foodservice There is also a wide range of fish & seafood, vegetarian and pastry finger foods, including Cocktail Duck Rolls, made from hand-shredded duck breast and thigh meat with hoi sin sauce and spring onion in a traditional spring roll pastry (25 x 35g pieces). Says the DBC spokesperson: “We also have a Fork Food Buffet which includes Salmon & Asparagus Quiche (6 x 10in case size), Red Tractor Chicken Supreme (10 x 170-200g) and Sliced Honey Roast Ham (6 x 500g). “Among our main course meat options are Roast Premium Turkey Crown (1 x 4.5kg), Fresh Grade A Stag Turkey (2 x 11-12kg) and Turkey Butterflies (2 x 4.5kg). The options also include Fresh Breckland Duckling (6 x 2.2-2.6kg), Norfolk Geese (1 x 5-6kg) and Half a Festive Ham (1 x 3kg).” Caterers buying their fish and seafood from DBC have a wide choice, including Whole Shell Mussels (5 x 1kg) and Salmon Fillets (10 x 170-200g fillets), while among the traditional Christmas accompaniments are Yorkshire Puddings (60 x 3in or 4in), Whole Chestnuts (12 x 200g) and Honey Glazed Parsnips (8 x 1.36kg). These are some of the desserts: Matthew Walker Mini Christmas Puddings (36 x 100g); Mini Mince Pies (1 x 72); and such cakes and cheesecakes as the new After Dinner Mint Wafer Cheesecake, White and Dark Chocolate Cheesecake and Cranberry/Raspberry Ruffled Chocolate Gateau (12 individual portions). Among the flavours for ‘indulgent’ ice creams are strawberry, vanilla and chocolate (all in five-litre tubs), as well as
cappuccino and walnut & maple (both in 2 x 2.4-litre tubs). Speciality cheeses include Mull o’ Kintyre Scots Cheddar (1 x 520g), made with pasteurised cows’ milk, matured for over nine months and then coated in black wax; Stilton Wedge Cropwell Bishop (500g), a traditional English blueveined cheese made with local pasteurised cows’ milk at the creamery in Cropwell Bishop, Notts; Wensleydale & Cranberry (2 x 1.2kg); and Oxford Isis Honey Mead Cheese (225g).
DBC’s After Dinner Mint Wafer Cheesecake.
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