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Truffle chips by Tartuflanghe, the new way of tasting chips.

The choice of Michelin-starred chefs including the 2* Trussardi alla Scala restaurant in Milan. A cold-extracted, single estate extra virgin olive oil that is perfect with grilled meat, vegetables, salads and on bruschette.

Pair with fish and summer salads.

Full-flavoured, with honeyed undertones. A unique Raclette made in the Jura mountains and matured by Affineur Walo, it is utterly divine melted over pork, potatoes and pickles.

At 25-30 calories per portion, these are an incredibly healthy treat

The limes of the Florida Keys are intense, which explains the popularity of Florida’s most famous dessert. Our cookies are just as intense, and are made with real lime.

Complex and fruity. Unpasteurised Parmigiano Reggiano, matured until it is 30 months old for an extra flavour dimension. The cheeses are chiselled in the maturing rooms, and immediately packed to preserve their taste and texture.

Our take on a cracker made with 31% Gold label 30 month old Parmigiano-Reggiano. Distinctly European with a touch of cool Britannia.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Made traditionally in a wooden churn and hand-moulded. It’s studded with sea salt crystals, and is a cultured butter rarely found outside of France.

Venchi’s signature cigar is filled with their worldfamous nougatine. The crunchy centre contains crushed caramelised Piedmont hazelnuts and is covered in two layers of Venchi chocolate.

Made with the finest dark Belgian chocolate. Baked short and slow for the perfect texture.

Who doesn’t love a good cream pie? The signature dessert of Massachusetts has been recreated in all its glory, in these bite-size biscuits with a sweet, creamy and custardy flavour.

Rich and heady. Jonny Crickmore combines his cultured double cream with Tartuflanghe summer truffle cream from The Fine Cheese Co. and places them in the centre of a Baron Bigod. *A whole Truffled Baron Bigod weighs approximately 1kg. 250g and 500g are a cut of a whole cheese.

For salad dressings, or drizzle over mashed or boiled potatoes.

The muddy banks of the Mississippi river gave this famous dessert its name, and our recipe is overflowing with chocolate goodness, including milk chocolate chunks and fine cocoa powder.

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.

Our take on a cracker made with 33% fresh Roquefort AOC. Distinctly European with a touch of cool Britannia.

Lightly smoked on wood, and aged. Typical of the northern region of Italy.

These refined crisps are flavoured with the most famous Ligurian sauce. The essence of basil, Parmigiano Reggiano, Pecorino and olive oil come together in a light crisp. Perfect for an aperetif!

Bright and lactic at the centre with a savoury note of mushrooms near the rind. 'Super Gold' Winner for two years in a row at the World Cheese Awards (2022-2023). Gorwydd (pronounced 'GOR-with) is Welsh for 'edge of a forest'. The judges saw the wood for the trees., Bright and lactic at the centre with a savoury note of mushrooms near the rind.

Amarena e Peperoncino (cherry & chilli) Panforte for Cheese combines a fruity sweet intensity with a chilli kick that pairs well with blue cheeses.

New York’s ‘Big Apple’ has become the ‘Big Strawberry’ for this fruity and creamy cookie with a long-lasting flavour. Made with golden syrup and real strawberry juice, they’re so nice you’ll want them twice.

A rich and concentrated dessert wine that has luscious character, intense flavours of caramelized fruits, pear melon and almond, and is rounded and balanced by good acidity on the finish. You must be over the age of 18 to place an order for this product.

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

An aromatic, chunky sauce made with chopped tomatoes, fresh herbs and garlic.

Sweet, tart and thicker than most nectars.

Drape with Prosciutto di Parma and serve with a chilled glass of Prosecco for the perfect Aperitivo to any Italian feast.

Rich, velvety, and spoonably soft, Vacherin Mont d’Or has a luscious, buttery texture with deep savoury notes and a gentle, resinous aroma from its spruce bark.

The milk chocolate filling also contains candied Sicilian orange peel for a real zesty hit, and the cigar is covered in two layers of Venchi chocolate.

Lean, soft and delicate, with hints of spices and herbs. Typical of the northern region of Italy.

The dark-chocolate lover’s cigar. An extra dark chocolate filling is covered with two layers of Venchi chocolate.

Intense flavours of blackberry, cherry and autumnal fruits mingle with grilled meats, mineral and leather. Well structured with the medium body supported by subtle tannins and fresh acidity. You must be over the age of 18 to place an order for this product.

Deeply flavourful, with natural sour notes. Perfect with soft cheeses such as Brie de Meaux.

Classic Tuscan hard biscuits, to serve dipped in Vin Santo. Marabissi Cantuccini are heavily laden with sliced almonds and have a just-baked taste.

The arabica beans bring finesse and flavour, and the robusta beans bring strength, depth and crema.

Low water' aromatic ham from Emilia-Romagna. It is characterised by the soft pink colour of the slices, a particularly delicate perfume, a velvety texture, and a sweet flavour.

Our take on a cracker made with freshly grated Gruyère, Emmental and a dusting of seasalt. Distinctly European with a touch of cool Britannia.

If you can't decide between a white, milk or dark chocolate drunken cherry, why not have them all?

A classic pesto, made with Genovese basil. Thick in consistency and full in flavour.

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality white chocolate. An alcoholic, liquid, chocolate experience like no other. (May contain cherry stone!)

Burrow hill farm pressed Somerset cider-medium dry.

Enhance your dishes with the taste and the flavour of the black summer truffle.

Pair with tomato-based sauces and caprese salads.

An intensely fruity sauce made with Italian tomatoes, salt, basil, garlic and extra virgin olive oil.

This is Torres signature oil. Available in 25 cl and 50 cl bottle sizes.

Pair with stir fries, meats and roast potatoes.

Awarded 'Supreme Champion' and 'Best Rind Washed Cheese' at The British Cheese Awards 2025. Firm and smooth. A sweet, rich paste edges to savoury flavours at the rind.

A healthy treat that's great in a gin and tonic, or can be used to decorate a cheese wedding cake

A rich tomato sauce made with olives and capers. Great with pasta and braised beef dishes.

A carefully seasoned, spicy arrabbiata, with a hint of basil and a gentle chilli kick.

Bella do Cerignola DOP and Coratina DOP olives are cold pressed within hours of harvest. The result: a bright green colour, an intense floral aroma, and a delicate flavour with a slightly bitter aftertaste.

Rich pistachio chocolate shells hide a delicious, sweet and savoury pistachio cream inside.

Deep brown in colour with an intense nose of molasses, dates and prunes. The palate is full and sweet with flavours of treacle, raisins, candied peel and figs. Well structured and velvety in the mouth. You must be over the age of 18 to place an order for this product.

Elegant and fresh, creamy and fruity and has fine steady bubbles.

The World Cheese Awards Supreme Champion 2023. Buttery and rich. Gentle and plump when young; yielding, sweet, and spiced when mature.

Available between January - early May. Supple and mouth-coating. Rich, nutty and even meaty at times. Available in Quarter Cut (approx 250g)

In the north of Madagascar, the plantation of cocoa is surrounded by tamarind trees which give the beans their unique fruity flavour. Very sour a high cocoa content, this chocolate reveals a certain bitterness and fruity, citrus notes.

Roasted and salted hazelnuts coated in truffle juice.

Succulent and sizeable Bella!

Sweet and luxurious with mild spice notes.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Pulpy fruit and juice in balance. Not filaments floating in liquid or suspended in jelly.

Richly buttery, ‘sashimi’- cut belly slices from the meatiest part of the fillet.

A fresh, slightly citrus flavour that delicately balances the richness of the milk. First hand-made some 40 years ago in the coachyard of the 18th century Sharpham House, from the milk of Jersey cows brought by train from Essex to a valley overlooking the River Dart. From estuary to estuary.

One of Babbi's most iconic creations. Beautifully wrapped, thin waferini layers filled with fine vanilla cream and coated with dark chocolate.

Firm bodied but with a rich, creamy mouth feel. Gently sweet with notes of almonds. Hand-made in the style of traditional Cheddar, but with local goats' milk, this cheese is clothbound and matured for around six months to develop a well-rounded character quite unlike other goats’ milk cheeses.

A delicate oil for dressing avocado, beetroot, mâche, or grilled fish.

A delicate, fruit treat that can be eaten at any time of the day

Goccia Nera IGP Balsamic Vinegar (Black Drop)

Simply made for one another. The tart and edgy-acidic quince and the juicy-sweetness of the apple complement one another quite wonderfully. This frucht-secco provides a particularly harmonious partner to salads with walnut oil dressing, or to savoury dishes such as an onion tart.

White Balsamic Vinegar

Delicate and smooth. Subtle ‘goatiness’ with a nut-shell finish. Named after a rebellious Christian sect from the Middle Ages and decorated with the region’s Occitan cross. Made by the Fricker family in Saint-Félix-Lauragais and ripened for the thinnest of wrinkled rinds and the complexity of gentle, sweet milk.

Deeply flavourful, with natural sour notes. Perfect with blue cheeses such as Colston Bassett Stilton.

Smoke meets grassy notes to produce an even more complex flavour. The cheese is most smoky near the nose, but the more complex, classic Cheddar flavours and grassy notes become more evident towards the rind.

Ann-Marie Dyas Award and Best Modern British Cheese Award Winner at The British Cheese Awards 2024. Smooth and succulent. Seasonal semi-firm sheep's milk cheese.Due to the use of ewes' milk, Bibury is only available seasonally - so taste it while you can!

Delicious as a pasta sauce, or when spread on bruschetta.

Unique and aromatic with honeyed notes.

Imagine the fizz of Champagne combined with fresh-pressed local fruit - and no alcohol. Frucht-Secco has arrived!

All the way from Hawaii, this fruit is a one-of-a-kind

Conspicuous fruit with naturual bright colour. Not mush, not jelly, not gloopy, not runny.

Made with wild nacional arriba cocoa. Soft and delicate, with notes of jasmine and orange.

Made with the finest dark Belgian chocolate.Baked short and slow for the perfect texture.

Basil oil is for summer salads, grilled fish, or to add to Gazpacho.

Goccia Argento IGP Balsamic Vinegar (Silver Drop)

‘Mushroom’ and ‘meaty’ flavours. A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.

A full-bodied port with luxurious berry notes. This port’s jammy-ness makes it a perfect partner for Blues such as Beauvale or Gorgonzola Dolce.

Aromas of ripe stone fruits, cherry blossom and a touch of fresh raspberry on the nose. The palate is crisp and refined with summer berries and a fresh grapefruit acidity. You must be over the age of 18 to place an order for this product.

From vintage apple orchards, a blend of juice and Cider Brandy. Matured in oak barrels to produce a full-bodied, honeyed, and warming digestif.

Eat like an Italian, and serve with warm butter and shavings of Parmigiano-Reggiano.

Concentrated black fruits and chocolate on the nose. The palate is full bodied with blackberries, black olives, dark chocolate, balsamic and notes of wild herbs. You must be over the age of 18 to place an order for this product.

A modern reinvention of a Belgian classic, REX was developed by Frederic Van Tricht and Brouwerij Anders to pair perfectly with cheese. Floral and bitter Cascade hops balance out typical Belgian sweetness for a refreshing and clean flavour profile. Please note, the BBD on this product is 9th July 2026

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.

Babbi turn to the dark side, as their signature waferini has their traditional vanilla cream filling replaced by the most luxurious dark chocolate cream for a real taste of refinement.

A Sancerre with finesse and precision, and that combines a firm structure with an aromatic blackcurrant character. The finish is long and zesty with notes of rich gooseberry. You must be over the age of 18 to place an order for this product.

Intensely sweet and fruity. Crystalline and fudgy texture. A cheese dedicated to the founder of the caseificio, Duilio Fiorini, and matured for one year in the family’s caves. Duilio’s daughter, Angela, considers this the company’s cheese per eccelenza.

A Belgian Trappist ale with a pale golden color, fruity aroma, and a refreshing, balanced taste.

A rich blend of natural aromas and flavours. Produced with Marcona almonds and milk chocolate 46% cocoa.

Custard-like texture. Lemon and olive flavours. The perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.

A Belgian Trappist ale with a deep, dark color, complex flavors of dark fruits, caramel, and a strong, warming finish.

12 Soft Hazelnut and Almond Pralines Made With Milk Chocolate 36% Cocoa and Hazelnuts or Almonds.

A trio of ingredients in three individual, square crackers that move the humble cracker in a new direction.

The chocolate for fans of intensity. Uniquely rounded notes with a warm cocoa taste and flavours of black pepper, nutmeg and cinnamon.

Invecchiato IGP Balsamic Vinegar

Fudgy and floral. Malty and meaty. A classic Trappist-style cheese with a twist. Cheesemaker Johan Deweer initially washes this cheese in REX Belgian Blonde Ale, letting hints of malt and hops marry with this already funky wheel.

This salamino has an intense aroma, with a strong and savoury profile. The defining characteristics of the Salame Toscano are the hints of garlic and black peppercorn, which combine harmoniously with the meat.

Organic unfiltered (cloudy) juice.