Collection: Products

A slow burning taste, but one that's worth the wait.

Milky and springy, and simultaneously sweet and savoury. The name ‘Halloumi’ is restricted by PDO, and so Tim Homewood and Angela Morris had to be creative when naming this cheese, but production is just as painstaking.

Intense and deep coloured with intense aromas of nuts, honey and wood. The full and soft body has a complex flavours of walnuts, dried fruits, coffee and caramel. Full bodied, with a very lengthy finish. It’s the perfect partner for stronger cheeses, but we particularly enjoy it with Stichelton.

A rich and luscious, soft sheep’s milk cheese from King Stone Dairy. Aromas of hay and clean farmyard air and flavours of cultured cream and uncooked mushrooms.

Uncover Europe’s finest pleasures in this exquisite selection of rare delights. A treasure trove of flavours for the discerning palate.

Invecchiato IGP Balsamic Vinegar

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

Salchichon derives from the word salchicha, meaning sausage.This version is made with a combination of lean cuts and fat, and is seasoned with black pepper, garlic, nutmeg and coriander. Textured, aromatic, sweet.

Rated by the Blázquez family as their premium jamon. In 2025, received the Superior Taste Award from the International Taste Institute.

Toast for Cheese or All-Butter Crackers. Illustrated by John Broadley