Collection: Products

Notes of cinnamon, cloves and Christmas pudding. Add to red cabbage casserole, quick pickles and winter stews.

Made from summer tomatoes. Add to soups and tomato based sauces. It is also great as a dressing mixed with olive oil, English mustard and plenty of salt and pepper.

This vinegar has a rich earthiness and delicate garlic flavour. Add to roasting lamb, roast vegetables and chicken. Mix with minced beef to make delicious burgers.

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.

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

Developed with Gaetano Farucci, former Head Chef of Michel Roux’s two Michelin-starred restaurant Le Gavroche, and Smokin’ Brothers, the recipe leads to a perfect balance of sweet and savoury.

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

A nose of apple leads on to floral, spicy notes with a touch of spirit, followed by a long, lingering aftertaste.

A less 'appley' nose than Somerset Royal, but smoother and more complex, with a velvety palate and a sweet spicy aftertaste.