The Dempsey Project - Dempsey Road

Brie de meaux, comte, duck rillette, crispbread, fresh & dried fruits, fresh bread and extra virgin olive oil.

Duck legs are dry-brined & braised in an aromatic stock, then shredded & mixed with armagnac & spices & sealed into a serving dish w/ duck fat, making a delectable spread for a toasted baguette. 150g.

The cheeses are matured for about 4 months to obtain the right level of balance between the cheese and the truffle. There is still the salty, chewy taste of the pate, but the earthy taste of the truffles is persistent and takes the whole arc of the flavour to the new heights.

Triple Cream Brie is created using traditional French cheese making techniques that start with local milk, added cream, and a unique blend of cultures.

The most delicate of all tea, unprocessed and crafted entirely from tender spring buds, high in the remote mountains of Fujian. Picked for only five days of the year, just before the buds unfurl to the first new leaves. Also known as White Silver Needle and Baihao Yinzhen.

A mixture of pitted green olives, kalamata olives, and various other olives in the olive water.

A product of Italy from the south region, these olives are a firm favorite. As with all olives, these are delicious served w/ all table cheeses & salami & they go especially well w/ buffalo mozzarella

Product of Spain, the pork sausage are selected from the Iberico pigs which roamed freely in the spanish oak woodlands. The seasoned cured sausage is placed in a natural casing and hung in the cellars

Sliced Jamon Serrano

brie royal aux truffle, moliterno truffle, truffle gouda, mixed olives, fresh & dried fruits, home-made crispbread, fresh bread

Duck legs are dry-brined & braised in an aromatic stock, then shredded & mixed with armagnac & spices & sealed into a serving dish w/ duck fat, making a delectable spread for a toasted baguette. 150g.

vegan cheese, tahini, muhammara, artichokes, mixed nuts, chilli olives, mixed olives, seeded crackers, crudites

Brie de meaux, comte, duck rillette, crispbread, fresh & dried fruits, fresh bread and extra virgin olive oil.

Sliced Pork Parma Ham. 150 grams.

Manchego, chorizo iberico, jamon serrano, quince paste, pepperdew, fresh fruits, mixed bread and extra virgin olive oil.

Taleggio, Gorgonzola piccante, parmigiano, parma ham, green olives, fresh bread, crisp brad, aple chutney, extra virgin olive oil, balsamic vinegar, fresh & dried fruits

Handcrafted black tea blended from harvests across one small, independent estate in the Shire Highlands. The oldest tea estate in Malawi and still family run.

Traditional British tea at its finest - made by Henrietta as a bespoke blend for a Battle of Britain RAF navigator. Calming in times of national peril. Fortifying when courage is required.

A traditional Earl Grey (sometimes written as Earl Gray). A hand crafted black tea with pure bergamot oil from ancient citrus groves in Calabria, southern Italy.

This is the most popular kombucha, made with the finest Organic green tea that gives bright floral notes, mixed with fresh citrusy Yuzu and finished with a touch of lavender. A crowd pleasing favourite that can never be keep in stock.

Lush strawberry and fresh mint, this flavour is always a crowd pleaser. Organic green and black tea blend is used to compliment the fruitiness of this juicy kombucha.

A delicate, pan fired Spring green tea that’s been combined with an uplifting blend of Spearmint from selected small holders in Malawi.

Looking for a super healthy drink with good for you in every way ingredients? Look no further, this bad-ass organic green tea base kombucha is low in caffeine, rich in anti-oxidents, digestion-aiding, and a great sip to your day.

The pleasure of Italian Cola without added sugar and without aspartame. With a balanced, fresh and intense flavour but without calories.

A warming and bright blend of organic Sri Lankan Lemongrass and pure Ginger from the high Himalayan region of Sikkim in India. Tangy lemon drops with a warming ginger background.

A deliciously fruity jam made with Strawberries, Bramley Apples & Vanilla. Our jams are handcrafted in our small Gloucester Kitchen and this jam is a deliciously rich fruity jam perfect for spreasing thckly over warm buttered toast.

A thin cut marmalade Made with Organic Ave Maria Seville Oranges, sugar & finished with Aperol

A wonderful fresh marmalade made with Sweet Oranges, Pink Grapefruits, Limes & lemons & Aperol

A delicious Damson Jam made with British fruit. Rich fruity and fabulous swirled into porridge or spread thickly on toast or try this seriously fruity preserve with your cheeseboard

A wonderful plum jam made with rare Heritage Blaisdon Red Plums. These are handgathered from private orchards along the banks of the River Severn in Gloucestershire.

White Truffle Honey

White Truffle Honey

Bleu des Causses has assertive but not harsh flavours of grass and clover. It’s rich creamy body balances out the peppery and the spicy notes of the blue mountain resulting in complex, well rounded and long lasting finish.

This cheese is sweet and buttery, reflecting the high-quality of the milk used in production. Expect notes of mushrooms and almonds and milky, rich aromas.

Brie de Montsalvy is one of the best-loved French cheeses. Soft and gooey with a delicate, earthy taste. It's a pleasure to eat even on its own.

Made from raw cow's milk, this Brie is one of the mildest and more buttery versions of the cheese. The texture is smooth and creamy, while the center is slightly chalky, but it becomes runny with aging, usually for 4 to 6 weeks.

It is sliced vertically down the middle and filled with a mixture of Mascarpone and pieces of truffle. The truffles bring out the earthy, mushroom-like qualities of the brie, while the brie rounds the flavour of the truffle into a massively aromatic depth.

Brillat Savarin is made from whole milk with added cream, this extravagant, luxury cheese is based on the principal that increasing fat content alters texture and flavour.

The pate should be a creamy yellow-straw colour and be suppler under light finger pressure when ripe giving it a rich fruity and creamyflavour. It is not unusual to see red-orange spots on the rind asit matures.

This traditional Camembert rind is covered with a bloomy white penicillium mould. The pate should be a creamy yellow-straw colour and be supple under light finger pressure when ripe.

The flavours are big, robust and well-rounded, with competing notes such as sweet and salty, or earthy and tangy.

Chabichou is the most adorable tower of goat cheese that is best enjoyed 5-6 weeks & may develop a blue-green mold on the rind. Sweet & delicate, this cheese leaves a taste that is slightly salty & acidic at the finish.

Inside the natural crusty rind the cheese has a delicious soft and creamy texture with a blue syrupy finish. The aroma is huge and spicy; the natural rind is edible and very pungent, the cheese is aged for approximately 4 months.

Ripened for 24 months in the cellars of Fort des Rousses. Flavours are very rich and famously complex. It is not unusual to taste butter, chocolate, toast, fudge, hazelnuts, plums, pepper or even leather in the cheese. As the cheese ages, crystals will develop and add a slight crunch to the cheese.

Époisses is a remarkable cheese and follows a complicated traditional cheese making process. It has a powerful rich flavor. Salty and creamy with a pungent smell.

The cheese is mild with a firm but creamy texture and a subtle aromatic flavour that resists being too salty. It has a savoury, nutty aftertaste. The rind is dry and wrinkled with patches of mould. The blue moulds are more erratic in location than the usual streaks of blue produced in the pate.

This very special cheese is a double cream with 60% butterfat content. The pate is soft & sweet, dissipating quickly and leaving the elegance of the satiny, buttery texture to linger with a sweet lactic aftertaste.

This is a rich, creamy blue cheese from the Lombardy region in northern Italy. The pate is white to straw-white in colour, with a marbling of greenish-blue mould. Matured 2-3 months.

A healthy Gorgonzola is a vivid, glistening ivory-to-straw colour, set against liberal striations of greenish-blue mould. It should be moist and not too crumbly. The flavour gets stronger as the cheese matures. A robust and assertive cheese.

Grana Padano is one of the best-selling cheeses in the world, and has become a landmark for the entire industry, from the milk producer to the retailer. Perfect for shaving onto pasta, risotto or salad.

Gruyere Swiss Reserve has a concentrated sweet and salty flavour that develops as it ages withits texture becoming more grainy and rind more nutty. Fantastic cheese on the board or in or in sauces, Croque Monsieur or souffles.

The cheddar is made with milk produced by the cows on the farm, using a recipe which has been passed down through the generations. Using unpasteurised milk, all the natural flavours are kept in the milk, producing a sweet, creamy, rich cheddar.

The complexity of the flavour will depend on the age, but there should be a richness reminiscent of Brazil nuts & burnt caramel with a slightly salty finish.

Mimolette is dense and smooth with a fudge-like texture. Nuttiness and hints of salt complement the sweet butterscotch tones. The flavors are complex and mouth-filling, with a finish that increases in sharpness and intensity.

This pasteurised sheep’s milk cheese with black truffles comes from the Italian island of Sardinia. Unlike most truffled cheeses, the truffle paste is infused after Moliterno has been aged so that the cheese develops its own character before the truffles are injected.

This is perhaps the epitome of traditional cheddar & made in a truly traditional way. It is matured for over a year wrapped in muslin cloth on wooden shelves. Sharp & piquant, the texture is slightly crumbly and open pockets of crystallised salt.

The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which is in the middle. This cheese has a rich and creamy flavour with small eyes or holes.

Covered by a thick orange to grey rind, the pate is white, supple and creamy. It becomes more firm as the maturing period is longer.

A single wheel of Parmigiano Reggiano contains milk from evening and morning milking. The cream that naturally forms on the top of the vat is skimmed off before the milk is used.

Supple, toothsome texture at this point and the subtle sharpness before it becomes hot with more age. The special sheep give exceptionally rich, fatty milk, resulting in a buttery mouth feel and an intriguing gamy character.

This raw cow milk cheese is pale yellow, with small holes throughout and a brownish orange rind. When heated, it has a creamy consistency, and its balanced fat content and moisture allow it to melt evenly without separating or becoming oily.

Roquefort Papillion is characterised by its creamy white, buttery curd, scattered with large blue 'craters.' Its texture is melting, silky on the palate, fine and smooth.

A superb blue cheese made with pure, raw sheep milk from the Causses region. The sheep milk used for this product has a high fat content, because it's collected at an altitude of 800m. As a result, the cheese becomes smoother and creamier. Very creamy but strong flavour and pungent aroma.

This tasty cream joins a symbol of the Italian gastronomical excellence, the Parmigiano Reggiano cheese, and a precious jewel of the the earth, Truffle.

Saint Agur is a cow’s milk, pasteurised cheese made in the Roquefort style. It is a unique combination of smooth, creamy texture with a salty and tangy taste, though not as salty as traditional blue cheese.

It is made of cow’s milk, is very rich, but as it is small, it is easy to eat. It is a semi-soft cheese that has a maturing time between 2 and 6 weeks.

Saint-Marcellin is a soft creamy cow milk cheese with a runny interior. It has a mottled creamy-white exterior (sec), with a nutty, slight fruity complex flavour. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.

This flavour has a hint of nuts and an almost spicy flavour - redolent of freshly cut grass, sweet hay, wildflowers owing to local grassy and volcanic terroir where the cows graze. This irregular and rough rind is completely edible.

This cow’s milk blue cheese from the UK is technically a cross between stilton & cheshire, the distinctive orange colour comes from the addition of annatto – a natural food colouring. Shropshire, while generally creamier & less nutty than stilton, is sometimes stronger as well.

This cheese has a strong aroma, yet its taste is relatively mild with an unusual fruity and creamy flavour. The orange rind completely melts and is edible. A gorgeous addition to cheese sauces, polenta, risotto, or topping bruschetta.

Tete de Moine means, ‘monk’s head’. It is a cow’s milk cheese that is characterised with a silky body which easily melts in your mouth, getting slightly spicer as it ages. It is often not cut but shaved using a girolle.

Triple Cream Brie is created using traditional French cheese making techniques that start with local milk, added cream, and a unique blend of cultures.

The cheeses are matured for about 4 months to obtain the right level of balance between the cheese and the truffle. There is still the salty, chewy taste of the pate, but the earthy taste of the truffles is persistent and takes the whole arc of the flavour to the new heights.

An elegant, very well-balanced cheese with sweet, creamy and mushroomy flavours and an intense aromatic flavour.

Wensleydale with Cranberries is a hand-made Yorkshire cheese that is sold fresh & young at only three weeks old. The cheese has a sweet flavour of the fruity succulence of juicy cranberries with honeyed undertones.

Better for your coffee. Better for the planet. Minor Figures Oat Milk is formulated by baristas, for baristas.

MILKLAB Almond is Australia’s #1 foodservice exclusive Almond milk for coffee, designed to texture and stretch with high performance. It offers a delicious taste and a rich, creamy mouthfeel to complement the flavour of espresso coffee.

A great healthy and delicious dairy alternative, good source of vegetable protein, no preservatives and no cholesterol.

Britain's Luxury Chocolate

A bar of 56% dark chocolate with whole hazelnuts. Product created using only Piedmont hazelnuts. Naturally gluten free

Milk chocolate gianduia bar with PGI Piedmont Hazelnut biscuit on a thin sheet of white chocolate and PGI Piedmont Hazelnut paste.

A bar made up of three creamy layers. A layer of white chocolate and almond paste between two layers of milk chocolate gianduja, in which only Piedmont hazelnuts are used.

Thin Lizzies are the perfect accompaniment for any cheeses, irresistible with dips, salsas and pates. Try stopping at just one!

Thin Lizzies are the perfect accompaniment for any cheeses, irresistible with dips, salsas and pates. Try stopping at just one!

Soft, three-layer Cremino bar with pistachio paste: two layers of milk chocolate enclose a white chocolate centre.

The famous dessert in a chocolate bar! Be won over by the combination of mascarpone, coffee and Venezuelan milk chocolate, for a recipe that will sweeten your day layer after layer.

Inspired by the popularity of our peppermint creams, they created these moreish after-dinner ‘dominoes’. They’re svelte dark chocolate peppermint cream bars, which can be snapped down the middle for two perfect bites.

Handmade in the Piemonte region, these 'mother in law' tongue biscuits are awesome on their own or with cheese.

With 30 in a box, they’re perfect for passing round the dinner table to round off a meal. Or snap them into homemade mint choc ice cream for the ultimate treat!

Handmade in the Piemonte region, these 'mother in law' tongue biscuits are awesome on their own or with cheese.

Cooling, creamy fondant centres infused with single-estate Black Mitcham peppermint and covered with rich, 55% cocoa dark chocolate – a traditional treat revived for the 21st century. It’s no wonder these award-winning peppermint creams are their bestsellers.

These rich and velvety, award-winning peppermint thins are made with the finest 55% cocoa dark chocolate, which are infused with single-estate Black Mitcham peppermint oil. With 20 luxurious discs in every box, they’re the perfect after-dinner treat or thank-you present.

100% Italian, Intense Flavour.

Condiment for warm dishes, that combine two of most famous ingredients of Piedmont: mushroom and truffles. Ideal for pasta, risotto, egg, potato, meat and fish fillets.

Simply pour into a bowl and dip generously with crusty bread! Alternatively enjoy drizzled over salads, pastas or pizza. Excellent stirred through risotto, or seriously tasty when used to dress chicken and fish. Suitable for Vegetarians, Vegans, Gluten Free, 100% GM Free.

Simply pour into a bowl and dip generously with crusty bread. Alternatively enjoy drizzled over salads, pastas or pizza. Use to add flavour when baking fish, and summer veg or rub onto your chicken before roasting. Suitable for Vegetarians, Vegans, Gluten Free, 100% GM Free.

Simply pour into a bowl and dip generously with crusty bread. Alternatively enjoy drizzled over salads, pastas or pizza. Try drizzling into your stir-fries, curries and soups for some added heat. Suitable for Vegetarians, Vegans, Gluten Free, 100% GM Free.

Made with smoked paprika and Beldi Preserved Lemons, this Tagine Paste helps you get intense, smokey flavours into stews, pot roasts, roasted vegetables and so much more.

A piccante, flavoursome oil infused with fresh organic chillies. A great addition to pizza or pasta dishes.

The overwhelming scent and flavour of basil is created through stone milling fresh basil with the olives to make this exquisite oil.

Make more tasty your aperitif with our Olive and Truffle Sauce (Tuber aestivum Vitt.) Delicious on canapés and croutons, but also as an ingredient for other recipes.

Stone Milled Puglian Extra Virgin Olive Oil Infused With Fresh Garlic

Balsamic Vinegar Of Modena

A tasty condiment, excellent to dress all warm dishes such as pasta, risotto, meat fillets, eggs and potatoes. This anhydrous butter contains the 8% of truffle, and should be kept out of the fridge until the opening.

Certified Organic

Certified Organic

Artichoke Hearts, Borettane Onions, Dried Tomatoes, Sweet peppers.

Gluten free rice & qunoa pasta.

Puttanesca pasta sauce.

Roasted cherry tomatoes.

White truffle mayonnaise from Italy.

Farro or Spelt is an ancient grain that has been cultivated since Roman times. Made from high quality Italian organic spelt A source of iron and potassium Suitable for those with intolerance to modern wheat A source of fibre

In 2012 our Tartufissima was included in " Oprah's favorite things ", the list of exclusive products chosen by the famous American presenter for the Christmas holidays.

In 2012 our Tartufissima was included in " Oprah's favorite things ", the list of exclusive products chosen by the famous American presenter for the Christmas holidays

The Tartufissima is the first ever truffle pasta produced in the world. The “Tartufissima Pasta” began in 1990, thanks to Beppe’s experience and culinary imagination, as a chef and founder of Tartuflanghe.

Made from a certified organic Tuscan wheat. From wheat fully traceable to the farm where it was grown Organic premium 100% Tuscan durum wheat for best flavour Bronze drawn for bonding perfectly with sauces May contain traces of egg and soya. Store in a cool, dry place.

Made from a certified organic Tuscan wheat. From wheat fully traceable to the farm where it was grown Organic premium 100% Tuscan durum wheat for best flavour Bronze drawn for bonding perfectly with sauces May contain traces of egg and soya. Store in a cool, dry place.

Made from a certified organic Tuscan wheat. From wheat fully traceable to the farm where it was grown Organic premium 100% Tuscan durum wheat for best flavour Bronze drawn for bonding perfectly with sauces May contain traces of egg and soya. Store in a cool, dry place.

Made from a certified organic Tuscan wheat. From wheat fully traceable to the farm where it was grown Organic premium 100% Tuscan durum wheat for best flavour Bronze drawn for bonding perfectly with sauces May contain traces of egg and soya. Store in a cool, dry place.

Made from a certified organic Tuscan wheat. From wheat fully traceable to the farm where it was grown Organic premium 100% Tuscan durum wheat for best flavour Bronze drawn for bonding perfectly with sauces May contain traces of egg and soya. Store in a cool, dry place.

bronze forming and slow drying at low temperature delivers the flavour and consistency worthy of a gourmet gluten free meal. Vegan Friendly.

Organic Pasta Sauce

Organic Pasta Sauce

Tomato passata.

Marinara pasta sauce.