The Bath Oliver Preservation Society

"Men Have Witnessed The Dinner Ceremony On Flagships, Where The Steward Still Called It 'Claret' And A Bath Oliver Appeared With The Cheese..."  The Pound EraHugh Kenner


We have fought bravely and returned with the spoils of battle! 
There WAS a production run of Fortt’s Original Bath Olivers in mid-December. 
They were dispatched to marketplaces around the world, and they should become available in all GOOD grocers imminently.
What follows is a partial list as provided to us by United Biscuits and their wholesalers. This list is by no means complete, and if you are or know someone who has stock or sells Bath Oliver biscuits, please be in touch so we can update our list!

  • Upton Grey Village Shop 
    Upton Grey, Basingstoke RG25 2RA
  • Murrays General Store 
    The Goods Shed Station Rd W, Canterbury CT2 8AN
  • Secretts
    Chapel Ln, Hurst Farm Hurst Farm, Milford GU8 5HU
  • Greensmiths
    27 Lower Marsh, Bishop's, London SE1 7RG
  • East Hoathly Village
    Shop 2 High St, East Hoathly, Lewes BN8 6EB
  • Flower Farm Shop
      Oxted Rd, Godstone RH9 8BP
  • Teddington Cheese
    42 Station Rd, Teddington TW11 9AA
  • Rye Deli
    8-10 Market Rd, Rye TN31 7JA
  • Wye Butchers And Deli
    17 Church St, Wye, Ashford TN25 4ER
  • Holwood Farm Shop
    Yellow Barn, New Rd Hill, Keston BR2 6AB
  • Jeroboams
    Holland Park, 96 Holland Park Avenue, London, W11 3RB
  • Partridges
    2-5 Duke of York Square, London SW3 4LY
  • Fiveways Fruits
    306 Ditchling Rd, Brighton BN1 6JG
  • The Cheeseboard
    26 Royal Hill, Greenwich, London SE10 8RT
  • Shepherd Foods
    59-61 Regent's Park Rd, Primrose Hill, London NW1 8XD
  • Cuculo Deli
    69 High St, Heathfield TN21 8HU
  • Dhyan Group
    63-65 Church Rd, Barnes, London SW13 9HH
  • Deli Downstairs 211
    Victoria Park Rd, Hackney, London E9 7JN
  • H Gunton
    81-83, Crouch St, Colchester CO3 3EZ
  • Hobsons Deli And Café
    21 High St, Manningtree CO11 1AG

It is with a heavy heart, dear reader, that we must inform you that the divine Bath Oliver has been discontinued without even the dignity of a press release. 
This unconscionable decision was executed by Jacob’s and their parent company United Biscuits. On October 7th The Daily Telegraph broke this sad news in a letter by Mr. Peter Sitch. This was soon reiterated by the BBC Today radio program at 7:44 AM GMT. 
We know dear reader, how baffaling  this must be to you. But indeed, we have verified it ourselves with United Biscuits. Initially, the impression Mr. Sitch received was that the stalwart Bath Oliver was being discontinued. In later correspondence with us, the representative of Pladis/United Biscuit indicated to us that the line had been “de-prioritized” due to COVID-19, leaving us with the impression that it could return when normal life resumes. United Biscuit and its subsidiary appears to be toying with this staple food, and needlessly leaving our biscuit’s future hanging in the balance. 
We implore you, dear reader, stay strong! We call upon you once more to take up metaphorical arms and the mighty pen, for we have power! 
1. We ask you to write your MP, your Congressmen or Representative. Most of all, write to United Biscuit and Jacobs. 
2. We call upon you for a full boycott of United Biscuit products. Not a crumb shall touch our mouths until we see our anointed biscuit returned. A partial list of products can be found below. 
3. In this perilous time, we know you cannot go without a Bath Oliver, so a recipe can be found on this page. 

We have weathered this storm before. The Bath Oliver has never left our hearts, but many of us remember the dark days in 1984 when the archetypal biscuit was first stripped from us. We persevered, stayed strong and true, and because of our persistence the resplendent Bath Oliver was returned to our grocer shelves and to our homes. Dark as this day may be, with our united effort we can again affect the resurrection of our beloved biscuit.

United Biscuits

Pladis/United Biscuits is the parent company of Jacob’s and Pladis, the holding company is one of the largest producer of biscuits in the world. The best way to contact them is with the email and phone number below:

Call: 08081 449 454

Jacob’s is the licensed manufacturer of the Original Fortt’s Bath Oliver Biscuits. No doubt Jacob’s is familiar to most of you. The best way to contact them is through their Facebook and Twitter sites below:

About us

We are a society for the purpose of preserving the original Bath Oliver. We do outreach and education to support, bolster and maintain the tradition of the Bath Oliver biscuit. It is a collaborative effort, and we welcome all comments, criticisms, and concerns. If you feel we have overlooked or misrepresented something, please let us know.

A word about donations:

We are gratified that we have been inundated with requests to donate to our humble society. As it stands, there is a small group of us, lucky enough to be able to shoulder the burden of this small project. However, if you insist, please contact us.  We can no doubt make an arrangement. We want to thank you ALL for your kind words and effervescent spirit.


These are some recipes found across the World-Wide Web. 
Many of you will be looking to make your own Bath Olivers at home for the times when it is increasingly difficult to find the Original Fortt’s Bath Oliver. 
These recipes are what we have found to be a reasonable approximation of the Bath Oliver. You might use them while our recipe testers work to finalize a recipe for a more accurate People’s Bath Oliver.


2 tbsp Warm Water
1 tsp Dried Yeast
50 g Butter
150 ml Milk
½ tsp Salt
12 oz Strong White Flour

As lifted from Ladies, A Plate

    Getting ready

  1. Sprinkle the yeast onto the warm water and leave to soften. Heat together the butter, milk and salt until the butter melts, pour into a large mixing bowl and set aside until it is just lukewarm.

    Making the dough

  1. Add the yeast to the warm butter and milk with about ½ cup of the flour and mix together until smooth. Cover with a plate and set aside for 10 minutes.
  2. Add the rest of the flour and mix with a wooden spoon, until a soft dough forms. Add a little more warm water if you need to.
  3. Knead the dough until it is smooth, cover with a cloth and leave in a warm place for 15 minutes, or about an hour at room temperature.
  4. Preheat the oven to 325º F / 160º C.
  5. On a floured bench roll the dough into a rectangle about ½ in / 13mm thick.
  6. Fold the bottom third of the dough up, and then the top third down on top of it. Rotate the dough so that the folded edge is on the right side. This is one 'turn'.
  7. Press down all over the surface with the rolling pin, then roll out again and repeat. The 1905 recipe that I use suggests giving the dough 8 or 9 'turns', but I usually stop after 6 turns.
  8. You will find that the dough resists rolling after a couple of turns, and keeps shrinking back, so cover it with a cloth and leave to relax for about 5 minutes before you continue to roll.
  9. Once all the turns are done, rest the dough for another 5 minutes, then roll it out as thinly as you can - no thicker than ¼ in / 7 mm.
  10. Cut into large circles about 3 in / 8 cm diameter and place them on wetted oven trays
  11. Prick all over with a fork, or I use the blunt end of a bamboo skewer.
  12. Bake for about 25 minutes until golden brown and crisp, rotating the oven trays half way through.
  13. I don't roll out the leftover scraps of dough but cut them into smallish, irregular pieces and bake them with the biscuits, They become almost pretzel-like.


1/2 tsp Dried Yeast
100ml (approx) Lukewarm Milk
1/2 tsp Sugar
100g Butter
400g Plain Flour
1/2 tsp Salt

Lizzie Collingham's Recipe from The Biscuit: The History of a Very British Indulgence as it apperd in William Sitwell's piece in The Telegraph on 7 October 2020


  1. Dissolve dried yeast in the milk to which you have added a dash of sugar.
  2. Rub the butter into the flour. Add salt. Make a well in the middle and pour in the milky yeast mixture. Mix to a dough and knead lightly.
  3. Then allow to rise for 90 minutes.
  4. Knead again until the dough is smooth, before leaving to rest again for 30 minutes.
  5. Roll out to a thickness of a pound coin and use a mug or teacup to cut into rounds. Place on a lightly greased baking tray and dock them all over (prick with a fork).
  6. Allow to rest for a final 30 minutes. Preheat the oven to 190C (fan oven 180C) and bake for 15 minutes, or until lightly golden and crisp.

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