Crafting real charcuterie is an ancient art.

Whilst traditional methods of fermentation and dry curing were originally developed as a way of preserving fresh meat, it was quickly discovered that these techniques resulted in revolutionary flavour. We source our charcuterie from small scale producers championing ethical farming and traditional techniques as well collaborating with artisans such as Steve & Pete from Good Game, who make their Bresaola and Pastrami from our home reared Ruby Red beef.


Handcrafted by Pete & Steve of Good Game, Topsham using air-dried silverside from ...


Pancetta Arrotolata

Made by Carlo Pieri in Tuscany. Carlos crafts his range of artisan charcuterie from hi...


Cornish Coppa

Made by Jean, Martin & the team at Deli Farm, Cornwall. The Coppa joint, which run...


Smoked Mutton

Made by David & Karen Richards from Capreolus in Dorset. Leg of sustainably farmed...


Truffle Salami

Nothing says canapés quite like our indulgent Segarelli Truffle Salami. Pork Shoulder &...


ChalkStream Trout

Similar to terroir in wine, it is the pure chalk stream water that gives ChalkStream ...


Hebridean Smokehouse Salmon

“The best salmon in the world” - Prue Leith Fergus and Anne Granville produce a p...


Honey Roast Ham

Using pork from one of our incredible local farmers, our deli team coat the ham joint ...


'Sharecuterie' Tasting Experience

This selection of delicious charcuterie, from our incredible local artisans, is perfect...


Charcuterie Tasting Experience

Everything you need for the ultimate charcuterie board!


'Hot Box' Charcuterie Tasting Experience

Charcuterie with a kick! This selection of spicy meats is perfect for adding some heat....


'Sausage Fest' Charcuterie Tasting Experience

This selection of salami, chorizo and fuet are all crafted by our friends from Good Gam...