And Union Bavarian craft beers at glug…

We don’t think we have ever seen a reaction to new beers like when the Bavarian-brewed And Union bottles arrived at glug…

And Union do things very differently. They like doing it that way and hope that you’ll like the fruits of their efforts.

In 2007, they started to work hand-in-hand with different brewmasters from small, regional Bavarian family-run breweries to create craft lagers and ales that they are not only proud to produce for our customers, but love to drink themselves.

And Union are independent – they are a trio of a father, a son and his long time business partner and friend. 

You can’t rush craftsmanship, and that’s why And Union’s traditional brewing processes take up to 16 weeks.

What we sell at glug…

And Union Friday IPAFriday Über IPA – an unfiltered India Pale Ale (6.5% abv) with a 10 week brewing tim

And Union’s take on the American-style IPA. Not for woosies!

  • Colour: Deep, hazy and copper
  • Aroma: Roasted tangerine and peach cobbler
  • Palate: Crème brûlée and ripe tropical fruit
  • Finish: Fresh ginger and effervescent hoppy dryness
  • Hops: Hallertau aroma hops and American hops
  • Pairing: North indian curries, bbq, cajun, schezuan, strong cheddar and currywurst.

And Union Sunday IPASunday easy pale ale – unfiltered pale ale (5.5% abv) with an eight week brewing time

Balanced and gently spiced. An ‘easy-like-Sunday-morning’ pale ale.

  • Colour: Golden and hazy orange sunset
  • Aroma: Orange peel and fresh flowers
  • Palate: Tangerine and grapefruit. Rich malt
  • Finish: Citrusy, resiny and hoppy loveliness
  • Hops: Hallertau aroma hops and American hops
  • Pairing: Seafood, shellfish, fried foods, mature cheeses and spicy pork.

And Union Handwerk IPAHandwerk every day ‘all-day’ IPA – an unfiltered India Pale Ale (5.5% abv) with an eight week brewing time

Zippy, fresh and fruity. A gentle introduction to the IPA.

  • Colour: Hazy and copper orange
  • Aroma: Baked apricot and wild honey
  • Palate: Tropical fruit
  • Finish: Lingering fruit, malt and herbal hop
  • Hops: Hallertau aroma hops and American hops
  • Pairing: Cream-based pastas, fried foods, mature cheeses and curries.

And Union unfiltered lagerBrewers & union unfiltered Helles – ‘Unflt lager’ unfiltered helles lager (5% abv) with a six week brewing time

An old school lager. 

Unfiltered, unpasteurised and bursting with flavour.

  • Colour: Hazy and pale straw
  • Aroma: Fresh hay and lemon rind
  • Palate: Malty citrus and brioche
  • Finish: Biscuity smoothness with crisp hop freshness
  • Hops: Hallertau aroma hops.
  • Pairing: Appetisers, spicy foods, calamari, oysters, prawns, pork chops and salami.

And Union Bern Strein Amber LagerBern Stein – an unfiltered amber lager (5% abv) with an eight week brewing time

A wholesome, toasty lager.

Amber in colour and amber in name (Bern means amber in German).

  • Colour: Hazy and toasted chestnut
  • Aroma: Baked apple. Caramel biscuit
  • Palate: Buttery, salted caramel and malt 
  • Finish: Dry and nutty
  • Hops: Hallertau aroma hops
  • Pairing: Braised lamb, roast chicken, ribs, duck, seared tuna, beef carpaccio and cheddar.

Brewers and Union dark lager‘Neu blk’ unfiltered dark lager –  an unfiltered dark lager (5% abv) with an eight week brewing time

A rich and complex yet refreshing lager.

We think it is the coolest looking bottle in the range – it tastes even better!

  • Colour: Freshly steeped coffee
  • Aroma: Toasted malt and dark berry
  • Palate: Rich dark roasted malt and dark fruit
  • Finish: Light and bouncy. Bitter chocolate
  • Hops: Hallertau aroma hops
  • Pairing: Oxtail, game, stews, beef sausages, burgers and steak.

And Union Beat of the Deep Heller Bock‘Beast of the deep’  – an unfiltered Heller Bock (6.5% abv) with a 10 week brewing time

A naughty, creamy and decadent lager.

But, beware of the beast!

  • Colour: Hazy and deep golden 
  • Aroma: Honey, tropical fruit and marzipan 
  • Palate: Creamy, chewy, honey and rich malt 
  • Finish: Citrus peel and lingering biscuit 
  • Hops: Hallertau aroma hops
  • Pairing: Gammon, eisbein, pork crackling. German-style pork sausages and pulled pork.

And Union Steph WeissSteph Weiss – an unfiltered wheat bier (5% abv) – with an eight week brewing time

A true and traditional unfiltered Bavarian Weiss with a twist …

  • Colour: Hazy and golden sunshine
  • Aroma: Vanilla, all-spice, clove and tropical fruit
  • Palate: Smooth and creamy. Plantain richness
  • Finish: Custard cream. lime zest and tropical fruit
  • Hops: Hallertau arma hops
  • Pairing: Salads, sushi, salmon, lobster, eggs, carbonara, emmentaler and sandwiches.

Touro Tripel (750ml) – an unfiltered strong (10% abv) blonde Belgian ale with a 16 week brewing time

And Union Touro TripelTouro tripel blonde is a wickedly rich strong blonde ale with a creamy palate and a fruity, spicy, malt flavour.

Huge and complex.

This golden beauty is brewed with three times the normal amount of barley and is refermented in the bottle.

Big enough for bold dishes, but elegant enough for refined tastes.

Its initial sweetness is deftly balanced by a floral hoppiness.

Food pairing: Game, rich fish, mild rich curries, duck, mature cheeses and cigars. More-ish …

And Union Der Graf von BavariaDer Graf von Bavaria – an alcohol free Bavarian wheat bier (0.4% abv) – with an eight week brewing time

Brewing art meets science.

And Union take their craft brewed Bavarian wheat bier and send it off to remove the alcohol via a patented vacuum process.

The result is refreshingly surprising.

And (according to And Union) its all-natural isotonic properties make it the perfect sports drink!

Want to know more?

Thanks to And Union for the information and images on this page. Main image by Ian Clarkin.

Moz’s (pickled) onion rings – a mmm… recipe

Moz's (pickled) onion rings
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
  1. 3 large red onions, peeled and sliced into half moons
  2. 4 tbsp olive oil
  3. 6 dried bay leaves, crumbled (or 1 tsp Herbes de Provence)
  4. ½ tsp marjoram
  5. Pinch of ground allspice
  6. 125ml Aspalls cider or red wine vinegar
  7. 1 Isle of Wight garlic clove, finely chopped
  8. 1 tbsp dark brown sugar
  9. Large pinch whole cumin seeds
  10. Maldon sea salt flakes to taste
  1. Separate the onion slices into half moons and mix with all the other ingredients until well coated.
  2. Leave covered in an airtight container, either at room temperature for three hours, or overnight in the fridge, shaking or stirring occasionally.
  3. Use within two days (but unlikely to last that long as they are so delicious), or store in a sterilised jar for up to a year.
mmm... and glug...
All ingredients are available from mmm… and glug…

The onions came from the Grainger Market.

More recipes from mmm…

Simone’s spicy smoked paprika wedges – a mmm… recipe

Spicy smoked paprika wedges
Serves 4
These wedges smell seriously amazing when they are cooking – even better they taste great too! The paste also works well with chicken wings and drumsticks (adjust cooking times accordingly) and makes a lovely marinade for BBQs too. It isn’t a recipe – just something you can put together in a couple of minutes and makes your kitchen smell amazing (did we mention that before?)
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
  1. 1 tsp of smoked paprika/pimenton (we used sweet smoked, but you can also use semi-sweet or hot smoked)
  2. 2 tbsp of Mutti tomato puree (the double concentrate purees work best)
  3. 3-4 tbsp of oil (we used our Herdade Portuguese olive oil – but you can also use rapeseed oil too)
  4. 600 – 700g of uncooked potatoes cut into wedges, cubes, chips or whatever you fancy
  5. Juice of half a lemon
  6. Parsley to garnish (optional).
  1. Mix the paprika, puree and oil together in a dish
  2. Put your potatoes in a pan and add the paste
  3. Put a lid on the pan and shake for a few seconds to coat the potatoes
  4. Season with salt and pepper
  5. Add the coated potatoes to a pre-heated oven tray (oven set to 220°C/428°F) and leave for ten minutes
  6. Then turn the potatoes and reduce the oven temperature to 180°C/356°F and cook for a further 35 minutes or until they start to char
  7. Just before serving squeeze the juice of one lemon onto the potatoes and garnish with parsley (optional).
  1. If you are feeling like a bit more heat use our Gran Luchito smoked chilli ketchup instead of tomato puree – spicy!
mmm... and glug...
All of the ingredients came from mmm…

The potatoes came from the Grainger Market.

More recipes from mmm…

Chickpea, kidney bean and spinach Shemins Pastes curry

Chickpea, kidney bean and spinach curry
Serves 4
A quick, easy and delicious curry using Shemins Pastes and other ingredients from mmm... (as well as spinach from our favourite greengrocer in the Grainger Market)
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
  1. 1 medium onion
  2. 1 tbsp of cooking oil
  3. 1 400g can of chopped tomatoes
  4. 100g of Shemins curry paste (we used the mild)
  5. 1 400g can of chickpeas
  6. 1 400g can of kidney beans
  7. 200g of fresh spinach
  8. Juice of half a lemon.
  1. Fry the chopped onion until golden brown then add the tomatoes and curry paste.
  2. Simmer for 7-8 minutes (adding a little water if needed) then add the chickpeas, tomatoes and spinach.
  3. Cook for a few minutes then season to taste and add the juice of half a lemon.
  4. Serve with rice, naan or whatever you fancy.
  1. We had a jar of Mr Vikkis mango chutney to hand - well, you have to have a bit of mango chutney with a curry after all!
mmm... and glug...

Recipe courtesy of Shemins Pastes, which are available at mmm…

More Shemins’ recipes are available here.

More recipes from mmm…

Camel Valley English wines at glug…

camel-valley-logoCamel Valley have been producing award-winning, world-class wines in a beautiful corner of Cornwall (yes Cornwall) since 1989.

What is it that makes their wines so popular with our customers at glug…?

It’s really quite simple – an idyllic setting on sun-drenched slopes near the famous Camel River; excellent grapes that perfectly suit the soil and climate; a respect for traditional vineyard practices combined with a modern approach to wine making and, most importantly, a passion for creating wines that provide pure pleasure…

What we sell at glug…

2012 Camel Valley ‘Cornwall’ Brut (IWC Silver Medal Winner)

This went down well (to say the least) when we took part in the 2015 Newcastle Wine Fair, organised by the Newcastle Wine School.

Served in Rick Stein’s world-famous Seafood Restaurant and Nathan Outlaw’s iconic two Michelin Star Restaurants. ‘Excellent’, Richard Erlich, Wine Critic Independent on Sunday.

2012 Camel Valley 'Cornwall' BrutJane Maquitty (Times) ‘top Jubilee choice’ and Matthew Jukes, Mail Weekend 5 May 2012: ‘One of the most intricately assembled wines around.

Makers Bob and Sam Lindo throw their heart and soul in to every wine they produce – sheer beauty.’ Olly Smith, Mail on Sunday 24 April 2011: ‘Fresh and pinging with a joyful sense of celebration. Magnificently vibrant and alive with fruit’.

Waitrose Weekend Magazine: ‘You can’t go wrong with Camel Valley, a delicious vintage fizz with as much complexity as a Champagne Grande Marque.

Camel Valley is a national treasure with flavours fit for a King and Queen’. Jamie Goode, Express:

‘I just love this beautifully balanced fizz.’ Oz Clarke: ‘Britain’s best value sparkler’.

International Wine Challenge Silver Medal Winner.

2012 Camel Valley ‘Cornwall’ Pinot Noir Rose Brut (IWC Gold Medal And Trophy Winner)

Winning three Gold medals and three Trophies in 2014 was a stunning result for this 2012 vintage.

2012 Camel Valley 'Cornwall' Pinot Noir Rose BrutThe awards include the Sparkling Rose Trophies and Gold medals in the International Wine Challenge, the United Kingdom Vineyards Association and the South West Vineyards Association competitions.

Described by Victoria Moore as ‘a triumph, it’s completely delicious – like a wild cherry blossom nose-kiss’.

Jane Macquitty, the Times critic writes: ‘Camel Valley’s strawberry scented Pinot noir rose Brut is ‘the best …’.

Recommended by Saturday Kitchen’s Olly Smith and a strong pedigree: The 2010 vintage won a Decanter World Wine Award Gold medal, the UKVA Trophy for the best Sparkling Rose in England and was awarded first place in the MWs tasting of 90 English Sparkling wines in 2012.

2013 Camel Valley Bacchus

Matthew Jukes, Daily Mail Weekend: ‘THE UK’s NUMBER ONE ESTATE.

2013 Camel Valley Bacchus“Every wine from CV is a joy and I have picked out my favourite dry white wine, made from the accurately named Bacchus grape, for you to savour.

“For the umpteenth year in a row, this is my favourite dry white English wine. It’s world class.

“Get in quick, this citrus-soaked beauty always sells out fast”

2014 UK Vineyards Association Silver Medal Winner

A distinctive fruity bouquet and a grapey flavour. Perfect with seafood.

Recommended by Fiona Beckett, Guardian Magazine 7th May 2011 and featured in the Michel Roux TV series.

2013 Camel Valley Rose

2013 Camel Valley RoseJilly Goolden ‘Lovely … a good rosé like this has enough dryness and depth of flavour to compliment every style of food.

“I can’t believe it’s English!’ Daily Mail 25 September 2014.

A light rosé with intense strawberry aromas.

This rosé has been made dry and goes beautifully with barbecued mackerel, and is perfect for sipping al fresco.

A real hammock wine! Made from 100% Pinot Noir.

Want to know more?

Thanks to Camel Valley for the information and images on this page. Main image by Ian Clarkin.


The Tomato Stall – Isle of Wight tomatoes at mmm…

The Tomato Stall at mmm logoThe Tomato Stall have been growing speciality tomatoes on the Isle of Wight for over 30 years, where the high sunshine levels and maritime climate create the perfect environment to produce the ripest and tastiest tomatoes.

They are passionate about taste, trialling over 200 varieties each year on our quest for the finest flavours.

From the vibrant heirlooms to the sweet Piccolo, their diverse range of tomatoes are carefully selected to offer customers at mmm… the very best of British.

The Tomato Stall’s range of tomato inspired products is made using only the finest Isle of Wight Tomatoes.

What we sell at mmm…

Isle of Wight Tomatoes Slow Roasted with Basil Oil

The Tomato Stall Slow Roasted with Basil OilSlow roasted Isle of Wight tomatoes drenched in a light, naturally flavoured basil infused sunflower oil.

Fantastic on their own or added to pasta, salads or pizza.

Made with:

  • Slow Roasted Isle of Wight tomatoes
  • Basil infused sunflower oil
  • Sea salt.

Refrigerate below 5°C and once open, consume within five days.

Isle of Wight Tomatoes Oak Roasted with Garlic Oil

The Tomato Stall Oak Roasted with Garlic OilRoasted Isle of Wight tomatoes gently cold smoked over oak and drenched in a garlic infused sunflower oil.

Fantastic on their own or added to pasta, salads or pizza.

Made with:

  • Oak roasted Isle of Wight tomatoes
  • Garlic infused sunflower oil
  • Sea salt.

Refrigerate below 5°C and once open, consume within five days.

Isle of Wight Tomatoes Oak Roasted With Sunflower Oil

The Tomato Stall Oak Roasted with Sunflower OilRoasted Isle of Wight tomatoes gently cold smoked over oak and drenched in a subtle smokey oil.

Fantastic on their own or added to pasta, salads or pizza.

Made with:

  • Oak Roasted Isle of Wight tomatoes
  • Sunflower oil
  • Sea salt.

Refrigerate below 5°C and once open, consume within five days.

Isle of Wight Green Tomato Chutney

The Tomato Stall ChutneyA classic blend of green tomatoes, apples and sultanas with a few chillies for extra bite.

Makes a great accompaniment to your favourite cheese.

Made with:

  • Green Isle of Wight tomatoes
  • Malt vinegar
  • Onions, apples, raw cane sugar, sultanas, muscovado sugar, fresh red chillies, fresh ginger and sea salt.

Shake before serving. Once opened, refrigerate below 5°C (it gets better with age!)

Isle of Wight Tomato Chilli Jam

The Tomato Stall Chilli JamA sweet and spicy jam perfect for cold meats or cheese and biscuits and sure to make a long lasting impression.

Made with:

  • Fresh Isle of Wight tomatoes
  • Raw cane sugar
  • Roasted Isle of Wight tomatoes
  • Cider vinegar, citrus pectin, red chilli, tomato puree, ginger and chilli powder.

Shake before serving. Once opened, refrigerate below 5°C (it gets better with age!)

Isle of Wight Tomato Relish

The Tomato Stall RelishA delicious sticky relish ideal for serving with meat or cheese.

A Tomato Stall classic!

Made with:

  • Fresh Isle of Wight tomatoes
  • Onions, cider vinegar and raw cane sugar
  • Fresh ginger, garlic, mustard seed, fresh red chilli, Birds Eye chilli and red chilli powder.

Shake before serving. Once opened, refrigerate below 5°C (it gets better with age!)

Isle of Wight Tomato Passata

The Tomato Stall passataThe ultimate cooking ingredient, bringing true tomato flavour to any dish, packed with lycopene and no added salt.

Perfect for pasta sauces or topping a home made pizza.

Made with:

  • 100% freshly picked Isle of Wight tomatoes
  • Nothing else!

Shake before serving. Once opened, refrigerate below 5°C.

Oak Roasted Tomato Infused Balsamic

The Tomato Stall Oak Roasted BalsamicMade in small batches on the Isle of Wight by Wild Island.

Our oak roasted tomatoes are steeped in Balsamic of Modena for a minimum of two weeks to infuse the full flavour in this award-winning balsamic.

The result is a unique, wonderfully balanced taste that adds soul to so many dishes.

Made with:

  • Balsamic Vinegar of Modena
  • Sugar
  • Oak smoked Isle of Wight tomatoes.

Store in cool dark place away from direct sunlight.

And last, but by no means least …

Seasonal fresh heirloom tomatoes (please contact us for news on availability this summer)

With over 40 varieties grown every year The Tomato Stall are passionate about taste, trialling over 200 varieties each year on their quest for the finest flavours.

From the hearty beef to the naturally sweet Piccolo, their diverse range of tomatoes are carefully selected to offer you the finest quality and best taste.

Beef tomatoesBeef – large, juicy tomatoes perfect for eating fresh these tomatoes offer spectacular flavours to match their size.

Extremely versatile, they can be used in a variety of cooked dishes or seasoned and drizzled with olive oil for a simple but delicious salad.

Kumato tomatoesKumato – this unique tomato is sweeter than average and extremely versatile. When the skin is dark green the taste is mild and the flesh firm, great for slicing.

As it ripens to a chocolate brown it takes on a sweet and slightly spicy aroma, perfect for salads.

Allowed to develop to a dark red tinge the fruit becomes juicier and acquires a very sweet flavour.

Classic large vineClassic Large Vine – deep red in colour with a distinctive fresh aroma and boasting full, vine ripened flavours these well-known tomatoes should not be overlooked.

Ideal as a healthy and tasty addition to a variety of dishes from sandwiches to salads, they will continue to ripen and improve if left on the vine at home.

Piccolo tomatoesPiccolo – high in flavour, beautiful in colour and small in size the Piccolo is the ultimate cherry tomato.

These delightful little orbs are super sweet to eat and great for snacking, salads or cooking.

The perfect variety for bruschetta and a true sweet treat.

Red mini plum tomatoesRed Mini Plum – a delicious plum that stands out due to its deep red colour, this tasty tomato has few seeds and a medium juice content and is blessed with a subtle sweet flavour.

For an incredible tomato salad mix with sliced golden mini plums shot of colour.

Golden Mini Plum – delicious and colourful these compact tomatoes lack nothing when it comes to their amazing flavours.

Golden mini plum tomatoesThe perfect salad companion.

They are also great for putting in lunch boxes.

And they will not hang around for long due to their sweet and convenient nature.

Red Tiger tomatoesRed Tiger – a beautiful bright red tomato featuring distinctive gold and green stripes.

Boasting a distinctive flavour both tart and sweet it is perfect for salads and sandwiches with delicious and juicy flesh.

As the fruit ripens the colour fades to a lovely deep orange.

Green Tiger tomatoesGreen Tiger – the dark green colour and distinct zebra stripes ensure this tomato stands out in any dish.

The flesh is bright green with a sweet and tangy taste.

Although perfectly edible raw (once ripened), these tomatoes really come into their own when cooked and are ideal for roasting or making into chutney.

Golden Cocktail tomatoesGolden Cocktail – these colourful and compact tomatoes come fully loaded with intense fruity flavours ranging from tart to sweet.

They are also delicious whole in salads or sliced and thrown into Mediterranean inspired dishes.

Red cocktail tomatoesRed Cocktail – bright and shiny tomatoes that strikes a good balance between sweetness and acidity.

A delicious and healthy snack in their own right, they can be thrown into just about any main dish or stuffed with cheese or fish for a delicate appetiser.

San Manzano tomatoesSan Manzano – widely considered to be the perfect plum, this delicious tomato is recognised by its intense red colour, slightly larger size and elongated shape.

The firm flesh is rich in flavour and it has fewer seeds and less than water than most, making it ideal for cooking.

Marmonde tomatoesMarmonde – a distinctive heirloom variety, this handsome beef tomato features a fabulous flavour and firm meaty texture.

Rich and intense, it has become a chef’s favourite and is found on the menu of many a restaurant.

Want to know more?

Thanks to The Tomato Stall for the information and images on this page.

Shemin’s curry pastes at mmm…

Shemin’s Indian and Thai Curry Pastes at mmm… are a deliciously authentic, multi-award winning curry paste range, based on traditional family recipes.

Whilst growing up in Uganda, some of Shemin’s most treasured memories were of her mother preparing food in the courtyard of the kitchen.

She was surrounded by foods flavoured with fresh fragrant herbs and spices, and a love for great cooking.

Inspired by these memories, Shemin created a range of fresh curry pastes based on her traditional family recipes.

You can use these versatile pastes to make a huge range of delicious Indian and Thai food including all your favourite curries.

As TV Chef James Martin said about Shemin’s pastes himself: “A curry to beat any takeaway in 15 minutes. Now that’s magic.”

What we sell at mmm…

Shemin’s Thai Green Curry Paste (100g)

Shemin's Thai Green curry pasteThis Thai Green Paste is made from a combination of delicious Thai flavours including:

  • Fresh lemongrass
  • Coriander
  • Galangal
  • Green chillies
  • Kaffir lime leaves.

Perfect with pork, seafood or chicken.

Shemin's mild Indian curry pasteShemin’s Mild Indian Curry Paste (100g)

Perfect for those of you who like their curries with just a touch of heat.

Grab a copy of Shemin’s free recipe book for some great ideas, including Korma and Lentil Curries.

Shemin’s Medium Indian Curry Paste (100g)

Shemin's medium Indian curry pasteAll of Shemin’s fresh ingredients mixed in with just the right amount of chilli.

This paste will give you a perfect medium heat for those who like a bit of spicy heat, but not too much!

Great with Shemin’s Rogan Josh and Vegetable Curry recipes.

Shemin’s Hot Indian Curry Paste (100g)

Shemin's hot Indian curry pasteIt’s got quite a kick to it!

But you still get all those lovely fresh flavours coming through.

Grab Shemin’s free recipe book for some great ideas, including Chicken Jafrezi and Tarka Dahl.

Shemin’s Seafood Spice Paste (100g)

Shemin's Seafood spice pasteShemin’s Seafood Spice Paste is the perfect marinade to spice up your seafood dishes.

It is also an amazing curry paste for lentil and vegetable curries.

Grab Shemin’s free recipe book for some great ideas, including Prawn Pakoras, Spicy Salmon Fishcakes, Grilled Masala Fish and many more!

Want to know more?

Thanks to Shemin’s for the information and images on this page.


Olives Et Al at mmm…

Olives Et Al at mmm...Our customers at mmm… love the marinated, stuffed and pitted olives and more from Dorset-based Olives Et Al.

As well as award-winning olives, they also produce olive oil, snacks, nuts, dressings, sauces and antipasti food.

It is over 22 years since Giles and Annie’s year-long honeymoon trip around The Med, Middle East and North Africa, really did turn out to be the ‘holiday of a lifetime’ as it created the backbone of who Olives Et Al are today.

They were away for a little under a year during which time they travelled across the top of North Europe, through Turkey, into Syria and down to Jordan, into the West Bank and Israel then back to Jordan and onto Sinai and Libya.

During the trip they collected recipes from everywhere and in October 1993 sold their first jars of olives at the Rural Living Show in Bath.

Ever since then the Olives Et Al team have been faithfully re-creating those recipes, and finding many more, using traditional methods and top notch ingredients from the best suppliers they can find.

What we sell at mmm.. and glug…

2_rosemary_and_garlic_copySunshine rosemary and garlic olives (250g) 

Fancy a bit of sunshine?

These mixed green Amphissa and dark Kalamata olives naturally infused with sun dried tomatoes, garlic and rosemary will have you reaching for your sunnies and the Chablis from glug…

The rosemary and garlic infused oil is lovely to use in all manner of dishes, but it’s particularly perfect with lamb.

2_chilli_and_garlicClassic chilli and garlic olives (250g)

Nicely warm and spicy and one of Olives et al’s all-time best sellers.

Mixed Amphissa and Kalamata olives marinated in chilli infused extra virgin olive oil with garlic and black pepper.

Enjoy these with a good beer and then marinade whatever you like in the oil.

We prefer steak, but hey, just go with whatever floats your boat say Olives Et Al.

2_basil_and_garlic_copyPistou basil and garlic olives (250g)

Olives Et Al discovered this recipe down in Provence – the Pistou refers to the Provencal version of Italian Basil Pesto – the French simply use basil, garlic and oil.

Wonderfully rich and fresh French recipe inspired by the blue skies of Provence, these basil and garlic Amphissa olives taste clean and fresh – an Oliveer favourite!

The basil infused extra virgin olive oil makes for a great salad, pasta or pizza dressing after the olives have been eaten.

2_cumin_and_corianderMoorish cumin and coriander olives (250g)

Marinated in extra virgin olive oil with cumin, coriander and cardamom.

These rich, fragrant and full bodied Kalamata olives, prepared to an old Moroccan recipe, are one of Olives Et Al original recipes and an all-time best seller.

Truly deep, rich and aromatic with a dark chocolate note these make the perfect partner for a nice glass of red.

Use the oil for roasting veg scattered with Dukkah  from mmm…

2_lemon_and_corianderVerde lemon and coriander olives (250g)

Fragrant citrus infused Amphissa olives prepared to an old Spanish recipe of lemon, coriander and garlic.

Crisp and fresh it’s perfect with a glass of white wine.

Or enjoy for breakfast if you’re feeling particularly Spanish.

Do remember to use the naturally flavoured extra virgin olive oil after you’ve finished the olives.

800x800_1Smoky chipotle olives (250g)

Like your chilli hit to be a warm and smoky hug rather than a prod with a red hot poker?

These smoky chipotle chilli olives feature whole Amphissa olives, marinated in extra virgin olive oil naturally infused with chipotle chillis.

Did you know that it takes 10 kilos of jalapeños to make 1 kilo of chipotles?

8x8_smoked_kalSmoked Kalamata olives (250g)

Naturally ripened Kalamata olives gently and traditionally smoked over oak and marinated in extra virgin olive oil.

Olives Et Al smoke the olives over oak chippings for around 16 hours before steeping them in extra virgin olive oil.

Use a spoonful of the smoked extra virgin olive oil from the jar to make scrambled eggs – truly superb.

2_tapenade_provencalFrench-inspired Tapenade Provencal with anchovies (160g)

Just so as you know Tapenade originated in Marseille in the 19th Century and the ingredient that gives it its name are capers.

Without capers a tapenade just isn’t. Olives Et Al’s really is unlike any other: coarse, full bodied and powerful mix of olives, capers, garlic, anchovies, oil and spices is still the best we’ve ever made or eaten.

Cracking with with chicken, lamb, roasted vegetables or dips.

2_morrocan_inspired_tapanade_marocaineMoroccan inspired Tapenade Marocaine with preserved lemons (160g)

Fresh and zestful twist on classic tapenade this boasts a lemony kick adding a citrus note to dishes.

Amazing invention of Olives Et Al (if they do say so themselves) and a firm favourite with the Sunday Times.

They have taken out the anchovies from their Tapenade Provencal and replaced them with Moroccan Preserved Lemons for a really fresh and zesty sauce.

2_levant_inspired_corriander_redchili_pestoLevant-inspired coriander and red chilli pesto (135g)

Based on a Yemeni recipe for their fiery chilli sauce called Zhoug this is Olives et al’s version – still fiery and with a huge depth of flavour.

We’ve discovered that spread thinly over salmon fillets before baking works really rather well.

Also great through couscous or bulgar wheat. try it and let us know.

2_red_pepper_almond_pestoCatalan-inspired red pepper and almond pesto (135g)

Based on an original Catalan recipe for Romesco sauce Olives Et Al discovered in Tamariu this pesto is ideal with all sorts of pasta, grilled fish or chicken.

Spread it over white fish before grilling and then simply plonk over a salad dressed with the pesto mixed with a little olive oil for a simple supper or elegant starter.

Proper Genovese basil and pine nut pesto (135g)

2_proper_genovese_basil_pinenut_pestoIt took Olives Et Al 18 years to perfect this. Which is why has the number 18 on the label (as well as a well-deserved Great Taste award).

Made with 45% fresh basil sourced from the Ligurian region in Northern Italy, along with whole pine nuts, traditional parmesan cheese that has been aged for 30 months, extra virgin olive and sunflower oils.

Perfect stirred through pasta.

Or use as a dip with crusty bread or on the base of tarts and quiches.

2_north_african_style_red_chilli_harrissa_sauceNorth African-inspired red chilli harissa sauce (180g)

Olives Et Al first found Harissa when journeying through Egypt.

It was served over Kushari – a sort of rice, lentil and pasta dish and they fell in love with it.

Their own harissa is wonderfully fiery and aromatic adding intense flavour to all sorts of dishes like tagines, couscous, dips, sauces or even fish.

Or try it stirred into mayonnaise for a warm dip.

2_eygptian_inspired_spiced_dukkahEgyptian-style spiced Dukkah aromatic rub (90g)

Olives Et Al  discovered Dukkah in Egypt where it’s served as a side dish to dip oil basted bread into as a hors d’oeuvre.

Made with roasted almonds, hazelnuts, cumin, coriander, sesame and spices all freshly roasted and ground by Olives et al.

They use it almost daily; scattered into a salad, over roasting veg or spuds, mixed with oil as a meat rub.

Stir into salads, rice or straight over roasted vegetables.

2_lemon_and_dillCitrus lemon and dill dressing (250ml)

Created this to go over simply prepared fish but it’s equally at home stirred into crushed potatoes.

With its fresh and citrus notes it’s just the thing for fish or the perfect Summer salad dressing.

Also pretty good for dunking bread in, too.

2_pink_grapefruitMojo pink grapefruit dressing and marinade (250ml)

Inspired by a Caribbean sauce from the Cayman Islands known locally simply as Mojo Sauce.

Olives Et Al Pink Mojo was developed by Daisy in their kitchen and it hasn’t looked back since.

Happily unusual, wonderfully versatile and loved by all.

Try Pink Mojo with fish parcels on the BBQ – brush a square of foil with oil, add a dod of fish, slosh of Mojo, seal the parcel and steam for 5-10 mins.

2_mustard_and_herbProper mustard and herb dressing and marinade (250ml)

A twist on a classic vinaigrette this is made from extra virgin olive oil and white wine vinegar infused with garlic and Herbes de Provence.

For a thicker, mayonnaise style try whisking it into beaten egg with a spoonful of Dijon.

If you’re really daring then try using the mix to make a mustard and herb omelette.

2_beetroot_and_thymePunchy beetroot and thyme dressing and marinade (250ml)

Earthy and rich dressing that lends real colour and flavour to salads of all styles. Very British.

The natural sweetness of beetroot is complemented by fresh thyme and hints of ginger for a real deep, rich and earthy dressing.

For a thoroughly British dish to stir the cockles of your heart and gird your loins, stir into soured cream and serve with smoked salmon.

Also stir into hummus for a refreshing dip.

2_shallot_and_orangeRich shallot and orange dressing and marinade (250ml)

Surprisingly springy and zestful dressing made from extra virgin olive oil, orange juice and wine vinegar infused with orange zest and shallot.

Use to marinate all types of meat, prawns or duck or dress a simple salad.

This dressing needs a real good shake to mix all the flavours.

Great with salads, pasta and couscous.

2_chilli_and_gingerSpicy chilli and ginger dressing and marinade (250ml)

Originally conceived and created to be the perfect accompaniment to Thai Crab Cakes this is a devilishly good chilli and ginger sauce.

Great for dipping, dressing or dowsing fishcakes, crab cakes, stirring into mashed spud, or spicing up any pasta dish.

Also wonderful sloshed over new potatoes.

2_beetroot_and_thymeTart raspberry and mint dressing and marinade (250ml)

Very summery dressing that just makes the best partner for duck.
Slash a duck breast, pour over the Raspberry and Mint and marinate for 30 mins; cook the breast in a very hot pan, slice thickly and plop over a dressed salad – simple.

Lovely on a summers day to banish the grey of winter.

Great on a grey day to remind you of summer.

Want to know more?

Thanks to Olives et al for the information and images on this page.

Newcastle Wine Fair

We were delighted at glug… to take part in the 2015 Newcastle Wine Fair, held in the wonderful setting of The Old Assembly Rooms, Newcastle.

Newcastle Wine Fair - Max and SimoneNewcastle Wine School and Guest Wines’ event was once again the region’s largest independent wine fair.

We had a great afternoon giving hundreds of local wine lovers (as well as curious tasters) the opportunity to taste Max’s selection of delicious wines from glug…

And we also got to chat with so many people about our amazing range of food and drink at mmm… and glug…

The event was a huge success and we are looking forward to taking part in the 2016 event.

What we sell at glug…

Here is our selection of wines that we took to the event. They are all regulars on our shelves, along with many other great choices.




The Chilli Jam Man at mmm…

The Chilli Jam Man’s chilli jams have developed a real following amongst our customers at mmm… since we first put them on our spicy shelves.

The Chilli Jam Man spent years developing chilli jam recipes to tantalise and sate the taste buds as he just couldn’t find exactly what he wanted.

His chilli jams are all about making the best flavour coupled with just the right level of heat for your taste buds.

All of his chilli jams are lovingly hand crafted in Yorkshire after years of experimenting to get the taste and texture ‘just right’.

What we sell at mmm..

Bhut Jolokia chilli jam (heat rating 9.1 out of 10) – blisteringly hot. Made from the hottest commercially available chilli in the world, the Bhut Jolokia.

In 2010 this jam won the Fiery Foods National Chilli Award for ‘The Best Chilli Jam/Sweet Chilli Sauce’.

In 2011 he went one better and it won ‘The Best Extract Free Naga Sauce’.

Garlic chilli jam (heat rating 6 out of 10) – for the garlic lovers out there, this jam has lashings of lovely garlic.

This jam mixed with mayo was the inspiration for ‘Jamonnaise’, awesome with melted cheese, mixed into burgers or just on the side of a plate with some chips.

Ginger chilli jam (heat rating 7 out of 10) – 0ne for the vampires! No garlic, just gorgeous ginger.

This is lovely with fish or chicken with some spring onion, just think of chinese chilli ginger and spring onion dishes and you’re there!

The Chilli Jam Man loves it on melon for a sweet cool to hot sharp contrast.

Hot Chocolate Orange chilli jam (heat rating 7 out of 10) –  a twist from the norm.

Made with chocolate, orange, cinnamon and chilli jam.

Gorgeous with meats, delicious with croissants, magnificent with banana and ice cream or tickle your own fancy …

Hot Smoky Bhut chilli jam (heat rating 9.1 out of 10) – this was so popular when the Chilli Jam Man did an experimental batch that it had to become a main flavour.

Take the lovely deep flavours of Smoky and add the rumbling potent heat of Bhut Jolokia and you end up with something divine!

Original chilli jam (heat rating 6.5 out of 10) – the original jam that started it all.

Chilli, garlic and ginger, a mainstay of most South-East Asian cuisine.

A must for every kitchen. just the right heat level if you just like a bit of chilli to use as everything from a sauce or pickle through to a marinade and base for your curries and stir fries.

Smoky chilli jam (heat rating 6.5 out of 10) – barbeque in a jar, made with chipotle (smoked jalapenos) and lovely hand smoked garlic, which is all smoked and peeled at Chilli Jam HQ.

This jam has hardly any heat and is completely addictive on cheese, pate and cold meats!

imageThree Peaks chilli jam (heat rating 9.9 out of 10) – inspired by Yorkshire’s Three Peaks, experience a sharp climb of Birds Eyes, a steady climb of Habaneros and finally capped off with a long steady rise of Bhut Jolokia chillies.

Vegetarian Bhut Jolokia Chilli Jam (heat rating 9.1 out of 10) – just like the national Award-winning Bhut Jolokia Chilli Jam, but without the Thai Fish Sauce.

Fantastic for getting plenty of flavour and heat into meals quickly and easily.

Vegetarian Original Chilli Jam (heat rating 6.1 out of 10) – a lovely veggie version of the Original Chilli Jam, all the same goodness, just minus the Thai Fish Sauce

Yorkshire Dragon chilli jam (heat rating 9.9 out of 10) – by far the fiercest jam in the standard black lid range and the Jam the Chilli Jam Man makes ‘The Podfather’ from.

Scores of Bird’s Eye Chillies and lashings of Bhut Jolokia give Yorkshire Dragon its two waves of burn.

Seriously, one for the enthusiast.

Yorkshire Wolds chilli jam (heat rating 4 out out of 10) – inspired by the gentle rolling hills around Chilli Jam Central the Yorkshire Wolds Chilli Jam has lovely rolling flavours ideal for a ploughman’s lunch, a pork pie or some cheese and biscuits.

Originally made as a wedding favour for the Chilli Jam Man’s own wedding it was so popular that he had to bring it out as flavour. The Podfather chilli jam

The Podfather chilli jam (heat rating 10 out of 10) – the first ‘Ultra Jam’ in the Signature Series. This is a very serious jar!

The Chilli Jam Man wanted to make Yorkshire Dragon hotter in a purely natural way, here’s what he made.

Go back to a full sized jar, put in a layer of Bhut Jolokia flake, select three very ripe dried Bhut Jolokia pods, pour over boiling Dragon Chilli Jam, cap with another layer of Bhut Jolokia flake.

This Jam will infuse and grow stronger in time and at some point, there are three whole Bhut Jolokia pods in there, re-hydrated in his hottest Chilli Jam!

Ginja Ninja chilli jam (heat rating 10 out of 10) – the Second Ultra Jam in the Signature Series and the absolute hottest all natural product the Chilli Jam Man has managed to make.

Firstly he made a ginger version of Yorkshire Dragon which in it’s self makes it hotter and sharper.

Then he mixed in Sichuan Pepper Corns before pouring over a bed of Bhut Jolokia flakes and pods in the same way as The Podfather.

About 25 seconds in the Sichuan will give you a numb tingly sensation on your tongue which will then amplify the massive heat of the Jam…

Be very carefull, it’s got more than a bit of a kick! In fact, up here at Chilli Jam HQ, the Chilli Jam Man calls this one ‘Chuck Norris in a jar!’

MoJo chilli jam (heat rating 10 out of 10) – the third Ultra Jam in the Signature Series.

This is a deeply smoky version of The Podfather and the Chilli Jam Man’s favourite of the three Ultra Jams.

Firstly he made a smoky version of dragon and then pour this over smoked flakes and smoked pods of Bhut Jolokia and leave to infuse.

Burgers really will never be the same again!

Bhut Jolokia Chilli Flakes/smoked chilli flakes/chilli pods – fiery hot chillies from the Bhut Jolokia fields of Assam.

The hottest comercially available chilli at over one million SHU and the former ‘world’s hottest chilli’.

This is the furnace that feeds the fire of the Chilli Jam Man’s hottest Chilli Jams.

Lime Tickle (heat rating 5 out of 10) – hot and sour heaven.

If you like lime pickle then you’ll love Lime Tickle.

A chunky lime pickle infused with my award winning Bhut Jolokia Chilli Jam to give a gorgeous tickle!

Mango Bhutney (heat rating 5 out of 10) – a cool sweet Mango Chutney infused with or Bhut Jolokia Chilli Jam.

Amazing as a dip, fantastic with curries, to die for with grilled meats and one of the best hot sticky glazes ever!

Squealers pork scratchings (heat rating 7 out of 10) – gorgeous hot and spicy Pork Scratchings unlike any you’ve had before.

The King of nibbles, you’ll never want crisps again! Possibly the most addictive substance ever!

A huge 90g bag coated in a whole range of spices bringing a lovely deep heat from several angles, not too hot to make you cry, but will definitely leave you wanting more!

Want to know more?

Thanks to The Chilli Jam Man for the information and images on this page.

Please note: as we deal with small suppliers, many of which make our orders from scratch or depend on seasonal ingredients, it is always best to check with us in advance if there is a specific product you want.