TODAY'S HIGHLIGHTS

Pasture fed and organically raised, this showstopping rib of beef is deeply marbled for rich, full flavour. A centrepiece cut, made for slow roasti...

Made from pork belly, this is an Italian classic. Rich slices of delicious fattiness. Aged for several months to produce an exceptional texture and...

Shaggy, extraordinary and unlike anything else on the shelf. Tear into pieces and sear in butter until golden. The texture is almost lobster-...

A beautiful combination of sweet, delicate white crab meat and rich, flavoursome brown crab meat carefully hand-picked in Devon. The perfect balanc...

A rich, full-bodied organic blue cheese with a soft, creamy texture, distinctive blue veining and a dark, smoky grey rind. Handmade by artisan chee...

Rich in flavour and fat and seriously tender when properly cooked, these steaks are best served medium rare. Do consider marinating them in advance...

For five generations, Susana's family have been harvesting olives in Jaen, an area of Spain that enjoys very sunny summers with cold winters, perfe...

Thinly cut, finely marbled French favourite with great flavour. Works really well in a steak sandwich, and takes on a marinade brilliantly. Sear it...

Deeply flavoured, beautifully marbled and famously tender. This ribeye comes from dairy cattle that have only ever eaten grass or hay. The meat is ...

Small, glossy and with a distinctive slippery texture prized in Japanese cooking. Brilliant in miso soup, simmered in dashi or tossed throug...

This cheese is washed with a special brine every three days to achieve a slightly pungent moist rind which softens it and gives it an extra dep...

Whole tenderloin, a beautiful canvas for all sorts of flavours and styles. Be careful not to overcook. More about Helen.

Sweet, fragrant and properly ripe. Slice and eat as they are, blend into a lassi or toss through a spicy salad with lime and chilli. From Spain, a...

Inspired by the traditional flavours of Italy, porchetta is a beautifully seasoned roll of tender pork. It's fragrant, juicy, and full of flavour...

A rich and creamy pâté made in Devon with smoked mackerel, crème fraîche, cream cheese and a little horseradish for a gentle kick. Full of lovely s...

A bright, rounded blend of Emily and Harry’s organically grown Russets, Rajka, Bramleys, and Sunset apples. Pasteurised. IngredientsAll ingredien...

A lovely, rustic sourdough made with ancient grains including emmer, Khorasan and sorghum. Slowly fermented for at l...

A proper introduction to Britain's best wild fish, chosen by Caroline's team from what's been landed that week by small day boats in the South West...

Live, fermented and organic sweet curry sauce. Made by fermenting whole fruit and veg in spices and blending. Millions of bacteria in every serving...

A thick, bone-in rib steak. Generously marbled and succulent, sear a hard, deep crust then finish it gently to render that delicious fat. More abou...

100% west coast sea water and nothing else. Scottish sea water is slowly trickled through the country’s only graduation thorn tower, a towering str...

Delicious, delicate white crab meat, carefully hand-picked by Bob and Sally's small team in Devon. With a lovely sweet flavour and tender texture, ...