Celebration Food Hamper
Jacquart Mosaique Brut Champagne NV
Award winning champagne, Jacquart Mosaique has a light, golden yellow colour with fine, long-lasting bubbles. The bouquet is lovely and fresh with fruity grape and pear hints mingling with intense notes of bread crust. Fresh and rather powerful on the palate creating a balanced overall impression with a lovely, long-lasting finish; spice bread and fruit flavours.
“They call this Mosaique because its made up of different wines from a whole mosaic of vineyards in the two best champagne zones – the Montagne de Reims and the Cotes des Blancs – and most of them are grand cru or premier cru, the top sites. But that”s not all. This is a non-vontage wine, and 20 per cent of the blend is of old reserve wines kept back to add richness. Add to that a period of three to four years when the wine lies on its yeast lees, soaking up the creamy softness they exude, and … well you”ll be getting thirsty. But it really works. There are so many mellow flavours flickering in and out of the wine: white bread crust, or is it yeasty dough? Probably both. Baked cream, milk chocolate or creme fraiche? All three. Biscuits, fluffy apples, a friendly foaming cascade of bubbles… very good stuff.” Oz Clarke, ‘My Top Wines for 2013’
Laudun Chusclan Côtes du Rhône Blanc Quatre Cepages 2016
Light gold colour, expressive nose of stone fruit and floral notes.
Laudun Chusclan Côtes du Rhône Rouge Quatre Cepages 2016
On the first nose, very present red fruit flavors, after aeration, to notes of fresh eucalyptus. This very flattering set in the mouth is combined with fine and silky tannins. We will retain from this cuvee its delicacy (nice sweetness), its generosity (density and structure) and especially its charm, elegance and finesse.
Hebridean Beechwood Smoked Salmon
A new smoked salmon from Hebridean that is prepared with wood smoke and a hint of peat as an alternative to their 100% Peat Smoked Salmon.
The starting point for this lovely product is the finest quality Altlantic salmon grown for Hebridean in the cool clean waters that surround their island home. In common with the Peat Smoked Salmon, complicated or novelty flavourings have been avoided and the fish is simply smoked with wood chippings from beech and the subtlest addition of local cut peat.
The result is a rich smoked salmon with a hint of sweetness that is best enjoyed on its own or with traditional accompaniments used sparingly – an equal mix of creamy horseradish and crème frâiche is excellent.
Stag Traditional Cocktail Oatcakes
Stag All Butter Puff Ayrshire Bonnet Cheese Straws
Seggiano Sicillian Organic Etna Olives
Booja Booja Champagne Truffles