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koji
Koji is a type of Japanese fermentation starter – a grain (usually rice) that has been inoculated. This can then be used to make many fermented products such as sake, miso, soy sauce or shio koji.
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wild garlic
Allium ursinum – known as wild garlic, broad-leaved garlic, wood garlic, bear leek or bear's garlic – is a wild relative of chives. Grows wild throughout the UK.
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sweet potato
The sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family
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crapaudine beetroot
The crapaudine beetroot is a heritage vegetable and one of the oldest varieties of beetroot. Deeply coloured, earthy taste.
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truffle
A rare edible fungus that grows underground, distinctive flavour.
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sea trout
scottish sea trout
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daikon
A mild flavoured winter radish, originating from Asia.
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hand dived scallop
hand dived scallop from the Isle of Mull
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sweetcorn
A variety of maize with a high sugar content, heavily cultivated over hundreds of years by humans.
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iberico lardo
Iberico is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal and eat only acorns.
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goosnargh duck
Goosnargh is a family run farm going back generations and is situated in the village of Goosnargh near Preston in Lancashire
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elderflower
flowers of the European elder plant
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scottish strawberry
Blacketyside strawberries, Perthsire
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sheeps milk
Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese.
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sorrel
a perennial herb with an incredibly sour, lemony flavour
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chocolate
Chocolate is a preparation of roasted and ground cacao seeds.
