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A Gewurztraminer with a complex palate with plenty of fruity and spicy character. A dry acidity balances the tropical fruit and a slight minerality leads into a long refreshing finish. You must be over the age of 18 to place an order for this product.

Produced by one of the finest growers in St Veran, this is a wonderfully structured wine, showing white fruits with hazelnut and a hint of citrus to provide balance. You must be over the age of 18 to place an order for this product.

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

Add to your sauces for game, venison and root vegetables. Drizzle a few drops on sweet fruits and ice cream. Its intense fruity flavour makes great salad dressings.

Thin slices of select potatoes of the aromatic, golden-yellow "Agria" variety are browned by hand in sunflower oil to the perfect crispiness and then finished with a pinch of fleur de sel. But beware: These chips can be addictive!

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

Stone fruit combines with notes of melted butter and toast imparted from 10 months ageing in French oak barrels. Fresh acidity and a flinty mineral character from the limestone soils balances the rich character and creamy texture, finishing long and complex. You must be over the age of 18 to place an order for this product.

A delicious coffee that is low in acidity and has a sweet and delicate taste - by far the best decaf we have ever tasted.

This vinegar will work well as a marinade for chicken and fish. Alternatively, try adding mustard and oil to make a light sauce. Add a teaspoon to cordial and gin.

The beautiful grain of the wood follows the tortuous way the trees grow, making each board unique. The boards are hard-wearing, and easy to clean.

Hazelnut creamy spread.

Creamy caramel with a slight piquant note.

Precious 'Cioccodelizia' powder to make cups of classic traditional thick Italian hot chocolate.

White Balsamic Vinegar with Thyme

Beautifully wrapped, thin waferini layers filled with fine Pistachio cream and coated with white chocolate.

A sweet and intense accompaniment, delicious with blue cheeses.

Dark, sticky and rich. Delicious with hard cheeses such as Cheddar.

A pleasant warmth from the smoked Paprika de la Vera DOP.

Table sea salt and seasonings for grilling, salads, soups, marinades and sushi.

The nose is intense with aromas of cassis, bergamot, orange and wild flowers. On the palate, it is fruity, fresh, round with polished tannins giving a pleasant texture.

Gin of a different persuasion

Dark Chocolate with Pistachio and pinch of salt.

Sugar-coated almonds, sugar-coated pistachios, and sugar-coated almonds with apricot, berries and vanilla.

Milk and dark chocolates filled with zabiaone, the decadent Italian dessert.

Succulent, creamy and rich.

Flor de Sel and Moscatel Sherry Vinegar.

Ready to use. Add to whatever you are cooking. The longer they simmer, the tangier the sauce.

Crumbly and tangy. Rich, mouth-filling creaminess.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

Affinato 12 Year ABTM DOP Balsamic Vinegar

Pork shoulder, sparingly seasoned and simply dry-aged for a minimum of three months.

Slate board for cheese and charcuterie.

Balanced, yet distinctly truffled. The best of its kind.

We have been searching high and low for a cheese board big enough for an entire Brie de Meaux, and finally we have found one! This gorgeous cheese board is hand-made from sustainable mango wood.

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

Sweet pineapple and fresh turmeric, gochugaru and black pepper. Golden-hued, and fruity, tangy and warm. For grilled meats and fish, tacos and poke bowls.

With beetroot and red cabbage, to balance the tang of fermentation with natural sweetness. Vibrant, crunchy and versatile.

The vinegar can be used to enrich sauces, stews and casseroles. It works well with game, duck and sausages. The deep berry flavour makes delicious salad dressings.

This vinegar will pep up your pies and crumbles: add to the stewing fruit for a flavour burst that brings out the natural sweetness of the fruits. Also great in pork dishes.

Marinated with basil, oregano and a touch of garlic.

Sweet, rich and spicy. Drizzle over melon. Use in Asian inspired dishes. Add a few drops to honey, lemon and hot water for a comforting winter drink.

The 'house' classic recipe.

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

Sweet, tangy, fruity. Suitable for spring salad dressings, drizzled on ice cream, or added to a stir fry of spring vegetables. It is also great as a sauce or marinade for fish. Try it on mackerel or scallops.

Fermented jalapeño chillies, onion, garlic and salt. Just that. Bold and rich, with a smoky tang.

Rich and earthy. Great for drizzling over roast vegetables. Use to pickle beetroot and red cabbage. Add to vegetable stews and meat casseroles.

The sweetness of the pork is complemented by the delicate fragrance of fennel for a long-lasting flavour.

Ready-to-use caperberries, medium-sized so as to maintain their fleshy texture despite being preserved in oil

Infused with turmeric, fermented garlic and a hint of chilli, to produce a golden-hued,milder profile.Bright and balanced for kimchi newcomers.

Extra Vecchio 25 Year ABTM DOP balsamic vinegar.

Dry-aged for up to six months, to deliver a savoury-sweet balance of flavours.

A savoury-sweet flavour balance, with background notes of pepper and garlic.

Paprika, chipotle, ancho chillies and punchy garlic layer the fermented cabbage. Hearty and versatile.

Seasoned with rosemary and then dry-aged for a minimum of three months.

An elegant truffle slicer, made from olive wood. Can be used for shaving truffles and also mushrooms, vegetables and cheese.

A handpicked selection of nine pralines: milk chocolate with orange cream; white chocolate with pistachio praline; milk chocolate studded with crispy rice; dark chocolate with zabaglione liqueur ganache; classic gianduja; dark chocolate with salted pistachio praline; hazelnut praline with crisp wafer; milk chocolate with coffee ganache; and white chocolate with raspberry yoghurt filling.

Fresh and fruity. Delicious with crumbly cheeses.

Pistachio creamy spread.

A vibrant pink colour, a light crunch, a mild spiciness, and a subtle sweetness. For grain bowls, nourish bowls and bao, or a vivid garnish for small plates.

Intense dark chocolate shells encase a rich, aromatic coffee filling.

Indigenous macadamias straight from the Sunshine Coast. Lightly roasted in their shells with natural sea salt to lock in the flavour. With easy crack key making shelling whole nuts as east as, well, shelling peas.

Stainless steel truffle slicer for shaving truffles, mushrooms, vegetables and cheese.

Chocolate creamy spread.

The floral notes are subtle and surprising. Ideal with a crisp rosé.

Handmade chocolate bar with dried fruit. (Strawberry, kiwi, pineapple, apple, pear, plum, peach, orange, lemon, raspberry.)

Carefully selected caper leaves, firm and crunchy, with just the right balance betweensavory and aromatic flavors and a pleasant note of sharpness.

Creamy and crunchy white Chocolate with Pistachios.

Rich dark chocolate shells surround a soft, buttery mint filling.

Handmade chocolate bar with dried fruit. (Strawberry, kiwi, pineapple, apple, pear, plum, peach, orange, lemon, raspberry.)

Handmade chocolate bar with real dried flowers. (Pansy, elderflower, primrose, rose, hibiscus, cornflower, marigold, mallow)

'Cioccodelizia' powder to make extra dark hot chocolate.

The creamy white chocolate is lifted by the bittersweet of the raspberries and cranberries – and they make it pink!

Ready-to-use capers, small-sized so as to maintain their crunchiness despite being preserved in oil.

The tail cut offers a more intense level of smokiness, because it is thinner than the belly and no protected by the bones during smoking. However, it retains the signature buttery note.

Inspired by Worcestershire sauce, this rich Balsamic-based condiment offers a complex blend of savoury, tangy, slightly sweet, umami-rich notes.

Indigenous macadamias straight from the Sunshine Coast. Lightly roasted in their shells with natural sea salt to lock in the flavour. With easy crack key making shelling whole nuts as east as, well, shelling peas.

Milk and dark chocolate shells filled with a smooth, creamy cocoa centre.

Aromatic, fruity and tangy. Notes of fennel.
Raw, unfiltered French dandelion honey. Produced by hand and unheated to preserve natural aroma, texture and flavour.

Woody, fruity & floral with a creamy smooth texture and a slight crystalised pop.
Raw, unfiltered French Creamed Wild Flower honey. Produced by hand and unheated to preserve natural aroma, texture and flavour.

Why not order a tasting box to try together at home? We know you'll find the cheeses taste as delicious as they sound.

Handmade chocolate bar with real dried flowers. (Pansy, elderflower, primrose, rose, hibiscus, cornflower, marigold, mallow)

Slowly cooked and gently smoked over beechwood, for a tender bite and a deep, clean flavour

Woody and full-bodied.
Raw, unfiltered French chestnut honey. Produced by hand and unheated to preserve natural aroma, texture and flavour.

Cool and refreshing. Floral and slightly fruity. Smooth and sweet.
Raw, unfiltered French acacia honey. Produced by hand and unheated to preserve natural aroma, texture and flavour.

Woody, fruity & floral.
Raw, unfiltered French Wild Flower honey. Produced by hand and unheated to preserve natural aroma, texture and flavour.