Belazu's Balsamic vinegar is a must have ingredient in any kitchen, we wouldn't be without it Le Manoir aux Quat' Saisons
— Raymond Blanc
We use the White Condimento di Modena on the Octopus Carpaccio at La Gavroche. It's sweet and sour flavour really makes the dish sing.
— Michel Roux Junior
I’ve been buying my olives and all sorts of bits & pieces from Belazu for many years. They are the best in the business and good fun to deal with into the bargain…”
— Rowley Lee
So many different varieties [of olives], it’s difficult to choose which one. We have Nocellara in the bar, the flavour, that crunch… our customers love them.
— Russell Ford, Exec Chef at 108 Brasserie and the Marylebone Hotel
Such personalised service. I always enjoy receiving samples of their latest finds, and have ordered every week since we opened.
— Ollie Dabbous
Service, product - fantastic. The whole package is there. Fantastic customer relationship.
— Helena Puolakka
[speaking about our olive oil]'s like everything else they supply, packed with flavour and quality and one of the best I've found.
— Gary Rhodes
All I want for Christmas is a years supply of Belazu rose harissa
— Nigella Lawson
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