Nick Baines, Author at Fresh Direct
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  • Back to our roots…

    It’s one of the most reliable food groups in the seasonal calendar, ready to bolster a great multitude of dishes and a leader when it comes to filling, nutritious veg-forward meals. We have a strong dependency on root veg here in Britain. However, whether it’s the veg within a hearty pie, or the cornerstone of … read more…

  • Pumpkins Season is just around the corner…

    The pumpkin gets plenty of attention for its Halloween exploits, but this familiar orange orb is actually one of the finest squashes to grace the kitchen. The pumpkin has been grown on our shores for centuries and it’s only until recently that we have started growing them mainly for decoration purposes. But as we move … read more…

  • Sweetcorn, an unsung hero…

    Sweetcorn is one of the most overlooked British ingredients, but that may be about to change… Until recently, not a lot of imagination has been used when preparing sweetcorn. At its most basic, it’s boiled, drained and served on the side. If we’re really lucky it might be boiled on the cob, slathered in butter … read more…

  • Courgettes: Embracing the glut

    Summer is awash with courgettes that can be seen spilling out of almost every commercial kitchen in the land. But as the glut takes hold, leaning into this treasured ingredient could arm you with some dynamic possibilities. The humble courgette delivers the chef with a product that offers both flavour and texture. Unlike other members … read more…

  • Dynamic wraps for summer 2019

    Food on the go is big business. From your pre-packed sandwich and ‘meal deal’, to take-out street food vendors offering up regional dishes from across the globe, you’ll notice that cutlery isn’t often needed. The wrap has slowly been gaining ground as one of the most versatile structural applications in food service. You’ll be no … read more…

  • I say gelato, you say….

    Whether you’re serving ice cream from a street service kiosk window, or pushing them during al fresco lunches, summer is game time for this profitable pocket of the dessert section. Chocolate, mint choc chip and strawberry are the classic favourites that bring with them a nostalgic tug at the heartstrings. However, today the flavour landscape … read more…

  • 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…

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