The Grand Gourmet Hamper holds 17 items drawn from France, Italy and Spain: 3 cheese, 3 charcuterie, 1 conservas and 1 foie gras and terrines, packed in a 20-inch wicker hamper.

Blinis and a bigger tin

The caviar steps up to 30g and arrives with cocktail blinis, which is how it should be eaten. Around it, black truffle slices, white truffle butter and oil from La Cerqua in Umbria, Carloforte bluefin tuna from Sardinia and Bellota lomo from acorn-fed Iberico pigs.

Who makes it

The caviar is Maison du Cannes, graded Royal and tinned in France. Clos Saint Sozy make their foie gras in the Lot, in the traditional way. La Cerqua hunt and preserve truffle in Umbria. Acetaia Castelli age their traditional balsamic in Modena for twelve and twenty-five years under DOP rules. Carloforte still catch bluefin off Sardinia by the ancient tonnara method. None of these are lines we buy in from a wholesaler; we import them ourselves, which is the only way a hamper at this level makes any sense. You can read how protected designations work at the European Commission.

Packing and delivery

We pack this hamper in a 20-inch wicker hamper finished with raffia. Cheese and charcuterie travel chilled and keep well on arrival. We deliver across mainland UK and can send straight to the recipient with a handwritten card. See the rest of the range on our gourmet hampers page.

Serving suggestion

Serve the caviar cold, in the tin, set into crushed ice, and use the mother-of-pearl spoon – metal taints it. Blinis warm, creme fraiche optional, nothing else. Take the foie gras out of the fridge fifteen minutes before serving and cut it with a warm blade. Shave the truffle over something plain and hot. The cheese wants half an hour out of the fridge and cutting open rather than slicing thin.