Collection: Products

Seaweed Crackers for cheese, pâtés and dips.

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

Made with stongeground wholemeal flour, apples, sultanas and dates. Fruity and crunchy.

Made with stoneground wholemeal flour, walnuts, almonds and hazelnuts. Warm and mellow.

Made with stoneground wholemeal flour, linseeds, sesame seeds and poppy seeds.

Miller's Toast Catering Selection.

Fruity Toast particularly delicious with cheese.

Fabulous with Foie Gras. Perfect with Pâté Slim and ultra-crispy, for spreading, or nibbling.

Fruity Gluten-Free Toast, particularly delicious with cheese.

Blissful with Brie. Breathtaking with Blue Cheese. Slim and ultra-crispy, for spreading, or nibbling.

Dense, savoury and salty. First made in 17th century France, when war saw the banning of all Dutch products including Gouda. Cheese mites, usually the bane of a cheesemonger’s life, are encouraged here so as to create the cheese’s pockmarked surface.

Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.