Made by Arthur Alsop & Nick Walker in the heart of the East Sussex Countryside, this uniquely-shaped cow's milk cheese is a semi-soft, clean-tasting cheese with a natural creamines...
Côte de Boeuf
This Côte de Boeuf makes a magnificent meal for 3 or 4 people – think of it as part prime roast, part succulent steak for sharing.
Dukeshill quality gammon joint but in a more modest size.
Pork Belly Confit
The most tender and flavoursome pork you will ever eat and that's a promise.
Oak Smoked Turkey Breast
The very best turkey, all-natural ingredients and Rod Adlington's expert smoking technique give the meat a rich, deep brown colour.
Montgomery's Cheddar is often considered to be the standard-bearer of English farmhouse cheddars.
A characteristic French A.O.C cheese from the Jura mountains.
Sparkenhoe Red Leicester
Sparkenhoe is made in a totally authentic way using their own unpasteurised milk to an old recipe discovered by Jo and David Clarke.
Sweet Cucumber Pickle
This wonderfully versatile, fresh and piquant pickle goes equally well with our smoked fish, hams and other meats.
Susie's Chilli Jelly
Our great mate Susie has been making this Chilli Jelly in her kitchen for years!
Flavoured Crackers for Cheese
A lovely selection of flavoured crackers to compliment your cheeseboard comprising Olive Oil & Sea Salt, Rosemary and Chive crackers.
A proper Oatcake should only be made with oats (and butter). While many are not what they seem- ours are the real deal.