• Vicky's Bread Baguette

Vicky Harford and her husband produce slow rise, French style, artisan sourdough breads which take great skill to prepare. The natural fermentation of the sourdough cultures need to be carefully replenished every day to create her incredible bordelaise loaf.

• Ryder's Bakery Hot Cross Buns

A family run business, Ryder's have been hand-crafting their amazing baked goods in Devon for almost 50 years. Now based just 9 miles down the road in Kenn; Shaun & his son Sam use traditional methods to hand-bake their delicious hot cross buns. 

• Luscombe Elderflower Bubbly 

Based in South Devon, Gabriel David and his family have been crafting these delicious organic drinks for 45 years. By sourcing ingredients only from growers they know and trust they can guarantee that only the best goes into their bottles.

• Darts Farm Mini Honey

Our friend and devoted beekeeper Phillip collects our pure Devon honey straight from our hives, always ensuring an ample amount is left to support our busy bees. Our bees are crucial to sustaining our local biodiversity; pollenating our crops, pastures and hedgerows to help our land around the Clyst Valley flourish. Our delicately flavoured honey is a sweet reminder of the hard work and passion that goes into preserving our beautiful landscape so please savour every last drop.

• Sarah & Finn's Cider Apple Relish

Sarah & Finn’s started 17 years ago when Sarah began handcrafting chilli relishes for friends and family.

Each of her award-winning relishes are handmade in small batches in her kitchen at her family home just 2 miles from Lands End, Cornwall; using only locally sourced ingredients and absolutely nothing artificial!

• Dorstone Pasteurised Goat's Milk, Natural Rennet

Charlie Westhead is one of Britain’s pioneering cheesemakers, leading the way in the renaissance of farmhouse production. After working for Neal’s Yard Dairy in the 1980’s, Charlie evolved from cheesemonger to cheesemaker. Dorstone, is named after the picturesque village that overlooks the River Wye in Hereford. The turret shaped goats cheese combines a light and fluffy texture with bright, citrusy flavours. 

Charlie tastes and selects each batch that ends up in our cheese counter, after being carefully matured by Neal’s Yard Dairy in Bermondsey.

• Whin Yeats Wensleydale 200g Raw Cow's Milk, Natural Rennet

In 2015, with milk prices at an all-time low, young dairy farmers Tom and Clare Noblett embarked on a journey to make exceptional farmhouse cheese from their herd of 90 Holstein Friesian cows. They applied a wensleydale recipe traditionally associated with the Yorkshire dales to their steep Cumbrian farm terroir to create a cheese that has challenged all preconceptions of what a wensleydale should be. Made with raw milk and animal rennet, the cheese can evolve from lactic and yoghurty through to mellow and buttery with a waxy, crumbly texture.

• Graceburn Pasteurised Cow's Milk, Natural Rennet

David Holton & Tim Jarvis, of Blackwoods Cheese Company, craft this superbly soft and rich marinated cheese based on a Persian Feta recipe that David learned in Australia. Their dairy is on Common Work Organic Farm, where they graze a herd of Holstein Friesians crossed with Swedish Red and Montbeliarde cattle. The milk provides the perfect balance of butter fat and proteins, ideal for creating a super-creamy, fresh cheese. The Graceburn is broken by hand into small chunks and steeped in a blend of extra virgin olive oil and rapeseed oil, infused with thyme, garlic, bay and pepper. A brilliant edition to any cheese & charcuterie board; added to roasted seasonal vegetables or served with your favourite pasta dish!

• Hebridean Smoked Salmon Pate

Fergus and Anne Granville produce a peaty smoked salmon quite unlike anything else we’ve tasted. Using locally cut peat with beechwood, and fish from the pristine Hebridean waters, this smokery is unique and their pate is a must to taste!

• Cornish Charcuterie Sausage

The artisan team at Cornish Charcuterie craft all of their award-winning charcuterie and cured meats on the Norton Barton Artisan Food Village Farm in Bude, Cornwall. Crafted to an Italian recipe using home-reared Cornish Lop pork; enhanced with carefully sourced herbs and spices before being gently smoked over beech chippings.

• Honey Roast Ham 200g

Using pork locally reared by Tom Lockwood of Lashbrook Farm, Talaton and Andrew Freemantle of Kenniford Farm, Clyst St Mary, our deli team coat the ham joint with natural honey and cloves and cook until juicy and golden brown. 

• Surf ‘N’ Turf, Scotch Egg

 Award-winning, handmade scotch eggs made by Aaron in Abbotskerswell, Devon. Crafted using the finest free range pork shoulder, along with a unique blend of spices, herbs, rusk and seasoning that showcases the natural pork flavour with every bite. Simply delicious, this classic scotch egg will please everyone who tries it.

• Maison Marc Cornichons

In the 1070s, France had a vibrant latticework of Cornichon farms, all growing pickles for large cooperatives. However, in the early 2000s, in the face of globalisation, the large industrials relocated production to Asia and French farms began to disappear. Today, father and son Florent and Henri are the last remaining Cornichon producers in France. The pickles grown on their 20-hectare pesticide & herbicide free farm are hand picked and hand sorted before being jarred without any artificial preservatives. These crunchy, aromatic gherkins are a showstopper for any artisan picnic or the ultimate foodie gift.

• All of our hampers are packed carefully with all products laid flat and covered in shredded paper. This is to ensure that they are equipped for transportation and arrive with you safely.
• Woolcool liners
• Non-toxic re-usable gel packs 
• Darts Farm branded recyclable cardboard box, made in the UK
• More information here: Sustainably Driven Hampers! | Darts Farm

• Your cheese has been cut & wrapped to order 
• Keep wrapped in wax paper 
• Refrigerate on receipt 
• Best within 14 days