Nick Baines, Author at Fresh Direct
Tel: 01869 365 600
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  • Complimenting With Compotes

    Consistency is one of the most difficult traits to nail in the commercial kitchen. Sometimes, things are easily fixed, such as the knife work of a young commis chef, but there are greater issues at play that can derail even the most conscientious of cooks. The seasons, growing conditions and the weather all play a … read more…

  • Rediscovering the potato

    For years the humble ‘tato has served the UK as one of the most reliable food sources we pull from the ground. However, despite its dependability, this tasty tuber is never revered in the same way as the freshness of new season asparagus or the glorious colours of beets. But underestimate potatoes at your peril. … read more…

  • 2020 Menu Prep: Working smart…

    The beginning of the year is always a tricky one. It’s peak time for January diets, detoxes and a vast number of gluten-free, vegetarian and non-dairy diet choices. Most of which are doomed to fail, yet wreak havoc for those of us planning menus. This is made particularly difficult as we come straight out of … read more…

  • Is Brazilian food the next big thing?

    Up until now Brazilian food in the UK has mainly been focussed around all you can eat churrascarias, but that could be about to change. Food trends tend to come in waves, whether it’s the gourmet burger that dominated the food landscape a decade ago, or the more recent occurrence of accurate Mexican street food … read more…

  • A New Era For The Brussel Sprout

    Once the most maligned vegetable on the Christmas spread, this hardy winter brassica has undergone something of a make-over…. The humble sprout has never really been met with the warmest reception. Whether through bad press, poor preparation or simply being misunderstood, this cornerstone of the Christmas dinner is something that’s long been endured, rather than … read more…

  • 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…

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