Medium Hamper

Winner of the Best World Whisky, Gold Medal at the 2012 International Whisky Competition. Distilled in a unique copper pot still, matured in bourbon barrels, finished in rich Madeira wine casks and bottled at premium strength, this single malt whisky is smooth, light in character and softly golden in colour. At a generous 46% ABV, it has a classic freshness with aromas of cream toffee, rich fruit and raisins.

Winner of the Best World Whisky, Gold Medal at the 2012 International Whisky Competition. Distilled in a unique copper pot still, matured in bourbon barrels, finished in rich Madeira wine casks and bottled at premium strength, this single malt whisky is smooth, light in character and softly golden in colour.

Golden, sweet acacia honey infused with the finest Umbrian Bianchetto truffles.

A fabulous treat to drizzle over any cheese but especially the strong, salty blues.

Try it over your stilton this Christmas - true decadence!

Weight: 120g

A subtle finish to any dish - truffle oil will enhance risotto, pasta, pizza, cooked vegetables, meat carpaccio, mushroom and cheese or egg based dishes.

The oil contains high quality truffles from Northern and Central Italy shipped and packed immediately for optimum freshness.

Weight: 100ml

A gorgeous fruity and crunchy cracker, perfect for pairing with soft or hard Ewes' milk cheeses.

Weight: 100g

An exquisitely fruity and crunchy cheese cracker, that's brilliant for pairing with blue cheeses.

Weight: 100g

This superbly nutty and fruity artisan cracker goes excellently with a variety of soft, buttery and triple-crème cheeses.

Weight: 100g

This fruity and nutty artisan cracker goes amazingly well with delightfully soft Goats' milk cheeses.

Weight: 100g

Made in Nottinghamshire, the Colston Bassett is the finest Stilton you can buy! It has a complex flavour, sweet and creamy at first before developing a long grassy piquant tang but never sharp or harsh; more mellow and fruity. Stilton can only be made in six dairies in the counties of Nottinghamshire, Derbyshire, and Leicestershire. Stilton takes its name from the town of Stilton, where it was first traded at the Bell Inn in the early 18^th Century - but it cannot be made there!

A 1.8kg (4lb)clothbound, traditional mature cheddar truckle. The Quickes family have been farming in Devon for over 450 years. They have learnt a thing or two about cheese-making during that time. Their cheddar is nutty with a hint of sweetness and a deeply satisfying tang.

This vintage cheddar is moister and not as crumbly as traditional farmhouse cheddars; uniquely creamy in both taste and texture. Using a 70-year-old recipe, this cheese was first produced in 2000 and has become a firm favourite. As a vintage cheddar, it has to mature for over twelve months to allow it’s very tangy, yet smooth herby taste to develop with fruity notes.

The same cheese as the round Godminster but in a sweet heart shape. Perfect for loved ones, Mother’s Day, birthdays and of course that day in February.

As Featured on Sunday brunch on channel 4 on Sunday!

This vintage cheddar is moister and not as crumbly as traditional farmhouse cheddars; uniquely creamy in both taste and texture. Using a 70-year-old recipe, this cheese was first produced in 2000 and has become a firm favourite. As a vintage cheddar, it has to mature for over twelve months to allow it’s very tangy, yet smooth herby taste to develop with fruity notes.

This infamous cheese was first made by monks in the Abbaye de Citeaux, in the heart of Burgundy, It is washed in Marc de Bourgogne; a spirit made with the skins of grapes left over from wine production. It has a pungent tang and a sweet fruitiness that blends with it's creamy interior. A strong cheese, not for the faint-hearted!

Mimolette (‘boule de Lille’) is a very mature Edam - aged for 18 to 24 months - made in Lille in the 17th century as an alternative to Dutch Edam when Colbert forbade the import of foreign cheeses into France. It has a wonderfully sweet, hazelnut flavour. It was originally made by the request of Louis XIV, who was looking for a native French product to replace the then very popular Edam. To differentiate it from Edam, however, he had it coloured bright orange with annatto – a natural food dye.

Rachel is a semi-soft unpasteurised goat cheese with a smooth texture and sweet, medium flavour. As she matures, Rachel is washed regularly in a brine solution – this gives the artisan cheese a dusky rind, and the occasional orange and yellow spots. Rachel is the namesake of Pete Humphries's (the founder of White Lake) friend who, much like the cheese, is sweet, curvy and just a little bit nutty!

Mature Manchego made from the raw, rich, whole milk of Manchega sheep who graze on the La Mancha plain in central Spain.

This cheese is cured in natural caves to develop some some unique characteristics.

It is a full flavoured cheese with a firm texture, nutty taste and a tangy finish. Ewe's/Unpasteurised

Cave-aged Gruyere is one of the most famous cheeses made by the Swiss, named after the town of Gruyeres, AOC protected and aged for 15 months. It is initially hearty and nutty, developing a stronger, richer flavour as it ages, with a touch of fruitiness. It is also used as a fondue cheese and popular in France to make croque-monsieur, and on top of croutons for onion soup.

Lovely heart shaped French type brie carefully handmade.

Add to it a layer of truffle- a decadent combo - a marriage made in heaven!

A goat's log of distinction. Firm when young, softening as it ages and displaying a lemony tang. Great sliced, grilled, drizzled with honey, walnuts and lardons.

Made in Berkshire by award-winning cheesemakers Anne and Andy Wigmore, Anne is a graduate of the National Institute for Research into Dairying, and was a microbiologist for 10 years before starting to making cheese in the 1980s. They were inspired by Italian pecorinos on a visit to Sardinia, and Spenwood is like a cross between cheddar and a semi-stagionato pecorino

A hard, aged ewe’s milk cheese produced in the Basque region of south-western France.

This is a Semi hard Cheese aged to around 5 months old, and with a colourful orange/brown rind. This cheese has a medium, mellow, nutty flavour with hints of caramel. It was the Supreme Champion of the British Cheese Awards 2019. It’s also rind washed in brine, like its sister cheese, Rachel.

Deliciously creamy and indulgent - Gooey Mountain Gorgonzola! One of our best selling cheeses in the shop!

Made in Herefordshire by Charlie Westhead at Neal’s Yard Creamery. Dorstone is cylindrical with a grey/green exterior covered in vegetable ash. Mousse-like fluffy texture with a lemony, zesty and slightly vegetabley flavour. It’s named after Dorstone Hill, on which the creamery is situated. The cheese is made using kid’s rennet which Charlie feels adds an extra dimension to the flavour, this method is common in France but rare in Britain. Based on French goat’s cheeses like Chabis, but with a gentler more delicate flavour.

Winner of the 2017 World Cheese Awards, the Cornish Kern is something of a cross breed as it has the texture of a hard-English cheddar-type cheese, but the taste of something more alpine-esque. With its nutty, smooth flavours, combined with natural salt crystals through maturation, the Kern is a superbly well-rounded flavour experience.

Tor is an ash coated soft goat's cheese with a smooth texture and a fresh lemony flavour.

Single Gloucester cheese handmade by Jonathan Crump.A hard, yet moist cheese with a gentle milky taste, delicate on the palate. Cow's, Pasteurised, Organic, Vegetarian.

Finn is a soft, double cream cheese with a sweet, slightly nutty and mushroomy flavour and a distinctly salty tang. Made by Charlie Westhead at Neal’s Yard Creamery it’s based on French triple cream cheeses, made from whole milk with added cream to make the cheese richer. Fresh lactic flavours cut through the creamy texture when young. Rich woody flavours of walnuts and mushrooms develop with age, especially in the rind. The Cheese is named after a dog Charlie had at the time and seems appropriate as in Irish, it means ‘great white one’!

The same cheese as the round Godminster but in a sweet heart shape. Perfect for loved ones, Mother's Day, birthdays and of course that day in February.

As Featured on Sunday brunch on channel 4 on Sunday!

Cows milk cheese produced next to the ruins of Schlossberg Castle in the Emmental Valley. Matured for 18-23 months.

This vintage cheddar is moister and not as crumbly as traditional farmhouse cheddars; uniquely creamy in both taste and texture. Using a 70-year-old recipe, this cheese was first produced in 2000 and has become a firm favourite. As a vintage cheddar, it has to mature for over twelve months to allow it’s very tangy, yet smooth herby taste to develop with fruity notes.

Beautiful white bloomy-rinded cheese, with a pale, soft and oozing paste. Sweet and creamy with flowery and grassy undertones. Best served at the beginning of a cheese board as it is light and delicate.

Made to the same recipe as our Colston Bassett stilton, but for the addition of annatto.

Shropshire Blue is just a shade nuttier and sweeter than Stilton with an orange colour which gives it presence on the cheeseboard!

Creamy texture and a good even blueing characterise this cheese.

*Please note that over Christmas period, this item might be replaced with Cropwell Bishop Waxed Shropshire Blue*

Old Winchester is a superb hard cheese aged for 16 months, with a crumbly texture, nutty, browned butter taste and pronounced tang.

A consistent medal winner at the British, World and Great Taste Awards.

Its crunchy texture is similar to a parmesan.

The Worcestershire Hop is a fantastically tangy and tasty cheddar-style cheese. Rolled in roasted and toasted Hops on maturation, it contrasts its smooth and creamy texture with a wonderful taste of umami, tangy, moreish and farmhouse flavours.

It is rather unsurprisingly a little beer-ish in taste, and the wonderful fiery and tangy flavour lasts on the palate for a long time.

Made in Nottinghamshire, the Colston Bassett is the finest Stilton you can buy! It has a complex flavour, sweet and creamy at first before developing a long grassy piquant tang but never sharp or harsh; more mellow and fruity. It can only be made in six dairies in the counties of Nottinghamshire, Derbyshire, and Leicestershire. Stilton takes its name from the town of Stilton, where it was first traded at the Bell Inn in the early 18^th Century – but it cannot be made there!

*Please note that over Christmas period, this item might be replaced with Cropwell Bishop Waxed Stilton*

This traditional raw milk camembert, from the town of the same name in Normandy, becomes soft and creamy as it ages, developing a complex depth of vegetably flavours. Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie. It is produced in small rounds, about 250 grams in weight, which are then typically wrapped in paper and packaged in thin wooden boxes.  It can be hard and almost crumbly when very young, but wonderfully gooey and runny when ripe.

Originally made by Alan and Jenny Gray, who named the cheese by spelling their surname backwards! Based on a 13thC recipe, it is a mix between Caerphilly and Wensleydale.

A Norwegian speciality. Gudbrandsdalen, Gjetost, or Brunost as it is called by the locals, is a mixed creamed whey cheese made with goat's milk and cow's cream.

It has a fudge-like texture and sweet caramel flavour.

Use as an open sandwich topping or have thin slices with your coffee. It is sure to be a talking point when you reveal it is a cheese!

Jonathan Crump makes this variety of local cheese in Stonehouse, Standish Park Farm. It is the only Double Gloucester to be made exclusively from the milk of Gloucester cattle - one of the rarest breeds in the country. Their milk is good for cheese making as it has small globules of fat and a high protein content. The colour of the cheese comes from the flavourless Caribbean seed annatto. Savoury and earthy with a milky, farmyardy finish. Rich, mellow, and buttery. A must for the cheeseboard!

A soft blue cheese from Beechmount farm, Co. Tipperary, Ireland. Now made by Jane and Louis Grubb, this family’s cheese-making credentials date back to the 17^th Century. Characterful but not strong. the youngest Cashel Blue is between 6 to 10 weeks of age and is pleasant, firm and creamy edged with an established blue character which is offset by a mouth-watering tanginess. By 3 months of maturation the Cashel will have broken down to a richer, fuller and rounder flavour and develops a greater creaminess as it matures up to 6 months. A gentle, creamy blue, soft and silky with tarragon and white wine flavours.

A delicate little soft goats cheese from the Provence, Banon is a very old and traditional cheese dating back to the Gallo-Roman era. After being aged for two weeks, it is washed in apple brandy and then wrapped in chestnut leaves. The flavour is fruity and woody and it is delicious when added to a peppery, rocket salad dressed with nut oil.

A superb cheddar-type cheese with a full flavour and warm pineapple after-taste.This cheese has been taste selected and matured on for 18 to 22 months. It has more depth and complexity with a lovely smooth lingering aftertaste, often with a hint of sweetness.

One of the best known cheeses in the world, Gouda is The Netherlands largest export of cheese.

Old Amsterdam is a gouda which has been matured for 18 months. It comes coated in black wax. The paste is a deep yellow colour with a waxy texture. Moist and firm with a full nutty flavour.

A soft, bloomy-rinded cheese with a pale yellow, buttery paste.  More delicate than a French Brie and less mushroomy and vegetably, the sweet grassy pastures, sown with clover, on which the cows graze reflected in the taste of the cheese. Made at Kirkham farm, near Lower Slaughter, where the Weavers have been farming organically for three generations. Every morning the milk travels the five meters from the milking shed to the creamery and is pasteurised but not standardised, so it retains its unique and variable character. Simon Weaver has won a number of prestigious awards for his cheese.

Jeff and Chris Reade moved to Scriob Ruadh Farm (Red Furrow Farm) in 1979 after making cheddar in Somerset. The Mull cows are fed the spent grain husks (draff) from the whisky distillery at Tobermory. It smells and tastes winey and fermented, which contributes to the yeasty, feisty, sharp flavours of the cheese. A moist cheddar with a soft texture and quite wild, farmy fruity flavours. The strongest cheddar in the shop. Enjoy with full bodied red wine and fruit chutney, crackers or oatcakes.

Waterloo Cheese was originally made with Guernsey milk from a herd of cows on the Duke of Wellington’s estate, hence the name. It has a white rind dappled with grey and rust coloured spores which, when opened, reveal a buttercup yellow interior, an oozing texture under the rind and a slightly firmer, curdy consistency in the centre. As the Waterloo ages, the cheese softens and runs, its texture becoming a rich, buttery, clotted cream like flavour.

Veteran of savoy cheeses it undergoes several months ripening including regular turnings. Its greyish rind sprinkled with yellow and red blooms reveals a supple textured paste with subtle tangy and nutty flavour.

Langres was introduced to the Champagne region by travelling monks during the 13th century. Washed in brine the cheese is unique in that it isn't turned as it matures which results in it's sunken soufflé-like shape. Wine or champagne is often poured into the crater and left to soak in.

The Montagnolo is a slightly salted triple-crème blue cheese. This means that the bluing throughout is quite light and combined with the deliciously creamy texture, it gives an ultra-smooth and very moreish flavour.

One of everyone's favourites both in the shop and out.

This Petit Munster hails from the Alsace region and has been produced there for almost 1000 years. Traditionally produced by monks, the name is a derivative of the Latin for monastery. Traditionally eaten with boiled potatoes and a sprinkling of cumin seeds.

A beautiful porcelain Camembert Baker or Camembert serving dish. The lid has the classic french design with recipe card and matching box.

Dishwasher, oven and microwave proof.

12.5cm diameter, 5.5cm high.

This attractive little dish will compliment the perfect starter of delicious baked Camembert!

These are classic French style knives made by one of the oldest knife making houses in France, this knife bears the signature of Master Cutler Claude Dozorme.

These knives feature a high-polish stainless steel plain edge blade with exotic wood handle.

They have full-tang construction with the Laguiole Bee. They are superior in quality and the fit and finish are beautiful.

One of our most popular cheese knives - the blade tackles all type of cheese easily and mess free whilst the two prongs are great for lifting cheese from your cheese board and ensuring a safe journey to your plate!

Made by Culinary Concepts and presented in a presentation box.

Delicious, local, set honey made from luxurious spring blossom!

Try with some Finn.

Membrillo is a sweet preserve made from quince, a medieval Mediterranean fruit that is the European predecessor of the apple.

This paste is handmade by a small family business in Valencia. It is high in fruit, has no preservatives, colourants or flavourings.

Membrillo is a natural companion to a well-cured Manchego cheese and any strongly flavoured cheese such as an aged Crottin or any blue cheeses.

The traditional accompaniment for lamb, this jelly is also excellent in gravies and with hot ham. Try with some young goats cheese or ripe soft cheese!

Tangy and crunchy - delicious British Piccalilli from Tracklements.

U.K ‘s first onion marmalade.

Made with a splash of redcurrant juice for a pleasing tang, it’s excellent with pâtés ,terrines and all cheeses.

Great on a cheeseboard.

U.K ‘s first onion marmalade.

Made with a splash of redcurrant juice for a pleasing tang, it’s excellent with pâtés ,terrines and all cheeses.

Great on a cheeseboard.

Made by soaking figs in spiced vinegar before chopping and gently cooking them with rich, dark sugar. The result is a relish which is at once tangy and sweet, making it a wonderful accompaniment for cheese particularly blue and cold meats. Try using with grilled goats cheese and crusty bread or add to vinaigrette.

This chilli jam is made from fresh chillies, unlike cheaper sauces made from chilli powder. The result is a build up of heat which doesn't knock out your taste-buds, but enhances the flavours of the meat, fish or cheese with which it is eaten and adds zest to your cooking without overwhelming the ingredients.

Whole mustard seed, cayenne pepper and ginger, give this a delicious tang.

This rich and warming chutney is great with ewe's milk cheeses and works well with hams too.

A gently spiced, fruity chutney, with a good slug of Old Spot Real Ale, traditionally brewed in Gloucestershire. Perfect with strong mature cheeses.

Made by hand in the Cotswolds this Fig and Plum relish is rich and luscious.

An ideal partner for most cheese types especially goats cheeses.

Beetroot with apple, onion and spices makes for a delicious relish to serve with cold meats or goat's cheeses. Full of the flavour of this king of root vegetables

Kitchen Garden hand-made chutney is packed full of fruit and spices to accompany a variety of cheeses.

Perfect for Christmas!

A delicious blend of organic late summer tomatoes and autumn fruits gently spiced with ginger and cloves.

Hazelnuts, walnuts and almonds. Warm and mellow

They are rough and tweedy, yet fit cheese perfectly.

The Fine English Oatcakes are all butter, and made with 100% rolled oats and oat flour!

Spicy and warm, these are deliciously paired with cheddar cheese.

Try with some Godminster vintage cheddar.

Wheaty and crisp, subtly flavoured with rosemary and sugar-free.

Fragrant and delicate, for soft cheeses.

The honeyed scents and unique flavour of this cracker, provides a good accompany for a wide selection of Ewe’s (sheep) cheeses.

Try with some Pecorino Rosso.

Great with Pecorino and Parmesan, but we think they are a good cracker for all cheeses.

Or great on their own.

Wheaty and crisp, subtly flavoured with chive and sugar-free.

A hint of onion, to accompany creamy bries.

Croft Triple Crown is one of the most established and respected Port brands with a loyal following among knowledge wine drinkers.

Made from a selection of full bodied and ripe ports from the finest areas of the Douro Valley.

Deep youthful ruby colour.

Intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice.

The famous House of Bollinger with some of the finest vineyards in Champagne.

This classic Champagne blend uses predominately Pinot wine with the addition of reserve wines up to 15 years old.

Fresh and well-balanced, this delicious champagne offers a crisp, delicious taste thanks to its creamy, malty flavour and soft edges

Three Choirs in Gloucestershire have been winning awards for their wines in both in the UK and international competitions for quite some time now. The Classic Cuveé is made using traditional yeasts from Champagne. Biscuity in character with a hint of orchard fruits.

Smooth tannins and delicate fruit make for a light but racy wine. Perfect with Douceur du Jura or a nice plate of charcuterie.

Three Choirs in Gloucestershire have been winning awards for their wines in both in the UK and international competitions for quite some time now.

A medium bodied red wine with a clear ruby red colour and delicate aroma of glazed cherries with just a hint of oak character.

Intense cherry colour, with hints of violet typical of a young wine.

The nose is dominated by the aromas of the Tempranillo variety, blackcurrant, licorise and parma violets. On the palate, the wine is soft and easy to drink.

Marius Red is a wine that combines power, complexity and elegance.

The Syrah endows it with warmth, robustness and a lovely bluish red hue. The Grenache brings a natural sweetness, balancing the whole.

Marius white is a fresh wine, elegantly casual.

Quite naturally the Terret was chosen for its liveliness and the Vermentino for its refined, floral aromas.

These grapes varieties benefit from the perfect amount of sunshine their vineyards receive.

A dry, crisp, zesty Rosé combines the crisp, fresh qualities of the Seyval blanc grape with the ruby coloured, summer fruit characters of Triomphe and Regent.

Three Choirs in Gloucestershire have been winning awards for their wines in both in the UK and international competitions for quite some time now.

An harmonious mariage of Madeleine Angevine with Phoenix grape varieties.

Appearance: apple green highlights

Aromas: fresh and fruity

Palate: tropical notes of pineapple and kiwi

Arena Negra Merlot from Chile

A rich deep purple red colour. Aromas of ripe, spicy berry with sweet plums and caramelised cherries. A full bodied and rounded red wine that is easy to drink and enjoy, but gives long lasting flavours in the mouth.

Arena Negra literally means “Black Sands” after the volcanic shores of the Pacific near to where the grapes for these wines are grown in the Central Valley Region of Chile.

ABV 13%

Pacifico Sur Sauvignon Blanc, 2010, Chile. Curico Valley Estate Grown. A crisp and refreshing white wine. 375ml Bottle, 1/2 bottle. 13% abv

Pacifico Sur Cabernet Sauvignon, 2010, Chile. Central Valley Estate Grown. Ripe and plummy. 375ml, 1/2 bottle. 14% abv.

Color light straw yellow and a fine and persistent perlage. It's very delicate with a hint of apple, wisteria and acacia flowers. Mini 20cl bottle.

A selection of fine British Artisan Cheeses, prize winners at copious Cheese Awards between them over the years.

Selected to provide a great British Cheese Board!

Apples blended with spices make for a sweet but tangy chutney. At home with cheddars and other hard full flavoured cheeses.

Apples blended with spices make for a sweet but tangy chutney. At home with cheddars and other hard full flavoured cheeses.

Made in Nottinghamshire, the Colston Bassett is the finest Stilton you can buy! It has a complex flavour, sweet and creamy at first before developing a long grassy piquant tang but never sharp or harsh; more mellow and fruity. It can only be made in six dairies in the counties of Nottinghamshire, Derbyshire, and Leicestershire. Stilton takes its name from the town of Stilton, where it was first traded at the Bell Inn in the early 18^th Century - but it cannot be made there!

The perfect partner for your camembert baker is this serving platter, glazed to give a vintage style finish, inspired by the traditional French kitchen.

•Camembert cheese baker with platter

•Platter holds baker in centre

•Serve with crackers or bread around the outside

•Baker is perfectly designed to snugly fit a regular sized Camembert

Our most popular item in the shop.

A set of beautiful glazed cheese plates in their own presentation box. Each with it's own individual French design.

20cm (8") in diameter. Microwave,oven and dishwasher safe.

Italian designed fully forged with stainless steel handles, honed blades in a beautiful leather wallet, this is the ultimate cheese knife set for the cheese enthusiast.

A curved blade with holes to swish through those sticky, soft cheeses. a knife for the semi-hard and an axe for those tangy, maturing hard cheddars!

A truly elegant gift for the discerning cheese aficionado!

Containing four of the Culinary Classic designs, this set is one of our best sellers and a wonderful addition to our cheese collection.

Made by Culinary Concepts and presented in a presentation box.

For the real cheese aficionado hard, medium and soft cheese knives presented in their own giftbox.

Made by Culinary Concepts.

The ultimate cheese serving set - three cheese knives to cover every need and taste! Our most popular cheese accessories have been combined in this stunning yet practical set and with this much versatility in one box, it makes the perfect Wedding or Birthday gift.

Made by Culinary Concepts and presented in a presentation box.

The perfect combination for your cheese board. Make cutting and serving cheese a delight with this stunning set. The traditional knife's blade tackles all type of cheese easily and mess free whilst the two prongs are great for lifting cheese to your plate safely.

Made by Culinary Concepts and presented in a presentation box.

Sweet apricots, spices and the subtle hint of orange. Pairs well with rind washed cheeses. Why not try it with pork sausages.

The cracker that beer lovers have been waiting for....

A deeply savoury and tweedy-textured, square cracker for cheese.

The perfect cracker to partner a Ploughman's Lunch. The miller's best idea yet.

Miller's Harvest Three-Seed

Old Favourite Three-Seed - sesame seeds, poppy seeds, and linseeds. Crisp and tangy.

This quintessentially British pickle is tangy and crunchy with a sharp bite which makes it the perfect accompaniment to a ploughman's lunch or a cheese or ham sandwich.

Made in Nottinghamshire, the Colston Bassett is the finest Stilton you can buy! It has a complex flavour, sweet and creamy at first before developing a long grassy piquant tang but never sharp or harsh; more mellow and fruity. It can only be made in six dairies in the counties of Nottinghamshire, Derbyshire, and Leicestershire. Stilton takes its name from the town of Stilton, where it was first traded at the Bell Inn in the early 18^th Century - but it cannot be made there!

Appleby's Cheshire is the UK's oldest cheese on record, first appearing in the Doomsday Book in 1086, by order of William the Conqueror and is the only unpasteurised Cheshire still produced in the UK. It is pale orange in colour with a moist and crumbly texture, the flavour is clean and zesty on the tongue followed by a rich mouth-watering finish, with mineral-ish grassy undertones. Perfect on a cheeseboard or as part of a ploughman's lunch on a warm sunny day!

A lovely balance of stone fruit flavours, steely minerals and a rounded taste.

Half bottle of Baron de Beaupré Champagne

Half bottle of Chateau Malbat Bordeaux

Modern Bordeaux style with nicely balanced cassis fruit, raspberry and ripe tannins.

Bold and expressive, this red has silky damson and black cherry flavours and spicy notes.

Medium Dry Cider
The red fox is a common sight but folklore told of a fox as black as night that could live in a mans shadow and so never be seen or caught. The Black Fox’s favourite haunt was...The Cider Orchards.
Fragrant notes of traditional cider apple varieties which have been carefully blended to deliver a deliciously rounded cider with a lively finish and light honey hues.

Dry-handcrafted with up to 14 carefully blended cider apple varieties with lower levels of sweetness, result is a beautifully crisp full-bodied cider which is lightly carbonated to deliver a refreshing dry finish. Especially good with creamy soft cheese and goats.

Half bottle of Fleurie
Plenty of juicy fruit flavours with cherry and plum to the fore and a hint of blackberry.

A big and vibrant port from the House of Fonseca Guimaraens established in 1822.

A blend of Cider Brandy and the juice of one of the finest and rarest of vintage cider apples. It has all the sweetness of apple juice with a depth and quality of flavour which has made Kingston Black a legend in the apple orchards of the West Country. Served very, very cold as a superb aperitif, with cheese or with fruit-based puds.

Lovely ripe and full of wine with an attractive peachy style and notes of pear and lemon.

Pouilly Fume 2019, Domaine des Fines Caillottes - Half bottle

The Sauvignon Blanc grape excels in this rich, limestone soil, giving a crisp edge to the wine`s natural richness. This single vineyard Sancerre has the added complexity of mineral and herbaceous flavours on the palate. Well balanced and round in the mouth, the immense long notes of gooseberries and citrus combine with the crisp flinty notes which linger on the finish.

This beautiful region is situated 200Km south of Paris and extends west along the high reaches of the Loire River. This is a cold climate northern wine making region and includes the following famous villages; Sancerre, Pouilly Sur Loire, Quincy and Menetou-Salon. There are only two permitted grape varieties, namely, Sauvignon Blanc and Pinot Noir. The soils have a high percentage of flint and limestone and this results in crisp, aromatic whites and perfumed, elegant rose and reds. Littered with artisan producers, the best single domaine wines are made in small quantities and are of top drawer quality. In recent years, the demand for the best wines in the region has exceeded supply.

Vegan

Crisp and refreshing, with intense gooseberry and currant leaf flavours and a lingering finish.

A refreshing light Sauternes with predominately apricot and pineapple flavours. The perfect foil to blue cheese and a top quality dessert wine.

Classic Yorkshire recipe produces a stunning biscuit.

It has a flaky, butter crumb packed with proper decent sized chunks of smooth milk chocolate.

Ideal addition to your gift box or hamper.

A buttery, crumbly biscuit with the wonderful ingredient-salted caramel- added.

Why not add this to your gift box or hamper.

A crisp, crumbly biscuit bake laden with handfuls of dried strawberries and chunks of fine white chocolate.

Ideal addition to all hampers and gift boxes.

Monty Bojangles is a London based UK confectionery brand famous for its curiously moreish award winning cocoa dusted truffles.
Choose from two flavours;

Scrumple Nutty Chocolatey Truffles
Seriously nutty praline cocoa dusted truffles packed with crunchy toasted Hazelnut chips.

Flutter Scotch
Cocoa dusted truffles with creamy Butterscotch chips and a cheeky hint of sea salt.

This is a new range of three rich and delicate pates:

Venison paté with a touch of Mediterranean herbs, wild boar paté, smooth textured and meaty with a hint of mountain thyme and partridge lightly gamey with a well-balanced flavour.

A crisp, crumbly biscuit bake laden with handfuls of dried strawberries and chunks of fine white chocolate.

Ideal addition to all hampers and gift boxes.

Produced in the centre of global oil production in Baena, Andalusia by a family cultivating olives on the same land since the 18th century.

The ‘flower’ of the oil is made using a blend of Picual, Picudo and Hojiblanca olives and it is organic, unfiltered and unpressed with delicious tropical fruit flavours.