MARYLEBONE W1

OWN LABEL     PRODUCE     DRY STORE      WINE     CHARCUTERIE     TEA/COFFEE


YOUR CUPBOARD ESSENTIALS

Below we have listed some of our fabulous dry store goods, however there are many other seasonal items that we stock throughout the year, making it an eclectic mix – if you do not see what you are looking for, please ask. We are also happy to assist with information on preparation and regional menu ideas.

OIL & VINEGAR

Aged Balsamics from Modena. Aromatic herb and spiced vinegars from Volpaia. Various extra virgin olive oils carefully sourced to cover all spectrum of tastes: from Provençal, Moulin de Callas, grown in the hills above Grasse; our Ligurian oil is from Elena Luigi; in the kitchen we use a Calabrian olive oil, Macri; from Tuscany we have San Polino, an organically produced oil from Olivastra olives, a variety indigenous to Montalcino; La Macie de Ponte alle Granchiai; Organic Kalios from southern Peloponnese; and Definca Oleum Flumen from Lleida, favoured by Ferran Adrià.

From Moulin de la Tour in the Dordogne we stock walnut and hazelnut oil, as well as raspberry and walnut vinegars – including an exceptional walnut mustard.

PULSES, RICE & PASTA

From Norcia we have Castelluccio lentils, Fave, Cannellini and chickpeas, along with Strangozzi 'rope' pasta. From Venice we have the colourful Harlequin pasta ribbons – perfect with shellfish sauces. Coarse Polenta, Black Rice & Carnoroli Rice from Piedmont for soothing winter dishes. We have sourced Lima beans, Farro and Cicerchia from Marche.

From France we have the highly prized Flageolet beans known as 'the caviar of beans' – an essential in French cooking.

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JARS

From the Pyrenees and Valtelina we have an extensive selection of herb and floral honeys – including a fabulous cut honeycomb. Various mostarda fruits from Mantova, as well as wine jellies – perfect for blue cheeses, foie gras, and terrines. Scented rose petal jam from Genoa. Chestnuts and chestnut paste from Cevennes, and other essential condiments including Anchoïade, various mustards and black truffle paste.
 

SEASONINGS & OTHER INGREDIENTS

From wet sea salt from Ile de Ré to organic sea salt from Sicily. Vegetable stock cubes & stock powder from Veneto. Dried first grade Porcini mushrooms. Organic Pinenuts from Liguria. Peppercorns, cinnamon and nutmeg from Sri Lanka. From Madame Vie in Toulouse we have violet syrup, tea and essence, perfectly complemented by lavender or rosemary essence from Castle Farm in Kent.