Our delicatessen counters stock an enormous variety of British and continental farmhouse cheeses; cured and cooked meats; pates; a huge range of marinated olives and antipasti and an ever expanding array of baked goods made by our deli chefs, here in our kitchens. We source our products from artisan producers and small scale farms throughout the UK and Europe who we know are truly passionate about their produce.
2 Hoots Farm Barkham, Berkshire. Pasteurised cow’s milk. A wonderfully unusual combination of powerful blue vein characteristics and buttery creaminess.
Prime cut topside of beef. Cured and salted for a minimum of 60 days.
100g Made from raw milk, this cheese is matured for 5-6 weeks.
Made using traditional rennet, unpasteurised cow's milk abd cloth-wrapped. The cheddar is then matured for approx. 14 months to give powerful flavour with a creamy texture. Best Cheddar in Show World Cheese Awards 2006.
Only the finest pork, ham, pork shoulder and sirloin (denoted by the term “extra”), belly pork, paprika, garlic, oregano and salt are used, and are only cured in natural casings. Lightly smoked over oak you have the choice of Sweet (Dulce) or Spicy (Picante).
The Colston Basset dairy in Nottinghamshire is generally acknowledged to produce the best stilton. Matured for six months, the cheese has a smooth texture and superb flavour.
"If we know who we are, we will not try to become someone else in order to have value and meaning in our lives. If we don't know who we are, we will try to become someone who someone else wants us to be."
- Robert McGee