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  • Which cheeses to melt this autumn

    Seasonal change always causes a noticeable shift in consumer habits and with the brisk weather of autumn comes an appetite for rich, comforting meals. Cheese gets a lot of action in these pre-Christmas months and thanks to the thriving street food culture now afoot, you have a wide range of directions to go in to … read more…

  • Why go wild with mushrooms?

    The earthy, complex flavour profiles of mushrooms make them an incredibly versatile ingredient this time of year. From woody base notes, to forest fragrance, the diversity of this family are as wild as they are exotic. Even at its most basic, the field mushroom has been the unsung champion of the full English. Slow cooked … read more…

  • Ice cream, sorbets and the versatility of frozen deserts

    Frozen desserts are perennial favourites on most menus, but late summer is a prime time to indulge in this area of your menu. Thanks to the abundance of fresh produce passing through kitchens this time of year, there’s never been a more optimum time to get tinkering with your home churned ice creams, sorbets, granitas … read more…

  • Radish, rocket, and the art of the summer salad

    We’re still in the thralls of summer menus and with the current onslaught of fresh produce there’s a great deal to play with. However, while light fresh dishes win out at this time of year, there are often a lot of missed opportunities for decent salads on the menu, which can also deliver a great … read more…

  • Trendy summer dishes to brighten up your specials

    We’re in the busiest time of year as far as seasonal produce goes, and diners are never more open to new dishes as they are in these balmy summer months. Al fresco dining takes centre stage and everywhere from food trucks and street food markets, to pubs gardens and terraced restaurants buzz with the chatter … read more…

  • British berries – the window of opportunity

    With the intense summer weather comes a change in diner habits. Lighter dishes naturally come to the fore with a focus on freshness and brightness over depth and savouriness. The days of sturdy British root vegetables are now firmly in the rear-view mirror and what lies before us is an abundance of summer freshness. The … read more…

  • Chilli Culture

    The obsession with chillies has evolved in the UK over recent years. Thanks to inquisitive chefs looking further and further afield for culinary inspiration, we have started to really explore the intricate and complex flavours of chillies. No longer used purely for heat, today you are as likely to find chefs mulling over whether the fruitiness of … read more…

  • Ingredient Focus: Asparagus

    The true sign of summer isn’t the sloshing of fruit-loaded jugs of Pimms, or the flip-flop wearing customers with lobster pink sunburn, but the arrival of fresh asparagus spears landing in your kitchen. Jamie Oliver may have guided the unassuming public to the most tender part of asparagus by teaching them that they will naturally … read more…

  • Fresh Direct Wins the Greener Path Award

    We love the environment! After all, without a thriving countryside, clean air and nutritious soil, our crops wouldn’t taste quite right. We’ve worked hard to get super fresh produce and dairy to your kitchen every ­day and do it the right way. What does that mean? Well, for us it means doing business in a … read more…

  • Ready for rhubarb?

    It’s one of the most iconic British ingredients. Perennial produce that rises from the earth with gigantic Jurassic Park-like leaves and chunky red-green stalks. Rhubarb gives us incredible versatility in the kitchen, lending itself to a huge range of both sweet and savoury uses. It’s the latter that we are most familiar with though. Many … read more…

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