Explore professional-grade condiments, spices, and artisan products used by top chefs.
Our hand dived scallops are amazingly tender and sweet, they are simply extraordinary food - a real treat. When it comes to preparing this delicious delicacy, we recommend that you keep it simple and keep it fast. A light touch of a hot pan, a little butter and a tiny pinch of salt really is all that it takes. They are simply divine and need very little encouragement to be delicious, so much so, you could even just eat them raw or with a little citrus make a wonderful ceviche. The brilliant team at Rockfish meticulously prepare the scallops for you, removing their shells and carefully cleaning them so they are absolutely pristine and ready for you to cook with. Scallops like to lodge themselves into crevices along the sea bed and unlike oysters or mussels, they don't need to attach themselves to an anchor. They are surprisingly mobile - and fast, changing locations a few times throughout the day. This makes them a challenging catch for divers, like our scallop catcher extraordinaire, Fraser. Fraser hand picks every single scallop from the sea bed, loading them into a rope net. Once the net is full, Fraser will let out a bit of his oxygen into a buoy, attached to the net, immediately bringing his catch up to the boat awaiting above. It is an incredibly skilled job, firstly to locate the scallops who will move in flocks across the sea floor and camouflage themselves with a thin layer of sand. He then must skilfully collect only the mature scallops that meet the landing size of 10-11cm, all the while practicing safe diving methods. This is wonderfully sustainable food. Like all bivalves scallops are filter feeders. This means as the water moves, bivalves take in microscopic nutrients, this eating method effectively cleans the water so bivalves end up creating a healthy environment for the organisms that live around them. They are carefully and sensitively gathered by hand and landed right on the doorstep, making food miles minimum. A proper treat! 6 scallops per pack. Please note the Scallops come without their shells.
Discover ICED - the new knife range from Kuhn Rikon. The ice-hardened blades made of German stainless steel are noticeably robust and sharp. Knife block and cutting boards ensure gentle storage and optimum performance. The ICED Santoku knife with its scalloped blade ensures that the sliced food falls off easily. Versatile in use, you can cut, dice and chop food such as fish, meat or vegetables with ease. Experience the benefits of centuries-old knowledge. As early as the 19th century, Swiss watchmakers used to place steel parts in the snow to make watches more solid and durable. That's why our German steel blades are heated to over 1000°C / 1832°F and then ice-hardened (tempered) at minus 120°C / 184°F. This makes them more durable and corrosion-resistant. The weighted handle scores with ergonomic handling and optimum balance. The dark titanium coating provides an elegant look. Cut like a professional with ICED. Perfect for slicing, chopping, dicing fruit, vegetables, meat and much more Scalloped blade prevents food from sticking Ice-hardened blade made from German steel Weighted and riveted handle for optimum balance Titanium coating for an elegant look HRC: 53 Blade length: 16 cm Overall length: 29.5 cm Gentle storage in the bamboo knife block Best performance on the bamboo cutting boards Warning: Not suitable for children - blade is very sharp. Storage in knife block recommended. Improper use can lead to injuries.
An overwhelming number of Michelin Starred chefs swear by Exmoor Caviar's Smoked Caviar, including The Ledbury's Brett Graham, Fat Duck alumni Jonny Lake, and the legendary Raymond Blanc.. A beautifully light smoke complements the rich saltiness of the caviar, which is farmed exclusively in the UK in the foothills of the Exmoor National Park. The caviar is harvested by hand once the Sturgeon reach maturity, before being preserved in Cornish Sea Salt and lightly smoked - it pairs fantastically well with fresh British seafood dishes, particularly lobster, scallops and crab.. 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**
Black Garlic bulbs are crushed & combined with fresh tomatoes, olive oil & balsamic vinegar with the addition of spices & Anglesey Sea Salt creating the perfect balance in an extraordinary sauce. Use as an accompaniment to red meats, chicken & is delicious with scallops. Add to casseroles risottos as well as sauces!
Poon’s Signature Sauce Collection. Discover the bold, authentic flavours of Poon’s with their Signature Sauce Collection — a trio of bold, umami-rich sauces crafted from authentic family recipes. Dip, drizzle or stir into your favourite dishes for instant flavour perfection.. "Superior sauces for the spice inclined". (The Observer Food Monthly). What's included :. Chilli Vinegar Dressing (250ml). Awarded Great Taste Awards 2 Stars by The Guild of Fine Foods in 2023. A twist on the Shanghainese ‘red oil’ wonton sauce that balances the sharpness of black vinegar with the heat of dried red chilli for a wonderfully versatile dressing. Try it drizzled over steamed vegetables, salads, poached chicken, grilled fish or noodles to give the simplest of suppers that extra pizazz.. Extraordinary Chilli Oil (125g). Use as you would any chilli oil. Simply stirred through some thick wheat noodles, wet still from the noodle water, it's the Chinese version of spaghetti aglio e olio.. Premium First Extract Soy Sauce (250ml). Our soy sauce is pressed only once, extracting the purest essence of the soya bean. It is the soy sauce equivalent of extra virgin, cold-pressed olive oil. Fermented naturally using traditional methods, without chemical catalyst or acceleration, Poon’s Premium First Extract Soy Sauce has an exceptional depth of flavour, versatile enough for both cooking and dipping.. WO Sauce (130g). Awarded Great Taste Award 1 Star by The Guild of Fine Foods in 2023. XO Sauce was invented in the 1980s in Hong Kong and is made from dried scallops, dried shrimp, Jinhua ham, chilli, shallots and garlic. Dried seafood and Jinhua ham are considered extremely luxurious and extravagant ingredients in Chinese cooking. The name alludes to the lofty and expensive status associated with XO cognac at the time. Dried scallops are not available in the UK now.. Reworking this classic condiment to make it our own, we replaced Jinhua ham with Poon’s Wind Dried Bacon, which we have been producing in the UK since 1970 to an old family recipe. Affectionately known as “Woooooh Sauce” in the kitchen and with the chefs who have used it, try it on buttered bagels, fried eggs, fried rice, plain rice, noodles, pizza and sausage rolls...
Zesty, aromatic, and beautifully balanced – a bold twist on citrus.. Bursting with fragrant notes of zesty lime, warming black pepper, and the delicate floral lift of lavender, this vibrant fruit and herb vinegar adds a gourmet flair to your dishes. Refreshing and refined, it’s the secret ingredient you didn’t know you needed.This premium flavoured vinegar, crafted in small batches in the UK, is all about bold contrasts, sweet meets spice, citrus meets floral. It’s a versatile champion in both sweet and savoury cooking, from seafood marinades and salads to cocktails and desserts.. Why you’ll love it:. A zesty, floral and spicy vinegar that brings dishes to life. Part of our artisanal gourmet vinegars collection. Small batch crafted in the UK using natural ingredients. Brilliantly versatile, made for adventurous cooks and flavour seekers. A refreshing upgrade to your everyday condiments. How to use:. Splash over seared tuna, grilled prawns or scallop ceviche. Mix with olive oil for a citrusy salad dressing with a twist. Glaze roast chicken or drizzle over courgette ribbons. Shake into gin cocktails or sparkling soda for a botanical hit. Pour over lemon sorbet or pavlova for a gourmet dessert edge. A lively flavour trip in a bottle, this one’s a conversation starter.
