Explore professional-grade condiments, spices, and artisan products used by top chefs.
Everything you need for a wholesome Welsh breakfast, courtesy of the West Wales bakery CRWST. You'll find an array of award-winning treats inside, including:. Granola Clusters (400g). Chocolate & Coconut Granola Clusters (400g). Hot Chocolate (190g). Almond Honey Butter (210g). Hazelnut Caramel Spread (210g). Bay Coffee Roasters (Filter, Espresso or Bean - your choice!)
Gorilla Spirits Co's very special Maraba Coffee Liqueur is the result of a close collaboration with Moon Roast coffee roasters, and the coffee producers of Rwanda.. First, speciality grade red bourbon arabica coffee beans are sourced from individual small growers in Rwanda, then expertly roasted by Moon Roast Coffee. The beans are then cold brewed with alcohol for 72 hours to gently extract all the wonderful flavours, before turning it into the finished liqueur.. For every bottle of Maraba Coffee Liqueur sold, Gorilla Spirits Co. donate to Kula Project, a non-profit organisation working to eradicate poverty through the development of entrepreneurs in Rwanda’s coffee communities.. Maraba Coffee Liqueur is bottled in 100% post-consumer recycled glass.. 50 cl., 25% ABV. Tasting notes: rich and bold espresso, followed by fruity coffee notes with buttery chocolate and a smooth finish.
Alex Dilling, two Michelin Starred chef at London's Hotel Cafe Royal, uses only Exmoor Caviar's Royal Beluski caviar in his restaurant - a credit to its flavour and versatility.. This particular caviar is perfectly suited for garnishes, or to fold through a classic butter sauce with fish. The savoury flavour profile is super buttery and well textured, with a lower salt content than other caviars - this gives it a fantastic capacity to pair with other flavours, without contrasting too much.. Exmoor Caviar is the only company granted permission to farm sturgeon within the UK in the last 700 years.. ** All our caviar has a 3 month shelf life from shipment**
This truly classic Imperial Oscietra caviar from Exmoor Caviar is the preferred choice of Michelin Starred chefs Nathan Davies and Chris Cleghorn - a traditional, European-style caviar with a stunning flavour profile.. Best enjoyed on its own to appreciate the full flavour, this Imperial Oscietra caviar is equally at home with fish dishes. The sturgeon that produce this fantastic product are allowed to reach 14 years before the roe is harvested, which delivers an unique depth of flavour and buttery richness that's impossible to find elsewhere. You'll pick up notes of cream and hazelnut - it's incredibly moreish.. Exmoor Caviar is the only company granted permission to farm sturgeon within the UK in the last 700 years.. ** All our caviar has a 3 month shelf life from shipment**
Farm Butchers have taken their epic leg of lamb and butterflied it, making it a fantastic choice for the BBQ, or just a faster Sunday roast! Sourced from herds that graze on the Kent Romney Marsh, you'll pick up the unique flavour provided the lamb's natural diet of grasses and samphire that grow across the salt marshes.. Choose from a half (1.25kg) or whole (2.5kg) lamb leg, either plain or with a mint marinade.. Please note that the listed weight of the lamb includes the bone. If you select the butterflied option, the final weight will be less than the listed weight, as the bone has been removed. As we cannot determine the exact weight of the bone in advance, we list the gross weight of the lamb.
A top class choice for your next Sunday roast, this versatile leg of lamb can be served juicy and pink, or slowly roasted until it falls off the bone. Sourced from herds that graze on the Kent Romney Marsh, you'll pick up the unique flavour provided by the lamb's natural diet of grasses and samphire that grow across the salt marshes.. Choose from a half (1.25kg) or whole (2.5kg) lamb leg, either on the bone or boned & rolled.. Please note that the listed weight of the lamb includes the bone. If you select the butterflied option, the final weight will be less than the listed weight, as the bone has been removed. As we cannot determine the exact weight of the bone in advance, we list the gross weight of the lamb.
The most prized cut of beef from Kent's Farm Butchers, expect a rich and succulent taste when cooked to rare / medium-rare - it'll cut like butter. Ideal for roasting whole, beef wellingtons, or slicing into steaks.
This organic, plant-based butter alternative from Nettle Foods is perfect for slathering on crispy sourdough and hot crumpets. Made from cultured cashew milk and pink Himalayan salt, it can be used as a straight alternative to butter in any setting - cooking, spreading and baking. You will receive a pack of 4x 200g jars.
Primrose Herd's grass-fed T-Bone steak is full to the brim of natural marbling on the sirloin section, balanced beautifully with a lean and delicious fillet. Season, grill and serve with garlic butter.
Not all Christmas puddings are created equal, and this one is something truly special. Devised by Sandra McLaren for her family as a homemade alternative to the stodgy supermarket offerings, this light and delicious Christmas Pudding has become a real crowd pleaser at London's Borough Market, and is now available for home delivery!. McLaren's award-winning Christmas Pudding starts with a mouthwatering combination of zesty orange and lemons, prunes, flaked almonds, and winter spices, which are then drenched in French Brandy and Guinness Stout, before being matured for six months. The end result is an unforgettable Christmas pudding with a stunning depth of flavour and surprisingly light texture.. This extra special version comes in a fire-branded gift box, making it the perfect foodie gift this festive season!. Premium-grade fruits. Made with British butter. No suet - suitable for vegetarians. Matured in Brandy & Guinness for 6 months. Ready to eat in 5 minutes. Preparation Instructions. Microwave: Release seal, remove the protective layer. Microwave for 3 minutes. Steam: Place pudding with seal closed in a saucepan of simmering water. Do not completely submerge. Place pudding on a trivet so as not to burn the bottom of the pudding bowl. Close saucepan lid. Simmer for 15 minutes.. Oven: Pop the pudding out of the plastic bowl and wrap it in aluminum foil. Preheat the oven to 180 degrees Celsius.15 mins
Not all Christmas puddings are created equal, and this one is something truly special. Devised by Sandra McLaren for her family as a homemade alternative to the stodgy supermarket offerings, this light and delicious Christmas Pudding has become a real crowd pleaser at London's Borough Market, and is now available for home delivery!. McLaren's award-winning Christmas Pudding starts with a mouthwatering combination of zesty orange and lemons, prunes, flaked almonds, and winter spices, which are then drenched in French Brandy and Guinness Stout, before being matured for six months. The end result is an unforgettable Christmas pudding with a stunning depth of flavour and surprisingly light texture.. All you have to do is lightly steam and drizzle with your choice of brandy butter, cream, or ice cream!. Premium-grade fruits. Made with British butter. No suet - suitable for vegetarians. Matured in Brandy & Guinness for 6 months. Ready to eat in 5 minutes. Preparation Instructions. 450g:. Microwave: Release seal, remove the protective layer. Microwave for 3 minutes. Steam: Place pudding with seal closed in a saucepan of simmering water. Do not completely submerge. Place pudding on a trivet so as not to burn the bottom of the pudding bowl. Close saucepan lid. Simmer for 15 minutes.. Oven: Pop the pudding out of the plastic bowl and wrap it in aluminum foil. Preheat the oven to 180 degrees Celsius. 15mins. 800g / 1kg:. Microwave: Release lid, remove the protective layer. Microwave for 7/9 minutes. Steam: Place pudding with the lid closed in a saucepan of simmering water. Do not completely submerge. Place pudding on a trivet so as not to burn the bottom of the pudding bowl. Close saucepan lid. Simmer for 20/25 minutes.. Oven: Pop the pud out of the plastic bowl and wrap it in aluminum foil. Preheat the oven to 180 degrees Celsius. 20 mins
Also known as the pork fillet, this is the leanest of all cuts. It carries the same buttery soft texture found in a good quality beef fillet, but with an exceptional pork taste all of its own.. 2 x 400g.. Raised outdoors in the Welsh Usk Valley and hand-prepared by award-winning butchers.
A wonderful gift set from Exmoor Caviar featuring two of their most popular products: a tin of stunning Oscietra Caviar, and a 75g tin of their incredible Smoked Caviar Butter. Beautifully presented in a branded gift box, you'll also receive a mother of pearl tasting spoon and a caviar key, making excellent keepsakes.. Available in a range of sizes, this is the perfect gift for those who appreciate the finer things in life.. Exmoor Caviar is the only company granted permission to farm sturgeon within the UK in the last 700 years.. ** All our caviar has a 3 month shelf life from shipment**
This Welsh Chateaubriand is cut from the very heart of the fillet, known for its recognisable buttery texture and melt-in-the-mouth tenderness - a real showstopper!. 16oz / ~450g.. Certified PGI beef from the Usk Valley, raised and matured in its designated region under strict traditional methods. That geographic certification locks in the character of the land it comes from - giving every cut a depth of flavour and tenderness worth seeking out.
These whole pate en croutes from London's legendary Meat Fish Cheese are the perfect centre piece for your next special occasion.. This particular croute was awarded best in the UK, and came 4th in the world at the Championship Du Monde 2023 in Lyon. Pate en croute is a long and precise undertaking requiring many processes and techniques to all be executed perfectly. The croutes are made with a farce of pork belly, shoulder & jowl from impeccable free range pigs, confit ox tongue, duck breast, chicken breast, macerated apricots enriched with a duck & port jelly and encased in a short crust butter pastry.. Choose from a 1.6kg croute to feed up to 10 people, or a stunning 3.5kg version which will feed 20.
Savour the luxurious tenderness of this 1 kg Wagyu Chateaubriand - an effortlessly elegant centrepiece designed to elevate any special occasion.. Cut from the prized head of the fillet, it offers sublime melt-in-the-mouth texture and beautifully even marbling, delivering a buttery richness and refined depth of flavour in every slice. Whether roasted whole for a striking celebration dish or seared and finished gently for perfect blush-pink tenderness, it’s an indulgent choice that feels truly memorable.. A beautifully balanced, show-stopping joint that brings genuine Wagyu luxury to the table.
They say Wagyu is the finest beef money can buy — and one taste of these fillets makes it easy to see why.. Savour the melt-in-the-mouth tenderness and buttery marbling that give this cut its effortless elegance, delivering a refined depth of flavour that feels truly indulgent. Perfect for searing into exceptional steaks, each fillet offers a beautifully balanced richness that turns any meal into a special occasion.. For the best result, cook to medium-rare and allow it to rest so every drop of flavour settles beautifully back into the meat.. 8 x 170g Fillet Steaks.
Our Wild Turbot is prized for its delicate, sweet flavour and firm, meaty texture. Perfect for baking, steaming, or pan-frying, it makes an elegant centerpiece for a special meal, served simply with butter, lemon, and fresh herbs to let its natural taste shine. Serves 2 (260g) Origin: Wild caught in N.E Atlantic Catch method: Day boat/ Trawls Fresh - never been frozen Shelf life on receipt- 4 days What Makes The Fresh Fish Shop So Special: Sebastian specialises in wild caught fish and seafood using low impact fishing methods. Plaice, Dover Sole, Lemon Sole, Brill and Turbot come from small local day boats around Brighton.Monkfish, Octopus, and Sardines always come from small day boats in Cornwall. White fish predominantly comes from Peterhead market in Scotland. He also makes his own range of award-winning convenience-led ‘oven-ready’ and 'pack to pan' marinated fish dishes in recyclable trays.
Designed for celebrations and seafood lovers, our Large Indulgent Shellfish Platter showcases an abundant spread of the finest shellfish. This generous platter includes 1kg of mussels (to be cooked at home) 3 lobster tails topped with garlic & herb butter ready for the oven 500g of large peeled prawns 12 langoustines (to be cooked) 12 oysters (shuck fresh at home) 450g of crab claws Samphire and our signature shallot vinaigrette and Marie Rose sauce Simple Cooking Instructions: Lobster tails: Bake at 200°C for 12–15 minutes until fully cooked and fragrant. Mussels: Clean, then steam for 4–5 minutes until shells open. Langoustines: Boil or steam for 3–4 minutes until the flesh turns opaque. Samphire: Add during the final minute of cooking or briefly blanch. All other items are cooked and ready to enjoy. An impressive centrepiece, balancing luxury and freshness in every bite. What Makes The Fresh Fish Shop So Special: Sebastian specialises in wild caught fish and seafood using low impact fishing methods. Plaice, Dover Sole, Lemon Sole, Brill and Turbot come from small local day boats around Brighton.Monkfish, Octopus, and Sardines always come from small day boats in Cornwall. White fish predominantly comes from Peterhead market in Scotland. He also makes his own range of award-winning convenience-led ‘oven-ready’ and 'pack to pan' marinated fish dishes in recyclable trays.
A blend of smoked mackerel, cream cheese, creme fraiche and horseradish topped with a layer of set butter. 90g Serves 1. 9 days shelf life. What makes Furness Fish & Game so Special: Founded by Les Salisbury in 1984, Furness Fish & Game were originally famous for supplying the Royal family with Morecambe Bay Potted Shrimps. Les would fish for shrimps as a boy, and turned his love of fishing into a thriving business which is today run by his niece Clare Worral.
