MEATFISHCHEESE

Homemade Pork Pie

Started by George Jephson, ⅓ of Cadet London of Newington Green, this London charcuterie supplies, terrines, Pâté-Croûtes and pork pies to restaurants like Sager & Wilde and deli’s like De Beauvoir.

BLAK FIRE

Spiced Soy Chilli Sauce

Ex-executive chef for Caravan Restaurants (with stints at Soho House, Bluebird and Gordon Ramsay’s Maze Grill), Matthew Burgess, known better as @matblak, launched @kai_by_matblak formally this year. The hot sauce is well-rounded and smoky.

SEASISTERS CANNERY

Cornish hake with rosemary & Capers 

Angus Cowen (ex-chef of Rochelle’s Canteen and Trullo) and his partner Charlotte were the first people in the England to manufacture tinned fish since the 1940’s. They make everything from chalk stream rainbow trout with extra virgin olive oil to mussels in Cornish cider.