{"title":"FEATURED","description":"","products":[{"product_id":"gambero-rossa-scarlet-prawns","title":"Gambero Rosso (Sicilian Red Prawns)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGambero rosso (\u003cem\u003eAristaeomorpha foliacea\u003c\/em\u003e), wild-caught deep-sea red prawns from the Mediterranean waters off Mazara del Vallo in southwestern Sicily. These are sold whole, head-on, individually quick-frozen, in 900g boxes containing 15–20 XL prawns. The shell is a deep, glossy red — darker and more violet-toned than the scarlet of carabineros — and the flesh inside is soft, sweet, and creamy with a richness that has made the gambero rosso one of the most prized prawns in Italian gastronomy. They live at depths of around 700 metres, where the strong currents and high mineral content of the seabed produce a texture and flavour profile unlike any shallow-water prawn.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe eating quality sits somewhere between the intensity of carabineros and the delicate sweetness of a Dénia red prawn — firmer than you might expect from their size, with a velvety mouthfeel and a subtle smoky finish. The heads are rich and creamy and should not be wasted. In Sicily, gambero rosso are often served raw as crudo, dressed with nothing more than good olive oil, lemon, and flaky salt — and the quality here is good enough to do exactly that. They are equally at home grilled simply with garlic and chilli, tossed through linguine, or served as the centrepiece of a Sicilian-style seafood platter. Sourced from Rosso Di Mazara, a family-owned fishing business established in 1929, carrying Friend of the Sea certification for sustainable fishing practices.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Rosso Di Mazara, Mazara del Vallo, Sicily. Family-owned since 1929. Friend of the Sea certified. Wild-caught by deep-sea trawl in the Mediterranean, individually quick-frozen at sea.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Gambero rosso (\u003cem\u003eAristaeomorpha foliacea\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 900g (15–20 XL prawns, IQF)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (prawns).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":23328990462010,"sku":"GROSS900","price":115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/GamberoRossa-RossodiMazara.jpg?v=1719300511"},{"product_id":"japanese-wagyu-ribeye-steak-a5-bms-8-12","title":"Japanese A5 Wagyu Ribeye Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis premium cut represents the pinnacle of Japanese beef, achieving the coveted A5 grade through exceptional marbling and texture. Each ribeye steak is precisely cut from the whole rib, offering the deepest, most robust beefy flavour of any Wagyu cut alongside buttery-soft meat and an intense, rich character. Raised in Japan's pristine mountain regions, these cattle produce beef with unmistakable snowflake-like marbling, resulting in a melt-in-the-mouth texture and complex umami flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA5 denotes the top grade of all Wagyu beef produced in Japan. A5 is attributed to yield and lustre, and BMS scores are ranked for marbling fineness. Often hailed as the best beef in the world — a distinction earned by its extraordinary texture and exceptional umami depth. A key contributor to Wagyu flavour is its delicately marbled intramuscular, unsaturated fat, which is high in oleic acid due to the Wagyu cattle's carefully managed diet. Wagyu cattle are raised by hand in Japan's pristine mountainous and forest-rich lands and fed a strict nutrient-packed diet responsible for their incredible flavour. A5 Wagyu beef commands a high price because of the physical and financial effort required to raise a single animal to such a high standard, and quantities are always limited.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Our Japanese partners rear their cattle following centuries-old traditions, maintaining strict quality standards that have earned them the right to produce A5 grade Wagyu. Each animal is hand-raised with meticulous care in stress-free conditions. FINE \u0026amp; WILD sources directly from certified producers in Kagoshima and Miyazaki prefectures with no intermediaries or wholesalers. FINE \u0026amp; WILD has been importing authentic Japanese Wagyu since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our A5 steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Wagyu, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging and can check the authenticity of your purchase \u003ca href=\"https:\/\/www.id.nlbc.go.jp\/CattleSearch\/search\/agreement_en\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"250g","offer_id":55333562122625,"sku":"WR250","price":70.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":55269975720321,"sku":"WR300","price":84.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":54179385966977,"sku":"WR350","price":98.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":33025730347113,"sku":"WR400","price":112.0,"currency_code":"GBP","in_stock":true},{"title":"450g","offer_id":54760496628097,"sku":"WR450","price":126.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":40530535579753,"sku":"WR500","price":140.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":54478902624641,"sku":"WR600","price":170.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":55269992038785,"sku":"WR700","price":200.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":55333547508097,"sku":"WR800","price":230.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/F_W.WagyuRibeyeA4.jpg?v=1719300523"},{"product_id":"red-king-crab-legs","title":"Wild Norwegian Red King Crab (Cooked)","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild-caught Norwegian red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e), cooked and frozen as whole clusters. Each cluster comprises three legs and one claw joined at the shoulder, delivered from the cold, clean waters of the Barents Sea off the coast of Finnmark in Arctic Norway. The meat is snow-white with bright red highlights — naturally sweet, rich in flavour, and exceptionally tender. This product arrives fully cooked and ready to eat once thawed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRed king crab is one of the most prized crustaceans in professional kitchens worldwide, valued for its generous yield of dense, succulent leg and shoulder meat. It works equally well served cold with aioli, tarragon mayonnaise and lemon, or gently reheated by steaming, oven-baking or grilling. The shoulder joint contains additional white meat that is well worth extracting. Individual legs can be separated and thawed independently if you do not need the full cluster at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-harvested by small-vessel coastal fishermen operating in the quota-regulated waters of eastern Finnmark, Norway. The fishery uses collapsible pots exclusively and is managed under Norwegian government quotas to maintain stock sustainability.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 900g \/ 1kg \/ 1.1kg whole cluster (approximate — clusters are protected by a frozen ice glaze which may account for up to 15% of total weight).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans (crab).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"REACH FOODS","offers":[{"title":"900g","offer_id":41131302551657,"sku":"CKC900","price":180.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55122143969665,"sku":"CKC1000","price":200.0,"currency_code":"GBP","in_stock":true},{"title":"1.1kg","offer_id":55122145345921,"sku":"CKC1100","price":220.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BUYKINGCRABLEGS_FINE_WILDUK.jpg?v=1719300536"},{"product_id":"persian-blue-salt","title":"Persian Blue Salt","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePersian blue salt is not a sea salt. It is a fossil salt — also known as a gem salt — whose crystals formed roughly 100 million years ago through the evaporation of ancient Precambrian lakes and inland seas. It is hand-extracted from mountainsides in the Semnan province of northern Iran, within the Ergourz mountain range. The salt occurs naturally in halite deposits that are typically pink, but in rare veins the presence of sylvite — a potassium ore — produces the distinctive deep blue colour that makes this salt immediately recognisable. Only a few tonnes are extracted each year, making it one of the rarest salts in the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBeyond its appearance, Persian blue salt carries a bold, clean saltiness with a slightly tangy, almost citrus-like aftertaste that distinguishes it from standard table, sea, or rock salts. It is also rich in calcium, magnesium, iron, and potassium. Its very dry crystal structure makes it well suited to a salt mill, where it grinds to a fine powder, or it can be crushed with a mortar and pestle. It is best used as a finishing salt — added at the end of cooking or at the table to preserve both its flavour and its colour. It pairs particularly well with steaks, seafood, carpaccio, salads, and fresh vegetables, and makes a striking rim for cocktail glasses.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Ambient. Store in a dry place.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 250g\u003c\/p\u003e","brand":"TERRE EXOTIQUE","offers":[{"title":"Default Title","offer_id":32172510838889,"sku":"TESEPERSE","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BlueSalt.jpg?v=1719300603"},{"product_id":"chilean-sea-bass","title":"Chilean Sea Bass (Patagonian Toothfish)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eChilean sea bass (\u003cem\u003eDissostichus eleginoides\u003c\/em\u003e) — properly known as Patagonian toothfish — caught by longline in the remote waters around Heard Island, over 4,000 kilometres southwest of mainland Australia. This is a deep-sea species that lives in some of the coldest, most pristine ocean on earth, and the flesh reflects it: snow-white, thick, and extraordinarily rich, with a high natural oil content that gives it a buttery, almost unctuous quality when cooked. It is one of very few white fish that behaves more like a piece of slow-cooked meat than a delicate fillet — it holds together under heat, bastes itself as it cooks, and is almost impossible to dry out.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe combination of dense flesh, high fat content, and clean, mild flavour is what has made Chilean sea bass one of the most sought-after fish in professional kitchens worldwide. It takes bold flavours well — miso, soy, ginger, wild mushrooms, Madeira, brown butter — but needs very little. A hard sear on the skin side followed by a few minutes in a hot oven is enough to produce a restaurant-quality result at home. The skin crisps beautifully and is worth eating. Sold as individual skin-on portions, frozen, and MSC-certified for sustainable fishing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Longline-caught in the Heard Island and McDonald Islands fishery (Australian Antarctic waters), MSC-certified. Frozen at sea to preserve quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Patagonian toothfish (\u003cem\u003eDissostichus eleginoides\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"150g± Portion","offer_id":55535272427905,"sku":"GL51SEABP150","price":19.5,"currency_code":"GBP","in_stock":true},{"title":"250g± Tail Piece","offer_id":55535278064001,"sku":"GL51SEABP250","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0017_2.jpg?v=1719300682"},{"product_id":"octopus-legs-cooked","title":"Octopus Tentacles — Cooked","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePre-cooked octopus tentacles (\u003cem\u003eOctopus vulgaris\u003c\/em\u003e), individually quick frozen (IQF) and ready to use. The cooking has already been done — the tentacles arrive tender and fully cooked, which means the difficult part of octopus preparation (getting the texture right without turning it rubbery or mushy) is taken care of. All that is left is to defrost and finish them however you like: seared in a hot pan, charred on a griddle, roasted in the oven, or served cold in a salad.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGetting octopus texture right from raw is genuinely difficult. It requires slow, careful cooking — often an hour or more — and even experienced cooks can misjudge it. These pre-cooked tentacles bypass that entirely. The flesh is firm but yielding, with the characteristic chew that good octopus should have, and they take a hard sear beautifully without toughening up. This is the format professional kitchens use when they want consistent results without dedicating hours to braising.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe tentacles are from Australian waters and arrive IQF frozen in a 200g pack. IQF means each tentacle is frozen individually, so they can be separated and defrosted one at a time if needed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e \u003cem\u003e[To be confirmed — see note above]\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Common octopus (\u003cem\u003eOctopus vulgaris\u003c\/em\u003e) (mollusc), salt\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Once defrosted, refrigerate and consume within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 200g (IQF frozen)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Molluscs (octopus)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":32755042254953,"sku":"OCTOFR200","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/DONBOCARTECOOKEDOCTUPUSLEGS_FINE_WILDUK.jpg?v=1719300828"},{"product_id":"cinco-jotas-sliced-jamon-de-bellota","title":"Cinco Jotas Sliced Jamón Ibérico de Bellota","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis exceptional sliced Jamón Ibérico represents the pinnacle of Spanish charcuterie, produced by Cinco Jotas, one of Spain's most prestigious ham producers. Crafted from pure-bred Ibérico pigs that roam the oak forests of south-western Spain, feeding exclusively on acorns during the montanera season, this ham develops its legendary marbling and complex flavour profile that has made it Spain's most coveted delicacy. The traditional curing process spans years in the cellars of Jabugo, creating ham with distinctive three-toned colouring from deep red to delicate pink, with glistening marbled fat and small crystals that form during the slow maturation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe aroma is long and intense, offering notes of acorn, damp grass, thyme, and toasted woody undertones. Each slice delivers extraordinary complexity — hints of acorns, toasted hazelnuts, wet wood, and wild flowers, becoming sweeter and more unctuous on the finish with remarkable umami depth. The persistence in the mouth is very long. This is ham that rewards slow eating — take a single slice, let it come to temperature on the tongue, and allow the fat to melt before reaching for the next.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Cinco Jotas has been perfecting the art of Jamón Ibérico since 1879. Craftsmanship and tradition have been the hallmark of the brand for nearly 150 years. The unique microclimate of Jabugo significantly influences the curing process, contributing to what many regard as the most exclusive ham in the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Ibérico pork ham, sea salt, antioxidant E-301 (sodium ascorbate), acidity regulator E-331 (trisodium citrate), preservative E-252 (potassium nitrate)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate. Once opened, consume within 2–3 days for best quality. Remove from the fridge 15–20 minutes before serving to bring to room temperature.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 70g \u003c\/p\u003e","brand":"CINCO JOTAS","offers":[{"title":"Default Title","offer_id":41094208847977,"sku":"T5100465","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CincoJotas-SlicedJamondeBellota_FINE_WILDUK.jpg?v=1736688874"},{"product_id":"fresh-morels","title":"Fresh Morels","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFresh morels (\u003cem\u003eMorchella\u003c\/em\u003e spp.) are among the most celebrated wild mushrooms in the world. Recognised instantly by their distinctive honeycomb cap and hollow interior, they deliver a deep, earthy flavour with nutty undertones and a satisfying, meaty texture that no cultivated mushroom can replicate. FINE \u0026amp; WILD hand-selects each batch for quality, size and freshness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eUnlike most commercial mushrooms, morels are not farmed. They are wild-foraged — the fruiting bodies of an underground mycelium network that forms complex symbiotic relationships with tree roots. Each spring, experienced harvesters gather them from forests across France, Eastern Europe and Asia, with the sourcing origin shifting as the season progresses from January through to June. This wild provenance is what gives morels their character: no two batches are ever quite the same in appearance, but the flavour is unmistakable. Their culinary range is broad — outstanding simply fried in foaming butter, but equally at home in cream sauces, risottos, pasta dishes, and as a stuffing for more ambitious preparations. Morels have a particular affinity with tarragon, wild garlic, asparagus and rich stocks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France \/ Eastern Europe \/ Asia (varies by season)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh morels (\u003cem\u003eMorchella\u003c\/em\u003e spp.)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately on arrival. Store loosely wrapped in kitchen paper inside an open container. Use within 2–3 days. Do not store in sealed plastic bags.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 200g\u003c\/p\u003e","brand":"WILD ROOM","offers":[{"title":"Default Title","offer_id":39903837323369,"sku":"MOR250","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/FRESHMORELMUSHROOMS_FINE_WILDUK.jpg?v=1719301189"},{"product_id":"white-asparagus","title":"White Asparagus 'La Délicate'","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e'La Délicate' white asparagus (\u003cem\u003eAsparagus officinalis\u003c\/em\u003e) from the Loire Valley — grown in the sandy soils between Chinon and Bourgueil, where the conditions for white asparagus production are ideal. White asparagus is the same plant as green asparagus, but the growing method is entirely different. As each spear emerges, soil is mounded over it to prevent any exposure to light. Without light there is no photosynthesis, no chlorophyll and no colour — just pale ivory spears with a flavour that is milder, sweeter and more delicate than their green counterparts. The process is labour-intensive: every spear must be individually earthed up and then carefully harvested by hand before the tip breaks the surface.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a vegetable with a tender, almost buttery texture and a gentle, nutty sweetness that has made white asparagus one of the most prized seasonal ingredients in French, German and Dutch cooking. These spears are graded by calibre — the thicker the spear, the more tender the core relative to its outer layers. Available in two sizes: Calibre 22 (thicker, premium spears) and Calibre 16 (slimmer spears). White asparagus has a short and genuinely seasonal window — typically available from late March through April — and is one of those ingredients that marks the turning point of the year in a professional kitchen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Loire Valley, France (Chinon–Bourgueil)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White asparagus (\u003cem\u003eAsparagus officinalis\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately. Keep wrapped in a damp cloth or paper towel. Use within two to three days of delivery for best results — white asparagus deteriorates faster than green.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"22 Calibre","offer_id":55309646168449,"sku":"WHASP-22","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"16 Calibre","offer_id":55309646201217,"sku":"WHASP-23","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/WHITEASPARAGUS22_FINE_WILDUK.jpg?v=1739177449"},{"product_id":"wild-asparagus","title":"Wild Asparagus","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild asparagus (\u003cem\u003eAsparagus acutifolius\u003c\/em\u003e) — thin, green spears foraged in Italy. These are not cultivated asparagus (\u003cem\u003eAsparagus officinalis\u003c\/em\u003e) — they are a different species entirely, found growing wild in scrubland, hedgerows and rocky ground across the Mediterranean. The spears are much thinner than farmed asparagus, typically pencil-width or finer, and the flavour is more concentrated: a more intense, slightly bitter, grassy asparagus character with a firmer texture and a nuttiness that cultivated asparagus lacks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild asparagus has a short season and is foraged rather than farmed, which means availability is limited and supply is not guaranteed. The spears vary in thickness and length — this is a wild product and it looks like one. Use quickly after receipt — wild asparagus does not keep as well as farmed asparagus and is best eaten within a day or two.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e French\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wild asparagus (\u003cem\u003eAsparagus acutifolius\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate. Use within 1–2 days of receipt. Stand upright in a glass with a small amount of water if storing overnight.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 180g±\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":39484685713513,"sku":"WILASP","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BuyWildAsparagusUK_FINE_WILD.jpg?v=1719301314"},{"product_id":"poulet-landes","title":"Poulet Landes - Arnaud Tauzin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole corn-fed chicken from the Tauzin family farm in St. Sever, Les Landes — the heart of south-west France's poultry country. The Tauzin family has been raising poultry here since the 19th century, and Arnaud Tauzin's birds are a staple of serious French restaurant kitchens, including that of three-Michelin-starred chef Hélène Darroze at The Connaught in London.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe breed is the Cou-Nu — a naked-neck variety with origins in Africa that has become a traditional favourite in the Landes region. The bare neck is not just a visual curiosity: it is a marker of a bird that is hardy, slow-growing, and well adapted to the hot summers of south-west France. These chickens spend the majority of their lives outdoors, foraging across the rolling hills and maize fields of the Tauzin farm. They grow slowly, which is the single most important factor in developing flavour and texture in a chicken.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe birds are fed on maize grown on the farm itself. In the final five weeks before slaughter, they are finished on whole maize and milk — a regimen similar to that used for capons, which develops a fine layer of fat between the skin and flesh and produces the characteristic golden colour and rich, deep flavour. The slow sugars in the maize convert readily to fat, which means the bird roasts beautifully: crisp, golden skin over firm, succulent, well-marbled flesh with a high meat-to-bone ratio.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a step above Label Rouge standard in both flavour and texture. It is the kind of chicken that makes you reconsider what chicken can taste like — firm but never tough, juicy throughout, and with a depth of flavour that carries through from breast to leg.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD prepares each bird in-house on the day it arrives from France. The birds are trussed using traditional techniques to promote even cooking, then blast frozen to −30°C to preserve freshness. They arrive oven-ready with no giblets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Tauzin, St. Sever, Les Landes, south-west France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole chicken (Cou-Nu breed)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003eMinimum weight 1.4kg\u003c\/p\u003e","brand":"LE MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":53681996497281,"sku":"FPLCH-1","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/WHOLEPOULETLANDES_ARNAUDTAUZIN_FINE_WILDUK.jpg?v=1719303996"},{"product_id":"sashi-rib-roast","title":"Sashi Dry Aged Rib Roast","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 30-day dry-aged bone-in rib roast from the Sashi series — two bones of grass-fed Finnish Ayrshire beef, produced by JN Meat International. This is the same rib-eye muscle as the Sashi côte de boeuf, but left as a full two-bone roasting joint rather than cut into individual steaks. The result is a centrepiece roast with all the marbling, depth of flavour, and tenderness that the Sashi name is known for, but with the advantages that come from roasting a larger piece of meat: more even cooking, better moisture retention, and a superior crust-to-interior ratio.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJN Meat won the World Steak Challenge in 2018, 2019, and 2021 — three consecutive titles, all with Finnish grass-fed Ayrshire beef. The judges consistently cited the marbling, tenderness, and lingering depth of flavour as what set Sashi apart.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\"Sashi\" is the Japanese word for marbling, and it is used here as a quality designation rather than a breed name. After slaughter, each cut is assessed for its level of intramuscular fat, and only beef that meets the required standard carries the Sashi name. The marbling in Sashi beef is exceptional for a European grass-fed breed — significantly higher than you would expect from conventional cattle. The fat is distributed in fine veins throughout the muscle tissue, which melt during cooking to produce exceptionally tender, juicy meat with a clean, buttery richness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cattle are Scottish Ayrshire, raised on grass in Finland and supplied by Atria Finland. The beef is dry-aged for 30 days to concentrate flavour and further tenderise the meat, then cut in the UK and blast frozen to −28°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e JN Meat International, Denmark. Finnish grass-fed Ayrshire beef supplied by Atria Finland. Cut in the UK.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef (bone-in rib roast)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 36–48 hours before cooking — a joint this size needs the full time. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1.45kg± (2-bone) \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":54901167358337,"sku":"SASHIROAST-1","price":98.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/BuySashiBeefRibRoast_PremiumFinishBeef_FINE_WIL.jpg?v=1732980350"},{"product_id":"brun-de-noix","title":"Brun de Noix","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBrun de Noix — a raw cow's milk cheese from Beillevaire in Machecoul, Loire-Atlantique, washed during maturation with walnut liqueur (\u003cem\u003ebrou de noix\u003c\/em\u003e). The liqueur is made from the green husks of unripe walnuts — dark, tannic and intensely aromatic — and when brushed repeatedly onto the rind of the cheese over the course of several weeks, it produces a deep brown exterior that gives the cheese its name and a distinctive nutty, slightly bitter complexity that works its way into the paste beneath.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe base cheese is a semi-soft, pressed, uncooked raw milk wheel — rich, supple and creamy in texture, with the depth and slight tanginess that unpasteurised milk provides. The walnut liqueur washing adds a second layer: earthy, woody, with a hint of tannin and a dark, autumnal quality that is difficult to find in any other cheese. The flavour intensifies towards the rind, where the liqueur has had the most contact, and is milder at the centre. The rind is edible and carries the strongest walnut character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a whole wheel — a substantial piece of cheese at 450g and a statement piece on any board. It is not cheap, but it is unusual, well made, and from a producer with a genuine reputation. Beillevaire is one of the most respected artisan cheese operations in western France.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Machecoul, Loire-Atlantique, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw cow's \u003cstrong\u003emilk\u003c\/strong\u003e, salt, rennet, walnut liqueur.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate, loosely wrapped in wax paper. Use within two to three weeks. Bring to room temperature before eating.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 450g (whole wheel)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens: Milk (unpasteurised). Contains alcohol (walnut liqueur). May contain traces of tree nuts.\u003c\/strong\u003e\u003c\/p\u003e","brand":"BEILLEVAIRE","offers":[{"title":"Default Title","offer_id":54351777202561,"sku":"BRUNDNOIX","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/BrundeNoix_WalnutLiqueurWashedCheese_FINE_WILD.jpg?v=1749136607"}],"url":"https:\/\/www.fineandwild.com\/collections\/featured.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}