Harlech Christmas 2018

CHRISTMAS

Christmas 8 201

O

ne thing for sure is Christmas is going to be busy. Whether it's work group parties or families coming out on Christmas day because they can’t agree on who’ll do the washing up.

Steven Williams

Fine Food Specialist and Development Chef Our development chef and fine food specialist has a wealth of experience in the culinary world, from working on private super yachts in the south of France to successfully managing his own restaurant for 12 years. If you need advice on pairing wines with your dishes or want some innovative menu suggestions, he’s your man.

Get in touch steven.williams@harlech.co.uk or tweet him @stickyjammy15 he’d love to hear from you.

Either way you're going to be doing lots of covers and whatever anyone says, a gauge of a good restaurant is on its Christmas menu and creativity. One thing I learnt in the kitchen at Christmas is whatever you are serving it has to be quick and simple to put together. There is nothing worse than being down on staff numbers and a tricky menu to get out in a rush.

Here at Harlech foodservice we can help with the finer details to make those presentations even simpler, from pre prepared Pâtés and Canapé baskets to Belgian chocolate cups and high end decorations saving you time and money.

The festive period is a time of indulgence and opulence, so why not indulge in our selection of mouth-watering recipes and try something different.

It’s not all about the food!!! Remember to have something for your customers to wash it down with. Choose from our comprehensive selection of wines from Bibendum to complement your list or local spirits for cocktails.

Visit us online at harlech.co.uk to see up to date offers, view our other bespoke

Keep in touch @harlechfoods

/HarlechFoods

Tweet Us @harlechfoods 2 : Harlech Foodservice

brochures and find contact details for your Area Representative. Alternatively get in touch with us by emailing sales@harlech.co.uk or calling 01766 810810.

Wishing all our customers a very Merry Christmas and every success for the New Year!

Hoffwn ddymuno Nadolig Llawen i'n holl gwsmeriaid a Blwyddyn Newydd llwyddiannus!

Contents VEGETARIAN LINES

VEGAN LINES

GLUTEN FREE

Buffet

Fish

and starters selection.........4

and alternatives.............22

NEW PRODUCTS

Bakery bread selection................9

Speciality

Meat

cheese, chutney and jam....36

the main attraction..........17

Sides

Beverages

and alternative..............25

and after dinner confectionery.39

Turkey

Desserts

Tableware

and all the trimmings.......13

sweets, puddings and cakes..29

napkins and crackers........43 Harlech Foodservice : 3

Buffet and starters selection

Checklist We’ll help you put together the perfect buffet. Use our checklist to make sure you have a good selection and don’t forget anything!

Meat Pastry Quiches Canapés Vegetarian Pâté Fish and Shellfish Fishcakes

Meat 42681 5093

Cooked Chicken Drumsticks Chicken Satay Skewers

82557

Buffalo Chicken Wings

50x30g

86838

Fully cooked charcoal grilled chicken breast skewers coated in Yakitori.

1x20

17569

1x1.5kg

British chicken wings in a chilli/citrus buffalo style glaze. Approx 32 per bag.

26765

Pigs in Blankets

1x1.25kg

Uncooked. 50 in case.

60x20g

Lightly marinated chicken formed into traditional satay shape on a wooden skewer.

26765

Chicken Yakitori Skewers

1833

Scotch Eggs Mini

1x80

4723

Mini Duck Spring Rolls

90x20g

3417

Hoi Sin Shredded Duck Meat

1x1kg

8125

Chinese Pancakes

1 x 10

Pastry 1389

3� Sausage Rolls Unbaked

60x75g

77401

Beef Bourgiugnon Tartlet

1x48

Shredded Irish beef in a rich red wine sauce, with diced onion and wild mushrooms, Finished with a sprinkle of herbs.

5093

41876

Chicken a la King Tartlet

21973

21973

Minted Pea and Ham Tartlet

1x48

42385

Buffet Sausage Rolls Unbaked

4x100x14

54701

Chicken Bacon Leek Mini Pie Unbaked

60x30g

17503

Steak and Ale Mini Pies Unbaked

60x30g

2015

Cocktail Vol-au-Vents

1x60

7541

Baked Pork Pies

6x6x70g

1079

Unbaked Classic Pork Pies

40x145g

7846

Fig and Goats Cheese Parcel

25x30g

1x48

Pieces of chicken in a white cream sauce made with Dairy cream, poultry stock and mixed peppers.

86838

Chicken and Mushroom Tartlet

1x48

87291

Goats Cheese and Red Onion Tartlet

1x48

17503

77401 82557

61911

Chicken Wings of Fire

2x1kg

Roasted single chicken wings in a hot and spicy glaze.

Can be ovenbaked or microwaved.

41876

Harlech Foodservice : 5

Ingredients • • • • • • • •

2 tbsp olive oil 1/2 red onion, finely chopped 2 spring onions, chopped 2 garlic cloves, finely crushed 200g spinach, washed, stalk removed and finely

•

Salt and ground black

•

60ml (1/4 cup) water

For the Topping

• • • • •

chopped 3 tbsp coriander, chopped 2 tbsp thyme, chopped

pepper

•

110g maize meal

4 tbsp mayonnaise 4 tsp soy sauce Squeeze of lemon juice 1 tsp grated lemon zest 1 fillet ready to eat hot smoked salmon with pepper and dill Edible flowers to garnish, optional

Methods 1.

For the fritters, heat the oil and sauté the red onion, spring onions and garlic for 1 minute.

2.

Add the spinach and herbs and cook for another minute.

3.

Stir in the maize meal and mix. Pour in the water, season with salt and peppers and stir to combine until the spinach is wilted and the maize meal resembles mashed potato.

4.

Remove from heat and cool enough to handle.

5.

Take a teaspoon of mix per fritter and shape into mini balls using your hands.

6.

appetising mfino

Fritters 6 : Harlech Foodservice

Flatten slightly and firmly squeeze to make sure the fritters are compact otherwise they will break when you fry them.

7.

Add a knob of butter in a heated non-stick pan. Cook for 1 minute on each side until golden. Place in a serving platter.

8.

For the topping, mix the mayo, soy sauce and lemon juice together.

9.

Place a small dab on each fritter.

10. Top with a piece of the hot smoked salmon.

11. Place all fritters onto a serving platter and decorate with edible flowers.

Quiches 2983

Welsh Cheese and Leek Quiche

Canapés 1x24pp

3766

Cheese and Onion Quiche

1x12”

37285

Mediterranean Vegetable Quiche

1x12”

2672

Quiche Lorraine with Crispy Bacon

1x12”

16844

Salmon and Watercress Quiche

1x10”

75220

Mini Canapé Assortment

55433

Serving suggestion

1x226

An assortment of Canapés 3.5-4 cm 4 different shapes Tartlets, Iris, Flower cuppy and mini Coquille Neutral, ideal for party of 40-60 people.

75220

3368

80693

Spinach and Beetroot Blinis

4x45

A mixed box of blinis spinach and beetroot 1.5” diameter.

16844

3368

Cocktail Blinis

20x8g

1796

6189

Cuppy Canapé

1x140

Flower shaped, golden yellow colour, 5cm x 1.2 cm h.

55433 2104

Tomato and Basil Quiche

1x12”

63049

Mini Goats Cheese and Red Pepper Quiche

1x48

23098

Mini Ham and Cheese Quiche

1x48

1x84

Spoon shaped, golden brown crispy dough structure.

Dimensions 3 x 6 x 7.5cm.

1796

Chicago Style Canapés

1x48

Smoked Salmon, lemon flavoured cheese and cucumber mini brioche - Ham, fig butter and pistachio on olive bread - Vegetables on Nordic bread-Smoked Trout and cucumber on black bread Fourme d’Ambert blue cheese, fig and pear on walnut bread - Prawn, basil flavoured cheese and tomato mini brioche-Artichoke and tomato on white bread - Mandarin and prune with smoked duck on white bread.

23098

63049

Edible Spoons

6189

Harlech Foodservice : 7

Vegetarian 4726

Breaded Baby Camembert Rounds

10x50g

8310

Breaded Brie Wedges

24x36g

2123

Breaded Garlic Mushrooms

1x900g

Approximately 50 to 55 pieces.

66024

Duck and Orange Pâté Chilled

1x500g

7760

Pâté De Campagne Frozen

1x850g

4536

Chicken Liver, Brandy and Herb Pâté Frozen

1x450g

3698

Chicken Liver, Cointreau and Orange Pâté Frozen

1x450g

2154

1764

Fish and Shellfish 8310 9107

Prawns Twisters

1x800g

Prawn meat marinated with herbs and garlic, hand rolled in a crispy spring roll.

9107

4726

Pâté 50675

Ardennes Pâté Chilled

1x500g

78712

Brussels Pâté Chilled

1x500g

78712

8 : Harlech Foodservice

4880

4880

Luxury Icelandic Prawns

1x1.72kg

4822

Value Prawns

1x2kg

Fishcakes 77846

Cod and Chilli Cheese Fishcake

24x85g

15223

Thai Style Cod and Prawn Fishcakes

24x114g

22192

Smoked Salmon Side D-cut

1x1kg

43802

Scottish Smoked Salmon Slices

1x200g

1288

Breaded Plaice Goujons

1x450g

12901

Luxury Thai Salmon Fishcake

24x85g

1764

Squid in Salt and Pepper Coating

1x1kg

41677

Smoked Cod, Brie and Bacon Fishcake

18x115g

2154

Squid Rings in Panko Breadcrumbs

1x700g

40773

Smoked Haddock, Mozzerella and Spring Onion Fishcake

18x115g

Bakery bread selection

Harlech Foodservice : 9

freshly baked christmas

Bread

10 : Harlech Foodservice

Ingredients For dough

• • • • • • • • •

2 packets active dry yeast 120 g granulated sugar 50 g olive oil + 10 g extra for brushing bowl 1 kilo hard flour 1 teaspoon ground cinnamon 10 g salt 30 g anise 100 g walnuts

If the dough is too thick, you can add the remaining water if needed.

6.

In a separate bowl, add 1 tablespoon of olive oil and the dough.

7.

Cover with a kitchen towel and set aside for 1 – 1 ½ hours, until it doubles in size.

550-600 ml water, at room temperature

To decorate

• • • • • • • • •

5.

To decorate 1.

Wash the mixer’s bowl and place back on stand.

2.

Add all of the ingredients: water, olive oil, flour and salt.

3.

Beat with the paddle attachment for 2-3 minutes, until you create a smooth dough.

4.

Remove dough from bowl and wrap in plastic wrap. Set it aside to rest.

125 g lukewarm water 20 g olive oil

For the Christmas bread

½ teaspoon salt 250 g all-purpose soft flour

1.

1 egg, lightly beaten for brushing For glaze 120 g honey 1 shot of cognac

Punch down the dough lightly with your fingers and shape into a round loaf.

1 almond, whole 2.

Line a 30 cm baking pan with parchment paper and butter.

3.

Transfer dough into baking pan and let it spread out on its own.

4.

Remove plastic wrap from decorating dough and cut it into 6 equal sized pieces.

Method

5.

into a braid. You should have 2 braids which should be as long as the circumference of the baking pan.

For the dough 1.

In a mixer’s bowl, add a part of the water (550 g), the yeast and

6.

Mix with a hand whisk until the yeast dissolves completely and it becomes activated.

3.

Add the olive oil, flour and cinnamon. Beat with the hook attachment on medium speed for about 5-8 minutes, until all of the ingredients are completely combined start coming together to form a dough.

4.

Add the salt, anise and walnuts. Beat for 1 minute, just to combine. They are not added from the start so that they don’t get crushed inside the dough.

Brush the dough in the pan with some beaten egg so that the 2 types of dough don’t stick together.

sugar.

2.

Shape each piece into a long rope and then braid each 3 ropes

7.

Then place the 2 braids over it in the shape of a cross.

8.

Position the whole walnut in the center.

9.

Cover with a towel and allow the dough to rise again for 1 hour.

10. Preheat oven to 180˚C (350˚F) Fan. Bake for 50 minutes to 1 hour.

11. When the bread is almost ready, prepare the glaze by combining the honey and cognac thoroughly.When ready, remove from oven and immediately brush the glaze over the Christmas Bread.

Harlech Foodservice : 11

Bread

4707

Mini Tin Loaf Multigrain

48x55g

1257

Mini White Tin Loaf

48x55g

7539

1257

4707

7103 4412

Ciabatta Rolls

40x100g

Mediterranean Rolls

75x55g

60x60g

12 each of following: Sundried Tomato and Red Pepper, Honey and Sunflower seeds, Malt and seedy, Sage and Onion, Olive and Oregano. Ready to bake from frozen.

Mixed flavoured breads which include walnut mini loaf, sundried tomato and basil focaccia finger, rustic sunflower and honey roll, rosemary focaccia knot, multigrain seeded finger roll.

4412

2352

12 : Harlech Foodservice

Gourmet Bread Basket

90x35g

Mini crusty French bread. Part baked with a decorative top cut approx 3.5� in length.

7103

2352

Mini Petit Pain

7539

Turkey

and all the trimmings

Checklist Turkey is an essential part of most Christmas dinners. We’ve listed some of our finest turkey offerings along with the traditional trimmings.

Turkey Gravy Parsnips Pigs in Blankets Roast Potatoes Stuffing Yorkshire Puddings Vegetarian Options

Harlech Foodservice : 13

lemon and pepper crumbed

Turkey

Ingredients • • • • • • •

3 tbsp plain flour 1 large egg 100g fresh breadcrumb zest of lemon lemon pepper crumb coater

• • • •

4 vines cherry tomatoes 350g broccoli, cut into small florets 400g canned butter beans drained 4 tbsp pesto

450g turkey breast steaks 2 tbsp sunflower oil

Method 1.

Heat oven to 180˚C/ 160˚C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.

2.

Dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the crumb coater – press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.

3.

Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and mash everything up with a potato masher. Divide the turkey mash and tomatoes between plates – adding lemon wedges for those who want to squeeze some over.

Turkey 8978

Easy Carve Turkey Breast Raw

1x2.72kg

8435

Easy Carve Turkey Breast Raw

1x4kg

8978

7082

79464

G ra vy an d ot h er tr im m in gs on p ag e 16 .

7082

Boneless Cooked Turkey Saddle

1x3.63kg

Succulent, cooked turkey saddle.

8397

Butterfly Turkey Breast

per kg

100% raw butterfly turkey. Oven ready previously frozen.

79464

Christmas Chicken Parcel

App. 900g

100% chicken breast meat with cranberry, chestnut stuffing with sausage meat, wrapped in streaky bacon.

Harlech Foodservice : 15

Trimmings 5148

Turkey Gravy Granules

Vegetarian Options 1x25ltr

29051

Makes 25 litres.

4058

Honey Glazed Parsnips

1x600g

Parsnips covered in honey flavoured batter and ready to roast.

17569

Pigs in Blankets

16x140g

29051

1x1.25kg 48342

Uncooked. 50 in case.

7580

Fresh Chipolata Sausages

1 x 1kg

18048

Duck Fat

1x1.2ltr

3913

Mashed Potato

1x2.5kg

7580

Nut Roast Slice

An individual slice of nut roast with hazelnuts and mushrooms delicately flavoured with herbs.

9263

4058 3946

17569

16 : Harlech Foodservice

48342

Roast Potatoes

1x2.27kg

5626

Roast Potatoes

1x2.5kg

48375

SautĂŠ Potatoes

1x2.5kg

3846

Stuffing Balls Pork with Sage and Onion

160x25g

3202

Sage and Onion Stuffing Mix

1x2.5kg

7877

Sage and Onion Stuffing Mix

1x2kg

5154

Dried Cranberries

1x1kg

9263

Cranberry Sauce

1x2.5kg

16860

Baked Yorkshire Puddings 4�

4x15

63255

Cranberry Sausage Meat

1 x 454g

2849

Sausage Meat

1x454g

81651

Sweet Potato Roulade

16x155g

A gluten free and Vegan, Cajun flavoured sweet potato roulade, filled with vegan cream and a sweet spicy red pepper and red onion Cajun chutney.

81651

Checklist Meat is the main attraction on most Christmas tables. Choose from prime beef, pork or lamb along with speciality meats.

Poultry Matured Prime Beef Fresh Lamb Fresh Pork Fresh Chicken Gammon Duck

Meat

the main attraction

Speciality Meats

Harlech Foodservice : 17

Beef Fillet with cranberry béarnaise

18 : Harlech Foodservice

Ingredients • • • • •

dijon mustard flat parsley chopped 50g frozen cranberries 62g pureety béarnaise mix 250ml milk

Method 1.

Cook the steaks in a water bath at 54˚C.

2.

Sear in a very hot pan or hot chargrill.

3.

Boil the milk and whisk into the béarnaise mix then add the defrosted cranberries.

Poultry 79464

Christmas Chicken Parcel

Matured Prime Beef fixed

100% breast meat stuffed with cranberry and chestnut stuffing with sausage meat wrapped in streaky bacon. Approx 900g.

8188

Fillet Steak

1x8oz

4173

Rib Eye Steak

1x8oz

3163

Rib Eye Steak

1x10oz

4620

2357 79464

8978

Easy Carve Turkey Breast Raw

1x2.72kg

8435

Easy Carve Turkey Breast Raw

1x4kg

7082

Cooked Boneless Turkey Saddle

1x3.63kg

8397

Turkey Breast Butterfly

per kg

100% raw turkey butterfly. Oven ready, previously frozen.

9263

3946

9876

Rib Eye Steak

1x12oz

4747

Rump Steak

1x8oz

4620

Rump Steak

1x10oz

4064

Rump Steak

1x12oz

3241

Rump Steak

1x16oz

3740

Sirloin Steak

1x8oz

9299

Sirloin Steak

1x10oz

4041

Sirloin Steak

1x12oz

2357

T Bone Steak

1x14ox

7246

T Bone Steak

1x16oz

9602

Whole 4 Bone Beef Ribs

per kg

7287

Topside Rolled Beef

per kg

1306

Topside Whole Welsh

per kg

1209

Silverside Rolled

per kg

9637

Striploin Whole 8kg+ Beef

per kg

46256

French Trimmed Beef Rib

per kg

Fresh Lamb 1093

Leg of Lamb Boned and Rolled

per kg

3611

Leg of Welsh Lamb Boned and Rolled

per kg

4345

Rack of Lamb French Trimmed

per kg

5069

Rumps of Lamb

per kg

9735

Shoulder of Lamb Boned and Rolled

per kg

1093

4620

1093

Harlech Foodservice : 19

Fresh Pork 1124

Belly Pork Bone in Whole

Gammon per kg

1032

Belly Pork Squares

400g av

9343

Leg of Pork Boned and Rolled

per kg

6772

Gammon Joints Converter

per kg

Average weight 9kg.

7109

Horseshoe Gammon Crown

per kg

Average weight 5kg.

20932

Premium Cooked Gammon Ham

per kg

Average 3.5kg Cooked Gammon Ham with no added water vacuum packed in half joint size.

Fresh Chicken 1582

1582

Pork Loin Boned and Rolled

per kg

8447

Pork Loin Boned and Rindless

per kg

9991

Chicken Fillets 7-8oz

1x5kg

3851

Chicken Fillets 7-8oz

2x5kg

9759

Supreme Chicken Bone-in

1x5

Skin and wing bone on.

2128

Whole/Half Chicken

per kg

2464

Whole Chicken 5lb

per kg

6772

75151

Honey Roast Gammon Ham

per kg

Average 3.5kg Cooked Gammon Ham with no added water, roasted with honey and sugar glaze, vacuum packed in half joint size.

2464

20 : Harlech Foodservice

6511

Horseshoe Gammon Steak

1x8oz

6071

Horseshoe Gammon Steak

1x10oz

1443

Horseshoe Gammon Steak

1x12oz

Duck 7608

Chinese Boneless Duck Breast Frozen

Speciality Meats 10x300g

Cooked until tender this boneless duck breast portion is spiced with a blend of Chinese spices for an authentic taste. Ideal for pancakes.

6381

Honey Roast Half Duck Frozen

10x300g

Sliced Meats

72388

Cold Smoked Chicken Fillet

2x227g

8439

52373

Hot Smoked Chicken Fillet

2x227g

87540

8915

Gressingham Duck Breast

2x227g

2302

Gressingham Duck Legs

2x170g

Sliced Smoked Pancetta

1x500g

Sliced Prosciutto Ham

1x500g

Approx 35 slices.

20789

Sliced Serrano Ham

1x500g

25042

Sliced Turkey

1x500g

Average 15 slices.

Award winning honey half roast duck cooked slowly until tender.

2302

7388

4065

Smoked Duck Breast

2x227g

5503

Whole Guinea Fowl

x1

Average 1-1.2kg.

7388

Whole Ducks Frozen

6x2.4kg

A grade evicerated duckling. Giblet bag included containing heart, liver, gizzard end and folded neck (in body cavity).

25390

Prestige Foie Gras Grand Cuisine Chilled Average 500g.

1385

Guinea Fowl Supreme

2x227g

7579

Pheasant Breast

1x4

74568

Whole Wood Pigeon 230-270g

x1

7300

Wood Pigeon Breast 30-40g

x10

16770

Bone Marrow Melts

5x200g

per kg

Just the marrow from the centre of the bone. Ready to defrost and use.

Harlech Foodservice : 21

Fish

and alternatives

Checklist Fish is an excellent alternative to meat and poultry. Our fantastic range of fish, prawns and mussels are frozen for freshness.

Smoked Salmon Prawns Seabass Caviar

22 : Harlech Foodservice

Speciality Frozen Fish

Canned Fish

22192

88546

Smoked Salmon Side D-cut

1x1kg

Smoked Salmon side, deep skinned and sliced.

Ave 50-60 slices.

43802

Scottish Smoked Salmon Slices

1x200g

4880

Luxury Icelandic Prawns

1x1.72kg

4822

Super Value Prawns

1x2kg

66634

Salmon Fillets 140-170g

1x10

Salmon Fillets 170-200g

1x100g

Lumpfish caviar is a less expensive alternative to genuine caviar. It is delicious served as a gourmet style Canapé on blinis with crème fraiche. It is also great used as a garnish.

9400

Salmon Pearls

1x100g

A delicious ingredient which can provide a mouth watering colour and flavour to your fish recipes. It is ideal for Canapés- a few pearls on a quails egg is very effective.

Skinless and boneless Scottish salmon fillets.

63972

Lumpfish Caviar

1x10

Skinless and boneless Scottish salmon fillets.

62823

43802

88546

9400

4880 66634

26617

Seabass Fillets 90-130g

1x1kg

Boneless Seabass fillets 90-130g skin-on.

62823

Seabass Fillets 130-190g

1x1kg

Pin bone in Seabass fillets. Skin on. 140-200g Approx 6 pieces per kilo.

Harlech Foodservice : 23

Ingredients • • •

500g/1lb 2oz cauliflower, chopped 600ml/1 pint milk 500g/1lb 2oz clams (discard any clams that have broken shells, and discard any open clams that do not close

• • • • • •

when given a sharp tap.)

1 tbsp sunflower oil half small onion, finely chopped 250ml/9fl oz white wine 50g/1¾oz butter 75g/2½oz flour 200g/7oz strong cheddar, grated

For the Vegetables

• • • • • •

1 cauliflower, outer leaves removed 50g/1¾oz butter 1 broccoli, cut into florets (keeping as much stem on them as possible) 4 small carrots, whole 2 nori sheets 20g/¾oz sea salt

For the hake

• •

1 tbsp olive oil 4 x hake fillets 31829

Method 1.

Add the chopped cauliflower to a large saucepan and cover with the milk. Bring to a simmer and cook for five minutes. Strain and sieve - retaining both the milk and the cauliflower.

2.

Scrub the clam shells clean in cold water. Heat a medium saucepan with a lid and add the oil. Once hot, add the onion and clams, stir and add the white wine and put the lid on. Once the clams have opened drain and reserve the cooking liquid. (Discard

Hake

with cauliflower cheese purèe 24 : Harlech Foodservice

any clams that have not opened.)

3.

Heat a large saucepan and once hot add the butter. Once the butter is melted, stir in the flour and cook for 2-3 minutes.

4.

Gradually add the clam cooking liquor and milk from the cauliflower, whisking continuously until a smooth sauce is achieved. Add the cheese and cooked cauliflower and place in a food processor. Blend, adding more milk and clam cooking liquor if needed, until you get a smooth sauce.

Sides and alternatives

Checklist Add chips or pasta to main courses as a side, or serve olives, pickles and relish as an accompaniment. Don’t forget the sauces.

Chips Gravy, Stock and Bases Cooking Wines Table Sauces Soup Pickle Relish and Chutney Olives

Harlech Foodservice : 25

hasselback

Potatoes with gorgonzola and honey

Ingredients • • • • • •

1 kg small-medium waxy potatoes bunch of fresh rosemary (15g) 80 g unsalted butter (cold) olive oil runny honey 75 g gorgonzola cheese

Method 1.

Preheat the oven to 200ºC/400°F/gas 6.

2.

Make cuts across the width of each potato, 1 to 2mm apart, all the way along. Slice about two-thirds of the way into the flesh.

3.

Pick the rosemary, then stuff the cuts in the potatoes sporadically with the rosemary leaves.

4.

Cube, then dot the butter over the base of a large roasting tray and drizzle in the oil. Pop the tray into the oven for a few minutes so that the butter melts, then place the potatoes carefully into the tray.

5.

Roast for 50 to 60 minutes, or until the potatoes are golden and cooked through, basting with the butter in the tray a few times during cooking and turning regularly until they are golden and crisp all over.

6.

Drizzle all the spuds lightly with the honey, then return to the oven for another 5 minutes.

7.

Remove from the oven and place the potatoes on a board or platter. Crumble over the gorgonzola and serve while still warm.

26 : Harlech Foodservice

Chips 65560

Sweet Potato Fries

1x2.27kg

12882

Supercrunch Sweet Potato Fries

1x2.5kg

15373

Fresh Beef Stock

1x2.5kg

40136

Fresh Golden Chicken Stock

1x2.5kg

Using only one specification of bone to ensure an optimum fat to meat ratio and with only premium quality ingredients reaching the stock pot.

22059

Fresh Veal Stock

1x2.5kg

Using only one specification of bone to ensure an optimum fat to meat ratio and with only premium quality ingredients reaching the stock pot.

65560

Cooking Wines and Vinegars Gravy, Stock and Bases 9009

Meat Gravy Granules

1x25ltr

3007

Original Gravy Granules

1x25ltr

Makes 25 litres. 1.9kg in weight.

5148

Turkey Gravy Granules

3300

Original Gravy Mix 26 litres.

Red Wine Vinegar

1x5ltr

46552

Professional Beef Bouillon Jelly

1x800g

1800

White Wine Vinegar

1x5ltr

9620

Beef Bouillon Paste

1x1kg

24774

Brandy Wine

1x1ltr

2172

Red Cooking Wine

1x3ltr

2179

White Cooking Wine

1x3ltr

22g per litre. 45 litres per tub.

6037

Vegetable Bouillon Paste

1x1kg

18g per litre. 55 litres per tub.

1x25ltr

Makes 25 litres 1.9kg in weight.

1757

34668

Demi Glace Mix

1x1.52kg

1800

Makes 16 Litre (38.5pints) per tin.

1x1.8kg 4539

Premier Jus Veal

1x1kg

Yields 8 litres.

21278

Beef Stock Mix

1x800g

Yields 50 litres.

13074

Vegetable Stock Mix

1x800g

Yields 53 litres.

Harlech Foodservice : 27

Table Sauces 9693

Apple Sauce

48639

27254

1x2.3kg

9263

Cranberry Sauce

1x2.5kg

5505

Red Currant Jelly

1x3kg

4380

Thick and Creamy Mayonnaise

1x5ltr

Cooking Oils

51714

8147 3108

Original Branston Pickle

Soups 48639

Classic Carrot and Coriander Soup

1x25ptn

79434

Classic Cream of Broccoli and Stilton Soup

1x25ptn

2897

Thick Country Vegetable Soup

1x2kg

28 : Harlech Foodservice

3179

Mango Chutney

1x2.4kg

4305

Caramelised Red Onion Chutney

1x1.35kg

1131

Red Onion Marmalade

1x1.25lt

1131

Pitted Black Olives

1x2.37kg

Pitted Green Olives

1x2.37kg

Green stoneless Olives In brine. Contains Spanish Manzanilla olives. Drained weight 1.12kg.

15976

Makes 11 litres (19.5 pints) per tin.

Approx 200 portions.

3004

Relish and Chutney 1x2kg

1x350g

Black stoneless olives. Contains Spanish Hojiblanca olives. 1.2kg drained weight.

1x2.55kg

9693

Bechamel Sauce Mix

Goose Fat

Olives

Pickle

1886

1x600ml

Grease spray, odourless and tasteless, economical consumption. Very good adhesion properties. No residues, pure vegetable oil and waxes. For all baking sheets and high baking tins.

9263

Sauce

Trennspray

Siciliana Mixed Olives

1x1.5kg

Kalamata, Halkidiki olives with garlic, peppers and mustard seeds.

Desserts sweets, puddings and cakes

Checklist Delicious desserts to suit any occasion: we stock all the festive favourites.

Create your own winter wonders with our range of decorations and ingredients.

Fruit and Nuts Decorations Ingredients Chocolate Decorations Festive Desserts Cakes, Desserts and Gateaux Coffee Shop Desserts Christmas Ice Cream

Harlech Foodservice : 29

Fruit and Nuts

14390

71305

Cherries Glace

1x1kg

5154

Dried Cranberries

1x1kg

3197

Mixed Fruit

1x3kg

46896

Mixed fruit which consists of raisins, sultanas, currants, mixed peel.

3573

Mincemeat Filling

1x3kg

8493

Baby Apples in Water

1x425g

11033

45830

3513

Walnuts Pieces

1x1kg

2874

Walnuts Halves

1x1kg

79786

Nuts Party Mix

1x2.5kg

Cashews, smoked almonds, Thai nuts and honey roasted peanuts.

45830

Macarons ‘Les Classique’

Plain Macaron Mix

80691

Natural Marzipan

35374

78076

1x90

Mini Sweet Butter Tart 4.5cm

Pink and White Mini Marshmallows

1x1kg

52764

Popping Candy

1x750g

Carbonated sugar crystals. Pop in the mouth like the old fashioned Space Dust.

42649

Crispy Strawberry Cubes

1x200g

Crispy Mango Wet Proof

1x400g

Light pieces of Mango which resist humidity for adding texture to your desserts. Coated with cocoa butter.

Crispy Yoghurt

1x280g

Light pieces of yoghurt for adding texture to desserts.

30145

Profiterole Cases Ready to Fill

1x250

88402

Mousse Powder Dark Chocolate

1x800g

Made with at least 70% callebaut plain chocolate darker, intense brown colour. Mix with milk or cream for best results.

1x180

46896

1x5kg

An almond paste made with a blend of Californian sweet almonds and Mediterranean bitter almonds.

30 : Harlech Foodservice

Mini Black Cones

Short crust product ready to garnish for desserts.

1x36

1x1kg

1x300g

Delicate and light cubes of strawberry. Perfect for adding texture to desserts.

86668

Just need to add your own flavours and colours.

9561

Crispy Raspberry Cubes

Delicate and light cubes of raspberry. Perfect for adding texture to desserts. Freeze dried.

This product can be used for desserts or for appetizers.

Conical shape with a crispy and crunchy structure. Black in colour.

6 of each Vanilla, Pistachio, Coffee, Raspberry, Lemon, Chocolate.

8753

14390

86668

Ingredients and Decorations

1x400g

Light pieces of Passion Fruit which resist humidity for adding texture to your desserts. Coated with cocoa butter.

78076

Baby Apples in water. Decorative size. Ideal for use as a garnish with pork dishes.

Crispy Passion Fruit Wet Proof

84846

Mousse Powder Milk Chocolate

1x800g

Suitable to serve as a dessert. 36x50g portions Mix with milk or cream for best results.

71824

Rainbow Drops Meringue

12x30

A mixed box of handmade, drop size of meringues.

86713

Chocolate Sponge Sheets 60x40x8mm.

1x14

28739

Plain Sponge Sheets

1x14

15748

79411

Brandy Snap Baskets

1x30

53083

Cinnamon Sticks

1x120g

7910

Star Anise

1x250g

6x150g

Festive Xmas Pudding yogurt. Light brown in colour creamy with fruit pieces.

60x40x8mm.

1824

Luxury Xmas Pudding Yogurt

58663

Christmas Loaf

1x1.25kg

79666

Individual Christmas Puddings

36x100g

31480

Individual Christmas Puddings

24x100g

31480

14212

Tulip Marbled Pastel Cups

1x36

Pastel marbled tulip cup 63-66mm(h) x 70mm (diam) 85g each.

15748

Athena Dark and White Chocolate Cups

1x36

Mona Lisa Athena Cups Dark and White Chocolate 50mm(h) x 71mm (diam).

47439

Crocus Marbled Chocolate Cups

1x72

Mona Lisa Marbled Chocolate Crocus Cup. 42mm(h) x 50mm (diam).

1x99

An exquisite selection comprising handmade truffles, chocolate and petit fours. Ten varieties carefully chosen to indulge all tastes.

Chocolate and Chocolate Decorations 74929

Fine Chocolate and Petit Four Selection Dieudonne

Festive Desserts 24267

Mince Pies Baked

1x36

23439

Baked Mini Mince Pies

1x60

23439 74929

14212

58663

58663

Harlech Foodservice : 31

caramelised apple

Éclair

with calvados cream and salted caramel ice cream

Ingredients

Method

Éclair

Cider Jelly

• • • • •

500ml water

For the cider jelly, soak the gelatine leaves in a bowl of cold water for a

combine. When the dough starts to leave the sides of the pan, transfer

225g unsalted butter

few minutes. Put the cider, calvados and sugar into a saucepan and stir

it to the bowl of a standalone beater. Leave to cool for a few minutes,

10g sea salt

over high heat until the sugar has dissolved. Boil the mixture for a couple of minutes, then remove the pan from heat. Squeeze out the excess

then with the beater on low speed gradually add the beaten eggs until

275g plain flour, sifted 9 medium eggs, beaten

water from the gelatine leaves and add them to the pan. Stir until the gelatine has dissolved, then add the lemon juice. Pour the mixture onto a

baking tray lined with silicone paper. Leave to cool completely then chill

Cider Jelly

• • • • •

until set. Cut into small cubes when you are ready to plate.

Caramel Apples

450ml cider

each about 15cm long, leaving space between each one to allow for expansion. Lay a cinnamon crumble rectangle on top of each éclair.

2 and bake for another 20-25 minutes until golden brown. Transfer the

130g caster sugar

Next, make the caramel apples. Put the sugar into a dry saucepan set

crisp, make a hole at the base of each éclair to allow the steam inside

1 tsp lemon juice

over high heat. As the sugar begins to melt around the edges, tip the pan

to escape as it cools.

Caramel apples

from side to side to encourage the rest of the sugar to melt. Once the

750g granulated sugar 1.5 litres water 25ml calvados 4-6 apples

Calvados Cream

• • • •

Cinnamon Crumble

• • • •

1.5-2cm round tip. Pipe the éclairs onto the prepared baking sheets,

éclairs to a wire rack and leave to cool. To ensure the éclairs remain

50ml calvados

•

eggs). When ready, spoon the dough into a piping bag fitted with a

Bake for 10 minutes, then reduce the oven temperature to 160°C/Gas

6 leaves of gelatine

Salted caramel ice cream from Marshfields 13366

• • • •

you get a smooth, dropping consistency. (You may not need all the

125g unsalted butter, softened 175g light brown sugar 140g ground almonds 115g plain flour 15g ground cinnamon

• •

2 gelatine leaves 300g double cream 50g caster sugar 1 vanilla pod, split lengthways and seeds scraped 150g mascarpone 15g calvados

To serve

•

cocoa nibs, to garnish

sugar begins to caramelise to a golden brown colour, take the pan off the heat and carefully pour in the calvados. Gradually add the water then return the pan to the heat and stir to dissolve any hardened caramel.

Peel and cut the apples into thin wedges and add them to the caramel sauce. Partially cover the pan with a lid and gently cook the apples for 15-25 minutes until they are tender. Remove from the heat and allow the apples to cool completely in the caramel sauce.

Calvados Cream For the calvados cream, soak the gelatine leaves in a bowl of cold water for a few minutes. Put the cream, sugar and vanilla pod and seeds into a saucepan and bring to a simmer, stirring to dissolve the sugar. Once it begins to scald, take the pan off the heat. Squeeze out the excess water from the gelatine and add to the warm mixture. Stir until the gelatine has melted. Add the mascarpone and calvados and

Cinnamon Crumble

stir well. Strain the mixture through a fine sieve into a large mixing bowl. Leave to cool, stirring occasionally. Chill the mixture for an

For the cinnamon crumble, cream together the butter and sugar using an

hour in the fridge then whisk it with an electric beater until light and

electric beater. Add the remaining dry ingredients and beat on low speed

smooth. Spoon into a piping bag set with a 1cm fluted nozzle.

until well combined. Tip the dough out onto a lightly floured surface and roll out to 2mm thickness. Cut into 3x10mm rectangles and transfer to one or two baking sheets. Chill for at least 20 minutes or until ready to use.

Assembling To assemble, split each éclair in half then place the bottom half on each serving plate. Arrange the caramel apple slices on top then pipe

Éclairs

over the calvados cream. Sandwich with the top half of the éclair then arrange a few cider jelly cubes on top. Put a neat teaspoonful of

To make the éclairs, preheat the oven to 190°C/Gas 5 and line a couple of

cocoa nibs alongside the assembled éclair then rest a scoop of salted

baking sheets with silicone or baking parchment. Put the water, butter

caramel ice cream on top. Serve at once.

and salt into a saucepan and bring to the boil. As soon as the mixture begins to boil, tip in the sifted flour and beat with a wooden spoon to

Harlech Foodservice : 33

Cakes, Desserts and Gateaux 8757

Assortment Mini Cake

86928

Chocolate Belgian Tartlet

48x18g

28096

A chocolate shortcrust tart with a baked Belgian chocolate ganache.

1x43

5432

Alabama Fudge Cake

1x16pp

30692

Blackforest Roulade

1x2

2 stunning handmade and rolled soft, chocolate flavoured meringue filled with a layer of chocolate flakes, homemade black cherry sauce with Kirsch and dairy cream, all dusted with sugar.

Contains 9 custard filled éclairs,10 strawberry cream puffs, 16 mini vanilla slices, 8 mini black forest rolls.

Thaw and serve. Ideal for buffets.

1461

Blackforest Gateaux

1x14ptn

6995

Chocolate Fudge Gateaux

1x14ptn

6007

Strawberry Gateau

1x14ptn

with a hand crimped top.

60575

49831

Tart Au Chocolate

1x12pp

A shortbread pastry case filled with rich chocolate truffle, topped with a dusting of sweet snow.

53881

Tart Au Citron

1x12pp

A shortbread pastry case filled with a Sicilian lemon custard, finished with sweet snow sugar.

49831

53881

7x Opera Square, 6 x Apricot Flan, 4 x Coffee éclairs, 6 x Lemon Tartlet, 6 x Raspberry Financier, 6 x Chocolate Tartlet, 7 x Pist Rectangle, 4 x Chocolate éclairs, 7 x Apple and Blackcurrant.

44697

9801

Profiteroles

Chocolate Chip Pudding

1x12

A moist orange sponge studded with dark chocolate chips cascading with a rich chocolate sauce.

1461

63128

1x2kg

3 bags choux pastry profiteroles filled with fresh cream and four bags of luxurious dark continental chocolate sauce. Approx 133 buns per case.

Coffee Shop Desserts

Baileys Profiteroles

83808

Profiteroles filled with an Irish cream.

34 : Harlech Foodservice

1x12pp

Round digestve biscuit case filled with toffee fudge and banana pieces, with a layer of cream topping. Dusted with sweet chocolate crumb.

1x53

79481

Banoffee Pie

30692

8757

Petit Fours ‘Envies Sucree’

1x14pp

A fully baked, pre cut apple pie, prepared from Bramley apples and blackberries within a shortcrust pastry case,

A 2 layer gateau made with stabilised dairy cream and strawberry filling layered between light texture vanilla sponge. Decorated with cream rosettes and strawberries in a strawberry sauce decorated on the sides with chocolate chips with a luxury baked cheesecake. Pre Portioned.

79481

Apple Bramley and Blackberry Pie

2x1kg

Chocolate, Raspberry, Coconut Slice

1x18pp

A lemon and coconut sponge studded with raspberry smothered in a rich chocolate coconut ganache finished with cake cubes and raspberry pieces.

83808

8085

Purée 26562

1324 Fruit Cake

Flapjack Superfood

88963

Fruit Cake

Mint Chocolate Cake

1x12pp

Two layers of gluten free chocolate chip sponge cake filled and covered with a mint flavoured frosting.

Decorated with mint chocolate pieces, crumbed milk chocolate and chocolate drizzle.

7874

8085

Sugar Belgian Waffles

32x90g

New York Baked Cheesecake

1x12pp

A luxury baked gluten free cheesecake. A plain gluten free biscuit base topped.

1x14pp

A traditional fruit cake finished with heaps of pecans, goji berries, pumpkin seeds, chopped dates, sunflower seeds.

32947

Cheesecake

1x12pp

A gooey vegan flapjack studded with chopped dates, prunes and chocolate.

Purée Raspberry

1x1kg

High quality purée. Raspberry, a mountain thorn bush was cultivated in the middle ages in French gardens.

1x14pp

Moist fruit cake made with sultanas, cranberries, mixed peel and glace cherries that have been soaked in sherry and brandy. Topped with glazed nuts, dates, red and yellow glace cherries.

56182

1x1kg

High quality purée. The Serbian Oblachanska variety produces the best purees. A flavour combining acidity and fruitness, pulpy texture and a burgundy colour.

56182

88250

Cherry Morello Purée

Dairy 3087

Custard Mix

1x3kg

43613

Strawberry Purée

1x1kg

38125

White Peach Purée

1x1kg

Christmas Ice Cream 15394

Chocolate Soft Scoop Ice Cream

1x4ltr

39091

Strawberry Soft Scoop Ice Cream

1x4ltr

69838

Vanilla Soft Scoop Ice Cream

1x4ltr

48246

Madagascan Vanilla Ice Cream

1x4ltr

41107

Winter Spice Fruit Ice Cream

1x5ltr

Add cold water to form a paste then add hot water.

7791

Dairy Custard

12x1tr

Ready to serve.

3506

88963

Meadowland Double Cream

1x1ltr

Unsweetened, doesn’t split when heated, excellent for whipping, pouring and cooking. Alternative for dairy whipping and double cream.

32947

9422

Meadowland Double Cream Case

12x1ltr

5012

Whipping Cream

1x1ltr 41107

Harlech Foodservice : 35

Speciality cheese, chutney and jam

Checklist Pair our delicious cheeses with the finest pickles, chutneys and biscuits for a classic cheese board.

Brie Camembert Goat's Cheese Blue Stilton Welsh Speciality Cheese Cheese Accompaniments Chutneys

36 : Harlech Foodservice

Cheese 44883

Black Bob Cheese

75721

Sticky Toffee Heaven Cheese

1x200g

This is an amazingly sweet sticky toffee heaven treat that will remind you of a sticky toffee pudding. Tasters say it is more like a fudge than a cheese truckle.

1x200g

Extra Mature Cheddar Truckle.

4509

Brie Wheel

1x1kg

5715

Camembert Whole

1x250g

Welsh Speciality Cheese 63578

63578

El Gringo Chilli, Lime and Tequila Cheese

2275

Mature Cheddar Black Bomber

1x200g

A creamy and smooth extra mature cheddar with an intense depth of flavour. Aged 14-18 months.

1x200g

‘El Gringo’ combines the finest mature cheddar cheese blended with fiery Jalapeño chilli, a splash of lime and a glug of tequila. Truckle.

44883

44884

44884

Caremalised Onion and Rioja

Cheshire Cheese with Lemon and Gin

Goat's Cheese Log

1x1kg

Chilled cheese, produced from goat's milk.

1x200g

The finest Spanish Rioja red wine has been blended with caramelised onions and our tasty extra mature cheddar.

56585

6486

39412

Irish Whiskey and Ginger Cheese

1x200g

Real Irish Whiskey has been blended with sweet stem ginger and an extra mature cheddar truckle.

1x200g

Cheshire cheese with lemon and gin truckle.

4236

2893

Goat's Cheese

1x100g

Soft, natural round goats cheese in a CAP pot made from pasteurised milk. Order 12 for a case.

6013 39412

3927 56585

75721

Blue Stilton cheese

Harlech Cheese

1x1.5kg

A blend of cheddar cheese, horseradish relish and parsley, encased in orange wax. Order 2 for a case.

1x160g

Individual Stilton cheese wedges. 24 portions.

Harlech Foodservice : 37

8294

Perl Las Cheese

1x200g

An organic, blue veined, Welsh stilton style cheese.

47602

Perl Wen Cheese

1648

1x200g

An organic, soft white cheese in a Caerphilly and Brie style.

3708

Tintern Cheese

1x1.5kg

Chutneys 4305

Caramelised Red Onion Chutney

1x1.35kg

Made with traditional ingredients. No additives.

47602

3708

9230

A blend of cheddar cheese, chives, onions and shallots, encased in green wax. 2 in a case.

9230

Y Fenni Cheese

1x1.5kg

A blend of cheddar cheese, wholegrain mustard, mustard flours and ale, encased in a clear wax. 2 in a case.

38 : Harlech Foodservice

Cheese Accompaniments 1948

Biscuits For Cheese - Jacobs

1x900g

3880

Cracked Pepper Oatcakes

1x250g

9961

Rough Oatcakes

1x250g

1131

Red Onion Marmalade

1x1.25lt

This Red Onion Marmalade Chutney has a very high solids content, that doesn’t bleed on the plate making it ideal for pre-plating. Made using only the finest natural ingredients.

3108

Branston Pickle Original

1x2.55kg

Beverages and after dinner confectionery

Checklist Nothing finishes off a spectacular meal quite like a hot coffee and after dinner mints. Fancy something stronger? We stock premium Welsh Cider, Ales and Wines.

Hot Drinks Water After Dinner Mints Alcoholic Drinks Bar Sundries Gin Mulled Wine Mulled Cider

Harlech Foodservice : 39

The Perfect Pairing Christmas simply isn’t Christmas without turkey and it has been a traditional favourite since Victorian times. Like most poultry it is medium-weight and is not powerfully flavoured; it also has a low fat content which is why it has to be constantly basted whilst being cooked.

Match its weight with a full-bodied white or a medium-full red wine, but the lack of fat means the wine must not have too much tannin (tannins react with fatty protein molecules and will seem very harsh in the absence of fat).

The most powerful flavours are usually found in the accompaniments, so these also need to be considered when choosing wine. Cranberry and redcurrant sauces are fruity and sweet and will not go with a mellow aged red wine – instead choose a young, ripe, fruity wine low in tannins.

If you prefer your turkey with traditional English accompaniments (bread sauce and chipolata sausages) then a full-bodied Chardonnay is a good choice for white wine lovers.

Their roundness and weight will match the smooth sauce and the bird’s weight.

As wines mature, they also develop secondary aromas and more often than not begin to smell like green vegetables, so they also echo the flavour of everyone’s favourite Christmas vegetable, Brussel Sprouts!

Goose or Duck Match the weight with red wines, balance the oiliness of the meat with high acid/tannic wines, and complement the flavours with wines that taste of raspberries and cherries.

Roast Beef Beef demands red wines to match its flavours, but the type of red wine depends on the cut. Low-fat cuts like fillet need soft tannin wines, whilst a rib of beef demands a more tannic wine such as a good Bordeaux or a Cabernet Sauvignon.

Turbot or Salmon The regal fleshy turbot demands an elegant stylish white with a fair the fish’s weight and complements its flavours.

With salmon you might choose to serve a lighter red, but only if there’s no buttery sauce accompanying the fish.

If you don’t want to serve wine; make beer your choice of libation this season. It will raise your holiday spread to heights you never anticipated. Trust me on this!

A wide range of really great beer is now common almost everywhere. And beer pairs so much easier with so many more foods.

Here’s an interesting fact… When the pilgrims landed on American shores and sat down for their first meal it was Turkey and beer all round. The basis of U.S. thanksgiving dinner. They actually landed in Plymouth bay because they were out of beer on board the ship! Now what better reason to serve it with such a classy bird!

Steven Williams Fine Food Specialist and Development Chef Our Fine Food Specialist and Development Chef, Steven Williams can offer advice on pairing wines with your dishes.

Get in touch steven.williams@harlech.co.uk or tweet him @stickyjammy15

Hot Drinks 6341

100% Arabica Coffee Beans

Water 6x1kg

3775

Still Welsh Water

24x330ml

Medium roast beans. Rainforest Alliance certified.

100% Arabica.

3914

Sparkling Welsh Water

24x330ml

74329

Welsh Gold Ale 3.6% ABV

12x500ml

Golden session ale. Quaffable hoppy ale with a lovely balanced hop flavour. The last sip is as enjoyable as the first.

11423 9912

Celtic Roast 100% Arabica Filter Coffee Sachets

9973

Celtic Blend 1 Cup Teabags

1x1100

7412

PG Tips 1 Cup Pyramid Teabags

2x1150

12x500ml

This medium dry special reserved cider has been hand crafted exclusively from cider apples grown by traditions methods in ageing orchards. Rich in colour, body and flavour with a fresh fruity aroma.

50x60g

Medium roast ground coffee. Rainforest Alliance certified. 100% Arabica. Have to buy filters separately, NOT included.

Black Dragon Cider 6.5%

After Dinner Mints 4146

Mint Creams

3569

Mint Crisps

81856

1x1kg

Orchard Gold Cider 4.9%

12x500ml

Golden medium cider with a refreshing apple aroma.

Smooth balanced flavour that has a fresh, crisp sharpness. Shows off its true origins as a traditional oak matured farmhouse cider.

Approximately 150 in a box.

79605

Dark Mint Crisps

1x1kg

Alcoholic Drinks 80275

Snowdon Craft Lager 4.7% ABV

12x500ml

A pale fuller-flavoured lager that actually has a taste of the ingredients it’s brewed with, European noble hops. Enjoy on its own or with a light snack and chicken dishes.

Harlech Foodservice : 41

Bar Sundries 5887

Maraschino Cocktail Cherries

1x950g

26934

Aber Falls Orange Marmalade Gin

6 x 70cl

54246

Aber Falls Rhubarb and Ginger Gin

6 x 70cl

31674

Aber Falls Salted Toffee Liqueur

6 x 70cl

43913

Aber Falls Coffee and Chocolate

6 x 70cl

Liqueur 5887

29253

Mulled Wine 89856

English Damson Gin Liqueur

6 x 35cl

56765

Raspberry Gin Liqueur

6 x 35cl

64672

Rhubarb Gin Liqueur

6 x 35cl

40504

Strawberry Gin Liqueur

6 x 35cl

29253

66442

Aber Falls Violet Liqueur

6 x 70cl

44865

Aber Falls Welsh Dry Gin

6 x 70cl

41126

Aber Falls Gin and Liqueur Mix Pack

6 x 5 x 5cl

42 : Harlech Foodservice

1 x 3ltr

Mulled Cider 59994

Gins

Mulled Wine

Mulled Cider

1 x 3ltr

Tableware napkins and crackers

Harlech Foodservice : 43

Caren Jones / 07398899726 / caren.jones@harlech.co.uk

Get in touch with our dedicated non-food specialist to find out more

44 : Harlech Foodservice

A Winters Tale 88798

12” Jolly Holiday Crackers

Napkins 1x50

Snow Flakes

54901

Festive Charm Napkin 40cm

1x50

77632

Festive Charm Slipcover 84cm

1x20

66731

Glance Napkin 33cm 3ply

1x250

29481

Glance Slipcover 84cm

1x20

54901

56818

11” Chrystal Silver Crackers

1x100

85000

11” Snowflakes Crackers

1x100

Once Upon A Time 25397

11” Once Upon a Time Crackers

1x100

25552

10” Frosted Cream and Gold Crackers

1x100

Handy step by step guides to a stylish Christmas Napkins.

66731

42899

Once Upon a Time Napkin 33cm

1x250

45107

Once Upon a Time Slipcover 88x90cm

1x25

45991

Walk of Fame Red Slipcover 84cm

1x20

43703

Walk of Fame Red Napkin 40cm

1x250

42899

Christmas Napkins Tutorial

43703

Harlech Foodservice : 45

Caren Jones / 07398899726 / caren.jones@harlech.co.uk

Get in touch with our dedicated non-food specialist to find out more

46 : Harlech Foodservice

Terms and conditions

All products are sold subject to availability and Harlech Foodservice Ltd’s terms and conditions of sale. We reserve the right to alter prices without prior notice. Some images show ‘serving suggestions’ for general purpose only. Please ask us for clarification if required. Whilst we make every effort to ensure these details are correct, errors may occasionally occur. Goods are subject to VAT where applicable. E&OE. Enclosed is a guide to our Christmas product range.

Many of the products will be sold at a ‘special offer’ rate during November and December but those prices are still to be confirmed. Please discuss your requirements with your Area Representative, who will be able to give you details of your discounted prices to help you with menu costings.

VEGETARIAN LINES VEGAN LINES GLUTEN FREE NEW PRODUCTS

Harlech Foodservice : 47

Email: sales@harlech.co.uk Tel: 01766 810 810 harlech.co.uk Parc Bwyd, Llanystumdwy, Criccieth, Gwynedd LL52 0LJ

48 : Harlech Foodservice