Nick Baines, Author at Fresh Direct
Tel: 01869 365 600
Menu

Subscribe now!!!
Jot your email address in the box below to get notifications as soon as we post something new! Pretty handy right?!

  • Kitchen Hacks: Save Time, Money and Labour…

    Cooking with fresh ingredients has always been labour intensive, as anyone who has ever run a professional kitchen can attest. From peeling, slicing and dicing, to deboning, trimming and marinating, it’s a world where flavour can come at a cost. So as foodservice continues to be an industry where costs are increasing and margins remain … read more…

  • Onions: The kitchen workhorse…

    As a reliable workhorse of the kitchen, the humble onion can sometimes be overlooked. While it features in countless meals from all corners of the globe, this hardy ingredient never truly gets its time to bask in the spotlight. However, what the onion lacks in top bill headlining, it more than makes up for with … read more…

  • Exotic mushrooms

    Characterised by their depth, earthiness and savouriness, mushrooms are synonymous with autumn. At this time of year the bounty unfolds as we see everything from porcini and chanterelles, through to enoki and oyster mushrooms come through Fresh Direct. However, beyond the mainstay of your standard British field mushroom, we offer a wealth of options for … read more…

  • Planning for Christmas Menus

    In this game, it’s never too early to start planning for Christmas. With corporate bookings and work-dos filling in from the end of November, this festive period can be one of the most lucrative times in the food service calendar. While it might be a long slog of turkeys, sprouts and Christmas puddings, it’s also … read more…

  • 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…

| Next Page »