During lockdown, we set up a new side to our business – making delicious artisan retail products with real truffles. These included truffle butter (with Ampersand Dairy), truffle cheese (with Tunworth and Baron Bigod) and Brett Graham’s famous truffle cream.
We were blown away by the reception to these, and so grateful for the support from industry friends such as Michel Roux Jr, Tom Kerridge, Nigella Lawson, Heston Blumenthal, James Martin, Sat Bains and many more – as well as to all of you who bought them of course. The success of these products gave our family business a vital income stream while restaurants were closed.
Now that restaurants are once again open and firing on all cylinders, we are absolutely run off our feet 24/7 with our main business – supplying the hospitality industry with fresh truffles. We’re only a few people here, supplying almost all of the country’s leading restaurants, and our schedule is now more manic than ever. This means that unfortunately we just don’t have time to manage the manufacture and logistics of the truffle products any more, so we have, regretfully, decided to stop them – at least for the time being.
However if you enjoyed them all is not lost, as the simplicity of our truffle products means that it’s actually very easy to make them yourself, at least in the case of the truffle butter and the truffle cheese. All we did was add the finest real truffles to our favourite hand crafted dairy produce – so replicating our products is a fun, easy and delicious way to use fresh truffles at home.
To make our wonderful truffle butter, just get some Ampersand cultured butter (from Oxfordshire) – in our opinion the most delicious and ‘buttery’ butter available. Then buy some fresh truffle from our retail shop and finely chop or coarsely grate it into the butter, before gently kneading in. We added 10% truffle, but you can add more or less to your personal preference. It goes with everything from scrambled eggs to pasta, vegetables to fish or steak, or just spread on toasted sourdough with a little honey. It also freezes really well.
Alternatively to recreate our legendary truffle cheese, you will need one of our two favourite British cheeses – Tunworth (from Hampshire) or Baron Bigod (from Suffolk). Both are amazing; the Tunworth is slightly stronger while the Baron Bigod is slightly creamier. Simply slice the cheese horizontally and fill the inside with fresh truffle (sliced, chopped or grated all work well). Leave the truffle cheese in the fridge to infuse for a couple of days, or gently warm in the oven – it’s just so delicious.
Our Ledbury truffle cream is slightly harder to replicate, as it’s personally made by Chef Brett Graham to his own recipe, as served in The Ledbury restaurant for years. While The Ledbury remains closed for the time being, we strongly recommend a visit to Brett’s wonderful Michelin starred pub – The Harwood Arms in Fulham, London. There is almost always something on the menu using our fresh truffles or truffle juice, and the new head chef Jake Leach (who also used to work at The Ledbury) is cooking up a storm. If you enjoyed our Christmas truffle and honey ham, the food will be right up your street.
We will try to find the time (or more manpower!) to do real truffle products again in the future at some point. In the meantime we recommend avoiding other commercial truffle products (which are flavoured with synthetic “truffle” flavouring) and instead buying, and cooking with fresh, seasonal, wonderful, real truffles!
Available in the following size
Sold in a 200g can
Our truffle juice is made with top quality peak season black winter truffles, gently simmered in water then removed – all the flavour is left in the juice. It is used to help create some of the country’s most iconic dishes, and is now also available for creative home chefs. Packed full of umami and 100% natural truffle flavour, Wiltshire Truffles truffle juice is excellent for creating the most luxurious sauces. Check our blog for an exclusive truffle beurre blanc recipe from our friend Alex Dilling, the Michelin two star chef of The Greenhouse restaurant in London, for you to recreate at home.
Frozen Black Winter Truffles
Available in the following quantities
The same black winter truffles that we sell fresh, but flash frozen at the peak of the season for maximum flavour and a much longer shelf life. Freezing is an excellent way to preserve truffles, as done by most of the leading restaurants we supply, with excellent flavour preserved. On defrosting the truffles will be soft, so are not suitable for slicing on top but excellent for chopping or grating into a dish. These are perfect for truffle pasta, risotto, butter, ice cream, sauces, etc – where the softer texture can be an advantage. Buying frozen enables you to enjoy very flavoursome truffles at a lower rate, using them as and when you need them with no concerns about shelf life, for the delicious flavour of peak season black winter truffles all the year round.
£80 – £600