Collection: Best Sellers

Fabulous with Foie Gras. Perfect with Pâté Slim and ultra-crispy, for spreading, or nibbling.

All-butter charcoal crackers, with a crumbly texture and delicate flavour. A stylish partner for cheese.

Blissful with Brie. Breathtaking with Blue Cheese. Slim and ultra-crispy, for spreading, or nibbling.

A crunchy cracker for any strong cheese.

Pretty and petite. Velvety and delicate. Sweet and nutty.

Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.

Smooth, milky and delicate. This is a washed curd cheese, which means that a proportion of whey is substituted with water during the make. This enhances the smoothness of the texture and the gentle delicacy of the flavour.

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.

Fruity Toast particularly delicious with cheese.

A crunchy cracker for any mild cheese.

Beetroot, Potato and Spinach Crackers for cheese, pâtés and dips