Collection: Father's Day

A modern reinvention of a Belgian classic, REX was developed by Frederic Van Tricht and Brouwerij Anders to pair perfectly with cheese. Floral and bitter Cascade hops balance out typical Belgian sweetness for a refreshing and clean flavour profile.

Le Caroylais Artisan salami with Cahors wine.

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.

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

Bath Squares, Charcoal Squares and Wheat Rounds, in one box.

Burrow hill farm pressed Somerset cider-medium dry.

A Belgian Trappist ale with a pale golden color, fruity aroma, and a refreshing, balanced taste.

A Belgian Trappist ale with a deep, dark color, complex flavors of dark fruits, caramel, and a strong, warming finish.

A Belgian Trappist ale with a rich golden color, malty sweetness, and a smooth, slightly bitter finish.

This intense, full bodied red has a wonderful scent of violets and roses. It is harmoniously balanced, rich with tar and plum flavours held by firm tannins, powerful yet never aggressive. You must be over the age of 18 to place an order for this product.

Rich and velvety smooth. Sweet, with mineral tones and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.

Powerful and tangy. At least an extra six months spent in the family's maturing rooms gives this Cheddar even more stunning complexity and richness. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Awarded 'Best Traditional Cheddar' and 'Best Cheddar' at The British Cheese Awards 2025, and'Best Traditional Cheddar' again in 2026 . Meaty and succulent. An artisan Somerset Cheddar made by Todd and Maugan Trethowan, just seven miles from Cheddar Gorge. Moist and succulent in texture, it is full-flavoured with a hint of tropical fruit.

Creamy yellow, with a rich, buttery-crumble texture. A truly old-fashioned Lancashire made traditionally with a two-day curd recipe. (Curd from a second day’s milk is added to that from the first, to produce a more complex flavour.)

Boozy aroma. Silky smooth texture. ‘Caramel’ flavour. This cheese has quite the life, as its maturation involves a regular wash in a brine of red wine and herbs.

The World Cheese Awards Supreme Champion 2023. Buttery and rich. Gentle and plump when young; yielding, sweet, and spiced when mature.

Fudgy and floral. Malty and meaty. A classic Trappist-style cheese with a twist. Cheesemaker Johan Deweer initially washes this cheese in REX Belgian Blonde Ale, letting hints of malt and hops marry with this already funky wheel.

Awarded 'Best Soft White Cheese', 'Best Export Cheese' and 'Reserve Champion' at The British Cheese Awards 2025. A firm and silky texture and a fresh citrus flavour when young; and a denser, creamier and deeper flavour as it matures. Kevin and Alison Blunt’s goats feed on a diet of pasture and hay all year round, never silage. This natural diet results in high quality milk and a sublime and complex cheese.

Soft and yielding, with a creamy flavour. The cheese of choice for Admiral Lord Nelson and his family, having frequent references in their correspondence. The original recipe recommended using a feather to apply salt to the surface.

A thin and wrinkled rind, an earthy fragrance, and a vegetal flavour. Described by Raymond Blanc as “the best Camembert in the world”, but the quality of the cheese will convince any Frenchman that it was made on his terroir.

A crunchy cracker for any hard cheese.

All-butter Bath Oliver-style crackers. Crisp, unsweetened and made with the finest British butter, they are sublime carriers for cheese.

Sweet and fruity.

Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

Full-flavoured, with a hint of sweetness. A sweet and tangy Cheddar cheese with a particularly creamy texture and an occasional crystal caused by long maturing.

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.

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.

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