The king of black truffles, our most popular variety and the most exciting one for chefs. The flavour is rich, intoxicating, decadent and delicious.

Black winter truffles are incredibly versatile, pairing beautifully with a wide range of ingredients. Their season spans the colder months,  from December to March in Europe and from June until August in the Southern Hemisphere.

In the winter we source stunning truffles directly from the remote mountains of Catalonia and Aragon in Spain, where three generations of expertise and a unique terroir come together to produce Europe’s finest black truffles.

During the summer, we work with our friends in Manjimup, deep in the Southern Forests of Western Australia. The region’s rich loam soil and ideal climate yield black truffles that rival the best of Europe.

It’s no surprise that white truffles cause so much excitement during their season from autumn into winter. Their unique aroma is out of this world.

As the rarest and most prized truffle variety, they cannot be cultivated – so are always hunted in secret, wild locations. We source all our white truffles direct from the woods, with daily shipments rushed to us straight after they come out of the ground.

Our white truffles are hunted from the pristine forests of the Croatian peninsula of Istria, as well as Hungary, Bosnia, Serbia and Northern Italy. We work closely with a large network of hunters to ensure a consistent supply.

White truffles are best served raw and as fresh as possible, typically in simple dishes that let their seductive, ethereal and incomparable aroma shine.

Summer truffles are the mildest variety, with notes of hazelnut, mushroom and the forest floor. Their subtle aroma deepens as the season progresses.

Autumn truffles, though botanically the same as summer truffles, are found later in the year in cooler and higher locations. They share the same external appearance but have a darker interior and a significantly stronger flavour.

We personally hunt this variety in Wiltshire with our much-loved truffle dogs Stanley and Freddie. We’ve been featured on programs such as Saturday Kitchen, Countryfile and Great British Menu as pioneers in reviving the ancient but almost forgotten English truffle industry.

As well as hunting in Wiltshire, we also source beautiful, fresh and fragrant black autumn truffles from our hunter partners across the UK and Europe.

We take the finest black winter truffles and preserve them in liquid nitrogen at -196°. This captures the magic of black winter truffles during the period when they’re at their very best.

Our nitro frozen truffles have remarkable flavour and a slightly softer texture, making them ideal for a huge variety of delicious dishes. Experience the decadence of black winter truffles at their peak all year round.

The perfect ingredient for the richest and most luxurious sauces, our truffle juice is packed full of natural umami and used in most of the UK’s two and three Michelin star restaurants.

Made with the ripest black winter truffles when the truffles are most intense, the fresh truffles are gently simmered in salted water and then drained. All the flavour is left in the juice. Nothing else is added.