Collection: For the Foodies & the Chefs

An indulgent assortment of standout oils, vinegars, and flavour-boosting essentials. This supreme pantry bundle celebrates expert production and bold taste, perfect for food lovers who enjoy cooking with quality ingredients.

A great present for a cheese-loving cook. 

A great present for a cheese-loving cook.

Eat like an Italian, and serve with warm butter and shavings of Parmigiano-Reggiano.

Eat like an Italian, and serve with warm butter and shavings of Parmigiano-Reggiano.

This salamino has an intense aroma, with a strong and savoury profile. The defining characteristics of the Salame Toscano are the hints of garlic and black peppercorn, which combine harmoniously with the meat.

Satisfying flavour with a gentle kick of heat from the addition of chillies.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

Salchichon derives from the word salchicha, meaning sausage.This version is made with a combination of lean cuts and fat, and is seasoned with black pepper, garlic, nutmeg and coriander. Textured, aromatic, sweet.

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.

Richly buttery, ‘sashimi’- cut belly slices from the meatiest part of the fillet.

Developed with Gaetano Farucci, former Head Chef of Michel Roux’s two Michelin-starred restaurant Le Gavroche, and Smokin’ Brothers, the recipe leads to a perfect balance of sweet and savoury.

Ready to use. Add to whatever you are cooking. The longer they simmer, the tangier the sauce.

Pair with salads, add to stirfries or drizzle on pizza.

Pair with lamb, roast potatoes and grilled vegetables.

Pair with tomato-based sauces and caprese salads.

Pair with fish and summer salads.

Pair with stir fries, meats and roast potatoes.

The choice of Michelin-starred chefs including the 2* Trussardi alla Scala restaurant in Milan. A cold-extracted, single estate extra virgin olive oil that is perfect with grilled meat, vegetables, salads and on bruschette.

The choice of Pollen Street Social's Dale Bainbridge, this is a premier cru oil of the finest quality.

Viscous and well balanced, balsamic cream is perfect to gently enhance the taste of food and to give a creative touch to the decoration of dishes.

Goccia Oro IGP Balsamic Vinegar (Gold Drop)

Goccia Nera IGP Balsamic Vinegar (Black Drop)

Goccia Argento IGP Balsamic Vinegar (Silver Drop)

Invecchiato IGP Balsamic Vinegar

Affinato 12 Year ABTM DOP Balsamic Vinegar

Extra Vecchio 25 Year ABTM DOP balsamic vinegar.

A fruity red pesto, made with sun-dried Italian tomatoes, cashew nuts, Grana Padano and extra virgin olive oil.

A classic pesto, made with Genovese basil. Thick in consistency and full in flavour.

An intensely fruity sauce made with Italian tomatoes, salt, basil, garlic and extra virgin olive oil.

An aromatic, chunky sauce made with chopped tomatoes, fresh herbs and garlic.

Apulian date tomatoes in their own juice, with fresh basil leaves and a little salt.

A rich tomato sauce made with olives and capers. Great with pasta and braised beef dishes.

A carefully seasoned, spicy arrabbiata, with a hint of basil and a gentle chilli kick.

Hot and spicy with the Mediterranean flavours of basil, oregano and black peppercorns.

For salad dressings, or drizzling over a warm goats’ cheese salad.

For salad dressings, or drizzle over mashed or boiled potatoes.

A delicate oil for dressing avocado, beetroot, mâche, or grilled fish.

Garlic oil adds umami to grilled meat, and is wonderful in mashed potato.

Basil oil is for summer salads, grilled fish, or to add to Gazpacho.

Add a hint of avocado flavour to your salad dressing. Delicious in mayonnaise or with shellfish.

Thyme & Rosemary, which brings a taste of Provence to grilled vegetables or dishes.

Subtle and rich. Wonderful in baking and makes an original dipping oil for bread.

Truffles from Alba have a more delicate flavour with a hint of garlic. Add to pasta, risotto and egg dishes., Truffles from Alba have a more delicate flavour with a hint of garlic. Add to to pasta, risotto and egg dishes.

White Balsamic Vinegar

White Balsamic Vinegar with Mustard

White Balsamic Vinegar with Thyme

Rich, velvety, and spoonably soft, Vacherin Mont d’Or has a luscious, buttery texture with deep savoury notes and a gentle, resinous aroma from its spruce bark.

Full-flavoured, with honeyed undertones. A unique Raclette made in the Jura mountains and matured by Affineur Walo, it is utterly divine melted over pork, potatoes and pickles.

Aromas of meadow flowers and dried fruit. Walo ages this remarkable Gruyère in one of his famously warm and humid cellars, so helping it to maintain the moisture needed to develop such an array of complex flavours.

Four cheeses that have won the Patron's Award for the Best Artisan Cheese presented by His Royal Highness King Charles III. And here they are for you to enjoy.

Four fantastique cheeses from the home of fromage. Gift wrap available.

Ideal to season all warm dishes, such as pasta, risotto, meat fillets, eggs and potatoes.

To be used with meat fillets, eggs and omelettes, risotto and pasta, potatoes and vegetables, sushi, foie gras, cheese, fish, vinaigrette and sauces.

For slicing or shaving.

Delicious as a pasta sauce, or when spread on bruschetta.

Enhance your dishes with the taste and the flavour of the black summer truffle.

Acetomodena Condimento Supremo Oro Balsamic Vinegar

Entire peeled tomatoes of the San Marzano variety, grown on the volcanic soil of Mount Vesuvius. An incredibly versaitle tomato with a wonderfully sweet flavour that can be used for pasta, pizza, curry sauces or Spanish seafood stews.

Sun-ripened, yellow peeled tomatoes, seasonally harvested in southern Italy. The fruits develop a pleasantly sweet flavour and, just like red tomatoes, can be used in a variety of ways in the kitchen. Ideal for delicate pasta sauces or light fish and meat dishes. Whole, peeled and in their own juice.

Entire peeled tomatoes of the San Marzano variety, grown on the volcanic soil of Mount Vesuvius. An incredibly versaitle tomato with a wonderfully sweet flavour that can be used for pasta, pizza, curry sauces or Spanish seafood stews.

Small, aromatic and sweet tomatoes preserved in tomato juice. Ideal with delicate ingredients such as prawns or vegetables.

This vinegar has a rich earthiness and delicate garlic flavour. Add to roasting lamb, roast vegetables and chicken. Mix with minced beef to make delicious burgers.

Rich and earthy. Great for drizzling over roast vegetables. Use to pickle beetroot and red cabbage. Add to vegetable stews and meat casseroles.

Add to gin, cordial, and sparkling water. It makes a lovely salad dressing and can be spritzed over roast vegetables. Also great drizzled on ice cream.

This vinegar will pep up your pies and crumbles: add to the stewing fruit for a flavour burst that brings out the natural sweetness of the fruits. Also great in pork dishes.

Sweet, rich and spicy. Drizzle over melon. Use in Asian inspired dishes. Add a few drops to honey, lemon and hot water for a comforting winter drink.

Sweet, tangy, fruity. Suitable for spring salad dressings, drizzled on ice cream, or added to a stir fry of spring vegetables. It is also great as a sauce or marinade for fish. Try it on mackerel or scallops.

The vinegar can be used to enrich sauces, stews and casseroles. It works well with game, duck and sausages. The deep berry flavour makes delicious salad dressings.

Add to your sauces for game, venison and root vegetables. Drizzle a few drops on sweet fruits and ice cream. Its intense fruity flavour makes great salad dressings.

Notes of cinnamon, cloves and Christmas pudding. Add to red cabbage casserole, quick pickles and winter stews.

This vinegar will work well as a marinade for chicken and fish. Alternatively, try adding mustard and oil to make a light sauce. Add a teaspoon to cordial and gin.

Made from summer tomatoes. Add to soups and tomato based sauces. It is also great as a dressing mixed with olive oil, English mustard and plenty of salt and pepper.

Cold-smoked slowly over a blend of juniper, beech and oak, the fish retains an extremely delicate flavour and mouthwatering texture. ** Please note, delivery is available from 10th of March.