Collection: Best Sellers

Supple and fruity. Rich dairy notes mature to fermented vegetal tones. Inspired by the classic Saint Nectaire, St. Helena is initially washed and then carefully rubbed and turned, allowing other moulds to colonise the surface, contributing more earthy flavours.

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.

Playful and colourful packaging encases a dark chocolate egg with a white chocolate and coconut cream layer. Filled with a selection of Pistachio, Dark and Milk chocolate mini eggs.

Extra Vecchio 25 Year ABTM DOP balsamic vinegar.

A reusable money tin decorated with an out-of-this-world design, and filled with an assortment of milk cream chocolates with Piedmont hazelnuts. Made by Italian master chocolatiers Venchi since 1878.

Salchichon derives from the word salchicha, meaning sausage.This version is made with a combination of lean cuts and fat, and is seasoned with black pepper, garlic, nutmeg and coriander. Textured, aromatic, sweet.