speciality Lebanese ingredients for cooks who care
bringing the best of Lebanon direct from producers to Bristol
***new on shorkk's shelves***
Since many customers had enquired about a chilli oil, we are delighted to say we have a new addition to the shorkk family.
Having tasted this chilli infused oil in Lebanon on a previous trip, we felt that this was the perfect oil for adding a little warmth to dishes. When you’re in need of an emergency chilli, all you need do is delve into the bottle!
shorkk markets in april
We’re joining the market at Saxon Barn on Sunday 28th April in the village of Leonard Stanley.
If you’d like to browse our shop online before coming, you can always add the click and collection option if you’re short of time.
shorkk reviews
“So pleased to find a beautiful soft and fragrant olive oil …I’ve made a mental note to buy as special gourmet presents for my friends it’s so good!” *****
David – June 2022
“This is so delicious and definitely the best tapenade we have had, EVER! Incredibly addictive so don’t part with just one jar.” *****
Lara – Dec 2022
“I love this bag, the fabric is indeed ‘ soft but sturdy’ and the finish is beautiful. Very handy inside pocket for purse and keys, it has become my favourite bag for every occasion.” *****
Jenny- June 2022
seasonal shorkk
Spring greens are in season now and are quick to cook.
To add some flavour, and tempt those reluctant to eat greens, scatter on a handful of chopped black souri olives.
shorkk's donation for children in Shatila camp
On our recent trip to Lebanon we made our first visit to an NGO called Najdeh Association, based in Shatila camp, Beirut. They’re a secular organisation established in 1978 who support Palestinian women and children.
Thanks to our customers we were able to make a donation for the children who live in the camp.
about shorkk
We’re a Bristol based, socially minded small business started by Miranda & Philippe el Khazen.
“We’re proud to be supporting Lebanese food producers. Shorkk hopes to connect with people who care about what they cook with and where the ingredients come from.”
