The Luxury Gourmet & Champagne Hamper holds 19 items drawn from France, Italy and Spain: 3 cheese, 2 charcuterie, 1 conservas and 1 foie gras and terrines, packed in a 22-inch wicker hamper. Alongside them sit 2 bottles chosen to match the food.

Bollinger and a Pauillac

Two bottles: Bollinger PN17 for the caviar and the foie gras, and Chateau Gaudin Pauillac for the cheese and the charcuterie afterwards. Beluga at 30g, foie gras entier, and the full La Cerqua truffle range around them.

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 22-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.