chapel down pinot reserve has been made by the strict selection of pinot noir and pinot blanc grapes pressed and vinified by the traditional method. clean classical pinot nose with a complex, spicy palate. certainly english - certainly world class.

unoaked chablis from 10-30 year old vines. as well as trademark oyster-shell aromas, there is a further richness and secondary hints of mushroom, leaf and honey. the acidity bolts all the flavours into position and accentuates the richness and the length of the wine.

a generous cabernet with rich, fruit flavours of blackcurrant and cassis, along with subtle chocolate and mint. french oak maturation adds a toasty complexity

monbazillac has a long history (it's recorded as early as the 14th century) and is one of the world's great sweet wines. this example from christian roche (one of the best growers in the appellation) has flavours of marzipan, orange peel and spices

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

made with chopped black olives and extra virgin olive oil, these wonderfully savoury crackers are the perfect partner for white wine

delicious bread fingers flavoured with olive and oil harissa - great with a glass of wine

a tangy, savoury pickle from the fine cheese company - the perfect partner for mountain cheeses like beaufort and gruyere

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

made from 100% italian olives, nudo's artisanal farming methods mean they harvest their olives by hand and cold press them on the same day. the olives are harvested just as they're turning from green to black, to produce an oil with a bit more punch

a plum pudding made to a secret century old recipe with a generous lacing of hennessy cognac. these puddings, with deep resonant fruit flavours and citrus notes of lemon and orange, have picked up gold at the food industry oscars, the great taste awards, for several years running. beautifully gift-wrapped and tied with a raffia bow.

a traditional italian cake with dried and candied fruits. this moist, light cake is of exceptional quality, made in small batches of 82 a day by a village baker on monte amiata.

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

mattei have been selling these traditional tuscan cantucci biscuits in their famous shop in prato since 1858 - beautifully packaged in blue paper tied with green string

enric rovira produces unique, world class chocolates at his barcelona workshop. 'rajoles' is the catalan word for both floor tile and chocolate bar and this milk chocolate bar is moulded to represent the classic barcelona paving slabs, originally laid outside casa amatller

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

"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