemu, was born in the 1690s. The family lived for generations in
Where Ghemu Farm starts Read More »
Family recipes often appear straightforward at first glance, but practical work quickly exposes their complexity. Many of these recipes exist as handwritten notes, partial records or habitual actions rather than clear instructions, and they depend on assumed knowledge that once passed naturally between generations. Measurements remain undefined, timings rely on experience, and several steps reflect
Working with family recipes today Read More »