Award-winning products

This refined, single origin tea renders a satisfying and full-bodied cup with a robust, honeyed, malty flavour. Billed as the ultimate English breakfast tea, it is expertly blended using second flush leaves from selected gardens in Assam, India.

Made with fragrant Naga chillies, jalapenos, and a rich blend of spices that includes fenugreek, this Indian pickle is certainly fiery. The heat is strong but it does not overwhelm a great depth of flavour and notes of ripe tomato. Produced in the Lake District, Cumbria, this versatile chutney would be great on any Indian pickle tray, as a BBQ marinade or mixed with mayonnaise.
 

This rustic, crustless cheesecake with a caramelised top is made to a traditional recipe by three Basque sisters – based in London. It offers up a perfect balance of rich, creamy sweetness and crispy burnt sugar, not to mention buttery zest with deep butterscotch notes. 

This cake would make an indulgent centrepiece for any event.
 

This spicy mango & habanero hot sauce is beautifully fruity, with extra dimensions coming from added coconut. There is a balance between sweet, savoury and acidic elements, leaving a lasting flavour in the mouth along with a very well-judged level of chilli heat. Use it as a marinade, in cooking or as a table sauce.

Inspired by classic Italian flavours, this pistachio ice cream is made in Coleraine, Northern Ireland, according to traditional methods. It’s rich in nut and cream flavour but its sweetness does not overwhelm the palate and is, in fact, enhanced by the addition of smooth Sicilian pistachio cream. 
 

Milder than a Roquefort but punchy enough for any blue cheese fan, Mrs Bell’s Blue is a creamy piquant sheep’s cheese. Each batch is matured for a minimum of 10 weeks to create a rich complex flavour that is both salty and full of the meadowy sweetness of English ewes’ milk. Figs, pears, walnuts and warm nutty breads pair well with it.
 

A strong and flavourful Navy strength gin, this 57% ABV spirit is rested in charred oak barrels that once held bourbon whisky. The heavily charred interiors cause an infusion of flavour into the gin and lend it a vibrant, golden colour. Serve neat, over ice with a twist of orange or with a dash of ginger ale.