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This is for those who like Asian heat and a good crunch! A medley of Korean chilli and ginger to get you dancing the rumba. Smash it on roast aubergine, smear onto a sirloin steak, smooch over grilled asparagus. Add to veggie soup or bowl of ramen to take things to the next level. Like a true salsa, the depth of flavour and rhythm carries on long after the first bite.
Saucy rating - well spicy! -
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This Asian sauce-bomb began life at a charity event helping the Amazon Rainforest and is now a total staple. It has a mild spice so that you can experience other keynotes like brown miso and sesame. Use it to sex-up soba noodles, edamame, wilted spinach and stir-fries. Elevate an avocado on toast or toss through an onion anchovy pasta for a fusion feel. Boring boiled vegetables will never be the same again!
Saucy rating - a bit spicy! -
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Made from traditional Mediterranean Moscatel grapes, this vinegar has floral hints on the bouquet with overtones of honey, peach, and other stone fruits. This vinegar is the perfect accompaniment to salads or white meat braises. Also extraordinary if you are following the new trend of using vinegars in cocktails. -
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Omed Chardonnay Vinegar is an artisan vinegar produced from superior quality white wine Chardonnay. The notes you get are characterised by a soft acidity and well-rounded fruity flavour, combined with the fine oak from the French barrels where vinegar was aged for 12 months. Perfect for dishes with fish as a marinate, excellent for fish Carpaccio, vegetable dishes and salads, giving your meals a unique and exquisite flavour. -
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Artisan vinegar produced from a small producer of olive oils and vinegars near Granada in the South of Spain. O-Med Cabernet Sauvignon red wine vinegar has an intensely deep purple colour with a balanced, smooth acidity and fruity flavours. Aged for 12 months in French oak barrels, this delicious vinegar is perfect for marinating fish, pickles, meat Carpaccio, reductions. -
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Made from the finest quinces, this membrillo paste should take pride of place on any cheeseboard. -
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These Northern Bonito Tuna are caught individually by rod and line during a very short season that lasts just 3 weeks each year in MSC controlled waters in Northern Spain. They are then filleted by hand and tinned in olive oil. A million miles away from your average can of tuna, this is a deeply flavoured, incredibly special fish, perfectly preserved. -
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Caught locally here in Devon in Brixham Bay, these delicious fat Bay Mackerel are steamed whole before being skinned by hand and preserved in sunflower oil. These are great in salads or as simple tapas served on toast. Sustainable British seafood, lovingly preserved by Rockfish using the same traditions in Spain and Portugal, they are at their best kept in in cans. -
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Rope grown Mussels are harvested from Lyme Bay, not far from the Rockfish HQ in Brixham. They are steamed, deep-fried and preserved in a very light pickle or escabeche before being hand laid into tins. Wonderful just as they are as a starter or tapas. -
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Sale!
O-Med is a small olive mill based in Ácula (Granada) Spain, and their products are used by the most highly regarded chefs throughout Europe. This Picual extra virgin olive oil has a very intense fruitiness of green olives to the smell with stands out with notes of tomato, and green fruits such as bananas and apples, along with herbs such as rosemary. Tastes like artichoke, olive leaf, nuts and an intense flavour of green walnut. A very balanced Extra Virgin Oilve Oil that goes well with cold meats, tomato salad and baking mixtures. -
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Sale!
Omed Arbequina Extra Virgin Olive Oil is made from 100% of Arbequina olives. Harvested early in October, this oil is prepared with traditional methods to ensure its deep and rich flavour. It has notes of green banana with hints of green apple and a soft yet slightly peppery finish making it ideal for amrinades, salads or as a dipping oil. Rich in antioxidants and polyphenols, as well as being Sodium, Gluten and Cholesterol-Free. -
- GLUTEN FREE
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Out of stock
The Carolinas are divided North and South and the difference between their BBQ is identified by the type of sauce used. The rubs focus on the earthy spice flavours of paprika and chilli with the added kick of pepper. So be assured, BOHNS Carolinas rub will deliver great flavour in abundance BOHNS dry rubs add flavour, colour, and help produce the heavy, smoke infused, outer spice crust so desired by BBQ pit masters. The dry rub should be generously and evenly sprinkled all over the meat, and left to rest at room temperature for unto an hour before cooking. This simple process will let the seasoning 'sweat' into the meat and deliver great enhanced flavour.
GET IN TOUCH
info@grfinefoods.co.uk
01548 559177
Monday to Thursday: 9.30am – 5pm
Friday: 9.30am – 1pm
GET IN TOUCH
info@grfinefoods.co.uk
01548 559177
Monday to Thursday: 9.30am – 5pm
Friday: 9.30am – 1pm
GET IN TOUCH
info@grfinefoods.co.uk
01548 559177
Monday to Thursday: 9.30am – 5pm
Friday: 9.30am – 1pm