Award-winning products

Smoked over oak in brick kilns, these haddock fillets are elevated by a precise balance of smokiness and sweetness. The juicy, flaky, plump fillets are rich in oak smoke flavour and their buttery texture complements the sweet finish. Excellent as a main ingredient of a fish pie or served simply with a poached egg and spinach.
 

Three Tuns’ old-fashioned dark stout ale – known for its smooth, creamy texture and a bitter finish – offers a full-bodied experience with rich depth in every sip. This traditional brew is crafted by a small team in a 17th century brewhouse located in Bishop’s Castle, Shropshire. Best served chilled for optimal enjoyment.
 

Harvested from the sweet chestnut trees in the forests of Dordogne, this honey boasts strong caramel notes that give way to a unique bitterness, which dissipates just before it overwhelms. A strong, aromatic aftertaste follows, highlighting the pollen content, mineral salts and high tannin level. Dark in colour, it works well drizzled over hard cheese or mixed into a marinade.
 

A flavorful, triple-distilled and triple-filtered vodka handmade in County Durham, this spirit is notably full of flavour. A light smokiness and chalky minerality on the nose gives way to strong sherbet and cream sweetness on the palate leaving a moreish liquorice aftertaste. Serve straight or with ice and your favourite mixer. Suitable for vegans.

A classic white sourdough with a unique depth of flavour, this loaf is versatile, full of flavour, and has a long shelf life. Thanks to a three-day fermentation period and the strict use of just flour, salt and water, each loaf has a clean wheaty profile, a chewy crust and the requisite hint of sourness.

This meat from the wild Sika deer at Baronscourt Estate in Northern Ireland, boasts soft, tender flesh. The deer’s diet of natural flora and fauna on the estate contributes to this texture – as well as the venison’s exceptional flavour profile. Its complex-but-balanced blend of savoury, gamey, and sweet notes, also offers impressive length on the palate. 
 

The Denver steak, a lesser-known but prized cut, is characterised by its generous marbling, as is evident in this example. Renowned for its buttery richness and deep succulence, this meat offers fantastic caramelisation when cooked. Sourced from a 100% full-blood Wagyu herd, this unique beef is a result of dedicated care and welfare practices carried out by a small team based in Newport, Shropshire.