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Dipping the G’NOSH Toe in Ocado Waters

I’ve always had a bit of a crush on the Ocado brand – it has many of the qualities that I admire, and I’ve been a customer for years now. So I’m delighted and incredibly excited to announce that G’NOSH is now stocked online ( and can therefore be purchased nationwide.

All five G’NOSH Dips can be bought for £2.49 each and here are a few reasons why our marriage of brands works:

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Three Top Foodie Trends We Love…


Forget the usual rashers from your nearby greasy-spoon cafe, the only way to eat bacon now is sweet. With the rise and rise of Bacon Jam (even Martha Stewart is making the stuff!) to the American classic of Bacon-infused Bourbon, it’s time to embrace the smoky stuff and get involved.

Our favourite is the French Toast with Banana, Maple Syrup & Streaky Bacon at Peter Gordon’s restaurant The Providores in Marylebone.

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Top Weekend Picnic Spots

Weekends are great for spending time with loved ones and with the weather warming up, it’s a perfect opportunity to dig out the picnic blanket, load up your hamper and head out to the great outdoors for some al fresco fun with friends and family.

Picnics are a great way of embracing local beauty spots and discovering gems in your area that you might not notice in the colder winter months.

Some favourite picnic spots across the UK, from team G’NOSH: Richmond Park in London, Bishops Palace in London, Royal Victoria Park in Bath, St Herbert’s Island in Cumbria, Devil’s Dyke in East Sussex, Hadleigh Country Park in Essex, and Mallards Pike Lane in the Forest of Dean.

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The British Asparagus season isn’t always totally predictable but officially it should be 24th April to 21st June. A short window to eat this wonderful vegetable at its tastiest, but we urge you to make the most of it!

Endlessly versatile, we promise you’ll never get bored:

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A Taste of New Zealand

A Taste of New Zealand

With far-reaching influences from Europe, Asia and Polynesia, New Zealand’s cuisine has been described as ‘Pacific Rim’ and includes an explosion of diverse flavours and ingredients.

Kiwis love their food, and enjoy it in a relaxed, unaffected and laidback way – it’s good to see some of this spirit in London and I wanted to share some of my favourite foodie spots with you:

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The Doggy Bag Debate

Asking for a doggy bag at the end of a meal: do you, or don’t you? Well, apparently not – with most Brits feeling too embarrassed to ask a restaurant to package up their leftovers at the end of a meal. But with 20 million tonnes of food being thrown away as waste in Britain, it must be time to get over those inhibitions and start enjoying last night’s supper again, whether it was a low key curry or a Michelin starred feast.

If you’re like us at G’NOSH HQ, your eyes may often be bigger than your stomach, but we love a leftover as it allows us to experiment with different G’NOSH combinations in the kitchen. Here’s two of our faves:

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What’s in season?

Now that we can buy pretty much any ingredient all year round, we often lose touch with what’s in season. Although it’s great to be able to have such a wide variety of produce whenever we need it, it’s also good to become aware of what’s best when – and how it was grown.

Now is the time for the versatile vegetable or salad leaf, chicory, with its distinctive white bulb that gives a satisfying and deliciously bitter crunch.

Here at G’NOSH HQ, we love to keep thing simple and so we simply spoon a dollop of Beetroot & Mint Chunky on to each leaf and top with a couple of cubes of crumbly feta cheese and a sprinkling of chopped toasted walnuts.

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What’s In A Name?

There’s so much to consider when choosing a name. How to capture all the passion we’ve put into our dips to ensure they are the freshest and most delicious they can be, while still shouting about all the fun we’ve had doing it.

Why did we come up with G’NOSH? Well our dips are the perfect food for sociable sharing, easy-going eating – that’s the NOSH. But they’re more than that. We use the best quality ingredients, to make sure that all our dips are fresh and bursting with flavour because we care about what we eat. We love gourmet, and that’s what the G stands for.

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