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Your key ingredient

Contents Welcome


Day in the life at Harvest Fine Foods




Supporting our local community


Haddock & salmon fish cake with poached egg, hollandaise & spinach


Sautéed mushrooms & walnuts with poached egg on toast


Afternoon tea


Chocolate cupcakes


Brown treacle and oatmeal bread loaves


A chef's guide to flours


Molecular gastronomy


Canapés at Stanwell House


Seared scallops with orange sauce


Beets, potato & sweet cranberry reduction


Poached and roasted wild boar, sage and roasted apple


Our products


A chef's guide to cured meats and salamis


Duet of spring lamb


Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce


Passion fruit cheesecake


New Forest strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble


Chef’s notes


Great English cheeses


Our cheese board


Petit fours


Foraging facts


14 28 36

38 44



78 80

Welcome At Harvest Fine Foods, we understand that exceptional ingredients are key to the creations of every great chef. That’s why we supply a diverse range of quality products quickly, efficiently and at a competitive price. As a Company, we thought long and hard about the merits of producing a product catalogue or price list. In the end, we decided that it is not the products that we sell that make Harvest Fine Foods successful, it is our customers and the wonderful relationships we have built with so many of you over the past 12-years. With that in mind, we have put you, our customers at the heart of our catalogue, as you are the heart of our business. This is an opportunity for us to showcase some of the culinary masterpieces that have been created with the ingredients we supply.

■ Richard has a PhD (Doctorate) in Chemical Pathology and spent 10-years building wastewater works before taking over Harvest Fine Foods from his dad.

Our brochure reflects the range of products we can offer and our shared passion for good food prepared using the best quality ingredients.

■ Last year, Harvest Fine Foods delivered over 4,000 tonnes of products to our customers and we now cover the whole of Hampshire as well as parts of Dorset and Wiltshire.

For new customers, this brochure marks the start of what we hope will be a long and fruitful relationship. It is intended to show our capabilities and we hope it will inspire you to give us a try. The purpose of this brochure is NOT to be a comprehensive catalogue of the thousands of different products and brands that we are able to offer, or a price list. Every Harvest Fine Foods customer is unique and our pricing structure is tailored to suit your business. Whilst our customers are important to our business, so are our staff. We are very proud of the team of people who choose to come to work here at Harvest Fine Foods. They are committed and diligent, often working long hours and unsociable shift patterns to ensure that we get the right ingredient to you, at the right time and the right price Our goal is to have happy customers. We work hard to understand your business and look for ways in which we can add value


■ Harvest Fine Foods started life 25-years ago when Richard’s father, Robin, packed salted peanuts in his front room for sale on garage forecourts.

■ Harvest Fine Foods lists over 4,000 product lines.

■ Our warehouse covers an area the size of two Olympic swimming pools. ■ 85 tonnes of concrete was needed to construct the floor of our new freezer which will have space for over 300 pallets.

through our product knowledge, product range, buying power and first class service. We like to think that we are an extension of your team and that we care about your business as much as you do. At Harvest Fine Foods, we are committed to reducing our environmental impact and all of our cardboard, plastic and polystyrene is segregated, compacted and recycled. Similarly, last year we recycled over 170 tonnes of vegetable peelings from our vegetable preparation department to a composting facility at Hurn Airport. Provenance is an integral part of our business and we source all of our products with care. We are committed to supporting British farmers and local producers wherever possible. We only supply free-range eggs, and we carry products bearing the Red Tractor Mark including milk, cheese and sugar. Additionally, wherever it is practical and cost effective to do so, and where quality and continuity of supply can be maintained, we try to source seasonal produce as locally as possible. We hope you enjoy your new-look catalogue and hope to see more of your recipes in the next edition. Thank you again for your custom – we look forward to working with you in the future.

Get in touch Delivery schedule: We deliver 6-days per week (Mon-Sat). Orders must be placed by midnight for guaranteed next day delivery (subject to product availability). We operate a live telesales service: Telephone 01202 470444 08:00-16:00 Monday to Friday 08:00-11:30 Saturday We also have a live telesales service in the evenings: 20:00-00:00 Sunday to Friday

Outside of these hours, an answerphone is available for you to place your orders but sometimes orders placed on the answerphone are difficult to understand and we may accidentally book the wrong item, or stock may not be available. In either case we will correct the mistake on your next scheduled delivery. Minimum orders We respectfully ask that you do not place orders for less than ÂŁ50 (excl VAT).

Follow us: @TLHFF

harvestfinefood 07

A day in the life at Harvest At Harvest Fine Foods we are proud of our knowledgeable and experienced sales team. Phil and Simon were both chefs in a previous life whereas, Richard and Neil just like to eat a lot of food. Mostly, the field sales staff swan around having bacon sandwiches, cups of coffee and cake from their adoring customers (hint hint!). Might as well push for it as most of our other staff believe that's all they do anyway! Lynda is the grand overseer of the office-based sales team, or as we prefer to call them, the “Magnificent Seven�. Grace and Barbara man (or 'wo-man') the phones during the day fielding live customer calls between 08:00-16:00 daily (08:00-11:30 on Saturday) and then our night telesales team (Anthony, Nathan, Jo, Tina, Frances) take up the baton again at 19:00 when they clear any answerphone messages (trying their best to decipher the encrypted answerphone messages in a multitude of languages). At 20:00 we go live to the nation and during the next 4-hours until our midnight cut-off it is a frenzy of order-taking. This is the first opportunity for us to catch any possible problems and


prevent a lot of heartache and pain the following day. We try our hardest to capture your order correctly at this point as once it is down on paper it is all our picking team have to work with. The first members of our picking team start at about 19:00. Their job is to clear any orders already in the system from the daytime and set the business up for the busy night ahead. At midnight our work begins in earnest. By now the first deliveries of fresh produce have begun to arrive and our fresh produce manager is on hand to check them in and ensure that everything meets our exacting standards. Once the midnight cut-off has been reached, orders are collated together into delivery runs and the main bulk-pick begins. At this stage, the individual customer to whom the goods are going is not known. It is a blind pick (sometimes when we make mistakes you'd be forgiven for thinking we had picked the order with our eyes closed). Joking aside though, on a typical night we will pick anything between 6,000-10,000 individual products and we may make only one or two genuine picking mistakes! It's a minor miracle every night. The goods are then transferred to

To order, or for a quote, please call now 01202 470444

temperature-controlled marshalling areas to await loading. Assuming that they can find their way into work (with or without Sat Nav) our drivers start work between 03:00-04:00. Loading is a team-effort between our pickers and our delivery drivers and starts from 03:30. At this point the pickers/drivers are issued with the individual customer orders and they pick-to-zero from the bulk pallets. This is a good opportunity for us to double-check the pick and correct any mistakes. Our first vehicles – the ones heading the furthest – are dispatched by 05:00. Any later than this and our daytime telesales staff can expect a raft of “polite enquiries” from our customers as to the whereabouts of their orders. The last van leaves the premises by 07:00. Our purchasing director, Mark Wright, has already been busy placing orders with suppliers since 05:00. We hold about 2-3 weeks stock in the business, but some lines move faster than others and are replenished daily, while others might be just once or twice a month. It is a real challenge to get the balance right and ensure that the goods are in stock when our customers need them. Of course, Mark also has to second-guess the needs of several hundred unique customers. Our daytime operations team are all about clearing away the debris from the battleground of the previous evening and replenishing stock for the next night's fun and games. Arguably this is the calmest and most controlled part of our day, but, if we shift in excess of 16 tonnes per day out of the building, then at least 16

tonnes has to come back in! Our hand-prepared fruit and veg is produced fresh daily by a team of dedicated and experienced staff with practical knife skills gained in kitchens, and begins from 16:00 after the last of the daytime orders are in.

"Our hand-prepared fruit and veg is produced fresh daily by a team of dedicated and experienced staff" Our operation runs 24-hours a day, 7-days a week. Making sure it all runs smoothly is a major logistical challenge which is managed by Steve Wright and Paul Lockyer ably assisted by our beloved shift managers Gary, Richard, Laurie and John-Ross. These guys are responsible for ensuring that the whole operation runs smoothly so that we get the right product to the right customer at the right time. And let's not forget Karen and Valerie, the unsung heroes of the business, the back-room ladies of our accounts team, whose job it is to make sure our suppliers and staff are paid on time, and who sometimes have the unenviable task of chasing in those customer payments! And last but not least, Tania, our IT manager who keeps our live stock system going and who is always on-hand when things go wrong to suggest we check the device is plugged in and switched on. LOL!


Seasonality At Harvest Fine Foods, we are keen to establish sustainable and economically viable local supply chains and will buy English produce wherever possible, provided that quality and continuity of supply can be maintained. Venison seasons – England, Wales and Scotland Red




England & Wales



1 Aug – 30 April

1 July – 20 Oct


1 Nov – 28 Feb

21 Oct – 15 Feb


1 Aug – 30 April

1 Aug – 30 April


1 Nov – 28 Feb

21 Oct – 15 Feb


1 April – 31 Oct

1 April – 20 Oct


1 Nov – 29 Feb

21 Oct – 31 March


1 Aug – 30 April

1 July – 20 Oct


1 Nov – 28 Feb

21 Oct – 15 Feb

Game Seasons – UK Grouse

12 Aug – 10 Dec


12 Aug – 31 Jan

Wild Duck Woodcock


Areas below high water

1 Sept – 20 Feb


1 Sept – 31 Jan

England and Wales

1 Oct – 31 Jan


1 Sept – 31 Jan


1 Sept – 1 Jan


1 Oct – 1 Feb

To order, or for a quote, please call now 01202 470444

Fruit and veg – what’s in season? FRUIT



Apples (Stored), Satsumas, Artichoke (Jerusalem), Brussel Sprouts, Cabbage, Carrot, Clementines, Walnuts, Fibert Nuts Celery, Endive, Kale, Leek, Onions, Parsnip, Potatoes, (Hazelnut Variety) Salsify, Sea Kale, Swede, Turnip


Apples (Stored), Pears (Stored)

Artichoke (Jerusalem), Broccoli (White and Purple), Brussel Sprouts, Carrots, Celery. Endive, Kale, Leeks, Lettuce, Mushrooms, Parsnips, Potatoes, Radish, Turnip


Apples (Stored), Forced Strawberries, Forced Rhubarb

Artichoke (Jerusalem), Broccoli, Brussel Sprouts, Cabbage, Carrots, Cress, Endive, Kale, Lettuce, Mint, Mushrooms, Onions (Stored), Parsley, Parsnip, Potatoes, Savoy Cabbage, Sea Kale (Forced), Turnip


Apples (Stored), Forced Strawberries, Rhubarb

Asparagus, Broccoli, Cabbage, Cauliflower, Carrot (New), Endive, Lettuce, Onions (Stored), Parsnip, Potatoes, Sea Kale, Turnip


Forced Strawberries, Rhubarb, Apples (Stored)

Artichokes, Asparagus, Beetroot, Cabbage, Carrot, Celeriac, Endive, Fennel, Horseradish, Leek, Lettuce, Mushrooms, New Potatoes, Sea Kale, Spinach, Turnip


Currants, Strawberries, Gooseberries, Rhubarb

Artichokes, Asparagus, Beetroot, Beans, Cabbage, Carrot, Cauliflower, Celeriac, Endive, Herbs, Leek, Lettuce, Mustard and Cress, Onions, Peas, Potatoes, Radish, Salad Leaves, Spinach, Turnip


Cherries, Currants, Raspberries, Strawberries, Tomatoes

Artichokes, Asparagus, Beans – Broad and Runner, Beetroot, Cabbage, Carrot, Cauliflower, Celery, Cucumber, Endive, French Beans (End of Month), Herbs, Lettuce, Mushrooms, Peas, Potatoes, Radish, Salad Leaves, Salsify, Sorrel, Spinach, Turnip


Apples, Cherries, Currants, Gooseberries, Grapes, Melons, Plums, Raspberries, Strawberries

Artichokes, Beans – Broad, French & Runner, Beetroot, Carrot, Cauliflower, Celery, Cucumber, Endive, Herbs, Leek, Lettuce, Mushrooms, Onions, Peas, Potatoes, Radish, Salad Leaves, Shallots, Spinach, Turnip


Apples, Cherries, Damsons, Figs, Filberts, Grapes, Hazelnuts, Walnuts, Peach, Pears, Plums, Quince, Strawberries

Artichokes, Jerusalem Artichokes, Beans – French and Scarlet, Cabbage, Carrot, Cauliflower, Celery, Cucumber, Endive, Herbs, Leeks, Lettuce, Mushrooms, Onions, Parsnip, Peas, Potatoes, Radishes, Shallots, Turnip


Apples, Damsons, Late Figs, Almonds, Filberts, Hazelnuts, Walnuts, Grapes, Peach, Pear, Quince

Artichokes, Jerusalem Artichokes, Broccoli, Cabbage, Cauliflower, Celery, Endive, Herbs. Leeks, Onions, Parsnip, Peas, Potatoes, Radishes, Salad, Salsify, Savoy Cabbage, Shallots, Spinach (Winter), Tomatoes, Truffle, Turnip


Almonds, Apples, Chestnuts, Hazelnuts, Walnuts, Filberts, Grapes, Pear

Jerusalem Artichokes, Beetroot, Broccoli, Cabbage, Carrot, Celery, Endive, Herbs, Leeks, Lettuces, Onions, Parsnip, Potatoes, Salad, Salisfy, Savoy Cabbage, Shallots, Spinach, Tomatoes, Turnip


Jerusalem Artichokes, Beetroot, White and Purple Broccoli, Cabbage, Carrot, Celery, Endive, Herbs, Leeks, Almonds, Apples, Chestnuts, Hazelnuts, Walnuts, Filberts, Pear Lettuce, Onions, Parsnip, Potatoes, Savoy Cabbage, Salsify, Shallots, Spinach, Truffles, Turnip


Supporting our local community Here at Harvest Fine Foods, we are passionate about supporting our local community and inspiring the next generation to get involved in the hospitality industry. We are proud to have been the principle sponsor for the Dorset Schools ‘Yes Chef!’ competition for two consecutive years. Organised by the Enterprise & Skills Company, the ‘Yes Chef!’ programme was set up to demonstrate to students that there are high profile opportunities in Dorset in hospitality and catering. Students who participate in the programme gain first-hand experience of working and running a busy kitchen and the demands of a restaurant chef. They also gain an insight into the management and operation of the kitchen environment. The ‘Yes Chef!’ competition itself, is a four-stage event, aimed at finding the most promising culinary talent in Dorset. Slimmed down from an initial field of 108 students, from over nine Dorset schools, three budding chefs participated in the 2013 grand final where they cooked for 30 guests at Bournemouth’s Carlton Hotel. Finalist’s prizes included a guest spot at The Bournemouth Food Festival 'Restaurant experience’ prepping in a ‘live’ kitchen environment for paying customers.


Phone our sales team now for your quote 01202 470444

Founded in 1966, the Sterling Supergroup is a true member’s buying co-operative. There are currently 44 members with a combined annual turnover in excess of £350 million. The membership consists of family-owned wholesale companies located throughout the United Kingdom, supplying over 40,000 retail and catering outlets. Sterling members use their combined buying power to secure great deals for the members from major brands and blue-chip companies. The buying committee has also worked hard with manufacturers to create a range of over 400 products under the Sterling own-brand label. These own-brand products represent good value for money. In many cases the quality is comparable to major branded lines but at a fraction of the cost. The Sterling own-brand includes frozen goods (fish, chips, bread, vegetables, ice cream, cakes), Ambient goods (dry mixes, sauces, rice, oils, pasta, tinned goods, herbs and spices, dried fruit and nuts), Chilled goods (bacon, butter, cheese) and cleaning materials (chemicals, paperware, clingfilm, parchment and foil). Harvest Fine Foods is a member of the Sterling Supergroup.

Haddock & salmon fish cake with poached egg, hollandaise & spinach Recipe by Steven Hall, Avon Beach Restaurant Hollandaise sauce: 100g clarified butter 2 egg yolks 20ml white wine vinegar Fish cake: 180g wilted spinach 15g buttered samphire 400g mashed Maris Piper potatoes 100g natural smoked haddock 100g roughly chopped salmon 30g chopped dill zest & juice of 2 lemons 35g Dijon mustard 1 x sliced spring onion 90g breadcrumbs 1 x egg to bind 1 free range egg (poached)

Hollandaise: Melt block of unsalted butter. Whilst waiting for your water to boil, take a metal bowl that fits the top of your pan, add six egg yolks and two table spoons full of white wine vinegar, then whisk the yolks until they double in size. Slowly add (whilst whisking!) the clarified butter until you have reached your desired quantity. Salt, pepper and lemon juice to season, done! Fish cake: Boil potatoes until cooked then mash, allow to cool. Poach haddock for three minutes in simmering milk, allow to cool. Chop salmon down to a 1cm dice, add mash. Now add chopped herbs, lemon, mustard, haddock, breadcrumbs and seasoning, mix well! Now mould to desired shape/size. Seal off both sides in a frying pan with a little oil and cook in a pre heated 180°C oven for ten minutes. Assemble: Wilt spinach with butter and drain on cloth to remove excess water. Get your plate out! Assemble bottom to top, spinach, fishcake, poached egg and a dollop of hollandaise, garnish with fresh dill and water cress. If it doesn’t work out for you, come down to Avon Beach and we’ll make it for you!

Steven Hall has had a great passion for food ever since he was a nipper. Originally from the Lake District, he started off his career at the age of 15 at the Castle Green Hotel, becoming classically trained under one of the top chefs in the district. Fresh out of uni, he has pursued a fantastic career in Dorset having worked at many fine establishments. He has now taken the position of Head Chef at Avon Beach, and has never been happier.

Richard and his team at Harvest have been absolutely fantastic since we first kicked off Avon Beach. It’s very rare in this day and age to be able to build a close tie with a supplier, but Harvest have it spot on. It’s fantastic to see a small company grow so much and still retain that sense of personality.



Chef, whether it’s for Open Sushi Dessert – prepared by Sarah Hartnett Open sushi with apple sticky rice, butterscotch, whipped pistachio and candied ginger



800g Passionfruit puree

1. Mix the agar and sugar together. Soak the gelatine.

40ml Orange juice

2. Prepare the non stick mat for the jelly as it will set very quickly once cooked.

120g Sugar

3. Bring the passionfruit puree and orange juice to the boil. Whisk in the agar and sugar quickly and ensure there are no lumps.

14g Agar 10g Gelatine

4. Add the gelatine, strain quickly, and spread into the non stick mat and leave to cool and set.

SARAH HARTNETT Head Pastry Chef, Park Lane Hotel


Crafted from natural fruit ingredients and authentic premium liqueur, our Liqueur Glazes add a new dimension to any dish – hot or cold, sweet or savoury

These glazes are great for using on plated desserts, especially those prepared in advance, as the glazes do not dehydrate. And they’re perfect for cost conscious, busy pastry chefs, who want a quality consistent product.

OR Gourmet Classic has the perfect ingredient for your kitchen. Daube de Boeuf – prepared by John Retallick This is a Classic French Beef Stew that is ideal comfort food for the winter months.

INGREDIENTS 800g Shin, chuck and cheek of beef, large dice 75cls Gourmet Classic Cabernet Sauvignon 70cls Gourmet Classic Cooking Port 2 Large shallots, chopped 2 Carrots, roughly chopped 25g Butter 50g Dried forest mushrooms 2 Garlic cloves, crushed 1 Bouquet garni 60g Smoked bacon, diced 15cls Cooking oil 50g Plain flour 2L Veal or beef stock - Salt & ground black pepper

METHOD 1. Place prepared beef, bacon, carrots, shallots, garlic and oil into a non-metallic bowl and pour over Gourmet Classic Cabernet Sauvignon and Gourmet Classic Cooking Port. Allow to marinade for around 24 hours in a cold place. 2. Place flour on a tray and brown slightly in the oven. 3. Drain the beef from the marinade into a colander. Save the liquid. 4. Heat some oil in a suitable pan until smoking hot. 5. Put meats into oil and seal until brown. Place in a braising pot/pan. 6. Brown off drained vegetables and add to the meat. 7. Deglaze the pan with some of the marinade and add to the braising pot. 8. Pour the saved marinade into the pot, together with the mushrooms, stock and bouquet garni. Season gently. 9. Place a tight fitting lid and put in an oven preheated to 120°C/Gas Mark 3 for about 3 hours. 10. When cooked, remove from the oven and allow to stand for 30 minutes. Skim any fat from the top of the sauce. 11. Check consistency of the sauce and seasoning. Strain off the sauce and add a few knobs of butter to enhance the glaze. Add the beef back to the sauce. 12. Serve with creamy mashed potatoes and winter greens.


Our full-flavoured Chardonnay and Cabernet Sauvignon are genuine wines. Their recognisable, high profile names will add appeal and value to any dish

Sautéed mushrooms & walnuts with poached egg on toast Recipe supplied by Mike Calvert, Cheese and Alfies

1 slice of thick cut granary bread ½ a chopped shallot 2-3 Portabello mushrooms 50g walnut pieces 25g salted butter 1 tsp fresh chopped parsley 1 large free range egg

Fry the shallots in butter in a frying pan for one minute. Slice the mushrooms and add to the pan and fry for a further three to four minutes, until soft. Meanwhile, toast the bread and poach the egg for three minutes. Add the walnuts and chopped parsley to the pan with mushrooms and shallots and combine together. Arrange the toast on a plate, and spoon over the mushrooms and walnuts, ensuring you drizzle all the juices from the pan over the toast. Top off with the poached egg and enjoy!

Cheese and Alfies is an award-winning café bistro located in the historic quarter of Christchurch on the cobbles leading up to Christchurch Priory. The philosophy at Cheese and Alfies is simple: real honest food, using great ingredients, cooked and served by people who not only enjoy what they do, but have a natural passion for it.

Having been a customer of Harvest Fine foods for over 7-years, I have seen them grow into a thriving successful supplier, developing their range and products to suit an ever challenging market. Despite their well-earned growth, they haven’t lost sight of the importance of looking after the customer and the service they provide now is just as personable as it was all those years ago. It’s refreshing to know that there are still companies that care about what’s important.



Drifters Coffee and Sandwich Bar Drifters is an independent shop located on the cobbles in Lymington specialising in Italian barista coffee, fresh tasty food and a great range of homemade cakes. Always greeted with a smile; they create everything with care and enthusiasm using a wide range of local produce. The shop telephone number is 01590 678656. "Always reliable and flexible; Harvest Fine Foods is a family-run business. They are constantly striving to provide goods at cheaper prices for their customers and deliver 6-days a week. I have been using Harvest Fine Foods since I started my business in 2009 and I have not found cheaper prices with another supplier. The constant growth and development of their business is testament to the hard work and dedication of the whole team. I will continue to use Harvest Fine Foods as they are small enough to care but big enough to cope." Bianca Badger


Seriously Scrumptious Tantalisingly Tempting

All Butter Croissant 48 x 70g

Pain Chocolat 48 x 90g

A traditional crescent shape, rich, buttery taste and light open texture combine with crisp outer layers to give a truly authentic taste. 18 minutes @ 190˚C.

Rich, buttery croissant dough with a light open texture and crisp outer layers, filled with Belgian chocolate. 18 minutes @ 190˚C.

Mini Danish Selection 120 x 42-43g (24 of each)

Royal Danish Selection 36 x 88-100g (12 of each)

Bite-sized versions of the Maple Pecan Plait, Cinnamon Swirl, Vanilla Crème Crown, Apple Coronet and Raspberry Crown. 15 minutes @ 190˚C.

A selection of three classic Danish pastries including best sellers Cinnamon Swirl, Apricot Crown and Vanilla Crème Crown. 18 minutes @ 190˚C.

150 years of baking know-how goes into every Schulstad Royal Danish Pastry. Each one comes ReadyGlazed, so there’s no need for time consuming hand-glazing. Web: Twitter: @LantmannenUK

Award-winning Chef, Adam Thomason

Ready to fill pastry Boost your imagination, surprise your audience Pidy is a Belgian family innovating food business active in the world of ready to fill pastry products. World leader in dry puff pastry, we are also competitive in short crust, fonรงage dough, choux pastry and sponge cakes. Three production units in Belgium, France and the USA. Commercial business units in Benelux, France, UK, Germany, USA and export markets offer the

perfect day-to-day service and market support to our customers in more than 50 countries worldwide. Our ready-to-fill pastry invites you to be creative and surprise your audience with the finest appetisers, the most delicate meals or exquisite desserts. Come and visit us at and discover our own delicious recipes.

2819 Waffle Flower Cup 9.5cm – 95pcs

5734 Mini Choux Éclairs 5x3cm – 250pcs

9698 Coloured Mini Cones Assortment 7cm with stand – 96 pcs

8693 Amussette (Pastry Spoons) 7.5cm – 252pcs

13413 Trendy Shell Square Sweet 7cm – 96pcs

3459 Trendy Shell Round Neutral 7cm – 96pcs

7916 Sweet Tartlet 28cm – 10pcs

13404 Trendy Sweet Assortment 7cm – 36 pcs

5205 Mini Cup Sweet All Butter 5cm – 480pcs

64692 Mini Trendy Neutral Assortment 4cm – 96pc

3454 Mini Sable Neutral Assortment 3cm – 210pcs

7132 Sweet Tartlet 4.5cm – 180pcs

7803 Neutral Tart Case 4.5cm – 180pcs

3447 Mini Choux Profiterole 4cm – 250pcs

3452 Savoury Quiche Case 8.5cm - 144pcs

4705 Sablee Sweet Tartlet 8.5cm – 135pcs

3453 Sablee Sweet Tartlet 11cm – 72pcs

4704 Quiche Case Deep 11cm – 42pcs

Our pastry shells save time and labour, while allowing you to personalise your unique creation. Discover our entire product range at

Afternoon Tea D. Sidoli & Sons Ltd is a family-owned business, producing a large range of dessert products for the food service industry.

Enquire about our range of gluten free products 26

Millionaires Caramel Shortcake

Handmade Carrot Cake

Chocolate Brownie Traybake

Coconut & Raspberry Jam Shortcake



Chocolate cupcakes Recipe by Ese Kousin, Sevens Boatshed

100g butter 2/3 cup (85g) caster sugar 1 tsp vanilla essence 2 eggs, lightly beaten 1 cup (125g) self-raising flour 1/3 cup (40g) cocoa powder 1/2 tsp bicarbonate of soda 1/2 cup (125ml) milk 60g unsalted butter 1¼ cups icing sugar, sifted 1 tbsp cocoa 1 tbsp of milk

Preheat oven to 180°C (160°C fan forced). Whisk butter, sugar and vanilla until light and creamy. Gradually add eggs and mix until just combined. Sift flour, cocoa and bicarb. Add to creamed mixture with milk. Stir until just combined. Spoon into patty cases, about 1/3 full. Bake for 15 to 20 minutes in pre-heated oven or until skewer comes out clean. Leave out to cool. To make chocolate icing, combine the 60g of butter, sifted icing sugar, the cocoa and the milk in a food processor or bowl and mix until combined. Spread the icing over the tops of the cupcakes.

Ese Kousin, Executive Head Chef for Black Label Events, has always loved food. Lucky for him, he has managed to turn this love of food into a career in cooking and has spent the last 15-years sharing this passion with friends and other chefs. Ese began his career as an apprentice for the Michelin-starred Chef, Herbert Berger at the Grill Room in the West End of London. He then went on to work for some of the best chefs in London including Peter Kromeberg and Mark Broadbent.

I’ve been using Harvest for as long as I can remember and from my first delivery to this morning’s delivery, the quality has always been above and beyond. The helpfulness of their customer service is amazing; nothing is ever too much trouble.


Brown treacle and oatmeal bread loaves Recipe by Peter Jackson, Connaught Hotel

Ferment: 1kg Organic Windrush white flour 25g Maldon sea salt 50g fresh yeast 750ml water Main ingredients: 1kg White Windrush flour 1kg Cotsworld Crunch dark flour 50g sea salt 100g fresh yeast 800ml warm water 200g black treacle 300g porridge oats

For the ferment, place the flour, water, salt and yeast into a mixing bowl and mix on medium speed for 10-mins. Remove from bowl and place in a large container and cover with an oiled clingfilm for 24-hours leaving in a warm place. Place all the main ingredients into a mixing machine plus the ferment and mix for 10-mins on medium speed and a further 5-mins on full speed. Cover with oiled cling film and leave to prove for 1½ hours until doubled in size. Remove from bowl and divide into 5 loaves and shape. Cover with a damp cloth and leave to prove for another hour. Brush with water and sprinkle with more oats. Bake at 180°C for 30-mins. Remove from oven and allow to cool for 10-mins before removing from tins.

Peter trained on the prestigious Specialised Chef Scholarship at Bournemouth and Poole College. He has since worked for many great chefs including Pierre Chevillard of Pebble Beach, Glen Elie and Gary Rhodes at Rhodes South. Peter loves to experiment and is always trying new ideas and recipes. He has a strong belief that being a chef comes from within your heart and soul. At the Connaught, Peter offers guests the classics they desire with a twist to keep them fresh and alive.

Having worked for many great chefs, I have learnt many things about fine ingredients and delivering over and beyond customer expectations. Harvest always delivers in terms of quality and the sourcing of ingredients. Nothing is ever too much trouble – if you need something it can be sourced. They are true leaders in the industry and a credit to the trade.



A chef’s guide to flours Cotswold Flours

Organic Flours

White Flours

Organic White Flour

Windrush: A strong bakers grade, white flour suitable for bread and rolls. A good, all-round flour for a range of products. Evenlode: A bakers grade, white flour suitable for faster, modern methods. Wychwood: A strong white flour with a high percentage of imported wheat in the grist. Suitable for slower, traditional methods. A must for the discerning craft baker. Churchill: A strong bakers grade, white flour from a careful blend of local wheat and high protein imported wheat. Ideal for traditional methods. Rollright Plain: Plain white flour for general use. (Unbleached.) Rollright Self-Raising: White self-raising flour for general use. (Unbleached.)

Brown Flours

Cotswold Farmhouse Wholemeal: A premium grade, 100% extraction wholemeal flour with an exceptionally high protein level. Cotswold Crunch (Light): A blend of strong white flour, malt flour and malted wheat flakes for bread and rolls. Cotswold Crunch (Dark): Award-winning. The connoisseurs blend of strong white flour, malt flour, malted wheat flakes and rye flour for bread and rolls. Wholemeal Spelt: A conventional, wholemeal spelt flour for those with particular dietary needs. Stoneground: A strong wholemeal flour milled by traditional methods for excellent taste and texture.


Cotswold Organic White: A strong bakers grade, white flour which can be used in plant processes as well as traditional bread making giving excellent volume and taste. Suitable for baguettes, rolls, levain and traditional loaves. Traditional Organic White: A general purpose organic flour for the production of pastries, sauces etc. Organic Self Raising: A self raising flour for cakes and general use.

Organic Brown Flour

Cotswold Organic Premium Wholemeal:
A high quality,very strong bakers grade 100% extraction wholemeal flour. Cotswold Organic Crunch:
A speciality blend of strong white and wholemeal flour, malted wheat flakes, malt and rye flours for bread and rolls.

Other Flours

Light Organic Rye: Light rye flour with an ash figure of approximately 0.85. Dark Organic Rye:
Dark rye flour with an ash figure of approximately 1.55. Organic Wholemeal Spelt Flour: A brown flour made from an ancient grain, rich in nutrients with a slightly nutty taste. Suitable for those with special dietary needs.

To order, or for a quote, please call now 01202 470444

Continental Flours – French Moul-Bie Gourmet Range: An exclusive range of three flours for a cost effective way to produce authentic French products in your bakery, milled under license from Moul-Bie.

Bread Flours

A traditional French bread flour, especially suited to artisan processes. French Bread Making Flour:
A French breadmaking flour using 100% French wheat for an authentic product. Soft Patisserie Flour: A flour for genoise, tarts, choux pastry, biscuits and sauces. French Strong Patisserie Flour:
A strong flour ideal for croissants, pain au chocolat, pain aux raisin, brioche and puff pastry. Gold T65: A French breadmaking flour more suited to modern processes, especially part-bake. Campaillette Grand Seicle T65:
A traditional French flour for producing old fashioned long fermentation and open texture baguettes and rolls. Campaillette Des Champs T65: For baguettes, petit pain and rolls with a nice crust and aerated creamy crumb. De Meule T85: An off-white stoneground wheat flour suitable for traditional breads and pain aux levain. De Meule T150:
A wholemeal stoneground wheat flour giving greater texture and flavour to traditional breads such as Pain de Campagne. Pain Complet: For wholemeal breads light and well developed. Good shelf life, fast and easy to produce. Pain de Campagne:
Contains a natural rye sourdough for traditional country bread with delicious flavour and long shelf life. Pain Paysan:
Wholemeal flour with wheatgerm and added natural sourdough to give a rustic and tasty farmers bread flavour. Campaillou:
Secret combination of wheat flour, rye flour and rye sourdough for a distinctive Levain taste. Also available in this range: Campagrain: Authentic French bread flour mix with a blend of five flours and four seeds giving a light texture and crustiness. Ideal for boules and baguettes. Pain 5 Cereales:
A subtle blend of five flours: wheat, rye, rice, oats and barley, enriched with wheatgerm. Gives a smooth texture speckled with bran. Pain du Midi: Ideal for tasty sandwiches and soft rolls. Contains dried tomatoes, leeks, Herbs de Provence and basil. It has been developed by experts in the South of France for an aromatic and tasty loaf. Highly recommended.

Patisserie flours

Violette T45:
A strong French flour ideal for croissants, pain au chocolat, pain aux raisins, brioche and puff pastry. Gruau Vert T45: Very good for brioche, croissants and viennoiserie (stronger than T45 Violette). Gruau Rouge T45: For recipes containing lots of butter and sugar. Has a high protein percentage. Ideal for brioche, choux paste or tined bread. Puff Pastry Flour FT050: A specialist flour for puff pastry. Blanche T55: Ideal for genoise, tarts, choux pastry, biscuits and sauces. Ruban Brun T150:
Soft wholemeal flour for pastries.

Other Patisserie Products

Baguette Mix: Very easy to use, just add yeast and water for superior flavour with thin crispy crust. Croissant Mix: Simple to use, just add yeast and water for authentic French croissants and Danish. Brioche Mix: For easy production of authentic French brioche. 20% butter. Pain de Seigle: A rye bread mix that includes wheat flour. A dark rye bread mix is also available.

Other flours

De Seigle T85: Light rye flour. De Seigle T130: Medium rye flour. De Seigle T170: Dark rye flour. Maizebite: Pastry flour with added maize flour for lovely colour and crisp texture. Buckwheat A naturally gluten-free product for blinis and pancakes. 100% Dark Rye: Rye flour for authentic tasting breads. Malt Flour:
A concentrate to be added to any flour for a lovely malty taste. Malted Wheat Flakes Great taste and texture for bread and rolls. Rice Cones: Ground rice for toppings and other bakery uses. 100% Ryemix: Easily produces an authentic 100% rye bread, rich in colour, with a tradtional full flavour and excellent shelf life. Gluten-free (brown and white):
For those with special dietary needs. A blend of
White: rice, potato and tapioca flour xanthan gum.
Brown: rice, potato, tapioca and buckwheat flours, xanthan gum, fibrex and carob powder. Matthews Improve: Quality multi-purpose improver for consistent, effective results. Usage 1-2% of flour weight.


Molecular Gastronomy Molecular gastronomy is a balance of science and cooking that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occurs while cooking. Practiced by both scientists and food professionals, it offers the opportunity to push the boundaries of the social, artistic and technical components of culinary and gastronomic phenomena. What can you create?

Agar (Texturas) Also known as 'Agar Agar', this gelatinous substance is derived from seaweed and chiefly used as an ingredient in desserts. It can be used to serve hot jelly. Malto Dextrin (Texturas) A carbohydrate obtained from tapioca molecules. It has low sweetening power and doesn't add calories. It is used as a bulking agent and also absorbs oils. Use in drinks, dairy, candies, soups etc.

Calcic, Calcium Chloride (Texturas) A calcium salt traditionally used in cheese making. Calcic needs to be used in conjunction with algin (8167) to enable the spherification process to work. Algin, Sodium Alginate (Texturas) A natural product extracted from a brown algae that grow in cold water regions. Algin is the ideal product for achieving spherification with guaranteed results. Lecithin Powder (Texturas) Lecite is a natural soy lecithin-based emulsifier. It can convert fruit juices and other watery liquids into airs and can also be used to emulsify sauces.

Gellan (Texturas) Gellan allows you to obtain a firm gel that slices cleanly and withstands temperatures of 70°C (hot gelatine). Use, for example, to make clear macaroni or tagliatelle. Known as Gellan Gum F.

Fizzy Ingredient (Texturas) Fizzy gives an effervescent effect, with a neutral flavour and a hint of citric, allowing it to be combined with any number of flavours and ingredients. Keep stored in a cool dry place.

Glice (Texturas) This product is obtained from glycerine and fatty acids. Due to its high stability as an emulsifier it is used to integrate a watery medium into a fatty medium.

Mini Starter Kit (Texturas) Gives you a fantastic selection of elBulli Texturas products with a host of possible applications – reverse spherification, airs and foams etc.

Gluco (Texturas) Gluco consists of calcium gluconolactate, a mixture of two calcium salts (gluconate and lactate) that produces a product rich in calcium and perfect for the technique of reverse spherification. Xantana, Xanthan Gum (Texturas) Also known as Gelspessa, Xantana is a great thickening agent. It can also be used to suspend elements such as fruits in a liquid without sinking. Yopol (Texturas) A powdered yogurt, can contribute a unique flavour to all dishes in which it is difficult to apply fresh yogurt. Citras, Buffer Salt (Texturas) A product made from sodium citrate, obtained mainly from citrus. It has the property of reducing the acidity of foods and makes it possible to achieve spherical preparations. Iota Carrageenan (Texturas) A gelling agent extracted from a type of red algae iota has very specific characteristics and produces a soft, elastic gel. It can be used to make hot gelatines.


Kappa, Carrageenan (Texturas) Kappa is a gelling agent extracted from a type of red algae. It produces a gel with a firm, brittle texture which can be used to coat ingredients, for example to coat cucumbers in bloom.

Collecting Spoon (Texturas) Part of the elBulli collection of 'Eines' for use with the Texturas range of products. Activa EB Transglutaminase Protein Glue Build terrines from fish or meat trim which will slice perfectly every time. Seal stuffing inside chicken breasts, guaranteed not to leak. Create prawn noodles using fresh prawn meat. Pro Espuma Hot (Sosa) Light/compact slightly more rigid than 'air' foams. Will hold beautifully in a swipe or swirl, serve warm. Similar to Hy-Foamer. Pro Espuma Cold (Sosa) Light/compact slightly more rigid than 'air' foams will hold beautifully in a swipe or swirl, serve warm/cold. Replaces egg whites in marshmallow and macaroon recipes. Similar to Hy-Foamer. ProCrema 100 Hot Makes the perfect bases for stabilised soups and airs. Procrema stabilises and regulates the texture of products.

ProSorbet 100 Cold (Sosa) ProSorbet 100 cold is perfect for stabilising sorbets or cold soups. Mix into cold liquids to a ratio off 100g ProSorbet to 1 litre of liquid. Leave for 24-hours for best results. Veggie Gel (Sosa) This vegetarian gelatine consists of the natural ingredients carrageen (an algae species) and resin (carob tree). Simply stir into cold liquids then heat to 65°C to activate as a gelling agent. Emulsifying Paste (Sosa) Similar to Silk Gel. It's a pastry emulsifier that combines fat molecules with water. Top Tip: water, olive oil and paste together with an espuma gun and makes an olive oil mousse. Airbag Farina (Sosa) Fine granules for pork crackling. Airbag Granet (Sosa) Salted Pork Rind, is used as Pork Popcorn. Maltosec (Sosa) Maltosec is soluble in hot & cold and has the capacity to absorb oils turning them into a manipulable powder. Gel Espressa (Sosa) A great thickening agent. Strawberry Cubes Simply freeze-dried from selected finest ingredients, these fruits are bursting with flavour and can be used for both savoury and sweet dishes. Strawberries & cream will never be the same again. Fruit Powder Strawberry If you like this you will love Popping Candy or Chocolate covered Popping Candy.

Citric Acid Powder This is a natural preservative and also used to add an acidic or sour taste to foods and soft drinks. Ice Cream Stabiliser ProCrema Cold This makes the perfect bases for ice creams, stabilised soups and airs. ProCreamer stabilises, emulsifies and regulates the texture of ice cream. Malic Acid The pleasant, refreshing experience of biting into a juicy apple or cherry is partly caused by malic acid. Discover the mellow, smooth, sourness that can be blended with food acids, sugars etc. Patisomalt A modified malt sugar. Used in sugar-free confectionery and sugar work. A high resistance to humidity, stays flexible longer, won't crystalise, easily coloured, stabilising acids are not needed. On Balance Truweight Scales Weighs 0.05g – 100g. Displays g, oz, ozt, dwt. LCD backlit display. Stainless steel platform. Transparent tray/lid. 100x76x15mm. Caviar Box Makes the spherification of your products even quicker. 96 balls of perfect caviar per second, more than 1,000 per charge. Can also be used to decorate plates with sauces, coulis etc. Cooling Spray A food grade freezing aerosol perfect and safe for assembling chocolate and sugar work. Crisp Film CRISP FILM® is a modified high amylose corn starch which provides structure and texture to products. It acts as a protective barrier when used as a coating for fried foods thus reducing oil pick up.

All of these ingredients are available from Harvest Fine Foods. Phone our sales team now for your quote 01202 470444


CanapĂŠs at Stanwell House

White crab and bloody mary shot glasses

Stanwell House dates back to the 18th Century and is situated in the picturesque Georgian market town of Lymington. The Hotel has achieved two AA Rosettes for culinary excellence and sources produce locally where possible. 36

Foie gras and toasted brioche

Smoked mackerel and caviar

Cherry tomato and mozzarella boconccino


As a chef, it's important for me to only use suppliers I know and can trust. Since using Harvest over the past few years, they have become a great asset to the business at Stanwell House Hotel and my primary supplier of many things. Harvest offer a great selection of products, after sales care and a price point to match. Charles Murray, Head Chef, Stanwell House




Seared scallops with orange sauce Recipe by Darren Martin, Black Label Events 3 sea scallops 2 oranges splash of Vermouth 1 parsnip 1 shallot 100g butter extra virgin olive oil endive salad leaf for garnish

Start by zesting the oranges and saving the zest for garnishing the dish later, then juice the oranges. Dice the shallot and lightly fry with olive oil. When the shallot has cooked add a splash of Vermouth and cook off the alcohol (two or three minutes on a high heat) add the orange juice and reduce by 1/3 and season. Peel the parsnip, then with a peeler start peeling the parsnip lengthways so you get long strips. Heat some olive oil in a pan then fry off the parsnip strips until golden. Remove from the pan and let them cool on kitchen paper to retain any excess oil. These strips will be used for garnish later. Season the scallops and heat a pan up. When the pan is hot add a splash of olive oil and place the scallops in the pan. Cook for one minute and then turn over, add the butter and cook for one more minute. Place the scallops on a plate, drizzle with the orange sauce and sprinkle the zest over the dish. Place some parsnip crisps over the scallops and finish the dish with some picked endive salad leaf.

Black Label Events at AFC Bournemouth’s Dean Court is simply the most versatile, unique and well-equipped venue in Dorset. Ideal for all occasions, Dean Court boasts excellent facilities that can host from 2 to 400 people. Add to this the fantastic views of the stadium, a team of highly experienced chefs using only the finest ingredients, followed up by a team driven on service and hospitality. Black Label Events has to be the first choice when booking any event.

Working with Harvest Fine Foods is an absolute dream. Over the last 10-years, Harvest has supported every project I’ve worked on. Always delivering above and beyond my expectations. Nothing has ever been too much trouble. Whether you’re in search of a new product line or specialist ingredients, Harvest Fine Foods always deliver.

Darren Martin, Operations Director, Black Label Events, AFC Bournemouth


Beets, potato & sweet cranberry reduction Recipe by Ryan Hopper, MCCGC, Canford School

Peel and dice potato, boil and then mash. Season to taste. When cool, beat in one egg.

1 large standard beetroot 1 golden beetroot 1 candy stripe beetroot 500g Maris Piper potatoes 200g Panko breadcrumbs 2 eggs 2 spring onion sticks 200g frozen cranberries 2 tbsp water 100ml sherry vinegar 50g caster sugar 50g butter baby red vein sorrel (garnish) seasoning

In individual pots, boil the beets until tender. Using a ½" cutter, cut cannons from the standard and golden beets. Trim to approximately 2" lengths. Cut the candy stripe beet into 1/8” slices then cut out 1" disks. Set prepared beets to one side. Retain trimmings for reduction. Place mash potato into piping bag with ½" plain nozzle. Pipe out lengths onto parchment and then trim to same length as beets. Place cranberries, sherry vinegar, sugar and water into a pan and simmer. When soft, blend and pass through a fine strainer. Return to the heat and reduce to coating consistency. Allow to cool. Eggwash and breadcrumb the potato cannons with Panko breadcrumbs. Fry until golden. Dressing plate – place one tablespoon of cranberry reduction to one side of plate. Using a palate knife, smooth across plate. Dress beets, croquettes and candy stripe disks. Finely slice spring onions and dress over dish. Pick sorrel, wash and then dress to plate.

Ryan Hopper left the Royal Navy in April 2010 after serving 23½ years. During his time he cooked for many VVIPs including HM Queen, Prince and Princess of Wales and many other members of our and foreign royal families. During his time in the Royal Navy he was the Senior Military Craft Instructor at HMS Raleigh, training naval chef recruits to NVQ Level 2. He was also the Captain of the Naval Service Culinary Arts Team and also the Combined Services Culinary Arts Team, where he achieved double gold medals at the 2006 and 2010 Culinary World Cup and gold and silver at the 2008 Culinary Olympics. He is currently Head Chef at Canford School, Canford Magna and is now the Team Captain for the Craft Guild of Chefs Culinary Academy Team and also a Master Craftsman, Craft Guild of Chefs.

Polite, friendly service provided by a superb company with an extensive product range. Nothing is ever 'too much trouble’ – ensuring that the end result is always the best.



Tony Beales, Managing Director, Beales Gourmet


Poached and roasted wild boar, sage and roasted apple Recipe by Adam Thomason, Head Chef, The Wykeham Arms

2 x medium sized hand dived Orkney scallops 100g unsalted butter ½ lemon – juiced grape seed oil salt and curry mix ½ Iron Bar pumpkin garlic thyme 100g unsalted butter 125g pasta flour tsp extra virgin olive oil tbsp water 3 x egg yolks salt and white pepper 30g unsalted butter squeeze of lemon juice 10g Lilliput capers 4 sage leaves, chiffonade

To prep the boar, remove all sinew, roll in smoked pancetta and portion into 150g pieces. Wrap the pieces in clingfilm and poach in a water bath that is at 52°C. After poaching the boar for 45-minutes, remove and pan fry in order to achieve the crisp outside. Potato fondants: Peel potatoes and using a fondant cutter, cut to shape. Place in a pan of foaming butter, turn, add sage and a drop of butter. Cook until soft. Celeriac purée: Cut and peel celeriac and place into a pan of butter. Cook until softened slightly. Add equal amounts of milk and vegetable stock to the cooking celeriac. Cook until soft and pass the mixture to drain off any excess juice. Add to a thermo, mix, season and blend until smooth. Once smooth, pass again to ensure the purée has no lumps. Carrot purée: Peel and cut the carrots and sweat in butter until soft. Add cream and orange juice, season and blend to a smooth consistency. Pickled artichokes: Using equal amounts of water, sugar and vinegar bring to the boil adding pink peppercorns and star anise to the liquor; pour over the peeled and chopped artichokes. Crispy sage: Using the leaves of the sage, blanch and place in the dehydrator. Sage roasted apple pieces: Peel and cut apples into segments. Add apple segments to a hot pan and fry until coloured, add butter and caramelise until golden. Cook until slightly soft, add in chopped sage. Kale: Peel and cut kale, blanch and season using butter and salt. Cider jus: Using a veal stock and chicken stock, mix together using a cider and apple reduction.


Catalogo Granaria-resa stampa.indd 1-2

21/02/12 16.37

The best gastronomy... demands the finest wine

01202 300331

Our products At Harvest Fine Foods, we understand customers whose reputations are built on uncompromising attention to detail. The first consideration for all good chefs is the quality of the raw materials and we have developed a superb supply-chain to ensure that we can provide all of your daily staple ingredients and an impressive range of speciality fine food ingredients. Over the next few pages, we will be giving you a taste of our product range. We would be delighted to discuss your individual requirements – please get in touch on 01202 470444.

All of our milk is 100% Red Tractor Assured British Milk

Our milk comes from a trusted network of world-class dairy farmers from the West Country, ensuring best practices by farmers and fair prices to farmers.

Proud to champion local produce

We are a member of ‘Hampshire Fare’, which is a not-for-profit community interest company for the county of Hampshire representing around 200 producers, hospitality venues, shops and cookery schools. Established in 1991, Hampshire Fare campaigns to heighten awareness and consumption of Hampshire’s quality produce.

We are STS accredited

The STS accreditation is a widely recognised certification in the UK and Europe for food safety standard achievement. The STS code of practice is benchmarked against the Global Food Standard Initiative. The objective of the Code of Practice and Technical Standard are to: · · · ·

Enhance food safety Ensure consumer protection Strengthen consumer confidence and, Improve cost effectiveness through the food supply chain.


Dairy Fridge MILK EG




West Country


Soft Cream




Welsh Italian




CREAM Yoghurts

10 48

To order, or for a quote, please call now 01202 470444



Dips & slaws


pÂtÉs & terrines antipasti

Pickled vegEtables bacon

CHARCUTERIE capers & gherkins

fresh pasta

Smoked fish

pickles & chutneys


To order, or for a quote, please call now 01202 470444











frozen ceps

10 10 10


fruit puree




Bread loaves


To order, or for a quote, please call now 01202 470444






Root vegetables

Veg Store Berries & currants


Chillies Lettuce Tomatoes

Lemons & Limes


apples Grapes

Exotic fruit



citrus Fruits


Capsicums melons

Prepared produce


10 10 10

To order, or for a quote, please call now 01202 470444


chocOlate cups & shapes

sugarpaste, FONDANT icing & marzipan

syrups & sugar syrups

cake mixes and batters

Food colourings

chocolate couverture

dessert biscuits

Flours & sugars

Confectionery glazes


fresh pastry

10 10 10


fresh yeast

To order, or for a quote, please call now 01202 470444

savoury biscuits



Sweet biscuits & cookies

Pastry Section

Tea bags

Jams/spreads/ marmalades

Sugar & sweetEner portions

Sweet biscuits & cookies

Fruit juices




soft drinks

loose leaf, fruit & herbal TEAS

coffee syrups

Still Room


ORDER pads


tableware supplies

10 10 10

To order, or for a quote, please call now 01202 470444




Salt & Pepper


condiment sauces

tinned vegEtables


Dried beans, PULSES, lentils


tinned Fish, caviar and roe


dried FRUITs & NUTs

oriental condiments & culinary sauces


10 10 10



To order, or for a quote, please call now 01202 470444

Dry Store

OILS & FATS lard

culinary sauces


rice & grains




Dried pasta

ice cream extras VINEGARS

Jams/spreads/ marmalades

crisps & bar snacks

10 10 10

To order, or for a quote, please call now 01202 470444


Chef's Office D FIRST AI

Smoke chippings Ac


l e u F , s a G Tools &




Molecular Gastronomy


e g d i r cart

g n i k o o C ne Wi Alco




Housekeeping Coffee & chocolate portions



Washroom chemicalS


Sugar & sweetner portions







Muesli 10 10 10

To order, or for a quote, please call now 01202 470444


Chemical Cupboard FLOORCARE













To order, or for a quote, please call now 01202 470444

A chef's guide to cured meats and salamis CURED MEATS


Prosciutto Hams The word "prosciutto" derives from latin pro (before) + exsuctus (past participle of exsugere "to suck out [the moisture]”). Prosciutto crudo is often used as a less expensive alternative to Parma ham. The ham is cured and then air dried for a period of up to two years.

Milano Very similar in appearance and taste to Hungarian salami but is simply seasoned with salt, pepper and garlic. It is comprised of a mixture of finely chopped beef and pork which gives it a distinctive ‘rice-sized grain’.

Parma Ham A variety of prosciutto produced only in the Parma region of Italy. Parma ham is protected under the EU Common agricultural policy by a Protected Designation of Origin (DPO in Italian). Characterised by its unique sweet flavour and creamy texture, this is Italy’s favourite ham. Only Duroc or Landrance pigs are chosen for this ham, and they are fed on full-cereal diets, often enriched with whey to give them added calcium and a distinctive nutty flavour. Serrano Ham Similar to prosciutto in terms of the curing process but of Spanish origin. Literally “Mountain Ham”. Made from white pigs fed with mainly cereal-based fodder. Its low moisture content produces an intense flavour. Often substituted as an alternative for more expensive Iberico hams. Air Dried Ham Tends to come from Britain. Apple and honey can be used in the cure, and is generally oak smoked for several months.

Napoli A long, thin salami made exclusively with choice pork meat, a selection of herbs and spices and a gentle smoking process. Chorizo Traditionally made from coarsely chopped pork and pork fat which is seasoned with paprika and salt. The drying time determines whether it is eaten cooked (four to five weeks) or raw (two or more months). Peppered Salami An Italian salami made with pork and beef. It is mildly spiced, laced with wine and then hand-rolled and coated in cracked peppercorns. Danish Salami Made with pork, veal, spices and garlic. An intense savoury flavour with a wonderfully rich taste. Mortadella A large Italian sausage made from finely hashed or ground, hand-cured pork. Flavoured with spices including whole or ground black pepper.

Bresaola An air-dried salted beef that has been aged for about two-three months until it becomes hard and turns a dark red, almost purple colour. It is lean, tender and has a sweet, musty smell. Pastrami Thinly sliced, preserved beef that has been brined, partly dried, seasoned with various herbs and spices, then smoked and steamed. Pancetta Often described as the Italian equivalent of streaky bacon. Made from belly pork, which has been cured in salt and spices and then air-dried. Available as whole blocks, sliced and as pancetta lardons. Speck This distinctly juniper-flavoured ham is made from boned ham that has been salted and seasoned. Unlike prosciutto and other hams, speck is not made from the hind leg of the pig but from the shoulder. And unlike other prosciutti, speck is deboned before curing. The ham is cold-smoked slowly and then matured for five months.


Finally, an English alternative to olive oil... Grown and produced on the Wiltshire/Hampshire border, Pratt’s Cold Pressed Extra Virgin Rapeseed Oil is the refreshingly smooth, one-hundred per cent natural oil with a subtle nutty flavour which works well in a variety of dishes. Its high burn point makes it ideal to cook with - from deliciously crisp roast potatoes and mouthwatering flapjacks to delicate dressings and sizzling stir-fries, Pratt’s Rapeseed Oil is remarkably versatile. What’s more, with only six per cent saturated fat and high in Omega 3, Pratt’s Rapeseed Oil is one of the most heart-healthy oils available, and with a balanced diet it can help reduce cholesterol making it a healthy English alternative to olive oil.

“Pratt’s Rapeseed Oil has a natural, delicate flavour which is delicious in both sweet and savoury recipes.” Andy Mackenzie, Hampshire Chef of the Year

New Forest Ice Cream is a successful family business celebrating its thirtieth year. Using only the finest ingredients and fresh milk from Jersey cows to consistently produce top quality, great tasting ice cream. – For more information please contact us on: 01590 647611, or visit us at:






- 2013


Duet of spring lamb Recipe by Maciek Kijewski, Head Chef, Beales Gourmet

4 French-trimmed lamb cutlets (90g each) 500g lamb shoulder (boned) 2lt goose fat 500g Maris Piper potatoes 1 star anise 1 butternut squash 15ml beetroot reduction tsp black onion seeds 20g fresh peas 20g fresh peeled broad beans ½ bunch fresh mint 100ml extra virgin olive oil 1 bunch fresh pea shoots 150ml red wine reduction

Cover the shoulder with melted duck fat and cook (confit) on 80°C degrees for eight hours or until tender. Add garlic and herbs to the duck fat to taste when cooked, flake the meat and roll into a ballotine or press between two trays. Leave to set in the fridge. Marinade the lamb cutlets in herb and garlic oil overnight. Seal the lamb ‘pink’ just before serving but allow to rest for at least five minutes before serving. Make a smooth mash potato, add the beetroot reduction and black mustard seeds. Make a butternut squash purée infused with the star anise and seasoning. Cook the peas and broad beans and mix in a mint infused olive oil and fresh torn mint. Cut the chilled confit shoulder and pan fry just before serving. Serve all together with the red wine reduction and garnish with fresh pea shoots.

Established in 2005, Beales Gourmet is one of the fastest growing catering and event management companies on the South Coast. Catering for all types of events in and around Dorset and Hampshire. Beales Gourmet bring a stylish and contemporary approach to their catering. Fresh, seasonal and where possible, locally sourced produce is used in all their menus.

Since I started my company in 2005, Harvest Fine Foods have been an absolute pleasure to work with. From quality through to range of produce, Harvest are clear leaders in the local market. Tony Beales. M.D. Beales Gourmet Ltd & the Italian Villa, Compton Acres



Š courtesy of Great British Chefs


Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce Recipe by Matthew Tomkinson, The Montagu Arms Hotel

4 sea bass fillets 1/2 lemon – juiced salt 1 knob of butter 4 runner beans, trimmed and sliced lengthways 2 banana shallots, thinly sliced into rings, keeping the trimmings 1tbsp of sugar 1 small head of celeriac, diced 85ml of double cream 185ml of dark chicken stock 1/2 leek, finely sliced 1/2 bunch of rosemary 2 star anise 1/2 bulb of garlic 50g of fish trimmings 185ml of red wine 100g of smoked bacon, boiled and diced 50g of butter 2 red chicory, broken into leaves

To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10-minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1-hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.


Chicken & bacon carbonara Recipe by Gary Kilminster, Bournemouth & Poole College

3 rashers smoked bacon, chopped 1 chicken thigh, diced 1 medium onion, diced 1 clove of garlic, crushed 50g button mushrooms, cut into quarters 50ml Gourmet Classic chardonnay white wine 100ml chicken or ham stock 300ml crème fraiche 200g tagliatelle 1tbsp arbequina oil 50g grated parmesan cheese handful parsley, finely chopped salt & pepper to taste 1tsp Gourmet Classic amaretto glaze

In a hot pan fry the bacon on a medium heat until well cooked and lightly browned. Drain off the cooking fat. Add in the diced onion, crushed garlic clove and chicken. Allow to fry for a further two to three minutes before adding in the chopped mushrooms. Once the mushrooms have softened slightly, add in the white wine and reduce by half. Add the chicken or ham stock and bring to the boil. Add the crème fraiche and reduce the heat down low. Allow the crème fraiche to gradually heat up, stirring occasionally. Meanwhile, boil a pan of water on the stove. Once boiling add a little salt and add the pasta and cook as per pack instructions. Once the crème fraiche begins to bubble slightly, add in the grated parmesan and stir well. Don’t be afraid to taste test! Once the cheese has melted and the sauce is simmering nicely, add in the chopped parsley and add salt and pepper to taste. Once the pasta has cooked to your liking, drain it, tossing in a little arbequina oil, but reserve a little of the starchy cooking water in the pan with the pasta. Mix your creamy crème fraiche sauce into the pasta – the cooking water will thin out the sauce slightly so it doesn’t become thick and gooey amidst the pasta. Arrange neatly into a bowl. Top with remaining parmesan cheese and drizzle a little of the amaretto glaze over the pasta.

Gary has a wealth of experience as a chef, including spells working at The De Vere Royal Bath Hotel, Bournemouth, The House of Commons, London, St Mortiz Switzerland, Careys Manor Hotel in the New Forest and as a personal chef aboard a luxury charter yacht in the Mediterranean. Since 1997, Gary has competed in 44 competitions here and abroad, winning 31 medals and trophies. Gary is now a trained teacher and works full time as an Apprenticeship Co-ordinator at Bournemouth & Poole College.

I have used Harvest Fine Foods for the last seven years both at Bournemouth & Poole College and in my previous employment. The service is 1st class, with products to match. Nothing is too much trouble for them. In recent years, Harvest has sponsored our students in many competitions around the country, they are committed to ensuring that the future chefs of tomorrow have access to top quality ingredients.




Passion fruit cheesecake Recipe by Maciek Kijewski, Head Chef, Beales Gourmet

100g digestive biscuits (finely crushed) 25g unsalted butter 1 heaped tsp local honey the seeds of 3 fresh passion fruits 250g mascarpone cheese 20g icing sugar 100ml passion fruit purĂŠe 10g caster sugar gelling agent

Melt the butter, add the biscuits and honey, mould into your dish or food rings and chill for 30-minutes. Whisk the mascarpone with the icing sugar and fresh passion fruit until smooth and stiff. Pipe or spoon the mixture on top of the biscuit base leaving enough space for the jelly. Set in the fridge for one hour or until firm. Mix the passion fruit puree with the icing sugar and the gelling agent (agar agar) and bring to the boil. Allow to cool slightly before pouring on top of the cheesecake. Serve on a slate with fresh or frozen raspberry purĂŠe.


New Forest strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble Recipe by Matthew Tomkinson, The Terrace, The Montagu Arms 400g of strawberries, puréed in a blender 1 lemon, juiced 250g of strawberries, hulled 1/4 lemon, juiced and zest in strips 1 sprig of fresh thyme 10g of fructose sugar 2 gelatine leaves, bronze 85ml of double cream 50g of caster sugar 1/2 lemon, juiced and zest in strips 1 bronze gelatine leaf, soaked in water bergamot essence to taste 200g of feuilletine 200g of white chocolate water 400g of English strawberries 250g of English raspberries

Start by making the stock sugar syrup. You will need around 130ml for this recipe. To make stock syrup, simply heat equal amounts of water and sugar in a pan until dissolved. To make the strawberry sorbet, mix the strawberries, 85ml of the stock syrup and the lemon together and churn in an ice cream machine until firm, then freeze until ready to use. To make the bergamot cream, bring the cream, sugar, lemon juice and zest to the boil in a saucepan, then add the gelatine and pass through a fine sieve. Stir in the bergamot and place in bowls to set in the fridge. To make the strawberry jelly, place 40ml of the stock sugar syrup and all the ingredients except the gelatine in a bowl and cover with cling film. Place over a pan of simmering water and cook gently for one hour. In a separate bowl, soak the gelatine. Pass through a sieve and add the soaked and drained gelatine. Pour onto the set bergamot cream to form a thin layer and return to fridge to set. To make the crumble mix, melt the chocolate in a heatproof bowl over barely simmering water. Then stir together the feuilletine and melted chocolate, leave to set and break into crumbs. To serve, remove the bowls from the fridge and top with a scoop of with some of the fresh fruits.

Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29) during his four-year stint at Michelin-starred Ockenden Manor. In 2009, Tomkinson won a Michelin star for the Terrace Restaurant at The Montagu Arms on the Beaulieu Estate in the New Forest – just six months after taking over the kitchen. That would be impressive enough, were it not for the fact that it’s the second time in a row he’s accomplished the feat: he won his first star for The Goose in Britwell Salome in 2008.

We are proud to have Richard as one of our suppliers at The Montagu Arms. His company have proven themselves time and time again to be forward thinking, reliable and integral to our business.


Š courtesy of Great British Chefs


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If you want to be inspired, come and take a look at the Eurofresh produce – a supplier of quality fresh produce! Also a distributor of Westlands, growers of cut micro-leaf and speciality produce. The Westlands collections are grown with innovation and inspiration for quality focused chefs, catering and high-end retail customers. Be amazed at the wonderful sights, tastes and smells of the fresh produce Eurofresh can supply.

Tip Keep a list of your frozen foods and freeze dates nearby, checking things off as you use them.

Chef’s notes

Freezer Storage Times Oven Temps GAS ½ 1 2 3 4 5 6 7 8 9

°F 250 275 300 325 350 475 400 425 450 475

°C 120 140 150 170 180 190 200 220 230 240

V. Slow Slow Mod

Hot V. Hot

°C x 1.8 + 32 = °F OR °F - 32 ÷ 1.8 = °C

Food Storage Temperatures Dry Goods Fruit/Veg Dairy Meat Fish Freezer


°C 10/15°C 3/7°C 2/4°C 0//2°C -1/1°C -18°C

Meat Steaks Chops Joints Mince Bacon Sausages Soups Stock Stews Poultry Whole Part Eggs (not in shell) Fish Lean Oily Breaded Cooked Smoked Seafood Dairy Butter Margarine Ice Cream Cheese Yoghurt Basics Fruit Vegetables Bread

Months 6-12 4-6 9-12 3-4 1 1-2 4 4-6 4-6 Months 1 6-9 9 Months 6 2-3 4-6 4-6 2 2 Months 9 12 2 6 1-2 Months 12 8 3

1 cup


Flour Caster Sugar Brown Sugar Butter Sultanas/Raisins Currants Golden Syrup Uncooked Rice Grated Cheese

5oz 8oz 6oz 8oz 7oz 5oz 12oz 7oz 4oz

140g 225g 170g 225g 200g 140g 340g 200g 110g


Liquids Pint

Weight ¼ 1oz = 28.35g 1g = 0.035oz ½ Imperial ½ ¾ 1oz 2oz 3oz 4oz(¼lb) 5oz 6oz 7oz 8oz(½lb) 9oz

Metric 15g 20g 30g 60g 85g 115g 140g 170g 200g 230g 255g

Imperial 10oz 11oz 12oz(¾lb) 13oz 14oz 15oz 16oz(1lb) 24oz 32oz(2lb) 48oz(3lb) 64oz(4lb)

Metric 285g 310g 340g 370g 400g 425g 450g 680g 0.9kg 1.4kg 1.8kg

1 1¾ 2 3

Metric Cups 100ml 125ml ½ 150ml 200ml 250ml 1 275ml 300ml 400ml 500ml 2 570ml 750ml 3 1.0L 4 1.1L 1.3L 5 1.7L 2.0L 8

FL OZ. 3½ 4½ 5 7 9 10 11 14 18 20 26 35 40 46 60 70

1 Litre = 1.76 Pints 1 Pint = 568 ml 1fl oz = 28.41 ml 1 ml = 0.035 fl oz

spoons 1 teaspoon = 5ml 1 dessertspoon = 10ml 1 tablespoon = 15ml 75

Great English Cheeses In keeping with our commitment to source local produce, Harvest Fine Foods is proud to offer a comprehensive range of English cheeses. We also carry an extensive range of fine quality British and continental cheeses. Bath Soft Organic Cheese Creamy and mushroomy with a hint of lemon, this beautiful, square-shaped soft cheese is made with pasteurised organic cow’s milk. It has a white bloomy rind which once cut, reveals an ivory coloured centre. Capricorn Goats Cheese Soft goat's milk cheese with a thin white bloomy rind, similar in taste to a young camembert. Cornish Camembert Cheese Handmade, full bodied. Pasteurised. Melting smooth texture and wonderfully complex tangy flavour.

Croxton Cheddar Block Matured for a minimum of six months, this is a firm cheese with a rich, creamy texture which leaves the mouth with full flavour. Golden Cross Mature Vegetarian, soft white goats cheese log, flavoured with vanilla and caramel with bitterness of celery. Shropshire Blue Round Blue veined with distinctive orange body and milder than Stilton. Long lasting flavour. Tunworth Soft Handmade, unpasteurised from Ayrshire cows in Alton, Hampshire using traditional rennet. Creamy texture wrinkled rind like camembert. New Forest Blue New Forest Blue is based on a blue mould used in Stilton. This results in a generally, firmer cheese with a tasty blue tang. Added to the creamy Ayrshire cows milk this makes a wonderful combination.

Rachel Goats Cheese Semi-hard English goats cheese with washed rind, firm texture and gentle lingering flavour. Somerset Brie An award-winning, traditionally ripened, creamy soft brie from local farms in South Somerset. Delicious and mild when young. Matures to fuller flavour. Wyfe of Bath Cheese A semi-hard unpressed organic cow’s milk cheese with a mild delicate flavour and creamy lingering finish. It has a firm texture and hard outer rind. Nanny Williams Blue This blue goats cheese is both rare and prized for its delicious, creamy flavour. It just melts in your mouth. The goat flavour is complimented by the blue tang. Dorset Blue Vinny A traditional blue cheese made in Dorset from skimmed cow's milk-unpasteurised. Hard and crumbly with its own unique character. Smoked Lyburn From Lyburn Farm, a washed curd cheese. The eyes are not so prominent and it is smooth, having been smoked over oak to give a light and delicate flavour, and then matured for 10-weeks.

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To order, or for a quote, please call now 01202 470444

Winchester From Lyburn Farm, this is a dry and hard cheese with a distinctive nuttiness in flavour. Made with vegetarian rennet this is a good vegetarian substutite for hard Italian cheese. Barber’s 1833 Cheese Reserve This cheese is powerful in its intensity with an unrivalled complexity and depth of flavour. Whilst the cheese retains a distinctive smooth and creamy background, it often provides a slightly crunchy texture that is a result of the natural development of calcium lactate crystals late in the ageing process. Denhay Cheddar Dorset Drum Matured for seven to 12-months, this cheese has a nutty, rounded flavour, unique to this small truckle cheddar. Appleby’s Cheshire The texture of the cheese is moist and crumbly. A clean and zesty flavour is followed by a rich mouth watering finish. Loosehanger Hampshire Rose The very best batches of our Woodfalls cheeses are matured for 6-months to bring you Hampshire Rose, a firmer textured, deeper flavoured cheese that still retains the taste of our Ayrshire milk. Loosehanger Chilli & Nettle Birds eye chillies and nettle combine to give a delicious first impression. But you need to wait for the chillies to really kick-in to fully appreciate this tangy cheese. Loosehanger Leek and Onion This cheese uses four types of Allium to ensure a well-balanced and rounded onion flavour. Loosehanger Oak Smoked Gentle cold smoking over seasoned oak produces a delicious and subtle smoky after taste.

Cornish Yarg A young, fresh, nettle wrapped, semi-hard cheese which is deliciously creamy under the rind and slightly crumbly in the core. Barkham Blue This distinctive cheese has a rich blue taste, smooth buttery texture and melt in the mouth flavour. Barkham Blue does not have the harshness associated with some blue cheeses. Oxford Isis A washed rind, full fat soft cheese which is washed in honey mead. Oxford Isis matures into a creamy consistency and develops a pronounced mushroomy flavour and flowery aroma. Stinking Bishop A young cows milk cheese washed in juices from the ‘Stinking Bishop’ variety of pear – hence the name. Soft in texture and mild flavoured. Blacksticks Blue A unique soft blue-veined cheese. With its distinctive amber hue, this cheese reveals a delicious creamy smooth yet tangy taste. Stilton By definition, stilton can only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire from locally produced milk that has been pasturised before use. Wigmore Made from ewe’s milk, this cheese is delicate and creamy with a gentle flavour. Considered a ‘refined’ cheese. Mull of Kintyre Cheddar Rugged, bold and full of flavour – this cheddar is slowly aged resulting in a deep, rounded flavour with nutty, sweet hints.

Loosehanger Italian Herbs Often called the 'pizza cheese' this vegetarian cheese is made with pasteurised cows milk. Loosehanger Rufus Stone A striking cheese with a red (rufous) pate, a firm texture and excellent flavour. Matured for six months to allow it to develop its natural flavour.

Harvest also has a delightful range of pickles, chutneys, cheese biscuits and accompaniments to lift your cheeseboard.

Loosehanger White Hart Soft, creamy, mould-ripened cheese made with Ayreshire cows milk, half-camembert sized. New Forest Nanny A delicious fresh tangy goats cheese with a sweet, mild flavour and silky smooth texture Rosary Goats Log Goats Milk. Creamy, moist and soft cheese with light and fluffy texture. Rindless. Clawson Shropshire Blue Round Blue-veined with distinctive orange body and milder than Stilton. Long lasting flavour.



Our cheese board Blacksticks, Reblochan, Farmhouse Cheddar and Stilton, topped with rye bread, quince jelly, spiced apricots and black grapes, decorated with Viola flowers.

Blacksticks Blue

A unique, soft blue-veined cheese, handmade in rural Lancashire. With a distinctive amber hue, it reveals a delicious creamy smooth yet tangy taste.


Farmhouse Cheddar

Originating in the English village of Cheddar in Somerset, this style is the most popular cheese in the UK.


A white crumbly cheese with a blue vein.


A French cheese from the Alps region of Haute. Traditionally made from raw cow’s milk, it is a soft washed-rind and smear-ripened cheese with a nutty after taste.



Petit fours Recipe by Adam Thomason, The Wykham Arms

Chocolate lolly: white chocolate cracked black pepper dark chocolate

Chocolate lolly: Temper white chocolate until melted, using a pepper mill add in cracked black pepper and place into a piping bag, pipe into circles adding a cocktail stick in the centre. Swirl melted dark chocolate into the white and add black pepper to decorate.

Blackberry Pate’d Frui: 20g pectin 850g caster sugar 750g blackberry purée 185g glucose 15g citric acid

Blackberry Pate’d Frui: Boil sugar, glucose and puree, add pectin & citric acid cook to 107°C

Beetroot and apple marshmallow: 700g caster sugar 300g glucose 15 gelatin leaves 600ml water 4 egg whites 1 tsp salt beetroot purée and apple extract Dark chocolate and caramel: 500g sugar cream cardamom orange zest dark chocolate

Beetroot and apple marshmallow: Mix sugar, glucose & 100ml of water, bring up to 118°C, soak gelatine in water & melt, place in kitchen aid add egg whites, gelatine, and the puree mix on high speed to soft peak, slow down add sugar, mix on medium speed for two minutes, then increase speed to high for 10-minutes, until glossy, add salt on low speed & set in a tray. Cut to the portion size needed. Coconut fudge: 500g sugar, make dark caramel add 12 tins of coconut milk cook out until it slowly reaches 121°C test the mixture by dropping into ice cold water to check consistency, add lime zest, pour into a mould and chill. Dark chocolate and caramel: Make a caramel by melting 500g of sugar in a pan. Add butter to the melted sugar and cream to thicken. Add in smashed cardamom and orange zest, pass and cool. Once ganache has set pipe into chocolate moulds, once filled, temper chocolate and cap the shells. Roll in the tempered chocolate.


Foraging facts Foraging is becoming increasingly popular offering both a ‘free’ source of food or something that we can enjoy as a form of outdoor activity. Survivalists such as Ray Mears and Bear Grylls have encouraged and promoted foraging to a wider audience and it provides both diversity and character to meals. The local geology and climate of your area can have a pronounced effect on what species grow where and how well in the UK. Where mechanised arable farming dominates, the rural biodiversity has been decimated so finding the diversity of plants listed in the foraging books is not that likely, although you might find small, undisturbed pockets. Therefore, hunting and tracking down wild food isn’t something that can be taught or demonstrated – but achieved through practical experience. To be successful at collecting wild food you need to get to know an area, understand the wild ecology and habitat, by visiting your foraging area on a regular basis. Some plants, or rather the parts of the plant that we can eat (flowers, fresh leaf tips or berries) might only be available for a short period of the time, and to be there at the right time you have to visit regularly.

Foraging calendar January: Jeffrey Pine Nut, Red Valerian Roots February: Common Sorrel Leaves, Jack by the Hedge Leaves March: Jack by the Hedge Leaves April: Hawthorn Leaves, Alexanders Stems, Alexanders Leaves, Curled Dock Leaves, Fat Hen Leaves, Beech Leaves, Hop Shoots and Leaves, Japanese Knotweed Shoots, Monk's Rhubarb Leaves, Sea Purslane Leaves, Weeping Willow Shoots, Hawthorn Flowers, Sycamore Leaves, Great Burdock Leaves May: Silver Birch Sap, Stinging Nettle Shoots and Leaves, Borage Leaves, Marjoram Leaves, Cultivated Thyme Leaves, Nipplewort Flowers, Red Valerian Leaves, Grape Vine Leaves, Hottentot Fig, Lavender Leaves and Flowers, Garden Rocket Leaves, Bird Cherry Flowers, Blackthorn Flowers, Rabbit Meat, Lime Sap, Bistort Leaves, Borage Flowers, Alexanders Flowers, Chive Leaves, Sand Leek Bulbs, Dandelion Leaves, Horseradish Leaves, Silver Birch Leaves, Shepherd's Purse Leaves, Goose Grass Leaves, Roe Deer Meat, Grey Squirrel Meat June: Lime Flower, Wild Cherry, Sycamore Seedpod, Daisy Flower, Corn Flower, Lilac Flowers, Clod Berry, June Berry, Elder Flower, Wild Strawberry, Oregon Grape July: Blackcurrant, Wineberry, Wild Rose Flower, Yew Berries, Bilberry, Redcurrant, Fig, Lime Leaves, Blackberry, Wild Rose Hip, Sweetgale Nut, Raspberry, Greengage, Black Mulberry, Plum August: Elder Berry, Pear, Sand Pear September: Hazelnut, Beechmast, Kiwi Fruit, Corn Poppy Seeds, Almond Tree Nut, Monkey Puzzle Tree Nut, Juniper Berry Walnut, Bird Cherry, Passion Fruit, Grape October: Sweet Chestnut, Hawthorn Berry, Rowan Berries, Wild Service Tree Berries, Crab Apple, Japonica, Black Walnut, Dandelion Roots, David's Pine Nut, Korean Pine Nut, Acorn, Whitebeam Berries, Fennel Seeds, Horseradish Root, Stone Pine Nut, Swiss Stone Pine Nut, Siberian Pine Nut November: Medlar Fruit December: Sloe Berry


How the law affects you

Legally, you cannot just go and forage and uproot any ‘food-stuff’ you like – there are rules that must be followed. For example, it is illegal to uproot any wild plant without permission and/or disturb or collect plant material from any protected wild plant. You must obtain approval before entering someone’s land and seek permission from the landowner to take away any plants – even if they are only weeds, as they are considered the ‘property’ of the person who owns the land. In terms of etiquette… It is expected that you will only take what you need, so that the plant can continue to thrive. Flowers, foliage and fruit are the parts of the plant that can be collected and are not ‘protected’ by law. You are expected to leave the area in which you are foraging as you find it and during key breeding seasons, avoid disturbing the natural wildlife in the environment you are collecting from.


There is a great deal of variation between mushroom varieties and how a mushroom changes during their development and in different growing conditions. Any form of mushroom guide will struggle to show these variations and it is always advisable to get expert advice. The first step in being able to correctly identify mushrooms is to know what features to look for, know where the mushroom was found and be able to describe the habitat in which you found it. Sometimes mushrooms have a distinctive smell or taste that can denote the species. Don’t pick samples that are too young. In their early stages many of the necessary identifying features may not have developed. Sort through your collection as soon as you get home and double-check the identities. You now have time and comfort to check the features more carefully than you may have in the field. Take this final opportunity to discard anything you’re not certain of.

Some tips... •M  anage your urban foraging resources so that they are available time after time. Do not strip the food resource bare, pick only a small amount in order to preserve the plant. •V  ary your location in order to lessen your impact on the environment. •B  iennials have a two year life-cycle, while perennials last more than two years, proving an ongoing food source. Do not forage from protected sites such as wildlife reserves or sites of special scientific interest. •A  void foraging for edible aquatic plant species in urban areas due to the cleanliness of the water sources. Pollutants and some diseases can be prevalent and it is always wise to cook thoroughly any vegetation sourced from these environments. •O  nly harvest wild plants from safe stocks – check for contamination in the local area and also avoid plants from busy roadsides, near landfill sites, or foul water.

There are two main types of habitats for mushroom foraging – pasture and woodland. The best are those fields used for year-round grazing of animals. Many fungi, including most edible species, prefer woodland. Some of the woodland fungi grow on the leaf debris found on the woodland floor, while others have a direct relationship with the trees they grow under. Consequently, woods in which favoured species of tree predominate are likely to be more productive. Trees which are good for mushroom hunting include: Beech, Oak, Birch, Pine.

•A  void gathering plants from areas that have recently been sprayed – you can check this by looking for wilted leaves or chemical residue on the leaves.

When trying new species also keep a sample of the same collection in a fridge for at least a couple of days after first eating it. This can be used to get a professional identification if you do become unwell. If you believe you or someone you know may be suffering from mushroom poisoning seek medical help.

•W  ash all harvested plants thoroughly and, before consumption, ensure that you are certain what you are eating and that it’s safe to eat.

•N  ever eat dead, discoloured or diseased leaves.


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