Bestsellers

Truffle dust can be used on any a number of dishes to add a little bit of luxury to your meals! Drogo recommends a sprinkling on top of fries with parmesan, and on top of steaks, fish or even pasta and pizza! Alternatively, you could also add it to a warming bowl of homemade mushroom soup. The flavo...

This stunning new seafood product is exclusive to Fine Food Specialist. Our fishmongers have hand-cut this premium side of sashimi-grade salmon, to leave you with the best parts, ready to slice into sashimi style strips or for sushi. The fat has been taken off the bottom, the spine has been removed ...

Tender and juicy, this delicious rock lobster tail piece is delicious and slightly sweet in flavour. Plus with an easy to remove shell, the lobster is easy to cook in a variety of ways. You could sous vide the meat or butterfly the de-shelled lobster and fry in a garlic herb butter. This is the perf...

These sashimi grade Japanese scallops are highly coveted by seafood aficionados and foodies all over the world, as they are truly the best you can get. They have not been soaked or treated like other scallops often are, because these scallops are of a superior quality and need little else to enhanc...

Introducing our new chocolate truffle gift box, which includes 11 delicious flavoured truffles. 

Fillet is the most prized cut of beef. The centre cut fillet has been cut into four delicious steaks. Simply pan fry on a griddle or BBQ after seasoning. The flavour of the beef is delicious without addidng too many other flavours - the richness of this cut of beef comes from the 28 day period in wh...

Bone Marrow is often used to make stocks and broths, but can also be roasted to eat on top of steaks, or even toast if you’re feeling like a decadent snack! These pre-cut bone marrow troughs are make it much easier to extract the goodness from the bone once cooked, it turns into an almost nutt...

The Aberdeen Angus is one of the most highly regarded British breeds, famous for its wonderfully marbled meats, and easily stands comparison with meats from grass-fed US and Argentinian cattle. Aberdeen Angus is rich and flavourful, and there is no better way to enjoy this wonderfully special meat t...

Sashimi is the grade given to the freshest possible catch and is generally served raw. Our sashimi box includes three of our favourite fresh fish cuts, perfect for serving at a sushi dinner. The box serves 4 people and includes:  Hiramasa, +/-220g  Hiramasa, also known as Kingfish, is a high-qua...

This Wagyu chuck Denver steak is a must-try. This cut comes from underneath the shoulder blade, which is a less-used muscle than that of other cuts, such as rib-eye. This makes the Denver steak perfect for cooking on the grill. The fat marbling throughout the steak melts during cooking providing a...

Hiramasa, also known as Kingfish, is a high-quality sashimi grade Yellowtail Kingfish which is farmed under strict, high standards to make it some of the best sashimi grade fish out there. The fish is firm with large flakes, pale pink in colour, with a rich and subtly sweet flavour. In Japan, the fi...

Kingfish, also known as Hiramasa in Japan, is a high-quality sashimi grade Yellowtail Kingfish which is farmed under strict, high standards to make it some of the best sashimi grade fish out there. The fish is firm with large flakes, and a rich and subtly sweet flavour. In Japan, the fisherman go to...

Made famous by the restaurant Nobu, this dish has inspired and delighted foodies from all corners of the globe! If you’re new to cooking fish at home, this ready-to-cook black cod fillet is perfect as it is marinated in a miso based-glaze, adding a deliciously sweet and oniony flavour, which cara...

This Soy Sauce is aged in old cedar barrels for two years to give it it's well balanced salty taste. This is the perfect ingredient to use in Asian cooking or on it's own to drizzle on sashimi sushi.  

These large Argentine prawns are real treat. Vibrant pink, even when raw, they’re caught off the coast of South America where the icy water develops their exquisite flavour. The delicate flesh cooks very quickly and is best grilled or pan fried swiftly, overcooking can render it mushy. The sweet f...

Fillet is one of the most prized cuts of beef and it doesn’t get better than genuine Japanese Wagyu fillet. Densely marbled steaks melt in the mouth when seasoned and seared briefly in a hot pan. This Wagyu comes from the Kagoshima prefecture of Japan where cows graze the incredible grass, fed by...

This tomme de vache with truffles is a wonderful cheese to have on your cheese board. It has a pale yellow complexion with a semi-soft and dense texture. The flavour is almost buttery with deep and earthy notes enhanced by the truffle. It is delicious with fresh or dried fruit and a glass of good re...

The rich, gamey flavour of wild boar lends itself beautifully to this bold salami. The robust character makes it a great addition to a mixed antipasti platter and it stands up well to tangy blue cheeses and sharp pickles. Couple with a glass of oaky red and you have a match made in heaven.

A grating of Parmesan over a bowl of pasta is a delightful thing but this 24 month-aged Parmigiano-Reggiano is worth appreciating for its own merits. Intensely flavoured with rich nuttiness, it is a salty and moreish cheese that is fantastic shaved over bresaola or enjoyed with a moon of crisp apple...

These sirloin steaks will make an incredible meal to share with your very best friends! A little goes a long way with Japanese Wagyu as it’s very rich, so one steak is enough for you and whoever is lucky enough to share.  Japanese Wagyu has to be tried to be believed. It is very different from a...