Collection: The Summer Edit

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

Buttercrumb Biscuits made with finely crumbled Cropwell Bishop Blue Stilton.

Clean and buttery with vegetal and cooked ‘mushroom’ notes. A cows’ milk robiola is a rarity, but this little dollop tempts easily. Made only from the milk of Piemontese herds and spritzed with annatto before ripening, its gently vegetal flavours pair perfectly with the local roasted hazelnuts.

All-butter, crumbly biscuits made with real cheese.

Oak-smoked Flour and red Chilli Crackers for cheese, pâtés and dips

A fabulously full-flavoured Brie-style cheese, hand-made in Suffolk by Jonny Crickmore from the milk of his own herd of Montbeliarde cows.

Crisp and tart baby gherkins.

A noble ham from Devodier’s ancient cellars, with a minimum natural curing of 30 months, without preservatives, and with a unique aroma and intense flavour.

Milky and springy, and simultaneously sweet and savoury. The name ‘Halloumi’ is restricted by PDO, and so Tim Homewood and Angela Morris had to be creative when naming this cheese, but production is just as painstaking.

Lusciously rich and headily aromatic. The addition of black winter truffle and a drop of truffle oil elevates this delicious Persian-inspired cheese to heights of decadence that would please even the King of Kings, Cyrus the Great.

Thick chocolate-dipped cantucci. The ultimate indulgence and delicious served with coffee, or after dinner with Il Santo or brandy.

Buttercrumb Biscuits made with freshly grated Dorset Red.