"one of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating"
luciano pavarotti

the observer food monthly labelled burnt sugar "the world's best fudge" and this gives an idea why - smooth & crunchy caramel fudge dressed in a silky layer of the dark chocolate

a coarse french country pâté containing pork, chicken liver and shallots

an infusion of two elegant flavours in an english all-butter biscuit

there have been dairy cows grazing on the fertile pastures of godminster, in somerset, for over a hundred years. godminster vintage organic cheddar is unusually creamy and made with milk from their own organic dairy herd. using a 70 year old recipe, the cheese is allowed to mature for at least 12 months and the entire process is carried out locally, using traditional methods, to create a modern british cheddar

we were all set to list a traditional french cassis - and then we met jo hilditch, whose cassis is made from fresh blackcurrants grown on the south facing slopes of her north herefordshire farm. as well as the kir royale, cassis can be used in a number of cocktails and recipes and we're delighted to find a uk produced version

cured and flavoured in provence by the formidable mme. arnaud, head of this family firm, these black olives coated with oil and herbs are widely regarded as being among the best commercially produced olives available

your message handwritten on a tag attached to a mini whisk keyring - click on 'view packaging' to see

your message handwritten on a tag attached to a mini whisk keyring - click on 'view packaging' to see

delicate and buttery crackers - perfect for soft & mild cheeses

a dark, sticky and rich partner for cheddar from the fine cheese company

a classic accompaniment to provençal fish soups and bouillabaisse

founded in 1605, giuseppe guisti in modena is the oldest and most awarded 'acetaia' in italy. the silver medal is aged for six years and has firm flavour, good balsamic acidity and intense bouquet of aroma - ideal for salads and raw vegetables

hand-made in small batches near ludlow in shropshire. produced using free range eggs, this moist, rich and dark christmas cake is finished with a tot of whisky and stylishing decorated with a white icing star

hearty fish soup from brittany, traditionally served with with rouille, croutons and grated gruyere

the de carlo family can trace their history as olive oil producers in puglia back some 500 years. this oil is stone ground at the family mill, with opening notes of grass and bitter herbs, nutty almond flavours with hints of apple and a balanced pepper finish

traditional soft amaretti made with ground almonds, ground peach & apricot kernels, egg white, 100% vanilla extract and sugar - individually packaged in bright multi-coloured paper wrappers

didier and catherine champalou have been established in the heart of the appellation for over fifteen years and have acquired over 20 hectares of chenin. this gorgeous, floral sparkling wine has a delightful nose of honey, sweet hay and quince; lively acidity supports the rich apple fruit.