All Products

Our shortbread rounds are slowly hand-baked, studded with caramel chips, sweet brown sugar and warming spice for a delicious festive treat. Packed ...

Handmade by a small team of skilled bakers in Edinburgh, these Scottish treats have been paired with aromatic Earl Grey tea for the perfect pairing...

  An exciting alternative to biscuits with cheese, this rich, crumbly, fruity cake is equally delicious with strong cheddar, tangy blue cheeses and...

Sparkling Clementine & Cranberry Drink Festive Edition A rich blend of cranberry & clementine juice Non-alcoholic

Our non-alcoholic Mulled Winter Juice Punch is made with real fruit juices with extracts of cinnamon, clove and nutmeg for a delicious winter warm...

Made with a blend of Argudell and Picual extra virgin olive oil and infused with black truffle. Cold-extracted to achieve a rich and balanced flavo...

Made with a blend of Argudell and Picual extra virgin olive oil and infused with thyme. Cold-extracted to achieve a rich and balanced flavour. Smoo...

Torres Tapas pickle flavoured crisps

Our second sausage with a Christmas tipple, we've taken the silky smooth notes of port and the invigorating flavours of cranberry to strike the per...

With a unique fusion of Wild Scottish Mallard and zingy marmalade, we've created a piquant sausage with a crunch of orange rind. Indulgently sweet ...

If you're looking for something sweet and smooth, this sausage blends the fine flavour of Partridge Breast with a silky Asian plum sauce. Serve wit...

Our new handmade Chipolatas are filled with a rich and smokey blend of smoked paprika, cumin and rosemary. Ready for the oven, these little veni ba...

Softened with a hint of lamb, fragranced with fresh basil and mint, blended with Wild Venison, and infused with feta and sun dried tomato, these Me...

3 birds | minimum 300g per bird Hung for 2-3 days, our Partridge is ideal for those looking for more of nudge than a hit of Game flavour. A perfect...

This beautifully rich and full bird serves as a brilliant change-up for a Sunday roast. As it's naturally a dark meat, it can be cooked rare for ma...