Under £30

Crispy and light Spanish style potato crisps. The only ingredients are high quality potatoes, extra virgin olive oil and salt (also contains sunflower oil). Great with boquerones and gordal olives.

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."

Traditional bakes with flaked salt. For cheese, charcuterie and more. A fabulous snack with olives and a cold drink. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Delicious dipped in a creamy Canarejal.  

Cooked so that they retain a little bit of texture, these organic lentils are exceptionally versatile and can be used with equal confidence in slow cooked hot dishes or in salads with a vinaigrette.

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

Flageolet 'Verdina' beans are a rare variety grown in the lush, rain-soaked regions of Asturias and Galicia, with our latest harvest sourced from Galicia. The name 'Verdina' comes from the Spanish word 'verde,' meaning 'green,' which perfectly captures the vibrant hue of these beans. They are harvested early, before they have a chance to dry in the pod, and are then carefully dried in the dark to preserve their striking colour and exceptional flavour profile. Verdina beans are about 15mm long and flat. They are planted in May and need a lot of water (hence their origin in rainy Northern Spain) before being harvested in November. They are creamy, with a gentle flavour and very thin skin. Click here for a Verdina and Monte Enebro salad recipe. Click here for a Verdina beans and clams recipe. Harvested in Autumn 2025 Find out some cooking tips and tricks from Monika here

Handmade bakes, traditional in Andalucía. Endlessly versatile and perfect for grazing boards. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Perfect for hummus or roasted aubergine dip.

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."

Vibrant yet delicate, aromas of mandarin thanks to this blend of Albarino, Loureio & Caino grapes. A wine of great aromatic complexity, crisp aromas of mandarin, ripe melon and orange peel develop to delicate mineral, earthy and orange blossom notes. It is creamy with mineral touches that together with its fresh and mild acidity, offers aa pleasant and intense wine with a long finish. Best with Galician cuisine.

Our Catalan White Hooked Beans or Fesol del Ganxet are grown by Ramon Viura in the coastal mountains of Catalonia. These new season beans were harvested in Autumn 2024 and their freshness means they only need simple cooking. Serve with a fresh tomato dressing  or with grilled butifarra or toulouse sausages. They can also be served with a lamb roast, see recipe here. Harvested in Autumn 2025 Find out some cooking tips and tricks from Monika here

Hand-shaped and cut olive oil bakes with mild smoked paprika. Great on a sharing platter. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Ideal with a sour cream dip or sardine pate. A 1-star Great Taste Awards winner in 2025 Note from the judges: "Visually, these are stunning and appetising. Super crunchy on the palate with a hint of charring and delicate notes of smoked paprika wafting through. Well seasoned and portioned, we enjoyed these."

Unique fragrance & flavour. Golden colour. Elevates all ingredients - supreme any which way! The most expensive spice in the world has long been used in the Moorish influenced south of Spain. Each stigma is still picked by hand and it takes 250,000 flowers to produce 1kg of saffron stamens. This saffron is grown and picked in La Mancha, gives an intense colour to dishes and has a characteristic hay like flavour.

Concentrated sweetness. Rich grape varietal, intensified by sun-drying. Artisan drying & selection. ‘Pasas de Málaga (moscatel raisins) are under the protected designation of origin (PDO) of Málaga, which guarantees their quality and traditional production. Traditionally sun-dried moscatel grapes from Axarquía in Málaga, Spain. This is an autumnal product produced for the Christmas market, and traditionally served with a cheese board.

Smooth flavour, with perfectly balanced levels of salt and a pleasant aroma. The texture is even and non-fibrous.

*Please be aware the tins are fragile and can experience dents in transit. We will only refund or replace any dented tins if the product has been compromised or the tin is leaking. These large, "Castellano" chickpeas are processed in Navarra before being tinned. Cooked beautifully so that they retain some bite, whilst being tender and moist, they are remarkably versatile and ideal for casseroles, in salads or to make hummus. An excellent product if you want to make real fast food.

Smooth flavour, with perfectly balanced levels of salt and a pleasant aroma. The texture is even and non-fibrous.

The goat's curd cheese is fresh, clean and light in flavour with a melt-in-the-mouth texture. Smooth and light textured, it is yogurt-y and freshly goat-y in taste. It's a versatile ingredient for cooking, in sweet or savoury dishes. It can be used in salads, pasta dishes, dips, as a stuffing for roasted vegetables, in cheese cakes, tarts, and as an accompaniment to granola and fresh or stewed fruit. Learn more about how Elvira Garcia cheeses are made - watch the video here. Net weight: 270g

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

These top quality mussels are cultivated in the Galician estuaries in floating platforms called bateas. From the Ria de Arousa, the largest mussel farm in the world, they are larger and meatier than most. To prepare them to gourmet standards their hairs are cut with scissors to get a smoother mussel. They are boiled and then fried before being hand packed in a gentle, very fine, marinade made from fresh ingredients. These mussels are large and meaty and the escabeche is very gentle, warm with a slight sharp finish. The simplest way to serve these is to top a Sarriegui crisp with a mussel and down it in one or just with a piece of freshly baked sour dough. From the book "Brindisa - The True Food of Spain": "To add a touch of freshness and colour, drain the mussels from their tin, keeping the marinade to one side. Finely chop 1 medium ripe tomato, 1/4 medium red pepper and the white of spring onion and mix into the marinade. Put the mussels back in the tin and spoon the marinade over the top." A 1-star Great Taste Awards winner in 2024

Galicia is justly famed for its octopus cooks (pulpeiros) and its archetypal recipes "pulpo a la Gallega" and "pulpo a la Feria" which rely on the quality of the raw materials, the best of which, like this octopus, come from the coast of Morocco. These tentacles are steamed in their own juices and are tender, versatile and flavoursome. Use cold in salads, heat through in their juice or brown them quickly on the BBQ for stunning results. 

This paprika is produced in the La Vera DOP in Extremadura from peppers that have been grown in one of the 52 villages within the DOP. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills. This coarse ground pimentón is smoky and spicy with a pleasant warmth.

Mild, citrusy, mushroomy. Fine texture, velvety rind. Historic cheese, lovingly revived in the 80s. Garrotxa is a re-invention of a traditional cheese of the region; it has a rind covered with a grey natural mould, pell florida, and a bone white, dense, semi-hard paste. The aromas are fresh and lightly acid, the flavour has notes of citrus and mountain herbs. Net weight: wedge approx. 250g

Salty and sharp these capers are uniquely delicious; non-pareil in fact means “without equal” in French and it is applied to the smallest capers with the most delicate flavour. Capers are produced from the unopened flower bud of the caper bush (whilst caperberries are the fruit of the same plant). These buds are picked, dried in the sun and preserved in rock salt. They are a versatile ingredient, adding flavour to dressings and creamy sauces (try it with horseradish) or add to potato salads or eggs. They are a perfect partner to white fish.