In the press

The FT included our Paper & Tea Matcha starter kit in their Christmas gift guide for food lovers.

Our bright and bold enamel colander from Turkey was included in the Telegraph's round-up of Christmas gifts for foodies.

Louise Pickford uses Sous Chef's ingredients in her sweet potato noodles with broccoli in black bean sauce, vegetarian spring rolls and mushroom udon recipes.

In a round-up of gifts for cooks, The Lady included our set of ingredients for Ottolenghi's book Simple.

Two of our panettones, the Muzzi traditional and Dolce & Gabbana made it into the Telegraph's top 6 panettones for Christmas.

The Times recommended our white truffle oil in their gifts for chefs, plus our thermapen – an essential tool for cooking Christmas dinner!

Our Muraglia olive oil and Dolce & Gabbana maron glace panettone featured in the Mail's gift round up of Christmas gifts.

The Lakrids liquorice advent calendar was featured by the Daily Mail, as a healthier alternative to chocolate calendars. 

In a bumper gift guide, the OFM included our whale egg cosy, IGP Gragnano pasta, dinosaur sweetcorn holder, bento bag, Muzzi panettone and Lakrids calendar!

"The Muzzi Panettone from Sous Chef tastes as good as the packaging looks." says House & Garden Editor Blanche Vaughan

In a selection of Christmas gifts under £50, Real Homes magazine featured the striking Dolce & Gabanna panettone from Sous Chef

Our Best of Italy Hamper is "the perfect present for a food lover who knows the importance of high-quality ingredients", say BBC Good Food

Chef Francesco Mazzei called our Grand Brahis olive oil the "Maserati of oils" in a Times taste test, and praised its incredibly smooth finish.

In a feature all about miso, loveFOOD mentioned you can buy excellent quality miso from good online stores, including us!

Olive magazine chose our World Salt Selection, the Hot Chicken Funky Egg Warmer, and Japanese Micro Herb Growing Set in their Christmas Gift Guide

delicious. Magazine pointed readers in the direction of our Kashmiri Chilli Powder, to use in Meera Sodha's recipe for Pumpkin malai kari.

Food & Reviews Writer Anna Lawson chose Peri Peri Roasted Crickets for a Halloween round up of tricks and treats.

Old Bay Seasoning was included in The Style List in this week's  Stylist Magazine - use it on popcorn or scrambled eggs.

The Complete Pasta Making Kit is featured in BBC Good Food's most wanted Father's Day gift guide.

delicious. Magazine show you how versatile salmon fillets are with four great recipes, including a spicy salmon & aubergine curry with Gochujang.

It's the monthly must-have round up, and the King Corn Sweetcorn Holder is one of Olive's top picks.

It's a bumper round up of ways to get your next chilli fix - featuring Turkish Hot Pepper Paste, Ssamjang and Gochujang.

In 'What we're eating…' this week, Good Food talks about the salty, sour Japanese ingredient, Umeboshi Paste.

At Sainsbury's magazine, their new favourite cake is a rose, pistachio & white chocolate loaf decorated with Crystallised Rose Petal Pieces.

delicious. magazine put a twist on Easter roast lamb, with nutty Argan Oil and fragrant Rose Harissa.

Julia Azzarello, author of 'Skinny Pasta', shares some of her recipes. Like Duck Breast with Radicchio, Toasted Walnuts and Fregola.

In YOU! Magazine's pasta feature, Cuttlefish Ink Chitarrine pasta is recommended for a show-off supper.

Food writer, Kay Plunkett-Hogge and husband Fred (co-founder of BIFA), cook up a fiery Texan chilli for movie night, with Ancho Chillies, Chilli de Arbol and Chipotle Chillies in Adobo Sauce.

Pariani Burrolio hazelnut butter is one of the food editor's best buys this month.

The Independent tries out the best pasta machines on the market to make traditional Italian pasta. The Imperia Pasta Maker emerges as their Best Buy.

Korean restaurant Jinjuu in Soho, shares their recipe for a passion fruit Martini that uses Hwayo Soju in place of vodka.

Good Food's Most Wanted list is all about sustainability. Choose a reusable Filt string bag for your shopping for something strong and stylish.

Tonkatsu sauce adds fruitiness to delicious. Magazine's better-than-takeaway Japanese peanut pork tonkatsu recipe.

Pancake day is approaching, and the De Buyer Crepe Pan is in the Independent's guide to the best pancake pans this year.

The stylish, super-sharp and unusual Japanese Knife Trio is part of i News' 9 best kitchen knife sets for 2019.  

Donna Hay uses Chinese Black Vinegar to add sweet, acidic, smoky notes to a tofu & green peppercorn stir-fry.

One of Olive's favourite dishes from Chase Lovecky's new restaurant, Two Lights, is roasted carrots topped with lardo and Fennel Pollen.

The Copper & Mango Wood Jug makes The Times' guide to gifts under £50 you can order from your sofa. 

FEMAIL rounds up the most stylish Christmas crackers of 2018, like the quirky Luxury Brussels Sprouts Crackers.

Sous Chef's Kimchi Making Set is ideal for the foodie in your life, as featured in Delicious magazine's online guide to gifts under £20.

In the Christmas edition of Taste Notes, the Flamigni Classic Milano Panettone is listed as one of the gifts writer that Blanche Vaughan would love to give or receive.

Good Housekeeping's December gift guide is a foodie paradise, and includes the stunning Karasuba-Iro Ramen Bowl Set.

Stylist's 'All Wrapped Up' Christmas gift guide is here, and features the Sourdough Bread Making Kit from Sous Chef.

Grazia publish their round up of the best alternative advent calendars for 2018, which includes Sous Chef's Big Chilli Advent Calendar.

In Great British Food's ultimate guide to 2018's advent calendars they feature the unique Big Chilli Advent Calendar.

Luxury safety matches, cup sake, teething toys, vegan cheese making kit and Gordal olives - phew! These are all in the OFM's Christmas gift ideas for food lovers.

BBC Good Food like the Big Chilli Advent Calendar for the way it encourages you to cook something different every day.

Autumn is the time for pies and roasted vegetable tarts. Delicious magazine use Espelette Pepper to add a mild kick to a pumpkin, cavolo nero & gorgonzola tart.