Bring the
Kitchen Home

800g A5 Wagyu, truffle butter, bone marrow and triple-cooked fries. Chef video guide included.

Hand-rolled spaghetti, guanciale, Pecorino Romano and farm eggs. The authentic Roman way.

Rich aromatic compound butter with hand-shaved black truffles. Melts on anything.

Cold-pressed extra virgin olive oil infused with Calabrian chillies, garlic and rosemary.

Wild Atlantic salmon with citrus miso glaze and saffron risotto. Delivered fresh daily.

Slow-reduced Chianti Classico jus with bone marrow and fresh thyme. Restaurant quality at home.

Bronze-die extruded egg tagliatelle, air-dried for 48 hours and made in artisan batches.

Jet-black linguine coloured with Sicilian squid ink, ideal with seafood sauces.

Signature blend of smoked paprika, sea salt, black pepper, garlic and rosemary.

6-bottle gift set with truffle oil, chilli oil, balsamic, steak rub and herb blend.