At Bookhams, we're real people who eat real food, just like you do! Our philosophy is 'for taste', inspired by Italian Cuisine, achieved through the use of sensitively sourced, British & traceable natural ingredients.

Keen to support British Farming, we source many of our ingredients direct from the producer. Our Sussex Charmer Cheese is made with Welfare Assured, grass-fed milk from R.Harrison & Sons, third generation dairy farmers from West Sussex. We teamed up with them specifically to create this unique cheese, winner of Best New Dairy Product 2008 at The Nantwich International Cheese Awards (the world's largest cheese awards).

Even the Durum Wheat Flour used to produce our fresh and dried pasta is milled in the UK.  

In her 2009 book, Delia's Happy Christmas, Delia Smith recommended our 'Not Just a Pasta Cheese' as a Vegetarian alternative to Parmesan. Formerly known as Twineham Grange Vegetarian Parmesan, we had to drop the word 'parmesan' after a change in European Law.

We are also very proud that our Fresh Ravioli and South Downs Butter both picked up golds at the Great Taste Awards 2009. Our Sussex Charmer Cheese and our Sussex Charmer Macaroni Cheese both acheived Gold in this years' awards, making it five years in a row that our products have achieved this Gold standard.

All our products have now been approved by the Vegetarian Society. What's more, our Dried Pasta and Pasta Sauces are great for Vegans too.

We are so proud to have been recommended by Delia Smith in her latest cookbook.

‘Delia’s Happy Christmas’ is the long awaited sequel to ‘Delia Smith’s Christmas’, first published over 20 years ago. In her new book, Delia champions 18 Fine Food suppliers, including Sussex based, family run Bookham Fine Foods.

MD Rob Bookham says “We are delighted to be recognised by a culinary giant as well respected as Delia. Getting her seal of approval is a real honour. 2009 has already been an amazing year for us – we became suppliers to the National Trust and were also featured on BBC 2’s Hairy Bikers – but this is the icing on the cake.

THANK YOU DELIA

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