Wines from Spain, France, Portugal & Italy - New world specialities at The Old Number One - retail online La Salamandra Bodega.


World's finest selection of Champagne. Export - UK - Ireland - Spain - USA - Russia.  Export at The Old Number One Distillery and retail online at La Salamandra Bodega


Mediterranean Deli - Gold award winning olive oil, olives, jamon serrano, tapas. We are exporters of fruit and vegetables, herbs and spices - find wholesale prices at The Old Number One Distillery. Buy at La Salamandra Bodega


Spirits, world famous brands, spirits, vodka, whisky, cognac, port, gin. Exports worldwide Asia, USA, Europe. Find out prices of export products at The Old Number One Distillery. Buy online at La Salamandra Bodega


We offer a selection of cocktails drinks and Bag in Box wines, wine in tube innovations . Visit The Old Number One Distillery for bulk export prices or buy online at La Salamandra Bodega,


Cork and Bottle Cava - top brands of Spanish Cava, Italian prosecco.  View our mini bar selection. We offer one of the largest selection of cava for sale. Get export prices at The Old Number One Distillery or buy online at La Salamandra Bodega



Raymond Blanc

French Chef

Training as a waiter, Blanc worked at the Michelin-starred Le Palais de la Bière in Besançon. In 1972 he was fired for upsetting the head chef (Blanc had offered him advice on how to cook), but the manager knew of a job in England. Not speaking English well enough to survive without a notepad, he was dispatched to The Rose Revived in Newbridge, Oxfordshire, arriving three days after landing at Dover in his Renault 5 Gordini. Blanc married the owner's daughter Jenny, and the couple had two sons.

Ferran Adria

French Chef

Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The chef de cuisine at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of elBulli as a line cook. Eighteen months later he became the head chef.

massimo bottura

Italian Chef

Massimo Bottura (born 30 September 1962) is an Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena,[1] Italy which has been listed in the top 5 at The World’s 50 Best Restaurant Awards since 2010 and received top ratings from ESPRESSO, Gambero Rosso and the Touring Club guides.[2] Osteria Francescana was ranked 2nd World's Best Restaurant at the S.Pellegrino World's 50 Best Restaurants Awards 2015..

rene redzepi

Danish chef

René Redzepi (born 16 December 1977) is a Danish chef and co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world in 2010 San Pellegrino Awards, 2011, 2012 and 2014. Redzepi is noted for his work for the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavours..



We wholesale export some of the finest products from the Mediterranean regions worldwide. Italy, France, Spain You can view our Barcelona winery, Barcelona distillery and Barcelona cooperative products and prices on this site. we  offer Italian and french deli products under our Mas-del-Mar brand . We provide luxury products at budget prices. View our retail online store. We provide a door to door delivery service for private and corporate clients and specialise in wedding products at our retail store:

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Personal Info

  • +33 (0)5 67 348 339
  • Collioure, France



THE DINERS CLUB LIFETIME ACHIEVEMENT AWARD 2015 As a chef, Daniel Boulud is unmistakably French, despite having lived and worked in the US for more than half his life. But as a successful restaurateur, the 60-year- old has added some of his adopted country’s more positive traits – entrepreneurship, service culture, embracing new ideas – to his overall make-up. The combination sees him revered as one of the world’s finest cooks, while also being respected as an international businessman, and being loved by the industry and customers alike for his engaging personality. For the last 20-plus years, Boulud’s flagship Restaurant Daniel on Manhattan’s Upper East Side has been one of the city’s – indeed the country’s – outstanding gourmet destinations. It retains an international reputation that sees diners from across the world flock there and New York’s concierges block-book tables months in advance. What’s more, it has appeared on The World’s 50 Best Restaurants list almost every year since the ranking was introduced in 2002. His restaurant group now spans numerous formats – bistros, cafes, brasseries, epiceries, bars and more – across the US and Canada, with outposts in London and Singapore. And while each has its own niche, they retain a core French sensibility and ingredient-driven approach that is reflective of their chef-cum-restaurateur founder. Raised on a working farm just outside Lyon – the gastronomic heartland of France – Boulud’s deep understanding of ingredients and seasonality was imbued from birth. He began working in professional kitchens as a teenager and apprenticed under a range of legendary French chefs of the seventies including Roger Vergé, Georges Blanc and Michel Guérard (whom Boulud refers to as ‘the poet’). Arriving in New York in 1982, the Frenchman was immediately seduced by the city’s energy and the opportunities it offered a classically trained but highly ambitious and creative young chef. By the time Restaurant Daniel opened in 1993, Boulud was already a culinary star, courtesy of dishes that were built on sound technical foundations but showcased luxury American ingredients in


THE VEUVE CLICQUOT WORLD'S BEST FEAMALE CHEF 2015 Born into a family of chefs, Hélène Darroze made her first apple pie at the age of six and was cooking lemon tart for her parents’ dinner party guests by the age of 12. It should, therefore, come as no surprise that she has gone on to open two highly acclaimed restaurants in two different countries. Even with three years of training under Alain Ducasse, Darroze credits her own grandfather with providing the spirit, philosophy and style of cooking that have seen her win multiple accolades. Hailing from Villeneuve-de-Marsan in south-west France, Darroze received the keys to her father’s kitchen, Chez Darroze, in 1995 and spent the next four years refining her culinary style. At 32, she opened her eponymous restaurant on the Left Bank in Paris and in 2008 she caught the attention of one of London’s landmark hotels, leading to the opening of Hélène Darroze at the Connaught. For seven years she has divided her time between the two cities, honing her menus and developing teams she can trust. The process of creating new dishes and writing the menus is the only thing Darroze won’t delegate – she finds inspiration in everything from her overseas travels to her daughters, Charlotte, 8, and Quiterie, 6. Darroze’s cooking is French at heart but over recent years she has also embraced British produce, introducing Cornish crab and Northern Irish lobster to her menus in Paris. She prides herself on ensuring her dishes are ingredient-led – cooked relatively simply while respecting the seasons. In London, dishes include poached lobster in seaweed butter with white asparagus and bottarga breadcrumbs; in Paris, foie gras from her home region of Landes is served with cocoa, calamansi fruit and gingerbread. Darroze is so well-known in the restaurant world that she inspired the character of Colette in the 2007 film Ratatouille. Although the character’s aggressive kitchen style is far from a reflection of Darroze, the big heart she reveals towards the end of the movie is more fitting – and goes some way to explaining why the chef is loved and admired by many across the industry..


THE WORLS'S BEST PASTRY CHEF AWARD 2015, SPONSORED BY CACAO BARRY After a meal at Tickets, guests are ushered into a room that’s redolent of an acid trip in a sweet shop. Giant ceramic berries hang from the ceiling, Willy Wonka clips from Charlie & The Chocolate Factory loop on wall-mounted TV screens and a subtle aroma of fruit permeates the air. Within the open kitchen, serious-looking chefs make playful desserts. ‘Pancakes’ look like the real deal but are actually constructed from an impossibly thin layer of caramelised sugar and filled with a cloud-like rum cream; a delicate liquid of lychee and rose water is encased in an equally fragile sphere and presented in the middle of a rose. The tweezer-wielding chef responsible for this jaw-dropping technical wizardry is Albert Adrià. While his brother Ferran is considerably more famous, insiders know that the younger sibling was also instrumental in the world-renowned success of El Bulli. Adrià headed the seminal Roses restaurant’s pastry section for many years, and latterly led its development kitchen in Barcelona. His brother would be the first to concede that El Bulli would not have become the most influential restaurant of the modern era without Albert’s input. Adrià started working at El Bulli at 15. He cooked his way round the restaurant’s sections but settled on pastry because of the scope for creativity. “With meat and fish there are restrictions. But pastry is a completely blank canvas. The possibilities are endless,” he says. It is important to make clear that Adrià does not restrict his output to pastry; he now oversees five restaurants in Barcelona and is a formidable talent when it comes to savoury dishes too. Over the past two decades, Adrià has pioneered dozens of new techniques, many set out in painstaking detail within the two seminal books he has published on desserts. He has been voted The World’s Best Pastry Chef 2015 in recognition of his extraordinary contribution to the global pastry scene. But there’s no resting on laurels, with plans for a new restaurant in 2016 that will serve even more cutting-edge dishes.


HIGHEST NEW ENTRY AWARD, SPONSORED BY LESCONCIERGES White Rabbit, Moscow, Russia Heading a new wave of Russian chefs that is embracing the vast country’s amazing natural produce, chef Vladimir Mukhin claims to have borscht running in his veins. The famous beetroot soup certainly flows at his Alice in Wonderland-themed restaurant on the 16th floor of the Smolensky Passage building. The Russian staple is given a modern makeover, served with beans, fried crucian (carp), sour cream and turnip chips. The dish is emblematic of Mukhin’s philosophy of re-imagining Russian cuisine using contemporary techniques and international ingredients. The wide-ranging menu blends traditional Russian produce – from borodinsky black bread to barrel cucumbers – with luxury ingredients such as caviar, truffle and foie gras. Highlights include buckwheat porridge served with fried duck hearts and reindeer moss sauce; rabbit and mini cabbage rolls in foie gras sauce with potato crisps and truffle juice; and a playful take on veal tongue, which is cooked in the shape of famous Russian ‘Lakomka’ ice cream in a bird cherry dough and served with morel sauce. The dining room could itself have been taken from a Lewis Carroll fairy tale with quirky paintings of rabbits and rococo furniture. However, it’s hard to tear your eyes away from the stunning 360-degree views of the historic centre of Moscow.


HIGHEST CLIMBER, SPONSORED BY LAVAZZA Asador Etxebarri, Atxondo, Spain Victor Arguinzoniz is now regarded as a founding father of creative European barbecue, such is the impact Asador Etxebarri has had on the global food scene over the past decade. Today, chefs from across the globe flock to his humble restaurant nestling in the Atxondo hills, 30 minutes from Bilbao, to see him and his bespoke wood grill at work, before taking inspiration back to their homelands. Arguinzoniz is a grill master in its true sense, and at Etxebarri diners receive a masterclass in cooking over wood, and the flavours and nuances that can be created as a result. Everything on the menu, from wild red tuna belly and baby eels to raw chorizo tartare, has the trademark delicate kiss of smoke that rolls around your taste buds like a warm embrace. Ingredients are seasonal and fresh – many grown, picked, reared or butchered by Arguinzoniz himself. Dishes are simple and often unadorned: a lick of flame or some gentle seasoning often enough to bring the vibrant flavours to life. Don’t be fooled: the cooking here and attention to detail is as precise as the white table-clothed dining rooms of Paris, but the food’s visceral quality and Arguinzoniz’s instinctive approach at the grill add an extra dimension that makes Asador Etxebarri such an exceptional restaurant.

Asador Etxebarri

founding father of creative European barbecue
CHEF'S CHOICE AWARD 2015, SPONSORED BY GAGGENAU Whether it’s through his famous whole-roasted chicken with foie gras and black truffle at the NoMad Hotel or his signature lavender honey duck at Eleven Madison Park, Swiss chef Daniel Humm has made an indelible mark on New York’s dining scene. Since moving to the US in 2003 to work as executive chef at Campton Place in San Francisco, Humm has successfully created and honed an original cuisine; the cooking at Eleven Madison Park and NoMad is influenced by his native Europe, but the menus are heavily New York-focused. From cooking celery root in a pig’s bladder to serving bars of chocolate made from different animal milks and asking guests to guess which is which, Humm plays with the boundaries of modern cooking and is forever on the lookout for creative new ways to delight his customers. Part of his appeal is a desire to go above and beyond the usual duties of a chef, creating bespoke dishes according to the needs and wants of individual diners. One guest cried with joy when Humm served him a Cuban sandwich in homage to his late father, and everyone who eats at Eleven Madison Park has a different story of surprise courses and off-menu treats. While Humm’s culinary talent shines through in his food, his chemistry with business partner Will Guidara adds a special something that helps set their co-created dining experiences apart. Humm and Guidara met a decade ago while both working separately for legendary restaurateur Danny Meyer.




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