The Quality Chop House Shop - Clerkenwell

Italian datterini tomatoes slowly roasted with garlic blitzed with QCH vegetable stock to give a rich tomato soup which can be eaten cold or hot.

A dish that has gained some infamy over the years to a point where it almost never leaves our lunch menu. Mince is a great use for those cuts of beef we can’t use in a fancy way. Shaun came up with this dish in an attempt to do something with mince that wasn't a burger. We like this best served over toast with some fresh greens but it would be equally at home over potato mash (or even some of our confit potatoes) 350g

A hearty traditional pork pie made with rare breed pork, hot crust pastry and heavily reduced rich pork liquor. We have yet to try a better pork pie! 350g

Cod’s Roe is a bit of a neglected ingredient which luckily seems to be making its way back into fashion. It might just be the perfect dinner party snack: salty and rich; easily shareable and perfect with crudité. 120g

A rich and decadent parfait made with chicken liver and foie gras. Whipped to a buttery-smooth consistency. This never leaves the restaurant menu.

House-cured; the fish is smothered with a classic pastrami cure of treacle, coriander and black pepper before being smoked over pine. 200g

Made using fresh basil, Italian pine nuts and 24-month aged parmigiano reggiano and organic extra virgin olive oil, our pesto is made in the traditional Genovese way.

Known at QCH as BBJ, this is our secret sauce! A 50/50 combination of sticky beef jus and nutty brown butter. Add this sapringly over any meat for a rich blast of flavour.

A QCH shop classic! A rich, nutty granola containing almonds, hazelnuts, sunflower seeds, raisins, apricots, cranberries, honey, nutmeg, cinnamon and cardamom. 750g

Delivered directly from Fiveways Farm in Kent. 250g

Delivered directly from Fiveways Farm in Kent.

Italian nectarine from Campania

Yellow peach from Campania

Roughly 5-6 pieces

Sold by piece (roughly 95g each)

200g

2-3 courgettes depending on size

4-5 carrots depending on size

Perfect for baking, roasting and mash 1kg

Gazpacho is probably the most familiar and iconic Andalucian recipe. Using ripe tomatoes along with cucumber, onion, peppers, olive oil and sherry vinegar, the soup is fresh and vibrant with a depth of flavour and a refreshing, balanced acidity. 1 litre

Big, juicy green, mild flavoured olives from Puglia, Italy. 200g

Maxime Correard grows Tanche olives, or, as the AOC calls them, the 'olive noire de Nyons' in Provence. By December the oil harvest will be done but Maxime's table olives remain on the tree until they become flushed with anthocyanins which develop in response to cold weather and which contribute flavour to the fruit. With the first frosts the olives begin to dehydrate and develop their Black fruity olives from Provence.

These small Leccino olives are picked at the end of October when their colour is changing from green to a dappled purple-brown. This type of olive, neither green or black, is called cangiante in Italian which means shimmering. They are cured without lye by Isabella Mandozzi at Oleificio Silverstri Rosina just outside of Ascoli in Le Marche, Italy. The careful fermentation processe and the consquent lactic acid bacteria remove the bitterness. 200g

Crunchy cornichons from the south of France.

Our harissa has a slow-burning chilli heat which is balanced with sweet smokiness. The flavours offer a lingering mouth-feel which is perfect when used in roasted meat dishes or as a base to a punchy marinade. 200g

A natural superfood, packed with gut-friendly lacto bacteria which tastes great! Shedletsky's ferment their kimchi for at least 14 days before jarring it for maximum funkiness and tartness. Their kimchi is always unpasteurised and additive free to preserve the great taste and health benefits.

These pickles are good with everything, summer BBQs, sandwiches, cheese... etc. Need we say more?

Unhomogenised whole milk from Guernsey cattle raised in Bristol's Chew Valley. This is milk like you remember it growing up, full, rich and creamy. 1 litre

Glastonbury artisan farmhouse butter is produced from whey cream (from cows milk), a bi-product of cheesemaking. The left over cream in the whey is churned into this delicious salted butter using traditional churning methods and rolled by hand. Beautifully crafted local butter with a lovely golden colour and amazing flavour. 250g

Organic unsalted butter from Brue Valley Farms in Somerset. This grass-fed butter is naturally sweet tasting, made with nothing but fresh milk cream from the Clapp family’s well-loved Holstein herd. It’s double-churned for an extra-creamy texture. 250g

The Estate Dairy Whole Milk Greek Style Yoghurt is made with milk which is milked from pedigree Guernsey cows within two hours. The whole milk undergoes gentle pasteurisation and then strained in a traditional way, resulting in this rich, thick, dense yoghurt, packed full of flavour. Containing absolutely no additives, or stabilisers, the yoghurt is cultured with lactobacillus culture. To ensure the quality of this delicious yoghurt, it is only produce in small 1000 litre batches. 500g

Lightly soured organic double cream with a velvety-smooth texture and rich buttermilk flavours. Superb for lending a creamy tang to savoury and sweet dishes, we’re rarely without a pot in our fridges. Added to leeks melted in butter for a quick, comforting pasta sauce or dolloped onto a fruit crumble, the possibilities are endless. 140g

Almost a perfect round, this Mozzarella di Bufala Campana DOP can be cut with a fork! No use of any kind of preservatives are used at any stage which goes to preserve all its natural characteristics. The taste of the buffalo milk comes through offering a delicious freshness. 250g

200g

500g

Made in the style of soft feta, this English variant is produced by the Blackwoods Cheese Company and marinated in Herefordshire Rapeseed Oil. 250g

The classic British blue cheese! A firmish texture with a slight crumble at different times of the year. A creamy, nutty taste with sharp, blue veins, with a tight spiciness, cutting through the rich creaminess.

A British take on the Camembert style, this gooey, creamy cheese is both rich and full-flavoured whilst having some decidedly funky vegetal notes. 250g

A densely textured goat's cheese made in the style of the classic Loire cheese Sainte-Maure-de-Touraine. The bright white, plump bloomy rind covers a fine layer of ash. The flavours are sweet and nutty with a light fruity tang to the finish. 200g

A cheese similar to the more well-known 'Ossau Iraty', Napoleon offers a slightly softer texture and sweeter, creamier flavour profile with a nutty edge. Pairs perfectly with a Pinot Noir for the adults but is also extremely child friendly!

A traditional raw cow's milk cheese with nutty earthy notes and caramel/butterscotch flavours. Each cheese is carefully selected from the cellars in the eastern provinces high up in the French Alps. Our rèserve cheese is aged for a minimum of 18 months.

A densely textured pâte typical of goat's cheese of this region. The outer is dusted in vegetable ash allowing the well-balanced sharpness to shine. The edible ash 'rind' will harbour some small moulds which will add another depth. A lovely silky smooth cheese with long-lasting flavour. 180g

A nutty, soft edible rind gives way to a fruity, tangy pâte with a hint of citrus fruit. The texture is ever so slightly crumbly but smooth and creamy at room temperature.

From Cork-based cheesemongers Sheridans, these crackers have been specifically produced with cheese in mind. 120g

From Cork-based cheesemongers Sheridans, these crackers have been specifically produced with cheese in mind. 120g

200g

180g

It's a well-known fact that the best hazelnuts on earth come from Italy's north-west provinces of Piedmont. Papa dei Boschi have been growing and harvesting hazelnuts from their own trees for three generations. These hazelnuts have been shelled and vacuum packed to preserve their freshness for as long as possible. A brilliant snack or the ultimate cake and cookie ingredient to elevate your baking. 200g

300g

Direct from the Fosse Meadows farm in Leicestershire. All chickens are free-range, organic and soy-free. 2kg

Organic free-range chicken supreme from Fosse Meadows in Leicestershire 300g

Organic free-range chicken leg from Fosse Meadows, Leicestershire 375g

Made in-house by the QCH butcher using only rare breed pork and without rusk, making these gluten-free. Pack of four

200g

200g

200g

200g

250g

Made, with love, in Dublin, this devastatingly delicious recipe fuses Japanese and Chinese flavours to spice up any dish. Give your vegetables a kick, jazz up a stir-fry, eggs or avocado on toast; rumour has it it's great on a grilled steak or (shhh!) just eat straight from the jar. 240g

Devilishly salty and definitely spice forward. Fermented Chinese Black Beans have a uniquely savoury and satisfying flavour like no other. With fruity notes above a rich, miso-like base, this cheeky condiment can add a SPICY! kick to just about any dish. Splash it liberally on your eggs, rice, salads, and stews. Soup up your soups or top off your tofu. Basically, put it on everything. 240g

Sweet and salty. Drizzle this condiment on all of your favourite dishes to lift them up and make them sing. Maple adds the sweetness while miso makes it moreish. Add to leftover rice for a quick stir-fry or mix in a little vinegar for an Asian style dressing. Top off your noodle dishes, stick it in a sandwich, eat it by the spoonful! 240g

All of the pulp of 1.5kg of tomatoes goes into the 500g bottle, without seeds. Only single varieties are used which are hand-picked and processed on the same day of harvesting to maintain the freshness of the sweet and full-flavored tomato. Produced without additives. The production method of San Cesareo gives the tomato puree a high concentration, resulting in the final product which has a low water and high energy content. 500g

The flavours are delicate and well-balanced with just the right amount of smoke. Perfect served over scrambled eggs or simply on buttered brown bread. 100g

The flavours are delicate and well-balanced with just the right amount of smoke. Perfect served over scrambled eggs or simply on buttered brown bread. 200g

Spanish anchovies tinned in the Basque Country. Founded in 1867, Yurrita originally distributed salted fish to the rest of Spain via horse and cart. The fillets are prepared using traditional artisan methods - including curing for at least 20 months - to create an exquisite product.

Spanish anchovies tinned in the Basque Country. Founded in 1867, Yurrita originally distributed salted fish to the rest of Spain via horse and cart. The fillets are prepared using traditional artisan methods - including curing for at least 20 months - to create an exquisite product.

Premium Portuguese sardines, Nuri hand picks the sardines to ensure the best ones go in the tin. A limited amount of Nuri tins are produced each year. Slower, hands-on production techniques, and fish fresh from the market mean these tins are top notch. 125g

Portuguese premium sardines, sustainably caught and packed in a chilli-spiked olive oil. Good with a side of scrambled eggs for breakfast, or in salad and pasta, the spiced oil drizzled over. 125g

Premium line-caught, Atlantic skipjack tuna from Ramirez; the Portuguese cannery behind the Berthe brand. Berthe was established in 1853 and uses traditional canning techniques, and is committed to sustainable fishing. 120g

Tuna caught when it’s at its peak in the Cantabrian Sea and tinned in the Basque Country. Zallo is an eco-friendly cannery, working with the Marine Stewardship Council, and fishing fleets that adhere to pole-and-line fishing, ensuring no by-catch or seabed damage. Its Bonito del Norte (white tuna or Albacore) in olive oil is for those who want the flavour of the fish unadorned. 112g

Portuguese mackerel tinned by Pinhais, a cannery that works with fishermen who subscribe to sustainable fishing practices. The fish is tinned on the day of the catch to enhance the flavour. A snack for those who just want the delicate fish without the skin and bone. Stir through pasta, add to a potato salad, or eat straight from the tin. 125g

Portuguese mackerel fillets tinned by Pinhais. The cannery in Matosinhos has recently celebrated its centenary year, and the artisan methods it still swears by guarantee a flavourful, quality product. In this tin, the fillets come in the Portuguese cannery’s prized tomato sauce. Great on good bread for an afternoon tapa, stirred through pasta (no need to add sauce), or straight from the tin. 125g

The best boquerones are chosen by Yurrita straight from the Cantabrian fishing boats. The boquerones are prepared by hand and marinated in a special combination of wine vinegars. The fine, extra virgin olive oil they are complemented with hails from Southern Spain. 120g

Is there anything more quintessentially English than strawberry jam? House-made using the best of British strawberries, this will bring a ray of sunshine to even the most gloomy of winter mornings. 190g

Delicious, house-made jam using the best British raspberries. 190g

This marmalade is medium cut and has a deep golden appearance and a luscious texture which covers a beautifully perfectly toasted slice of QCH House Sourdough. There is the right balance of sweetness, acidity and bitterness to make this marmalade the best we have ever tasted. 190g

Using only Tomlinson Yorkshire forced rhubarb, our rhubarb & ginger jam is made in small batches during the short forced rhubarb season. Fresh ginger and stem ginger are combined to add a little kick to the well-balanced sweet-tartness of the rhubarb. Bramley apples go further goes to balance the flavours whilst offering body. 190g

Each ingredient is carefully prepared and cooked slowly over 24 hours resulting in a proper autumnal preserve with a rich figgy sweetness, piquant bite and a lovely nutty aftertaste. Serve best with pork pies, cheese and charcuterie. 190g

Our very own house pickle that packs a real punch. A perfect picnic accompaniment for terrines and meats. 190g

From Welsh beekeeper Nick Tonkin, this wild flower honey is sourced from hives on the eastern banks of the Daugleddau Estuary in the heart of Pembrokeshire. With a delicate floral aroma, this set (creamed) honey is made from the nectar of Bluebells, Dandelions, May. Buttercups, Blackberries and Wild Clovers. 340g

From Welsh beekeeper Nick Tonkin, this wild flower honey is sourced from hives on the eastern banks of the Daugleddau Estuary in the heart of Pembrokeshire. With a delicate floral aroma, this clear honey is made from the nectar of Bluebells, Dandelions, May. Buttercups, Blackberries and Wild Clovers. 340g

A light, floral and delicate all-rounder honey that's just as brilliant drizzled over cereal in the morning or pudding late at night. Unpasteurised and minimally filtered. 250g

An old fashioned British spring honey from the clover pastures and wildflower hedgerows of Shropshire. From beehives nestled on an old country estate not far from Shrewsbury. Unpasteurised and minimally filtered. 250g

Gathered from the rolling hills of the Cotswolds, where the honeybees pollinate broad beans and visit hedgerows tangled with brambles and honeysuckle. Classic natural honey, its mild, floral sweetness makes it ideal for baking. Unpasteurised and minimally filtered. 250g

Acacia honey infused with the gentle floral notes of real vanilla. Unpasteurised and minimally filtered. 250g

Straight from the beehive, this delicate Summer Honeycomb is a delicious treat: pure honey in its most natural state. British Summer Honeycomb is a selection of the best honeycomb from the beehives and trusted beekeepers, from the wild flower pastures of the Salisbury Plain to the coastal flora of Kent.

Heather Honeycomb captures the late summer floral bloom of the remote and wild heather moors. This distinct aromatic, floral honey is jelly-like in consistency and is highly prized. 170g

Absolutely pure Canadian maple syrup containing nothing but sap evaporated over wood fire. This bottling has been sourced by Welsh-based honey producer Coedcanlas and is produced in Ontario by Deltom Martin. 330g

In our humble opinion, any kitchen worth it's salt needs a copious supply of good quality olive oil on hand at all times. Brindisa's North & South blend is sourced, as the name would suggest, from olives grown at both ends of the Iberian peninsula. It combines fresh, peppery top notes with a broader base note making it the perfect all-rounder. 1l

Sourced from the township of Baena in southern Spain. This oil is made from Picudo, Hojiblanca and Picual olives. It presents sweet, almost tropical notes. 50cl

Fontodi olive oil is made from Corregiolo and Frantoio olive groves. The olive trees grow beside Fontodi’s vines in the Conca d’Oro estate. With aromas of artichoke leaf and an elegant peppery flavour, this has a fragrant, lingering finish. 50cl

Silvestri Rosina's olive trees are in the very south of the Italian region of Le Marche. The farm is owned and run by the Albertini family who have been involved with the production of high quality organic extra virgin olive oil for generations. The mill and olive groves that produce this excellent organic extra virgin olive oil are very close to the Adriatic coast. 1l

An exceptional extra virgin olive oil produced by Giacomo Santoleri in the Italian region of Abruzzo using fruit from the Intosso olive trees which are exclusive to the region. The fruit which is produced is remarkable; strong in flavour and intensely perfumed. The flavours are rich to begin with, with a slight pepper towards the end; thoroughly enjoyable. 75cl

Made from Sangiovese grapes grown in Radda, Tuscany. This vinegar has a full, red fruit and oak character. 50cl

Made from Malvasia & Trenniano grapes grown in Radda, Tuscany. This vinegar has more subtle, delicate hay aromas. 50cl

Very deep colour, with a dense, flowing syrup character. The scent is typically complex with a pleasant, well-balanced acidity and velvety character. The classic flavours balance sweet and sour harmoniously. 25cl

Very deep in colour, with a dense, syrupy character. The scent is typically complex. The pleasant, well-balanced but lively acidity lifts the palate. The classic flavours balance sweet and sour harmoniously. The Cento per Cento is an ideal dressing for vegetables and rich mixed salads. 25cl

From Jerez in Spain's south. This producer makes highly regarded sherry bottlings and employs a similar solera system to create this 15 year aged vinegar. Deep and dark with nutty, earthy notes. 25cl

Organic artisanal pasta produced with 100% Khorasan Saragolla durum wheat semolina grown in Sassoferrato on the Sabatino family farm. The pasta is bronze drawn and dried slowly at low temperature. 500g

Organic artisanal pasta produced with 100% Khorasan Saragolla durum wheat semolina grown in Sassoferrato on the Sabatino family farm. The pasta is bronze drawn and dried slowly at low temperature. 500g

Organic artisanal pasta produced with 100% Khorasan Saragolla durum wheat semolina grown in Sassoferrato on the Sabatino family farm. The pasta is bronze drawn and dried slowly at low temperature. 500g

Organic artisanal pasta produced with 100% Khorasan Saragolla durum wheat semolina grown in Sassoferrato on the Sabatino family farm. The pasta is bronze drawn and dried slowly at low temperature. 500g

Organic artisanal pasta produced with 100% Khorasan Saragolla durum wheat semolina grown in Sassoferrato on the Sabatino family farm. The pasta is bronze drawn and dried slowly at low temperature. 500g

Organic artisanal pasta produced with 100% Khorasan Saragolla durum wheat semolina grown in Sassoferrato on the Sabatino family farm. The pasta is bronze drawn and dried slowly at low temperature. 500g

A woderful linguine which should be served with a very simple condiment, for example only extra virgin olive oil, parmesan and pepper or a QCH pesto. 500g

Grown in Piedmont, Riso Gange is a variety of aromatic rice, like basmati, but one that can grow in Italy’s northern latitudes. Its wonderful aroma and perfumed flavour makes it perfect in pilafs, salads or torta di riso, (al dente rice that is mixed with parmesan, eggs and herbs, pressed into a cake tin and baked in an oven). 1kg

Taking Pump St. croissants, first, they are blended for their butteriness into the base chocolate and then augmented with crisp, browned flakes of baked croissant. Working with fine cacao beans from the Hacienda Victoria, a progressive farm known for its stewardship of the land and its delicate fermentation, showcasing the mellow nuttiness of the Arriba Nacional beans.

A unique combination of two signature (and favourite) products: dark chocolate and sourdough. Leftover sourdough crumbs and a touch of sea salt add crunch and a smooth, malty flavour to the Ecuadorian chocolate. This is a unique combination and the first time a chocolate bar has been made with sourdough.

The second release in Pump Street's bakery series of chocolate bars featuring their own baked goods. The crumb of their 100% rye loaf is added to this Ecuador 60% Dark Milk. The mellow creaminess of the milk chocolate shows off the nuttiness and acidity of the rye grain. 70g

Made from pure Heirloom Cacao Preservation accredited cocoa beans from Samuel von Rutte's Hacienda Limon farm on the Guantupi River in Ecuador. A long conch with no added sugar yields earthy flavour and low acidity. Handmade from bean to bar in Suffolk, UK.

Picked by hand in late spring from the prickly hedgerows that line the rugged Cornish coastal path. Once the prickly flowers are steeped in cocoa butter pressed from Chocolarder's own beans, they impart their heady warm coconut scent to the milk chocolate for a unique flavour that makes it all worthwhile. Flavours of warming toasted coconut with hints of fudge and roast nut, ending in light red fruit. 70g

Chocolarder have teamed up with their local beach café to create something delicious from waste. Every week, the staff at Gylly Beach Café squeeze gallons of fresh juice leaving the best bit: the peel! After months of experimenting, they have innovated a way to turn the peel into a bright orange chocolate that carries a light and buttery-smooth citrus flavour. Combined with Gola dark chocolate, the two compliment each other perfectly to create a chocolate orange experience unlike any other.

A classic combination. The Chocolarder way with no compromising… or mountains! As always, their focus is on sourcing ingredients in the most ethical way. With honeycomb made using Cornish Black Bee Honey, toasted almonds sail-shipped from Spain to Penzance by New Dawn Traders, nougatine made in house using local free-range eggs, and unrefined sugar from a green harvest project in Brazil.

Established in 1904, Millot Farm sprawls across 15 km² in the Sambirano Valley, northern Madagascar. It produces spices, essential oils and this incredible aromatic cacao. The farm is a big draw to the region for its lush landscape and stunning scenery – for us the fruity punch of this Javan originating hybrid strain of cacao is definitely the main attraction. Bursting with tart cherry and sweet raisin flavours leading to light sandalwood and smokey notes giving an incredibly complex finish.

The indigenous Asháninka people maintain their independence by cultivating and harvesting Peruvian rainforest cacao. Partnering with rainforest preservation charity Cool Earth to source direct from the growers, we are excited to be able to show off this exquisitely fruity cacao whilst contributing to a sustainable future for the Asháninka. Early notes of green and red fruit, with undertones of hazelnut. Middle tones of apple peel and raspberry slowly give way to a long ending of burnt caramel.

Delicate slices of candied orange, hand-dipped in rich, dark Jamaica 75% Chocolate, with notes of the toasted grain, dried fruit and rum; these Candied Oranges are the perfect after-dinner indulgence or a fitting gift for the chocolate orange fan.

Ecuador Dark Milk 60% Caramelised Hazelnuts offer a uniquely moreish and nutty treat, made from hazelnuts selected from Piedmont, Italy, each is coated in sweet caramel and enrobed in our single-origin Ecuador chocolate. 150g

Move over Nutella! From the heartland of the hazelnut in Italy's Piedmont region, this sweet spread is made from only the finest toasted hazelnuts whipped into a velvety texture. 250g

A darker, richer version of our favourite hazelnut spread using the best hazelnuts in the world. 250g

These Calissons are hand crafted at Le Petit Duc in Saint Rémy de Provence following an ancient recipe. Using only the purest ingredients of the highest quality: almonds from Aix, confit melons and oranges. Le Petit Duc creates calissons that remain tender. Their texture and flavour are extremely harmonious without any excess of sugar. 100g

Le Petit Duc nougat is a product of a Provencal recipe handed down many generations. It is always made in copper basins which guarantees the authenticity of the recipe and region. The result is a tender nougat which is neither too hard nor too soft. Unlike other poor quality nougat products, this nougat will not stick to the teeth and is slightly less sweet than usual, thus revealing the delicious taste of the fruit. 100g

Le Petit Duc nougat is a product of a Provencal recipe handed down many generations. It is always made in copper basins which guarantees the authenticity of the recipe and region. The result is a tender nougat which is neither too hard nor too soft. Unlike other poor quality nougat products, this nougat will not stick to the teeth and is slightly less sweet than usual, thus revealing the delicious taste of the fruit. 100g

The famous violet sweets from our childhood with a delicate fragrance and without any acidity. A posh Parma Violet, if you will! 130g

A mixture of anise, orange, lemon, raspberry, liquorice and caramel hard candies which will take you back in time to the old fashioned sweet shops... 130g

Rich dark chocolate covering crunchy coffee praline. The crunch is fun with a short blast of coffee filling the mouth. 110g

Rich dark chocolate and a crunchy praline layer covers a single plump pistachio. 110g

Spain’s most famous water. Vichy Catalan was established in 1881. Vichy Catalan is a Naturally Sparkling water with a high mineral content and a distinctive taste. This premium water emerges from the ground at 60 degrees Celsius, which gives it a unique personality.

Originating in the French Alps, Thonon offers the purity and the authenticity of a great mineral water and is well balanced in minerals. Light and pleasant to drink, it is suitable for anyone, at any time of day. A perfect balance of minerals and essential trace elements, Thonon has a low mineral content; a pure and balanced water.

This naturally sparkling water is named for the town Vals-Les-Bains, where this source - one of the oldest in continuous use in France - sees the light of day. The town is nestled amongst the Ardèche’s many long-dormant volcanoes which give the water it’s particularly pronounced, but balanced, mineral character.

Everything that good Gascony white should be! Hints of more exotic fruit and pomelo balanced by bracingly fresh acidity and a saline finish. This is a blend of roughly equal parts Gros Manseng with Ugni Blanc and a little Colombard to round out the mix.

We picked out Laballe's Brume Rosé (named for the light haze that hovers over the vineyards in the mornings) this year as a fantastic example of everything we think great rose can be. Stunning ripe strawberry and creamy texture balanced by grapefruit and more herbal notes of blackcurrant leaf and pepper. A brilliant thirst-quenching wine that also stands up to food pairing well with fish dishes and terrines in particular.

Cortese from Cossetti's Gelsomora vineyard. This wine has a lovely 'Autumn-like' straw and yellow apple note that adds a bit more weight with a fresh mineral and bitter almond note on the finish. A great wine to pair with richer fish courses or even lighter meat dishes.

This is pure, fresh Barbera from a small planting around Castelnuovo Belbo (to the east of Asti). Fermented in stainless steel, this wine retains bright morello cherry notes alongside a floral lift without the sweet sap notes that can sometimes typify this grape. A great wine to pair with our pork dishes or cold cuts.

This is an ideal tea for everyday drinking and delicious brewed light or strong and with or without milk as preferred. 50g

The Postcard Teas team tasted a lot of peppermints before finding this one and it’s rare to get a peppermint of this quality. The aroma is fresh and clean, with a slightly savoury mint flavour that fills the mouth. It is especially excellent taken in the evening or as a digestif after a meal. Best brewed with boiling water using a small leaf / water ratio and infuse for 4-5 minutes. 50g

This is a Lapsang for people who love Lapsang, warming from within with a deep smoky aftertaste of tar and peat, but with a complexity that distinguishes it from overly smoked teas. 50g

This is a tippy batch of second flush Assam teas from one farmer, Pallabjyoti Nath who farms 7 acres of land in total using no artificial fertilisers or pesticides, producing only a few hundred kilos of tea each per year. The appearance of the leaf is thick and wiry with a small proportion of golden tips, while the flavour rich and malty, with mouth puckering tannins on the finish that can be smoothed out with milk. 50g

This Darjeeling tends towards a modern first flush profile with fruity elements, notably grapefruit, typical of AV2. Delicate in body with a very long sweet aftertaste and minimal astringency, although labelled a black tea this is actually more reminiscent of some of the best Chinese oolong or white teas. 50g

Aromatic and sharp, with notes of seaweed, leafy vegetables and a pleasant astringency, it is particularly excellent made as usucha (thin tea) where it has a lovely citrus aroma. To make, whisk a small scoopful of tea with water that has been cooled to 80-85°C. Matcha is also wonderful sprinkled on yoghurt or ice-cream, or used in baking. 50g

The classic Irish tea, beloved by all since 1901. Is there a better way to make a builder's tea...? We don't think so. 250g

A medium-to-dark roasted coffee that's blended specifically toward a more sweet and earthy style of espresso. 250g

A blend of Caturra and Bourbon beans, this coffee is perfect for filter or french press with tasting notes of candied satsuma and milk chocolate. A medium to dark roast, full-bodied with a medium acidity. 250g

Rich and vibrant drinking chocolate made in Suffolk from beans sourced from Bachelor's Hall Estate in Jamaica - a farm dedicated to continuously improving the quality of their cacao and ensuring high welfare for their staff. 200g

Shropshire grown oats blended with dried fruits and nuts sourced from organic growers. Pimhill Porridge Oats, Pimhill Jumbo Oats, wheatflakes, sultanas, raisins, currants, apple flakes, almonds, hazlenuts and brazil nuts. Based in Shropshire, Pimhill farm has operated using organic methods since the 1940's. 850g

Porridge oats are oat grains cut into half before being rolled. This is a standard, very versatile type of oat which creates a smooth porridge. Pimhill Farm use only GM-free, organic grains. 850g

Simply the whole oat, rolled. Jumbo oats make a thicker, more textured porridge than standard porridge oats. Jumbos are best for making granolas and chewy flapjacks. All Pimhill Farm oats are GM-free and organic. 850g

The version of tomato pulp which is characterised by the size of the cube. Made with peeled tomatoes that are cut into particularly thick cubes, they are then dipped into a thick tomato juice. Thanks to the body and it's particular taste, it is ideal for the preparation of sauces where it is necessary that the tomato has a full-bodied and enveloping consistency. 400g

The San Marzano is a very delicate tomato with a thin skin, which keeps its flavour for a long time, even with preservation. Harvested in very fertile territory, in the area around Naples, it is recognised by the PDO designation. Preserved in a soft San Marzano tomato juice, it is ideal for tasting an excellent but simple spaghetti. 400g

We think this is the best salt on Earth! Clean and unrefined, the taste is sweet, with a mouth-watering tang. Each salt flake has a crystal crunch and it is advised that the salt is used 'by hand' to ensure maximum satisfaction with each mouthful. Blackthorn use 100% west coast sea water and nothing else. Nothing is added and the salt is not seeded or belached; it is just pure west coast Scottish sea salt.

Daphnis and Chloe was established in 2013, in a small workshop right under the Acropolis Hill of Athens. The dream was to see the limited batch terroir herbs of Greece in the kitchens of home cooks worldwide.

Daphnis and Chloe was established in 2013, in a small workshop right under the Acropolis Hill of Athens. The dream was to see the limited batch terroir herbs of Greece in the kitchens of home cooks worldwide.

Fresh, crisp, and bright green, these bay leaves arrive from an organic farm on the Ionian islands. They’re harvested by hand, dried naturally at the source, and sorted one by one.

After being hand-sorted, the peppers are slow-dried on birch wood for 10 days. During this period, the farmers work in shifts guarding the fire night and day, making sure it never goes out. The peppers are then destemmed and crushed manually.

This robust variety of sage is found across the Aegean islands and is more intense in taste and fragrance than typical sage. This selection comes from an organic farm in Crete, where all herbs are processed by hand. This can be used in cooking or as a tea.

This thyme prospers in specific areas of the Mediterranean and is a hard find even at well-informed spice shops. The blossoms are trimmed one by one, preserving the herb’s aroma for longer.

Tahini is a great natural product made with sesame seeds. It is one of the most complete and nutritious superfoods. This Greek tahini produces a luxuriously smooth hummus but can easily be used on its own spread onto toast or stirred through Greek yoghurt. 450g

A classic ingredient in Spanish cooking. Sweet, smokey Pimento peppers. 70g

A classic ingredient in Spanish cooking. Sweet, smokey Pimento peppers. 70g