Our blog
What's In Season - October 21
As British Food Fortnight comes to an end, we are continuing to celebrate seasonal produce by encouraging everyone to utilise locally grown, sustainable ingredients. Autumn is finally here, and we know your menu will most likely be changing alongside the English weather! The following recipes will give an autumnal twist to your offering and helping you to deliver that much needed comfort, whilst heroing in-season ingredients:
Blackberry
Venison Loin Medallions with a Blackberry, Gin and Port Jus - view the full recipe here
Pumpkin
Pumpkin and Ricotta Tortellini with Squash and Sage Velouté - view the full recipe here
Cabbage
Irish Beef, Cabbage and Potato - view the full recipe here
Duck
Confit Duck Pie - view the full recipe here
Aubergine
Gluten Free Moussaka - view the full recipe here
Venison
Venison Fillet with Mexican Spiced Chocolate Sauce - view the full recipe here
Celeriac
Cream of Celeriac and Shropshire Blue Cheese Soup - view the full recipe here
Broccoli
Quinoa and Broccoli Patties - view the full recipe here
Chestnut
Vegan Mushroom, Chestnut and Cranberry Tart - view the full recipe here
We are here to support your working kitchen always. If you need assistance with samples, additional product information or if you require any further support - pick up the phone, we’d love to hear from you! Contact us here.
