Pan-Seared Wild Coho Salmon with Ancient Heritage Wheat Reginette Pasta & Wild Garlic Kale Cream Sauce

A ribboned pasta with a frilled edge, made from freshly milled organic wheat. Bronze cut and air dried for that perfect bite and a delicate nutt...

Vitamin packed frilly brassica. Sauté with garlic and butter, steam it, crisp it in the oven with salt or turn it into pesto (really). Mainly just ...

An oil carrying a century and a half of one family’s care. Cold pressed in small batches annually, highlighting Chemlali and cultivated Koroneiki...

A beautiful blend of naturally harvested Cornish sea salt and flakes of hand-harvested wild Cornish seaweed. Just a pinch adds instant depth to all...

Jangaji is a Korean pickle with a soy sauce base and a sweet and savoury flavour. Rebecca rescues edible broccoli stalks from going to waste and th...

Organic black pepper mixed with sustainably hand-harvested Cornish seaweeds. May contain traces of FISH, SHELLFISH or MOLLUSCS. More about Tim.

With a mild flavour and firm, pinkish-orange flesh, wild Keta salmon is a versatile choice for any dish. Caught sustainably in the pristine waters ...

Wild salmon. A kitchen staple for when you want great fish without the fuss. Ready diced for curries, stir-fries and fish pies. Frozen diced, ski...

Made to be eaten raw. Toss with parsley, lemon zest and pistachios, then pile onto hot buttered toast for a simple, unforgettable lunch. Frozen dic...

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...