All Deli & Chilled

A Delphi favourite of ground chickpeas, nutty tahini and lemon. Mmm!

Greek Roasted Red Pepper Meze made from a simple blend of sweet, roasted red peppers, chopped & dressed in a light red wine vinegar marinade.Id...

Based on the traditional Greek recipe Htipiti this jar is a chunky blend of roasted red peppers & feta, with a hint of spice. We like it in a s...

Fresh porcini mushrooms that have been foraged, selected and cut by hand, naturally dried, untreated, and non-GMO.

Perelló Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chillies in the marinade.  The tin weights in total 350g...

The bonito tuna is a small fish generally weighing less than 20kg, with a lovely delicate flavour, best enjoyed in simple dishes. All fish caught ...

Our tomatillo salsa is made in Mexico for seriously fresh flavour. We start with tomatillos which are also known as Mexican husk tomatoes. They may...

Fresh and fruity. Fiery habaneros are blended with tomatillos and mango for an authentic salsa with a kick. Perfect for those who like their salsa ...

Spicy Harissa meze, made form a mix of chillies & red peppers blended with extra virgin olive oil and garlic - use as a dip, add to sauces &...

Enjoy sardines a la antigua in olive oil straight from the tin. Ortiz pick the freshest sardines from auctions on the north coast of Spain, then c...

What is the difference between boquerones and anchovies? Boquerones and anchovies are the same type of fish, the difference is that anchovies are h...

The Massieria Mirogallo sundried tomato pate is made by starting with freshly harvested tomatoes, carefully selected and processed by rigorously f...

Perelló Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chillies in the marinade.  The tin weights in total 4.15...

These manzanilla olives are green, with a firm and meaty texture and are slightly spicy with a lightly bitter, briny flavour. Marinaded with guin...

Perelló Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chillies in the marinade.  The tin weights in total 1.44...

All of these sardines are fished in the plankton-rich waters off the coast of Galicia, between June and October, and processed immediately. The...

Olives and encurtidos (pickles) are consumed all over Spain, often with a beer or a glass of wine and perhaps a plate of charcuterie. Stuffed o...

Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than...

Roasted shallots, with toasted walnuts, Strathdon blue, tarragon and truffle Slightly smaller than our classic sausage rolls, these make a great ...

Pork leg and belly, minced with sage and onion Slightly smaller than our classic sausage rolls, these make a great lunch, or sliced would make grea...

Venison haunch mixed with a touch of pork belly, with smoky whisky, pear and wholegrain mustard Slightly smaller than our classic sausage rolls, th...

Greek Kalamata olive meze, a delicate blend of Kalamata olives, capers, garlic and extra virgin olive oil. An authentic Greek recipe, ideal as an ...

Conservas Nardin only buys mackerel caught in the Cantabrian Sea; the fish destined to be used for their smoked mackerel are brined, rather than ...