The finest fish and shellfish deserves the best accompaniments and cooking ingredients. In this section, you’ll find a range of products that we’ve chosen to go with our seafood. It includes a range of specialty produce, specialist meats (including fresh Cotswold game), quality ready-made pastry and canape bases, and a carefully selected range of dry goods for your convenience.
SEA VEGETABLES (samphire, sea aster, sea beets, sea buck’s horn, sea purslane, sea rosemary)
EDIBLE SEAWEED (nori seaweed, laverbread, mixed seasonal French seaweed, e.g. dulse, wakame, haricot de mer, sea lettuce, kombu)
WILD GARLIC LEAVES
HAMPSHIRE WATERCRESS
WYE VALLEY ASPARAGUS
PURPLE-SPROUTING BROCCOLI
VARIEGATED KALE
MIXED RAINBOW CARROTS
PICCOLO PARSNIPS
POTATOES (Koffmann’s, Jersey Royals, Pink Fir Apple)
WYE VALLEY RHUBARB (FORCED)
STRAWBERRIES, LOCALLY GROWN
FREE-RANGE CHICKEN EGGS (Arlington White Cacklebean eggs from Cackleberry Farm in Gloucestershire, Fenton Farm eggs from Somerset)
QUAIL EGGS (whole in shell, cooked and peeled)
MEAT (venison, hare, rabbit)
GAMEBIRDS (OVEN-READY) (grouse, mallard, partridge, pheasant, woodpigeon)
COOKING CHORIZOS (Spanish grilling chorizo, slightly air-cured, chistorra)
MORCILLA DE BURGOS
NDUJA PICCANTE
MERGUEZ SAUSAGES
TOULOUSE SAUSAGES
VEGETARIAN SAUSAGES
GUINEA-FOWL SUPREMES
PIGEON BREAST
QUAIL, WHOLE
VENISON, DICED
OFFAL (chicken livers, duck livers)
VEAL BONES
BRESAOLA (sliced)
CHORIZO (whole, extra premium)
CHORIZO IBERICO (sliced)
LOMO (COPPA) (whole)
PANCETTA (sliced)
PROSCIUTTO CRUDO (sliced)
SALCHICHON IBERICO (sliced)
SERRANO HAM (sliced)
SMOKED CHICKEN BREASTS
SMOKED DUCK BREASTS
FROGS’ LEGS
RABBIT (whole rabbit, rabbit legs)
SNAILS
FEUILLES DE BRICK (JR, sheets)
FILO SHEETS
PUFF PASTRY (Maitre D’Andre, butter and vegan, on a roll)
SHORTCRUST PASTRY (Maitre D’Andre, on a roll)
SWEET PASTRY ON A ROLL (Maitre D’Andre, on a roll)
PASTRY CASES (incl. vegan pastry)
COCKTAIL BLINIS
RAGOUT SHELLS
CAPERS (caperberries in brine, baby ‘Lilliput’ capers, surfines)
MIXED OLIVES (Carmona olives stone in, Siciliana pitted olives)
GREEN OLIVES (Gordal olives stone in, Gordal picante pitted olives)
VALENCIA ALMONDS FRIED IN OLIVE OIL
SMOKED ALMONDS
ALMONDS FOR COOKING (blanched, flaked, ground)
ARTICHOKE HEARTS IN OIL
PICKLED GHERKINS (cornichons, large gherkins)
CHOUCROUTE
KIMCHI
PINK PICKLED GINGER
SAUERKRAUT
DRIED (ceps, cep powder, morels, trompettes)
FROZEN (ceps, girolles)
EXTRA-VIRGIN OLIVE OIL (Spanish and Italian)
COTSWOLD RAPESEED OIL (Cotswold Gold)
BALSAMIC VINEGAR (Centaur, 12 year)
CABERNET SAUVIGNON VINEGAR (O-Med red wine vinegar)
CHARDONNAY VINEGAR (O-Med white wine vinegar)
JEREZ VINEGAR (sherry vinegar)
MALT VINEGAR
MOSCATEL VINEGAR (O-Med white wine vinegar)
RED WINE VINEGAR
RICE VINEGAR
WHITE WINE VINEGAR
CORNISH SEA SALT CRYSTALS
MALDON SEA SALT FLAKES
SAFFRON STRANDS
DIJON MUSTARD
TABASCO SAUCE
ARBORIO (RISOTTO) RICE
PAELLA RICE
COUSCOUS
GNOCCHI
LINGUINE (dried)
PAPPARDELLE ALL’UOVO (dried)
MINCED BLACK TRUFFLES
TRUFFLE CHEESE
TRUFFLE HONEY
TRUFFLE MUSTARD
TRUFFLE PASTE
TRUFFLE PATÉ
TRUFFLE SALT
COCONUT MILK
FISH SAUCE
GOCHUJANG
NORI SHEETS
RICE VINEGAR
SOY SAUCE
SPRING ROLL PASTRY
WONTON WRAPPERS
