Montezuma Chocolate

Montezuma’s started their chocolate business, in 2000 with only a kitchen sink sized machine, huge enthusiasm, spades of naivety and most importantly, a broad ideal to bring chocolate innovation to a boring and staid British chocolate market.

Nyetimber Sparkling Wine

Nyetimber is in the fortunate position to own one hundred percent of our vineyards and all of our wines are produced from the 170 hectares we have planted at the best sites in West Sussex and Hampshire. Nyetimber’s vineyards were the first to be devoted exclusively to the holy trinity of Champagne grapes: chardonnay, pinot meunier and pinot noir.

The Garlic Farm

We’ve been growing garlic on the Isle of Wight ever since Granny Norah planted those first few cloves in her garden over 50 years ago. We have spent all the years since exploring its history and origins, experimenting with the many different varieties here on “the Island” and creating many garlic infused products from chutney to beer and ice cream.

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Hampshire Cheeses

We think it’s our job at Hampshire Cheeses to make cheese as it should be made – with tradition, precision, passion and care – and proving that British cheese really is some of the best in the world.

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Isle of Wight Distillery

The first and only distilling license has been granted to the Isle of Wight Distillery, based at Rosemary Vineyard. There are no known records or history of distilling on the Island so we are proud to make history. We use local ingredients from locations such as the Southern Coast and even handpick a number of seeds to create our range of spirits.

Winchester Distillery

Nestling at the western end of the South Downs Way and surrounded by rolling countryside and meandering chalk streams lies Winchester, an ancient city rich in history and steeped in tradition…

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Hattingley Valley Wines

At Hattingley Valley we specialise in producing Sparkling Wines.  We use the traditional method for making our wines. A key element of our style is the subtle use of oak barrels to ferment a small proportion of the wines each year as well as ageing on lees in stainless steel tanks. This softens the wines before they go into bottles for the second fermentation.