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100% cotton navy blue Brindisa Apron with large front pocket and adjustable strap and ties. Machine washable.

Rich and complex. This sherry greets the palate with an opulent blend of dried fruits such as figs, raisins, and dates, intertwined with notes of toffee, caramel, and dark chocolate. Subtle hints of spice, nuts, and a touch of coffee add depth and intrigue. An exceptional choice for those who appreciate finely crafted, sweet sherry. Produced in Jerez, Andalucia, using a meticulous and traditional process, this sherry is created using a blend of Palomino and Pedro Ximénez grapes. These are fermented and then aged separately in a solera system, which involves a series of barrels where younger wines blend with older ones, ensuring consistency and complexity over time.  This sherry complements aged cheeses, especially blue cheese and Manchego, as it enhances their creamy textures and complex flavours. It also pairs beautifully with desserts, such as dark chocolate, caramel flan, and pecan pie, thanks to its rich, sweet profile. For a savoury contrast, try it with foie gras or spicy Asian dishes, where its sweetness can balance out the heat.  Ingredients: 80% Palomino, 20% Pedro Ximenez. 20% vol. Contains SULPHITES.  

Elegant, fresh, herbal. Intense aroma. Old Vine tempranillo, oak aged. Great in cava and cocktails. A Spanish red vermouth made exclusively from old vine Tempranillo in Burgos in the Ribera del Duero and aged in oak barrels for 6 months. Pairs amazingly well with a charcuterie board or antipasti.

Powerful Priorat with dark fruit and mineral notes; balanced by great acidity. For meat lovers. Crafted for earlier drinking while still capturing the intensity and character of Priorat, this wine is made from organically farmed Garnacha and Carignano grown on high-altitude slate vineyards in Poboleda. Grapes are hand-harvested, followed by cold maceration and slow fermentation by plot to preserve purity and detail. Aged without stabilisation and only fine filtration, with no oak used, this is a vivid, fruit-driven expression of the region. Perfect with grilled meats, rich vegetable dishes, or aged hard cheeses—especially good alongside rosemary lamb or hearty Mediterranean fare. Ingredients: 70% Garnacha, 30% Carignano grapes. Contains SULPHITES. 14% ABV.

Elegant with citrus, stone fruit and floral notes balanced by fresh acidity. Remarkable white Rioja. A refined white blend with historic roots, sourced from elevated vineyards once reserved for white grapes known locally as levantadas. Fermented in stainless steel and aged on lees for 4–6 months to preserve freshness while adding subtle texture. Grown at 500–600m altitude, it’s an ideal match for grilled fish, shellfish, salads, and rice dishes.

A traditional paella pan designed for cooking Spain’s most iconic rice dish. The word ‘paella’ comes from the pan itself, whose name is thought to derive from the Latin patella, meaning ‘knee cap’, due to its shallow, curved shape. This wide, shallow design allows the rice to cook evenly and at the ideal speed, creating the perfect paella texture. Used by professional chefs across Spain, this traditional-style pan is ideal for achieving the prized socarrat - the delicious, crisp layer of rice that forms at the bottom of the pan. Crafted for durability, this pan is built to last with the proper care. Suitable for use on gas hobs or in the oven (up to 250ºC for a maximum of 10 minutes). Please note: this pan is not suitable for induction hobs. The 4-person pan measures 30cm in diameter at its widest upper rim. View our Seafood Paella Recipe for inspiration.

A traditional paella pan designed for cooking Spain’s most iconic rice dish. The word ‘paella’ comes from the pan itself, whose name is thought to derive from the Latin patella, meaning ‘knee cap’, due to its shallow, curved shape. This wide, shallow design allows the rice to cook evenly and at the ideal speed, creating the perfect paella texture. Used by professional chefs across Spain, this traditional-style pan is ideal for achieving the prized socarrat - the delicious, crisp layer of rice that forms at the bottom of the pan. Crafted for durability, this pan is built to last with the proper care. Suitable for use on gas hobs or in the oven (up to 250ºC for a maximum of 10 minutes). Please note: this pan is not suitable for induction hobs. The 8-person pan measures 38cm in diameter at its widest upper rim. View our Seafood Paella Recipe for inspiration.

This Handmade Tapas Dish is crafted by Alberto, a passionate self-taught potter from the small town of Entrala, just 15 minutes from Pereruela, known for its rich pottery tradition. Alberto’s dishes are made from a unique blend of red clay and kaolin, with mica crystals giving each piece its distinctive texture and beauty. This dish perfectly blends artistry and functionality - ideal for serving your favourite tapa. Watch the magic of the Pereruela dish preparation unfold in a short video here

100% recycled cotton cream-coloured tote bag with iconic Perelló design. The perfect gift for olive lovers! This bag is crafted from a high quality, durable canvas-like material. 

100% cotton canvas navy tote bag with a practical side pocket and natural cotton webbing handles. The perfect everyday companion for shopping, work, and days out. Crafted from high-quality, durable 10oz cotton canvas (280gsm), this stylish tote is both practical and environmentally friendly.

Single varietal vinegars offer subtlety and variety whatever they may be used for. This moscatel vinegar is produced by the Schutzenbach method of cold acetification which allows for the flavours of the grape variety to remain distinct. This is a delightfully floral vinegar with sweet stone fruit flavours. A 2-star Winner in Great Taste Awards 2023.

Dried fig, raisin and plum flavours from sweet Pedro Ximénez grapes. Aged for 12 years in oak barrels. Pedro Ximénez vinegar is one of the most distinctive tastes in Spanish cooking. This example is made with sweet PX grapes exclusive to the area where the winery is located, in the heart of the Montilla-Moriles Protected Denomination of Origin, in the province of Córdoba. Made in the balsamic style, with grape must (boiled, reduced grape juice) added to the vinegar, and aged in American oak barrels for 12 years, resulting in a delicious vinegar with a wonderful acidic balance.Cook and vinegar expert Anglea Clutton, says "Pour a little over griddled langoustines, soups (especially gazpacho or ajo blanco), ice creams, roasted fruits, or Spanish cheeses. It is also perfect to bring a little sweetness to sharp or salty dishes or simply used in making a vinaigrette." Available in 25cl and 75cl. A 1-star Great Taste Awards winner in 2025 Note from the judges: "...The flavour is bright and fruity, with caramel notes, and would be wonderful soaked into raisins to add to salads."

Produced in Tarragona, Catalonia from cabernet sauvignon grapes. A balsamic vinegar, made by combining reduced grape juice with the vinegar, and aged in oak barrels for 8 years, it is unfiltered, allowing the varietal flavours to shine; ripe black fruit is balanced by the acidity in bittersweet harmony. Cook and vinegar expert, Angela Clutton, says "It smells of aged wine, coffee and chocolate with spicy, plummy overtones. Those aromas carry through to the flavour, which has a gorgeous balance of soft bitterness and delicate sweetness. I love this. Try it as a finishing drizzle over tuna carpaccio and sardines, or serve alongside Spanish cured hams. Also fabulous in rich pulse dishes or to lift heavier meat dishes like braised pig’s cheeks or beef stews."

Produced in Tarragona, Catalonia from chardonnay grapes. A balsamic vinegar, made by combining reduced grape juice with the vinegar, aged in oak barrels for 3 years. It is unfiltered, allowing the varietal flavours to shine; delicate, sweet and beautifully balanced, it is wonderful with fish. Cook and vinegar expert, Angela Clutton, says "Chardonnay always makes for a fruity, crisp, floral & light vinegar. Excellent for fish, seafood, poultry, salads. Use in any dish with mango or apples, or over roasted peaches. Reduce it down when deglazing a pan or simply bubble briefly in a pan to reduce – doing that brings out its fresher fruit flavours and ups the level of sweetness."

Sherry vinegar offers one of the most distinctive tastes in Spanish cooking and this example, from one of Spain's finest sherry producers, is among the best. Made using the same solera method used for the production of fino sherries, the result is a rich, nutty, yeasty, complex and deeply flavoured vinegar. Aged for 15 years.

Sherry vinegar offers one of the most distinctive tastes in Spanish cooking and this example, from one of Spain's finest sherry producers is amongst the best. Made using the same solera method used for the production of fino sherries the result is a rich, nutty, yeasty, complex and deeply flavoured vinegar. Aged for 3 years.

An extra virgin olive oil produced in Navarra. This oil is made from a blend of olives indigenous to the north of Spain, Arbequina, and to the south, Picual. The finished oil is clean tasting with grass and tomato notes balanced by a touch of spiciness on the finish.  

An extra virgin olive oil produced in Navarra, the most northerly commercial growing area in Spain. This oil is made from a blend of olives indigenous to the north of Spain, Arbequina, and to the south, Picual. The finished oil is clean tasting with grass and tomato notes balanced by a touch of spiciness on the finish. *Please be aware the 5 litre olive oil tins are fragile and can experience dents in transit. However, the seal is sturdy and the quality of the oil itself is not compromised. We will therefore not refund or replace any dented tins unless the seal itself is damaged or the tin is leaking.

Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.

Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste. *Please be aware the 5 litre olive oil tins are fragile and can experience dents in transit. However, the seal is sturdy and the quality of the oil itself is not compromised. We will therefore not refund or replace any dented tins unless the seal itself is damaged or the tin is leaking.

The freshly crushed floral Picudo, sweet Hojiblanca and robust Picual olives from the Prado family's organic estates are cold-pressed. The result is an organic oil with tropical flavours of passion fruit and papaya.

The freshly crushed floral Picudo, sweet Hojiblanca and robust Picual olives from the Prado family's organic estates are cold-pressed. The result is an organic oil with tropical flavours of passion fruit and papaya. *Please be aware the 5 litre olive oil tins are fragile and can experience dents in transit. However, the seal is sturdy and the quality of the oil itself is not compromised. We will therefore not refund or replace any dented tins unless the seal itself is damaged or the tin is leaking.

This is a unique, artisan oil made from 100% Arbequina olives grown on a single estate in Toledo. Naturally creamy and delicate, it has aromas of banana and fresh grass, a ripe olive fruit flavour, low bitterness and a gentle peppery finish. After pressing, the oil travels to Plasencia in Extremadura where it is traditionally smoked for 15 days over holm oak wood in the same chambers used to produce Pimentón de la Vera DOP. This collaboration with Netasa, master makers of La Chinata paprika, gives the oil its distinctive, powerfully smoky depth. Production is strictly limited to the capacity of one olive farm, with each bottle individually numbered and sealed with wax. Perfect for drizzling over grilled meats and vegetables, finishing soups and sauces, or adding a rich, smoky note to everyday dishes.

Llagar de Oles is an extraordinary vinegar produced in Asturias, a lush region of Spain renowned for its cider-making heritage. This vinegar is made using the minimal intervention Orléans method: the oldest and slowest method of vinegar making. Aged in Chestnut barrels, it is made from apple varieties selected from the harvest of their own orchards. Considered amongst the best Asturian cider vinegars, its moderate acidity makes it a very versatile product.Taste profile: Aromas of fruit with notes of wood, complex and balanced cider flavours with hints of butterscotch. You can really taste the distinctive, crisp cider flavour. This vinegar pairs particularly well with roasted pork, but is also a great all-rounder in stews, pickles, fish and all kind of salads. Or try mixing it with carbonated water for a healthy, refreshing drink. Cook and vinegar expert Angela Clutton says "This cider vinegar was a total revelation to me when I first tried it! It is so different to so many cider vinegars – not least because it actually tastes of apples! It is made in a traditional style in the very special cider region of Asturias in the north of Spain.  It’s a delicious and versatile vinegar that’s perfect for pickles, fish and all kind of salads."

Valdespino Sherry Vinegar with PX originates from Sherry wine produced from the Palomino grape and grown in their renowned "Macharnudo" vineyard in Jerez and aged in American oak casks previously containing a selection of the best Pedro Ximenez sherries, for more than 6 years to obtain its mellow and rich character. The vinegar has a deep mahogany colour and is very penetrating on the nose with rich wood and PX notes, and is the perfect accompaniment for salads, fish and game. A 3-star Winner in Great Taste Awards 2023