a lush champagne with a high proportion of pinot noir, giving a rich, rounded flavour

this blend has been selected from the languedoc region of france and can be enjoyed on its own or with our selected range of products. we hope you enjoy it as much as we do!

this blend has been selected from the languedoc region of france and can be enjoyed on its own or with our selected range of products. we hope you enjoy it as much as we do!

the goisots are perfectionists and this shows in their wine-making. the domaine has existed since the 15th century and jean-hughes started working on the wines at the age of sixteen. the aligote is a benchmark; green-gold, ripe yet racy. described by the guide hachette as the 'best aligote in the yonne' a statement we would find it hard to disavow

monbazillac has a long history (it's recorded as early as the 14th century) and is one of the world's great sweet wines. this example from christian roche (one of the best growers in the appellation) has flavours of marzipan, orange peel and spices

a blending of two estate teas that will suit those who desire more colour and richness in their morning cuppa

created in the village of morvin by one of france's best (and most charming) confituriers, bernard berilley, these delicious jams are packed with natural organic fruit and use only unrefined raw cane sugar

the oldest marque of port in the world - made from a blend of traditional portuguese varieties in the douro valley. aged in oak casks for 4 to 5 years giving a deep red colour and aromas of ripe red fruit & spices

there have been dairy cows grazing on the fertile pastures of godminster, in somerset, for over a hundred years. godminster vintage organic cheddar is unusually creamy and made with milk from their own organic dairy herd. using a 70 year old recipe, the cheese is allowed to mature for at least 12 months and the entire process is carried out locally, using traditional methods, to create a modern british cheddar

a sweet accompaniment for mild, delicate cheeses made by a chef in fontaine de vaucluse who gives this recipe its particular balance & harmony

light extra virgin olive oil from the South of France. ideal for dressings

layered slices of magret of duck and foie gras

a crunchy mix of vegetables in a tangy smooth mustard sauce

7% white wine vinegar with fresh tarragon, produced in the South of France

a wonderful selection of luxury dark and milk chcocoate truffles from lachelle chocolates in beussant - a great example of french expertise and indulgence

warm and nutty biscuits from the fine cheese company, particularly good with tangy goats-cheese

villandry's signature blend - a combination of colombian, tanzanian and indian coffees. strong and smooth with a subtle edge at the finish.

schluckwerder plain chocolate coated marzipan with a high almond content for authentic texture and taste

this panettonne is from a well established family firm near vicenza, a very small sized operation producing a surperb artisan panettonne cake that can not be faulted

hand-made in small batches near ludlow in shropshire. produced using free range eggs, this moist, rich and dark mini christmas cake is finished with a tot of whisky and stylishing decorated with a white icing star

a villandry must have, giving the reader a real taste of a country that has made food one of the great joys of everyday life. a definitive guide to real french food

a hand crafted set of two cheese knives - one traditional for hard cheeses, the other for soft or crumbly cheeses - the holes along the blade prevent the cheese from sticking to the knife, keeping the slice intact