Customer Favourites

Soft cheese made from unpasteurised ewe's milk

Matured goats cheese log with a creamy-white mould rind. 100g or 200g +/- 10%

From Fen Farm ins Suffolk. A traditional farmhouse Brie-de-Meaux style cheese, handmade using their own raw grass-fed Montbeliarde cow's milk. Cre...

Graham's Horseradish Sauce is something that we are very happy about. Starting out we wanted to bring the sauces we loved to market in their purest...

Made by Chris Reade at Sciob-Ruadh Farm,Tobermory on the Isle of Mull, with Unpasteurised cows milk and traditional rennet. More moist than traditi...

Cut from our Free-Range Gloucester old spot pigs. We usually part bone this for easier carving. Available in:1 kg Joint (Minimum pack weight 980g)...

A connoisseurs Swiss cheese slowly matured in the Kaltbach Emmi cave for 14 months. A full rounded nutty flavour Unpasteurised

  These cooking chorizos have been one of Brindisa's most popular products for more than 20 years. They can be grilled, fried, poached or cass...

The depth of flavour comes by using real fruit. The zest and juice come straight from the fresh fruit and are blended into the mix to lock in that ...

Herb Crust. Dressed with Sun blushed Tomatoes and Filled with a Homemade Garlic and Fresh Horseradish Butter (Minimum pack weight 850g)   Cooking ...

Classic combination of garlic and garden herbs.  Add to your steak or meat, fish and vegetables of all varieties for a distinguished flavour co...

"A very sweet, gentle cure, as you'd expect from Lidgate's. The Spanish pigs are very happy pigs, and when we get streaky bacon like this we're ver...

A strong distinctive flavoured cheddar, with a black wax rind. Made in Wales and a Bronze medal winner 2007 World Cheese Awards.  

This is a beautully fragrant and flavousome Quince, with an intense flavour and jammy texture. We find Quince accompanies most Cheeses splendidly, ...

2 Lamb Chops in Greek-inspired marinade.

A Guinea Fowl supreme stuffed with our homemade garlic butter. Lightly blanched and ready to cook for approx. 30 minutes at 180º (guide only as ...

From the moors of Devon and Cornwall these partridges are fully prepped and ready to go in the oven.  These birds are delicate and easy to cook, fu...

Free Range diced beef, with fresh peppers and mushrooms in a Caribbean marinade.  

The White Pudding might not be as famous as the Black Pudding but, with a subtler flavour, it is equally as delicious. Also known as Oatmeal or Mea...

Excellent as a joint chinned and scored.  Rub salt over the skin prior to cooking for extra crispy crackling.Available in:1kg joint (Minimum pack ...

The original Chimi has an intense flavour - you can really taste the jalapenos - with a nice amount of heat that slowly drifts away.  Try with beef...

Soft mild blue cheese, with wide appeal, from Germany

Two layers of light sponge with a filling of vanilla butter cream and real strawberry jam. There are certain food favourites that need no variation...

If you have a Lilly Puds Christmas Pudding then you have to have a beautiful brandy butter to top it off.  A perfect blend of butter, sugar and ...

A dark intense sponge flavoured and drizzled with rich coffee. Walnuts run throughout the cake, topped with coffee butter cream and a row of roaste...

Finest dates blended with butter and finished with a sticky toffee sauce. 2 - 3 Servings. 

This selection of sourdough crispbread is inspired by our love of Sweden, the home of crispbread. We use simple, natural ingredients including orga...

LillyPuds add a lot less added sugar compared to other Christmas Puddings. They steam the puddings for less time to ensure the puddings are not...

A rich and decadent flavour combination  Add to your steak or eggs for a flavour hit.  Great Taste Award winner.   INGREDIENTS Alle...

Naturally sweet Italian tomatoes and extra virgin olive oil form the base of these high quality organic pasta sauces. 350g

From Tuscany. It's fragrant flavour suggests walnuts and burnt caramel, made from unpasteurised ewes’ milk, matured for 4 months

Lamb kebabs in a chermoula marinade.

Long and strong, an excellent full flavoured blue ewes milk cheese, matured only in the Roquefort Caves in France

A farce of pork belly, confit tongue, duck breast, chicken, macerated prunes & hazel nuts enriched with a duck & port jelly and encased i...

Our Dijon mustard won a silver medal at the World Mustard Awards. A potent Dijon mustard, it was commended for its kick and subtlety of flavour in ...

Boneless Saddle of lamb filled and coated with pesto sauce with a pine nut decoration. This is a roast that feeds 4 to 6 people, or can be cut into...