Offers

Canape snails are an exciting newcomer - the deshelled snail sits on a crouton bathed in garlic butter. Ideal stand-up eating - needs only 1 hand!

Gurnard of the size necessary to produce decent-sized fillets are pretty rare. We only stock this line intermittently. Over the years gurnard has not been in the limelight, partly because of its obscure appearance. Trawlermen would throw...

Softshell crabs are normal crabs which are caught immediately after moulting their shell, in the few days before the new one has hardened up. They are everywhere, of course, but two regions turned them into culinary stars: Venice and New...

One of the most spectacular items in our range. Our leg clusters have three 16 inch long legs and a claw arm. They’re cooked and ready to eat after defrosting (but you could re-heat). The shell is pliable and can easily be cut with...

Our Caviar Number 3 is produced by crossing a baerii or Siberian sturgeon with the larger huso or beluga sturgeon. Like Numbers 1 and 2, it’s from our longstanding Italian suppliers. It’s a valuable hybrid that’s almost as good as...

This caviar is produced from Baerii (also known as Siberian) sturgeon by a respected Italian caviar farm. Many think it is similar to oscietre, but we reckon it’s closer to sevruga. We launched this brand in 2011 and it has been very...

Sea urchins were reputedly served at the wedding of Hercules and Hebe, the Greek Goddess of Youth. This is a paste combining sea urchin roe with salt to create a product with some shelf life. It's in a jar. Serve it with pasta, make a...

The mysterious very long and very thin scabbardfish (it’s very well named) is arguably Portugal’s favourite fish. We do sell it ’fresh(ly) frozen’ from time to time but we are out of stock at the point of writing. However, here it is in...

Here is a little jar of the famous Provencale concoction. It’s spicy rust-coloured mayonnaise (rouille means ’rust’) which goes with bouillabaisse like ketchup with chips. Ours is made in France and the base ingredient is rapeseed oil....

We call this fresh to distinguish it from tinned. It is in fact frozen. These are medium-sized livers from Scottish fish, vacuum-packed. To be honest, they're not as pristinely prepared as we understand are offered in Japan....

Probably the finest smoked fish of all... well worth the rather steep price. Our eel is smoked in the UK by Wilhelm, a passionate Dutchman. Some people like the delicate thin fillets from smaller eel which will give you up to five...

Improbably combining astringency - from the vinegar - and richness - the velvety texture, you can see how rollmops became a minor food legend. Ours are made from top quality Norwegian herring wrapped round plain onion. Rollmop lovers...