Signature Veal Stock, 1LProper veal stock is hard to get, and this rich, tasty brand is one of the finest you can get it's of a standard to be used in Michelin kitchens. A perfect base for soups, broths, casseroles and stews, a little goes a long way.

A less common offal is the calve's tongue

is a large fish that is quite different to the European cod that you may be used to

Thanks to their size they are fantastic as a garnish in a shellfish sauce or to eat on warm buttered toast before dinner

veal Milanese

Calves liver also works well in terrines

mild onion-like flavour with a hint of earthiness

Prepare to be captivated by our extraordinary Bluefin Tuna 'Akami' & Salmon Sashimi Platter

Malossol means 'lightly salted' in Russian

the flavour is strong

Aberdeen Angus is

Indulge in the Summer Delights of Courgette Flowers: Edible Blossoms for Exquisite Culinary Creations

Introducing our delicious and fluffy Gua Bao Buns