Nick Baines, Author at Fresh Direct
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  • Missing out on take-out?

    It’s never been easier to enter the take-out market, and no matter what type of food service operation you’re running, it’s about time you explored your options… There’s no disputing that catering and hospitality is in a state of flux. Over the past 6-7 years the street food market has grown exponentially and the types … read more…

  • Losing it for lettuce

    It’s one of the most undersung ingredients in the kitchen and one that could unlock a wealth of new recipes for you. But before we do this, we need to forget about sad salads of shredded iceberg, sliced cucumber and a smattering of cherry tomatoes. The aforementioned salad offering is a classic throwback from the … read more…

  • Fighting Food Waste with FareShare

    Sustainability and tackling food waste is high on the agenda for many businesses. Restaurants like Silo in Brighton have paved the way for many other low waste food operations that find culinary uses for offcuts and scraps, as well as contributing to composting schemes. As one of the UK’s largest fresh produce wholesalers, we know … read more…

  • Asparagus: The king of spring

    Perhaps the most iconic and exciting crops of the season, asparagus marks the beginning of warmer weather and delivers wonderful freshness, texture and a flavour that’s truly unique. The British asparagus season usually runs for eight weeks starting around April 23rd. However, in recent years home-grown asparagus has started to appear up to three weeks … read more…

  • What makes a good sandwich?

    Creating a decent sandwich is as much an art form as it is assembly line construction. Arguably the most versatile food on the planet, the humble sandwich is an accessible meal easily transported and consumed. Variations of the sarnie exist throughout most cultures and share a few key attributes. A bread-like exterior that contains a … read more…

  • High time for Brassicas

    It’s been a tough year for UK brassica growers. With the long, hot, dry summer many crops were stunted. Right now is the perfect time to get involved with brassicas, not only because they’re bang on trend, but the zeitgeist is leaning on veg forward diets and brassicas offer the perfect wholesome alternative to meat. … read more…

  • Street foods to explore in 2019

    Over the past ten years street food has evolved from a few butty wagons, into an eclectic and diverse food service category that now covers everything from tabletop market stall, to bricks and mortar restaurants. What’s interesting about the street food landscape, is that it’s as fast moving as the queues and reaches a far … read more…

  • Why swede, why now?

    It’s the unsung hero of British root veg and a critical ingredient in one of Scotland’s most iconic dishes, but the humble swede offers some serious benefits this time of year that you could be overlooking. It’s been a poor year for potatoes, brought about in large part thanks to the excessive dry, hot summer … read more…

  • The dramatic rise of plant based foods

    In the past three years the number of people in the UK that class themselves vegan has risen from half a million, to over 3.5million. The reported numbers, which are conservative to say the least, show that over 7% of the UK are now devoted to a plant based diet. Bear in mind these findings … read more…

  • Catering for January diets…

    It’s that time of year when the kitchen has to do a merry dance around diners with a multitude of substitutions and short lived, but well-intentioned diets. However, things have become increasingly more challenging in recent years. Traditionally, it would have been a few vegetarians and some carb dodging new gym members, but today the … read more…

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