Collection: Best Sellers

Lusciously rich and headily aromatic. The addition of black winter truffle and a drop of truffle oil elevates this delicious Persian-inspired cheese to heights of decadence that would please even the King of Kings, Cyrus the Great.

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

Soft eating, and not to be confused with the harder biscuit-like Amaretti that are commonly found. The almond taste is intense and stronger than Ricciarelli.

The Fine Cookie Co. takes the finest dark Belgian chocolate and cocoa powder to make an incredibly rich gluten-free cookie that is a complete chocolate hit.

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

A fig and walnut sweetmeat, delicious service with Pecorino and hard ewes’ milk cheeses.

Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

White chocolate bar with salted pistachios, hazelnuts and almonds.

Thick chocolate-dipped cantucci. The ultimate indulgence and delicious served with coffee, or after dinner with Il Santo or brandy.

Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.

Gluten-free.Made with Madagascan bourbon vanilla, the best in the world. Baked short and slow for the perfect texture.

Buttercrumb Biscuits made with freshly grated Dorset Red.