Extras and Accompaniments

British Charcuterie Board

Discover the artistry of British charcuterie with our meticulously crafted Charcuterie Board, showcasing a trio of exceptional meats that redefine culinary excellence.

Smoked Coppa:

The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by its natural golden ratio of lean muscle to fat (around 70:30), it has a deep, rich flavour and a wonderful texture. Once cured - flavoured simply with black pepper - we gently smoke the collars over chestnut wood which we feel to be the most gentle smoke flavour to finish this wonderful cut. It is then air-dried for 3-4 months and then ready to enjoy.

Spiced Loin:

We butcher our cured pork loins slightly differently from some, by leaving a generous fat cap on. To create a more delicate cut of pork, the spices selected are less robust than other products available. We use a mixture including mace, star anise and black pepper. The fat adds a buttery texture and profile that lingers with every bite.

Achari Fennel Salami:

The spice mix for this salami with black pepper is based on an Indian recipe for pickling going back hundreds of years. This is combined with traditional methods for fermenting, and aging which come together to create a genuinely unique, contemporary product.

Perfect for gatherings or indulgent moments, our British Charcuterie Board promises an unparalleled tasting experience, celebrating the finest traditions of European and Indian culinary craftsmanship.

Mr Filbert's Sweet Chilli Rice Crackers – 40g

Crisp and crunchy, these rice crackers are generously seasoned with warming chilli and a bold blend of spices. A savoury snack with just the right kick—perfect for on-the-go nibbling or sharing.

Crafted from a pristine, mature Italian quattrocento cheese, each wheel undergoes a meticulous process of crumbling and baking in our specialised oven, resulting in an irresistibly crunchy cheese snack.

Packed with protein and free of carbs, these Keto and gluten-free delights represent a sophisticated leap forward in snacking.

House Salami

Our salamis showcase the finest pork sourced from ex-breeding sows, which have enjoyed longer, outdoor lives. Enhanced with fiery Tellicherry black peppercorns renowned for their robust, fruity flavour, they perfectly complement the rich pork taste. We begin by coarsely grinding selected and trimmed cuts, mixing them thoroughly before casing in wide-gauge formats. Fermented for approximately 18 hours, these salamis then undergo 3-4 months of careful aging until deemed perfect and ready for harvest.

Best Served with:

Crusty, fresh buttered baguettes, sheep’s cheeses

Best Drink to Accompany:

Light and crisp IPAs. White wines: Pinot Gris, unoaked Chardonnay, Riesling

Awards & Accolades

Great Taste Awards 2019: 1 Star
Great Taste Awards 2020: 1 Star
Great Taste Awards 2021: 2 Stars
Great Taste Awards 2022: 1 Star

Mr Filbert's Pitted Mixed Olives with Rosemary & Garlic – 50g

A delicious blend of Greek Halkidiki and Kalamata olives, known for their rich flavour and firm texture. Marinated with aromatic rosemary and garlic, these pitted olives are free from added oil, making them the perfect ready-to-eat snack—straight from the pack, no mess, no fuss.

King Peter Ham

Our signature ham is a tribute to Tom’s late father, Peter, who cherished air-dried hams. Inspired by Peter's love for these hams, we crafted this masterpiece by incorporating elements from his favourites. The harmonious blend of natural sweetness, smoke, and aromatic spices defines its exceptional character. Aged for a year, this young ham offers a broad spectrum of flavours with depth, thanks to the use of older sows.

Best Served with:

Steamed asparagus and hollandaise, ripe, sweet melon, wrapped around pan-seared scallops

Best Drink to Accompany:

Bone dry martini, English rosé, Pinot Gris, unoaked Chardonnay, Riesling, Champagne

Awards & Accolades

Great Taste Awards 2020: 2 Stars
Great Taste Awards 2021: 1 Star

British Bresaola

Our Bresaola features exquisite ex-dairy beef, a rarity in cured meats but increasingly appreciated, particularly with the rising popularity of British ex-dairy beef in dining. We selected the salmon cut or eye of round from the topside, known for its leanness. While challenging in texture as a steak, its true potential shines through our meticulous curing process. In 2023, we introduced a new recipe, delicately spiced with salt, garlic powder, rosemary, and black pepper, enhancing the beef's natural flavour.

Best Served with:

Rocket and tomato salad with a light vinaigrette

Best Drink to Accompany:

Gamay, soft reds, less dry sherries

Awards & Accolades

Great Taste Awards 2019: 2 Stars
Great Taste Awards 2021: 1 Star

Coppa, or pork collar, is a classic charcuterie cut enjoyed around the world. With its natural balance of lean meat to fat (around 70:30), it delivers a deep, rich flavour and a beautifully tender texture.

After a simple cure with black pepper, we gently smoke the collars over chestnut wood, which gives a soft, subtle smokiness that complements rather than overpowers the meat. The coppa is then air dried for 3 to 4 months until perfectly matured and ready to enjoy.