Whole Marketplace

A washed-rind cheese made with rich Guernsey cow's milk and bathed in Soundwave, an IPA from nearby Siren brewery. Buttery in texture with a pleasi...

A classic London Dry with conviction. Bold on the juniper, refreshingly zesty, with hints of rosemary for a herbaceous finish. For every bottle so...

Sweet, underrated, delicious alternative to squid.  Cleaned, not bleached. Cut into strips.  More about Caroline.

Ready for stews, curries and casseroles. Sear it to seal, and then chuck in your slow cooker for a fabulous stew when you got home from a long day....

Peel away the unassuming skin and you'll find delicate, creamy white flesh with a subtle, almost seafood-like sweetness. Roast until caramelised, ...

Sweet, anise-scented and wonderfully versatile. Crush into a sausage mix, scatter over roast pork, or steep as a tea.

Freshly ground is always better. Crack them yourself for steak, sauces, dressings and anywhere pepper matters.

Sweet, mild and a beautiful deep red. For colour, warmth and a gentle pepper flavour in stews, roasts and rubs.

The classic all-rounder. A reliable blend for pasta sauces, roasts, stuffings and anything that just needs a bit of herb.  

Deep, smoky and richly flavoured. The spice that makes everything taste like it's been cooked over a fire.  

Bold, earthy and the taste of the Mediterranean. Pizza, pasta, grilled meats and roasted vegetables — it goes with all of them.  

A small batch honey wine from Danny and Emily's hives at Loxwood Meadow in West Sussex. Floral, orchard fruit and softly honeyed, this vintage refl...

Distilled four times from organic winter wheat for a beautifully clean, crisp finish. Buttery and naturally sweet, with notes of citrus and vanilla...

A lean, fine-grained cut with a deep, beefy flavour, silverside is best suited to slow cooking. It holds its shape well, making it ideal for pot ro...

Slow roast this shoulder until the meat falls away, yielding deeply flavoured pork perfect for sharing. More about Harry & Emily.

Rich and full of flavour, this works really well in ragùs, dumplings and Asian dishes of all kinds.More about Harry & Emily.

Tiny, punchy and intensely flavoured. Fry in hot oil until they pop and crackle — essential for dals, pickles and South Indian cooking.

Sweet, peppery and a cupboard essential. For the days when fresh isn't to hand — stir into sauces, soups and dressings.  

A dram of English countryside in a glass. A seriously good, grown up whisky. Elegant and inviting, Fielden Rye balances floral softness with rye-gr...

The collar sits just behind the head and is loaded with rich, succulent meat that falls apart when cooked. Grill or roast until charred and caramel...

Clean, fresh and a quiet workhorse. Lifts sauces, soups and salads — the herb you don't notice until it's missing.  

The quiet backbone of a good slow cook. Drop one into your next broth, ragù or rice and taste the difference it makes.  

Wild sockeye salmon, diced and ready to dress. Add capers, shallots and a splash of soy for a classic tartare, or keep it simple with lemon and goo...

Warm, sweet and deeply nostalgic. The heart of a good fruit cake, hot cross bun or spiced biscuit.