Bestsellers

Bottarga is a lightly cured roe from the Grey Mullet, that is very popular in Sicily and Sardinia. This bottarga is made from the roe pouch of a mullet, which is massaged by hand to get rid of any air porckets, and then dried and cured in sea salt. This cures, dries and salts the roe eggs.   Bott...

The size of the clusters for this product are graded from 1.3 - 1.5kg  Origin: Norway

French rabbit legs are ideal for a casserole, seasonal vegetables and a good stock is all that is needed to make a fine dish. No need to fancy it up, just serve with mustard mash and enjoy the sweet tasting meat in a rich sauce.

Tartuflanghe White Truffle Honey combines the finest honey with the rich taste and aroma of White Truffles. It is best enjoyed with a sharp tasting well matured Italian cheese. Open the lid and enjoy the overpowering smell of White truffle that will fill the room...Traditionally Truffle Honey is eat...

The French name for honey cake is pain d'epice or spiced bread, and this is a succulent, rich loaf, flavoured with wonderful spices - anis, ginger, cinnamon and honey. This is an original loaf made in the traditional way. The flavours take me through a nostalgic journey down memory lane to childhood...

Pata Negra (black-footed pigs) are fed on acorns throughout their lives, giving them flavour and texture like no other. The delicate meat melts in your mouth thanks to its rich marbling and the sweet nutty flavour is quite different from normal pork. 

Simply superb in flavour and texture, we source our grain fed ribeye steak straight from Kansas City. Famous worldwide for producing the best beef in the USA, the meat has a good marbling content and is rich in flavour. 

Blinis make a versatile base with all kinds of toppings, but a dab of sour cream and a spoonful of caviar makes the classic luxury canape.

Use this delicious and aromatic white truffle sauce as a base for your favourite pastas or risottos, or to add depth to any sauce. You can do quite a bit with this, the delicate white truffle flavour of this spread is excellent on bruschetta, or a truffle-decadent mushroom canape, or you can even us...

The magret goose breast is fat and juicy. A generous layer of fat keeps the meat moist as it cooks and helps impart the distinctive rich flavour. Pair with a creamy dauphinoise potato and seasonal vegetables for a simple yet impressive meal. This is a must try for any poultry lover, serve pink for t...

Our Snails come in their shells and are ready for the oven. Packed with herb and garlic butter these little beauties should be served sizzling - 12-15 minutes in a hot oven will do the trick. Use as many as you need and store the rest in the freezer. 

Made in Italy, from stainless steel and a wooden handle, this high quality truffle mandolin is dangerously sharp and is the perfect tool for shaving beautiful slivers of fresh truffle. An indispensible accessory for any truffle lover. 

A true Magret de Canard is the breast meat of ducks raised to produce foie gras. The breasts are double the size of wild duck and have a much beefier taste than ordinary duck breasts. Long a speciality of the south-western provinces of France, today magrets are served in restaurants throughout the c...

The Morteau sausage, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. It is smoked in pyramidal chimneys, called tuys, and is a strongly flavoured and very dense uncooked sausage. In order for a Morteau sausage to be deemed authentic, it mus...

Tsar Nikolai is one of the best smoked salmons available on the market and is one of our top 20 products. It is lightly smoked with beech wood chippings, delivering a subtle and delicate flavour. This sensational smoked salmon melts in the mouth and is perfect sliced up and served with a squeeze of ...

Sweet, tender and fresh describes these wonderful pea shoots perfectly. The delicate micro herbs have a distinctive sweet pea flavour and are delicious in so many dishes. Top off a stir fry with them, add to salads and sandwiches, serve them alongside freshly grilled fish or scallops, the possi...

Fresh courgette flowers are a real summer treat. The frilly petals are delicious stuffed and gently fried. Try filling with a mix of ricotta, lemon zest and chilli flakes or pipe a smooth scallop mousse into the 'fiori' and serve with a salmon fillet and citrus vinaigrette. Serve as a starter or ant...

The highest quality Iberico Chorizo, fed on acorns (bellota). These 'Pata Negra' (black foot) pigs are free range and hung for 24 months producing the highest grade chorizo that is second to none. Tantalize your tastebuds with this exquisite Spanish artisan chorizo.

For those who love salmon, it doesn't get much better than this gravadlax. This side of salmon is cured in a mixture of salt, sugar and dill to impart flavour and preserve it. Delicate and rich, it almost melts in your mouth and is perfect for starters or canapés. Keep it traditional by serving it ...

Available from October to March, Jerusalem Artichokes have a very distinctive flavour. Native to North America, they arrived in Europe in 1605. I love making a rich creamy soup with 'Jerry Artichokes' garnished with Morels - Sublime for lunch on a crisp Spring day. Remember to put them in water...