Yellowfin Tuna Ventresca in Olive Oil Christmas vinegars jams and soups with home-grown

jams and soups with home-grown seasonal heritage vegetables and fruits from their garden

this wild Tribal green pepper

sometimes bordering on lilac

which enhances the fish’s smooth texture and savoury flavour

The de Viennes believe in direct sourcing spices: visiting growing regions

Yellowfin Tuna Ventresca in Olive Oil Christmas vinegars jams and soups with home-grownIn a nutshell: Finest quality yellowfin tuna belly the very best cut there is from fish individually line caught in the Bay of Biscay, preserved by a Basque Country family firm. For centuries, yellowfin tuna has been fished off the Basque coast of northern Spain. It was here, in the little port of Bermeo, that Rufino Arroyabe set up a canning business, back in 1898. The firm is still family owned today and the exceptional white tuna it produces