1. The Vacherin Season is now at its peak: soft and deliciously squidgy cheese; it has a wickedly creamy texture and hints of spruce aroma. Vacherin Mont D’Or is only made during the winter months, and is one of the best cheeses to have if you’re looking for a soft cheese to rival the now out of season Brie de Meaux. It’s versatile too: bake a mini Vacherin in the box for an instant, no-washing up fondue, spread it like a cream cheese on sandwiches, spoon over steamed cauliflower or broccoli and grill, oh and just enjoy it on your cheeseboard!
2. Burns Night, Wednesday 25 January: Do we really need an excuse to eat comfort food and drink whisky? Our consignment of MacSweens Haggis is now in the shop. We have a selection of shapes and sizes including Vegetarian haggis. Phone or call in to reserve yours and avoid disappointment. You can also choose a selection of Scotland’s best known cheeses such as Lanark Blue, ( ewes’ milk) Bishop Kennedy, (washed rind), and Caboc, Black Crowdie and Inverloch Goat, in addition to a particularly fine tasting Vintage Isle of Mull with sharp, tangy almost peaty flavours.
3.Stoke up your inner fire with Cambridge Chilli Farm sauces. A fresh delivery of the whole range arrived today, including the insanely hot Ghost Pepper 10 sauce and my personal favourite, Naga Napalm Onion Relish, wonderful with sausage and mash.

Hand made marzipan fruits now in stock!