J. Friend & Co is a Christchurch based producer specialising in raw, vintage honey that celebrates the specific origins and beekeepers behind every jar. They founded the brand to return dignity to the artisan beekeeper and to introduce food lovers to the complex, unadulterated flavours of honey in its purest state. By avoiding heat treatment and fine filtering, they ensure the honey retains its natural beneficial properties and the nuanced characteristics of the New Zealand landscape.
Origin: Christchurch, Canterbury
Category: Pantry / Honey & Wellness
Availability: Online, selected supermarkets, and gourmet stockists
Website: jfriend.co.nz
What J. Friend & Co actually makes
J. Friend & Co centres their range on the concept of “vintage honey,” where each batch is treated with the same respect as a fine wine. Their collection is defined by Raw Honey, which is never creamed or blended to a standard industrial profile. This results in a product that reflects the specific climate and floral sources of a single region and season.
Their Beechwood Honeydew is a standout technical product. Unlike floral honeys, it is produced from the sap of the New Zealand beech tree, resulting in a dark, silky liquid that does not crystallise. It has a resinous, malty profile that is less about simple sugar and more about deep, savory umami.
Beyond the jars, they have developed the Apis Wellness range, which includes Mānuka Honey Lozenges and Bee Pollen. They focus on the functional benefits of honey, utilizing high grade Mānuka with verified lab results. Their range also features Raw Comb Honey, offering the most tactile and original way to experience the hive, with the wax providing a structural “chew” that contrasts with the liquid gold.
Where J. Friend & Co fits in a real kitchen
J. Friend & Co sits in the “premium ingredient” space. These aren’t honeys to be hidden in a heavy bake; they are designed to be the finishing touch that defines the flavour profile of a dish.
The products work best when:
- They are used raw to preserve the delicate aromatic compounds.
- They are paired with artisanal cheeses or fresh fruit to highlight the “terroir” of the honey.
- The goal is to provide a specific floral or earthy note rather than just bulk sweetness.
You’ll see them used in:
- Cheese boards: Where a dollop of Wild Thyme or Pohutukawa honey provides a floral bridge to sharp or creamy cheeses.
- Technical breakfasts: Drizzling Beechwood Honeydew over Greek yoghurt or sourdough to add a complex, forest-floor depth.
- Wellness routines: Using their high-UMF Mānuka or Apis lozenges as a functional tool for immunity and digestive health.
Ideas on how to use
Use their Wild Thyme Honey specifically with roasted lamb or root vegetables. Its high concentration of herbal oils provides a built in seasoning that complements the savory fats of the meat.
Their Beechwood Honeydew should be treated as a liquid seasoning for savory dishes. Whisk it into a vinaigrette for a bitter leaf salad; the honey’s malty sweetness balances the acid of the vinegar without being cloying.
For the Raw Comb Honey, serve it as a centerpiece on a grazing platter. Encourage guests to cut off small chunks to eat with a sharp cheddar. The wax is completely edible and provides a unique textural “snap” that keeps the honey on the palate longer, allowing the flavours to develop.
Product highlights
The Beechwood Honeydew is a defining product for the brand. It is an exercise in regional specificity, capturing the essence of the South Island beech forests. It is stable, dark, and offers a sophisticated sweetness that is uniquely New Zealand.
Their Vintage Honey Sampler Boxes are the ultimate discovery tool. They allow the consumer to taste the difference between varieties like Manuka, Kamahi, and Rata side by side, effectively acting as a tasting flight for the New Zealand wilderness.
The Raw Comb Honey represents the brand’s “minimal intervention” philosophy in its most visual form. It is honey exactly as the bees made it, providing a rustic yet elegant addition to any shared table.
What separates J. Friend & Co from other honey brands
The main difference comes down to traceability and beekeeper recognition. They don’t just sell honey; they sell the story of the person who harvested it. Every jar is a record of a specific location and beekeeper, moving away from the “commodity” model where honey is bulked and blended to achieve a uniform, supermarket friendly consistency.
There is also a technical focus on raw, unpasteurised processing. Most commercial honeys are heat treated to prevent crystallisation and fine filtered to remove pollen, which strips the honey of its character and health benefits. They refuse these steps. When you eat one of their honeys, you are tasting the “volatility” of the season—the bits of pollen and the natural enzymes that provide a more sophisticated mouthfeel and a cleaner, more vibrant finish.
In an industrial jar, the flavour is standardised. With J. Friend & Co, the flavour is an honest reflection of the hive’s environment. This means the honey might change slightly from year to year, which they celebrate as a signal of quality and authenticity. It is the difference between a mass produced lager and a single vineyard vintage.
Buying notes
Start with their Beechwood Honeydew if you want a versatile, non-crystallising honey that works across both sweet and savory dishes. If you are looking for a gift or a way to explore the range, the NZ Honey Sampler is the best entry point.
Check the labels for the beekeeper’s name and the region. If you prefer a milder, buttery honey, look for Pohutukawa or Kamahi. If you want something bold and medicinal, go for their Mānuka range.
Editor’s take
J. Friend & Co only really makes sense if you appreciate the narrative of the source. If you just want “sugar” for your tea, their honey is wasted. But when you taste it as a standalone ingredient, the “technical why” of the brand becomes clear. The honey acts as a liquid map of New Zealand. The herbal intensity of the thyme, the forest depth of the honeydew, and these are flavours that can only be captured through minimal intervention.
They force you to be a more intentional cook. You aren’t just “sweetening” a dish; you are adding a specific botanical profile that changes how the other ingredients interact. It is about the reality of a shared table, where the story behind the food is just as important as the taste.
First image source: J.Friend & Co.
