Products
Haribo have gone Halloween crazy with their spookily themed gums and jellied sweets. Don’t be scared though – they might look spooky, but have the kind of typical Haribo taste that makes it easy to finish the packet in one sitting.
This spooky packet is squirming at the seams with snakes, spiders, bats and frogs. How terrifying. Freak you friends out, and hand out to trick or treat types, although you’d be forgiven for scoffing the spooky lot yourself.
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Hayman’s have been making sloe gin for years. Making it, but keeping it for their nearest and dearest. Now however, Hayman’s have given us entry into the club, bottling up their prized and coveted magenta nectar, and selling it to a thirsty public. Hayman’s Sloe Gin is a bitter sweet symphony of sweet and fruity sloe berries, and bitter gin. It is a stunning deep red colour, and looks rather regal and terribly British in with its blue and white labels against the back drop of the rouge liquor.
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Thorncroft, who make Heathly Thirst drinks, aim to make drinks that are “beautiful in the bottle and beautiful on the tongue!”. Iindeed, the new “Fruity Cherry Sensation”, which – if you’ll forgive the unimaginative description – can only be described as vibrantly cherry-red in colour, is a feast for the eyes before it’s even been opened. Healthy Thirst Cherry contains no added sugar, no preservatives, and is more than 50% juice, which, for a fizzy drink is mightily impressive.
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Take a wistful journey back to your childhood with this thoroughly British soft liquorice. Henry Goode’s Soft Eating Liquorice is the very first born and bred soft British liquorice. Unlike many run of the mill liquorices on the market, this moorish product has a superior soft quality that’s similar to fudge or marshmallows (you can literally squidge it into a ball with your fingers), which means you can chew to your heart’s content without losing any dentures!
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I’m always intrigued to see what Heston’s got up his sleeve at Waitrose. I don’t always love every boxed offering of his that hits the shelves, but more often than not, his nod towards different flavour combinations gets my curiosity going during the supermarket shop. His past experiments have included steak, ale and kombu pie (which didn’t taste all that unusual to me), mustard ice cream (much tastier than you think it will be), and his Royal wedding trifle (very different, and very easy to keep eating!
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If you’re on the lookout for alternative cooking oil, Hillfarm’s Rapeseed Oil is a great change to the ubiquitous likes of olive oil. Nothing wrong with olive oil of course, but if you’re after a different taste, this rapeseed oil lends a certain nuttiness to your culinary efforts, somewhere in between the flavours of sunflower and pumpkin seeds. You could liberally drizzle the oil over summer salads, or use it to crisp up your roast chicken in the oven, and roast those Sunday potatoes.
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Hunters, a family run company nestled in the historic North Yorkeshire town of Helmsley, are producers of all manner of traditional English food: patés, jams, relishes, and the likes. Everything from Hunters has a warm, traditional, very British feel to it and all of it oozes quaint English charm.
Hunters’ patés are coarse in texture. While some coarse pates are a stiff, unspreadable lump, Hunters’ pates are closer to a rillette in their softness, but still manage to retain a dense meatiness.
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Nobody seems to do smoothies quite as well as the people at Innocent. Full-mouthed gulps of their fruity range of drinks will have you hooked from the first sip. Whilst they fantastically refrain from adding any unnatural elements to their drinks, they are also hell bent on coming up with some of the greatest fruit flavours for their little bottles of juiciness. One that particularly stood out for us was the “slow release energy” combination of guavas, mangoes and goji berries – yes please I will have another, and another…
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If you love your tea, and you love a pressie – bear JING in mind. Jing Tea’s founder Edward Eisler certainly knows how to pay attention to detail when it comes to flavour and presentation.
Edward's love for tea started early on. His tea-drinking career began at the age of eight when he experimented at home with Assam, Ceylon and Lapsang Souchong teas. But it was a visit to a tea house in Prague when he was 16, that finally opened his eyes to the world of tea tastes and flavours.
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