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  • 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…

  • National Vegetarian Week

    National Vegetarian Week   As more and more foodies are sprouting an interest in healthier, more sustainable vegetable-centric cuisine, chefs across the country are serving up fresh new dishes that give produce the recognition it deserves. From foraged fare and casual plant-based dinners to vegetarian cuisine and tasting menus, these meals are moving vegetables up … read more…

  • The Marvels of Mint

    Mint is arguably one of the most overlooked herbs in the garden. Maybe it’s because we are so familiar with this refreshing plant that we sometimes forget it’s even there. This mighty plant is about to be bang in season and ready to be utilised in a whole heap of `springtime dishes. With lamb also … read more…

  • National Allergy Awareness Week

    National Allergy Awareness Week Richard Oliver – Food Development Chef Running from Monday 23rd April to Sunday 29th April 2018, the week is designed to raise awareness for people living with allergies. Why? You say, because in the UK alone, it is estimated that around two million people (1-2% of adults and 5-8% of children) … read more…

  • All hail the ‘tato

    While carb dodging influencers have left the humble potato in their wake over the past couple of years, we take a look at this stoic food staple and champion it’s everyday uses that are slowly starting to appear on those trendy hipster menus. The thing is, we are sometimes too busy chasing the exotic new … read more…

  • National Garlic Day

    National Garlic Day  Richard Oliver – Development Chef   Did you know? Garlic, otherwise known as allium sativum, is a species of onion with relatives that include leeks, chives and shallots. Garlic is native to central Asia and Iran, and has been a staple seasoning component within the food industry both worldwide and throughout history. … read more…

  • Year of the yogurt

    Yogurt may be the cornerstone of your kid’s packed lunch, but it’s also one of the most diverse ingredients in the professional kitchen. Whether it’s frozen and churned, or cultured and strained, yogurt has earned its place on the modern menu and is getting a thorough beating everywhere from cool cycle cafes, to Michelin-hungry restaurants. … read more…

  • The time for fresh spring cheeses

    It’s an exciting time of year. We’re all done with the cold, bitter winter, and Beast From The East snowstorms. Yes, now is the time we get a promise of longer, warmer evenings and are rewarded with the flavours of bright, fresh spring cheeses. As produce goes, we have just emerged from the quietest, bleakest … read more…

  • Cauliflower Power

    Just before this huge spike in plant-based diets, chefs like Dan Barber of Blue Hill restaurant in upstate New York were beginning to turn their attention to vegetables. We have talked before about how the food world has begun giving vegetables the same attention to detail, provenance and variety, as they would their meat, but … read more…

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