Flavour July/August 23

July/August 2023

by

Back to College

Cheddar Valley Strawberries "Juicy, plump, and bursting with flavour, a perfectly balanced blend of sweetness, tartness, and lusciousness that leaves you craving more."

We visited Josh Warren at his family farm to see how Strawberry Season is shaping up

Cooking up a storm in the kitchen with City of Bristol College

BBQ Season: Fully underway Catering for all?

A big food trend Spotlight on West African Cuisine

Freshly Picked Gooseberries are here!

But what else is coming into season?

Hi Welcome to the very first edition of Flavour - our brand new bi-monthly magazine!

We're super excited to showcase some of the amazing brands we work with, and to brag about the products that we're absolutely obsessed with.

Not only that, but we want to share all of the incredible knowledge that our 405 (and counting) staff members have.

We'll be giving you the inside scoop on seasonal trends, insights into the food industry, and some of our own data. Plus, we'll be throwing in as much food inspiration as we can because let's be real, who doesn't love food?

Since this is our first go at it, we want to make sure we're giving you exactly what you want. So, be sure to let us know what additional content you'd like to see - we're all ears!

On the Horizon July 1-31st National Ice Cream Month 1-14th Wimbledon Fortnight 5-11th Great British Pea Week 3rd National Cherry Day 7th World Chocolate Day 25th Wine and Cheese Day 31st Avocado Day August 8-14th Afternoon Tea Week 11th National Bakewell Tart Day 17th Cupcake Day 22nd World Plant Milk Day 24th National Burger Day 29th Lemon Juice Day

Artful and Inventive Charcuterie Boards are tipped to be the trend in 2024 *1

Bowl-based meals remain on the rise, with consumers drawn to the ability to customise what they eat with protein, vegetables and carbs.*2

Thanks for joining us on this adventure, Mike Greenhill Marketing Manager

The gourmet salt market is projected to grow at a rate of 6.17% over the next five years *3

35025 - Cornish Sea Salt Flakes Bucket 1.5kg Source. * & *3 explodingtopics.com 2023. *2 fesmag.com

Located on the sunny slopes of the Mendip Hills, Josh Warren manages his family's strawberry farm, which has been in operation for five generations.

Though the roadside stall appears to be a small fruit and vegetable vendor, hidden from view is a sprawling farm that yields over 200 tonnes of fruit annually.

These luscious and delectable strawberries are now ready, exclusively from Arthur David, and we consider ourselves fortunate to have them. Our customers (and locals to Warren's) rave about their sweetness and juiciness, making them a popular item that we are able to provide throughout the summer months and into early December.

18008 Cheddar Valley Strawberries

Summertime Strawberry Cake Prepare three 18cm cake tins. Blend butter and sugar until smooth. Add eggs, flour, yogurt, strawberries, and vanilla.

Blend well.

Divide mixture evenly between tins. Bake for 25-30 mins at 180C/160C fan/gas 4. Cool on a wire rack.

For icing, blend butter and half the sugar.

Add soft cheese and remaining sugar. Don't overmix.

Layer cakes with jam and icing. Pile remaining icing on top.

Pipe rosettes around the edge. Top with strawberries.

Can be made up to a day ahead. Keep cool or in the fridge.

Warren's Farm Strawberries are grown just 10 miles away, which means these divine Strawberries can be with you within just 24 hours of being picked, making them fresher for longer.

Be sure to grab them and indulge in the goodness! With such high quality and flavour, it is no surprise that these strawberries have become a customer favourite.

BBQ

Flavours from the grill London barbecue festival Meatopia which was co-founded by Mat Kemp, has hosted chefs specialising in everything from Cambodian spit-roast pork to Turkish smoked leg of lamb in recent years, but that could soon change.

“Mexican came through very strongly in 2018 and 2019 and we have seen a lot of Thai street barbecuing and new Indian flavours coming through. “It’s hard to say what will be coming through next, but I think it could be more uncomplicated European-style cuisines that focus on letting really good quality ingredients do the talking.”

Joe Finch, BBQ Specialist agrees. “The definite trend I’ve seen in the last few years is people stepping away from those very fatty, sugary, rich American-style dishes like pulled pork or ribs to simpler dishes,” he says. “For many people it’s more about letting natural ingredients talk and not smothering them with lots of rubs and sauces.”

It's time to 'olive' it up and grill with flavour Kalamata Black Olives (26763)

Garlic Provencale Olives (26756)

From zesty olive-marinated kebabs to mouth-watering olive-stuffed burgers and olive based salads and pasta...we're mad about olives!

It's easy to see why when Real Olive Co are bringing the goods!

Tricolore Olives (26779)

Green Colossal Olives Pitted (26764)

When it comes to the essentials at BBQs, Hobbs Bread is our top choice. Whether you're craving loaves, buns or rolls, the Hobbs Brochure has everything you need.

Make sure to check it out!

Our ideal cheese choices are Emmental Slices (13230), Mexican Cheddar slices (23462), and Halloumi slices (17082). Emmental Slices (13230) offer a smooth and nutty flavour that melts perfectly over grilled patties or vegetable kebabs.

Mexican Cheddar Slices (23462) add a spicy kick to your BBQ with their tantalizing heat. And Halloumi Slices (17082) provide a delightful contrast with their squeaky texture and robust, salty taste, creating a mouth-watering combination of softness and slight char. Each cheese brings its unique charm to the grill, making your BBQ experience great for all.

What's a BBQ without Corn on the Cob? When the weather gets warm, grilled corn on the cob is basically mandatory.

Vegan Options Catering for vegans has become increasingly important, reflecting the growing demand for plant-based options. According to a recent survey conducted by Finder, the number of vegan adults in the UK is approx 7.2m which equates to a huge 14%.

Moving Mountains Frozen Vegan Sausages (33468)

Violife Cheddar Flavour Vegan Slices (37083)

Fresh Corn on the Cob (834) Vac-pac Corn on the Cob (832) Moving Mountains Plant Based Burger (04291)

Shake up your BBQ with some fluffy pitta breads from Abunoor Foods as opposed to the standard burger and hot dog rolls!

(15cm - 28910) (Mini - 28922)

Koffmann's range of Frozen Frites includes: skin on fries, chunky chips and a delicious sweet potato chip. Triple blanched and double fried for that unbelievable taste.

Koffmann's Frites 10mm (20085) Koffmann's Sweet Potato Fries 12mm (20087) Koffmann's Petites 7mm (20098) Koffmann's Moyennes 14mm (20099) Koffmann's XXL 19mm Chips (20086)

Freshly Prepared Veg The Perfect Solution for Busy Chefs and Kitchens!

If you’re battling with staff numbers and kitchen space or looking to increase your output in a manageable and efficient way our freshly prepared items are the answer – leave it with us.

Our prep machines were clocked dicing 70 kilos of onions in the time it took our chef to do just one – and guess what!?! No tears!

We offer over 70 different prepared products in sliced, diced, quarter and whole peeled.

We’re also delighted to announce that we achieved an AA* BRCGS grade for the washing, peeling, slicing, dicing and packing of fresh vegetables and fruit packed into vacuum pouches and HT bags ready to cook.

Take the heat out of your kitchen and request some samples today!

70

minutes to cut 22kg of carrots into batons

1hr to peel 600kg of potatoes

30

minutes to dice 175kg of onion

Slawfully Delicious: Coleslaw Returns with a Crunch!

We're thrilled to reintroduce Coleslaw Mix, a beloved classic!

As a staple favourite throughout the years, we take pride in bringing it back. We can't wait to hear your creative twists on Coleslaw Recipes!

But first, here are a few of our cherished favourites from our Arthur David Staff to inspire you!

Brian - Group Sales and Pricing Avocado & Lime, No Mayo Coleslaw with a kick Using the white cabbage and onion mix, instead of using mayonnaise I blend an Avocado (01003) with the juice of a lime and mix in well. Add a little bit of salt and pepper. I love mine with a bit of spice, so adding a Jalapeño is perfect!

31761 Red Cabbage Coleslaw with Onion 1kg 3176 Red Cabbage Coleslaw with Onion 5kg 37054 Coleslaw No Onion 1kg 37055 Coleslaw No Onion 5kg 31971 Coleslaw with Red Onion 1kg 31972 Coleslaw with Red Onion 5kg 31472 Coleslaw with White Onion 1kg 31762 Coleslaw with White Onion 5kg

Dave - Customer Excellence Manager Asian Coleslaw with Sesame Dressing With our the red onion mix, add apple cider vinegar, 3 tbsp sugar, 2 tbsp roasted sesame oil, 2 tbsp toasted Triple Lion White Sesame Seeds (08435) and a sprinkle of Cornish Sea Salt Flakes (35025) and freshly ground black pepper. An easy twist that always goes down well with guests!

Georgia - Management Reporting Analyst Mediterranean Coleslaw The mix that comes from our prep room is perfect! I've tried a few different ideas but this is my favourite!

Mediterranean! Add in some feta (00016), black olives (26763), parsley (02106) and lemon juice (22018) and give it a good mix!

Achieving Excellence in Food Safety with BRC AA* Grade We were thrilled to announce our recent achievement of attaining an exceptional AA* grade with BRCGS. The report mentioned that we excelled in the vital processes of washing, peeling, slicing, dicing, and packing fresh vegetables and fruit into vacuum pouches and HT bags, which are ready for cooking. Our expertise extends to the wholesale and trading of ambient and chilled fresh-prepared fruit and vegetables, dairy and meat products, charcuterie, and catering ingredients.

This remarkable feat has been recognized and accredited by the esteemed BRC Global Standard (BRCGS), a leading global brand focused on instilling confidence in the supply chain.

During the certification process, the BRCGS conducted an unannounced audit in October 2022, meticulously assessing our operations at both our Bishop Sutton site in Bristol and our market site in Bristol. This rigorous evaluation ensures our strict adherence to the exacting standards set by the BRCGS, further reinforcing our steadfast commitment to upholding the utmost levels of food safety and quality.

Hayley Gilchrist, who has been Technical Manager at Arthur David for the last 6 months was delighted with the news.

"We achieved our first BRCGS unannounced Audit in 2022 with a AA*, anyone involved in the food industry will know this is proof of hard work by the whole company to guarantee safe, quality and authentic product to our customers. By achieving and obtaining a BRC AA* grade and our food safety culture plays a huge part in our business values and continuous improvement strategy, so customers have confidence in us".

Discover the Convenience of Non-Food Essentials: From Speedwrap Dispensers to Cleaning Supplies and More We take pride in offering a wide range of non-food products too, which are designed to meet your everyday needs.

From the innovative Speedwrap Dispenser that effortlessly cuts clingfilm and foil, to essential cleaning supplies such as beer line cleaner, glasswash detergent, washing up liquid, rinse aid, and degreaser, we have everything you need to keep your space spotless.

Our range also includes essentials like toilet rolls, blue rolls, and bin bags, ensuring your space remains clean and organised.

Beer Line Cleaner Code: 13072 Size: 5ltr

Napkin White 2-Ply Code: 08128 Size: 33cmx33cm x 100

Blue Roll Centre Pull Code: 8976 Size: x6

Glasswash Detergent

Lemon Floor Gel

Code: 7005 Size: 5ltr

Code: 13071 Size: 5ltr

Shelf Life / Allergen Label Roll

Rinse Aid for Glass and Dishes

Code: 22005 Size: 51x101mm x500

Code: 7006 Size: 5ltr

'J' Cloth Blue

Whisper Luxury 3ply Toilet Roll 160 Sheet/Roll

Code: 8566 Size: x50

Code: 35074 Size: x40 rolls

Freshly The abundance of seasonal produce offers a delightful array of flavours and textures, providing the perfect opportunity to showcase our favourite fruits and vegetables.

Gooseberries As the season of abundance arrives, chefs can rejoice in the arrival of the delectable gooseberries, nature's vibrant gems.

These tangy wonders, now in their prime, offer a burst of tartness that can elevate any culinary creation. With their alluring shades of green and their translucent flesh, gooseberries not only add a visual allure but also infuse dishes with a refreshing zing.

From jams, sauces, and chutneys to pies, tarts, and savoury delicacies like salads and roasted meats, the versatility of gooseberries knows no bounds. As chefs embrace the bounty of this moment, incorporating these seasonal delights will captivate diners with their unique flavour profile and remind them of the joys of the present harvest.

Gooseberry & custard pies Ingredients 6 sheets filo pastry (8920) 50g butter, melted (8991) 2 tbsp golden caster sugar (8594)

Step 1: Prepare the compote by boiling sugar, vanilla pod with seeds, and 3 tbsp water. Simmer gooseberries for 20 mins until liquid reduces.

Divide into four pie dishes and refrigerate to cool.

For the gooseberry compote 200g golden caster sugar (8594) 1 vanilla pod, split and seeds scraped out (8877) 500g gooseberries, topped and tailed (15027)

Step 2: Heat cream, milk, and vanilla pods with seeds. Whisk egg yolks, sugar, flour, and cornflour in a large bowl. Pour hot milk mixture over the egg mixture while whisking. Cook custard on low heat for 5-6 mins until thick. Strain and pour over the chilled compote in the pie dishes. Allow to cool.

For the custard 300ml double cream (897) 300ml full-fat milk (904) 2 vanilla pods, split and seeds scraped out (8877) 4 large egg yolks (922) 50g golden caster sugar (8594) 20g plain flour (8698) 20g cornflour (8695)

Step 3: Preheat oven to 180C/160C fan/gas 4.

Layer filo sheets, brushing with melted butter.

Sprinkle sugar, cut into rectangles, and place loosely on top of each pie dish. Bake for 20 mins until the pastry turns golden. Remove from the oven and serve.

Runner Beans Discover the delightful abundance of runner beans! These versatile veggies are in season and readily available to brighten up your meals.

With their tender texture and unique flavour, runner beans are a wonderful addition to any dish. Whether you're looking to stir-fry them, toss them in a salad, or simply enjoy them as a side, runner beans offer a fresh and nutritious option.

00420-Runner Beans (Loose) UK 4.5kg

Romanesco

Introducing Romanesco, a truly unique and flavourful vegetable that is sure to impress.

With its captivating appearance, featuring a mesmerizing fractal pattern, Romanesco adds a touch of beauty to your plate. But it's not just about looks – the taste of Romanesco is equally remarkable. It offers a mild and nutty flavour that pairs well with a variety of dishes.

Whether you choose to roast it, steam it, or use it in a salad, Romanesco brings a satisfying crunch and a delicious twist to your meals. And the best part? It's currently in season, so you can easily find this intriguing vegetable to explore its flavours and enjoy its culinary versatility.

00638-Romanesco Green Italian Each

English Courgette Try the English courgette, now in season and easily accessible to elevate your cooking. With its smooth texture and mild taste, this versatile vegetable is perfect for sautés, grilling, and adding to soups or stews.

Enjoy the satisfying crunch and flexibility of the English courgette in both cooked and raw dishes. Get creative in the kitchen with this abundant and currently available ingredient.

00838-Courgette 5kg

Purple Sprouting This versatile vegetable is a true delight for any kitchen. With its striking purple hue and tender texture, purple sprouting adds a pop of colour and a mild, earthy flavour to your dishes. Whether steamed, roasted, or stir-fried, it makes a fantastic addition to stir-fries, salads, and side dishes. Enjoy the availability of purple sprouting and let its unique taste and visual appeal elevate your culinary creations.

02406-Purple Sprouting UK 3.6kg

Salmon & purple sprouting broccoli grain bowl are onHearty bowls oment m trend at the

Ingredients 2½ tbsp cold pressed rapeseed oil (00592) ½ tsp honey (08876) ½ tsp wholegrain mustard (08534) 1 lemon, juiced (22018) 200g purple sprouting broccoli (02406) 1 garlic cloves, sliced (00928) 250g pouch mixed grains Handful parsley, roughly chopped (02106) Handful dill, roughly chopped (02707) 160g radishes, cut into chunks (02410) 200g cooked salmon, broken into chunks

Step 1: In a bowl, mix 2 tbsp oil, honey, mustard, lemon juice, and season to taste. Bring a pan of water to a boil, add the broccoli (cut each stem into 3) and cook for 3-4 mins until tender. Drain well.

Step 2: Heat the remaining oil in a frying pan, add garlic and cook for a minute. Add the mixed grain pouch, using the back of a spoon to separate the grains. Add broccoli, mustard dressing, herbs, and radishes. Mix everything together, season to taste, then gently stir in the salmon. Serve warm or cold.

Celebrating Our Partnership with City of Bristol College Arthur David proudly extends its expertise and knowledge across various educational sectors, charities, and businesses to benefit the community.

Recently, we had the privilege of attending an extraordinary culinary event at City of Bristol College. Led by our talented Development Chef, Steve Shore, and supported by Lecturer Ryan Fernandes, a group of exceptional students embarked on a creative and inspiring culinary journey.

The atmosphere buzzed with excitement as students showcased their culinary prowess, crafting breath-taking dishes that delighted both the palate and the eye.

"We had a long but rewarding day at City of Bristol College where the catering students collaborated with chef Steve Shore from Arthur David, impressing customers with their exceptional skills and unwavering commitment to professional standards, as they learnt and flourished in their culinary development under Steve’s Michelin standard guidance.

They got to learn from his journey and got the experienced advise on been passionate chefs.

Thank you to Arthur David for supporting and engaging with us to help develop the strong chefs of the industry.

Ryan Fernandes CoBC Lecturer

We witnessed incredible talent as aspiring chefs fearlessly embraced new techniques and flavours, pushing their skills to new heights.

Main courses of jamborette of chicken and mushroom fregola tested students’ technical skills.

A lemon, almond and polenta cake was the sweet star of the show alongside almond panna cotta accompanied by poached apricots.

Our partnership with City of Bristol College fills us with pride as we support and nurture the future culinary stars.

Applauding the dedicated students who poured their hearts and souls into this gastronomic journey. You are the future of the culinary arts, and your passion and dedication will take you far.

Stay tuned for more adventures as we empower and inspire the chefs of tomorrow!

Interest in Western African cuisine, particularly from countries like Ghana, Nigeria, and Senegal, has surged recently.

Google Trends data shows a significant increase in searches for West African recipes.

West African dishes are high in plant-based protein and mainly gluten-free, aligning with the growing popularity of plant-based diets.

However, these dishes often include Palm Oil, which poses environmental concerns due to deforestation and its impact on endangered species.

West African cuisine is captivating due to its visually appealing dishes, such as plantain chips, Jollof rice, Chicken Peanut Soup, Hot African Pepper Chicken Wings, and Beef Suya.

According to Google Trends data, searches for West African recipes have significantly increased over the past 12 months, including Nigerian foods (+250%) and dishes such as egusi (+120%), fufu (+120%), and jollof rice (+70%).

What we're loving right now!!

Jollof Rice Jollof rice is an incredibly tasty and colorful dish that hails from West Africa. It's a one-pot meal that brings together a medley of ingredients, including rice, tomatoes, onions, peppers, and a mix of spices and seasonings. While it's usually cooked with chicken or beef, you can also make a veggie or vegan version if that's more your style.

Beef Suya Beef suya is a West African street food with thinly sliced beef marinated in aromatic spices like ground peanuts, ginger, garlic, cayenne pepper, and cinnamon. Skewered and grilled to perfection, it offers tender, succulent bites bursting with spicy, nutty, and smoky flavours. Served with tangy tomato and onion relish, Beef Suya is a delightful taste of West Africa's vibrant street cuisine.

Egusi Egusi is a traditional Nigerian stew made with ground egusi seeds and a medley of vegetables, meats, or fish. The smooth texture and aromatic spices create a flavourful base, while ingredients like spinach, pumpkin leaves, onions, and peppers add depth and vibrancy. Enjoyed with pounded yam, rice, or fufu, egusi is a beloved dish that showcases the rich culinary heritage of West Africa.

White Lake Cheese: Somerset's Cheesemaking Legacy White Lake Cheese, deeply rooted in Somerset's cheesemaking tradition, has been crafting exquisite cheeses since the 1930s.

Started by Roger's grandfather and now led by the third-generation farmer, their innovative approach and dedication to excellence have made them a leader in British artisan cheese.

With a range of award-winning cheeses, White Lake Cheese is committed to sustainability and community support. We take a look at their range available from Arthur David.

Chilli Jam and Goats Cheese are a great pairing

White Lake Goats Curd 500g (23060) This cheese is a kitchen essential, known for its light and fresh flavour. It's incredibly versatile and can be used in a variety of dishes such as pasta sauces, dips, ravioli, risotto, and cheesecakes.

White Lake Driftwood 215g (09114) Discover the beauty of Driftwood cheese. Its creamy texture, creates a unique flavour profile with hints of pepper, earthiness, and citrus. Perfect for salads, pizzas, or cheese boards, this cheese pairs wonderfully with chilli jam.

White Lake Katherine Goats Cheese (13212) Aged for 3 months, this cheese develops depth and robustness over time, with a fruity essence. Katherine, washed in Somerset Cider Brandy, offers a complex and savoury flavour, distinct from its counterpart, Rachael Reserva. Enjoy this high-quality cheese on a cheese board or grated over pasta, salads, and more.

White Lake Bagborough (Bruton) Brie Organic (04446) An excellent example of a mild and distinctly creamy brie made from organic Guernsey cow’s milk. It goes without saying that added to a bacon sandwich or with a dollop of Cranberry Sauce, this cheese will delight your taste buds!

White Lake Tor Cheese (09314) Crafted with care, Tor is a lactic goat's cheese in a pyramid shape, boasting a compressed texture. Its unique geotrichum rind and ash dusting add subtle pepper undertones, complemented by lemony flavours and the distinctive tang of goat's cheese. A standout choice for any cheeseboard.