Collection: Best Sellers

Rich and earthy. Great for drizzling over roast vegetables. Use to pickle beetroot and red cabbage. Add to vegetable stews and meat casseroles.

A blend of white and green tea with peach and jasmine.

Developed with Gaetano Farucci, former Head Chef of Michel Roux’s two Michelin-starred restaurant Le Gavroche, and Smokin’ Brothers, the recipe leads to a perfect balance of sweet and savoury.

A trio of ingredients in three individual, square crackers that move the humble cracker in a new direction.

Sweet, rich and spicy. Drizzle over melon. Use in Asian inspired dishes. Add a few drops to honey, lemon and hot water for a comforting winter drink.

‘Mushroom’ and ‘meaty’ flavours. A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.

A spreadable salame with a fiery kick. Delicious spread on crusty bread or bruschette, topped with honey or moscato grape nectar.

Sweet, tangy, fruity. Suitable for spring salad dressings, drizzled on ice cream, or added to a stir fry of spring vegetables. It is also great as a sauce or marinade for fish. Try it on mackerel or scallops.

The vinegar can be used to enrich sauces, stews and casseroles. It works well with game, duck and sausages. The deep berry flavour makes delicious salad dressings.

A firm yet yielding texture, with flavours of soured cream and nuts. Selected by François Bourgon, this farmstead cheese is a true taste of Basque tradition. Each wheel is marked by the shepherds who make the cheese, and will vary in flavour depending on whether the sheep are grazing in the valleys or mountains. The mature cheeses are washed by hand, and ripened in the cellars of Les Saloirs de Louis.