- Gallimard Reserve NV Champagne suggested by The Solent Cellar
- Chateau de Montifaud VSOP Cognac suggested by The Solent Cellar
- Grahams 10 YO Tawny Port suggested by The Solent Cellar
- Brook Hill sparkling wine from The New Forest
- Wyrd dry gin 50cl, a classic small batch juniper led gin with hints of citrus, earthy and spicy notes and a warming finish, made by Mark & Jo at Wyrd in The New Forest
- Cheesy Star biscuits made by Melissa and the team at Little Bee Bakery
- Dark chocolate with crystalised ginger bar made locally by The Cocoa Trading Co
- Forest Edge Roasting ground 'Muddy Paws' coffee selected and roasted by Robyn
- Clotted cream fudge made by Chris and Jenny from Burley Fudge Shop
- Lemon crumbles, in a tin made by the Isle of Wight Biscuit Co
- A Tin Drum of Ginger Crunch Farmhouse Cookies made the The Isle of Wight Biscuit Co
- Solent spiced rum which is gently infused with charred driftwood to give a delicate golden colour, and perfect for savouring on its own or in a Dark & Stormy or Spiced Rum Mule.
- Milk chocolate dipped honeycomb made locally by The Cocoa Trading Co
- New Forest shortbread made by Tracy at New Forest Shortbread
- Soft Caramel Truffles made locally by The Cocoa Trading Co
- White chocolate bar with freeze dried New Forest strawberries made locally by The Cocoa Trading Co