Gifts by Cartwright & Butler
From floral, exquisite honey, sumptuous rich fruit cakes to crushed cocoa bean nibs and beautifully packaged pantry gift sets, this collection is perfect for a thoughtful gift or a well-deserved treat for yourself.
There is nothing everyday about this everyday blend. Instead, this medium roast 100% Arabica coffee delivers a medium-bodied, clean taste and complex finish. The perfect go to blend anytime of the day. Available here grounded, we also have it available as whole beans, here
Intense, bold and full-bodied, this coffee is a unique blend of 100% Arabica beans that have been expertly roasted for a rich, dark, chocolatey flavour. Exactly the kind of coffee you crave at the end of a meal.
A classic chocolate chip cookie, recipe taken to a whole new level. The chocolate chips are a trio of chocolate chunks: white chocolate, milk chocolate and plain chocolate. A chocoholics dream biscuit. Presented here in one of our special biscuit tins, with a kilner style resealable lid
Here’s a perfect example as to why the English revere tea above all other beverages. The initial robust, full-bodied black leaf flavour gives way to the deep, malty undertones and rich finish that is characteristic of Ceylon finest tea plants.
Beautifully presented in one of our signature, clip top biscuit barrels, are two of our most popular biscuits. A packet of legendary salted caramel biscuits and a packet of our all butter Demerara topped, flaky shortbread complete with two of our finest teas; our English Breakfast blend and our Earl Grey. An ideal gift, if you can bear to part with it, that is.
While there is a certain amount of confusion around how Lord Charles Grey became the epoym for a blend of Ceylon black tea and bergamot, there is none whatsoever over about what a delightful tea this is, with it’s smooth, light taste and delicate, citrusy finish. Each pack contains 30 pyramid teabags, and is ideal for restocking one of our tins.
While there is a certain amount of doubt about how Lord Charles Grey became the eponym for this blend of Ceylon black tea and bergamot, there is none whatsoever over what a delightful tea this is, with its smooth, light taste and delicate citrusy finish. Presented in a resealable, clip-top tin, the only concession to modernity is the pyramid teabags we use.
A delicate refreshing tea, our whole leaf green tea is grown at high altitudes where heavy mists, low cloud cover and intermittent sunshine ensure the tea’s youngest leaves are at their peak. Best enjoyed on its own, or perhaps with a thin slice of lemon. Each pack contains 15 pyramid teabags
Masala Chai tea may have its origins in the Indian subcontinent, but we think this blend of finest black Ceylon tea with cinnamon, cardamom, ginger, clove and calendula petals is a perfect winter-warmer to 'spice-up' your day. Each tin contains 15 loose leaf pyramid teabags which gives the tea freedom to breathe and release its flavour.
Ceylon tea has long been a guarantee of the very finest quality black teas. Our Ceylon tea is the finest of that tea coming from high up in the mountains of Sri Lanka. A versatile tea with an invigorating flavour, it is just as lovely with milk, or taken black with a thin slice of lemon. Each pack contains 15 pyramid teabags.
If you use the highest quality ingredients already, you really can’t improve on the taste of shortbread, so we experimented on the texture and found adding ground almonds made for a superior crumb. A true connoisseur’s shortbread, and a Great Taste Award-winner to boot.
Like all simple recipes, Nut Brittle is deceptively hard to get right. Which is exactly why we wanted to create our own. The first challenge was to perfect the balance between sugar, vanilla, butter and salt, once we nailed that we worked on the texture. After a little experimentation, we found what we were looking for in a mixture of whole and broken peanuts. The result, the best nut brittle we’ve ever eaten -and we’ve eaten a lot. Available in traditionally broken pieces in our signature, clip top tin.
Traditional English toffee has been around since the 1800s. Not often can we be so specific about such things but during our research of recipes we discovered the word, toffee, first appeared in the English Oxford Dictionary in 1825. Back then it was made with loads and loads of butter and sugar, and not much else. So that’s where we started. Available here in our signature, clip top tin.