Collection: New Arrivals

Dark, sticky and rich. Serve with hard cheeses such as Comté, Cheddar and Cantal.

In the north of Madagascar, the plantation of cocoa is surrounded by tamarind trees which give the beans their unique fruity flavour. Very sour a high cocoa content, this chocolate reveals a certain bitterness and fruity, citrus notes.

Dark, sticky and rich. Delicious with hard cheeses such as Cheddar.

Elegant in style. Old tawnies take on the characteristics of walnuts, dried fruits and spices, in colour and flavour. With this flavour profile, we find it goes wonderfully with Colston Bassett Stilton.

Elegant in style and utterly delicious.

The beautiful grain of the wood follows the tortuous way the trees grow, making each board unique. The boards are hard-wearing, and easy to clean.

An elegant truffle slicer, made from olive wood. Can be used for shaving truffles and also mushrooms, vegetables and cheese.

Supple and savoury, and melts brilliantly. A cheese was named ‘shield’ after an ancient bronze shield was unearthed near the farm. It was renamed ‘Ogleshield’ after Bill Oglethorpe suggested washing the rind, so creating a British take on Raclette.

A full-bodied port with luxurious berry notes. This port’s jammy-ness makes it a perfect partner for Blues such as Beauvale or Gorgonzola Dolce.

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

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

All-butter, natural, bear-shaped biscuits, with Belgian chocolate chips.