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oyster
Lindisfarne Oyster, local from Holy Island in Berwick-Upon-Tweed.
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dill
A delicate, tangy herb that goes particularly well with seafood.
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berkswell
An unpasteurised English ewes' milk cheese
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Truffle
A rare edible fungus that grows underground, distinctive flavour.
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beetroot
Earthy, local root veg.
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redcurrant
The redcurrant, or red currant is a member of the genus Ribes in the gooseberry family. It is native across Europe.
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sheep's milk agnolotti
A pasta originating from the Piedmont region of Italy.
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wild leek
Also known as ramps. Bulb-forming perennial with broad, smooth, light green leaves. Light and oniony.
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whey
An Italian whey left over from cheese production
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Loch Etive Trout
Loch Etive, in Northern Argyll on the west coast of Scotland, provides the ideal conditions for trout
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keta
Caviar from salmon.
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watercress
An aquatic plant species with a refreshingly light flavour.
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hogget
Sheep between one and two years old; traditionally, older than lamb but younger than mutton.
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peas
Sweet and garden-fresh.
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amalfi lemon
a speciality of Italy's Amalfi coast, where the unusually large and fragrant fruit is grown on cliff-side terraces
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poppy seeds
A variety such as sunflower, poppyseed, linseed in a granola-style topping.
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Gariguette Strawberry
Gariguette; gorgeous late spring strawberries from France.
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white chocolate
White chocolate commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance
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Sorrel
A perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock.
