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Stilton and port: the oldest love story on the British cheeseboard. A fine 10 year-old tawny, a generous piece of Stilton, baked figs and a fruit and nut toast. Pass to the left.

Meet four of them at the top of their field. Marion, Claire, Rose and Julie make some of the finest cheese in Britain and Ireland, and they do not need an introduction in the cheese world. We are giving them one anyway. Hats off, knives out.

A French red and French cheeses that know how to put on a show. Top up and enjoy the encore, the curtain never has to come down.

Nothing held back. Six cheeses, from a whole truckle to something gloriously ripe, with crackers, fruity partners and fine charcuterie. For those who believe that more is more. * Gift wrap is not available on our hampers.

A traditional, hand-ladled Nottinghamshire Blue Stilton made with animal rennet. Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish.

The sweet life, Italian style: a good red, great Italian cheese and nowhere to be. Slow down, pour another glass and let the afternoon take care of itself.

Bubbles and cheese: a celebration that never goes flat. A vibrant sparkling wine from the Loire, with cheeses chosen to match its fizz. Raise a glass, then a cracker. A lively lift to every bite.

The sweet smell of success and the taste of victory. Four British cheeses that walked away with top prizes at the country's biggest cheese awards. We know, because we were in the room.

Three cheeses for the board, sweet treats for pudding and savoury partners to fill the gaps. This is the good life, laid out in a hamper that is handsome enough to keep. * Gift wrap is not available on our hampers.

Four heavyweights for people who like their cheese with a bit of bite: bold, punchy and proud of it. Big on flavour, big on character and certainly not here to play it safe.

Five iconic cheeses from renowned cheesemakers of England, chosen for the perfect board. Our Famous Five search took us across the country, and we came back with the best in the land, from rich and creamy to proudly blue. Adventure guaranteed.

A feast from field to fork, or rather field to cracker. British cheeses and British charcuterie, with a jar of our piccalilli bringing a little bite to the party. Consider the table set.

Four French cheeses, four corners of France and not a passport in sight. Each one brings to mind the region, the climate and the pasture where it was made, and the hands that made it. That is what is called terroir. We just call it supper.

Four cheeses, four countries, one board. England, Scotland, Wales and Ireland, each represented by a cheese we would happily argue the case for. The only fixture where every nation wins.

Fleur de Sel with rose petals and rose escence. To finish a chocolate mousse or add a floral touch to vanilla ice cream. Every sale helps support the Pink Ribbon Foundation and their work against breast cancer.) In a pretty ceramic pot with a natural cork – only authentic with the porcelain spoon. It tastes considerably milder and fresher than ordinary table salt

Fleur de Sel with organic black garlic. Give depth to dishes such as stews, pasta and ratatouille. In a pretty ceramic pot with a natural cork – only authentic with the porcelain spoon. It tastes considerably milder and fresher than ordinary table salt

Five cheeses woven together from England and France, with crackers, chutney and fine charcuterie. A hamper with a lot of threads to pull, and every one worth pulling. * Gift wrap is not available on our hampers.

Fleur de Sel with Ibizan herbs. Inspired by Hierbas Ibicencas, the native liqueur. For grilled fish or chicken dishes. In a pretty ceramic pot with a natural cork – only authentic with the porcelain spoon. It tastes considerably milder and fresher than ordinary table salt

Our masterpiece. Grand whole cheeses and a John Broadley platter to serve them on, plus sparkling wine, a fine red, cured ham and a trunk full of treats. The only thing missing is the guest list.

Every good cheese deserves a stage. This one comes with a ceramic platter illustrated by John Broadley, plus three cheeses to star on it. The cheese takes a bow. The platter stays for the encore.

A spruce-wrapped beauty that was born to be baked. Little Rollright and a John Broadley baker: one for the oven, one for keeps.

Slowly cooked and gently smoked over beechwood, for a tender bite and a deep, clean flavour

Indigenous macadamias straight from the Sunshine Coast. Lightly roasted in their shells with natural sea salt to lock in the flavour. With easy crack key making shelling whole nuts as east as, well, shelling peas.

Indigenous macadamias straight from the Sunshine Coast. Lightly roasted in their shells with natural sea salt to lock in the flavour. With easy crack key making shelling whole nuts as east as, well, shelling peas.

Sweet, aromatic and luscious. Made from exceptionally creamy, spoonable Gorgonzola, this indulgent blue is enriched with summer black truffles.

Savoury and satisfying, with a springy open paste and a burnished brown rind. A new cheese from Sparkenhoe Farm, named for the red-soiled plain below the dairy. A European mountain-style cheese, this cider-washed beauty shines on a cheeseboard and melts perfectly.

Gentle, milky and mineral notes. Soft and supple maturing to flowing.

Seasoned with rosemary and then dry-aged for a minimum of three months.

The tail cut offers a more intense level of smokiness, because it is thinner than the belly and no protected by the bones during smoking. However, it retains the signature buttery note.

The sweetness of the pork is complemented by the delicate fragrance of fennel for a long-lasting flavour.

Dry-aged for up to six months, to deliver a savoury-sweet balance of flavours.

Smooth and creamy, and mildly nutty. Best 'Flavour Added Cheese' at the British and Irish Cheese Awards 2026

Pork shoulder, sparingly seasoned and simply dry-aged for a minimum of three months.

A smooth texture and rich buttery undertones are enhanced by the creamy backdrop of mascarpone, balanced with the bold smokiness of coffee and the subtle fruity notes of chocolate.

Deeply flavourful, with natural sour notes. Perfect with soft cheeses such as Brie de Meaux.

A savoury-sweet flavour balance, with background notes of pepper and garlic.

Deeply flavourful, with natural sour notes. Perfect with blue cheeses such as Colston Bassett Stilton.

Citrusy and only lightly goaty with gentle minerality.

Creamy and buttery with a pleasant peppery warmth.

In a pretty ceramic pot with a natural cork – only authentic with the porcelain spoon. It tastes considerably milder and fresher than ordinary table salt.

This biscuit embodies a luxurious richness, lifted by a gentle tang that makes it an ideal base for cheesecake, often featured in Basque style. Its velvety texture pairs seamlessly with the deep, mature flavour of apricots.

A handpicked selection of nine pralines: milk chocolate with orange cream; white chocolate with pistachio praline; milk chocolate studded with crispy rice; dark chocolate with zabaglione liqueur ganache; classic gianduja; dark chocolate with salted pistachio praline; hazelnut praline with crisp wafer; milk chocolate with coffee ganache; and white chocolate with raspberry yoghurt filling.

Deeply flavourful, with natural sour notes. Perfect with hard cheeses such as Comté.

Tangy, briny and fresh. Reserve 'Best Fresh Cheese' at the British and Irish Cheese Awards 2026

Handmade chocolate bar with dried fruit. (Strawberry, kiwi, pineapple, apple, pear, plum, peach, orange, lemon, raspberry.)

Creamy caramel with a slight piquant note.

Thin slices of select potatoes of the aromatic, golden-yellow "Agria" variety are browned by hand in sunflower oil to the perfect crispiness and then finished with a pinch of fleur de sel. But beware: These chips can be addictive!

The floral notes are subtle and surprising. Ideal with a crisp rosé.

Dark Chocolate with Pistachio and pinch of salt.

Rich dark chocolate shells surround a soft, buttery mint filling.

Flor de Sel and Moscatel Sherry Vinegar.

Intense dark chocolate shells encase a rich, aromatic coffee filling.

Handmade chocolate bar with dried fruit. (Strawberry, kiwi, pineapple, apple, pear, plum, peach, orange, lemon, raspberry.)

Handmade chocolate bar with real dried flowers. (Pansy, elderflower, primrose, rose, hibiscus, cornflower, marigold, mallow)

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. Please note, the BBD on this product is 9th July 2026

The creamy white chocolate is lifted by the bittersweet of the raspberries and cranberries – and they make it pink!

Handmade chocolate bar with real dried flowers. (Pansy, elderflower, primrose, rose, hibiscus, cornflower, marigold, mallow)

Creamy and crunchy white Chocolate with Pistachios.

Balanced, yet distinctly truffled. The best of its kind.

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.

Sugar-coated almonds, sugar-coated pistachios, and sugar-coated almonds with apricot, berries and vanilla.

Creamy ricotta brings a gentle, milky sweetness with just a touch of caramel. Set within a lemon shortbread biscuit, it is enhanced by the bright zing of lemon juice and lemon oil, while a hint of vanilla rounds everything out with warmth and balance.

Succulent, creamy and rich.