Free
Local
Delivery

on orders over �35
standard delivery
�7.50 (UK Mainland)



Loading Zoom, please wait

Fortt's Original Bath Olivers

Price £2.95

These traditional biscuits have been enjoyed with cheese since the 18th century. We love them with Le Sounal.

 Go Back to Biscuits and Bonci 
Product Reviews

There are currently no reviews for this product. Be the first to Write a review.

Customers who bought this product also purchased...
Cashel Blue  More Info  Cashel BluePrice: £5.50Made in Tipperary, Ireland. It has a rich, mellow, creamy texture. It is marbled with nutty blue moulds and has a hint of sweet earthiness. This is one of the best blue cheeses for cooking and baking because it isn't very salty and it melts ... more info
Ossau Iraty  More Info  Ossau IratyPrice: £7.70This cheese is made in two of France's western Pyrénées regions: Ossau and Iraty in the Pays Basque forests. The Basque country has a long history of making cheese with the milk of Manech ewes. It has a lovely tangy, slightly sweet ... more info
18 Month Gruyère  More Info  18 Month GruyèrePrice: £8.75Made in the farming regions surrounding the town of Gruyère in the canton of Fribourg. It has a distinctive farmyard aroma, with a nutty taste and a hint of honey. A part of most traditional fondues. This cheese is personally sourced for us ... more info
Dorstone  More Info  DorstonePrice: £7.95Handmade by Charlie Westhead and Haydn Roberts in Herefordshire. This very special little goat's cheese has a beautiful ash covered rind with mottled white mould, and a creamy almost mousse-like consistency. Perfect with Bacchus, or a vin ... more info
English Fruits: Damson
English Fruits: DamsonPrice: £4.95Using only fresh damsons and sugar, this fruit puree is super-concentrated so that you only need to use a little bit. We suggest pairing it with full-flavoured soft cheeses like Tunworth and Quatirolo di Lombardo.
Raclette  More Info  RaclettePrice: £13.48The name Raclette derives from the French verb 'racler' which means 'to scrape'. Traditionally this cheese is melted on a spit, or today in a Raclette machine, and then scraped off with a knife to enjoy over new potatoes. But it ... more info