Collection: Products

A thin and wrinkled rind, an earthy fragrance, and a vegetal flavour. Described by Raymond Blanc as “the best Camembert in the world”, but the quality of the cheese will convince any Frenchman that it was made on his terroir.

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 wine is rich, robust and warm with fruitiness and smoky bouquet lingering on the palate. It is a blend of 60% Grenache and 40% Syrah, vinified for maximum extraction and retention of black cherry, plum and spicy white pepper characters. You must be over the age of 18 to place an order for this product.

Sweet, tart and thicker than most nectars.

It’s new, and it’s the freshest and sweetest tasting tomato juice out there.

Organic unfiltered (cloudy) juice.

Sweet and luxurious with mild spice notes.

Unique and aromatic with honeyed notes.

Light, tart and refreshing. This is our pick of the bunch.

It's our own invention. We love the fresh clean flavour of Rhubarb, combined with the finest of Prosecco bubbles.

Sweet and honeyed.

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.

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

Sparkling, non-alcoholic juicy tea made with a combination of Van Nahmen fruit juices and teas selected by renowned tea sommeliers for a complex, fruity and bubble-tastic experience.

Sparkling, non-alcoholic juicy tea made with a combination of Van Nahmen fruit juices and teas selected by renowned tea sommeliers for a complex, fruity and bubble-tastic experience.

Fresh, decadent and thick. The essence of summer. Perfect on it’s own, but even better with Prosecco.

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

Venchi gift box with 13 assorted pralines.

A gift box with an assortment of nine 'Chocoviar' 'mini-pralines'. Three dark chocolate (75%), three milk chocolate and three créme brûlée.

A white chocolate and almond filling, surrounded by milk Gianduja chocolate made from Piedmont hazelnuts.

Pure dark chocolate (56%) bar with whole Piedmont hazelnuts.

Pure milk chocolate bar studded with whole Piedmont hazelnuts.

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.

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.

Alternating layers of Gianduja and lightly salted pistachio in a classic chocolate bar.

White chocolate bar with salted pistachios, hazelnuts and almonds.

Perfect chocolate treat, a mix of some of Venchi's best pick and mix chocolates.

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

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

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

Small, aromatic and sweet tomatoes preserved in tomato juice. Ideal with delicate ingredients such as prawns or vegetables.

Sun-ripened, yellow peeled tomatoes, seasonally harvested in southern Italy. The fruits develop a pleasantly sweet flavour and, just like red tomatoes, can be used in a variety of ways in the kitchen. Ideal for delicate pasta sauces or light fish and meat dishes. Whole, peeled and in their own juice.

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

A fruity red pesto, made with sun-dried Italian tomatoes, cashew nuts, Grana Padano and extra virgin olive oil.

Entire peeled tomatoes of the San Marzano variety, grown on the volcanic soil of Mount Vesuvius. An incredibly versaitle tomato with a wonderfully sweet flavour that can be used for pasta, pizza, curry sauces or Spanish seafood stews.

Entire peeled tomatoes of the San Marzano variety, grown on the volcanic soil of Mount Vesuvius. An incredibly versaitle tomato with a wonderfully sweet flavour that can be used for pasta, pizza, curry sauces or Spanish seafood stews.

Apulian date tomatoes in their own juice, with fresh basil leaves and a little salt.

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

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.

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

A unique cross between a Cheddar and an Alpine recipe gives this cheese a fine balance of savoury to sweet tones.

A crunchy cracker for any blue cheese.

Tangy, briny and fresh. Reserve 'Best Fresh Cheese' at the British and Irish Cheese Awards 2026

White Balsamic Vinegar

White Balsamic Vinegar with Mustard

White Balsamic Vinegar with Thyme

Moist, fresh, clean and gently garlicy. Made to the same recipe as the original but wrapped in handpicked wild garlic leaves foraged from Cornish woodlands in Spring. Over time, the aromatic leaves influence the young curds, allowing the delicious garlic flavours to permeate the cheese.

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

Almonds and pistachios, enrobed in chocolate and then sugar-coated.

Winner of Best Organic Cheese at the 2026 Artisan Cheese Awards. Awarded 'Champion Retailer Product' at The British Cheese Awards 2025. Moist and smooth, floral and grassy. Sweet tones balanced by bolder farmy notes. Made from milk from the farm’s own herd, and matured in hay, which is hand cut from a diverse grass and wildflower meadow and dried on the farm, Witheridge in Hay is a unique distillation of place and time.

A soft caramel colour, and a creamy and nutty flavour. Hand-made close to us with milk from the farm’s herd and originally named Beauty of Bath. We suggested ‘Wyfe of Bath’ because, in Chaucer’s Canterbury Tales, the Wyfe had an insatiable appetite for pleasure.

Silky smooth. Washed in brine and cider. Cider from Yarlington Mill apples from Herefordshire has helped David Jowett make a cheese in Gloucestershire, reminiscent of Reblochon from the Haute-Savoie in France. Fromage sans frontières. Reserve Champion and Best Export Cheese at the British and Irish Cheese Awards 2026

Rounded and smooth, rich and buttery, with a refreshing acidity. Made in a micro-dairy in the town of Wensley, this is England’s only raw milk Wensleydale that is actually made in Wensleydale.

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.