Great Taste Awards 2026

Multi-award-winning Spanish cheese crafted from high-quality Manchega sheep's milk. Springy texture and rich, earthy flavours with hints of mushroom and a balsamic finish. Awards: Winner of Mould-Ripened Cheese in the Gourmet Quesos 2024 Featured in ICEX's Ten Best Cheeses from Spain for Export Awards 2024 Bronze Medal at the World Cheese Awards 2023 Gold Medal at the Mondial Fromage Tours 2023 A 3 - star Great Taste Awards winner in 2025 The name Pi comes from the Greek letter P, which refers to the Penicillium roquefortii on the rind, responsible for the cheese's distinctive appearance. The soft, springy texture is a result of leaving more moisture in the curd grain during production, allowing the cheese to ripen rapidly and develop its full flavour profile. At 45 days old, Pi reaches its peak, offering intense, mushroomy notes and earthy undertones. Pi pairs beautifully with pistachios, red pepper jam, or fresh tomato on toast, making it a perfect addition to any cheese board or tapas spread.

Coated in lard and rosemary, this Manchego-style cheese has a dense and lightly crunchy texture, with buttery and herbal aromas. It is full flavoured and savoury, with a long and balanced finish. As with most Manchegos, this cheese is traditionally paired with membrillo. It also works very well on its own or as part of a cheeseboard, paired with a dry white wine or a dry sherry. The dairy opened in 1987 with the aim of producing authentic artisan Manchego cheese, in the municipality of Villarejo de Fuentes. The village, located in the heart of La Mancha, has always enjoyed clean air and a climate perfectly suited to the production of this style of cheese. With more than 1,500 square meters, the facilities are in a privileged location, where the sheep graze freely offering the best milk for their cheeses. Their mission has always been the same: the production of quality artisan cheeses using traditional methods and always opting for a sustainable agri-food chain. Net weight: quarter approx 750g, wedge approx 200g.

Bright, crisp, and fruit-forward vinegar. Unoaked, unlike classic balsamics. Perfect for fresh dishes. Único Fino Balsamic Vinegar is a rare gem from southern Spain, made from dry white Fino wine, typical of Montilla-Moriles. This distinctive vinegar skips the oak ageing process, allowing the clarity and freshness of the wine to shine through. A touch of concentrated grape must adds natural sweetness, creating a beautifully balanced flavour profile. Pale in colour and delicately aromatic, this vinegar brings notes of sun-ripened fruit, fresh bread, and golden pastries. Its elegant acidity and gentle sweetness make it a versatile ingredient. Cook and vinegar expert Anglea Clutton, says "It’s elegantly acidic with an edge of sweetness. My new fave for quick-pickling slices of apple, for anything with crab or other shellfish, and as an exceptional salad dressing." A refined, terroir-driven alternative to traditional balsamics. Available in 25cl and 75cl.

Real black summer truffle flavoured potato crisps from Patatas Torres. Very aromatic intense aroma with sweet and fruity notes that will convert this snack into a real treat for the senses. Gluten free. These artisan made crisps are very special, with a light translucent texture, and flavours that are as aromatic as they are flavoursome. The hand crafted process allows tight control of quality and scrutiny of raw materials. The production process starts with careful selection of the finest potatoes from suppliers who have been working with the company for over 35 years. You might also like our Torres Cured Cheese Crisps. 

Delicate sweetness. Mild saltiness. Long cure. Intense nuanced flavour. A classic mountain ham. This Teruel DOP ham is made from the meat of pigs raised and cured in the province of Teruel in Aragon, and is cured for a minimum of 18 months, allowing it to develop a full, deep flavour.  The strict terms of the DOP result in a ham that has a clean, porky aroma, an excellent balance of sweet and savoury notes and a full, rich finish. Minimum weight 7kg. Find out more about Spanish Ham and how to carve at our Ham School. You may see white or grey mould on the outside of your ham. This is natural and occurs as the ham continues to cure. Simply wipe it off with a damp cloth, or trim it away with the skin and yellow fat when carving. This won’t affect the ham’s quality.

High-quality manchega milk. Initial pineapple aroma with sweet, coffee-like aftertaste. Melts beautifully. Winner: Silver Medal, World Cheese Awards 2023 Silver Medal, Mondial Fromage Tours 2023 Gold Medal, Frankfurt T. Awards 2023 A 2-star Great Taste Awards winner in 2025 This Manchego-style cheese offers a distinctive texture, slightly elastic with a natural brushed rind, reminiscent of traditional Swiss cheeses. Its smooth, creamy texture gives way to aromas of butter, freshly baked pastry, and toffee, which intensify as it matures. A perfect balance of sweetness and depth. This versatile cheese melts well, making it ideal for gratins, risottos or pairing especially well with meat dishes.

These figs are picked underripe and green, whilst still firm, they are then put into a marinade of vinegar, sugar and spices. The result is a sweet/sharp fruit that makes a delicious accompaniment to hard cheeses or many kinds of cured charcuterie.

This hot cooking chorizo follows a Riojan recipe with hot smoked pimentón de la Vera DOP and a hint of garlic.  A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, or a summer lentil salad, or add a few slices to a bean and vegetable stew. Make a Spanish breakfast with chorizo, eggs and fried potatoes. Serve a little diced chorizo as an accompaniment to white fish or a garnish to a creamy soup. Poach slices in a red Rioja and serve with crusty bread. Add a little to a Spanish tortilla potato omelette.  To create a chorizo roll as we do at Borough market, butterfly the sausage, grill on both sides and serve in a bun with roasted piquillo peppers, fresh rocket and olive oil. Free from colourings, additives and preservatives. 

These large, plump sardines are caught at dawn in the waters near Rianxo, Rio de Arousa, using Xeito – a sustainable fishing method dating back to the 15th century. With only 425 licensed boats in Galicia, it remains a rare and highly respectful way of fishing. Each sardine is carefully taken from the net by hand to prevent bruising, then canned the very same day without ever being frozen. This meticulous process preserves their firm flesh and glossy skin, resulting in a delicate flavour and silky texture. Enjoy them on their own, with crusty bread, or alongside fresh vegetables for a simple yet exceptional tapa. A true taste of Galicia’s maritime heritage.