Charcuterie & Other Fine Foods

Made from raw cows' milk, this lightly salted farmhouse butter is rich with complex flavours.

Suitable for Coeliacs, these crackers are made to a gluten-free recipe and are made using frehsly grated Wookey Hole Cheddar.

An essential luxury for cheese lovers.

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.

Finely crumbled Cropwell Bishop Blue Stilton® has made these crackers rich and robust in flavour.

Crisp, snappable and savoury crackers designed to partner wine.

All-butter, crumbly biscuits made with real cheese.

All-butter, crumbly biscuits made with real cheese.

Nicknamed ‘the money muscle’, it is marbled and tender with a full-flavoured taste.

Buttercrumb Biscuits made with finely crumbled Cropwell Bishop Blue Stilton.

Truffle chips by Tartuflanghe, the new way of tasting chips.

All-butter, crumbly biscuits made with real cheese.

British Cheddar Crackers made with freshly grated Cave Aged Cheddar.

Crisp, snappable and savoury crackers designed to partner wine.

The king of salamis.' Tender and sweet. An ancient Parma tradition, hand-made and coarse grained, as the ancient Norcini butchers prepared it, when travelling from town to town to make salumi.

Buttercrumb Biscuits made with freshly grated Dorset Red.

Crunchy, light and flaky breadsticks, hand made with Parmesan and poppy seeds.

Pair with salads, add to stirfries or drizzle on pizza.

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

Hot and spicy with the Mediterranean flavours of basil, oregano and black peppercorns.

Ford Farm's Dorset Red has been smoked over oak for the dark, mellow flavour in these crackers.

Goccia Oro IGP Balsamic Vinegar (Gold Drop)

For salad dressings, or drizzling over a warm goats’ cheese salad.

Pair with fish and summer salads.

The choice of Michelin-starred chefs including the 2* Trussardi alla Scala restaurant in Milan. A cold-extracted, single estate extra virgin olive oil that is perfect with grilled meat, vegetables, salads and on bruschette.

Truffle chips by Tartuflanghe, the new way of tasting chips.

At 25-30 calories per portion, these are an incredibly healthy treat

Our take on a cracker made with 31% Gold label 30 month old Parmigiano-Reggiano. Distinctly European with a touch of cool Britannia.

Made traditionally in a wooden churn and hand-moulded. It’s studded with sea salt crystals, and is a cultured butter rarely found outside of France.

For salad dressings, or drizzle over mashed or boiled potatoes.

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.

Lightly smoked on wood, and aged. Typical of the northern region of Italy.

Our take on a cracker made with 33% fresh Roquefort AOC. Distinctly European with a touch of cool Britannia.

These refined crisps are flavoured with the most famous Ligurian sauce. The essence of basil, Parmigiano Reggiano, Pecorino and olive oil come together in a light crisp. Perfect for an aperetif!

An aromatic, chunky sauce made with chopped tomatoes, fresh herbs and garlic.

Drape with Prosciutto di Parma and serve with a chilled glass of Prosecco for the perfect Aperitivo to any Italian feast.

Lean, soft and delicate, with hints of spices and herbs. Typical of the northern region of Italy.

Low water' aromatic ham from Emilia-Romagna. It is characterised by the soft pink colour of the slices, a particularly delicate perfume, a velvety texture, and a sweet flavour.

Our take on a cracker made with freshly grated Gruyère, Emmental and a dusting of seasalt. Distinctly European with a touch of cool Britannia.

A classic pesto, made with Genovese basil. Thick in consistency and full in flavour.

Enhance your dishes with the taste and the flavour of the black summer truffle.

An intensely fruity sauce made with Italian tomatoes, salt, basil, garlic and extra virgin olive oil.

This is Torres signature oil. Available in 25 cl and 50 cl bottle sizes.

Pair with tomato-based sauces and caprese salads.

Pair with stir fries, meats and roast potatoes.

A healthy treat that's great in a gin and tonic, or can be used to decorate a cheese wedding cake

A carefully seasoned, spicy arrabbiata, with a hint of basil and a gentle chilli kick.

A rich tomato sauce made with olives and capers. Great with pasta and braised beef dishes.

Bella do Cerignola DOP and Coratina DOP olives are cold pressed within hours of harvest. The result: a bright green colour, an intense floral aroma, and a delicate flavour with a slightly bitter aftertaste.

Succulent and sizeable Bella!

Roasted and salted hazelnuts coated in truffle juice.

Pulpy fruit and juice in balance. Not filaments floating in liquid or suspended in jelly.

Richly buttery, ‘sashimi’- cut belly slices from the meatiest part of the fillet.

A delicate oil for dressing avocado, beetroot, mâche, or grilled fish.

A delicate, fruit treat that can be eaten at any time of the day

Goccia Nera IGP Balsamic Vinegar (Black Drop)

White Balsamic Vinegar

Delicious as a pasta sauce, or when spread on bruschetta.

Conspicuous fruit with naturual bright colour. Not mush, not jelly, not gloopy, not runny.

Basil oil is for summer salads, grilled fish, or to add to Gazpacho.

All the way from Hawaii, this fruit is a one-of-a-kind

Goccia Argento IGP Balsamic Vinegar (Silver Drop)

Eat like an Italian, and serve with warm butter and shavings of Parmigiano-Reggiano.

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.

This salamino has an intense aroma, with a strong and savoury profile. The defining characteristics of the Salame Toscano are the hints of garlic and black peppercorn, which combine harmoniously with the meat.

Rich and savoury meat is complemented by a seam of buttery, melt in the mouth fat.Hand-carved.

Invecchiato IGP Balsamic Vinegar

Satisfying flavour with a gentle kick of heat from the addition of chillies.

Tuck into these thinly sliced fruit crisps for a real taste of the summer

A classic product from Emilia-Romagna. It is hand-salted, long cured and lightly spiced for a very refined taste.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

Entire peeled tomatoes of the San Marzano variety, grown on the volcanic soil of Mount Vesuvius. An incredibly versaitle tomato with a wonderfully sweet flavour that can be used for pasta, pizza, curry sauces or Spanish seafood stews.

Pair with lamb, roast potatoes and grilled vegetables.

Estate-grown and bottled Vinegars

Garlic oil adds umami to grilled meat, and is wonderful in mashed potato.

Ideal to season all warm dishes, such as pasta, risotto, meat fillets, eggs and potatoes.

Truffles from Alba have a more delicate flavour with a hint of garlic. Add to pasta, risotto and egg dishes., Truffles from Alba have a more delicate flavour with a hint of garlic. Add to to pasta, risotto and egg dishes.

For slicing or shaving.

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.

Crunchy, light and flaky breadsticks, hand made with rosemary.

Succulent and sizeable Bella!

A fruity red pesto, made with sun-dried Italian tomatoes, cashew nuts, Grana Padano and extra virgin olive oil.

The meat is smooth, white and firm but never dry. Get ready for the best tuna sarnie of your life!

Apulian date tomatoes in their own juice, with fresh basil leaves and a little salt.

Add a hint of avocado flavour to your salad dressing. Delicious in mayonnaise or with shellfish.

Crunchy, light and flaky breadsticks, handmade with sesame seeds.

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

Thyme & Rosemary, which brings a taste of Provence to grilled vegetables or dishes.

Entire peeled tomatoes of the San Marzano variety, grown on the volcanic soil of Mount Vesuvius. An incredibly versaitle tomato with a wonderfully sweet flavour that can be used for pasta, pizza, curry sauces or Spanish seafood stews.

Crunchy, light and flaky breadsticks, handmade with extra virgin olive oil.

Pulpy fruit and juice in balance. Not filaments floating in liquid or suspended in jelly.

Crunchy, light and flaky breadsticks, hand made with tomato and oregano.

Conspicuous fruit with natural bright colour. Not mush, not jelly, not gloopy, not runny.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

Add to gin, cordial, and sparkling water. It makes a lovely salad dressing and can be spritzed over roast vegetables. Also great drizzled on ice cream.

Made from summer tomatoes. Add to soups and tomato based sauces. It is also great as a dressing mixed with olive oil, English mustard and plenty of salt and pepper.

This vinegar has a rich earthiness and delicate garlic flavour. Add to roasting lamb, roast vegetables and chicken. Mix with minced beef to make delicious burgers.

Crunchy, light and flaky breadsticks, hand made with black and green olives.

Cold-smoked slowly over a blend of juniper, beech and oak, the fish retains an extremely delicate flavour and mouthwatering texture. ** Please note, delivery is available from 10th of March.

Subtle and rich. Wonderful in baking and makes an original dipping oil for bread.

Acetomodena Condimento Supremo Oro Balsamic Vinegar

Eat like an Italian, and serve with warm butter and shavings of Parmigiano-Reggiano.

Conspicuous fruit with natural bright colour. Not mush, not jelly, not gloopy, not runny.

Sun-ripened, yellow peeled tomatoes, seasonally harvested in southern Italy. The fruits develop a pleasantly sweet flavour and, just like red tomatoes, can be used in a variety of ways in the kitchen. Ideal for delicate pasta sauces or light fish and meat dishes. Whole, peeled and in their own juice.

Viscous and well balanced, balsamic cream is perfect to gently enhance the taste of food and to give a creative touch to the decoration of dishes.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

To be used with meat fillets, eggs and omelettes, risotto and pasta, potatoes and vegetables, sushi, foie gras, cheese, fish, vinaigrette and sauces.

White Balsamic Vinegar with Mustard

Conspicuous fruit with natural bright colour. Not mush, not jelly, not gloopy, not runny.