Yeo Valley Salted Butter – A rich and creamy butter made from fresh milk sourced from Yeo Valley farms, enhanced with just the right amount of salt. Ideal for spreading, cooking, or baking, it adds a deliciously smooth and flavorful touch to any dish.
Infinity Gluten-Free Buckwheat Flour – A wholesome, naturally gluten-free flour made from finely ground buckwheat. Rich in fiber, protein, and essential minerals, it adds a hearty, nutty flavor to baked goods and pancakes. Perfect for gluten-free cooking and baking, offering both nutrition and great taste.
A.Vogel Herbamare 500 g – A gourmet unrefined sea‑salt blend infused with 13 fresh organic herbs and vegetables plus iodine‑rich kelp, handcrafted to boost flavour so you can use less salt overall.
Just Naturals GF Corn Flour – A naturally gluten‑free flour made from finely milled corn, designed for versatile use in cooking and baking. This flour offers a smooth texture and mild corn‑sweet flavour, making it a good choice for thickening sauces, baking pancakes, or mixing into gluten‑free flour blends.
Celtic Salt Coarse 500g – A naturally harvested, unrefined sea salt from the coastal regions of France. Rich in essential minerals and trace elements, its coarse crystals provide a robust flavor and satisfying crunch. Perfect for seasoning, cooking, or use in salt grinders for a pure, mineral-rich touch to any dish.
Infinity Gluten-Free Chickpea Flour – A high-protein, naturally gluten-free flour made from finely ground chickpeas. Packed with fiber and essential nutrients, it lends a nutty, slightly earthy flavor to breads, pancakes, and savory dishes. Ideal for gluten-free cooking and baking with added nutrition.
Cotswold Orchard Herbs Fire Cider Original 250 ml – A handcrafted organic tonic made in the Cotswolds: raw apple‑cider vinegar “with the mother” is infused with 18–19 potent herbs and spices (including garlic, ginger, turmeric, chilli, orange, thyme, rosemary and juniper) for a minimum of five weeks, then triple cold‑pressed for full flavour and raw potency.
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