NEW THIS WEEK

A proper British halloumi made with pasteurised cow's milk — firm, squeaky and built for the barbecue. Slice thick, grill until golden and charred,...

A brie with bite. Natalie's Carolina Reaper brie pairs rich, creamy cheese with the slow, rising heat of the world's hottest chilli. It's bold,...

Not pickled — yet. These are the fresh cucumbers themselves, ready for you to brine, spice and jar however you like. Around 6–9 per bag, perfectly ...

A barrel-aged sheep's milk feta, made in Somerset with a Mediterranean soul. Salty, tangy and crumbly with a depth that comes from slow ageing — ...

An English bastardisation of the French ‘limande’ (as opposed to anything to do with citrus fruits), lemon sole is great baked with cockles or simp...

A smooth, buttery oolong infused with real coconut pieces. Naturally floral with a rich, creamy sweetness — the kind of cup you reach for when you...

Beautiful corn, sweet and juicy. Grown without pesticides or herbicides. Serve with lashings of butter and a generous pinch of sea salt.  In husk....

Golden, candy-striped and deep crimson, all in one bunch. Each variety brings its own subtle sweetness and colour to the plate. Roast whole, slice ...

A delicate, sweet flatfish. Pan-fry in butter until golden, or bake simply with lemon and herbs — flounder rewards a light touch. Frozen items may ...

Offcuts and trimmings of wild bass full of flavour. Perfect for fish tacos, curries, chowders or stirred through a risotto. Frozen items may arriv...