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Hand made in small batches when Morello cherries are in season. Unlike many jams & conserves, the cherries are preserved whole in a sweet, thick syrup and retain their firm texture. These Kew compotes are inspired by the Greek custom of spoon sweets. Made when fresh fruit is in abundance and preserved for the colder months, guests are traditionally offered a spoon of compote next to a cup of Greek coffee and a glass of water, in a true gesture of hospitality and connection through food. Try a dollop of decadently sweet Morello Cherry Compote with thick Greek yoghurt and ice cream, serve with pancakes or add it to your favourite cheesecake recipe. -
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A selection box from South Devon Chilli Farm containing 6 of their delicious chilli chocolate bars which make for the perfect gift. Selection box includes - Original, Orange, Honeycomb, Fruit & Spice, Sea Salt and Cocoa Nibs.
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With their striking shape, size and vibrant colour, these sweet cured peppers make a fantastic antipasti or ingredient to many different foods. Heat rating: 2 (Oooh, a bit warming… oh yes there it is, but then arghhh, it’s OK) -
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Pure Extra Virgin Olive Oil from a family farm in Messinia, Greece. This oil is cold-pressed, without the use of heated machinery and is simply 100% crushed olives from the recent harvest - Gorgeous! -
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With their rich fruity flavour, meaty texture and distinctive almond shape it is easy to see why the Kalamata is considered the “queen” of all Greek olives. As the name implies, these olives are selected for their size among the Kalamata olive crops available each season to offer a fuller & bigger bite. These Kalamata olives are plump and meaty and were granted a golden star accolade at Great Taste Awards 2020, judges commented on the Big Kalamata, “The flavour of the olives has its trademark bitterness but also an excellent balancing sweetness. The brine gives these a salty tartness as well, making these mild olives very moreish and easy to eat.” -
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This Giusti Glaze with Balsamic Vinegar of Modena and Fig is creamy and delicate, with sweet notes from this delicious fruit. To be added directly or used for glazing. Can be served with salads, cooked and raw vegetables, white meats and fresh fruits. -
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Seggiano traditional classic Tuscan cantuccini are handmade with lots of almonds. This unique recipe is a long-lasting favourite - deliciously flavoursome and sweet - but not too sweet! Each biscotto is handmade in small batches by a Tuscan family bakery, using organic butter and eggs. These typically chunky twice-baked almond biscuits were born to be dunked into a good Vin Santo, but they also pair beautifully with a morning coffee or afternoon tea. -
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Organic garlic oil. An excellent cold pressed extra virgin olive oil with a soft and smooth infused garlic flavour. Fresh, organically grown garlic cloves are crushed and immersed in extra virgin olive oil for several days, to infuse the aroma and flavour of the garlic. This infusion brings a soft garlic fragrance to the oil, a delicious and mellow compliment to delicate dishes and raw food. -
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Spicy Harissa meze, made from a mix of chillies & red peppers blended with extra virgin olive oil and garlic – use as a dip, add to sauces & marinades, or to coat meat or vegetables for barbecue and roasting.Perfect for lovers of anything spicy & vegan friendlly -
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The ultimate summer cooler, this delicious cloudy lemonade is made locally here in Devon on the Heron Valley farm and contains only juicy lemons, sugar and bubbly Devon water. Refreshing, balanced and lightly bubbly, it's the perfect complement to a hot summer's day. -
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A morning classic, this 100% pure orange juice is cold-pressed from the finest hand-picked Valencia oranges and absolutely nothing else. Best served chilled by itself or mixed in a classic Screwdriver or Tequila Sunrise.
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