Collection: Best Sellers

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.

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

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.

Elegant in style and utterly delicious.

Buttercrumb Biscuits made with freshly grated Dorset Red.

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 fruit snack that started it all. Can be paired well with mulled cider or a mimosa.

Dense and savoury. A traditional, cloth-wrapped, unpasteurised Cheddar cheese, made in Somerset by Jamie Montgomery. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Seaweed Crackers for cheese, pâtés and dips.

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality milk chocolate. An alcoholic,liquid, chocolate experience like no other. (May contain cherry stone!)

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