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Chanti that won’t break the bank. Grown in Montalcino and produced in a fresh, approachable style, with violet florals...
DetailsItalian Summer 23
Orange blossoms are distilled drop by drop in traditional stills to release their intense natural aroma. Made simply with no ad...
Details
A 150g box containing approximately 16 mini shortbread biscuits that makes an excellent small gift to take when visiting friend...
DetailsScottish Scottish Food
Autumn brown and herb speckled, with a firm texture and smoothness studded with mature fruit chunks, liqueur enriched, givin...
DetailsBritish
Steenbergs Organic Baharat Spice Mix is based on a traditional general spice mix used throughout the Near East or Levant, espec...
Details
Thai cuisine is famous for blending sweet, salty, spicy, sour and bitter flavours in one dish. An essential ingredient in Thai ...
DetailsGluten Free * Vegan * Vegetarian *
These anchovies are caught in Sciacca, south west Sicily. Sangiolaro - which translates to tuna fisherman - is a Sicilian produ...
DetailsItalian
Scotch Bonnet / Whisky / Irn Bru Introducing our one-of-a-kind Irn Bru & Whisky barrel aged hot sauce, a bold and flavourful fu...
DetailsScottish Scottish FoodProducts are tagged with dietary requirements (gluten free etc) only where labelled as such by the manufacturer. Every effort has been made to ensure that products are tagged correctly but mistakes can be made and ingredients changed without our knowledge. Please do check the product labels on receipt. In terms of products sold loose from the deli counter, the shop handles many allergens and while we endeavour to avoid cross-contamination, we cannot guarantee that anything will be free of allergens.
We are working on adding allergen information to individual products . In the meantime, if you require specific information on a product, please contact us
Each and every month - and possibly twice at Christmas - we send out every food lover's favourite newsletter.
Packed full of news from the deli, you'll find recipe ideas, new products, producer interviews and lots of really interesting chat that us foodies like to get excited about!
