fine foods uk

Cranberries can be used in cranberry sauce, chutneys, smoothies and straight forward juice for breakfast. St George’sA firm white fleshy mushroom with a meaty texture. The milder, young leaves can be eaten raw in a salad. GalaGala apples have a mild sweet and vanilla-like flavour with a floral aroma. PearsThese are really in full swing at the moment. Also fabulous at the moment are Pea Flowers, Violas and Borage Flowers, Heirloom Tomatoes, Apples, Pears and Rhubarb. MousseronThis petite little mushroom is available in the spring and again in the autumn for a limited period. We have Girolle and Mousseron mushrooms, both looking good. Or perhaps a savoury and sweet chicken and grilled peach salad. The leafy green vegetables are generally 3-4cm in diameter and look like miniature cabbages. Learn how to put together a range of delicious meals, and watch our YouTube videos to find out how to use ingredients like our abalone and other seafood products. A delicious nutty taste like chestnuts, prized in France for its flavour for over 70 years. CeleriacThe unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. We understand the importance of service and operate a reliable next day delivery service with no minimum order. ChicoryAlso known as endive, chicory is a forced crop, grown in complete darkness, which accounts for its blanched white, yellow-tipped leaves. GoldenGolden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Possessing a little brown or tan cap, this mushroom also has a thin, edible but tough stem. Add the lush, dark berries to muffins, cheesecakes and pancakes or combine them with apple in a crumble, and with other soft fruit in a glorious summer pudding. It has a pungent, slightly bitter, peppery flavour and is highly nutritious. They are typified by the array of variety types, shapes, colours, sizes and flavours. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste. Finish with a chiffonade of parsley and a touch of truffle oil. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled. Black Figs This striking fruit, with its fresh green or deep purple skin and vibrant deep pink flesh, is a wonderful addition to the summer table. Black Autumn Truffles Our fresh black autumn truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. The high pectin content in the fruit makes an ideal gooseberry jam. White Onion These are medium to large in shape, with a white papery skin and evenly white flesh. Serve on poilane toast and you will be very happy. Local Tunbridge Wells Retailer British Fine Foods, has been commended as one of the best retailers in South East Region in the Farm Shop & Deli Awards. GameVenison, rabbit, wood pigeon, grouse are all starting to come through. How about roasted in a salad with chives, feta and honey vinaigrette. Local & Imported Specialty Food & Drink - GR Fine Foods The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. Use it raw in salads, because cooking turns the red to dark green. RhubarbThere are so many things you can do with rhubarb - Danish rhubarb cake with cardamom and custard, vanilla-fried rhubarb on sugar brioche, grilled rhubarb with calves' liver, horseradish cream and chard, pan-fried mackerel sandwich with rhubarb coleslaw, fennel basted pork chops with rhubarb or poached with lemongrass for something a little bIt different. Luxury British Food Gift Hampers. He joined our Continental Fine Foods business in 1999 … Chantenay CarrotsSometimes known as Dwarf Carrots have a delicate sweet flavour, ideal for the autumnal menus. Flat Parsley Particularly good at the moment and much more pungent and flavoursome than its curly cousin, often called Italian parsley. Flat PeachesHow about chilled white peaches poached in rose syrup, or baked peaches with crushed amaretto biscuits. SpinachUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable. Mushrooms - We have Chanterelles, Pied de Mouton and Trompette de la Mort, all looking good. If you are already in the trade and looking for some fresh ideas or looking to stock a new venture, we have everything here. A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. Borage leaves are good in salads, yoghurt or cream cheese mixtures, or served with shellfish. The earthy flavours of the black autumn truffle are wonderful when used in pasta and rice dishes, or to complement meat dishes. We pride ourselves on delivering the best speciality fine food to some of the most exclusive hotels and restaurants in the south west of England. Baby Globe ArtichokeThese are at their best this time of the year. They can be boiled, steamed, stir-fried and deep fried, braised, glazed and are delicious roasted in the oven with a selection of other root vegetables. Cracking for a tarte tatin or roasted with coriander seeds and brown sugar. When young and fresh cobnuts are delicious to eat fresh from the shell for the lovely coconutty flavour. The trompettes are also delicious when stirred into risotto, or even blended into a trompette tapenade and slavered on crusty bread. Hurry, while stock lasts! We are the only fine foods specialist to operate in 11 different countries across Europe, The Middle East and Asia. Chervil TuberIt may still be summer (not for long). Curly KaleCurly kale is a sturdy winter brassica with an earthy flavour and frilly leaves that grow from a central stalk. Wild GarlicIn the UK, wild garlic has many peculiar identities - 'bear's garlic', 'devil's garlic', 'gypsy's onions' and 'stinking Jenny' are just some of them. BeetrootWhether it’s candy, purple, white or golden we have the beetroot you choose for your menus. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. JK Fine Foods. Contact us … At our ready-meal manufacturers we supply Halal meals on wheels. Chestnuts are available fresh, pureed and vacuum-packed. Italian Summer Truffles Our fresh summer truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. GoldenGolden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Top and tail very young broad beans and serve whole, in their pods, with a chunk of pecorino and some bread. Substitute ordinary oranges with blood oranges - they can be used in soufflés, puddings and sauces and work well in marmalade or ice cream. We're passionate about the finest ingredients. To make them even more appetising they are also very good value at the moment. The caps have a ridged underside, with a slightly chewy, slightly fibrous stem. … ChestnutsOne of nature’s winters treats, sadly somewhat under used in the UK. FennelBoth the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. The leaves are delicious too. Orange Flesh PumpkinFrom pumpkin soup to pumpkin pie, enjoy our favourite recipes for this king of the vegetable patch. Mixed Radishes Why not brighten up your salad bowl with a visually stunning selection of mixed radishes? GirolleGirolle mushrooms are apricot yellow, woodland variety with delicious nutty, peppery notes. They are tart and crisp and subversively addictive around cocktail hour. Our Italian classics, including pasta and risotto, are hugely popular … Established in 2009, our company is now renowned throughout the country for its extensive selection of gourmet foods … Cavolo Nero can be used as a substitute in all recipes that require cabbage but it is particularly good in soups. We have Williams’s pears which are stunning at the moment and ideally poached in Sauternes and served in a vanilla panacotta. Welcome to UK Fine Foods, the home of outdoor living, food preservation and much more. JavaScript seems to be disabled in your browser. The flavour develops quickly as the season progresses. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews. They are incredible blanched in salads with a classic vinaigrette, indulged with rich sauces such as brown butter and bécahmel and they pair well with poached lobster, tuna, roasted pork belly, new potatoes, shallots and herbs such as Italian parsley, chervil and tarragon. WhiteThis unusual variety of beetroot has tender pure white roots which are mild but very flavourful and sweet. €1.1 Billion. Its flesh is grainy, sweet and juicy and it cooks and eats well. At Diverse Fine Foods, we are always scouring the UK to bring independent retailers the best products available, and aim to provide unique, quality ranges to offer their customers, providing them with an … W e’re pleased to offer some of the best local produce in the south east. Wild garlic can be stirred into risottos or omelettes, added to soups or used in sauces to accompany meat and fish. The cauliflower stalks make great Crudités. KK's extensive portfolio offers British favourites plus many ethnic dishes from India, South East Asia, China, Mexico and South America. Gooseberries (Green and Pink) Gooseberry recipes are a quintessential summer treat: Try gooseberry purée with mackerel or roast pork. Pile it into sandwiches, toss into salads, use it to make a wonderful watercress soup or watercress sauce, wilt into pastas or stir fries, it’s incredibly versatile – but don’t just leave it to languish on the side of the plate as a garnish. This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. Get instant updates about our new products, special promos and much more! Unlike common cultivated garlic, it's the leaves that are eaten rather than the bulbs. The leafy green vegetables are generally 3-4cm in diameter and look like miniature cabbages. Two of the world's most famous soups, Scotland's cock-a-leekie and France's crème vichyssoise, are based around them. Dip whole strawberries into melted dark chocolate and set aside until firm, then serve as a tasty canapé at champagne receptions; the berries will complement a rosé bubbly. Fine Food Specialist is committed to providing the very best meat and poultry, fruits and vegetables and seafood. The flavour is rich, deep and somewhat nutty. After potatoes, carrots are without doubt the best-known and most popular root vegetable of all. Classic Fine Foods UK has celebrated its 10 years anniversary in 2017. All orders can be placed up to11 … Broad BeansPod, purée and serve with a little fried garlic; blanched podded broad beans and peas, add some fried onion and serve with grilled halloumi and torn mint leaves. BeetrootWhether it’s candy, purple, golden we have the beetroot you choose for your menus. Steamed or deep-fried, it exudes gentle charm. Blood Oranges Grown mostly in Mediterranean countries, blood oranges have a distinctive dark-red rind and flesh and taste tarter than regular oranges. They can also be brushed with olive oil and chargrilled whole. The Bramley is rightly recognised by chefs and home cooks alike as the best apple for cooking. Greengages As they have a soft, delicate, aromatic flesh, greengages are best appreciated raw. English StrawberriesMay sees the official start to the British berry season with milder temperatures, longer days and more sunshine - the perfect conditions for enjoying British berries including strawberries. It will not let you down. Kirsch or Cointreau taste good with clementines, as do pineapple and mango. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow. The lean, gamey meat of a brace of pheasants makes for a tasty autumnal treat when cooked with bacon and buttered root vegetable mash. QuinceOne of the more anticipated autumn fruits, this is now ready for supply as it has turned from green to a better yellow colour. If cooking with greengages, crème fraîche or Greek-style yoghurt will enhance their natural sweetness in fools, bavarois, mousses and ice creams. This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark grey to black. How about asparagus, pancetta and parmesan linguine with chive cream or maybe beef and asparagus salad with honey dressing, radishes and cherry tomates? Clementines and SatsumasChristmas wouldn’t be Christmas with these two beauties which similar to tangerines but are cultivated to be seedless. We regularly visit New Covent Garden & Smithfield Market, London and Rungis Market, Paris to source and supply a comprehensive range of wholesale food products to our customer requirements. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste. Red WatercressRed watercress — although maroon is more like it — has even more peppery bite in its green-veined pointy leaves than regular watercress. Or pair them with elderflower for delicious gooseberry pies, tarts and crumbles. Small, round and orange, clementines are thin-skinned with firm yet juicy sweet segments. Their fine, slightly granular flesh is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they're picked. And every time you taste a Jersey Royal you can tell. Pied BleuPied Bleu mushrooms, also known as the Blue Foot mushroom is a gilled capped mushroom with spores. ChestnutsChestnuts are available fresh, pureed and vacuum-packed. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant, delicately ruffled leaves. Spring Onions, Spring Green Cabbage, Kale, Jersey Royals New Potatoes, Leeks, Radish, Spinach and Celeriac are still very much in season. St George’s mushrooms have a strong aroma and work very well with poultry. They are tart and crisp and subversively addictive around cocktail hour. Not forgetting a few slices of cucumber make a perfect addition to a cool glass of Pimms. Liven up brunch with sweetcorn fritters, popular both in America and Australia, and serve with a zesty lime mayonnaise, tomato salsa or rashers of crisp bacon. Not forgetting a few slices of cucumber make a perfect addition to a cool glass of Pimms. The classic Tuscan soup, ribolitta, is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop. Tougher cuts (shoulder, neck and shin) should be braised or stewed or made into mince for venison burgers or sausages. The classic Tuscan soup, ribolitta, is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop. Westland’s Growing MixWestland’s growing collection is the newest addition to the expanding Westland’s range of ingredients. Although we love the fragrance of anise hyssop, mint, basil, or tarragon will also work nicely. Chanterelles are only found in the wild, and are highly prized in the culinary world as their season is not long enough. Cucumber The classic and cool cucumber - try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup. It is the extreme juiciness of Comice, which coincidentally makes them a poor choice for any process requiring cooking, that earns them such high accolades for eating freshly sliced. We have Comice and Conference – take your pick. Finely pare strips of aromatic zest from Seville oranges and dry in a cool oven, then use to flavour stews and stir-fries. Or wrap Seville orange pips and pith in muslin and use to add extra pectin to jellies and jams. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow. Our vacuum-packed chestnuts are made from whole nuts and work well in soups, stuffing, stews and sauces. Vibrant roots of purple, red, white and gold contain crisp, white flesh with a refreshing, tangy flavour. 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