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Cayenne pepper comes from dried ground chillis and is a fiery and hot pepper. It is well regarded for its dry heat and slightly aromatic bouquet. It is used as a base for hot sauces especially in Creole cuisine and adds a certain piquancy to stews and casseroles.
An extremely flavoursome and aromatic herb with a distinctive taste. Great with poultry, it has traditionally been used for stuffings and sausages, but is also great in soups and many Italian dishes.
Bay leaves, also known as laurel leaves have been used to enhance dishes for centuries due to their distinctive aromatic flavour.
An extremely flavoursome herb, basil is fresh and sweet and used extensively in Mediterranean cooking.
A cumin spiced mild yellow cheese with creamy, buttery and savoury flavours and subtle fruity notes. Aged for 1- 4 months.
Aged for a minimum of 4 weeks, the soft paste is moist and creamy with a grassy, peppery and strong taste characteristic of the cheese.
This famous cheese is made with milk from sheep grazing in Les Caussos mountains and ripened in the caves of Combalau.
This is a full-fat, hard cheese although it has a softer, more open texture than most English hard-pressed cheeses. A fresh, sometimes nutty taste.
This artisan, handmade, unpasteurised Somerset Cheddar is matured for 12 months. It has deep, rich, nutty flavours.
A matured ewe's milk cheese with caramel and nutty flavours. Dry yet surprisingly creamy texture.
Matured for up to 6 months, this blue cheese has a firm, creamy texture and a rich milkiness amidst the peppery and spicy notes of the blue mould.
Creamy brie with the earthy delicious flavours of summer black truffle. Delicious, decadent and truly indulgent.