Remember to check out our Festive Ingredients page. The Fine Food Company is an established speciality fine food wholesale supplier to the catering industry, based in Somerset. Yellow/Brown Onion This is a good all-purpose onion, with a light golden skin and yellow flesh. Dip whole strawberries into melted dark chocolate and set aside until firm, then serve as a tasty canapé at champagne receptions; the berries will complement a rosé bubbly. They work best cut up in slices and pan fried in olive oil and butter. Popular in the 19th century, it is in vogue again in the fine dining restaurants today. Cranberries are technically a shrub and most are water harvested meaning cranberries are mostly grown in bogs. Grated & mixed with cream for the traditional beef with horseradish. CepPorcini mushrooms, also known as ceps, are the king of all mushrooms and are now starting to make an appearance as we head into autumn. This is a mushroom that thrives in damp and moderate climes. Well worth a try. There is a large dark brown stone in the centre. Amusingly they retain their dark violet colour when cooked, and are at their best steamed or boiled, mashed, roasted or in salads. RomanesqueOh, Romanesque broccoli or cauliflower, how we love you - you're delicious and weird, like an alien vegetable. Black autumn trufflesOur fresh black autumn truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. Brilliant roasted whole or as a puree. Global procurer and food obsessive Vaz Frigerio believes there’s always something new to taste, be it continental meats, antipasti, cheese or olives. The Fine Food Company is an established speciality fine food wholesale supplier to the catering industry, based in Somerset. It's about the size of a small plum and has a thin, hard, rough shell that comes away easily from the flesh. Pile it into sandwiches, toss into salads, use it to make a wonderful watercress soup or watercress sauce, wilt into pastas or stir fries, it’s incredibly versatile – but don’t just leave it to languish on the side of the plate as a garnish. Stalks for the stock pot, leaves for Salsa Verde or mixed with garlic and lemon zest to make Gremolata. We pride ourselves on delivering the best speciality fine food to some of the most exclusive hotels and restaurants in the south west of England. Pied de MoutonThese light tasting peppery Pied de Moutons are best cooked slowly in casseroles and soups. English StrawberriesThis succulent, fragrant fruit is as beautiful as it is flavourful. Game Season The game season is now in full swing so we have a plentiful stock of Venison, Partridge, Grouse, Pigeon, Rabbit and, as the Pheasant seasons begins, Pheasant too. GoldenGolden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Kirsch or Cointreau taste good with clementines, as do pineapple and mango. Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. Their unique flavour comes from Jersey's rich fertile earth, gentle climate and the way our farmers grow them. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste. The best thing is that strawberries can be enjoyed when dining al fresco as part of a main course or dessert, straight from the punnet at a picnic, or just simply with cream or ice cream. The main crop turnips which are larger and coarser and more similar to swedes can be boiled and mashed or used in soups and stews. How about roasted in a salad with chives, feta and honey vinaigrette. Although we love the fragrance of anise hyssop, mint, basil, or tarragon will also work nicely. Pears WilliamsPears are really in full swing at the moment. “Turnip tops” can be cooked in the same way as spring greens. It is the extreme juiciness of Comice, which coincidentally makes them a poor choice for any process requiring cooking, that earns them such high accolades for eating freshly sliced. These light tasting peppery Pied de Moutons are best cooked slowly in casseroles and soups. Christmas puddingsWe have the wonderful Matthew Walker Christmas puddings in stock. Brussels sprouts (Mini Cabbages perhaps! As the mushroom colony matures, the circle expands outward into larger and larger concentric rings. Flat Parsley Particularly good at the moment and much more pungent and flavoursome than its curly cousin, often called Italian parsley. The leaves are delicious too just wilted down in a pan with lemon juice, butter and well-seasoned. The business was started as they felt logistics to the UK … The Brussels sprout is very popular in Brussels, Belgium, and may well have originated there. Here is just a taste of the wonderful winter produce in season right now. Finely pare strips of aromatic zest from Seville oranges and dry in a cool oven, then use to flavour stews and stir-fries. When young and fresh cobnuts are delicious to eat fresh from the shell for the lovely coconutty flavour. Curly KaleCurly kale is a sturdy winter brassica with an earthy flavour and frilly leaves that grow from a central stalk. It also makes a lovely jelly or drink. GirolleGirolle mushrooms are apricot yellow, woodland variety with delicious nutty, peppery notes. RhubarbThere are so many things you can do with rhubarb - Danish rhubarb cake with cardamom and custard, vanilla-fried rhubarb on sugar brioche, grilled rhubarb with calves' liver, horseradish cream and chard, pan-fried mackerel sandwich with rhubarb coleslaw, fennel basted pork chops with rhubarb or poached with lemongrass for something a little bIt different. Replace lemon juice with Seville orange juice in savoury marinades, butters and sauces. The flavour is strong, but smooth and not at all bitter. While the stalks are fresh and green they can be cooked like leeks or finely sliced and used to make soup, omelettes or garnish salads. We even have purple ones! At Fine Food, we believe in making luxury common in making available products of such quality to everyone in order to enjoy food as it was meant to be. ATELIER BLINI ON SOCIAL NETWORKS. 4,600. Or simply fry them in butter or olive oil and serve on toast. They can be puréed (on their own or with turnip or parsnip), served in a cream sauce, served au gratin or dauphinoise. Also known as Golden Chanterelles, girolles grow in clusters at the base of woodland trees and are hand-picked over the spring/summer months. Or for something a bit more special why not try Griddled Scallops with Asparagus, Crème Fraiche and Sweet Chilli Sauce, or for an Oriental twist try Pan Fried Duck Breast with Asparagus and Toasted Sesame Soy Dressing. The sweet buttery flesh of Comice can find no better compliment than when served with cheese, especially soft ripening cheeses like Brie, Camembert, or any of the blues. Make your own Kale chips, remove the central stalk, and then oven bake leaves with olive oil and salt for 20mins. Flat Peaches How about chilled white peaches poached in rose syrup, or baked peaches with crushed amaretto biscuits. The white flesh of this vegetable is nutty. Not forgetting a few slices of cucumber make a perfect addition to a cool glass of Pimms. This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark grey to black. Or pair them with elderflower for delicious gooseberry pies, tarts and crumbles. Sorrel Sorrel leaves are generally large, bright-green and arrow-shaped with a smooth, crisp texture. Victoria PlumsStarting to come through this time of year. You can mash or roast; use it in slow-cook dishes or in its classic form as a remoulade.The game season is now in full swing so we have a plentiful stock of Venison (Saddles and Haunches) Pheasant, Partridge, Pigeon and Rabbit. For those sunshine days and cosy evenings why not try pea, spinach and potato cakes, Cajun pea and potato salad with spring onion dressing, pan fried salmon with a pea and citrus crush or perhaps simply peas on toast. Or wrap Seville orange pips and pith in muslin and use to add extra pectin to jellies and jams. UK Importer & Stockist Of Global Foods Scroll Waissel’s Ltd was founded in 1932 and is a leading UK importer, exporter and distributor of fine foods from around the world. in sales. ChicoryAlso known as endive, chicory is a forced crop, grown in complete darkness, which accounts for its blanched white, yellow-tipped leaves. After potatoes, carrots are without doubt the best-known and most popular root vegetable of all. We deliver to Dorset, Wiltshire, Bath, Bristol, the Cotswolds, Devon and Hampshire supplying a wide range of fresh, ambient and frozen wholesale food products of the highest standard. Out of season, dried blueberries are excellent for making muesli. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste. PurpleA favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a root vegetable with dark, purple skin and pink/purple flesh. The fiery colour and unique flavour of blood orange juice also make it a great addition to cocktails. CeleriacThe unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Fresh Almonds Green almonds have the briefest whisper of a season in the spring before their shells harden and start looking (and tasting!) English StrawberriesMay sees the official start to the British berry season with milder temperatures, longer days and more sunshine - the perfect conditions for enjoying British berries including strawberries. Find inspiration here for creative & delicious dishes, using the best of our ingredients to celebrate Chinese New Year on 12th February. Liven up brunch with sweetcorn fritters, popular both in America and Australia, and serve with a zesty lime mayonnaise, tomato salsa or rashers of crisp bacon. Undoubtedly the best beef money can buy. White sprouting broccoliThere's nothing quite like the fresh spring flavour of purple sprouting broccoli – until you taste white sprouting. BeetrootWhether it’s candy, purple, golden we have the beetroot you choose for your menus. BroccoliCook and drizzle with olive oil or melted butter or a handful of grated parmesan; add to a cheesy pasta bake; stir-fry in groundnut oil with chopped garlic and dry fried cashews, adding a drizzle of toasted sesame oil to the pan just before cooking ends. Our produce is sourced fresh, and handpicked direct from speciality food markets and manufacturers. Mushrooms - We have Chanterelles, Pied de Mouton and Trompette de la Mort, all looking good. Jerusalem ArtichokesThis vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. This tuber has a very distinctive flavour, a little like carrot, and is also pretty sweet. It has also enjoyed something of a deserved comeback in recent years, its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. They are tart and crisp and subversively addictive around cocktail hour. GoldenGolden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Sometimes the forgotten member of the brassica family, turnips have a deep nutty flavour and are equally good grated through salads. As well as the usual orange carrots, we also have purple, yellow and white carrots. Morels can be stewed, added to omelettes or eggs en cocotte, or chopped up and used in sauces to serve with steak. This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish. A full-bodied flavour. Trompette de la Mort is French for "Trumpet of death." The white flesh of this vegetable is nutty. Asparagus can be lightly steamed or boiled to bring out the fragrant flavour, which can be enjoyed simply covered in butter or dipped in Hollandaise sauce. Which one will you choose? Spring Onions, Spring Green Cabbage, Kale, Jersey Royals New Potatoes, Leeks, Radish, Spinach and Celeriac are still very much in season. It’s a dark green salad vegetable, popular in Mediterranean countries. Cracking roasted with cumin seeds. Sweetcorn After cooking, season the cobs with salt and freshly ground black pepper and serve with lots of melted butter. Finely grate their zest and use in mousses, sweet butters and cakes. Mushrooms We have Chanterelles, Pied de Mouton and Trompette de la Mort, all wonderful varieties of wild mushrooms. Two of the world's most famous soups, Scotland's cock-a-leekie and France's crème vichyssoise, are based around them. A lot can happen in 10 years, but our philosophy has stayed the same; select the best products . Westland’s Growing MixWestland’s growing collection is the newest addition to the expanding Westland’s range of ingredients. We regularly visit New Covent Garden & Smithfield Market, London and Rungis Market, Paris to source and supply a comprehensive range of wholesale food products to our customer requirements. Steam in their skin and serve hot or cold. Inside, scores of edible little white seeds are held in jewel-like, ruby-coloured sacs filled with sweet, juicy flesh. Orange Flesh PumpkinFrom pumpkin soup to pumpkin pie, enjoy our favourite recipes for this king of the vegetable patch. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings. Heirloom TomatoesAny large, meaty, pink-red to deep-red heirloom makes a substantial bed for the playful combination of cherry tomatoes and Bing cherries. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow. The leafy green vegetables are generally 3-4cm in diameter and look like miniature cabbages. ConferenceConference has a long, conical shape, with a yellow skin with russet markings. We have Williams pears which are stunning at the moment and ideally poached in Sauternes and served in a vanilla panacotta. We have purple, white or the classic green. We think small is beautiful when it comes to mince pies. This is a mushroom that thrives in damp and moderate climes. Rainbow ChardThe raw baby leaves of the coloured types look stunning in salads, and though they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. The taste is more delicate too, similar to the flavour of chives. SpinachUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable. Its stem is thick fibrillous and stained with deep lilac and its cap is flat with a smooth top surface and purple wavy gills on its underside. The heads can also be roasted whole and the creamy cooked garlic is delicious spread on toast or mixed with butter and used on vegetables or in baked potatoes. Purple sprouting broccoliThe purple-green florets of this variety of broccoli have a slightly wild look and grow on slender, leafy stems of varying lengths. Candy Candy beetroot is an eye-catching garnish and is a fantastic addition to any salad. The cauliflower stalks make great Crudités.English AsparagusAlthough the season is very short, British asparagus is well worth the wait for its unbeatable flavour and freshness. The white flesh of this vegetable is nutty. Vanilla and almond complement their flavour in pies, crumbles and sponges. Steamed or deep-fried, it exudes gentle charm. Mince piesWe have super mini mince pies in stock – these are perfect as petit fours or as part of an afternoon tea delight. We have Comice and Conference – take your pick. Browse our January sale, full of a wide range of Wagyu steaks, cheeses, caviar and much more! PearsThese are really in full swing at the moment. This lean, red meat is low in fat and full of flavour and has become popular and widely available. At Diverse Fine Foods, we are always scouring the UK to bring independent retailers the best products available, and aim to provide unique, quality ranges to offer their customers, providing them with an … Chervil TuberIt may still be summer (not for long). ParsnipsA sweetly flavoured root vegetable. We deliver to Dorset, Wiltshire, Bath, Bristol, the … Flat PeachesHow about chilled white peaches poached in rose syrup, or baked peaches with crushed amaretto biscuits. Learn how to put … The leaves are delicious too! After being un-moulded the cheeses are encircled with a spruce wood strip and lightly cured which gives the cheese a strong odour with a hint of mushroom. Borage Borage is a plant with blue flowers that was introduced to Britain by the Romans and grows wild in some areas. Our mission is to source and bring exceptional ingredients and unique gourmet products to … Good for salads, marinades, salsas and roasts. … They are tart and crisp and subversively addictive around cocktail hour. It's a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. BlackberriesMake the most of blackberries whilst they're in season with delicious recipes for blackberry jam, homemade blackberry liqueur and blackberry scones. Learn how to put together a range of delicious meals, and watch our YouTube videos to find out how to use ingredients like our abalone and other seafood products. Let us know what you need, call 01963 34699. 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