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Baron Bigod cheese is a very delicious and unique cheese, made with raw milk, from Montebeliarde cows in Fen Farm in Suffolk. It is the first unpasteurised Brie to be made in a traditional wheel and ladled, in Britain. The cheese is handmade in batches, early in the morning, so that the freshest m...

The grapes are seedless, deliciously sweet and juicy, making them perfect to use in desserts, or alternatively can be made into wine.  Suffolk Red grapes were originally bred in the USA, despite their English name! The vines of these grapes grow in warm climates up sunny bright walls, or in greenh...

The Torta Sacher is a world-renowned chocolate cake, that originates from a recipe created by an Austrain Prince in 1832, and is now one of the most famous Viennese culinary specialities. The Torta Sacher cake has two layers of apricot jam between an outer layer of rich chocolate icing and a soft c...

These burgers are Wagyu lovers! We have developed the most delicious and indulgent burger for you to cook at home. Try pairing with our brioche slider buns that perfectly fit these burgers, or if you want the whole truffle burger experience have a look at our kit.. The status of ‘A5’ is the hig...

Mini brioche burger buns are great for canapes at dinner parties or for when you’re making different types of burgers! The brioche dough is slightly sweet and the perfect light texture. These 3 inch buns are the perfect size for pairing with sliders, like our delicious Japanese A5 Wagyu sliders. ...

Our dive-caught scallops are sourced from Scottish waters. They are typically available year-round, if the weather allows for the divers to collect them from the ocean bed. Our favourite way to cook these scallops are best pan fried in a little oil or butter and seasoned with chilli and lemon. The ...

Autumn black summer truffles are a firm favourite seasonal joy, during this beautiful season. We have paired this fresh truffle with our very own Fine Food Specialist branded truffle shaver, to make sure you can get the right-sized slice of truffle. This species of truffle is quite subtle in flavou...

Mangalitza pork is prized for it’s stunning marbling of creamy fat, akin with the same characteristics of Wagyu. The fat that runs through the meat is soft, with a low melting point, it is fabulous to cook with as you are will always be left with a juicy and succulent cut, which is actually easier...

Mangalitza pork is prized for it’s stunning marbling of creamy fat, akin with the same characteristics of Wagyu. The fat that runs through the meat is soft, with a low melting point and is fantastic to cook with as you are will always be left with a juicy and succulent ribeye steak with rich and j...

These off cuts of mangalitza pork fat are the secret ingredient to the crispiest roast potatoes! The Mangalitza pigs are usually 65-70% fat, and every gram of this fat should be savoured for it’s rich flavour. To use this fat, cook it down to melt it, and then use for outstanding home-made fries o...

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This diced venison is perfect for autumnal casseroles, stews and curries throughout the game season. The deer are wild, and eat a natural diet of grass, berries, apples, chestnuts and fruits. These nutrient-dense foods make the venison meat very lean and low in saturated fat. The flavour of the ven...

Venison mince is a healthy and tasty alternative for beef and lamb mince. It is low in saturated fat and very lean, so makes for a truly delicious autumnal take on spaghetti Bolognese or lasagne. Venison perfectly pairs with red wines and seasonal dark leafy greens.  

Our wild venison loin steaks are a delicious alternative to a regular steak. Swap out your chips for a celeriac mash, a sweet and sharp blackberry sauce, and a side of seasonal mushrooms such as Porcini. We recommend cooking these venison loin steaks medium-rare. Their slightly gamey flavour is uniq...

A modern British chese classic, the Old Winchester was born from a new cheese experiment at a family-run farm in the New Forest. Initially the couple planned on making a gouda style cheese using a traditional cheddar method with a twist, but this ended up creating a truly special and unique cheese, ...

This sushi dessert gift box is a delicious treat for those with a sweet tooth! These are perfect to serve at a party for a show-stopper dessert, or even to finish off the perfect sushi night! Made from buttercream, moist sponge cake, chocolate and an assortment of colourful flavoured toppings, ther...

This is a traditional pork rillette, made from shredded pork shoulder which has been poached in duck fat, spices and capers. Originating from France, pork rillette is delicious eaten as an aperitif, or can be enjoyed spread on crusty sourdough bread. This pork rillette is made from Barton Farm Corni...

Originating from a family-run business in Lancashire, the Kirkham family have been making award-winning cheeses for many years. This is a semi-hard cheese, it’s smoky flavour coming from the cheese being smoked over hickory branches. The recipe has run through the family for generations so has bee...

This a stunning terrine to serve at a family feast or dinner party. The terrine is made with pork cheek, rich and creamy foie gras (20%) and broad beans. Serve with a little fresh salad and sweet chutney for a delicius starter.  

This terrine is made from chicken, chicken liver, pork neck, trompette mushrooms and foie gras (20%). It’s rich and flavoursome, and a fantastic starter for dinner party. The savoury flavour of the chicken is balanced with  earthy mushrooms and creamy foie gras.  A truly indulgent and delicious ...