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£100 Hamper

£100.00

In a nutshell: Delivered in a 14 inch wicker basket, this perfect pantry hamper with 10 products is full of delights such as terrines, Bonito del Norte, organic extra-virgin olive oil, vinegars, hand-harvested fleur de sel, Greek forest honey, herbs and Single Estate black peppercorns.

White Wine Vinegar
Great Taste 2018 1-star award winner
This great Alpine white wine vinegar, made by celebrated wine-makers  Pojer e Sandri,  is a superb everyday vinegar to use in your kitchen. Obtained from the  acidification of white wine made by a mix of aromatic grapes, such as Müller-Thurgau, Sauvignon, Riesling, Traminer, Kerner, Manzoni and Chardonnay. The blended white wine is placed in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. 

Arroyabe Bonito del Norte
Great Taste 2019 2-star winner
Finest-quality fillets of white tuna, individually line-caught in the Bay of Biscay, preserved by a Basque Country family firm.For centuries, Bonito del Norte – or white albacore tuna – has been fished off the Basque coast of northern Spain.The meaty, gently flaking texture and buttery, savoury flavour of these albacore fillets are enhanced by their being packed in high-quality Spanish olive oil. The result is oceans apart from those woolly-textured, water-packed tins that you’d pick up in the supermarket. It’s a high-quality product that’s taken time to prepare – and which we suggest you take time to savour. Use for the best-ever salade Niçoise.

Arbequina Organic Extra-Virgin Olive Oil
This exceptional organic extra-virgin olive oil from Catalonia is 
produced by selecting and pressing double the amount of Early Harvest Arbequina olives collected at the beginning of October then cold extracted immediatly after picking. The result is a glorious emerald green colour and intense and fruity aroma, perfect as a finishing oil over salads and vegetables, seafood and chicken.

Banyuls Vinegar 
Aged outdoors for one year underneath the Mediterranean sun, this Banyuls red wine vinegar has a vibrant red colour and delightful aroma of berry fruits. Drizzle it over our everyday salads, add it to slow-roasted vegetables in the oven, marinate our herrings and anchovies with it, splash over grilled meats and fish and sprinkle it over strawberries and other berry fruits.

Trea Forest Honey 
Great Taste 2018 1-star award winner
This Forest Honey comes from the small village of Marathia near Karditsa. Golden Brown colour with a robust – woody taste and rich scent. Collected in the Autumn from a wide variety of forest trees that grow in abundance in Karditsa such as wild oaks, pine and chestnut trees.

Grand Cru de Batz Fleur de Sel
Great Taste 2018 1-star award winner
Rare, wind-dried sea salt, hand-harvested from the marshes of Brittany’s western coast, the way it has been for centuries.The fine top layer of salt, known as fleur de sel, is carefully removed by a paludier (or salt-marsh worker) using his lousse, a specially designed rake with a 3-metre blade. Grand Cru de Batz only harvests 3kg of fleur de sel a day, on just 30 days each summer, making it a rare and prized product.

Stéphane Reynaud Pork, Apple and Gingerbread Terrine
For an instant canapé, try French chef Stéphane Reynaud's delicious rustic pork, apple and gingerbread terrine with bread, melba toast and savoury biscuits. There's a lovely combination of pork, apples, pain d'épices (gingerbread) shallot and Calvados in this terrine. 

Teyssier Pâté de campagne Ardechois aux chataignes
This classic terrine with chestnuts is perfect for Christmas. Every weekend, faithful French foodies drive up the tortuous roads from Valence to queue at Teyssier, the best local charcuterie and butcher shop for miles around, renowned for their terrines, and pâté, saucissons and aged air-cured hams. 

Épices de Cru Herbes de Provence Pork & Veal
A great mix, with added rosemary and sage, to bring out the best flavour in all kinds of pork and veal dishes. The added rosemary and sage in this mix adds extra flavour punch to pork and veal dishes. Great with all veal and pork cuts especially with braised dishes, grills and roasts. The mix is also good added to tomato-based sauces to intensify their flavour. Combine with ground black pepper, red wine vinegar and a little olive oil to make a cracking marinade for pork chops or add to pork meatball mixes. Combine with sea salt and rub over a pork shoulder before roasting or add to a simple breadcrumb stuffing with lemon zest and garlic for butterflied pork shoulder or loin to make a simple porchetta-style roast.

Épices de Cru Mlamala Black Peppercorns
These fruity and lively top-quality Single Estate peppercorns have a lasting flavour, cultivated above 700 metres in full sun in India's famed Cardamom hills. A pepper with a lasting flavour from India's famed Cardamom Hills. Mlamala pepper comes from the same region as our Tribal Pepper, but is harvested on the other side of the Periyar River, in small single estate farms that were difficult to access until recently. The exceptional quality of this pepper is thanks to its careful cultivation in full sun at above 700 metres. Mlamala peppercorns are quite fruity and lively. They can be used in all types of dishes, during cooking or as a finishing spice.

Details: Stephane Reynaud Pork, Apple & Gingerbread Terrine (200g) + Trea Greek Forest Honey (400g) + Mlamala Black Peppercorns (60g) + Bonito del Norte (250g) + Herbes de Provence Pork & Veal (20g) + White Wine Vinegar (250ml) + Banyuls Vinegar (250ml) + Pâté de campagne Ardechois aux chataignes (310g) + Fleur de Sel (100g) + Arbequina Organic Extra-Virgin Olive Oil (500ml) 

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