Sticky Fig Chutney
A luxuriously rich chutney to partner good strong cheeses and pâté. Also spoon into tarts or open filo cases generously filled with goat's cheese and bake.
Roquito Chilli Jam
A wonderfully hot, sweet and spicy condiment. Fantastic with antipasti and strong cheeses, as a glaze for meat or mixed with mayo as a dip.
BPF Bramley Apple Sauce
Made from Kentish Bramley apples from Fourayes Farm in England this classic condiment is traditionally served with roast pork, but try it with good herby sausages, or with a little cinnamon on pancakes.
A classic sauce with subtle butter and lemon notes. Traditionally served over asparagus and essential for Eggs Benedict, it also works wonderfully with fish or steamed vegetables.
A classic creamy sauce with tarragon, chervil and shallots. Traditionally served with steak but try also over smoked fish, with cold meats or even in a potato salad with tuna or smoked ham.
This fantastic partner for smoked fish and sushi combines our classic mayonnaise with a little wasabi - Japanese Horseradish - to add bite.
A fresh combination of zingy richness and sweet aromatic flavours. Dollop over fish, fish cakes, or salmon filo parcels. The perfect dressing for classic prawn cocktail or crab and avocado salad.
Wasabi & Lime Dressing
Enjoy the warmth of wasabi and the sharpness of lime drizzled over a seared tuna or beef salad with avocado. Also delicious served with grilled salmon.
Red Onion & Jalapeno Relish
A crunchy and spicy blend of red onions and white wine vinegar, with the added heat of red and green jalapeños.
Balsamic & Plum Chutney
A luxuriously rich chutney made by simmering dark plums in balsamic vinegar and adding a touch of spice. An excellent accompaniment for good strong cheeses and pâté, this chutney is also a superb ingredient with duck.
Beetroot & Horseradish Relish
A crunchy beetroot relish with the warmth of grated horseradish. This hearty accompaniment to cold meats and cheese is also popular with fish and smoked sausages in Germany and a popular flavour in Eastern European homes during Passover.
Kashmiri Korma Sauce
A creamy dish with its roots in the Mughal Empire. Its unique flavours owe as much to the careful preparation method as the traditional ingredients.
Purple Basil Jam
An outrageously floral condiment and flavouring. Perfect with Parma ham and delicate cheeses, as a dip for breadsticks or shaken with light olive oil for a subtle dressing.
Mascarpone & Roast Garlic Pasta Sauce
Made with plenty of roast garlic smothered in mascarpone and white wine. Delicious with chicken and pancetta, incredible with seafood.
Tomato & Basil Pasta Sauce
The classic sauce for any pasta dish. We fry the onions and garlic in olive oil before stirring in chopped tomatoes and simmering gently with plenty of basil.
Chipotle Chilli Jam
A wonderfully smoky, spicy condiment. Fantastic with antipasti and strong cheeses, as a glaze for meat or mixed with mayo as a dip.