Yakiniku

This medium-sized Japanese style BBQ grill is perfect for cooking and grilling meat, seafood, Wagyu steaks and skewers in the traditional way. In Japan, yakitori, which is grilled glazed chicken, are cooked on this style of Japanese grill. The clay material excellently insulates heat and protects a...

These handcut Yakiniku slices of rump Wagyu beef only require a little seasoning, as the natural flavour of the meat will shine through after a few seconds of being cooked. Rump is a lean and tender cut of meat, which is more flavoursome than other cuts. This tender cut of meat is taken from the Pro...

This is the ultimate charcoal to be used by BBQ connoisseurs. The white charcoal is made from the same white oak trees that are grown in Japan, using the same technology and equipment. The length of time that it can burn for is unrivalled, at 6 hours. The binchotan charcoal is also suitable for indo...

These briquettes are compressed Binchotan charcoal, which has been pressed together with 3% of organic starch to bind it together. This is the ultimate charcoal to be used by BBQ connoisseurs. The charcoal is made in Russia, from the same white oak trees that are grown in Japan, using the same tech...

These black tiger prawns are full of flavour and are great marinated overnight in olive oil, lime zest, and garlic before being flash fried. Season and serve immediately. This product weighs 1kg and there are 16-20 prawns in the box.    

These frozen jumbo tiger prawns are plump, succulent and and full of flavour. These are the largest gambas available and they come as a kilo made up of five in a box. Try peeling them and marinating overnight with finely grated citrus zest and garlic. Season them with salt before searing on a smokin...

The core of these white birch trees is cleaned and shaven down to the same size logs, which helps with an even and consistent burning. These look very smart and are a game changer for wood-burning in pizza ovens, barbecues and fireplace. They are practical as they do not spark or smoke when they bur...

The shoulder cut, including the oyster blade, of the Wagyu beast is less common and sometimes overlooked in favour of rib and strip, but the cuts that come from this area of the animal (such as featherblade, flat iron, and LMC) are truly delicious, that must be tried! Our Grade 1 Wagyu Yakiniku cut...

The shoulder cut, including the oyster blade, of the Wagyu beast is often overlooked as a cut, but these are some truly delicious cuts that are versatile, and a fabulous way to serve Wagyu at a dinner party! Our Grade 2 Wagyu cuts are slightly less marbled, but still extremely flavoursome and tende...

A collection of our three favourite cuts of Iberico pork – hand-sliced for ease to pop onto your yakiniku or barbecue. This is a fantastic way to try some of the delicious and succulent cuts of Iberico we offer. Often compared to Wagyu in terms of marbling, the Iberico pork meat has very high lev...

Origin: Europe

Cut from the tail-end of our Japanese Wagyu A5 fillet, the heart of the tenderloin, these filet mignons (translating to delicate or fine fillet), these mini steaks are the perfect size to try the delights of authentic Wagyu beef. Sear on both sides for a short amount of time to showcase their delici...

The King Oyster mushroom develops a thick, white flesh that is firm-textured and meaty from the base to the cap. Also referred to as the King Eryngii, the King Oyster is a beautiful specimen and is even used to decorate tables!! Great value for money, the King Oyster is a delicious alternative to th...

There are 20-30 of these tiger prawns in a kilo, so there will be 40-60 per 2kg box. These prawns are fresh, succulent, and full of great flavour. Simply fry in butter, with garlic and chilli to enjoy their sweet flavour. 

Harvested from various locations in South America, often in Peru and Mexico, these Asparagus are tender, full of flavour and a delightful Spring treat. The climate in central and South America is ideal for these Spring greens and their delightful flavour needs very little except butter lemon juice a...

Presa is considered to be the finest cut of the Iberian pig. It is the cut attached to the shoulder at the head of the loin. The presa is best cooked slowly and served medium to medium rare. Iberico meat has a very high marbling content and is the pork equivalent of wagyu beef. The flavour and tende...

The pork secreto is from the Iberian peninsula, and is a representation of pork at its finest. The secreto is the equivalent to a cut from the shoulder blade and the head of the loin. This cut of iberian pig is best served medium to medium rare but should be warm in the middle to allow the fat from ...

Iberico bellota pigs are fed on acorns, giving the meat a beautiful sweet nuttiness. The pluma cut is found at the bottom end of the loin and is the pork equivalent to the flank and is very succulent and delicate. This meat is heavily marbled and is the pork equivalent to wagyu beef. It really ...

White asparagus herald the start of spring. Deprived of natural light, they are tender and sweeter than regular green asparagus and are bigger too. Flown in direct from France, these tender-stemmed beauties are just fabulous for a spring lunch.

As this delicate vegetable thrives best in cool, damp conditions, England is an asparagus paradise. This family-grown brand is the epitome of asparagus excellence, with that wonderful nutty flavour and tender texture combination which have made it a favourite with Michelin chefs. All you need is som...