Shore Solutions Galley 2015 Catalogue

Galley 2015

Trusted by the world’s most discerning yacht chefs

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Introduction 4

The ‘Shore Way’ 4Your guide to working with us 5

Meat & poultry 6

Beef 9Hanging & Aging 10Kobe & Wagyu 11Veal 12Lamb & Goat 13Pork 15Dingley Dell 16Sausages & Bacon 17Charcuterie 18Barbecue & Spit Roast 19Poultry 20Game 24

Fish & seafood 24

White Fish 27Oily Fish 27Round Fish 28Flat Fish 28Game Fish 29Fresh Water Fish 29Salmon & Trout 30Feature: Imperial Cut 31Exotic fish 32Shellfish 32Feature: The world is your oyster… 33Feature: Langoustines 34Cuts & portions 36Frozen fish 36Caviar 37

Fruit & vegetables 38

Fresh fruit 40Fresh vegetables 41Fresh herbs 42Baby vegetables 42Mushrooms 43Truffles 44

Cheese & dairy 46

Cheese 48Butter 56Milk, cream, eggs & yoghurt 57

Dry goods 58

Feature: Cooking with Chillies 60Herbs 62Salt 63Pepper 64Olives 65Vinegars 67Dressings & sauces 68Biscuits - savoury 69Biscuits - sweet 70Crisps 71Nuts 72Seeds 72Cereals 72Jams & Spreads 73Honey 73

Bread & Pastry 74

Baking 75Sugar 76Flavourings 77Ice Cream 78Feature: Save our bees 79

International foods 80

American 82Asian 84Australian & New Zealand Foods 87Chinese Foods 88Indian 91Italian 93Middle Eastern 99Russian 101South African 102South American 103Caribbean 104Mexican 105South East Asian 112Spanish Foods 115

Dietary & speciality 122

Kosher 126Halal 127

Contents

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Whether you already have a list of must-have items in mind orneed some inspiration from our extensive product catalogue,we are here to serve you in any way we can and ultimatelyprovide you with best quality provisions for your guests, ownersand crew.

We offer a bespoke provisioning service, buying the producethat meets your exacting standards, to order. We do not holdstock, but work with a large number of specialist suppliers tofulfil each order, often within a matter of hours. However, someitems do take a little longer to source and short lead times oftenmean paying a premium, as there is a more limited choice. So,the moral of the story is: send your order through as early aspossible and your guests will eat happily every after.

We have compiled what we believe to be our best products inthis catalogue, from cuts of fresh meat and fish to delicious dairyproducts, but it is simply not possible to provide an exhaustivelist of all the individual pieces we supply. If you are looking forsomething specific or have a preferred brand that you’d likeincluded in your order, get in touch with our Client Service teamand they will do all they can to find it.

We pride ourselves on our innate ability to source the rare, theunusual and the exceptional, so don’t hold back – put us to thetest!

While we run a global logistics network, seasonality andavailability may lead to items taking a little longer than the usual time to be prepared and processed, but we have tried toindicate where this may occur. If in doubt, your dedicated ClientManager will always be on hand to advise you on timings.

The specific prices of products have not been included in thiscatalogue as they vary by season, location of purchase anddelivery. Overall, our prices reflect the seasonality and availabilityof goods as well as the premium quality of the items that wesupply. We recognise that your order may be provisioning forguest, owner and/or crew supplies and that the level of qualityrequired may vary. In addition, where we can make savings, theywill always be passed on to you.

We will always be more than happy to provide a current quoteupon request and kindly ask for a three day turnaround forquotes during peak months.


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Using the catalogueOur catalogue should be used as ‘food for thought’ whenpreparing to put an order in for your Galley supplies. Weconsider it to be a provisioning bible for the industry and whileit isn’t exactly exhaustive of all the items we can get for you, wehave tried to list our best and finest products as well as thosefrom interesting and emerging brands.

We aim to provide an equal service to all our clients, whereverthey are in the world, but in some instances, only those in theMediterranean will have access to particular products and wehave tried to point where this happens. The supplier explanationpages at the start of certain sections will help indicate andexplain this, but get in touch if you have any questions.

The same can be said for the products suited to particulardietary or religious requirements. For example, there is a wealthof items listed under our Dietary section, for gluten-free, Kosheror Halal-only customers. Where possible, we have tried to giveyou an indication of the range of dietary specific productsavailable.

Read on to find out more about working and placing an orderwith us or alternatively turn to the final pages of our catalogue,where you will find details about downloading and requestingorder forms, additional information on our company structureand logistical set up.

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Your guide to working with usPlacing your order

To place an order with us either email ortelephone our Client Service team directly,with details of the order, expected deliverydate and delivery location. We usuallyrequest a minimum turnaround of 48hours, but this does depend on yourlocation, as in some regions more time isrequired for certification. On the otherhand, quick, simple and local orders canbe dealt with in a much shorter timeframeand your Client Manager will be able toadvise on this.

Sourcing

We source from a wide range ofspecialist suppliers including Nice’sMarche d’Interet National and thewonderful Marche Forville in Cannes aswell as countless independent farmsspecialist suppliers and luxury retailers.

Packaging

We take absolute care in the packing ofyour goods and provide you with theoption to tell us exactly how you wouldlike your order packaged. Our quality andtemperature control systems ensure thatyour goods arrive in optimum condition.

Delivery

For both road and air freight orders, oncethe date and place of delivery is confirmed,we plan the delivery into our schedule andtry to ensure that the goods reach you ata convenient time within a two hourwindow.

For road freight, fuel surcharges andtax/tolls are subject to change withoutprior notice. Air freight deliveries areshipped as ‘Ship stores in transit’,meaning that local import taxes are notapplicable

SatisfactionGuaranteed

Once your delivery is complete, a memberof our Client Service team will contact youto discuss your experience and ensure thatyou are happy with the order.

Please inform us within 24 hours of deliveryif you are not completely satisfied and wewill make every effort to resolve any issues– your satisfaction is always our goal.


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Freight

We currently deliver to almost 150land-based locations using our own fleetof Shore Solutions trucks and more than60 international destinations via airfreight, with more places adding to ourlogistics network all the time. Goods beingtransported to the majority of Mediterranean,Northern and Eastern European locationsare served by road freight.

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meat & poultryOver the years, our meat suppliers havebeen carefully chosen and honed for theoutstanding quality of cuts and flavours.Provenance also plays an important role inthe selection of our meats and whether it isthe tender tastes of authentic Britishbeef, New Zealand’s best grass-fedWagyu, award-winning Welsh lamb or thesucculent favours of crackling pork, we aimto bring you a luxurious and eminent rangeof meat that is suitable for your guests andowners as well as some more budgetfriendly alternatives for the crew.

We are always discovering innovative newbutchers to add to our supplier list and are

constantly reviewing our exciting gameand exotic section. We like to take intoconsideration the preferences of our clientsand taste testing, which we do in-house aswell as inviting loyal customers to samplesome of the pieces available, allows us totruly keep our finger on the pulse of the meattrade.

Over the next few pages, you will uncoverwonderful beef, lamb, pork, poultry andvenison varieties in addition to our growingcollection of game and exotic meats, foiegras and our famous sausages.

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Our meat is sourced from the very best International butcher on the

Riviera offering us access to wonderful meats from around the world.

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beef

Minced

Ideal in everything from pasta dishes to hand prepared burgers andmeatballs.

Minute steak

This is a very thin cut of beef and should only be beaten lightly toensure the retention of blood and moisture.

Onglet

A rare cut that must be tried, butchers have historically kepthold of this hanger steak, which comes from the diaphragm, forthemselves because of its high flavour and gamey tones.

Rump steak

Carefully aged with a firm texture that often comes with a rich,creamy layer of fat to preserve flavour when cooking.

Sirloin steak

The classic steak that is marbled and composed of the bestsections of fillet, rump and bavette.

T-bone steak

Generous in size and flavour, the T-bone steak is perfect for two ormore people. Cut to include the special qualities of fillet and sirloin,this is an iconic cut of beef.

Tournedos

Small, round, fatless slices of fillet that are often grilled or sautéedin butter for the best results.

BeefThe beef is sourced from a range of suppliers worldwide and whether the beef is from an Aberdeen Angus bred and raised on their nativeBritish fields, an American hormone-free U.S.D.A. prime cut, or a richly marbled steak from the southern Australian states, quality andprovenance is at the heart of the decision, when choosing which beef to import.

We will always harbour a special place for rare and native British cattle breeds. Historically more influential than any other breed worldwide,British breeds differ from their continental cousins by the fact that they have traditionally been bred purely for taste (in France, for example,cattle were selected for their power; something that has led to the development of significantly larger animals).

The Aberdeen Angus is one British beast that has won acclaim around the world and is now by far the most famous breed. Taste,tenderness, succulence – there’s a reason the Black Aberdeen Angus is so well-known and when it comes to beef, we think it has it all.

Beef CutsWhether sirloin, fillet, rump or tenderloin to name just a few, we godirect to our beef suppliers to get you the exact cuts of meat thatyou require. We also offer preparation services, meaning that thecuts you want arrive perfectly packed, prepared and ready forcooking whatever dishes you have in mind.

Bavette

The ‘butcher’s secret’ of cuts and an often underrated steak due toits tougher meat. The bavette or flank steak, taken from theabdominal muscles, is versatile and can be grilled, sliced or in stripsfor dishes such as stir fries and fajitas. Chateaubriand

This is a particularly thick cut taken from the tenderloin region thathas historic prominence as a steak used in filet de boeuf as aromantic meal for two.

Diced blade/chuck

Perfect for casseroles thanks to its tasty flavour. Diced blade orchuck is taken from the shoulder of the carcase and has the entiresurface and seam fat removed.Entrecôte

Taken from between the ribs, but also sometimes the sirloin, muchof the English-speaking world knows the entrecôte as the Ribeyesteak. It is the epitome of beef steaks due to its succulence and flavour. Fillet steak

Cut from the very best part of the fillet, fillet steak is the ultimate intenderness and buttery flavour.

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Hanging & AgingHanging and aging of meat is not onlyimportant in creating the flavours andtenderness of meat, most meat simply isn’tready to be eaten straight from slaughter,particularly with beef. The process allows themuscles in the meat to continue using theoxygen in the proteins of the blood – somethingthat normally stops following the death of ananimal. The tenderness of meat comes astissues break down and with the water in themeat given time to evaporate, flavour isintensified.

The general rule is that you will start to notice theimprovements after a piece of meat or carcass ishung for at least 10 days. Although the length oftime a meat is aged often depends on personalpreference, the more fat there is on the carcass,the longer you will be able to hang it.

Our butchers unique hanging and agingfacilities in the south of France allow us to bringyou an exclusive proposition where you canbuy select pieces of both pork and beef thathave been hung, aged, cut and preparedin-house, or you can purchase your own fullcarcass and have it hung and cared for,allowing you to have it cut and prepared onyour own timescale. Whether it ages for twoweeks or 40 days, it is your meat and youdecide.

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Beef Kobe & WagyuUniversally recognised as the finest beef, Wagyu has achievedan unparalleled cult status, but is still shrouded in an elementof uncertainty.

The main issue is separating Kobe from ‘Wagyu’. In the moststraightforward terms, all Kobe is Wagyu, but not all Wagyu isKobe. Wagyu meat traditionally comes from purebred JapaneseWagyu cattle breeds – the Black, Brown, Polled, and Shorthorn– and reared in four key regions of Japan, the most importantof which is the famous and revered Kobe region.

The production and exportation of Wagyu from Japan is highlyprotected. The isolated regions of breeding animals lead to thedevelopment of a unique beast with a flavour to match: richmarbling, tenderness, and more omega-3 and -6 than anyother beef. A brief spell of exportation saw Japanese BlackWagyu cattle transported across the globe, from the U.S. toChile, Australian and the U.K. It has been some decades sincethe window of crossbreeding and export closed, but successfulranches and farms have sprung up in all four corners of theworld.

Our philosophy is to provide our clients with the mostexceptional range we can; genuine Kobe from Japan, availableon order, as well as a selection of incredible Wagyu meats fromfarms around the world.

The Golden Rules of Kobe

1 The cattle breeder has to be part of the Kobe association

and raise his cattle accordingly

2 The cattle must be born and raised in the area of Hyogo

3 The cattle must be Japanese Black

4 Females should never have carried veal and males should

be castrated

5 All cattle must be between 28 and 60 months

6 Male cattle must be 260 to 470kg in carcass weight while

females must be 230 to 470kg

7 The cattle must be sold on the market in the area of Hyogo

8 The yield has to be classed as A or B grade

9 The marbling grade must be between six and 12

Japanese WagyuWith its inherent marbled fat allowing that melt-in-your-mouthexperience, to the delicious flavour and tenderness offered byWagyu beef, Japanese Wagyu truly is a wonderful product.

Australian WagyuGrades 3 – 11 available on request.

Chilean Wagyu

New Zealand WagyuThe finest grass-fed Wagyu from this green isle. Grades 3 – 11available on request.

French CharolaisWhite Charolais cattle are highly regarded for their tender, succulentmeat, which is full of flavour.

Scotch 30 Day Aged Angus The Dry Aging process improves the texture and flavour of bone inbeef by hanging in a cool dry environment. Hung for 30 days thefinest Scotch beef from the best traditional Aberdeen Angus farmsin northern Scotland because some of the most incredible deeplyflavoured meat.

Angus 30 day aged IrelandThis fantastic Irish Angus beef benefits from the sae gentle agingas the Scotch Aberdeen Angus and is bursting with the samesucculent flavours. It is certainly worth a try, even if you are adie-hard lover of Scotch beef.

Australian Premium Marble ReserveHighly marbled, quality certified Aberdeen Angus beef that live onthe rich soils of the southern and New England regions of Australia,designed to satisfy the luxury tastes of Japanese-style meat.

American Creekstone FarmsCreekstone Farms is the only slaughterhouse that harvests only andexclusively Black Angus beef, providing U.S.D.A. certified prime andchoice hormone-free meat.

American PM BeefIn the heart of the Mid West, these passionate family farmersprovide their animals with a specially designed minimum 140-daycorn-fed diet and excellent animal husbandry skills.

British Native BreedsSome of the breeds included within the British Native Breeds projectare Lincoln Red, South Devon, Red Poll, Belted Galloway, BritishLonghorn, Hereford and Aberdeen Angus.

Veal Veal has been an important ingredient in French cuisine from ancienttimes. Lower in fat than many meats and prized for its versatility; inaddition to providing wonderfully tender meat, the bones and offal arehighly valued by the discerning connoisseurOur selection of Veal is includes the Blonde d’Aquitaine veal from Ax-uria. A meat of rare quality, with pink flesh, highly appreciated byrestaurateurs and butchers.

Milk-fed AxuriaThis exclusive range is handpicked on a monthly basis, in limitednumbers. Calves are fed only on the milk from their mothers, givingthe meat a delicate and unique flavour.

Milk-fed Bruno Martin FranceBruno Martins sumptuous free range Limousin veal from the heart-lands of France, is a delight to try!

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Beef & Veal

Breast

An often overlooked and economical cut of lamb that is wonderfulin slow roasted dishes.

Chump

Commonly purchased as chump chops, but also in boneless rumpsteaks too.

Cutlets

Cut from a rack of lamb at the tender best end, cutlets are adecorative cut that are easy to present and plate.

Diced

Usually taken from the leg or shoulder, the former providing a leanerdice and the later requiring the trimming of extra fat for flavour, dicedlamb can be used in everything from kebabs and curries to stews.

Leg

On the bone or boned and rolled, a leg of lamb remains a solidfavourite with lovers of lamb.

Loin

Usually divided into loin end and chump end then cut into chops,loin cuts make good grilling and frying meats. Loin can also comeboned, stuffed and rolled to produce a delicious roasting joint ornoisettes.

Minced

Typically prepared from a variety of lean cuts.

Neck

Usually sold as neck rings or chops on the bone, neck is a greatsection of lamb to be used in stews and hotpots.

Rack

The undisputed champion of all lamb roasts that is bursting withflavour and boasts a stunning texture and appearance.

Shoulder

A succulent and tender roasting joint that can be prepared in numerous fashions. This is a wonderful cut for slow roasting and has a ‘fall off the bone’ texture and mouth watering taste.

Lamb & GoatAmong our selection of lamb is meat from Snowy Mountain ranges the succulent-sweet salt marsh and the rocky Pyrenees.

Lamb is the only British-reared meat that can be at the mercy of the seasons and its spring lamb is undoubtedly one of the greatesttriumphs of the U.K.’s agriculture. There is simply no beating organic lamb reared outdoors with a healthy and natural diet but for us theseasons are the main factor.

Stunning British lamb is usually available from June through to March, and New Zealand’s delicious offerings help fill that gap, withparticularly good lamb over the Easter period. Despite being on opposite sides of the world, there is a simultaneously growth in farmspractising excellent animal husbandry and promoting a wholesome ethos of provenance, sustainability, and respect for the animals. We’llleave the choice up to you.

Goat meat is savoury and less sweet than beef, but slightly sweeter than lamb. The best meat comes from younger goats that are six tonine months old.

Lamb Cuts

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‘Axuria’ Lamb Our favourite spring lab in France this delicious and tender ilk lamb,meaning it is fed exclusively on ilk from the Pyrenees.

High Alpes From the rocky crags and lush green pastures comes a truegastronomic delight in the form of a beautiful pink eat lab from theacclaimed town and countryside of Sisteron.

Angus 30 day aged IrelandThis fantastic Irish Angus beef benefits from the sae gentle agingas the Scotch Aberdeen Angus and is bursting with the saesucculent flavours It is certainly worth a try even if you are adie-hard lover of Scotch beef.

British LambAvailable on order and according to the seasons.

Salt Marsh LambAvailable to order according to season.

Goat Available to order.

Lamb & Goat Native breeds

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pork

Pork cutsPork is meat that is suitable for any day of the week thanks to itsversatility and speed to prepare in the kitchen and variety of tasteson the table.

Belly

A really tasty cut of pork that is commonly sold in individual slicesor joint form. Most of the cuts of cuts from this region are best suitedto the slow cooking process.

Diced

A very versatile product that is taken from the leaner cuts and usedwonderfully in kebabs, curries and stews.

Leg

Either on the bone or rolled, the leg makes for delicious roastingjoints. Legs of pork are also often split according to muscle groupsto create a range of quick cooking strips for dishes such as stir fry.

Loin

Rib chops, loin steaks, boneless joints and T-bone chops; muchcan come from the versatile and lean loin. Minced

An ideal substitute for the richer beef or lamb mince products,minced pork is taken from the leanest trim and great in dishes suchas bolognaise, lasagne, hand prepared burgers and countless Asiancuisine types. Rump

Also referred to as the chump, rump steaks are flavoursome cutsthat offer quick cooking time and tender meats. A boneless rump isalso ideal for roasting. Shoulder

Suitable for either roasting or slow cooking, this produces a verytender and succulent joint. Other cuts that can be taken from theshoulder include spare ribs, collar steaks and the hock.

Bacon cutsGammon

The method of curing changes the levels and delicacy of flavourfound in ham cuts of bacon, but both can be used in much thesame way.

Hock

Whole or split in three, hock is also called the knuckle and is usedprimarily in boiling for flavour. Hock can also be purchased bonedand rolled.

Long back

A very lean cut that should be sliced finely and fried gently or grilledat pace for the best results.

Prime collar

Boiled whole or in smaller pieces that are cut into rashers and fried.

Short back

This cut rivals prime streaky bacon for frying or grilling.

Thick back

Economical when cut thinly into rashers for frying or grilling. It canalso be used as a whole cut, boned and boiled.

Thick streaky

The best and prime cut of streaky bacon to be fried or grilled indelectable rashers. For those who prefer crisper rashers, thinstreaky bacon is best.

PorkFor a meat that is flavoursome, versatile, and at the more economical end of the scale, you simply can’t go wrong with a juicy piece ofpork. Pork cuts, hams, gammons, bacon, sausages: the range of delicious cuts available from this one animal is as varied as the differentflavours they bring to the table.

Le Noir de Bigorre, the ancient French black pig from Gascony, is one of our European champions.. The Noir de Bigorre offering a nutty,deep red meat with a beautiful flavour and is something that every pork-lover should try.

The great native British pigs of farms such as Dingley Dell are superbly flavoured and welfare friendly, with careful cross-breeding withresult in a tender and juicy pork, that is rich in flavour.

French Pork & Suckling PigFrench pork, hand-picked and of the very highest quality.

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Dingley Dell Pork

U.K. fine dining pork producers Mark and Paul Hayward of Dingley Dell Pork,see pork as a versatile and flavoursome

red meat, whether it be an artisanal rasher of bacon or sausage, a slow cured ham or an interesting fresh cut simply

cooked in rustic fashion and relished for its natural taste.

Dingley Dell Pork was established in 1999 by third generation farmers Mark and Paul Hayward, with the aim of producingimpeccable tasting pork with provenance; the animals spend their lives outdoors in a stress-free environment to exhibit theirnatural behaviour.

Their unique breeding programme produces their signature pork, which is renowned for its subtle marbling and deep rich flavour.The animals are fed a traditional cereal-based diet where the emphasis is on producing a rich cover of fat on the outside of themeat, coupled with intramuscular fat or ‘marbling’ within the meat.

This whole farming philosophy is coupled with a stewardship of the environment used to farm their livestock. Flowering plantsare sown to provide food for both insects and birds, wildlife corridors are provided for mammals and owls to thrive, and a balanceis maintained with nature.

Dingley Dell have their own artisan curing and produce a range of bacons, hams and other products. The attention to detail onthe farm has placed Dingley Dell Pork on some of the finest restaurant menus around the world, including The Ivy Dubai, WolfgangPuch’s Cut, The Tippling Club, Joel Robuchon and Raffles in Singapore, The Oriental Mandarin and Upper House HK, MichelleRoux Jnrs Le Gavroche, Gordon Ramsey Group, and Jason Atherton in London, as well as being used by many other top chefsand specialists in the food business.

“ For us as farmers, it is about creating the best possibleflavours from our pork thanks to a mix of breed, feed, and theabsence of stress ” Mark Hayward.

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Sausages & BaconThe quintessential favourites that no self-respecting weekend breakfast should be without: sausages and bacon. We definitely couldn’t bewithout them.

We offer a range of delicious, fresh sausages, focusing primarily on the traditional blends and classic favourites such as the Cumberland,Lincolnshire, and lamb and mint.

From the green Suffolk Deben Valley straight to your plate is Dingley Dell Pork’s world famous bacon. This wholesome farm producesthe best tasting bacon we’ve ever had the delight of eating. While bacon was historically cured for preservation purposes, now ourrashers are cured or smoked for much-loved flavour and whether you usually opt for a smoked or unsmoked rasher, wait until you havetried brothers Mark and Paul Hayward’s unbelievable beer and treacle cured streaky and back bacon – it’s unlike any bacon (or pork forthat matter) we’ve ever tried before.

Bespoke order sausagesSausages made to order.

10kg min. 5 days notice required.

Inspiration:

Pork and apple

Lamb and rosemary

Boerworst pork lamb and beefVeal and basil

Veal and caper

Thai chicken

Venison thyme and red wine

Wild boar and apple

Gluten-free options

Dingely Dell BaconOnce you have tried Dingley Dell’s incredible beer and treaclebacon, we can almost guarantee you won’t be going anywhere elsefor your rashers. The smoked and unsmoked varieties are alsodefinitely worth a sample!

English-style sausagesVictoria porkGarlic and chilli porkCumberland

Lincolnshire

Honey Roast Pork

Pork and leek

Beef breakfast

Lamb and mint

Chicken sundried tomato and basil

French-style sausagesChipolatas

Merguez

Morteau

Toulouse

Perugines

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CharcuterieCooked, cured and dried; our selection offers something for every palette.

Porchetta

Jesus salami from Lyon

Corsian donkey salami

Pork and bull salami

Corsican salami

Gros bride

Bayonne ham

San Daniele ham no bone, 16 month agedPara ham with bone, 18-20 monthsMortadella with summer truffles

Parmigiano Reggiano salami

Hazelnut salami

Summer truffle salami

Punta dAnca bresaola

Iberian Bellota chorio with paprika

Iberian Gran Reserva Bellota ham with bone, 40 month aged

Tonsini para ham

Bellota ham (pata negra)

Serrano ham

Black forest smoked ham

Woodfire-smoked Panzetta

Dried beef

Italian Coppa

Italian Pancetta

Tipo Felino salami

Gavotte sausage

Spicy chorizo

Milk chorizo

Herb-roasted ham

Cooked turkey breast

Red label ham

Guinea fowl morel and black mushroom en croute

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Barbecue & Spit Roast

Spit RoastSpatch cock

Rib of beef

Smokey barbecue ribs

Minted lamb chops

Peking duck breast

Herb and tomato chicken legs

Lamb skewers

Chicken skewers

Burgers30 day aged Scotch Beef with light seasoning

Wagyu

Veal sundried tomato and basil

Chicken, lightly seasoned

Pork and chilli

Lean Turkey

Lamb and mint

MarinadesSmokey barbecue

Chinese style

Garlic and herb

Herb and tomato

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The better a bird is cared for, the better the quality and the flavour of the poultry. All of our suppliers are fully committed to the welfare andwellbeing of their birds, from hatching right through to slaughter. Whether free-range, organic or ‘bio’ as they say in France, the result of ahealthy ethos is in the taste.

We offer almost a dozen varieties of fowl of all shapes and sizes. You can discover our game birds later in the brochure, but here we’d liketo introduce you to some of our favourite feathered friends from France and the U.K.

The French Poulet de Bresse is the only chicken in the world to be status protected. Excelling in texture and taste, the Bresse chicken isa testament to its 2,000-year heritage in the area, rich soil, and all-natural feed and it’s not for nothing that this bird has become a king inthe poultry world.

Duck, turkey and goose from the U.K. are particularly good, with a true to nature succulence and meatiness. We love a Bronze herb-fedturkey in the winter months, whether as a whole bird, the legs, a boned and rolled breast or as Alan’s incredible turkey burgers. Handreared on fertile pastures and free to roam as they please, Bronze turkey is moist, finely grained and bursting with flavour.

Norfolk QuailThe meat and eggs from these ‘free to fly’ birds have made theirway onto Michelin-starred menus across the U.K. and are nowavailable for you to enjoy in the south of France.

Creedy Carver DuckSituated in the beautiful Devonshire countryside, the Creedy Carverducks from Merrifield farm enjoy the outdoors life and their flavourtestifies. Choose from barn-raised or free-range.

Poultry

Mairet Free-range poultry from Burgundy and Bresse are some of Mairet’sfinest produce. Offering a huge scope of birds and classifications,this is your one-stop shop of consistent, quality poultry.

Norfolk Black ChickenFantastically moist and some of the most succulent chicken we’veever eaten, the brand new Norfolk Black breed has its heritage inthe slow-growing, traditional fowl of East Anglia.

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Appetites are becoming ever more adventurous and so is our awareness of the content of our meat and its effect on our health. Thepopularity of ‘world cuisine’ in recent years has really opened the doors for the exotic meat market as well as game meats that had fallenout of fashion. This acceptance of meats different to what we usually expect to see on the menu has been buoyed by the fact that manyof these game and ‘speciality’ meats are actually very, very good for your health.

Roaming free and flourishing in parkland, estates and the wild across Europe and the U.K., venison is fast becoming one of the mostpopular choices for people searching for that rich, gamey flavour. It is a powerful meat with plenty of character and deserves a lot moreattention, in our opinion anyway. Less fat than skinless chicken, low impacting on cholesterol, consistently high levels of iron and otheressential minerals; venison is a wonderfully nourishing meat.

From grouse, pheasant, quail, wood pigeon and guinea fowl in the poultry corner to meats from wild boar and rabbit, we supply a wholerange of game.

Travel a little further in gourmet and geography and there is a whole world of incredible meats: bison, ostrich, camel, python, antelope,kangaroo, and wildebeest to name but a few.

Game

Royal Estate Royal Estate is the U.K.’s leading premium game supplier andthe range includes pheasant, partridges, grouse, wild duck,pigeon, rabbit, hare and venison from Britain’s countryside, coast,woodland and wilderness.

Premium Bison Platte ValleyAmerica’s original red meat, bison contains less fat and calorieswith more protein and iron than beef or chicken. Following EU pro-tocol, these bison are finished on grain for 100 days for the ultimatetaste and flavour.

Game meats available to order, maybe limited by hunting season.Minimum seven days’ notice required.

Black Grouse

Red Grouse

Golden plover

Grey partridge

Red-legged partridge

Common pheasant

Duck mallard, teal tufted duck, pintail and pochard

Goose greylag goose, Canada goose, pink-footed goose and white fronted gooseWood pigeon

Woodcock

Snipe

Fallow, Red, Roe & Sika Deer

Rabbit

Brown Hare

Venison

We offer a full range of organic meats, or ‘bio’ as it is known in France, available to order. While some of our specialist meats are notlabelled as ‘organic’, many of them work to the same principles and offer the many of the same benefits as our ‘organic’ meat ranges.Prices and information on provenance are available on request.

Organic Range

HalalOur Halal meat is all certified and carcasses are stamped to ensuretheir provenence.

KosherOur kosher meat is ordered from a specialist Kosher supplier, toensure that is has been appropriately managed.

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Calling all chefs

in the Mediterranean!

Taste test

There’s more than a stretch of waterseparating British and French meats,particularly within the beef market. As partof our service at Shore Solutions, we offeryou the chance to take part in a ‘taste test’,sampling cuts from each side of Channeland making your own mind up about whichcountry offers the best quality for yourguests, owners and crew.

Whether you are tender inclined or preferthe leaner flavours of French beef, we offer a range of meats and only source the bestthere is on the market.

British beef from native breeds, raised andmatured on lush green pastures is a truedelight to eat. British breeds are smaller

than their Gallic contemporaries, but, havingbeen bred almost purely for taste over thecenturies, their authentic cuts are widelyrevered as among the best in the world –some have even been given protected EUstatus!

French cattle has been traditionally rearedfor fieldwork and power, meaning that themeat is far leaner than British breeds’ andthe animals take longer to reach maturity.

However, a number of French native breedssuch as the Charolais and Limousin, whichhave been historically introduced to Britishmeadows with great success, have beenaccredited with revolutionising the Anglomarket.

Get in contact with our Client Service team to find out more.

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fish & seafoodHailing from waters around the globe, ourbountiful and delicately prepared selection ofseafood will invite the true tastes of the oceanon board for your dining guests and owners.Oily, flat, freshwater or even exotic; whetheryou want the fish delivered whole, filleted,pin-boned or simply cleaned, we work tobring you the most comprehensive andquality choices available on the high seas.

We are proud to be able to offer our clientsone the largest and most luxurious ranges ofcaviar, in the yacht provisioning industry.From the decadent flavours of cultivatedcaviar from the Caspian Sea to the tangs ofwild Beluga and Oscietra, our sustainablestocks are immediately diverse and alsoinclude caviar alternatives such as Avruga.

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The global supply and demand of fish and seafood has nearly

doubled over the last four decades, far outstripping human

population increases and placing a huge amount of stress on

depleted stocks.

Concern regarding the industry and its ability to keep up with trends

has become a cross border dilemma, with national and international

organisations weighing in with various methods to maintain and

support the 80 billion kilograms of marine produce that is estimated

to be removed for the world’s seas, oceans, lakes and rivers every year.

The phrase ‘sustainability’ plays a central role in the discussion and

here we look at the meaning of sustainable fishing as well as

considering what role we can play in provisioning for a healthier future

beneath the waves.

In simple terms, sustainable fishing refers to practices that allow fish

to be harvested and repopulated at a balanced rate without adversely

impacting on the surrounding habitat, damaging ecosystems, polluting

the environment and allowing diseases and toxins to be unintentionally

released into wild fish and seafood reserves.

Both wild and farmed fisheries can be sustainable if correctly managed

and we work with some of the largest fresh fish specialists in Europe,

who fully respect and understand the responsibility in engaging with

and supporting sustainable fishing. Our purveyors work hand-in-hand

with suppliers to ensure that all of the businesses and organisations

involved in bringing your order from salty sea to dinner plate appreciate

and co-operate with our sustainable fishing standards.

The next few pages of this catalogue are filled with an abundant

and diverse range of fish, shellfish and caviar. As our sources are

committed to protecting endangered species all the while providing

you with the highest quality seafood goods, you will not find any of the

seafood listed by the International Union for Conservation of Nature

(IUCN) as being ‘critically endangered’ among our pages. Instead, you

will come across some recommendations for substituting over-fished

species such as classic favourites Salmon and Cod with lesser known,

but completely delicious, alternatives. This is an interesting option

particularly for crew budgeting as chefs can still provide nutritionally

sound meals for cut prices.

Whether you have a guest/owner with adventurous taste buds or are

simply feeling inspired to try something new, we are here to help you

explore and develop menus that maximise and implement the ideals

of sustainable fishing.

If you are looking for something that you cannot find in our

lists, simply get in touch. If we can find it, we can supply it.

SustainableFishing

What we do

White fishIdentified by a pale flesh, often sporting a central spine andyielding either fillets or loins.

Cod

Most well-known fish in the Northern European market andprimarily sourced from well managed Icelandic, Norwegian andFaroese fisheries. Coley

Strong year round availability, Coley – also known as Saithe– has been historically overlooked due to its darker tones, butis now growing in popularity. Haddock

Commercially popular in both fresh and smoked form, ourhaddock stocks also come from responsible farming institutionsthroughout the Northern Hemisphere. Hake

A slow growing deep water species found throughout the world,Hake is increasingly making its way onto plates thanks to its firmand meaty steaks and loins. Hoki

Difficult to obtain in fresh form, this cold water New Zealandspecies also goes by the name of Blue Grenadier and is mostcommonly sold in frozen fillets. Pollock

Emerging as a credible alternative to its over-fished whitecontemporaries, Pollock is an easily sustainable and commonfish in the British Isles. Whiting

Smallest in the Cod family, but a viable option for lovers of salty,Atlantic tastes.

Oily fishAn excellent source of vitamins A and D, oily fish are also rich inomega 3 because of their naturally occurring retention of oil intheir tissues.

Anchovy/Sprat

Each of these small, oily fish is available in many processedforms such as salted, marinated, canned and smoked. Herring

Occasionally sourced from the U.K., but mainly imported fromNorway, fresh Herring is most readily available between Apriland October, while its smoked counterpart (a kipper) is popularthroughout the year.Mackerel

Best eaten within a few hours of their catch, the most northerlymember of the Tuna family is slimmer and more diminutive thanits gamey cousin. Sardines

Fished in waters around the world, sardines provide generoushelpings of vitamins and minerals in their younger and moremature (Pilchard) form.Whitebait

Fry of small, oily fish such as Herring and Sprat that arepurchasable in frozen and battered forms.

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Fish

Flat fish

The majority of flat fish are sourced from European waters andprovide an immense variety of delicate and meatier fish.

Brill

Unlike many other flat fish, Brill retains its quality when roed-up andlandings are bountiful along the coasts of the U.K., France, Spainand Portugal throughout the year.

Dover Sole

It is best to avoid catches during the end of winter and early springmonths, but healthy hauls are available the rest of the year in U.K.

Halibut

The largest of all flat fish, Halibut is a Scottish native and is noted forits clean flavour and extremely low fat content, making it the perfectoption for health conscious guests.

Lemon Sole

Not strictly from the Sole family, Lemon Sole is actually a type ofPlaice and is predominately sourced from Iceland and the FaroeIslands.

Plaice

An important flat fish in European markets, Plaice typically inhabitsandy seafloors and are most often served filleted, breaded and pan-fried

Turbot

Exclusive to European seas and distinguishable by its lighter skin,the Turbot is particularly prevalent on the sandbanks of the NorthSea and is highly prized for its form and succulent taste.

Round fishDistinguishable by its shape and found throughout the British Isles and waters of the Mediterranean.

Gilthead Bream

Farmed extensively in the Mediterranean, Gilthead Bream is an excellent alternative to Bass thanks to its flavours, reliablepricing and obtainability. Grey Mullet

Tastiest catches are at the start of summer in British waters,but this traditionally under used fish is available all year on theSouth coast.Gurnard

Ranging from the coast of Great Britain and Western Europe to theislands of the Mediterranean, both red and grey Gurnard are plentifulin supply and have a solid sustainability record.

John Dory

Prime catches between June and August, John Dory is best servedfilleted despite the decreased yield as, like Monkfish, the vastmajority of weight is in the fish’s head.

Monkfish

Despite the head accounting for around 60% of the fish’s weight,it is the tail – skinned, trimmed and with the membrane removed –that produces the meaty, firm flesh that has made Monkfisha favoured taste in recent years, with demand often outstrippingsupply in winter months.

Red Mullet

At its finest during summer months, Red Mullet is a prime fish thatis imported and exported around the world for its delicate flavourand owns a reputation as sometimes being sold for its weight insilver.

Sea Bass

Versatile and consistent in price and size, Sea Bass is a favourite inthe Mediterranean, however discerning palettes say British line-caught Sea Bass offers the better quality.

Sea Bream

Found in various types – black banded, black, red – Sea Bream isavailable in both wild and sustainably farmed form.

Stone Bass

Also known as Meagre, Stone Bass is far from being the weakercousin of Sea Bass and boasts a year round availability thanks toits sustainable farming off the southern French coast.

Red Gurnard

From the south and west coasts of the British Isles to the Mediterranean.

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Tuna

See page 50 for information on our popular super frozen tuna products.

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Freshwater fish

Wild caught freshwater fish can often have an earthy tastethanks to their muddy environment, but many species are nowcommercially farmed and offer a distinctly smoother savour.

Carp

This prize angling fish originates from China and there are various species available commercially, both wild and farmed.Catfish

From the Americas to Europe and Africa, freshwater Catfishare actively farmed and are popular across the continents. Pangasius

A Vietnamese favourite, this unusually shaped member of theCatfish genus is a great value for money alternative to morepopular white fish types.Pike

A particularly bony fish that is best served in fillets, Pike isfound in waters around Holland and Estonia, but is often spotted in British waters too.Tilapia

Of major importance to artisan fishing in Africa and the Levant region, Tilapia are virtually mercury free due to theirmostly vegetarian diet and are a good source of protein andpotassium.Zander

Closely related to Perch, the light and tender Zander is extensively farmed commercially in Sweden, Estonia and thebrackish waters of Eurasia.

Catfish

While the catfish doesn’t get much gourmet attention in gourmet, it plays a big part in the cuisine of the southern U.S.A. regions. Fry it, grill it, broil it or bake it!

Game fish

Originating from the warmer waters of the world, game fish arethe most spectacular in terms of size, speed and power as wellas being highly valued for their moist and tender meats.

Albercour Tuna

Also known as Thon Blanc, this South Pacific Tuna is moresustainable and considered, by some, to be of a higher qualitythan the renowned and rarer Bluefin variety.

Mahi Mahi

Sometimes called the Common Dolphinfish because of itssurface dwelling and ray finned form, the Mahi Mahi is found pri-marily in the world’s temperate and tropical waters and offers afine white flesh that makes it suitable to numerous culinaryapplications.

Marlin

A prized game fish of considerable repute, this meaty fish providesa delicious point of interest as a slightly unusual fish alternative.

Sashimi Tuna

Meaning ‘pierced body’, the word sashimi refers to whensamples are taken from the core of Tuna following landing inorder to identify whether or not the specimen is suitable for rawconsumption.

Tuna

Its rich, red meat has made Tuna a significant fish of preferenceacross the globe and is available throughout the year, howeversummer catches can sometimes be interrupted by monsoonsand treacherous weather conditions in the Pacific.

Yellowtail Kingfish

Successfully farmed in the Spencer Gulf of Australia, this fishcan be grilled, dried or served sashimi-style.

Salmon

A key fresh fish commodity, Salmon farming is a significantindustry in Europe, but is also farmed as far away as Chile andCanada, where strong tidal currents and the space to housethese giants are available.Wild Alaskan Salmon

Growing in popularity year on year due to the recognition of itsparticularly lean texture and meaty flavour, Wild Alaskan Salmonis now strictly monitored and regulated, but is still available onthe global market. Wild Salmon

Best catches are found between June and September.Brown Trout

Most commonly referred to as Lake or River Trout, this Britishnative is rarely fished wild nowadays, but is prolific in responsiblymanaged farms.

Golden Trout

Brightly coloured and firm-fleshed, Golden Trout is a wonderfulalternative to the standard Trout variety.Rainbow Trout

A shimmering and iridescent skin gives this fish, a native toNorth America, its popularity and attractiveness. Sea Trout

Similar in taste and texture to Salmon, this wild fish lives in theseas before returning to fresh water to spawn.

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Salmon & Trout

Exceedingly popular fish species around the world, these multi-habitat dwellers deserve a category of their own due to their intenseversatility and historic position in dishes.

High in the mountains and vales of eastern Switzerland is a

300-year-old farmhouse that is home to the most treasured

and guarded secret in the world of luxury food: the balik

smoked salmon cut.

With the demise of the final tsarist family in 1918, this prized Russian

recipe, which had been the pride of the Imperial Court, was thought

to have vanished into obscurity along with countless other cultural

traditions of the nation’s golden era. Yet, a chance meeting six decades

later and some hundreds of kilometres away in Central Europe would

see the balik cut rise again to global prominence in a new location, but

using the exacting, traditional methods of Russian artisans who had

perfected the style centuries earlier.

In 1978, stage actor and director Hans Gerd Kübel found himself in

conversation with Israel Kaplan, a descendent of the last great balik

purveyor to the Imperial Court. Whether it was clever persuasion, a

mere sharing of grandiose stories or perhaps a few too many glasses

of Berlin’s beers that lead to Kaplan’s divulging of balik savoir-faire,

the two men would ultimately leave the German capital and impart

on a journey that would see the resurrection of the world’s most

mysterious seafood product.

Salmon from the fjords of Norway travels to the alpine landscape of

Ebersol in Switzerland where, in the crisp air; dense, lush forests;

and pure spring water, the succulent back fillets are delicately cold

smoked, salted and sliced to the finest degree.

Switzerland might be a country virtually free of fishing tradition, but the

combination of its enviable natural surroundings and resources, as well

as meticulous dedication to creating the perfect taste and texture,

make Kübel’s farmhouse an icon in the luxury food industry, even if its

business set-up is a little unusual.

The formula remains as coveted as ever and the collaboration between

the balik farmhouse and its proprietor Caviar House & Prunier remains

the sole, genuine producer of the delicacy worldwide (both parties

claim that balik salmon is the most imitated and falsified luxury food

on the market today).

Whether served on the plates of European royalty or exquisitely

presented on board a superyacht, we liaise directly with certified

suppliers of delicious balik salmon to bring our clients the freshest and

most sumptuous flavours available, from quintessential whole cuts and

Scandinavian-inspired Sjomga salmon belly to creamy balik tartar and

lightly salted, gleaming balik pearls.

Get in contact with your Client Manager to discuss the options of

ordering this seasonal, gourmet rarity.

The Imperial

Cut

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Spotted Grouper

Unlike most other fish, grouper tend to be sold live

at market, which means extra freshness,

Exotic fishSpice up a meal with one of these warm water reef fish, whichare flown in on a daily basis from their tropical climates.Barracuda

Large in size with a fearsome, predatory appearance, theBarracuda is often called the Sea Pike and can be served asfillets or steaks.Barramundi

Australia’s national and emblematic fish that has begun to gathera following throughout Europe and the Western Hemisphere. Emperor

Like a Snapper in appearance and texture, this fish has numerousvarieties of equal quality, versatility and, of course, taste.Grouper

An alternative to Snapper and Bream, the Grouper is still a littleknown delicacy in the U.K.Red Snapper

Its striking colour makes the Red Snapper are attractive additionto a seafood course and its sweet, nutty flavour goes hand inhand with everything from chillies to more subtle herbs.

ShellfishA staple in seafood cuisine, the term ‘shellfish’ denotes anythingfrom oysters and clams to shrimps and the heftier Lobster family.

Clams

With the exception on the Razor Clam (named for its cutthroatrazor-type shape), all clams are rounded in appearance and thereare a great many varieties available year round on the market –Armande, Venus and Palourdes to suggest just a few.Cockles

An historic British favourite that can be purchased live, frozenor preserved in a brine or vinegar substance, Cockles are usuallyfound in muddy, silted areas such as Morecambe Bay, theThames Estuary, Leigh on Sea and the Burry Inlet.Cold Water Prawns

Sourced from the cold waters around Canada, Iceland, Norway andGreenland, these prawns are translucent, but transform into a rosypink when cooked and are almost always sold pre-cooked or frozen.Crab

Fresh, picked and dressed, the Brown Crab assimilated to Britishbaited pots can weigh up to 3kg, while various other types of crabsuch as the Spider Crab and Blue Swimming Crab – the latterfrom the Far East – are of similar popularity.Crawfish

This year round seawater crustacean is similar to a Lobster, butwithout the large claws so that only the tail is eaten – much in thesame way as the Crayfish, with which it is often confused.Crayfish

Freshwater crayfish have very succulent flesh, but, unlike inLobster varieties, only the tail is eaten.

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Cuttlefish

Chameleons of the sea that are similar to Squid, but with a toughertexture, Cuttlefish are not eaten on a large scale in the U.K. andmost are shipped to other European nations for consumption.King Crab

Also known as Stone Crabs, these are chiefly found in cold seaswhere a limited availability and risky conditions make catchingthem a dangerous venture for boats and crews. The Red KingCrab has been voiced as the best tasting crab in the world, whilethe Blue boasts voluminous meat in their over-sized claws. Wesupply frozen leg clusters that begin at 10kg!Mussels

Common or Blue Mussels found off the shores of the British Islesare available year round, but may not be at their best during thesummer months. The U.K. is resident to a significant musselfarming industry and mussel meat is readily available frozen fromits stocks, while you can alternatively try frozen Green Lip Musselsfrom New Zealand for their meatier form.Octopus

This is the firmer of meats among the Cephalopod and a frequentvisitor of fishing nets in the English Channel and the Mediterranean– the tentacles are revered as the best bit for eating.Oysters

Choose between the Pacific Ocean or Rock Oyster on the Britishmarket, the latter being considered the finer, but equally the moreexpensive as they take longer to develop and are exclusivelyharvested between September and April.Scallops

Available all year round, Scallops are found in deeper waters thanmost shellfish and are either dredged or diver-caught and may besold soaked or un-soaked (a more premium product).Shrimp

Shrimp appear on the market in a diverse range of colours andsizes, but are appreciated worldwide for their delectable flavourand positive balance of high omega 3 and low levels of mercury.Squid

The most widely consumed Cephalopod found in British watersthat can be eaten almost entirely whole except for the transparentquill, which must be removed ahead of cooking.Warm Water Prawns

These Tiger or King Prawns may be farmed in salt or fresh watersin primarily tropical countries such as Bangladesh, Thailand andVietnam, and are easily available shell-on and shell-off. We alsostock a wonderful range of prawns from New Caledonia thatmaintain strong ethical and sustainable credentials!Whelks

Most commonly sold cooked as Cockles, this meat has a distinctflavouring and a firm texture.

Crab

Cooked whole, steamed, boiled, baked or fried; crab is an incredibly versatile and healthy seafood product.

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Les huîtres Tarbouriech The world is your oyster...Discover two exquisite delights from the House of Tarbouriech: the Spéciale Tarbouriech® and L’huître Seven®.

For the past two generations, the same passion has flourished in the Tarbouriech family – creating noteworthy and delicious oysters. The storybegan in the 1960s with a small oyster farm, but has since grown thanks to Florent Tarbouriech’s quest to produce a unique Mediterraneanoyster and find perfection in his calling. Daughter Florie later joined the team and together, the Tarbouriech duo has established a sophisticatedbrand and a superb selection of shelled treasures.

L’Esturgeonnière is a Living Heritage Company, a mark of recognition from the French State that is put in place to reward French

firms for the excellence of their traditional and industrial skills. Perlita has a shelf life of up to 9 months.

with a rosy pink and a lace motif that al most seems chiselled out likea ‘perfect imperfection’. The Spéciale oyster is a rare gem and thecrowning glory of this accomplished family.

7 par Florie TarbouriechSeven oysters by Florie Tarbouriech are nurtured just below the sea surface,rocked gently by the tide in the Thau lagoon. “I was dreaming about adifferent kind of oyster, which my friends could eat standing up at parties;a small, crunchy, fleshy oyster with a pinky white shell,” says Florie. It is theseventh creation to come from Tarbouriech’s ‘oyster garden’ in the southof France and offers a new experience when it comes to enjoying the clean,fresh flavours of pink oysters. The idea of the Seven range is to encouragea new clientele to discover and taste oysters. Dynamic, modern andthoroughly contemporary, even first time triers will find it difficult to resist!

Spéciale Tarbouriech®

The creation of the Spéciale oyster range is rooted in its Mediterraneanorigins and particular cultivation methods. The Thau lagoon isexceptionally rich in nutrients and provides excellent conditions for thedevelopment and constancy of flesh in oysters. The technique of gluingthe oysters independently on ropes allows the oysters to developharmoiusly under the trays where the ropes are suspended.

Throughout their growth, and with the help of the balmy sunshine ofthe Mediterranean, the oysters spend several periods out of the water.This daily raising helps the oysters to bloom and become more refinedbefore they are plunged back into the familiarity of the Thau lagoon.

The aquatic properties of the Thau lagoon and the power of the Minstralwind both contribute, over the months, to the Spéciale oysters’ exquisitequality. Distinguished by their brilliant white nacre, their shell is tinged

Once considered an unfashionable by-catch and tossed back

into the seas in favour of lucrative white fish hauls, the

langoustine has rapidly become Scotland’s most valuable and

reliable seafood resource over the last decade. The relatively

recent ‘discovery’ and surge in popularity of this orange-pink

crustacean also known invariably as the Norway lobster,

Dublin Bay prawn or scampi has almost singlehandedly

changed the face of the Scottish fishing industry, which

has now seen a considerable return to traditional fine form

following significant downturns in landings during the last

quarter century.

Historically, fishermen would pull up great nets bulging with langoustine

only to throw them back over the side in the hope of ensnaring more

financially rewarding cod, haddock and mackerel hauls. But as stocks

of these popular white fish continued their steady decline and quotas

for their fishing were irrevocably cut, small scale Scottish fishermen

began questioning whether or not there could be some use in landing

their fruitful giant shrimp finds.

In the waters of the North Sea and also off the western coast of

Scotland, bands of muddy sediment anywhere from a few metres

below the surface to clay composite shelves up to 500 metres down

provide the perfect silty environment for the burrows of the slim lined,

foot long langoustine. The indigenous species spends the vast majority

of its life hidden in its muddy habitat and rarely ventures out unless to

mate or feed, but this hasn’t stopped local fishermen from tapping into

their healthy abundance.

Although creeling and potting are more often than not preferred by the

conscientious fisherman, trawling is the most heavily used method of

catching langoustine.

Langoustines

A Scottish legacy

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However, despite the undeniably poor reputation of trawling,

which carves through the seafloor destroying all but the

biggest rocks in its path, the langoustine has shown itself

to be a remarkably resilient species to this ecologically

damaging technique.

Female langoustines spawn in early autumn following the

early summer mating season and carry their eggs beneath

their tails until warmer spring weather rolls around in April

and May. During this time, the female Nephrops do not

leave their hideaways and instead retreat further into the

mud – so far down that they actually escape the clutches

of the trawlers. This ultimately means that there is an annually

guaranteed and protected system of reproduction.

The British Isles represents the strongest langoustine fishing

industry in the world, but it is the Scottish waters that have

proved themselves most successful, accounting for over a

third of global landings, 75% of all British totals and

amounting to an estimated £80 million in profits. Initial

research has suggested that there are as many as 10 billion

langoustine along Britain’s shores and yearly hauls continue

to rise, with quotas increasing at an almost reflective rate.

For example, just a few tonnes were brought ashore in the

1960s, but recent years have seen tallies as high as 30,000

tonnes for Scotland alone.

The three principal markets for Scottish caught langoustine

remain Spain, France and Italy, where the North Sea

species is predominately served up with a distinctively

southern and garlic-infused palate in mind. In a matter of

hours, the oversized prawns are shipped from their native

Scottish ports to stalls and fishmongers around the

Mediterranean basin, where they can be purchased live or

frozen, meaty tail still attached or solo.

Viable as a strong seafood and shellfish alternative, as well

as being plentiful in yield and flavour, the langoustine is

quickly becoming Scotland’s most important marine export

and has proved to be the perfect answer to what had

become a precarious fishing ground.

Get in touch with your Client Manager to find out aboutour range of premium langoustine as well as crew-friendlyoptions.

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Cuts & portionsEven the most experienced of chefs may not have the time todebone and fillet fresh fish, so let us give you a helping hand andwork to your specific requirements when organising your provisionsorder. Our dedicated fishmongers and merchants can professionallyprepare each individual product ahead of delivery, giving you theextra time to make the most of a meal.

When placing your order, please provide as much information aspossible about how you would like your fish prepared and packed.

Butterfly fillet

For fish sized 300 to 400g and prepared by removing the headand tail then cutting through either the belly or back of the fish.

Canoed fillet

The fish is filleted in a similar way to the butterfly fillet althoughthe head and tail is left to create a canoe-type space that isperfect for filling or stuffing.

Fillet

The most common cut with the central bones removed althoughpin bones may remain in larger fish.

Goujons

Small strips cut from a fillet lengthways, great for white andflat fish.

Pin-boned

All small bones are removed by hand or machine.

Pocketed fish

Ideal for smaller sized flat fish. The head is removed to create apocket to be filled or stuffed.

Quarter-cut fillet

Two fillets are taken from a flat fish then cut in half lengthways,resulting in four smaller fillets.

Steak, darnes or troncons

Principally used for larger round fish.

Suprême

Cut from large fillets or loin such as Salmon or Tuna to yield athick boneless portion..

Tails

Commonly used for fish such as monkfish or other specieswhere the majority of the meat comes from the tail end.

Frozen fishWhether you are interested in buying frozen fish for economicreasons, crew meals or simply planning ahead, we have a wideselection of boxed, frozen fish available to order, or can freeze freshfish according to your requirements. This is not a comprehensive listof our full range and is just a selection of the most requestedstandard frozen items so if you are looking for something in particular,please get in touch.

Breaded Lemon Sole goujons

Breaded Plaice goujons

Breaded whole tail scampi

Butterfly prawns breaded, plainCod fillets battered, plainColey

Fish cakes cod, salmon, ThaiHaddock fillets battered, plainHake

Kipper

Lemon Sole breaded, plainMackerel

Peeled scampi gourmet, supremePlaice breaded, plainPollock

Salmon

Sea bass

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CaviarCaviar is an undeniably rare and exceptional dish. With its roots on the gold gilded plates of Iranian royalty and on the distinguished menusof Imperial Russia, but a natural history dating back some 300 million years in the seas and rivers of the globe, caviar has continued itsluxurious and opulent legacy into the modern day and we are proud to offer our clients one of the largest and most diverse collectionsavailable today.

Whether hailing from the salty Caspian Sea, cross border Amur River of Asia or even the crystal clear waters of Exmoor in southern England,our wide sweeping and sustainable sources consistently provide the finest quality selection of the prestigious fruit of the sturgeon.

As with the nature of gourmet delicacies, stocks of freshly harvested caviars are always changing so contact your Client Manager forcurrent information on the delicious options available.

Royal Beluga

Huso Dauricus

These large golden-yellow caviar eggs, flecked with warmbrown tones, lend to an exquisite velvety texture with a simplystunning subtle and mellow taste. This type of caviar isrecommended for connoisseurs and amateurs alike for itsimpeccable and pleasurable flavour.

Imperial Beluga

Huso Huso

The most appreciated and rarest of caviars, Imperial Beluga isuniversally recognised as the ‘connoisseur’s caviar’. Offering aspectrum of colours and scope, from petite blue-black inyounger sturgeons to the large, opalescent and pearly light greyhues in prize form, caviar from the Huso Huso (the largeststurgeon known to man) has a dominant yet delicate and longlasting buttery taste.

Classic Oscietra

Acipenser Baerii

Traditionally known as ‘French caviar’, a moniker dating backto the sudden surge of interest in caviar among the luxe,fashionable Parisian bourgeois, the eggs of Classic Oscietraflow from dark brown greys to warmer, rich golden tones.Subdued, briny seawater flavours come through in subtlecomplexity with hints of freshly picked walnuts.

Imperial Oscietra

Acipenser Gueldenstaedtii

Considered as ‘prestige’ and one of the epicurean elites ofcaviar, the smooth and elegant afternotes of Imperial Oscietraoriginate in the blend of marine and nutty flavours. TheAcipenser Gueldenstaedtii’s caviar comes in a kaleidoscope ofcolours from warm greys to anthracite bronze and sumptuousgolden yellows.

Royal Beluski

Huso Dauricus & Acipenser Schrenckii

A cross between two species indigenous to the Amur River, thisdelightful caviar has many of the qualities of a fine Beluga, butalso exhibits the stronger, more robust flavours of the powerfulAcipenser Schrenckii. From light to iron grey with speckledbrowns, the tastes are smooth and buttery.

Golden Almas

Acipenser Persicus

Once in a lifetime, the Acipenser Persicus bears a true gourmetjewel in the form of its Golden Almas egg. Described as ‘theKing of all caviars’ and ‘in a league of its own’, this translucentamber egg is a genuine treasure of the caviar kingdom and issurreal in its rarity and history; traditionally, those privy tosampling this prestigious delicacy were selected by RoyalDecree.

Fleur de caviar® Petrossian From one of the world’s biggest names in the industry, Petrossian, comes an

ingenious new way to inject the sumptuous, silky flavours of caviar into your dishes

– the Fleur de caviar® grinder.

Dried to a crunchy consistency not dissimilar from peppercorns, this caviar producttransforms the traditional usage of fresh morsels into an adaptable and dynamic

seasoning that can be used in a whole host of plates.

Twist over risottos, sprinkle above fresh pastas, lace poached fish with aluxurious dusting or even spice up scrambled eggs, when it comes to the Fleurde caviar® mill, Petrossian says, “The only limit is imagination”. Get creative.

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fruit & vegetablesOur range or selectively sourced, seasonalfruit and vegetables are handpicked, daily tomeet requirements, from Cannes MarcheForville, as well as by our eagle-eyed team atthe Marche d’Interet Nationale in Nice,ensuring that all of your five-a-day arrived asfresh as if it’s just left the field.We have a solid understanding of what wecan expect to be available in the marketsthroughout the year and have complimentedour sundry list of European fruit andvegetables, with an enticing range of exoticproduce from the four distant corners of theglobe.

Our extensive list of truffle and wildmushroom products is a testimony to thediversity of our suppliers. Butters, honey,salts and even champagne vinegars infusedwith natural truffle aromas, we can sourceany truffle item inside and outside of season,as well as the precious gems themselves.Our range of mushrooms – from the rareChanterelle to the irreplaceable Portobello– is far from exhaustive so if there is acertain Chinese fungal wonder or dry, frozenpiece you can see in the list, but want fresh,get in touch and we’ll have a hunt.

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Fresh fruitApple Braeburn, Bramley, Cox, Golden Delicious, Granny Smith, Jazz, organic, Pink Lady, Royal Gala, RussetApricot

Avocado

Banana baby, fairtrade, leavesBlackberries

Blackcurrants

Blueberries

Cherries

Clementine leafy, Sicilian sweetCoconut

Cranberries

Damsons

Dates

Dragon fruit

Elderberries

Figs dried, floured Gooseberries

Grapefruit pink, red, whiteGrapes black seedless, green seedless, red seedless, SableGreengages

Guava

Kaki fruit

Kiwi

Kumquat

Lemon Amalfi, large, leafy, organic, unwaxedLime Bergamot, Finger lime, limequat, Kaffir, unwaxedLoganberries

Longan

Lychees

Mandarin

Mango Australian, giant, Indian, organicMangosteen

Melon Cantaloupe, Chanterais, Galia, honeydew, mini watermelon, Rock, watermelonNectarine

Orange Bergamot, Blood, giant, juicing, large, leafy, Navel, organic, Seville, Sicilian NavelinaPapaya

Passion fruit

Paw paw

Peach Doughnut, white, yellowPear Baby, blush, Chinese, Comice, Conference, Nashi, organic, prickly, Rocha, WilliamPhysalis

Pineapple fairtrade, mini, organic, super sweetPlums black, golden, King Red, red, VictoriaMirabelle, Reine-ClaudePomegranate

Pomelo

Prunes Agen, organic, pitted, stonesPlantains

Plums black, golden, red, VictoriaPommegranate

Pomelo

Prunes Agen, organic, pitted, stonesQuince

Rambutan

Raspberries

Redcurrants

Satsuma

Star fruit

Strawberries

Tangerine

Ugli fruit

Whitecurrants

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Lotus root

Marrow

Moringa

Mushrooms see mushroom sectionOnion brown, Italian white, large, organic, red, spring, sweetPak Choi

Parsnip

Patty pan green, orange, yellow, miniPea shoots

Peas

Pepper giant, green, orange, organic, red, Romano sweet, yellowPotato Baking, Carolina Sun, Charlotte, Desiree, King Edward, Maris Piper, new, organic, sweetPumpkin

Radicchio

Radish

Rhubarb

Roquette

Salsify

Samphire

Shallots banana, roundSquash

Swede

Taro root

Tomato baby, cherry, vine, large, organic, plum, Sardinian, SicilianTurnip

Wheatgrass

Yam

Fresh vegetablesArtichoke baby, Globe, Jerusalem Asparagus fine, giant, white, wildAubergine baby, long, organic, round, stripy, ThaiBeans extra fine, fine, green, Helda, Mangetout, organic, Runner, yellowBeansprouts

Beetroot baby, candy, Crapaudine, Golden, organic, purple,Sweetfire, yellowBroccoli Crown, Florets, organic, Romanesco, small, Tenderstem Brussels sprouts

Cabbage Cavolo Nero, Chinese leaf, organic, red, Savoy, Sweetheart, whiteCarrot baby, Chantenay, French purple, Heritage, organic, Sandy, yellowCauliflower

Celeriac

Celery

Chard

Chicory

Chillies birdseye, finger, green, Jalapeño, red,Scotch Bonnet, ThaiCorn

Courgette

Crones

Cucumber British, large, organic, Lebanese, SicilianDaikon

Fennel

Gai Lan

Garlic black, giant, organic, pink, shoots, smoked, wildGinger

Horseradish

Kale British purple, curly, organic, slicedKohlrabi

Leek baby, organic, trimmedLemongrass

Lettuce Duet, Iceberg, Lambs, Little Gem, Mache, Oak leaf, organic, Romaine Heart, round, Ruby Gem, Sweet Dolce VerdeLollo

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Baby vegetablesMiniature forms of their mature counterparts, but still bursting with crisp, fresh flavours.

Artichoke

Aubergine

Beetroot candy, purple, yellowCabbage

Capsicum

Carrot orange, purple, yellowChard

Corn

Courgette

Fennel

Leek

Onion

Parsnip

Radish

Spinach

Turnips

Fresh herbsBasil

Bay leaves

Borage

Chervil

Chives

Citronelle

Coriander

Dill

Edible flowers

Fennel

Ivy leaves

Leek cress

Lemon balm

Lemon thyme

Lime leaves

Lovage

Marjoram

Mint

Morning glory

Oregano

Parsley

Potted herbs

Purslane

Rosemary

Saffron

Sage

Sorrel

Tarragon

Thyme

MushroomsGrown and eaten in abundance in almost every country of theworld, mushrooms are a dietary staple, but they are far from ahumdrum ingredient. From the nutritious to the noxious, floral andfruity flavoured to earthy and musky aromas, and even thesorcerous; some mushrooms flourish in any environment withdamp and shady corners, while others are rare delicacies and trueculinary jewels of the forest.

Mushrooms come in such a variety of shapes, tastes and texturesthat is virtually impossible to list all of the different types, but we

have been able to source a delicious selection of some of the mostfragrant and savoury species that are perfect as a garnish orfull-bodied flavour in your dishes.

Wild mushrooms and those foraged from moist, woody floors byexperienced mycophagists make up some of the most highly prizedfungal treats and we bring you types from right across the world,as well as a scrumptious selection of fresh, farmed and frozenforms.

Fresh wild mushroomsBlewit field, wood Cauliflower fungus

Ceps/Porcini

Chanterelles grey, yellowChicken of the Woods

Girolles

Hedgehog

Morels

Mousserons

Pied de Mouton

St. Georges

Trompettes de la Mort

Dried mushroomsBaby Morels without tailCeps chopped, powderChinese Cloud Ear

Lions Mane

Lobster

Medium Morels without tailScottish Girolles

Shiitake

Trompettes de la Mort

Verpa Morels

Fresh cultivated mushroomsButton

Chestnut

Crimini

Enoki golden, whiteFlat Caps

Garniture de champignons

Grey Oyster

Hon Shimeji brown, whiteKing Oysters

Paris Brown

Pied Bleu

Portobello

Shiitake

Yellow Oyster

Frozen mushroomsCeps cubed, sliced, wholeGirolles

Grey Chanterelles

Morels

Bouchon

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TrufflesTruffles are the most expensive of the world’s natural foods.The seasons greatly affect the availability of this ambrosial andaromatic fungal delicacy, particularly among the highest end ofgourmet appreciation, meaning that for much of the year it is simplyimpossible to get hold of the prestigious White Alba and Périgordtruffles. This, in addition to truffles’ scarcity and the hit and missmethods of tracking them down when ripe, has made the tuber aunique and coveted entity in the eyes of global gourmands. Evenin the ages of ancient Greece and Rome truffles were of significantpraise, with references to their fragrance and flavour cropping upin the writings of Socrates and early Bible works.

Back then, much the same as now, truffles were hunted andtracked down by humans led by sows, who become sexuallyaroused by the truffles’ scent. Quick work must be made by the

hunter to ensure that the pig – keenly disposed towards eatinganything edible and particularly something that represents theessence of a male mate – doesn’t find the truffle first. Dogs havealso been trained to sniff out these subterranean treasures andhave proved much more successful at resisting a nibble!

The most esteemed of the truffle species are the black and whitevarieties that grow respectively in in the forests and on the slopesof south eastern France and Italy’s Piedmont province. Otherlocations in the Mediterranean such as Spain and Croatia havesmall growth patterns, but the Franco-Italian border is the trueregion of truffle riches.

We use local and international suppliers to source an array oftruffles when they are at their freshest.

Seasonality chart

Bianchetto Tuber Italy spring truffle albidum

Black Tuber ProvincialChinese truffle indicum China

Black Tuber Southernwinter truffle brumale France

Burgundy Tuber Europe truffle uncinatum

Périgord Tuber Périgord truffle melanosporum France

Summer Tuber Mediterraneantruffle aestivum

White Alba Tuber Piedmonttruffle magnatum Italy

Truffles found in Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

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Truffle productsAcacia honey with black truffle

Acacia honey with white truffle

Artichokes with truffles

Black summer truffle juice

Black summer truffle peelings

Black summer truffle sauce

Black truffle balsamic vinegar

Black truffle cream

Black truffle honey

Black truffle sunflower oil

Black winter truffle aroma oil

Champagne vinegar with truffles

Dorset black truffle salt

Game paté with black truffles

Infused black truffle oil

Infused white truffle oil

Liver paté with black truffles

Marinara with truffles

Mushroom and summer truffle sauce

Olive and almond cream with black truffles

Pesto with summer truffles

Sliced black summer truffle carpaccio

Sliced white truffle carpaccio

Summer truffle juice

Summer truffle peelings

Tartufata sauce

Tomato and truffle sauce

Truffle balsamic glaze

Truffle caviar pearls

Truffle cream

Truffle flour

Truffle linguine

Truffle mayonnaise

Truffle mustard

Truffle salsa

Truffle salt

Truffle tagliatelle

Truffle tortellini

Truffle vinaigrette

White Alba truffle butter

White summer truffle aroma oil

White truffle and porcini sauce

White truffle balsamic vinegar

White truffle butter

White truffle cream

White truffle sunflower oil

Winter black truffle butter

Winter truffle juice

The enigmatic truffle aroma lends itself to a variety of dishes and is afavourite savour among haute cuisine chefs, but it is extremely fragileand can disappear within a few days if not properly preserved.

Truffles have been historically kept in paper or a muslin cloth andput in a box filled with rice or sand. Keeping truffles with rice allowsa degree of the aroma seep into the rice, which can be used at alater date, gently cooked to preserve the delicate taste.

The general rule of thumb with truffles is that black truffles can be

cooked with, while white truffles cannot handle heat and should beserved as a garnish raw and shaved.

If you are looking to add a slice of this delectable delicacy to yourmenus, we are able to source an exciting range of products imbuedwith the delicious taste and aroma of truffles. Whether you’rethinking of serving musky truffle butters and floral honeys atbreakfast or a dish drizzled in champagne vinegar with truffles in theevening, this list will certainly help provide some food for thought!

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cheese & dairyOur cheese section is always one of themost challenging to compile and not for lackof content, but simply because of the sheervolume of cheeses out there! It invariablycomes down to which ones can be left outwithout losing a popular favourite andconsidering our clients personal preferences.Hard, soft, blue, sheep or goat – there areendless varieties, with exciting award-winning cheeses being developed all thetime, all of which have a legitimate place inthe A to Z of Cheese.

Thankfully, with so many cheeses topchoose from, we have wonderful suppliers,helping to make recommendations and toensure that whatever the order, we haveaccess to the very best available.

They are united by their knowledge andpassion for cheese, as well as their dedicationto sourcing from artisan producers.

Our wonderful cheese suppliers includeMons, with whom we have discovered anincomparable Morbier and decadent Brie a laTruffe, with whom we have discovered anincomparable Morbier and decadent Brie à laTruffe.

All cheeses can be supplied with tastingnotes and, if you’re unsure of where to start,we are more than happy to help develop abalanced and interesting cheese board foryour guests.

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Cow’s Milk Cheese hard

France including Corsica

Abondance High mountain cheese with a creamy, rich texture; pair with asavoury Savoie white wine or one of the region’s Pinot Noirs

Beaufort Chalet d’AlpageCreamy and pale gold, cracks will appear with aging on thissweet, almond cheese

BethmaleA rustic farmhouse cheese with a semi hard, rosy glow andzingy tingle on the tongue; match with wines from the Pays d’Oc

Cantal LaguioleSimilar to an English Cheddar, it has wonderfully festive flavours

Comte d’EstiveBest aged for 24 months, it has an ivory paté and hint of caramelsweetness

Emmental Français Grand CruA great cheese to age, it is an essential in Savoyarde Fondueand is delicious as a snack or in other recipes

Mimolette Vieille The French put a spin on a classic Dutch cheese to createsomething that is cannonball-like in appearance; lends well todry red wines

Raclette ComtoiseFruity, dense taste that is washed in white Savoie wine beforematuring; makes a great winter party meal accompaniment

Saint NectaireDimpled yellow, russet crusted and speckled in grey, velvetymoulds for a robust country cheese

Salers d’EstiveSemi hard and matured in stone cellars, it is in the style of amature farmhouse cheddar

Tome FraicheOften served with roasted meats and charcuterie, it is semi hardand springy when fresh

Tomme de SavoieDeep in colour and robust in flavour, the fresh, sweet cobnutsof the cattle’s diet show through in this alpine cheese

British IslesRed LeicesterSweet and mellow flavour

Montgomery’s Westcountry Farhouse CheddarDeep, rich, nutty flavour

Waxed CheddarCreamy and moist, with a salty taste and crumbly texture

ItalyAsiago Mezzano A matured farmhouse Asiago with a firm texture and fruity,robust flavour; a stylish addition to a meal that matches well withred and white wines as well as Port

Asiago PressatoThe perfect foil for stronger cheeses, it is a springer version of Emmental

Carnia Altobut VecchioTraditional rennet made in the province of Belluno in the FriuliAlps, this is a simple style mountain cheese packed with flavourdue to the frequent brining and rubbing

Castelmagno Shadowy hints of blue and a complex flavour pattern made thischeese a favourite on the tables of Medieval royalty

CastelrossoMoist and crumbly textured with lovely white and grey mouldson the naturally formed crust

FontalPerfect for melting and cooking and tastes rich with a light chewy density

Fontina AlpinaA Fondue classic with unpasteurised, alpine milk

Grana PadanoParmesan style, but not as fruity. Creamier, crumblier and softer

MontasioSmooth, firm crustard that lends the cheese to making gnocchiand fried crisps

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Gruyere AlpagePrepared with traditional methods by a selection of small,independent cheesemakers in the mountains of Fribourg

Tete de MoineWashed rind, cylinder shaped, semi hard cheese, which istraditionally shaved on a Girolle and tastes full and fruity

Austria, Germany & HollandAdelegger UrbergerNot quite pasteurised, but not raw either, this cheese is washedin wine to give a full bodied fruity flavour

Bavarian BlueBeautiful in aesthetics, it is rich, dense, creamy and almosttoasty to taste

Boschenkase agedStrong, fruity and gutsy cheese from the Austrian-Swiss border

Gouda Boerenkaas The cheese is smooth, mellow with a little salty grittiness

Gouda NettlesThe addition of cumin seeds gives a spicy kick as well as theversion with the herbal taste of nettles

Gouda with trufflesItalian truffles are dispersed through the curb and the cheese ismatured for four months to allow balanced flavouring

Spain & Portugal CabralesA unique cheese from Asturias that is a blend of cow, goat andsheep’s milk; piquant, strong and powerful so it’s not one forthe fainthearted

Mahon TiernoA distinctive style due to the salty humidity of the maturingprocess that is great dressed simply with nuts and olive oil

San Simon da CostaThis lightly smoked conical shaped cheese has a smoothbuttery texture and a pleasant lightly earthy taste

TetillaA Galician cheese made similarly to Arzua Ulloa with a richbutter taste

Monte Veronese GrassoSimilar texture to Parmesan, but fruitier and nuttier

Parmigiano ReggianoSlowly aged from a prized Reggio Emilia purveyor

Provolone del MonacoUnusually shaped as a pear or cylinder, traditional methods reign

RagusanoFragrant in herbs and wild flowers, this cheese comes from the milkof Modicana cattle

Ricotta FrescaSemi hard, bittersweet and chewy

San AndreaThis simple smooth textured cheese has scatterings of tinyeyelets and tastes mellow and fruity; a great table cheese

San Pietro & BaruffiA Parmigiano Reggiano from a blend of historic, Italian dairyregions

Truffle CheeseA semi hard, crumbly textured cheese with a natural developed rindof bloomy moulds and studded with intensely aromatic choppedblack truffles

UbriacoFrom Treviso, the cheese is dipped in Torcolato white grapemust for an interesting and exotic flavour

Vezzena VecchioBest served with red wines of Vento, it is robust, intense, fruityand chewy

SwitzerlandAlp Raclette Nutty and almost smoky in flavour with a firmer texture thanFrench raclette

Berghoff BioUnpasteurised Appenzell cheese with a lingering fruity aftertaste

Berghoff RacletteStronger and spicier flavours than French alternatives anddenser too

Emmenthal SuisseAged for 18 months to an almost wet appearance

EtivazThis rarity comes from Canton Vaud and is produced over anopen fire, giving a complex, buttery taste

Fribourg d’Estive Grand ReserveA classis Swiss beauty with a fruity, grainy texture

Cow’s Milk Cheese soft

Franceincluding Corsica

Abbaye de Trois Vaux Nutty and savoury with a beer washed dark red and supple rind

Ami du ChambertinMoist with a wrinkled orange rind with strong, vibrant flavourand a rich, buttery finish

Boulette d’AvesnesGolden paprika coated, enriched with tarragon, parsley, clovesand seasoning for a strong and definitive taste

Brie à la truffeDecadent and rich with black Perigord truffles

Brie de MeauxSoft and velvety texture with an earthy character and tender rind

Brie de MelunThe ancestor of brie; soft melting and full of flavour with a saltytang

Brillat SavarinTriple cream cheese lightly covered in a bloomy rind, rich andsilky when fresh then nuttier with maturing

Camembert CalvadosRemoved from its rind then dipped in a cider mixture before beingcoated in a fine biscuit crumb to allow a delicious, fruity applesweetness

Camembert FermierSoft and supple with a bloomy rind tinged with rust and fruity flavour

ChaourceA dense, crumbly, semi soft texture and bloomy crust that isoften paired with champagne

Cœur NeufchâtelFresh mushroom aromas and light, nutty flavours

CoulommiersA velvety, white crust housing a mellow but rich cheese

Crayeux de RoncqModern-style washed rind cheese with a full taste that is strong,but not bitter

Epoisses affiné Tasting rather strong and wonderfully aromatic with an almostmelting quality and slightly flaky consistency, it’s a rare treat

ExplorateurEarthly, gentle mushroom taste that pairs well with fruitiercheeses and a flute of champagne

Fougeru Less pronounced than Camembert, the cheese is wrapped inbracken during the maturing process and boasts a wonderful,full flavour

Gaperon à l’AilDelicate when young, but fruitier and firmer with maturing, it hasflavourings of smoky garlic and crushed pepper

Gros Vieux LilleThe ‘Stinker of Lille’ with a strong, powerful bite

LangresDrum shaped with moist, spicy flavour that compliments a drychampagne

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OlivetCovered in cinders or hay wisps, this cheese is at its best inautumn and spring

Pont l’ÉvêqueChewy, tender texture made with the love and care of a solecheesemaker on a Normandy farm

ReblochonRich, hazelnut taste in a washed and rubber pink-gold rind

RollotA favourite of Louis XIV due to its pungent, soft, washed rindand earthy mushroom taste

Saint FélicienGolden in colour with a blackcurrant acidic edge; perfect for an endof meal cheese

Saint MarcellinA lovely, gentle, rounded cheese, particularly when served witha southern Rhône wine

WaterlooThe cheese has a rather French farmhouse style with a creamyrich paté, yet still slightly firm and flaky in the centre

SoumaintrainWashed with Annatto and light white wines, it is rich, mellowand fruity; reminiscent of crème fraiche

Tamié de l’AbbayeA monastery made mountain cheese with a rich, creamy texturethat is earthy to taste

Vacherin du Mont d’OrThe billowy crust is washed pink-peach with an earthy, sappyaroma; the bark around the cheese helps to achieve its textureand perfume

Vieux BoulogneSalty notes in the milk and a wild mushroom aroma give it atraditional farmyard appeal

British IslesStilton

WaterlooDelicious soft buttery

Stinking BishopSoft, pungent and delicious

ItalyBurrataMozzarella in style, but creamier and richer

Farmhouse MascarponeVery tender, rich and gorgeously full fat

Fiori dei LangheSweetly, earthy, nutty flavours are light and delicate when young,becoming more pronounced with ripening; well matched wellPiedmont wines

Robiola delle Langhe Creamy, soft paté that is sweet and almost like fresh cobnuts

ScimudinTriple cream cow’s milk cheese in the style of Brie with a gentlemushroom aroma

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Sottocenere al TartufoA compact, smooth textured cow’s milk cheese with flakes oftruffle that is rubbed in olive oil and spices

StracchinoA very creamy elastic textured cheese

Taleggio ValsassiaNot too salty and a delicious sappy, floral flavour that is suitedto cherries

Toma del Maccagno Crosta Rustic style, smoky, traditional cheese with a pretty orangewashed crust

RossaDotted with patches of grey and white bloomy moulds

Spain & PortugalArzua Ulloa Arquesan Handmade and rubbed with salts, it has a rich and butter tastewith a tangy hint of herbs and flora of the countryside

Tou dels Til.LersMade using raw milk, the result is a full bodied and nuttyproduct that pairs wonderfully with dry red wines

Austria, Germany & HollandBachensteiner In the style of an Alsace Munster, it is washed first in brine thenin Gewurtztraminer wine

Boschenkase extra agedA full bodied cheese with a nutty, toasty edge

LimburgerThe bloomy rind might be exceedingly salty, but the cheesebeneath is mellow, rich and creamy

QuarkA lovely, light and frothy Bavarian Quark quite unlike any others.

Cow’s Milk Cheese blue


Bleu d’Auvergne An extremely versatile cheese that suits full bodied red wines

Bleu de GexCrumbly with beautiful, natural blue veins running throughout;rough and dry when young, but moistens with maturing

Bleu de TermignonStored in cool caves to age, there is a piquant, metallic andherbal side to this very rare cheese.

Bleu des CaussesA stylish blue, gutsy and aromatic Roquefort-type cheese with acrumbly texture and well-defined moulds

Fourme aux SauternesPerfectly matches with a Sauternes dessert wine, it is deliciouslynutty, earthy and provides a tasty end to any meale

Fourme d’AmbertThe ‘Connoisseur’s Blue Cheese’, it is rich and mellow with asubtle flavouring for fine wines

British IslesBarkham Blue

Shropshire Blue

Colston Bassett Stilton

Sharpham Rusticwith chives and garlic

ItalyGorgonzola Dolce Cremificato Creamy and silky with blue veins gently bleeding into the curd

Gorgonzola NaturaleBrined and pierced to allow the blue to evenly distribute

Gorgonzola TorteLayered with mascarpone to create a rich and intense flavour

Pictured: Pont l’Évêque, Reblochon, Saint Félicien.

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Goat’s Milk Cheese softFrance including Corsica

Anneau du Vic BilhA fragile wheel that depends on the seasons for its flavour; sharpin spring, herbal and floral in summer, rich and sweet in autumn,wild and sharp in winter

Banon Dipped in Eau de Vie, sprinkled with pepper and preserved inchestnut leaves to create a plump, golden cheese

BesaceClean floral notes with a crumbly texture

Bonde en GâtineIts wrinkled rind is coated in natural ash and it has a lightly fruitytang that lends to finer white wines

Bouchon FraisThe perfect snacking cheese with a thin, natural rind and light,fudgy texture

Bouton d’OcDistinguished by its tiny pyramid shape, this is a great aperitifcheese that partners with crisp white wines

Brie de Chèvre Like a traditional bloomy crusted cheese, but tasting fruity andtangy with full goaty flavours

BriquetteMelting away at the edges, this is fresh and nutty when youngthen ages to a sweeter, richer flavour

Cabécou du RocamadourVelvety with a full, rich taste that makes for great aperitiftastings

CasincaWashed with brine, there are natural elements from the wildCorsican region imbued in this goat’s milk cheese

CathareHistoric in appearance thanks to the Cathare ash cross, it isbest enjoyed as fresh as possible

ChabichouA traditional cheese with a lovely aromatic rind that becomessweeter and crumblier as it matures and dries out

CharolaisSophisticated in taste and slightly dry with patchy grey, blue andwhite natural moulds from Burgundy

Chevrotin des AravisRich and floral with a pleasant goaty aroma

Cœur PoitevinHeart shaped creamy cheese with natural rind and leaf motifthat is rich and tangy with a fudgy texture

Crottin Pic de BigorreFrom the Pays Basque, it is mousse-like with a lovely, nuttyearthiness

Fleur de ChèvreWrapped in leaves and delicately salted with Fleur de Sel fromthe Ile de Ré

Lingot Saint NicholasAn ingot of pure goat’s milk with a flaky, fudgy texture and awrinkled rind that brings a scented herbal essence

Goat’s Milk Cheese hardFrance including Corsica

Bethmale ChèvreEarthy and floral with a rubbed and washed rind, this suits blondbeers and most red or white wines

Cosne de Port AubrySmooth, but with a nutty and dense taste, this cheese benefitsfrom a unique position between the Cher and Loire rivers andmineral deposits

Crottin de ChavignolA flattened ball of crumbly cheese decorated in natural blue-grey moulds that suits wines of its Loire homeland

Le ChaduAlmost fudgy in texture, Le Chadu is dusted in fine charcoal andalmost flakes apart when sliced

Tomme d’AydiusRelatively new to cheeseboards, wild flowers and herbs imbuethis Pyrenees variety with delicious, natural tangs

Tomme de Cléon au JurançonBenefiting from elements of the Pays Nantais and the Pyrenees,this semi hard and floral perfumed cheese is perfect as a dessertcheese, particularly after seafood

ItalyCapretta di ToscanoBest younger as the gently earthy flavours should be morepronounced than the sharper tones

Caprino SardoSharp, strident and tangy, this is wonderful shaved over pastaor with fruit

Caprino Staggionato al CaproneRubbed with olive oil and cinders, an aroma of dry grassesshines through

Truffle cheeseSemi hard with blooming moulds, it is great as a sole ingredientor added to light, aromatic dishes

Spain & PortugalGarrotxaThe texture is close and crumbly with a moist sweetness and lightgoaty flavour that is complimented by hints of rosemary and thyme

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LouvieThe richness of the milk is evident, but not overwhelming and is abrilliant summer season treatMâconnaisSoft and creamy at youth, but often preserved in Marc deBourgogne to taste very strong with agingMascaresPave shaped with fresh natural rind and chestnut leaf casing; mixof goat and sheep’s milk for a tangy taste with hints of wild herbslike thymePechegosLovely lightness with sweet hints of flowers and herbs comingthrough the nutty sharpness and with a band of spruce encirclingthe cheese to keep the soft, almost melting texture intactPelardonThick medallion shaped with gentle, nutty and goaty tastesPicodonPiquant and nutty flavour when young, becoming more pungentand drier with age; a Languedoc cheese best for the summerPouligny Saint PierreDense and close texturedPrefaillesUnpasteurised milk with a smooth, buttery taste; basked in herbsand spices reminiscent of the Corsican Brin d’Amour styleRouelleCreamy and floral; a fragile wheel dusted with charcoalRove de GarriguesHerbal and bosky flavours shine through with elements of wildthyme, gorse and woody extractsSaint MaureMild and not too saltySariette de BanonA natural, thin, wrinkled rind topped with a sprig of fresh sariette Selles sur CherBright white flaky texture that is rich and nutty with a refreshingsalty tang; best during spring and summerTarentaisSmooth, fudgy texture with a floral, fresh tasteTaupinièreThis is a natural rinded cheese with a melting creamy texture andtaste, sprinkled in Charente-Poitou ash

Tomme de CabriouletThe cheese is semi soft and gently billows making it look veryattractive; almost like a rich fromage blanc

Val de LoubièresWashed and brushed crust encircled with bark collar from local pinetrees, this is a very rich and creamy cheese with a sweetly sappytaste

Valençay Light and mousse like that is saltier than many other goat’scheeses

ItalyBocconcini di CapraNutty with a sharply sweet goaty flavourCaprini Freschi Dipped in Eau de Vie, sprinkled with pepper and preserved inchestnut leaves to create a plump, golden cheeseBesaceA unique, tangy blackcurrant taste, this can also be coated inherbs, ash or paprikaCaprini TartufoThe earthy woody aromas give way to the sweet, sharp taste ofthe cheese; a luxurious treat best savoured aloneFiori del LangheSweetly earthy nutty flavours

Robiola delle LangheCreamy, soft paté that is sweet and almost like fresh cobnuts

Goat’s Milk Cheese blue


Persille du MaraisThis is an intense tasting blue cheese with that bittersweet accentoften found in very dark chocolate; a perfect accompaniment tothe sharp white wines of the Pays Nantais

Spain & PortugalPicos de Europa ValdeonCovered in vine leaves with a rich, creamy cheese and well spreadblue moulds

Did you know? Keep cut cheese wrapped in waxypaper or foil. Using cling film or similarcellophaneproducts will only make thecheese ‘sweaty’.

Left to right: Pouligny Saint Pierre, Valençay, Perroche.

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Pecorino SemistagionatoSicilian, savoury, spicy; good with a country style red wine

Pecorino Staggionata SardoExtremely fruity and best partnered with healthy greens

Pecorino StagionatoSharp, salty and a perfect example of traditional Pecorino

Pecorino Toscano PeperoncinoStudded with chilli, but a sweet and mellow curd

Pecorino Toscano TartufoTruffles provide the ambrosial, earthy aroma

Pecorino UbriacoMatured in wine pressings from the Cabernet grape to give therind a deep burgundy colouringPecorino Villaneto RossoFrom Sardinia’s rough terrain comes a classic tomato rubbedPecorino

Pecorino VinacciaStrong, fruity and nutty thanks to its maturing in wine pressings

Piacentinu EnneseSaffron is added to the curd to marry different ingredients in aunique form

Ricotta SalataDried, salty and firm textured ricotta for grating

Spain & PortugalIdiazabelFrom ewes indigenous to the Navarre mountain range, the cheesehas an extra intensity due to the lengthy smoking process

Murcia al VinoAn ivory addition to ay Spanish-inspired cheeseboard

NisaUsing a thistle flower rennet as coagulant ensures the flavourswill be interesting with a flaky texture that has a fresh acidity andgentle tang from salting

Sheep’s Milk Cheese hard


Haut BarryAn unpasteurised ewe’s milk cheese with a lovely natural crust that isdelicious as an end of meal cheese; gentle with a fresh hazelnut bite

NapoléonWith a story behind the cheese – the name is derived from themountain facing the farm, which is said to resemble Napoleon– this is a very limited variety and pairs wonderfully with winesof the Sud Ouest

OssauA brine rubbed crust and a firm, supple flesh below thatcrumbles with irresistible taste complexities

Tomme de CorseLight mineral and nut flavours run through with a herbal tang atthe end, particularly the notes of wild maquis

British IslesWigmoreDelicious complex flavours

ItalyPecorino CenereImmersed in beech and oak cinders for an intense woody flavour

Pecorino di FossaCoated in herbs and spices from surrounding hills and mountains

Pecorino Marzolino RossoRubbed in olive oil and tomato passata

Pecorino MontefalcoSweet, nutty, earthy

Pecorino Saraceno with PeperoncinoSalty, light grainy texture and fruity flavouring with fresh chilli

Pecorino Sardo CanestratoBlack crusted with a sweet mocha character

Left to right: Berkswell, Pecorino Stagionato, Ricotta Salata

Did you know? Cheese and mould are natural bedfellows and every cheese will grow a ‘coat’ if it’s giventhe chance. Don’t be afraid to trim a cheese to remove surface mould if you want yourcheese to be look pristine on a board!

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Sheep’s Milk Cheese softFrance including Corsica

Brique du LarzacRich and sweet when young and drying to a fuller flavour, this iscreamy and smooth with a little tang

EstibèreSemi soft and with a smooth texture and brine washed, thin,natural rind

Fleur de MaquisA fresh cheese with a solid consistency and completely coveredwith aromatic herbs such as rosemary, thyme, fresh sweet chillies

Le GabietoutSupple textured mixed cow's and sheep's milk cheese with a fruity, nutty bite, chewy texture, pale ochre glow and gentle aroma

Lou BrenAn artisan cheese with a natural washed brown crust, smoothtexture and tasting fruity with aromatic earthy aromas and sharpburnt caramel aftertaste

PerailA pronounced flavour of sweet, earthy, fresh sheep’s milk

ItalyCaciotta EtruscaWhether melted into sauce or shaved over pasta, this semi softcheese is a quick and tasty addition to any Italian plateFiori dei LangheSweetly earthy, nutty flavoursSairass FrescaRicotta pressed and preserved in a muslin sack for a light, frothytexture and a gentle taste

SwitzerlandTomme FleuretteA tender morsel produced by aficionado Michel Beroud that oozesmilk from its thin, bloomy rind

Spain & PortugalAzeitaoMade with artichoke thistle rennet, this gives a distinct vegetal flavourto the rich flowing curds and a wild sharply sweet earthinessSerra d’EstrelaWild artichoke and nettle rennet provide for a sharp, tangy andbrightly floral cheese

Torta de la SerenaThe flavours are spicy and strong with a real spiky herbalsharpness, which would partner with a Rioja

Torta del CasarA delicate natural rubbed rind, buttery in colour from the lightolive oil rub; inside the cheese is soft and melting with a strongspicy aroma from the Cardoon plant

Sheep’s Milk Cheese blueFrance including Corsica

Roquefort CarlesWell-marbled blue with intense, powerful flavours and a grittytexture make this artisan cheese truly individual

Roquefort Papillon BiologiqueSmooth, intensely creamy paté with blue-green veining anddistinct tangy flavour

Zelu KoloriaA rare treat from the Pyrenees, blue veins penetrate throughoutthis semi hard variety and dense, rich cheese

Buffalo’s Milk Cheese soft

ItalyMozzarella di BufalaFrom Campania, the fresh and delicate alabaster appearanceis almost translucent; mossy, damp aroma and tastes light andsavoury with sweet hints

Mozzarella di Bufala AffumicateSmoked over oak chippings in a traditional style

Provola di Bufala AffumicateLight, fruity, milky tastes; hung over fresh oak chippings tosmoke the outside rind a beautiful dark ochre colour

Ricotta di BufalaLight, delicate Ricotta for making delicious cheesecakes orusing as a filling for pasta

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ButterKnow your butters

The ‘appellation d'origine contrôlée’ status is given to certain French geographical indications to protect historic and traditional methods

Beurre allégé Light or low fat butter

Beurre cru Considered one of the finest varieties, beurre cru is made with raw cream

Beurre de baratte Churned rather than blended butter

Beurre demi-sel Up to five grams of salt is added per 100g for flavouring and conservation

Beurre doux Naturally sweet blends of butter

Artisan butter made with raw cream that comes from independent farms and has a very limited shelf life

Beurre fin Kneaded butter prepared with pasteurised cream

Similar to beurre fermier, the laitier blend is made in dairies with raw cream and has a slightly longer shelf life

Beurre pasteurisé Dairy made with pasteurised cream and a 15 to 20 day shelf life

Beurre pâtissier Dense with an exceptionally high fat content; also known as beurre concentré

Beurre salé Up to ten grams of salt is added per 100g for flavouring and conservation

Beurre A.O.C.

Beurre fermier

Beurre laitier

Beillevaire Still using the traditional wooden barrel methods of butter making,Beillevaire is the last authentic producer of fresh, French butters.Their individually wrapped portions are beautiful presented withbreakfast or at the dinner table and come in 20g, 30g and 50gsizes. Individually wrapped portions Demi sel Demi sel croquant Doux Beurre cruDemi sel Demi sel croquant Doux Beurre pasteuriséDemi sel Demi sel croquant Doux

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Milk, cream, eggs & yoghurtWe are able to supply a complete range of the usual milk and dairy products, from full fat through to skimmed and long life or UHT toorganic and freshly produced. Here we take you through a selection of our finest dairy lines. For dairy alternatives, please see our Dietary& Speciality section.

Yoghurt BeillevaireFruit yoghurts Glass pot fruit yoghurts Flavours may include: apple, apricot, blackcurrant, blueberry,cassis, cherry, clementine, coconut, cranberry, fig, lychee,mango, Mirabelle plum, orange, passion fruit, peach, pineapple,pure vanilla, raspberry, strawberry, wild rose0% low fat natural yoghurtFull fat yoghurt

La FermièreTerracotta pot yoghurts Glass pot yoghurts Flavours include: apricot, banana, caramel, chestnut, coconut, fig, hazelnut, honey, lemon, natural, pear, raspberry, rhubarb, strawberry, vanilla

Greek YogurtFage Total 150g, 500gFage Total 0% 150g, 500g

Flavoured greek yogurts also available on request

MilkFor the best shelf life, we recommend Cravendale, which ishomogenised, pasteurised and filtered, meaning that much of thebacteria that cause milk to sour are removed. Cravendale is alsobottled in opaque containers, which prevent the sun from harmingthe milk inside. Cravendale is available in 1l and 2l bottles orskimmed, semi skimmed and whole milk.

Cream Longley FarmA week’s prior notice is necessary for ordering from this independent Yorkshire dairy farm.

Fresh buttermilk Jersey double cream Pouring cream Single cream Soured cream

EggsWe supply free range and organic chicken eggs, as well as duck and quail eggs, in all sizes. Liquid egg white Liquid egg whole Liquid egg yolk Shells with medium opening Shells with small opening

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dry goodsLook no further than the next few pagesfor all of your store cupboard staples. Likea shopping list of ideas, we can help youstock your pantry from top to bottom, aswell as keep those who love to snack happywith everything from the healthy snackslike crunchy nuts, seeds and dried fruitsto the less nutritious, but still delicious, treatslike crisps, sugary biscuits and butterypastries.

While this section is fully of beautifullypresented products and stylish items to addto the galley or even dining table, weof course continue to supply all thequintessential dry goods that you might needto keep the boat stocked up over season.For household names and classic brands,just get in touch.

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Chillies have evolved from being viewed as something to avoid

to being considered a necessity in the larder as people have

learned about the different varieties, their varied heat levels

and flavour profiles, and their ability to transform ordinary

meals into spectacular ones.

Chillies can be eaten raw; in sandwiches and burgers, or added to

salads. They can also be used in sauces and salsas. They can be

roasted or preserved by pickled, drying or smoking and used as a

powder form or whole.

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Bhut Jolokia

The undefeated champion of chillies, the Bhut Jolokia is

undeniably the world’s hottest chilli and packs a fiery punch

with its over one million Scoville Heat Unit rating.

These chillies are very, very, very hot and we recommend taking

precautions when handling them, such as wearing gloves at all

times when handling and a dust or vapour mask if you are

grinding, rehydrating or reducing to a paste.

Heat factor 10/10

Ancho

The king of the Mexican chillies, the Ancho is simply a dried

Poblano and like the Poblano, which can vary greatly in

heat, so too can the Ancho. The Ancho is used as the

backbone of most mole sauces, and a great many other

dishes, and is often used in conjunction with other chillies.

The Ancho has a rich and almost sweet taste with a slight

coffee to chocolate like bitterness to it.

Heat factor 2/10

Chipotle

The Chipotle is a smoked and dried jalapeño chilli. Chipotles

are usually rehydrated and added to a sauce, stew or salsa.

This traditionally used chilli is usually a tan or coffee colour,

and boast a long history in Mexican cuisine – dating back

to before the Aztec civilisation.

Heat factor 5/10

Guindilla

These chillies are a medium-heat chilli. Grind them to a

powder for cooking or tear into strips and soak in hot water

for 20 minutes or so, then mash or liquidise to add to a recipe.

They make great additions a fresh salsa or pasta sauce.

Heat factor 4/10

Habañero

This very hot and spicy chilli once held the title of being the

world’s strongest chilli, but has been toppled in recent years

by a line of mouth burning varieties, such as the Bhut Jolokia.

Common colours are orange and red, but white, brown, and

pink are also seen.

Heat factor 9/10

Pasilla

The Pasilla chilli, which translates as ‘little raisin’ due to its

wrinkled skin, is dark brown when ripe and turns almost black

when dried. It has a fruity and sometimes aniseed to liquorice

type flavour.

Heat factor 4/10

Piquin

This hot chilli has good colour and is easy to crush into

flakes for adding to pizza and pasta. They are also useful

for making chilli oil.

Heat factor 8/10

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We understand that space might be limited and will try and help in every way possible tomatch your specifications. This was certainly the case with one client, who, instead ofasking for herbs and spices by weight, asked us to supply a whole range of seasoningsaccording to volume so that they would fit perfectly in the Tupperware and space available.Unconventional requests are our thing, so ask away if you have ‘difficult’ demands!

HerbsBasil basilicBorage bourracheChervil cerfeuilChives cibouletteCoriander coriandreCress cressonDill anethHemp chanvreHerbes de Provence

herbes de ProvenceKaffir lime leaves combavaLavender lavandeLemon balm mélisse officinale Lemongrass citronnelleLovage ache de montagne Marjoram marjolaineMint mentheOregano origanParsley persilRosemary romarinSage saugeSavory sarrietteSorrel oseilleTarragon estragonThyme thym

SpicesAcacia acaciaAnise star anis étoiléAniseed anisArrowroot maranteBay leaves laurierCaraway seeds ajowanCardamom cardamomeCassia bark cannelier de ChineCelery seeds graine de céleri

Chilli chili Cinnamon cannelleCloves girofleCocoa cacaoCoriander coriandreCumin cuminDill anethFennel fenouilFenugreek seeds fenugrecFlax linGalangal galangaGaram masala garam massala Garlic ailGinger gingembreGrains of Paradise maniguette Horseradish raifortJuniper genièvreKelp algueLemon citronLiquorice réglisseMace macisMustard moutarde powder, seeds, black/yellowNigella seeds nigelleNutmeg noix de muscade Paprika paprikaPepper pimentPoppy seeds pavotSaffron safranSesame sésameSumac sumacTonka beans fèves tonka Turmeric curcumaVanilla vanilleWasabi wasabiZa’atar

SaltSalt, that simple and straightforward basic commodity, is no longerjust that as gourmet salts from almost every region in the worldgrow in appreciation among chefs and diners alike. From crystallinesea salts from the Atlantic coast to indulgent Hawaiian black lava,rosy Himalayan and blue Persian varieties, discerning palettes areeagerly asking what types are ‘worth their salt’.

Here at Shore Solutions, we are able to source a luxurious rangeof salts from across the world as well as the classic table staples.

Whether you are looking for the coarse sea salt of Anglesey in NorthWales – now protected under EU law and boasting a status on thelevel of champagne – or the finest flavoured assortments of smoked,garlic and even umami-infused, you can find every delectable saltyou require among our products.

If you don’t see exactly what you are looking for here, please get intouch with your Client Manager for a complete range of salts of theEarth.

Kosher saltTypically free of additives and generally larger in flake or grain size,Kosher salt is prepared specifically to the Jewish dietary guidelines.Not always sea salt, Kosher salt still boasts a cleaner and moreeven taste than normal table salt and is popular for use on foodssuch as pretzels and as the ‘garnish’ around margarita glasses.

Rock salt Mined from ancient mineral deposits, rock salt, also known asmineral salt and Halite, is formed of isometric crystals cancomes in a rainbow range of colours depending of the amountand type of ‘impurities’.

Sea salt Done in almost every nation with a sea coast, sea salt is a broadterm that refers to unrefined salt collected from ‘living’ oceansand seas. Salty waters are often collected in clay trays, wherethey are allowed to evaporate naturally so that natural traces ofminerals remain, such as iron, magnesium, calcium, potassiumand zinc. Sea salts may be flaky, coarse of fine, but almost all have abright, clean flavour that lends to an array of dishes and uses.

Sel Gris Also collected from France’s Brittany coast, ‘grey salt’ is thecoarser and more moist cousin of the artisanal Fleur de Sel,meaning that it doesn’t suck the moisture out of food when usedas a finishing salt. Sel Gris is allowed to reach the bottom of theCeltic-style pans, which can be made of anything from clay, sandand basalt to tile, and this is where it gets its grey colouring.

Fleur de Sel Harvested by hand from the pristine Atlantic waters of Frenchnorth western Brittany region, the ‘flower of salt’ is unrefined andsuperbly rich in minerals. Collectors only scrape the top layer ofsalt from the large salt pans, which preserves the pure taste andallows for a crystalline texture. This traditional and artisan product is primarily sourced from thetown of Guérande, but can also come from neighbouringregions, although its relative scarcity makes it one of the moreexpensive salt types.

Hawaiian sea saltThe unique geological positioning of Hawaii has led to twobeautiful, natural salts: red Alaea sea salt and black lava salt.Baked red volcanic clay, enriched with iron oxide, creates todramatic colouring of Alaea sea salt. It forms the seasoning forauthentic Hawaiian dishes and can be difficult to get out ofoutside the Hawaiian islands. Black lava salt, known as Hiwa Kai among locals, is a blend ofsalts and activated charcoal, which imbues the final product witha stunning inky black colour, silky texture and salient flavour. Thecharcoal content is believed to make the salt detoxing and hasmade it popular in detox diets.

Kala NamakUsed extensively in south Asian cuisine and medicine, thispungent purple to pink rock salt is harvested widely in Pakistanand certain regions of Indian with access to the Himalayas. Itsslightly sulphurous smell may take some getting used to, butthis salt is delightful and vibrant addition to dishes.

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PepperWe can also source a variety of pepper and peppercorns. Here are a few ideas from the gourmet world of ‘proper’ pepper that provethere is still plenty to gain from a twist and crack of freshly ground peppercorns.

Pink peppercornsActually unrelated to the most recognisable black pepper PiperNigrum plant, pink peppercorns, which are also often vibrantred in colour, can come from native Peruvian and Brazilian fruittrees as well as from the Réunion. There is a peppery taste, butit is sweet, fruity and milder than woody black peppercorns.

Szechuan pepperThe sometimes called Sichuan pepper is grown in China andoffers an unusual and pungent flavour imbued with woody tonesand lemon like overnotes. Szechuan pepper can add an exoticand unusual twist to a dish if used to substitute traditionalpepper varieties.

White peppercornsThese are peppercorn berries that have been allowed to fullymature then are picked and soaked over a period of severaldays before the outer skins are worn or rubbed away.

Black peppercornsBlack peppercorns are picked on the verge of ripening as theyare beginning to turn from a rich green to yellow. They are thenboiled briefly to break the skin and stimulate enzymes, beforebeing allowed to air naturally in the sun. Black pepper is nativeto southern India and other tropical climes.

Grains of Paradise It was once claimed by traders that the peppery and zingyGrains of Paradise seeds grew only in the Garden of Eden.Abundant in West Africa, as little as one of these prolific driedseeds tastes like an explosion of ginger, cardamom andcoriander.

Green peppercorns Picked long before maturity and aromatic with a fresh flavour,green peppercorns are the traditional ingredient in peppercornsauce and are considered a staple in French and sometimesThai cuisine.

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OlivesFresh aromatised green olives Etna olives

Beldi olives in a hot chilli, pepper and garlic marinadeHerb olives

Beldi olives with Provençal herbsLemon, basil and mint olives

Beldi olives with lemon, basil and mintPistou olives

Beldi olives with basil and garlic

Fresh aromatised black olivesHerb olives

Douce olives with Provençal herbsPepper olives

Douce olives with black peppercornsPeruvian olive mix

Alfonso olives with red peppers, herbs and chilliPistou olives

Douce olives with basil and garlicRustica olives

Kalamata olives in a pepper, herb and rose harissa marinadeSpicy olives

Douce olives with garlic, chilli, herbs and rose harissa

Marinated & preserved olivesClassic chilli and garlic

Moorish cumin and coriander

Pistou basil and garlic

Smoked Kalamata in extra virgin olive oil

Sunshine rosemary and garlic

Verde lemon and coriander

Italian olivesBella di Cerignola

very large green olives from PugliaGaeta D.O.C.

purple olives from LazioGiaconda

enormous green olives from SicilyNocellara del Belice P.D.O.

bright green early harvest olives from Trapani, SicilyNostraline

richly flavoured purple olives from TuscanyTaggiasca D.O.C.

small purple olives from Liguria

French olivesCassée des Baux

green olives marinated with wild fennel from LanguedocPetit Lucques

finest freshly harvested green olives from CarcassonnePicholines du Gard

young, crisp, freshly harvested green olives from LanguedocTanches A.O.C .

finest quality black olive from Nyons

Spanish olivesArbequina

small, blonde tinned olives from CataloniaCoquillos Niçoises

small dark purple olives from AndalucíaCornicabra

soft purple olives from Andalucía Manzanillas

soft green olives from Andalucía

Greek olivesBlack Volos

large, purple olivesKalamata P.D.O.

graded superior purple olives in a red wine vinegar brine from KalamataQueen Green Halkidiki

very large green olives

Moroccan olivesBeldi

firm fleshed cracked green olives from MarrakeshDouces Noires

plump, naturally ripened black olives from Marrakesh

Fresh olive mixesCocktail olives

Gaeta, Queen and Manzanilla olives with red peppers, garlic and bayOak smoked mixed olives

Beldi and Kalamata olives smoked over oak chipsMediterranean olive mix

Beldi, Niçoise and Volos olives with thymeItalian olive mix

Bella di Cerignola, Gaeta and Nostraline olivesCasablanca olives

green Beldi and purple Coquillos olives with chilli, garlic and cuminCordoba olives

green Beldi and purple Coquillos olives with onion, garlic and pepperMicro olive mix

tiny Manzanilla, Lucques and Coquillos olives

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Fresh pitted olivesAmphissa

with coriander and red chilliAndalou olive mix

green Beldi and purple Coquillos olives with peppers, cornichons,onions, capers, green chilli, garlic and paprikaBlack olives in Herbes de Provence

naturally ripened pitted black Douce olives from MarrakeshCoquillos Niçoises

small pitted purple olives from AndalucíaExtra large Amphissa

in herb infused extra virgin olive oilGreen olive jar

Green olives in Herbes de Provence

Beldi olives marinated with bay, rosemary and thyme Harlequin olives

large green Halkidiki and purple Volos olives with peppers, garlic,chilli & black pepperHot chilli olives

green Beldi and purple Coquillos olives with herbs and chilliKalamata P.D.O.

pitted and graded, the classic Greek olive Mixed olives in Herbes de Provence

pitted green Beldi and Kalamata olives with bay, rosemary and thyme

Stuffed olivesAlmond stuffed olives

large tinned green olives hand stuffed with whole almonds Amaranto olive mix

large pimento stuffed olives; Nocellara del Belice P.D.O., Kalamata and capersAnchovy stuffed olives

small green tinned olives stuffed with anchovy pasteDouble stuffed olives

large green olives hand stuffed with garlic and jalapeño

Double stuffed olives

large green olives hand stuffed with garlic cloves and red pepperFiery jalapeño olives

green olives stuffed with spicy jalapeño Garlic stuffed olives

large green olives hand stuffed with whole garlic clovesJalapeño stuffed olives

large green olives hand stuffed with slices of jalapeñoLemon stuffed olives

large green olives hand stuffed with lemon peelMixed stuffed olives

large green olives hand stuffed with garlic, lemon and pimentoWhole pimento stuffed olives

large green olives hand stuffed with whole pimentoWhole red and green chilli stuffed olives

large green olives hand stuffed with whole hot chillies

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vineg

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VinegarsBalsamicAceto Balsamico di Modena I.G.P.

Aceto Balsamico di Modena I.G.P. Biologico

Aceto Balsamico di Modena I.G.P. Bordeaux

Aceto Balsamico di Modena I.G.P. Elite

Aceto Balsamico di Modena I.G.P. Etichetta Rossa

Aceto Balsamico di Modena I.G.P. Ponti Bottiglia D.O.C.

Aceto Balsamico di Modena I.G.P. Tradizionale

Adamante white Balsamic vinegar dressingAulente white Balsamic vinegar dressingBalsamic glaze

Cream of white Balsamic vinegar dressingModenaceti Balsamic of Modena Vignola

Pomegranate Balsamic vinegar dressingRossini Balsamic of Modena

Modena Balsamic with label classification gold, green, red violet

Wine & apple vinegarAroma Antico

red wine vinegarAroma Antico

white wine vinegarAromatizzato erbe fini

white wine vinegar with fine herbsAromatizzato limone

white wine vinegar with lemonBarolo D.O.C.G.

red wine vinegar Chianti D.O.OG.

Classico Bianco

Classico Decolorato

Classico Rosso

Pinot Grigio dell’Oltrepò Pavese D.O.C.

Reims champagne

beige vinegarRubino

red wine vinegar

Sherry vinegarPedro Domecq

Vintage

Fruit & nut vinegarsAceto di Mele Biologico

organic apple cider vinegarAgro di pomi apple dressing

Ambro apple dressing

Black truffle vinegar

Huilerie Beaujolaise vinegar

cider, honey, lemon, mango, quince, raspberryRaspberry vinegar

Tarragon vinegar

Walnut vinegar

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dres

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MustardOriginal mustard

Strong English mustard

French Dijon mustard

Sauces & jamsSmoked Chipotle salsa

Chilli Jam

Green Chilli Jam

Smokey barbecue sauce

Peri peri sauce

Chilli and ginger sauce

Sweet Chilli sauce

Chutneys & relishesCaramelised onion relish

Fig relish

Chutneys

Tomato chutney

Hot mango chutney

Indian mango chutney

Fruit preservesDamson cheese

Gooseberry cheese

Quince cheese

JelliesDamson jelly

Mint jelly

Redcurrant jelly

Sauces Mint sauce

Dill sauce

Tartare sauce

Horseradish sauce

Cumberland sauce

MayonnaiseAuthentic French mayonnaise is made with purely the best, naturalingredients to a traditional recipe. Dijon mustard adds depth andflavour, making it a wonderfully smooth mayonnaise

KetchupTomato ketchup

Spicy tomato ketchup

Brown fruit ketchup

Dressings & sauces

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Biscuits savouryDr. Karg3+3 wholegrain and seeds

Classic 3-seed

Emmental and pumpkin seed

Olive and rosemary

Seeded spelt

Sesame and linseed

Spelt muesli

Spelt with Emmental cheese

Tomato mozzarella

RyvitaCrackerbread

cheese, original, pepper, wholegrainCrackers

black pepper, golden rye Crispbread

cracked black pepper, dark rye, fruit crunch, hint of chilli,Mediterranean, multigrain, original, pumpkin seeds and oats,sesame, sunflower seed and oats, sweet onionThins

Cheddar and cracked black pepper, multi-seed, sundried tomatoand herb, sweet chilli

Nairn’s Oat cracker thins

Oatcakes

cheese, cracked black pepper, fine milled, herb and pumpkin, mini,organic, rough, sunflower and pumpkinOaty bakes

caramelised onion, cheese, sweet chilli

Deep black charcoal hearts

Earthy beetroot and horseradish shards

Firey and flavoursome jalapeño melts

Intense and tangy Stilton melts

Many shaped miscellany of biscuits for cheese

Mellow and moreish pumpkin and sesame flats

Rich and flaky melts

Strong and spirited cheese and multi peppercorn flats

Subtle charcoal and sesame shards

Miller’sDamsels buttermilk wafers

Damsels charcoal wafers

Damsels wheat wafers

Harvest three fruit crackers

Harvest three nut crackers

Harvest three seed crackers

Toast cranberry and raisin

Toast hazelnut and pecan

Toast tomato and chilli

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Biscuits sweetBahlsen Choco Leibniz

caramel, chocolate orange, dark chocolate, double choc, milkchocolateChocolate Indulgence

First Class dark chocolate, First Class milk chocolate, Süße Lust,Waffeletten dark chocolate, Waffeletten milk chocolate Delightfully Light

Chokini, Delic, Deloba blueberry, Deloba redcurrant, KipferiHits of Happiness

cocoa crème, coconut, fun sticks, hazelnut, vanillaMessino

dark temptation, original PICK UP!

Milk chocolate

Caramel syrup waffles

Chocolate chunk biscuits

Chocolate oat crumbles

Chocolate wafer crispies

Chocolate wafer fingers

Chocolate wafer rounds

Cranberry crumbles

Dark chocolate gingers

Petticoat tail shortbread

Stem ginger biscuits

Strawberry and white chocolate biscuits

Triple chocolate chunk biscuits

Jules DestrooperAlmond Florentine

Almond thins

Almond thins enrobed with dark chocolate

Apple thins

Butter crisp

Butter waffle

Cashew and orange thins

Chocolate covered biscuits with crispy rice

Chocolate thins

Cinnamon biscuit enrobed with chocolate

Cinnamon butter thins

Ginger thins

Hazelnut Florentine with crispy rice

Lace biscuits with cashew nuts

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CrispsBurts Hand Fried potato chipsFirecracker lobster

Pesto

Sea salt

Sea salt and crushed black pepper

Sea salt and malted vinegar

Thai sweet chilli

Vintage Cheddar and spring onion

White

DoritosBBQ rib

Chilli heatwave

Cool original

Hint of lime

Jalapeño fire

Lightly salted

Tangy cheese

Why not pair with…Cool sour cream

Flamin’ BBQ

Hot salsa

Mild salsa

Nacho cheese

Red pepper and paprika

Red pepper and pepperoni

or take a look at our Mexican range in the International Foods section!

KettleBakes chips

Cheddar and roasted tomato, Hickory honey BBQ, sea salt, seasalt and vinegar, sour cream and onionKrinkle Cut™ chips

buffalo bleu, classic BBQ, salt and freshly ground pepper, sea salt,sweet chilli garlicOrganic chips

country style BBQ, salt and freshly ground pepper, sea salt, sweetchilli garlicPotato chips

backyard BBQ, Cheddar beer, honey Dijon, jalapeño, jalapeñoJack, maple bacon, New York Cheddar, sea salt, sea salt andvinegar, sour cream and onion, spicy Thai, sriracha, sweet & salty,sweet onion, unsaltedReduced fat chips

salt and freshly ground pepper, sea salt, sea salt and vinegarTortilla chips

nacho cheese, salsa picante, toasted corn, zesty ranch

PringlesCheese and onion

Hot and spicy

Original

Paprika

Prawn cocktail

Roast chicken and herbs

Salt and vinegar

Smokey bacon

Sour cream and onion

Texas BBQ

Thai sweet chilli

Xtra cheesy nacho cheese

Xtra kickin’ sour cream and onion

Xtra saucy BBQ

Xtra spicy chilli sauce

Tyrrells CrispsFurrows potato crisps

mature Cheddar and pickled onion, sea salt and vinegar, sea salted Potato crisps

beach BBQ, lightly sea salted, lobster with chilli and garlic, matureCheddar and chives, naked, sea salt and cider vinegar, sea saltand cracked black pepper, smoked paprika, Sunday best roastchicken, sweet chilli and red pepper, Worcester sauce andsundried tomatoSwanky veg

candy stripe beetroot with red beetroot and blue potato, orangesweet potato with golden beetroot and carrot and parsnip, purplesweet potato with beetroot and golden beetroot and parsnip, tarowith golden beetroot and purple carrot and parsnipVegetable crisps

beetroot with parsnip and carrot and a pinch of salt, beetroot withsea salt, crinkly veg, parsnip with black pepper and sea salt

Walkers SensationsCrackers and poppadums

lime and coriander chutney, Peking spare ribPotato crisps

caramelised onion and balsamic vinegar, Mexican fiery sweetchipotle, roast chicken and thyme, smoked Monterrey chilli withgoat’s cheese, southern style BBQ, Thai sweet chilli, vintageCheddar and onion chutneySavoury snacks

Bengali spice coated peanuts, Californian honey and salt oven roastedpeanuts, Chinese Szechuan pepper coated peanuts, Japanese teriyakirice crackers and coated peanuts, Mediterranean rosemary and garlicoven roasted cashews, Mexican smoked chilli coated peanuts,Spanish smoked paprika oven roasted cashews and almonds, Tuscansun ripened tomato and basil oven roasted peanuts

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NutsAcorns

Almonds

Beechnuts

Brazil nuts

Candlenuts

Cashews

Chestnuts

Hazelnuts

Macadamia nuts

Monkey nuts

Peanut

Pine nuts

Pistachio

Walnuts

SeedsAnis seeds

Chia seeds

Coriander seeds

Cumin seeds

Dill seeds

Fenugreek seeds

Fennel seeds

Flaxseeds

Hemp seeds

Linseeds

Mustard seeds

Poppy seeds

Pumpkin seeds

Rapeseeds

Sesame seeds

Sunflower seeds

Dried fruitApples

Apricots

Bananas

Blueberries

Cherries

Cranberries

Currants

Dates

Figs

Ginger

Goji berries

Kiwifruit

Lemons

Mangoes

Nectarines

Oranges

Papaya

Peaches

Pears

Persimmons

Pineapples

Plums

Prunes

Raisins

Strawberries

Sultanas

Tomatoes

CerealsDorset CerealsGranola berry, chocolate, honey, oatMuesli classic fruits with roasted nuts and seeds, FantasticallyFruity, Gloriously Nutty, hazelnut and brazil nut, Heavenly High Fibre,Lovely Organic, luscious berries and cherries, Perfectly Balanced,raspberry and apple, Simply Delicious, Simply Fruity, Simply Nutty,spelt with fruit and nutPorridge gingerbread, honey, oat and barley, raspberry

Jordans Country Crisp

chocolate, chunky nuts, flame raisins, honey and nut, raspberries,strawberries, super berryCrunchy Oat granola

fruit and nut, raisin and almond, tropical fruitsMuesli

apple and sultana, cranberry and pumpkin seed, fruit and nut,natural, nut and seed, red apple and raisin, truly fruityPorridge chunky traditional, organic, quick and creamySuper granola 3 seeds, berry, fruity, nuttyWheat bran

Wheatgerm

Wilkin & Sons Ltd.Conserves

apricot, apricot with Armagnac, black cherry, blackcurrant, cherry,cranberry with Cointreau, damson, damson stoneless, Early Riversplum, East Anglian strawberry, ginger, green fig, green gooseberry,greengage, Jubilee strawberry, Little Scarlet strawberry, loganberry,Morello cherry, mulberry, organic apricot, organic blackcurrant,organic raspberry, organic strawberry, peach, quince, raspberry,raspberry seedless, raspberry with Drambuie, rhubarb with ginger,strawberry, strawberry with champagne, Sweet Tip raspberry,Timperley early rhubarb with vanilla, Tiny Tip raspberry, Tiptreestrawberry, Victoria plum, wild blueberryJellies

blackberry, blackcurrant, crabapple, cranberry, medlar, quince,redcurrant, strawberry Marmalades

Crystal orange, grapefruit, lemon, lime, no peel, Old Time orange,orange and lime, orange and tangerine, orange jelly, orange withginger, orange with malt whiskey, organic orange, St. Clementsorange and lemons, Tawny orange, three fruits, Tiptree orange

HoneyComvita UMF 5+ Manuka honey

Comvita UMF 10+ Manuka honey




Pure Manuka honey lozenges

Jams & spreads Alain MilliatJuices

Black Krim tomato, carrot, Ciaculli mandarin, Cox’s apple, Morellocherry, pineapple, pink cabernet grape, red merlot grape, redtomato, rhubarb, white sauvignon grape Nectar

apricot, banana, damson plum, lychee, mango, Mara des boisstrawberry, Mirabelle plum, Noir Bourgogne blackcurrant, passionfruit, redcurrant, strawberry, summer pear Williams, white peach,wild blueberry, wild vineyard peach, yellow peachJams

apricot Bergeron, blonde orange marmalade, green tomato,Morello cherry, Muscat Alexandria grape, Noir Bourgogneblackcurrant, purple fig, Quetsch plum, raspberry Mecker, Senganastrawberry, wild blueberry, wild vineyard peach

Bonne MamanCompotes apricot, cherry, peach, rhubarb Conserves

apricot, berries and cherries, black cherry, blackcurrant, confiturede caramel, damson plum, fig, peach, raspberry, strawberry,strawberry and wild strawberry, wild blueberryMarmalades bitter orange, lemon, mandarin, three citrus fruits

Frank Cooper’s MarmaladesFine cut Oxford

Original coarse Oxford

Oxford orange with ginger

Vintage Oxford

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Bread & pastriesPastries ready to bake from frozenChausson aux pommes

Croissant mini, organic, originalDanish pastry cinnamon, citron and mint, cream, Matcha greentea with cranberries, pralineDanish pastry selection

Macaroons caramel, chocolate, Corsican lemon, pistachio,raspberry, vanillaPain au chocolat mini, organic, originalPain aux raisins mini, originalPanier apple tart, apricot, mango, Morello cherry, raspberry,strawberryDanish pastry selection

Panier selection

Petits fours apple tart, apricot and honey, apricot compote,Bergamot tea and cranberry, chocolate, coconut and passion fruit,cranberry, cream cheese, D’Isigny caramel, fromage frais andraspberry, ginger and chocolate, hazelnut and almond, lemoncream and semolina, lemon tart, macadamia, orange and cocoa,pear tart, pecan, pineapple and passion fruit, pistachio and Morellocherry, praline, salted caramel, yuzu Viennoiserie selection mini, original

Individual breads and rolls ready to bake from frozenFinedor

black olives and thyme, plainPain campagne

Pain multicereal

Pain with fruit

Pavé rustic

Petit pain with green olives

Individual breads par-baked Carré grains and cereals, organic, rusticFlûte black olives, campagne, plain, rusticPavé campagne, poppy, sesame, tomato and basil

Bread par-baked Baguette grains and cereals, ‘la 1778’, ‘la Campagnarde’,‘la Moisson de Céréales’, organic, Parisian, poppy, rustic Citron and thyme bread

Garlic and mint bread

Island curry bread

Losange diamond grains and cereals, plain, poppy, sesameNori seaweed breed

Pavé ciabatta green olives, plain, tomato and basil Sundried tomato bread

White bread

We also source a large range of gluten, yeastand wheat-free products to replace traditionalbreads and pastries. Take a look at our Dietarysection for some ideas on getting aroundallergies and specific diet requirements.

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Baking White flourFinest bakers white bread flour No.1

French white flour Type 45

French white flour Type 55

Italian white flour Type 00

Organic Italian ciabatta flour

Organic self raising white flour

Organic strong plain flour

Organic white spelt flour

Seeded white organic flour

Soft cake and pastry organic white flour

Traditional organic white flour

Untreated organic white flour No.4

Wholemeal flourExtra coarse organic wholemeal flour

Organic 100% wholemeal flour

Organic self raising stoneground wholemeal

Organic spelt wholemeal flour

Organic stoneground 100% whole wheat flour

Stoneground 100% wholemeal flour

Stoneground organic wholemeal flour

Very fine ground organic 100% wholemeal pastry flour

Rye flourCut malted rye grains

Organic chopped rye for pumpernickel

Organic dark rye flour

Organic light rye flour

Specialty flour5 seed no flour blend

Medium Atta flour

Organic buckwheat flour

Organic chestnut flour

Organic Irish soda coarse brown bread flour

Organic light malt house flour

Organic malted wheat flakes

Organic medium oatmeal for biscuits

Organic pinhead oats for porridge

Organic semolina

Organic three malts and sunflower brown flour

Organic wheat germ and bran

Sunflower and wheat flour

Swiss dark flour

Yeast & extrasOrganic baking powder

Organic dried yeast

Organic fresh yeast

Flour One loaf strong white flour

One loaf strong wholemeal flour

Plain flour

Premium white bread flour

Self raising flour

Strong white bread flour

Strong wholemeal bread flour

Sungold pastry flour

Wholemeal bread flour

Bread mixes Cheese and onion bread mix

Chilli bread mix

Ciabatta bread mix

Garlic and rosemary focaccia bread mix

Malt and seedy bread mix

Malty bread mix

Mixed grain bread mix

Naan bread mix

Oat and linseed bread mix

Parmesan and sundried tomato bread mix

Scofa soda bread mix

Sunflower bread mix

Cake mixesCarrot cake mix

Chocolate fudge cake mix

Ginger cake mix

Madeira cake mix

Toffee cake mix

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Sugar Tate & LyleDark muscovado sugar

Dark soft brown sugar

Demerara sugar

Golden caster sugar

Golden granulated sugar

Golden syrup sugar

Icing sugar fondant, original, royalJam sugar

Light at heart sugar and stevia blend brown, white Light muscovado sugar

Light soft brown sugar

Pectin sugar

Preserving sugar

Can à SucBalls amber, ebony, whiteBlocks amber, ebony, whiteButterflies amber, whiteCabochon amber, ebony, individually wrapped, whiteCandy stick brown, brown mini, individually wrapped, white, white mini Candy stick stand

Coffee beans amber, ebony, whiteFlowers amber, ebony, whiteGinkgo leaves amber, ebony, whiteHanging birds ebony, whiteHearts amber, ebony, individually wrapped, whiteKiss curl hanging hearts amber, ebony, red, whiteLace print ebony, whiteMoons amber, ebony, white

Moucharabieh ebony, whiteRoses amber, pink, individually wrapped, whiteSquare print amber, ebony, individually wrapped, whiteSticks amber, ebony, whiteTeapot amber, whiteWhite edelweiss

Various sugar bowls and stands available with refills

La PerrucheIrregular sugar lumps golden brown, whiteCassonade golden brown

100% golden brown pure cane sugar lumps big, small

Flavoured sugarApricot, Bergamot, blackberry, blueberry, café, caramel,

cassis, chocolate, cinnamon, citron, crème brulée, Génépi,

ginger, green apple, grenadine, lavender, Mirabelle plum,

Morello cherry, nuts, orange, Panettone, peach, pistachio,

poppy, raspberry, rose, strawberry, Tiramisu, vanilla, violet

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Flavourings Fruit purée Apricot

Banana

Blackberry

Blackcurrant

Blueberry

Calamansi

Exotic fruit

Fig

Goji

Granny Smith apple

Grapefruit

Guava

Kiwi

Lemon concentrate, crushedLychee

Mandarin

Mango Alphonso, plainMelon

Mint

Mirabelle plum

Orange Blood, concentrate Passion fruit

Peach prickly, ruby, white, William, yellowPineapple

Quince

Raspberry

Red sour cherry

Red summer fruits

Redcurrant

Soursop

Strawberry Mara des bois, Senga, wild

Fruit coulisApricot

Exotic fruit

Raspberry

Red summer fruits

Fruit zestLemon

Lime

Orange

Flavourings & aromas Coffeebean extract

Eau de fleur d’oranger

Eau de rose

Natural flavour banana, caramel, Cassis, orange, pistachio,raspberry, rose, strawberry, vanilla, violetVanilla extract

Food colouringLes Artistes bilberry purple, black, botanical green, caramelbrown, chocolate brown, deep blue, lemon yellow, marshmallowpink, natural orange, poppy red, prairie green, sky blueFor chocolate blue, green, red, yellowMatcha green tea powder

Sparkling bronze, silver, gold

Flavoured spheresBalsamic vinegar

Curaçao

Lemon and pepper

Raspberry

Shallots with vinegar

Strawberry

Yuzu green

Sweet without the sugar rush...Nectar or syrup from the agave plant native to Mexico has come into its own as a morenatural and less refined alternative to cane sugars and artificial sweeteners in recent years.Far sweeter than traditional table sugars, but with a much lower glycaemic index, agavenectar has garnered a reputation as the ideal product for dieters, diabetics and the healthconscious. The nectar provides bundles of sweetness, but none of the bitter afternotesor ‘sugar rush’ of artificial sweeteners. The health benefits of agave nectar, available in syrup and powdered form, rangefrom calming skin irritations and reducing infection to fighting enteric bacteria. Its glycaemicprofile is what has made agave products a favourite among doctors and healthprofessionals, as well as the wealth of essential minerals such as iron, calcium, potassiumand magnesium that are naturally found in the piña – or core – of the agave plant, whichis where the nectar comes from.

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Ice cream Fruit flavours for ice cream & sorbetApricot, banana, bilberry, blackberry, blackcurrant, Caipiroska,Campari and orange, cherry Amarena, cherry Marasca Morello,cherry wild Cilegia, fruits of the forest, green apple, kiwi, lemon,mandarin, mango Alfonso, Mediterranean lemon, melon,mojito, orange Agra, orange Blood Red, passion fruit, peach,peach and mango, pear, pineapple, pink grapefruit, pink guava,pomegranate, punch, raspberry, strawberry, strawberry wildFragolina, tropical tutti frutti.

Classic flavours for ice creamAlpen caramel, amaretto, apple pie smooth, banana blues,bubble gum blue, bubble gum pink, cappuccino, champagnepannacrema, cheesecake, chocolate and hazelnut, cinnamon,cinnamon biscuit, coffee chocolate liqueur, coffee mocha,cookie, creamy custard, crema Catalana, crème caramel,English trifle, espresso, ginger with pieces, honey and almondnougat, Irish cream, lemon , cream, light toffee, liquorice, mapleextract, marzipan, mascarpone cream, meringue, mint green,mint white, Panettone, plum cake, rum and raisin, tiramisu,toffee, Turkish delight, white chocolate truffle.

Classic & fruit Arabeschi ripplesAmarena cherry with pieces, Amarena cherry without pieces,apple pie, bilberry, brownies, cherry Bonita, chocolate andbiscuit, chocolate and cherry, chocolate and hazelnut rock,chocolate and hazelnut smooth, chocolate crunch, coconutcrunch, coffee crunch, crystal berry, elderberry, exotic, fig, figcaramelised, fruits of the forest, hazelnut, hazelnut cookie,honey almond chocolate crunch, kirsch cherry, lemon, lemoncookie crunch, mandarin, orange marmalade, passionfruit, peach, peanut butter, pistachio, plain chocolate,plum,pomegranate, praline hazelnut, rainbow, raspberry, redfruits of the forest, rhubarb, sea buckthorn, white chocolate,whole strawberry, wild strawberry.

Vanilla products for ice creamIndonesian vanilla extract, Madagascan bourbon vanilla, oldfashioned vanilla, Oro d’Oro vanilla, Panna Panna cream, Royalbourbon vanilla extract, Royal bourbon vanilla extractwith pods, vanilla classica, vanilla Mexico Superiore, vanillaPurissima, vanilla Supreme, vanilla Tahiti, vanilla with pods.

Nut products for ice creamCoconut, glazed chestnut, hazelnut Piedmont, hazelnut fine,hazelnut granulated, peanut butter, pistachio fine, pistachiogranulated, pistachio pure, pistachio Sicilia, roasted almonds,salty peanut, Sorrento walnut, walnut.

Liqueur products for ice cream & sorbetBrandy, Cointreau, Jamaican rum, Kirsch, Marc du champagne,orange brandy, whiskey.

StabilisersDiamante 50

the ideal base for dairy ice cream with a light, creamy structureDiamante 100

delicate milk flavour and high overrunLactose-free emulsifier stabiliser

for sorbets with a compact dry structure, warm to the palateSoya base for sorbets and gelato

a neutral diabetic base for sucrose-free sorbets and gelatoYoggi soft

for fresh tasting soft frozen yogurtYonice low fat yoghurt

with all the flavour, but less fat than frozen yoghurt

Ice Cream BrandsAmorino

Hagen Daas

Ben n’ Jerrys

Nice Azur

Other locally produced ice creams,

made to order

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Fields and meadows that once hummed with the buzz of the

bumblebee are, these days, notably quieter. It’s all too easy to

forget the importance of bees in the ecosystem, but their

impact on the human population and the global environment

is far more crucial than many would think.

According to the British Beekeepers Association, over a third of the

food we eat – and much of it essential in our diets – would not be

available without bees. About 70 different crops in the U.K. alone are

dependent on visits of bees, be that wild bees or those from

beekeepers. Bees are pollinators and facilitate the pollination of most

plant life, from the vegetable and fruit crops we depend on to the

plants that become to feed of livestock.

Modern farming practices and the introduction of GMO crops and

pesticides are some of the leading factors that are causing wild

populations of bees to fall dramatically. In the last few decades,

increased disturbance of the natural habitats and forage of bees has

seen countless wild colonies die out, with pesticides used prolifically

in agriculture also having a significantly detrimental effect on their

numbers.

‘If the bee disappeared off the surface of the globe then man would

only have four years of life left. No more bees, no more pollination, no

more plants, no more animals, no more man.’ This prediction, famously

misattributed to Einstein, is naturally cause for great concern. It is

suggested that without bees for pollination, over one hundred

thousand plants would not survive, many of which are critical for

human survival.

Save our

bees

More than just a

honey maker

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international foodsFrom the Americas through to Europe, theMiddle East and the very far East, we sourceproducts from the top to the bottom of theglobe to offer a range of international flavoursand inspirations that will surely get yourmouth watering.

With more and more clients requestingunusual and exotic fresh produce, we’ve puttogether an Asian fruit and vegetablesection. We of course cannot list every sprig,spruce and citrus fruit of the continent andthere will be some familiar names, butperhaps some that you haven’t heard of –bat nut, anyone?

We’ve been making the most of ourlocations in the Mediterranean to take a look

at the rich and varied products of theregion, creating a mezze, antipasti and tapasblend to showcase just a few of the fantasticdishes and ingredients found here; piquantcharcuterie cuts, grilled vegetables andcreamy dips. There’s a world of flavours onjust two pages.

No matter where you are, nothing is betterthan the taste of home. For the first time, wehave featured South African cuisine and havefocused in on the uniqueness of meatproducts that come out of this southernnation. Aside from sourcing the finestinternational ingredients for guests andowners, we understand that crew might bemissing their favourite snacks, drinks andsauces too!

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American foodsCerealsCap’n Crunch berries, original, peanut butterCheerios chocolate, originalCinnamon Toast Crunch breakfast treats, family sizeHoney Nut Scooters

Kellogg’s Apple Jacks

Kellogg’s Cinnabon Cereal

Kellogg’s Froot Loops

Kellogg’s Pop Tarts blueberry, brown sugar and cinnamon,cherry, chocolate chip, chocolate fudge, confetti cupcake, cookiesand cream, cookie dough, hot fudge sundae, s’mores, strawberry,wild berry, wild grapeLucky Charms breakfast treats, chocolate, family sizePebbles cocoa, fruity, marshmallowQuaker Instant Oatmeal cinnamon and spice, grits, original,maple and brown sugar, peaches and cream, strawberries andcreamReese’s Puffs

Tootie Fruities

Trix Fruitalicious

Chocolate & candyAltoids mints cinnamon, liquorice, peppermint, simply mint,wintergreenBartons Million Dollar chocolate bar creamy, darkHershey’s chocolate bar air delight, cookies’n’cream, milkchocolate, special dark, zagnut, 5th avenueHershey’s Kisses caramel, milk chocolate, peanut butterHubba Bubba tape original, mystery, sour green apple, tangytropical, triple treat Ice Breakers cinnamon mints, sour berry, sugar free sourJelly Beans 20 flavours, bertie botts, bubblegum, cocktailclassics, cotton candy, fruit bowl, gummi bears, hello kitty, icecream parlour mix, licorice bridge, mint crèmes, raspberries andblackberries, sizzling cinnamon, smoothie blend, sours, sunkistcitrus, superfruit, tropical mix, very cherry, wrecking ballJolly Rancher assorted sugar free, awesome twosome chews,cherry stix, cinnamon fire, crunch’n’chew, fruit chews, gummies,jelly beans, original hard, passion mix, sours bunnies, wild berryfruitsJunior Mints

Mentos cinnamon, rainbow, strawberryMilk Duds

Pop Rocks blue razz, bubblegum, cherry, chocolate, cottoncandy, grape, strawberry, tropical punch, watermelonReese’s big cup, crispy crunchy, dark, milk chocolate with peanutbutter, miniature cup, nutrageous, peanut butter cups, peanutbutter pumpkin, pieces, white peanut butter cupsSkittles blenders, darkside, dessert, riddles, sour, tropical, wild berryYork Peppermint Patties

Potato chips, snacks & pretzels Cheetos crunchy, flamin’ hot, jalapeño and cheddar, puffsCombos cheddar cheese pretzel, jalapeño cheddar tortilla, nachocheese pretzel, pepperoni cheese pizza, pizzeria pretzelHoney Graham crackers

Hostess Twinkies

Lenny & Larry’s muscle brownie bunch, caramel and walnut,cookies and cream, peanut butter, triple chocolate OREO brownie crème, chocolate crème, double stuf, golden,golden double stuf, heads or tails double stuf, mini bite size,original, peanut butter, triple doubleSaltine crackers

Snyder’s of Hanover pieces cheddar, honey and mustard, hotbuffalo wings, jalapeño, sea salt and black pepper, sourdough

PopcornBrach’s candy corn

Cracker Jack caramel coated popcorn and peanuts, original Creamy crunch popcorn

Jolly Tim Blast O Butter

Naturally coloured popcorn autumn haze with red and yellowkernels, black mountain, blue seas, fiery amber with gold andred kernels, golden butter, midnight blue, mixed popcorn, pinkblossom, rich ruby red Pop-a-cob baby white, midnight blue, golden butter yellow, richruby redRice popcorn baby white, baby yellow

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BakingAunt Jemima buttermilk complete pancake and waffle mix

Aunt Jemima complete pancake and waffle mix

Aunt Jemima corn bread mix

Aunt Jemima original pancake and waffle mix

Aunt Jemima Perfect Pancake pack

Bisquick pancake and baking mix

Bisquick Shake’n’Pour buttermilk pancake mix

Cake Mate decorating decors

Icing & frostingBetty Crocker cupcake icing buttercup yellow, chocolate, cloudwhite, petal pink, sunset orangeBetty Crocker frosting lemon, rainbow chip, rainbow sprinkle,rich and creamy chocolate, vanilla, whipped chocolate, whippedcream, whipped cream cheese, whipped fluffy white, whippedstrawberry mistDuncan Hines frosting creamy cheese, creamy home styleclassic premium vanilla

Jell-O & pie fillingsBanana cream, butterscotch, cheesecake, cherry, cookies andcream filling, Devil’s Food, grape, lemon, lime, orange, Oreo, peach,pistachio, raspberry, strawberry and banana, sugar free chocolate,sugar free vanilla, vanilla

Jams & spreadsHershey’s syrup chocolate, grape, strawberryJif creamy peanut butter

Jif extra crunchy peanut butter

Kraft Miracle Whip

Marshmallow Fluff raspberry, strawberry, vanillaMississippi Belle creamy peanut butter

Smucker’s chocolate fudge, Goober grape, Goober strawberry,hot fudgeWelch’s grape jelly

Welch’s Squeezable Concord grape jam

Pickles & relishesAmerican Heinz hamburger dill chips, hot dog relish, kosher dillspears, sweet cucumber relish Mezzetta habanero peppers, hot banana wax peppers, hot cherrypeppers, hot chilli peppers, slices tamed jalapeño peppers

Sauces, seasonings & dressings Al sauces Chicago steakhouse marinade, New York steakhousemarinade, steak sauceBella Cucina pesto walnut and sage, artichoke and lemon,pistachio and mintBrianna’s dressing with Asiago Caesar, blue cheese, Dijon honeymustard, French vinaigrette, ginger mandarin, lively lemon tarragon,poppy seed dressingBudweiser sauce BBQ, honey BBQ, smoked BBQ, steak DrPepper marinadeGulden’s mustard spicy brown mustard, zesty honey mustardHeinz chili sauce, cocktail sauceHidden Valley Ranch salad dressing

Mott’s apple sauce

Stubb’s beef marinade, chicken marinade, Hickory liquid smoke,Mesquite liquid smoke, mild BBQ, original BBQ, pork marinade,spicy BBQ, sweet honey pecan BBQSweet Baby Ray’s sauce BBQ sauce, honey BBQ sauce, honeychipotle BBQ sauce, sweet’n’spicyTaco Bell mild salsa, seasoning

SodaA&W Cream soda

Coca Cola classic, cherry, diet lime, vanilla, zeroCrush grape, orangeDr Pepper cherry, classic, dietFanta grape, orange, pineapple, strawberryFresca diet black cherry, original citrus, peach citrusMinute Maid fruit punch, lemonade, pink lemonadeMountain Dew

Pepsi diet, Throwback, wild cherryWelch’s grape soda

Other drinksA&W Root Beer diet, glass bottle, originalCrystal Light powdered drinks natural lemonade, pinklemonade, raspberryKool Aid blue raspberry, cherry, grape, jammers, kiwi, lemonade,mandarin and tangerine, orange, peach and mango, strawberry,tropical punchSnapple iced tea

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Asian fruit & vegetablesCarambola Also known as star fruit. Native to many regions in south east Asia, carambola is a prettyfive pointed fruit that when sliced appears in a star-like shape.All of the fruit is edible and the most popular way to eat them inAsia is straight from the tree although they make stunninggarnishes and plate decorations. Good levels of fibre and vitamin C.

Chinese cabbage & mini Chinese cabbageKnown as Napa cabbage, Brassica Rapa and celery cabbage. Shred, add to soups, used as a wrap, stir fry or steam. Chinesecabbage is a very versatile green with great health givin properties. Low in calories and high in protein, vitamins A and C.

DurianAlso known as the world’s smelliest fruit.It might not sound like a particularly appetising reputation tohave, but the durian’s strong odour that can even be smeltwhen the husk is intact is what stands this fruit apart from allthe others; for some is it a pleasing sweet fragrance, but thereare plenty of people who find the aroma overpowering and, ina word, revolting. Serve with sweet dishes or rice. High in potassium, fibre and vitamins B and C.

Finger limesAlso known as citrus caviar. Until recently, this traditional Australian bush food was prettymuch unheard of on the global stage. Its popularity as aseasoning and garnish has since soared, with the hundreds oftiny, juicy balls inside the lime-like skin adding a vibrant dash ofcolour and zingy citrus flavour to a whole host of dishes.From pale greens and pinks to an almost deep blue greenshade and purple hues, the finger lime is believed to have thewidest colour spectrum of all citrus plants. Boasts folate, potassium and vitamin C among itsnutritional values, but you’d have to eat a lot to make adifference.

Fresh gingerAlso known as ginger root. This tuber, from the same family as turmeric, cardamom andgalangal, is unmistakeable with its bulbous growths and lightbrown to almost silvery skin. Fresh ginger has a particularlypungent aroma, infused with pepper and lemon, but quiteunique. Good all round levels of vitamins B and C as well asmagnesium and potassium.

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Gobo rootAlso known as bardana and greater burdock root. Gobo root is very crisp and tastes sweet with a mild andpungent flavour. The roots can have a slight muddiness andharshness, but this can easily be reduced by soaking theshredded roots in water for between five and ten minutes. Good levels of essential minerals such as calcium, iron,magnesium, potassium, manganese and sodium.

Ginseng Also known as ginnsuu. Historically used for medicinal purposes, ginseng is easilyrecognised through its human-like appearance. It is most oftenavailable dried, whole or sliced and although the leaves are lesshighly prized, they are also used in herbal teas and energy drinks. Great for building up stamina and strength, concentrationand memory and is also reputed to help alleviate stress,depression and anxiety. It is a natural immune systembooster.

Kumquats Also known as cumquats. Borne of a small fruit bearing tree, kumquats resembleoranges, but are smaller and more oval in space. The flesh of akumquat is dry and has a sharp flavour, while the skin is sweeter.The entire fruit is edible and its two distinct flavours lend it toboth sweet and savoury dishes. Great for fibre and vitamin C.

LemongrassAlso known as citronella grass and fever grass. A native to India, but widely used in a variety of Asian cuisines,lemongrass can be used dried, powdered or fresh to instil a

subtle citron taste. Lemongrass looks similar to fat springonions, but is distinctly woodier and firmer. High in potassium, iron and magnesium.

Lauki Also known as bottle gourd and calabash. The Lauki is believed to be one of the oldest cultivatedvegetable, although it is likely it was originally intended as awater carrier rather than a foodstuff. It is frequently used incurries, stir fries, soups and in chutneys throughout Asia. Rich in fibre, vitamin C, zinc, iron and magnesium.

LonganAlso known as euphoria fruit.Literally translated as the ‘Dragon’s Eye’, the black to brownseed of the Longan peels back to reveal a translucent flesh.When fully matured, the shell becomes more like bark and canbe popped open with easy access to the lychee-tastinggrape-like fruit inside. Longan fruit has long been a feature inherbal Chinese anti-aging and sexual health tonics. They are be-lieved to help eye function, relieve stress and give skin a glowingappearance. Rich in vitamin C, potassium and fibre.

Lotus rootAlso known as Asian lotus and renkon. Beneath the beautiful lotus flowers that float on water is actuallya crunchy, sweet root that is perfect cooked in a variety of ways.It makes a decorative addition to plates thanks to its floral likearray of interior holes. Decent amounts of vitamin C, calcium and magnesium.

Left to right: Top: Carambola, Finger limes, Durian. Bottom: Kumquats, Longan, Lotus root.

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Pak choi & mini pak choiAlso known as Chinese chard, Chinese Mustard, celerymustard and Bok choy. Both full size and mini Pak Choi leaves are delicious when friedwith mushrooms or bamboo shoots, although smaller varietiestend to be the tenderest. Pak Choi can be eaten raw, but isbest briefly cooked. High in vitamins A and C.

Pomelo Also known as shaddock and lusho fruit. This southeast Asian citrus fruit holds the title as the largest inthe genus. It varies between pale green and yellow when ripewith a sweet white or sometimes pink flesh that is protected bya thick rind. Often weighing in at around 1.5kilograms, thepomelo tastes like a sweet, mild grapefruit with none of thebitterness. Sprinkle with salt to bring its flavours alive in a salad. Great source of vitamin C.

Pitaya Also known as dragon fruit. This is a beautiful pink red fruit with a white or sometimes pinkflesh and lipid rich pips that produce dazzling flowers. The flesh,which is eaten raw, is mildly sweet and low in calories, while theseeds have a nutty taste, but are indigestible unless chewedthoroughly. Its flowers can be eaten or steeped as tea. Strong sources of fibre, vitamins B and C, omega-3 andlycopene.

Radish Also known as daikon and mooli. The green and white radishes of Asia have many of the qualitiesof the carrots that Europeans are familiar with. They are almosttasteless in flavour yet help to provide substance to a dish. Whether used seasoned in salads or with a vinaigrette dressingto accompany sashimi, these radish shouldn’t be used withovertly strong flavours. Good levels of fibre, essential minerals and vitamin C.

Sweet potato Also known as yam. A creamy tuber with flavours varying between sweet and slightlypicante. Sweet potatoes can come with a range of colouredflesh, from orange to purple, white and yellow. They hail fromtropical climates all around the world and their used reflect thisdiversity; mash, bake, roast, add to risottos or soups. Thesweet potato is one of the most nutritionally rich vegetables.Exceptional levels of vitamins A and C as well as fibre.

Tsi kwa Also known as the hairy melon, winter gourd and fuzzygourd. Fuzzy when young, but gradually maturing into a fruit with awaxy coating, Tsi kwa is best eaten young when it offers asweet flesh. In countries such as Vietnam and China it is usedin soups and stews, primarily with beef or pork. Good levels of vitamin C, fibre, calcium and other essentialminerals.

TaroAlso known as malangas, arrow root, dasheen andcocoyam.A root vegetable used by many different cultures, the naturalsugars in taro impart a sweet, nutty flavour in dishes. It is usedin much the same way as potato and must be thoroughlycooked prior to eating. Exceptional amounts of fibre and good levels of essentialminerals.

Water CaltropAlso known as water chestnut, buffalo nut, bat nut anddevil pod. These ornate seeds, bore of an aquatic plant that grows in slowmoving water in temperate parts of Asia and Africa, are starchywith similar tastes to chestnuts. Rich in a range of essential minerals.

Ya pear Also known as Chinese white pear.These northern China natives are known for their delicatelycrunchy, juicy flesh. Their taste is described as a blend of roseand pineapple. They are typically used as the first fruits givento young children and are believed to hold hypoallergenicqualities and many antioxidants. Good source of vitamin C and copper.

Left to right: Pomelo, Pitaya, Sweet potato.

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Savoury biscuitsArnotts Shapes BBQ, cheese and bacon, chicken crimpy, pizzaSakata Original rice crackers BBQ, plain

Sweet biscuitsArnotts chocolate mint slice

Arnotts Tim Tams chewy caramel, dark chocolate, doublecoated, original, whiteGriffins mallow puffs, malt, original candy squiggles, toffee popsoriginal

Crisps and snacksBluebird burger rings, Cheezels, Cashuns, Twisties cheese,Twisties chicken, Grainwaves sour cream and chives, green onion,chicken

ConfectionaryAeroplane jelly berry blue

Allens Chicos, Fantales, Frogs Alive, Jaffas, Milkos sticks,Minties, party mix, Redskin sticks, ripe raspberries, Snakes alive,strawberries and creamCadbury black forest, Buzz bar, caramel chew, Caramello Koalas,cherry ripe, chocolate fish, Europe nougat honey log, Europesummer roll bar, Freddo strawberry, Mighty Perky Nana, Moro bar,Peppy chew, picnic bars, Pinky bar, Pixie caramel bar, Rocky Road,snack barsK Bar blackberry, lemon, lime, orange, pineapple, raspberryNestlé Chokito, Golden Rough, KitKat chunky with cookies andcream, mint patties, peppermint crisp, violet crumbleOvalteenies

Pascall Clinkers, Eskimos, jet planes family pack, pineapple lumpsWonka chewy gobstoppers, Fab sherbet fizz, fruit Tingles pack,gobstoppers longlasting, grape and strawberry Nerds, liquoriceraspberry twists, Nerdalicious grape sticks, Nerds fun pack, Nerdsrope, pink and orange Nerds, Redskins, toffee apple

Dry goodsActive Manuka honey original, blackcurrant, boysenberry,kiwifruit, raspberryChicken salt Anchor, MitantiDiamond rice risotto chicken

ETA BBQ sauce

Kaitaia fire chili pepper sauce

Australian & New Zealand foods

Maggi onion soup

Masterfoods BBQ sauce

Organic honey dew

Promite

Sanitarium Weet Bix

The Burning Mouth sauce

Vegemite

Watties creamed corn

White Wings pavlova magic

DrinksBundaberg blood orange café, ginger beer, guava café,lemon lime and bitters, pink grapefruit, root beerCottees lime cola, raspberryFresh Up apple and feijoa, apple and lime, apple and mango, apple and orange, original apple juiceL&P

Passiona

Solo

Alcoholic beverages42 Below vodka feijoa, kiwifruit, Manuka honey, original, passion fruitBundaberg rum

Coopers ale pale, sparklingCarlton bottles cold, draughtClarise Brut, roséCrown lager

DB draught, Export GoldJames Boags premium

Lindauer Fraise

Lion Red

Little Creatures

Monteiths black, Celtic, Golden, original, Pilsner, Radler, summer alePure Blonde

Speights

Steinlager Pure

Tooheys extra dry, new Tui

Victoria Bitter

XXXX Gold lager

Chinese foodsNoodles Bean thread noodles Semi-transparent and made from mungbean flour, bean thread noodles are mild and slightly elastic intextureEgg noodles Made with wheat flour and available fresh or driedand in a variety of widths, lengths and flavoursRice noodles Made with long grain rice flour and available in arange of thicknesses

TofuSilken tofu This type contains the highest levels of moisture of allfresh tofu and is undrained and unpressed. It has a texture similarto that of fine custard and is often served as a dessert or withsweeter dishes, although spicy pickles and vibrant soy sauces alsocomplement its flavourFirm tofu With the firmness of raw meat, firm tofu is the more solidform and it bounces back readily when pressed. Drained andpressed, firm tofu still contains a considerable amount of moistureand may sport a textured appearance from the muslin cloth usedto form its shape

Soya sauceAmoy Supreme dark, lightAyam honey soy

Habhal Kicap Manis salty, sweet, thickHealthy Boy sweet, thick, thinKikko Soy all purpose, less salt, sweet, tamariPrb dark, gold label, light, mushroomWjs premium aged

Woh Hup Superior dark, light

Oils & vinegarsRice vinegar black, brown, whiteCrab fat in oil

Chilli oil crispy prawn, plainCoconut vinegar

Groundnut oil

Peanut oil

Peppercorn oil

Pure extra virgin coconut oil

Red vinegar

Sesame oil toasted, untoasted

SaucesAbalone sauce

Banana sauce

Black bean and ginger sauce

Black bean sauce

Bull Head shallot sauce

Char Siu sauce

Chow Mein sauce

Fish sauce

Fruity sauce

Garlic and chilli sauce

Garlic and ginger sauce

Garlic and spring onion sauce

Garlic honey sauce

Hoi Sin sauce

Korean style pepper sauce

Kung Po sauce

Lemon sauce

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Mango sauce

Mushroom sauce

Oyster sauce premium, vegetarianPeking Duck sauce

Peking Hoisin BBQ sauce

Plum sauce

Satay sauce

Shrimp with chilli sauce

Singapore noodle sauce

Smoked fish chilli sauce

Spicy chilli sauce

Sukiyaki sauce

Sweet and sour sauce

Szechuan spicy tomato sauce

Tamarind sauce

Yellow bean sauce

PastesBagoong spicy paste

Blended sesame paste

Chilli and basil paste

Crushed bean paste

Fish chilli paste

Minced garlic paste

Papaya paste

Prawn noodle paste

Red curry paste

Shrimp paste

Soybean paste

Tamarind paste with seeds

Toban Jhan chilli bean paste

Yellow curry paste

MisoClearspring organic miso barley, brown rice, Hatcho, Mugi,sweet whiteMiso paste red, white, white with dashiMiso relish

Miso soup sachets

Tekka miso condiment

Panko, tempuraKaraage batter mix

Panko

Potato starch powder

Tempura batter mix

SpicesPowdered Nori

Sansho pepper

Shichimi chilli

Suihano rice seasoning

Wasabi powder

Frozen fish & seafood Abalone with shell

Black cod

Blanched clam

Breaded prawns

Goma Kurage Japan-style jellyfish

Hamachi fillet

Mackerel in vinegar

Orange masango

Peeled amaebi

Salmon sushi loin fillet

Sea urchin

Sliced cuttlefish

Sliced eel

Sliced octopus

Soft shell crabs

Sushi-sized prawns

Tobiko seasoned fish roe

Pickles & vegetablesAzuki beans

Daikon

Edamame

Japanese eggplant

Kimuchi

Lotus root dried, slicedMitsuba

Mushrooms enokitake, eringi, matsutake, maitake, nameko,hiratake, shiitake, shimeji, Wood EarPickled ginger

Sesame seeds black, toasted, whiteSushi ginger pink, white Umeboshi pickled plums

Wasabi dried, fresh, frozen

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Fresh Banana leaves

Beansprouts

Bullet chilli green, redChinese cabbage

Coconut

Coriander

Daikon

Galanga

Ginger

Green mango

Lemongrass

Mushrooms variousMustard leave

Pak Choy

Pandan leaves

PreservesBamboo shoots halves, in chilli, wholeDried Angelica root

Dried black moss

Dried lily bulb, flowerDried lotus leaves

Dried pearl barley

Dried Poria China wood

Dried seaweed

Fermented mustard

Fruit dried apricot, orange peel, plums, red dates, red fructus,lycii Fruit in brine baby corn, grapefruit, jackfruit, okra, sour mustardgreenFruit in syrup banana, boat lotus nut, ginger, jackfruit, longan,lychee, mango, rambutanLotus root

Mushrooms abalone, Bar Wong, black fungus, King Oyster,narcissus, Pagoda, shiitake, Wood Ear Pickled aubergine, cabbage, ginger, leek, lemongrass, lettuce,radish, shallots, turnip Salted black beans

Soya beans

Spinach leaves, puréeSugar cane

Water chestnut

Chinese-style meat & seafood Baby clams in chilli

Chinese pork sausage

Crab meat in brine

Dried anchovies, catfish, crayfish, sardines, shrimp, squidDuck portions

Mackerel with black beans, chilli, green curry, tamarind, tomatoMixed liver sausage

Sardines with chilli, hot peppers, soy, tomato,Shredded jellyfish

TeasBlooming flower variousChrysanthemum

Ginseng

Hojicha

Jasmine

Oolong

Peony

Prunella

Pu Erh

Rose

Left to right: Top: Coriander, water chestnuts, pandan leaves. Bottom: Pearl barley, soya beans, abalone mushrooms.

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Indian foodsBeans, lentils & pulses Aduki beans, Alubia beans, black eye beans, broad beans, brownchick peas, brown lentils, butter beans, cannellini beans, ChanaDal, chickpeas, green lentils, gungo peas, Malawi Toor Dal, mothbeans, mung beans, mung Dal Chilka, red cow beans, red kidneybeans, red lentils, Rosecoco beans, split peas, Urid Dal, Val beans

Ghee & oilAlmond oil

Butter Ghee

Castor oil

Chilli oil

Clove oil

Corn oil

Eucalyptus oil

Flaxseed oil

Goan coconut oil

Groundnut oil

Indian mustard oil

Linseed oil

Olive oil

Palm oil

Poppy seed oil

Pure butter Ghee

Pure vegetable Ghee

Sesame oi

Papads, poppadums & chapattis Amoy Supreme dark, lightAyam honey soy

Habhal Kicap Manis salty, sweet, thickHealthy Boy sweet, thick, thinKikko Soy all purpose, less salt, sweet, tamariPrb dark, gold label, light, mushroomWjs premium aged

Woh Hup Superior dark, lightSona Masoori

Oils & vinegarsChapatti flour medium, wheat, white, wholemealKhakhra fenugreek, Jeera, Masala, plainMini papads black pepper, garlic, green chilli, Jeera, PunjabiMasala, red chilliPoppadums black pepper, garlic, green chilli, Jeera, plain, PunjabiMasala

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sRiceBasmati broken, brown, platinum blue, premium, royal, silver,super, traditional, white pearl Goan

Ground rice

Idli

Long grain easy cook, PatnaMatta

Mumra puffed rice

Pawa thick, thinPonni

GrainCouscous white, wholemeal Pearl barley

Polenta coarse, fineSemolina coarse, extra coarse, fine Tapioca

Whole barley

Whole millet

PicklesAmla, aubergine, bitter gourd, Bombay duck, carrot, chilli (green,red), drumstick, garlic, gherkin, ginger, gongura, Gor Keri, greentamarind, gunda, karela, lime, mango, mango and ginger, onion,prawn Balchoa, rhubarb and mango, satranga, sweet turnip andcauliflower, tomato, turmeric

ChutneyBeetroot, Bhel Puri, Bombay, chilli, coconut, Dhokla, dry garlic, IdliDosa, lime, lime and chilli, mango, mint, onion, orange, Panipuri,papaya, pineapple, plum, samosa, strawberry, sweet chilli,tamarind, tamarind and date, tomato, papaya and orange

Essential herbs & spices ground/powder Aniseed ground

Bay leaves powder

Black salt powder

Caraway ground

Cardamom ground

Cayenne pepper ground

Chilli flakes

Chilli powder various strengthsCinnamon powder

Cloves ground

Coconut curry mix

Coriander ground, powderCumin ground, powder

Fennel powder

Fenugreek crushed, groundWhite pepper ground, powderZahter

Garam Masala

Garlic powder

Ginger ground, powderLemon pepper ground

Lime powder

Liquorice root powder

Mace powder

Mango powder

Mustard powder

Nutmeg ground

Paprika powder, smoked Pomegranate ground

Star anise powder

Sumaq

Turmeric ground, powderWhite chilli powder

Whole herbs & spicesAniseed

Bay leaves

Caraway seeds

Cardamoms black, greenCassia bark

Charoli seeds

Cinnamon bark

Cinnamon quills

Cloves

Coriander seeds

Cumin seeds

Fennel seeds

Fenugreek leaves

Kala Namak

Linseed

Lotus seeds

Mace

Melon seeds

Mustard seeds

Nutmeg

Onion seeds

Peppercorns black, green, whitePomegranate seeds

Saffron

Tamarind seeds

Turmeric

Left to right: Basmati rice, lime pickle, red chilli flakes

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Italian foodsAntipasti Anchovies in oil

Artichoke tapenade

Baby artichokes in olive oil

Capers in Lipari salt

Capers in Pantelleria vinegar

Cetara anchovy fillets

Frijarielli purple sprouting broccoli in sunflower oil

Green olive tapenade

Grilled artichokes in oil

Grilled aubergines in olive oil

Grilled courgettes in olive oil

Grilled peppers in olive oil

Grissini Torinese breadsticks

Involtini speck rolls with cheese, aubergines and peppers

Roasted La Padula peppers in brine

Ligurian Taggiasche olive paté

Peppers stuffed with tuna and capers

Piccalilli

Preserved garlic cloves

Preserved tomatoes in olive oil

Sundried tomato tapenade

Sundried tomatoes with Grana Padano

Tomato rolls filled with tuna

Tuna paté in olive oil

Vine leaves with meat

Vine leaves with rice

Yellow Datterini tomatoes in water

Morelli pastasWith wheatgermCalamari

Linguine

Paccheri

Penne

Spaghetti

Straccetti

Strozzapreti

Tortiglioni

Egg pasta all’Uovo with wheatgermGrattini

Straccetti

Tagliatelle

Tagliolini

With cereals100% kamut spaghetti

Double wheatgerm and fibre ricciolina

Fusilli with kamut

Maize penne

Maize spaghetti

Spelt tagliatelle

Strozzapreti

Tacconi

When it comes to the almost boundless world of old Italian

favourite, pasta, we could probably fill this whole catalogue

with descriptions and explanations of how different varieties

came to be!

The name and, ultimately, the translation can give away anything from

the appearance of a pasta to the city or village in which the pasta was

first created. From the quaint to the quirky, the names of pastas can

be the best indicator when it comes to unravelling the story behind the

‘little slices’ of fettuccine, the ‘knots of wood’ for gnocchi and the

slightly alarming ‘priest stranglers’ of strozzapreti.

On a wide scale, pasta can be roughly grouped into seven categories:

• Long extruded

• Ribbon cut

• Short cut extruded

• Decorative

• Irregular

• Minute

• Stuffed

But how do you tell the difference between a spaghettoni, a spaghetti

and a spaghettini if they all sound pretty much the same?

Many of the pastas that most people are familiar with come in a range

of forms that we are perhaps not so accustomed to. The rules are

simple and for the vast majority of cases, it is all in the ending.

• oni: thicker or larger

• ini/elle/ette: thinner or smaller

• ati/acci: rougly or badly cut

We source our pastas from classic pasta making houses such as De

Cecco, Barilla and Morelli, who we have chosen to feature here. You

will also find our near exhaustive range of freshly prepared pastas, but

if there is something specific you are looking for and haven’t seen,

please get in touch with your Client Manager.

Know your pasta

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Plain & flavouredBianca conchiglie

Bigoli

Bucatini

Capelli d'Angelo

Conchiglie

Coralli

Creste di Gallo

Ditali

Fusilli

Gnocchetti sardi

Gnocchi basil, original, pumpkin, spinachGramigna

Lasagne original, spinach, squid ink, tomatoLinguine original, spinach, squid inkMacaroni

Mezze maniche/penne

Garganelli

Orecchiette

Orzi

Paccheri

Pappardelle chestnut, original, sagePenne

Reginette

Rigatoni

Scialatielli

Sedanini

Spaghetti chitarra, original, spinach, squid inkStrozzapreti

Tagliatelle original, spinach, squid inkTagliolini lemon, original, spinach, squid inkTajarin

Tonnarelli

Trofie

Ziti

Flavoured pastaBlack squid ink linguine

Black squid ink spaghetti

Fennel rigatini

Garlic and basil linguine

Lemon and pepper linguine

Lemon and pepper pappardelline

Marjoram nozze

Nettle tagliolini

Olive fettuccine

Olive leaves with spinach

Porcini mushroom straccetti

Porcini mushroom tagliatelle

Red chilli linguine

Red chilli straccetti

Saffron linguine

Salmon tagliatelle

Tomato pappardelline

Truffle and porcini mushroom pici

Truffle tagliolini

Multicoloured pasta

Black squid ink and wheatgerm calamari

Black squid ink, red chilli and wheatgerm penne

Cocoa penne

Farfalle Italia

Five flavour farfalle

Linguine Italia

Rainbow tagliatelle

Red chilli penne

Spinach and tomato nichioni

Tagliatelle Italia

Fresh pastaPlease provide 48 hours’ notice as fresh pastas are made to order.

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Stuffed pastaCannelloni beef and pork, spinach, spinach and ricottaChestnut tortellini with pumpkin

Gnocchi spinach and ricotta, tomato and mozzarella, wild mushroomHalf moon with mushroom and garlic

Ravioli artichoke, artichoke and ricotta, asparagus, beef, blacktruffle, crab and mascarpone, four cheese, goats cheese, goatscheese and pine nut, goats cheese and red pepper, ham and ricotta,lobster, mushroom and ricotta, pea and mint, pork and beef,pumpkin, pumpkin and goats cheese, spinach and ricotta, sundriedtomato, wild mushroom, wild mushroom and tarragonRaviolini artichoke, asparagus, beetroot, crab and shallot, craband spinach, four cheeses, lobster, mozzarella and basil,mushroom, mushroom and pumpkin, porcini, pumpkin, red pepperand goats cheese, sea bass and monkfish, spinach and goatscheese, spinach and ricotta, sundried tomatoes, walnut andgorgonzola, wild mushroomTortellini artichoke, artichoke and parsley, asparagus, beef,beetroot, braised duck, four cheeses, goats cheese, goats cheeseand pepper, goats cheese and pine nuts, goats cheese andsundried tomato, lemon and ricotta, lobster, mozzarella, ossobuco,pea and shallots, pumpkin, shallots and goats cheese, spinach andricotta, spinach and wild mushroom, walnut and gorgonzola, wildboar, wild mushroom and ricotta, wild mushroom and tarragon

RiceArborio rice

Basmati rice

Carnaroli rice

Carnaroli rice with truffles

Couscous

Farro Monte Castello pearled spelt

Monte Castello lentils

Organic stoneground polenta

Organic Umbria pearl

Polenta fine ground Fioretto flour

Polenta Pignoletto Rosso

Polenta Taragna flour

Polenta Valsugana

Polenta with truffles

Vialone Nano rice

Wheat semolina

Wholegrain Venere black rice

Oil Albis New Harvest extra virgin olive oil

Bormano Taggiasca superior quality extra virgin olive oil

Castel di Lego extra virgin olive oil

Cibario olive oil

Coratina Cultivar extra virgin olive oil

La Barche Cru extra virgin olive oil

Leccino Cultivar extra virgin olive oil

Oilalà extra virgin olive oil

Opalino of Spring extra virgin olive oil

Organic Sicilian extra virgin olive oil

Ottobrata Early Harvest extra virgin olive oil

Senia Tonda Iblea extra virgin olive oil

Settimino Raccolto Precoce extra virgin olive oil

Taggiasca Q extra virgin olive oil

Salt, pepper & seasonings Atisale fine sea salt

Atisale rock sea salt

Black Anis Seeds

Black Sarawak pepper

Calabrian black anise seeds

Calabrian fennel pollen

Calabrian organic liquorice powder

Coarse sea salt from the Adriatic Sea

Dark red smoked Sarawak pepper

Dried Porcini from Umbria

Fine sea salt from the Adriatic Sea

Organic fennel seeds

Organic juniper berries

Sicilian dried oregano

White Sarawak pepper

Whole Calabrian dried chillies

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CharcuterieBresaola Rosa delle Alpi I.G.P. from Lombardia Capocollo Martina Franca from Puglia Coppa stagionata from Toscana Culatello di Zibello D.O.P. Corte Pallavicina

from Emilia Romagna Felino salami

Finocchiona from ChiantiFiocco di Prosciutto from Emilia Romagna Guanciale from Emilia Romagna Handmade fennel sausages

Handmade hot sausages

Handmade prosciutto Bocconcini sausages

Handmade rosemary sausages

Handmade sage sausages

Lardo Gombitelli from Toscana Manzo di Pozza from Toscana Mortadella from Lombardia Mortadella with pistachio from Lombardia N'duja Crespone di Spilinga from CalabriaPancetta arrotolata Salamata from Veneto Pancetta Rigatino from Toscana Pancetta Tarese Valdarno from ToscanaProsciutto Antiche Razze from Emilia Romagna

Prosciutto Cotto San Giovanni from LombardiaProsciutto di Parma Pio Tosini D.O.P.

from Emilia RomagnaProsciutto di Parma Pio Tosini D.O.P. on the bone

from Emilia Romagna Prosciutto San Daniele Trantalune from Friuli Salame Cervo from Lombardia Salame Cinghiale from Toscana Salame from ToscanaSalame from VenetoSalame Gentile Corte Pallavicina

from Emilia RomagnaSalame Mariola Corte Pallavicina

from Emilia RomagnaSalame Picante from FriuliSalame Strolghino di Culatello Corte Pallavicina

from Emilia RomagnaSalame Varzi D.O.P. from Lombardia Smoked Guanciale from VenetoSmoked Pancetta Valle del Sauris from Friuli Spalla Cruda Corte Pallavicina from Emilia RomagnaSpeck from Veneto

Left to right: Felino salami, prosciutto di parma, salami cervo

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Sake Dassai 23 Migaki Niwari Sanbu Junmai-Daiginjyo 16%Dassai 39 Migaki Sanwari Kyubu Junmai-Daiginjyo 16.1%Dassai Nigori sparkling sake 15%Ginjoyoshinokawa Niigata 15%Harushika Junmai-Daiginjo 15-15.9%Kikuisamu Sanjuroka Ninshu Junmai-Daiginjyo 15%Kubota Manju Niigata 15.5%Shirakabe Yamahai Ginjo 15.5%Sirataki Jozen Mizunogotoshi 14.5%Takashimizu Junmai-Daiginjo 15.5%Tosazuru Ginrei Senju Kochi 15.5%

ShochuBlack Kirishima 25%Jun Shochu 20%Kan-Noko 25%Kirishima 20%Mugi Shochu Shirashinken 25%Satsuma Shiranami Kurokoji 25%Uragasumi Umeshu 12%

Beers & other alcoholic beveragesAsahi Kuro Nama 5%Asahi Super Dry 5%Dento with plum 15%Kirin 5%Kishumongatari Mi Iri 14.5%Kissui vodka 40%Sapporo premium lager 5%Takara plum wine 10%

Pickles & vegetablesAzuki beans

Daikon

Edamame

Japanese eggplant

Kimuchi

Lotus root dried, slicedMitsuba

Mushrooms enokitake, eringi, matsutake, maitake, nameko, hiratake, shiitake, shimeji, Wood EarPickled ginger

Sesame seeds black, toasted, whiteSushi ginger pink, white Umeboshi pickled plums

Wasabi dried, fresh, frozen

Panko, tempuraKaraage batter mix

Panko

Potato starch powder

Tempura batter mix

SpicesPowdered Nori

Sansho pepper

Shichimi chilli

Suihano rice seasoning

Wasabi powder

Snacks & confectionary Clearspring organic brown rice crackers

black sesame, whole sesameIce cream

black sesame, chocolate chilli, chocolate and wasabi, green tea,plum wine, red bean, soy bean, wasabi Japanese rice cakes

black sesame, miso, sea vegetable, tamari garlic, teriyakiSorbet

lime and lemongrass, lychee, mango, pink guava and passion fruitSweet mochi

chocolate ganache, cocoa vanilla, coconut, green tea, mango,pineapple, raspberry, salted caramel, toasted sesame, yuzuWasabi nuts

Wasabi peas

Wasabi pumpkin seeds

Japanese foodsJapan’s cuisine is about impeccable presentation, clean flavours and fresh ingredients. A distinctive Japanese taste is an ‘umami’savouriness, which often occurs in fermented foods. The bonito fish is fermented into ‘katsuobushi’, which, combined with umamirichseaweed or kombu, creates dashi – the base stock in Japanese cooking. Fermented soy beans are another staple ingredient in the formof red miso, white miso and soy sauce which are all key ingredients in dressings, soups and dipping sauces.

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Featured ingredients

Dried black lime

Dried Persian black limes are mostcommonly used in slow-cookeddishes, infusing sauces with complexcitrus flavours. These dried blacklimes are made from ripe, green limesthat have been soaked in brine andleft to dry in the sun.

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Mahlab Mehlepi

The mehlepi spice is extracted bycracking open the cherry stones ofthe St. Lucie cherry tree andremoving the tiny seed kernel frominside. The mehlepi kernels can thenbe ground to a powder in a spice mill,releasing their distinctive, marzipansour cherry aromas.Traditionally, mehlepi is used toflavour Greek-American Christmascakes, with the flavours complimentingChristmas clove and nutmeg aromas.Mehlepi is also delicious in biscuitsand pastries or even used tointroduce an exotic spiciness to jamsand pickles.

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Gum mastic

The delicate pine resin and balsamicaromas of gum mastic crystals lendto both sweet and savoury cooking.The crystals are also famous for theirhealth benefits – they are thought tofreshen breath and have antioxidant,anti inflammatory and antibacterialproperties.

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Iranian saffron

Saffron is a highly prized spice and isknown as ‘vegetable gold’ because ittakes as many as 150 crocuses toproduce a single gram. Each purplecrocus flower produces three stigmas,which are handpicked, dried andlightly fermented.

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Ras el Hanout

Ras el hanout is a complex blend ofhot to sweet spices. Ras el hanoutuses a wide range of ingredients fromsavoury coriander through to aromaticKaffir lime and floral scented rosepetals. It is used to bring spicy, richand authentically Middle Easternflavours to tagines and tabbouleh.

Pickles & preservesCornichons

Dried apricots

Dried barberries

Dried black limes

Dried blackcurrants

Dried dates

Dried peaches

Dried prunes

Dried white limes

Okra

Pickled beetroot

Pickled cucumbers

Pickled green peppers

Pickled sour grapes

Pickled turnip

Shade dried limes

Spiced aubergine

Stuffed aubergines

Turmeric pickle

Whole preserved lemons

Flowers & garnishesDried jasmine

Dried mallow flowers

Hibiscus flowers

Iranian saffron

Mahlab powder

Pink rosebuds

Rose petals

Sour Morello cherries

Sour orange peel

Vine leaves

Yellow rosebuds

Nuts & seedsChilli cashews

Coriander seeds

Grains of Paradise

Honey cashews

Lemon pistachios

Nibbed almonds

Nigella seeds

Pine nuts

Pomegranate seeds

Raw shelled pistachios

Roasted chickpeas

Roasted peanuts

Roasted pistachios

Roasted pumpkin seeds

Roasted watermelon seeds

Saffron and lemon roasted pistachios

Salted almonds

Sesame seeds

Shelled walnuts

Smoked almonds

Sour cherry stones

Toasted corn kernels

Torkmeh

Whole Mahlab seeds

Seasoning, herbs & spicesAdvieh

Aleppo pepper

Anise

Babounej dried chamomile

Baharat

Berbere blend

Black peppercorns

Bokhara plums

Cubeb pepper

Dried spring garlic

Dukkah

Falafel spice

Fish seasoning

Ground cardamom

Gum mastic

Hawaj

Jaggery palm sugar

Jujube berries

Kabsa spices

Kibbeh

La Kama

Lebanese seven spice

Lime powder

Lime tree leaves

Meshwaq liquorice

Molokhia

Palestinian sage

Ras el Hanout

Roasted cumin

Saffron stock

Sazi ghormeh

Shawarma

Starch

Sumac

Tamarind concentrate

Vanilla pods

Verbena

Wild mint

Wild sage

Zaa’tar

Pastes & saucesAmardine apricot paste

Black seed paste

Chilli sauce

Date paste

Garlic harissa

Harissa paste

Honey and almond tagine sauce

Hot red pepper paste

Rose harissa

Spicy lemon paste

Sweet peper paste

Tahini

Middle Eastern foods

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Featured ingredients

Lebanese seven spice

Lebanese seven spice mix is a warmand rich blend of spices for seasoningmeat. It is a core ingredient in manyLevantine beef or lamb dishes. TheLebanese seven spice is stirredthrough minced meat for kibbeh,quenelle-shaped deep fried parcelsof mincemeat, and kofta, where thespiced minced meat is mixed withbulgur wheat and vegetables to forma smooth paste then formed intomeatballs.

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Grains of Paradise

Grains of Paradise come from anAfrican pepper that contains similaressential oils to allspice and cloves. Ithas extraordinary coconut aromas,with coconut-cardamom notes and adistinctive blossomy sweetness. Visually and texturally, this spice isdifferent to the other peppers. Itdoesn’t grind as easily, meaning thata bit of elbow grease is involved –and even then, it’s still coarse.

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Dukkah

Dukkah is a savoury blend of nutsand spices used to flavour marinadesand a wide range of side dishes. Thecombination of hazelnuts, almonds,cumin and coriander bring rich,aromatic notes to simple meat orgrain dishes.

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Freekeh roasted wheat

Freekeh is a nutritious wholegrainwheat that is roasted when still greenand young, giving it smoky notes.The ‘superfood’ also has a distinctivenuttiness, making it both deliciousand healthy. There are two types of freekeh;cracked and whole freekeh. Thiscracked freekeh is broken down intosmaller pieces, which means it cooksmore quickly and has a slightly softertexture than whole freekeh.

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Dried jasmine

The most common use for jasmineflowers is to infuse them in a little hotwater. The perfumed water can thenbe turned into a flavoured sugar syrup– ideal for cocktails or meringues.

Syrups, juices & jamsCarella

Carob syrup

Carrot jam

Date and walnut marinade

Date syrup

Fig jam

Grape molasses

Grenadine syrup

Jallab syrup

Lemon juice

Mint water

Mulberry molasses

Mulberry syrup

Orange and cardamom marmalade

Orange flower water

Pear and date chutney

Pomegranate molasses

Quince jam

Rose syrup

Rosehip marmalade

Rosewater

Royal Yemeni honey

Strawberry and rosewater jam

Sugarcane molasses

Unripe grape juice

Oils, vinegars & dressingsArgan oil

Basil infused olive oil

Clementine infused olive oil

Corn oil

Fennel infused olive oil

Iranian lime juice

Lemon infused olive oil

Oregano infused olive oil

Pomegranate and oregano salad

dressing

Pomegranate vinegar

Sunflower oil

Virgin black seed oil with nigella seed

and black cumin

Pastry & breadFilo pastry

Kaak Medawar sweet bread

Kataifi pastry

Khebz Abiad flat bread

Khebz Asmar granary bread

Khebz Markouk thin bread

Manakeesh thyme bread dough

Turkish rolled pastry

Coucous, grains & pulsesBaldo rice

Tahini

Groats

Barley couscous

Coarse bulgar wheat

Extra fine bulgar wheat

Fine bulgar wheat

Fine grain couscous

Freekeh roasted wheat

Giant Fregola couscous

Gram flour

Green laird lentils

Lupine beans

Medium grain couscous

Pearl couscous

Peeled wheat grain

Persian split beans

Red kidney beans

Whole Fava beans

Split Fava beans

Tabouleh

White kidney beans

Confectionary Baklava

Borma

Chocolate dates stuffed with almondsHalva almonds, cocoa, pistachios, plainLebanese nougat

Mamoul

Marsaben

Meghli

Mhallabieh

Namoura

Sanyoura

Sugared lemon peel

Sugared orange peel

Turkish Delight cocoa, lemon, mint, orange, pistachio, rose, Sultan’s, walnutand coconut

Russian foodsFish & seafood Capelin in spicy brine

Capelin roe

Carp

Cold smoked mackerel

Cold smoked sliced sturgeon

Herring fillets with beetroot

Hot smoked sturgeon

Pike caviar

Salmon caviar

Sprats in oil, in tomato, in wineSturgeon fillets

See page XX for our full range of authentic caviars

Meat & poultryBrawn salceson

Chebureki stuffed with meat

Cold smoked pork ham fat

Dumplings beef, chicken, mixed, pork Nastoyashee Salo salted fat

Pancakes with meat

Pork smoked with juniper

Roasted pork belly

Salo

Smoked chicken legs

Smoked pork cheeks

Sausages Beef Doktarskaya sausage

Berjoska Doktarskaya sausageDoktarskaya sausage

Gubernatorskije Kolbaski sausage

Ivushka Krakovskaja sausage

Kasaki Rasbojniki sausage

Ljubitelskaya sausage

Malyshka sausage

Molochnaya sausage

Russkaja sausage

Ryabushka chicken sausage

Sardelki Kremljowskije sausage

Slivotschnaja classic sausage

Turkey Doktarskaya sausage

Pickled & marinated vegetablesCabbage with carrot

Chesnochniye cucumber with garlic, dill, horseradish and dillChesnokom tomatoes

Domashnyaya courgette

Laminaria algae

Marinovanie mushrooms

Moya sem’ya cherry tomatoes

Opiata mushrooms

Pogrebok cucumber

Red beetroot

Sauerkraut-style cabbage

Sea cabbage

Sorrel Kedaniu

Sorrel Vitaminnyj

Pastry & breadsBlack rye bread

Bociu rye bread

Borodino rye bread

Classic honey cake

Classic honey nuggets

Cocoa honey cake

Cocoa honey nuggets

Dark rye bread

Fried bread with garlic

Honey cake

Kiev cake

King’s cake

Lemon and honey cake

Light rye bread

Marcios bread

Napoleon cake

Pachlava

Pastry with curd cheese

Pastry with poppy seeds

Rye bread with grains and sunflower seeds

Scalded sourdough rye bread

Traditional wedding and celebration loaves

Honey, jams & spreadsAronia jam

Bilberry jam

Cherry fool

Cherry jam

Cranberry fool

Linden Blossoms honey

Povolzye buckwheat honey

Propolis honey

Raspberry fool

Strawberry

Strawberry fool

Sunflower honey

Wild blueberry mousse

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South African foodsMeatBeef jerky

Biltong BBQ, brandy, chilli, garlic, lean, original fat, pepper, PeriPeri, smoked, wafer thin Boerewors sausage beef, beef and pork, Chakalaka, cheese,chicken Peri Peri, garlic, ostrich, Peri Peri, sosatie, tomato, venison,wheat freeChicken ‘flatties’ BBQ whole chicken, creamy garlic wholechicken, honey and mustard whole chicken, lemon and herb wholechicken, monkey gland whole chicken, tomato and onion wholechickenDroewors dry sausage beef, garlic, ostrich, Peri Peri, smoked,springbok, venisonLamb monkey gland ribs

Ostrich burger

Ostrich mince

Ostrich steak

Springbok burger

Springbok steak

Stokkies BBQ, beef, chilli, garlic, kudu, ostrich, Peri Peri, spring-bok, venison

Fish Cape Hake fillets

Kingklip fillets

Smoked Snoek

Snoek

Sauces, spreads & marinadesMama Africa Zulu habanero sauce

Mama Africa Zulu jalapeño relish

Mama Africa Zulu red chilli sauce

Swazi Kitchen fire chilli sauce

Swazi Kitchen guava jam

Swazi Kitchen kumquat marmalade

Swazi Kitchen mango jam

Swazi Kitchen orange and cinnamon marmalade

Swazi Kitchen orange marmalade

Swazi Kitchen pineapple jam

Swazi Kitchen ruby grapefruit marmalade

Willow Falls Something South African Cape Malay curry

Willow Falls Something South African Karoo farm style apricot

Willow Falls Something South African peppadew

Willow Falls Something South African spicy Durban curry

Willow Falls Something South African Tulbagh tomato bredie

BiscuitsBakers

Bokomo Rusks

Cape Cookies

Lobels

Ouma Rusks

Pyotts

CrispsFritos corn chips BBQ, sweet chilli, tomatoSimba chutney, Mexican chilli, salt and vinegar, smoked beef,tomatoSimba Chipniks

Simba Ghost Pops

Willards

Soft drinksAppletiser

Ceres fruit juices

Energade Sports

Grapetiser

Halls

Just Juice

Mazoe

Oros

Peartiser

Roses

Sparletta

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South American foodsEven though we love the salsas, sauces and tortillas of Mexican food, South America has plenty more to offer in the way of cuisine. Fromthe island nations of the Caribbean, to Cuba and Brazil, here we have tried to give you a mere snapshot of the other Latin delights youcould be serving or enjoying on board. You can also read about our delicious cuts of Chilean Wagyu on page 11 and discover exotic fishand seafood on page 50.

Brazil Like the nation from which is derives its roots, Brazilian cuisinevaries greatly by region. The natural crops available in each regionadd to the singularity and speciality of different towns, cities andprovinces, but while Brazilian cookery shares many similarities withits South American neighbours, it is at the same time a very distinctand diverse cuisine.

Stretching from the Amazon in the north, through the fertileplantations of the central coast and on to the southern pampas,the food of Brazil spans a unique mix of cultures and cuisines.

Portuguese influence and a dark past of West African slavery haveleft an indelible mark on the menus of Brazil, with Europeans, whowere accustomed to a wheat based diet, introducing wine, leafvegetables and dairy products to the Brazilian marketplace.

The original population contributed popular ingredients like cassavaand guaraná. Locally grown root vegetables such as yams,peanuts, and fruit like the açaí, cupuaçu, mango, papaya, guava,

orange, passion fruit, pineapple and hog plum all maintain a place inthe modern food of Brazil, as they have done throughout the nation’shistory.

Brazilian pine nuts, which are abundant in the southern parts of Brazil,are a popular national snack, as well as a lucrative export. Rice andbeans are also extremely common dishes, as are fish, beef and pork.

Some typical dishes are caruru, which consists of okra, onion, driedshrimp, and toasted nuts cooked with palm oil until a spread-likeconsistency is reached; feijoada, a simmered bean and meat dish;tutu de feijão, a paste of beans and cassava flour; moquecacapixaba, consisting of slow-cooked fish, tomato, onion and garlic,topped with coriander; and chouriço, a mildly spicy sausage.Salgadinhos, cheese buns, pastéis and coxinha are common fingerfood items, while cuscuz branco, milled tapioca, is a popular dessert.Brazil is also known for cachaça, a popular native liquor used in thecaipirinha.

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CaribbeanStews and curries are some of the signature dishes of this meltingpot of islands. Caribbean cuisine is the product of centuries ofoutside influence and the blending and reblending of ingredientsand style from around the world. Africa, Asia, Europe, East Indiaand the Middle East, as well as the indigenous peoples of theCaribbean, have all played a part in creating a cuisine that is uniquein flavour, substance and style.

The most common ingredients are rice, beans, chickpeas,coconut, peppers and sweet potatoes. Beef, pork, poultry andgoat are the often used meats, with fish also playing a vital part inthe diets of islanders and settlers.

Meals are colourful and flavourful; best described as a patchworkof the plentiful bounty of vegetation and produce found in thediverse communities.

Food is central to family life and traditions, with chefs often spendingdays preparing succulent slow-roasted meats and dozens ofvibrant savoury and sweet vegetable dishes.

Cuban When famous explorer Christopher Columbus first landed at Cuba,the island was so lush and rich in vegetation that he thought hehas stumbled across the Garden of Eden. Land bursting withunfamiliar plants, fruits and vegetables; rivers and the coaststeaming with life and shoals of fish that is reportedly slowed down

the boats; it must have seemed like a heaven for men who had spentmonths at sea.

Cuba’s first people had long been prospering on a seafood diet thatincluded red snapper, shrimp and tuna. They farmed the land andwould eventually introduce the newcomers to three crops thatwould characterise European development for years to come: corn,sugarcane and tobacco.

Today, fish continue to make up the majority of dishes, accompaniedby boniatos or white fleshed sweet potatoes, malanga, hot chillies,yucca, avocado, papaya, coconut, pineapple and guava. Rice, beansand coffee were introduced to the island and have been absorbedinto its warm flavoured and nutritious cuisine. Black beans are wellknown as a Cuban specialty.

The most commonly used spices are garlic, cumin, oregano and bayleaves. Sofrito is a very popular base sauce and is used in a widerange of dishes. It is typically made up of green pepper, onion, garlic,oregano and black pepper, which are fried in olive oil and drizzledover fish.

Meats are usually slow-cooked, with times moving from a few hours toeven days, and Cuban cuisine uses a variety of marinades to add flavourand juice to its dishes. Whether freshly squeezed lime or the juice froma sour variety of orange that grows on the island, meats are simmeredwith spice blends to produce meals that are a delight to eat and alsooffer a glimpse into a culture that has been brought together by manycultural sources to create one cohesive whole.

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MexicanTortillas, tostadas & nachosBurrito size flour tortillas various sizes, quantitiesFlour tortillas various sizes, quantitiesGreen cactus corn tortillas

Horneadas slow baked tostadas

Mexicana blue corn tortillas

Mexicana corn tortillas various sizes, quantitiesMexicana yellow corn frying tortillas

BeansBayo beans refried

Bayo beans refried with chipotle, chorizo, cheeseBayo beans whole

Black beans dried

Black beans refried

Black beans whole

Charros style Mexican beans

Pinto beans dried

Refried beans with chipotle

Whole ranch beans

Tomatillos & Nopales cactusCactus leaves strips and preservedCactus leaves whole and preservedCrushed tomatillos

Puréed tomatillos

Whole tomatillos

Tamales & corn husksFresh prepared tamales cheese and jalapeño peppers in tomatosalsa, chicken and poblano mole, chicken and salsa verde, pork inguajillo salsa, raisin and cinnamonFresh tamales

Maseca masa harina for tortillas

SalsaBufalo salsa botanera, clasica Caribbean salsa

Chile de Arbol salsa

Chipotle salsa

Comaleña salsa verde

Five chilli salsa

Green habanera salsa

Green salsa

Huichol salsa

Jalapeño salsa

Kutbil-ik frasco habanera salsa

Mayakut habanera salsa

Molcajeteada red salsa

Red habanera salsa

Red salsa

MoleActopan mole

Green mole with almondsPipian mole

Special red mole with almondsMole

Mole adobo

Mole verde

Green mole

Mole adobo

Pole Pipian paste

Chilmole paste

Mole paste

Oaxaqueño Mayordomo mole paste

Mole is a quintessential feature of Mexican cuisine, but its

thick, rich and deeply savoury flavour is often overlooked

outside of Mexico even though it is something every Mexican

eats!

Full of unexpected tastes such as prunes and chocolate, the simplest

mole has at least a dozen ingredients, with more complex sauces

running into the hundreds. Along with all the ground nuts, seeds,

spices and fruits tossed in, the standard count of chillies included in a

mole includes a minimum of anchos, chipotles, guajillos and pasillas.

Its name has origins in the Aztec word ‘mulli’, which means sauce,

stew, mixture and concoction. Although the three states of Puebla,

Oaxaca and Tlaxcala claim to be the founders of the sauce, little is

known about the first, authentic batches as the mole we recognise

today didn’t start appearing until the early 1800s.

A common legend of its creation takes place during the colonial period

in the Santa Rose Convent of Puebla, which is where the most well

known version of the dish (mole poblano) comes from. The story says

that upon hearing that the archbishop was going to visit, the convent

nuns went into a panic because they were poor and had almost

nothing to prepare. They brought together the little bits of what they

did have, including chillies, spices, hardened bread, nuts, and a little

chocolate. The nuns killed an old turkey, cooked it and put the sauce

on top. The archbishop loved it and asked after the name of the

unusual dish, to which one nun simply replied, “A mole”, and the

national dish of Mexico was born.

The ambiguity of the dish lives on as there is no set recipe and each

mole is as unique as the chef that makes it. Preparing a mole requires

an intense session of picking ingredients, blending, tasting, adding and

perfecting, but it will be such an aromatic adventure, that it is more

than worth setting aside time to do it.

Mexican chillies constitute the base of the dish, along with ingredients

such as (but certainly not limited to) peanuts, pine nuts, sesame

seeds, pumpkin seeds, squash seeds, tomatillos, tomatoes, onion,

garlic, plantains, grapes, black pepper, cumin, cloves, anise, dried

fruits and chocolate.

Chicken is most often the other half of the dish, but the unusual

flavours of mole can also be used with countless more. From pork and

other poultry such as duck and turkey to seafood produce and

vegetarian dishes, mole is an all-round sauce that will spice a

Mexican-inspired menu.

Uncover the flavourful potential of mole by making your own, although

there are plenty of quality mole pastes available and need only a few

additions to really bring to life this delicious sauce.

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SaucesChipotle sauce hot, mild Chipotle marinade

Guajillo pepper sauce

Enchiladas sauce green, red Habanero hot sauce

Mayoness with chipotle

Squeezy crushed jalapeño

Squeezy smashed chipotle

Squeezy smashed habanero

Chamoy liquid

Chilli liquid classic

Chipotle liquid

Very spicy habanero sauce

HominyDried hominy cacahuazintle

Maiz para Pozole white hominy

Whole chilliesAncho chillies

Cascabel chillies

Chipotle ‘meco’ chillies

Chipotle dried chillies

De Arbol chillies

Guajillo chillies

Habanero dried chillies

Morita chillies

Mulato chillies

Pasilla chillies

Piquin chillies

Crushed & ground chilliesChipotle powder

Crushed de Arbol

Habanero ground, powderJalapeño ground

Lime and chilli powder

Lime and pepper powder

Pepperoncini

Piquin ground

Powdered mixed seasoning

Canned & pickled chilliesClemente jalapeño whole

Jalapeños stuffed with cheese

Chipotle in adobo sauce

Jalapeño diced, slicedSerrano chillies

Carrots and chilli pickle

Poblano strips

Habanero chillies in vinegarManzano chillies in vinegar

Spices & seasoningAvocado oil

Barrilito apple vinegar

Bay leaves

Black pepper with lime

Chile con carne spice

Citrus ginger mix

Dried coriander

Dried epazote

Achiote

Black Chilmole achiote

Ready to use achiote liquid

Fajita spice

Gran luchito smoked chilli mayo

Guacamole mix

Hibiscus flower

KanKun marinade

Mexican vanilla

Michelada mix

Oregano ground

Oregano whole

Piloncillo

Red rice seasoning

Salt with chilli and lime

Salt with lime

Taco spice

Left to right: Cascabel chillies, guacamole mix, mexican vanilla

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Southeast AsiaFresh fruitBanana flower

Banana leaf

Coconut green, youngDragon fruit

Durian

Guava

Jack fruit

Longan/lamyai

Mango green, sour, sweet, yellow Mangosteen

Papaya greenRambutan

Tamarind sweet, youngThai banana

Fresh vegetablesBamboo shoot

Chinese bitter melon

Enoki mushroom

Galangal

Maker brot pea sized, round, smallMorning glory water spinach

Mung beans

Pandan leaf

Peteh bean seed

Piperaceae

Shiitake mushroom

Sliced lemongrass

Soy beans

String bean

Thai pumpkin

Thai red onion

Thai taro

Winged bean

Yanang leaf

Fresh herbsAcacia leaf

Chinese chives kow choiGalangal

Kaffir lime leaves

Lemongrass

Thai basil holy, sweetThai coriander with rootsThai garlic

Thai parsley

Tumicini

Turmeric

Fresh spicesBird eye chillies

Fresh pepper

Green chillies large, smallRed chillies large, small

Dried spicesCassia cinnamon bark stick

Cinnamon powder

Dried Kaffir lime leaves

Dried large red chillies

Dried lemongrass pieces

Fried garlic

Fried red onion

Green cardamoms

Ground coriander

Ground cumin

Ground turmeric powder

Lemongrass powder

Whole cloves

Whole coriander seeds

Whole cumin seeds

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Curry & other pastesAsian sesame paste

Chilli paste in oil

Chilli paste with holy basil

Crispy prawn chilli Sambal

Green curry paste

Hainanese chicken rice paste

Indonesian Belachen cooking paste

Massaman curry paste

Namya curry paste

Panang curry paste

Playang chilli paste

Red curry paste

Sambal Nasi Goreng

Sambal Oelek

Shrimp paste

Sour Kaeng Som curry paste

Soy bean paste

Tamarind Paste

Tom Yam paste

Vietnamese shrimp paste

Yellow curry paste

Rice & noodlesBean vermicelli

Black glutinous rice

Full flavour range of instant noodles

Gaba rice black, green tea, jasmineJasmine rice

Kanom Jeen noodles

Kirin rice flakes

Kirin rice sticks 3mm, 5mm, 10mmKoshihikari sushi rice

Rice paper

Rice porridge with chicken

Rice porridge with shrimp

Rice vermicelli

Sticky glutinous rice

Sweet potato rice paper

Thai rice stick noodles

Vietnamese rice paper

Coconut milk & creamAroy-D coconut milk

Chaokoh coconut milk

Coconut cream powder

Coconut low fat milk

UHT coconut cream

UHT coconut milk

Sauces & seasoningsAnnatto Seeds

Chilli and garlic in oil

Chilli oil

Coconut oil

Fish sauce

Kampot black pepper

Maggi seasoning

Namya noodle sauce

Oyster sauce

Plum sauce

Plum sauce sour, sweet Pure sesame oil

Red roast pork seasoning

Sarawak white pepper

Satay seasoning

Seasoning sauce

Sesame oil

Som Tum papaya salad dressing

Sriracha chilli sauce

Sukiyaki sauce

Sweet chilli sauce

Tiparos fish sauce

Soya sauceDark soy sauce

Kecap Manis

Mushroom soy sauce

Sambal Manis

Soy sauce for table

Sweetened soy sauce

Thin, light soy sauce

VinegarDistilled vinegar

Mizkan sushi-su vinegar

Rice vinegar

Shaoxing rice wine

Tiparos distilled vinegar

Preserved fishDried shrimps

Gouramy pickled fish

Pickled catfish

Sauteed shrimp fry

Left to right: Sambal oelek, black glutinous rice, annatto seeds

Mole is a quintessential feature of Mexican cuisine, but its

thick, rich and deeply savoury flavour is often overlooked

outside of Mexico even though it is something every Mexican

eats!

Full of unexpected tastes such as prunes and chocolate, the simplest

mole has at least a dozen ingredients, with more complex sauces

running into the hundreds. Along with all the ground nuts, seeds,

spices and fruits tossed in, the standard count of chillies included in a

mole includes a minimum of anchos, chipotles, guajillos and pasillas.

Its name has origins in the Aztec word ‘mulli’, which means sauce,

stew, mixture and concoction. Although the three states of Puebla,

Oaxaca and Tlaxcala claim to be the founders of the sauce, little is

known about the first, authentic batches as the mole we recognise

today didn’t start appearing until the early 1800s.

A common legend of its creation takes place during the colonial period

in the Santa Rose Convent of Puebla, which is where the most well

known version of the dish (mole poblano) comes from. The story says

that upon hearing that the archbishop was going to visit, the convent

nuns went into a panic because they were poor and had almost

nothing to prepare. They brought together the little bits of what they

did have, including chillies, spices, hardened bread, nuts, and a little

chocolate. The nuns killed an old turkey, cooked it and put the sauce

on top. The archbishop loved it and asked after the name of the

unusual dish, to which one nun simply replied, “A mole”, and the

national dish of Mexico was born.

The ambiguity of the dish lives on as there is no set recipe and each

mole is as unique as the chef that makes it. Preparing a mole requires

an intense session of picking ingredients, blending, tasting, adding and

perfecting, but it will be such an aromatic adventure, that it is more

than worth setting aside time to do it.

Mexican chillies constitute the base of the dish, along with ingredients

such as (but certainly not limited to) peanuts, pine nuts, sesame

seeds, pumpkin seeds, squash seeds, tomatillos, tomatoes, onion,

garlic, plantains, grapes, black pepper, cumin, cloves, anise, dried

fruits and chocolate.

Chicken is most often the other half of the dish, but the unusual

flavours of mole can also be used with countless more. From pork and

other poultry such as duck and turkey to seafood produce and

vegetarian dishes, mole is an all-round sauce that will spice a

Mexican-inspired menu.

Uncover the flavourful potential of mole by making your own, although

there are plenty of quality mole pastes available and need only a few

additions to really bring to life this delicious sauce.

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SaucesChipotle sauce hot, mild Chipotle marinade

Doña Chonita guajillo pepper sauce

Enchiladas sauce green, red Habanero hot sauce

Mayoness with chipotle

Squeezy crushed jalapeño

Squeezy smashed chipotle

Squeezy smashed habanero

Tajin chamoy liquid

Tajin chilli liquid classic

Tajin chipotle liquid

Tajin very spicy habanero sauce

HominyDried hominy cacahuazintle

Maiz para Pozole white hominy

Whole chilliesAncho chillies

Cascabel chillies

Chipotle ‘meco’ chillies

Chipotle dried chillies

De Arbol chillies

Guajillo chillies

Habanero dried chillies

Morita chillies

Mulato chillies

Pasilla chillies

Piquin chillies

Crushed & ground chilliesChipotle powder

Crushed de Arbol

Habanero ground, powderJalapeño ground

Lime and chilli powder

Lime and pepper powder

Pepperoncini

Piquin ground

Powdered mixed seasoning

Canned & pickled chilliesClemente jalapeño whole

Jalapeños stuffed with cheese

La Costena chipotle in adobo sauce

La Costena jalapeño diced, slicedLa Costena serrano chillies

Morena carrots and chilli pickle

San Miguel poblano strips

Vallemex habanero chillies in vinegarVallemex manzano chillies in vinegar

Spices & seasoningAvocado oil

Barrilito apple vinegar

Bay leaves

Black pepper with lime

Chile con carne spice

Citrus ginger mix

Dried coriander

Dried epazote

El Yucateco achiote

El Yucateco black Chilmole achiote

El Yucateco ready to use achiote liquid

Fajita spice

Gran luchito smoked chilli mayo

Guacamole mix

Hibiscus flower

KanKun marinade

Mexican vanilla

Michelada mix

Oregano ground

Oregano whole

Piloncillo

Red rice seasoning

Salt with chilli and lime

Salt with lime

Taco spice

MeatBarbacoa lamb

Chicharrones pork rinds

Cochinita pibil pork

Turkey in green mole

Turkey in mole

Left to right: Cascabel chillies, guacamole mix, mexican vanilla

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Southeast AsiaFresh fruitBanana flower

Banana leaf

Coconut green, youngDragon fruit

Durian

Guava

Jack fruit

Longan/lamyai

Mango green, sour, sweet, yellow Mangosteen

Papaya greenRambutan

Tamarind sweet, youngThai banana

Fresh vegetablesBamboo shoot

Chinese bitter melon

Enoki mushroom

Galangal

Maker brot pea sized, round, smallMorning glory water spinach

Mung beans

Pandan leaf

Peteh bean seed

Piperaceae

Shiitake mushroom

Sliced lemongrass

Soy beans

String bean

Thai pumpkin

Thai red onion

Thai taro

Winged bean

Yanang leaf

Fresh herbsAcacia leaf

Chinese chives kow choiGalangal

Kaffir lime leaves

Lemongrass

Thai basil holy, sweetThai coriander with rootsThai garlic

Thai parsley

Tumicini

Turmeric

Fresh spicesBird eye chillies

Fresh pepper

Green chillies large, smallRed chillies large, small

Dried spicesCassia cinnamon bark stick

Cinnamon powder

Dried Kaffir lime leaves

Dried large red chillies

Dried lemongrass pieces

Fried garlic

Fried red onion

Green cardamoms

Ground coriander

Ground cumin

Ground turmeric powder

Lemongrass powder

Whole cloves

Whole coriander seeds

Whole cumin seeds

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Curry & other pastesAsian sesame paste

Chilli paste in oil

Chilli paste with holy basil

Crispy prawn chilli Sambal

Green curry paste

Hainanese chicken rice paste

Indonesian Belachen cooking paste

Massaman curry paste

Namya curry paste

Panang curry paste

Playang chilli paste

Red curry paste

Sambal Nasi Goreng

Sambal Oelek

Shrimp paste

Sour Kaeng Som curry paste

Soy bean paste

Tamarind Paste

Tom Yam paste

Vietnamese shrimp paste

Yellow curry paste

Rice & noodlesBean vermicelli

Black glutinous rice

Full flavour range of instant noodles

Gaba rice black, green tea, jasmineJasmine rice

Kanom Jeen noodles

Kirin rice flakes

Kirin rice sticks 3mm, 5mm, 10mmKoshihikari sushi rice

Rice paper

Rice porridge with chicken

Rice porridge with shrimp

Rice vermicelli

Sticky glutinous rice

Sweet potato rice paper

Thai rice stick noodles

Vietnamese rice paper

Coconut milk & creamAroy-D coconut milk

Chaokoh coconut milk

Coconut cream powder

Coconut low fat milk

UHT coconut cream

UHT coconut milk

Sauces & seasoningsAnnatto Seeds

Chilli and garlic in oil

Chilli oil

Coconut oil

Fish sauce

Kampot black pepper

Maggi seasoning

Namya noodle sauce

Oyster sauce

Plum sauce

Plum sauce sour, sweet Pure sesame oil

Red roast pork seasoning

Sarawak white pepper

Satay seasoning

Seasoning sauce

Sesame oil

Som Tum papaya salad dressing

Sriracha chilli sauce

Sukiyaki sauce

Sweet chilli sauce

Tiparos fish sauce

Soya sauceDark soy sauce

Kecap Manis

Mushroom soy sauce

Sambal Manis

Soy sauce for table

Sweetened soy sauce

Thin, light soy sauce

VinegarDistilled vinegar

Mizkan sushi-su vinegar

Rice vinegar

Shaoxing rice wine

Tiparos distilled vinegar

Preserved fishDried shrimps

Gouramy pickled fish

Pickled catfish

Sauteed shrimp fry

Left to right: Sambal oelek, black glutinous rice, annatto seeds

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Snacks, sweets & cakesCollon biscuit chocolate, strawberryColoured tapioca pearls

Crispy seaweed hot and spicy, Tom Yum, wasabiDurian cake

Large tapioca pearls

Pocky sticks banana, chocolate, milk, strawberryPrawn cracker hot chilli, plainShrimp crisps

Wasabi peanuts

Wasabi peas

Fruit & herbal soft drinksCream soda syrup

Foco Aloe Vera

Guava juice

Lychee juice

Mango juice

Roasted coconut juice

Sala syrup

Soy bean juice

Sugar can juice

Tamarind juice

Thai & herbal teasChrysanthemum herbal tea

Ginger herbal tea

Green herbal tea

Herbal tea infusion

Slimming herbal tea

Thai tea

Preserved/canned fruit & vegetablesAcrid sweet mustard green

Chopped Pad Thai turnip

Eisan mixed vegetable curry

Fermented hot and sour vegetables

Fermented mixed vegetables

Fermented mustard green

Fermented sweetened greens

King Longan in syrup

Mangosteen in syrup

Pickled salted mustard

Pickled young tamarind leaves

Rambutan and pineapple

Turnip radish strips

Flour & sugarBreadcrumb Panko

Glutinous rice flour

Organic tapioca flour

Palm sugar

Palm sugar blocks

Palm sugar paste

Patongo flour mix

Rice four

Tempura flour for batter

Left to right: Top: Durian cake, shrimp crisps, wasabi peas. Bottom: green herbal tea, hot & sour soup, palm sugar

Spanish foodsAir cured hamsWhole cured hams on the boneCastro Ibérico Ibérico Bellota Ibérico Recebo Jabugo Ibérico Jamon Serrano Gran ReservaJamon Serrano ReservaMonroyo Serrano Señorío Ibérico Bellota D.O.P. Teruel D.O.P. Serrano Trevélez I.G.P. Serrano

Boneless hamsCastro Ibérico Centro Jamon Serrano Gran Reserva ‘V’Centro Jamon Serrano Reserva ‘V’Ibérico Bellota Ibérico Bellota Palet shoulderIbérico ReceboJabugo Ibérico Jamon Serrano Reserva block, TacoLeón lightly smoked Serrano E.T.G.Monroyo Serrano Señorío Ibérico Bellota D.O.P. Señorío Ibérico Bellota Paleta D.O.P. shoulder Teruel D.O.P. Serrano Trevélez I.G.P. Serrano

Charcuterie IbéricoCastro Ibérico Ibérico Bellota hand-carved Ibérico Bellota Paleta Señorío Ibérico Bellota hand-carved

SerranoGirona Serrano slices León Serrano E.T.G. slices Organic Serrano slices Serrano Reserva interleaved slices Teruel D.O.P slices

ChorizoAlejandro Chorizo hoop DulceAlejandro Chorizo hoop PicanteAlejandro Magno Chorizo coarse cutAlejandro Magno slices Alejandro mini Magno ChorizoAlejandro Troncal Pamplona Chorizo fine cutGalicia artisan reared Serrano Imperial CularGran Vela Chorizo hotIbérico Bellota León artisan Chorizo Dulce coarse cutLeón artisan Chorizo Picante coarse cutLightly smoked chorizo horseshoe of wild boar and pork loinLightly smoked chorizo horseshow of venison and pork loin

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Over the centuries, Spain has perfected the art of curing meat

to create a culture that makes sampling the many regional

varieties of jamón a gastronomic pilgrimage through flavour,

texture and taste.

While there is an almost endless list of delicious charcutería products

in Spain, there are two main types of cured hams that dominate: the

Ibérico and the Serrano.

The black footed Ibérico pigs are descended from wild Iberian boars

that roamed the great forests of medieval Spain. Today, they continue

a mostly free and uninhibited life among the giant oak trees of the

Dehesas region in southern Spain and neighbouring Portugal where

they forage on a nutritious mix of fallen acorns, succulents and plants.

The diet of these Pata Negra – black leg – pigs imbues a fragrant blend

of nuttiness, earthiness, floral essences, and buttery afternotes in the

meat. Through a bespoke maturing process that sees hams hung for

many years, the flavours of Jamón Ibérico come alive. Ibérico hams

are famous worldwide for their sumptuous melt-in-the-mouth quality.

Serrano hams, roughly translating as ‘mountain ham’, represent

around 95% of the Spanish pig trade and there are thousands of in-

dependent and artisan producers dotted across the landscape. The

best Serrano comes from Spanish regions where traditional methods

and specialist curing play the central role, such as Teruel, Trevélez and

Girona.

Meat from the various white pig breeds that produce Serrano ham has

a meatier and more savoury flavour than that of Iberian pigs and is

best enjoyed in finely sliced, smooth cuts. The quality of a Serrano

ham depends on expertise of selection and butchery, a prac-

tised salting and curing period, as well as carefully maintained climatic

conditions.

Many of our suppliers’ hams are from purebred herds droves of Duroc

pigs and are notable for being lower in salt content. Their sweeter and

mellower flavours, which make them stand out from the market

of mass produced Serrano, distinguish the cuts as the perfect

complements to any tapas, cheese or charcuterie board.

Telling one

jamón from

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OilsExtra Virgin olive oilsArbequina oilAubocassa Mallorca D.O.P. oilBola oilDauro Girona oilEgypcia oilLagrima oilManzanilla oil Núñez de Prado organic Baena D.O.P. oilNúñez de Prado organic oilOlivar de la Luna organic oil

Flavoured & aromatised oilsAlmond oil from MallorcaChilli, bay and peppercorns with Manzanilla olive oilGarlic and chilli with ManzanillaHazelnut oil from TarragonaManzanilla olive oil with – basil, chilli, garlic, lemon, oregano, Rosemary and peppercorns with Manzanilla olive oilWalnut oil from Aragon

VinegarsWine vinegarCasta Diva Fondillón from Alicante, aged for 25 years Casta Diva Moscatel, aged for 30 years Casta Diva Moscatel, aged for 6 yearsForum Cabernet Sauvignon, aged for 8 yearsForum Chardonnay, aged for 3 yearsSotaroni Moscatel, aged for 12 yearsUnió Cabernet Sauvignon Unió Chardonnay Unió Moscatel

Sherry vinegarEl Cocinero MoscatelPedro Ximénez aged balsamic vinegarSherry vinegar with balsamic salsaSpinola Pedro Ximénez unfiltered, aged for 25 yearsValdespino Jerez D.O.P. Valdespino Jerez D.O.P., aged for 8-10 years

Did you know?Membrillo, a quince paste particular to Spain, is traditionally served with cheeses, but isalso great with lamb and duck. The pome fruit is baked or pickled – quince can’t be eatenraw – to make a smooth textured paste or jelly. It’s hard to imagine how this hard skinnedand tart fruit, which is often described as somewhere between an apple and a pear, canbear such delicate, sweet tastes

Fish & seafoodTuna & salt codAtún Claro filletsAtún Claro in olive oilAtún Claro ventrescaBacalao salt cod loin pieces Bonito filletsBonito in spring waterBonito ventresca in olive oilMojama tuna loin vacuum packedSalt cod fillet

AnchoviesAnchovy pieces in olive oilBeech smoked anchoviesBoquerones in vinegar and sunflower oilBoquerones white anchovies in vinegar with sunflower oil, garlic and parsley Hand filleted anchovies with a buttery taste Lightly salted Cantabrian anchovies in olive oilLightly salted Cantabrian anchovies in sunflower oilSmoked anchovy fillets in olive oil Whole anchovies in rock salt

Sardines Delicately flavoured sardines in olive oilSalted sardines in sunflower oilSmall Galician sardines

MackerelBeech smoked mackerel filletsMackerel miltMackerel roe

SeafoodCalico scallops with a tomato and pepper sauce Galician razor clams in brineRias Gallegas Galician mussels en escabeche Rias Gallegas small heart clams in brineSmall squid stuffed in their own ink Small tender octopus morsels with paprikaSquid ink

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Spain’s cheeses are directly related to the geography, climate

and topography of the country, as well as the different kinds

of dairy animals that can live and produce milk in the diverse

Spanish regions. There are around 100 unique types of cheese

in Spain and over a dozen boast the coveted P.D.O. status,

meaning that there is much more to explore than the popular

manchego variety.

Every region has its own speciality, from fresh to cured, fermented to

blue. The origins of the milk used provide the essential characteristics

and depending on the area, time of year, climate and local traditions,

cheeses can be made of cow’s milk, goat’s milk or sheep’s milk – or

even a mixture of the three.

As a general rule, cow’s milk cheeses are found in the north, crossing

from the Cantabrian coast to the mountain range behind, the Pyrenees,

the Basque Country and to Galicia in the far west. Further inland,

sheep’s milk cheeses dominate the market and can be found in Castile

and León, La Mancha, Aragón, Extremadura and even in the more

southern communities of northerly Cantabria and the Basque Country.

The Mediterranean coastal regions, stretching from Cataluña to

Andalusia, produce the most goat’s milk cheeses, but Extremadura

and parts of the Balearic and Canary Islands also have the landscapes

and climates to make delicious goaty cheeses too.

Spain typically organises cheeses by the strength of taste – light,

medium, strong. The classification depends on the type of milk, the

breed of the animal, and the divergences in curing, maturing or aging.

These factors have an impact on the appearance; the forests of the

north provide the wood for original moulds that create a smooth rind,

the dried grasses of southern climes determine the style of the weave

pattern on traditional pressed cheese, and the dark moist caves of

regions like Asturias have created the deep blue veins that run through

local cheeses.

Cheese is a vital ingredient of Spanish cuisine and whether by itself,

with bread, in tapas or as a dessert, Spain eats cheese every day.

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More than justManchego

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dietary & specialityWhen the brief for guest, owner or even crewdietary needs is very specific, you might bein need of a little inspiration! Over the next fewpages, we’ve tried to make shopping forsuch diets easier by featuring products thatdirectly target everything from kosher andhalal meat through to vegetarian and organicoptions, wheat and gluten-free breads andpastas, and dairy-free dairy items.

Where possible, we’ve pointed out whatproducts will be suitable for diners with food

intolerances and our key should go someway to making it that much simpler toprepare a menu for those around the tablewho may be a coeliac, a vegan or haveallergies or aversions to certain foods.

We are also able to source a huge range ofvitamin and mineral supplements, which aresimply too numerous to list here. There’s anA to Z of protein and base products availabletoo, so get in touch whether your request isgeneral or specific.

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Vegetarian & vegan optionsAll Quorn products are meat free and are low in caloriesand saturated fats bacon rashers, bacon slices, beef and red onion burgers,burgers, cheese and broccoli escalopes, cheese and leekescalopes, chicken and BBQ pizza bread, chicken burgers,chicken fajita strips, chicken fillets, chicken nuggets, chickenpieces, chicken slices (wafer thin slices also available), chilli,Cottage Pie, Cumberland sausages, family roast, Frankfurters,goujons, Gruyere cheese escalopes, ham slices (wafer thinslices also available), lamb grills, lasagne pre-prepared, lemonand black pepper escalopes, low fat sausages, mince, minisavoury picnic eggs, mozzarella and pesto escalopes,peppered beef slices, peppered steaks, pounder burgers, roastsliced chicken fillets, sausages, smoky ham slices, steak strips,Swedish meatballs, wild garlic and parsley sausages

Pasta, noodles & grainsOrganic gluten-free amaranth Organic gluten-free polentaOrganic spelt farfalle tricolore, whiteOrganic spelt fusilli tricolore, white, wholegrainOrganic spelt penne white, wholegrainOrganic spelt spaghetti artisan, spaghetti, whiteOrganic spelt tagliatelle artisan, spinach, whiteOrganic spelt wholegrain lasagne sheetsWheat-free noodles brown rice Udon, skinny Soba Somen,Soba, wide Udon, UdonGluten-free cocoa riceOrganic gluten and wheat-free maize and rice pasta ditalini, fusilli, macaroni, penne, pipe rigate, tricoloreOrganic gluten-free brown rice fusilli Organic gluten-free brown rice penneOrganic gluten-free brown rice spaghettiOrganic gluten and wheat-free noodles black rice, brown rice, brown rice and Wakame, buckwheat, milletand brown rice, pumpkin and ginger, sweet potato, buckwheat,Thai rice

Sauces & seasoningsOrganic gluten, wheat and yeast-free Worcester sauce Organic gluten-free Thai paste curry, hot chilliGluten and wheat-free soy sauceGluten and yeast-free liquid Aminos seasoningGluten, dairy and wheat-free saucecranberry, creamy mushroom with white wine, creamy sundriedtomato, French dressing, green pesto, green Thai, mayonnaise,redcurrant jelly, salad cream, tomato ketchup

Biscuits, snacks & cereal barsGluten-free cookies (W-F, Y-F)almond and pumpkin seed, hazelnut macaroonSweet crackers apple and date, banana and blueberry, chocolate, fig and lemon, sesame and chocolate Natural energy balls almond protein, cashew and pecan, coconut and macadamia protein, fudgie walnut, peanut protein, spirulina and ginsengCocoa crunch gluten-free cookiesFig and quinoa gluten-free cookiesGluten-free lemon zest cookiesGluten-free stem ginger cookies

OilsOrganic gluten-free Extra Virgin olive oilOrganic wheat-free essential daily balance oilOrganic wheat-free flaxseed oilOrganic wheat-free hemp oilGluten-free omeg-a-day flax oil blendNut-free Italian Extra Virgin olive oilNut-free Tunisian Extra Virgin olive oilWheat-free toasted sesame oilGluten, dairy, wheat and yeast-free grapeseed oilGluten, dairy, wheat and yeast-free safflower oil

VinegarOrganic gluten and wheat-free cider vinegarOrganic gluten and wheat-free red wine vinegarOrganic gluten and wheat-free white wine vinegarOrganic gluten and nut-free apple balsamic vinegarOrganic gluten and nut-free balsamic vinegar of Modena Organic gluten and nut-free vintage balsamic vinegar of ModenaOrganic wheat-free brown rice vinegar

StocksMarigold dairy-free vegetarian organic gravy powderMarigold gluten, yeast and nut-free organic reduced salt Swiss vegetable bouillonMarigold gluten, yeast and nut-free organic Swiss vegetable bouillonMarigold gluten, yeast and nut-free reduced salt Swiss vegetable bouillonMarigold gluten, yeast and nut-free Swiss vegetable bouillon Marigold nut and dairy-free organic instant miso bouillon

Jams & spreadsGluten, dairy and wheat-free saucecranberry, creamy mushroom

CerealsGluten, dairy and wheat-free Scottish oats granolaGluten, dairy, wheat and nut-free crunchy oats granolaGluten, dairy, wheat and nut-free fruity oats muesliGluten, dairy, wheat and nut-free porridge Gluten, dairy, wheat and nut-free pure oats porridgeGluten, dairy, wheat and nut-free Scottish oats muesliGluten, dairy, wheat and nut-free Scottish oats oatmealOrganic gluten-free muesli with fruit Gluten-free chocolate starsGluten-free corn flakesGluten-free fibre flakesGluten-free cereals

SeedsOrganic gluten and wheat-free snack seeds roasted seeds and soya, roasted seeds and soya with cranberry,roasted seeds and soya with Goji berries, tamari roasted cashewnuts, tamari roasted pumpkin seeds, tamari roasted Sicilian almonds Hemp seeds Asian spices, Italian herbs, original, shelled hemp, sweet cinnamon Organic gluten, dairy, yeast and wheat-free seed butter dark tahini, light tahini, pumpkin seed, sunflower seedGluten-free seeds chia, flaxseed, hemp, poppy, pumpkin, sesame, sunflower

EggsEner-G dairy egg, gluten, wheat and yeast-free egg replacer No Egg dairy, egg, gluten, wheat and yeast-freeTwo Chicks free range, vegetarian liquid egg whites

Milk & creamAlmond milk fresh original, fresh unsweetened, original, unsweetenedCream alternative fresh single, light, singleHazelnut milk fresh, longlifeSoya milk fresh, fresh light, fresh organic, fresh wholebean, light,original, organic unsweetened, simply mild, wholebean, 1+Gluten-free coconut ice cream mango and lime, natural, piña colada, raw chocolate, sticky date and tamarind, vanilla and nutmegHemp milk 1ltr

YoghurtsProvamel Organic dairy free Yofuapple with green tea, blueberry, forest fruits, lime and lemon balm,natural, orange and redbush, peach and mango, red cherry,strawberry, vanilla, vanilla and raspberrySojade dairy and gluten free soya yogurtapple and pomegranate, apricot and guava, apricot with bifidus,banana with bifidus, blueberry, blueberry with bifidus, cherry, cherrywith bifidus, lemon, mango and peach, natural, peach andelderflower, pineapple, raspberry and passion fruit, strawberry,vanilla

Probiotic drinksFat free yoghurt drinkoriginal, raspberry, strawberryYoghurt drink apricot, blackcurrant, blueberry, coconut, mango and passion fruit,multifruit, original, raspberry, strawberry, strawberry and banana,vanilla

BakingOrganic gluten-free coconut flour 150gGluten-free bicarbonate of sodaGluten-free brown bread flourGluten-free gram flourGluten-free original yeastGluten-free plain white flourGluten-free rice flourGluten-free self raising white flourGluten-free white bread flourOrganic baking powderOrganic gluten-free corn flourSourdough Starter yeast-free Xanthan gum

Honey & syrupOrganic rice syrupOrganic wheat-free barley malt syrupOrganic wheat-free rice malt syrupOrganic gluten, dairy, wheat and yeast-free maple syrupOrganic gluten, dairy, wheat and yeast-free date syrup

Sugar & sweetenersOrganic dairy, wheat and yeast-free barley malt extractOrganic gluten, dairy, wheat and yeast-free Blackstrap molassesOrganic gluten, dairy, wheat and yeast-free Fairtrade Blackstrap molassesOrganic gluten, dairy, wheat and yeast-free pure cane molasses

Sweets & confectionary Organic gluten-free sweetsCola Bottles, Jelly Dinos, Mini Fruit Bears, Peppermints, PineappleChews, Pomegranate Hearts, Rainbow Lollies, Sour Snakes, TuttiFrutti

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BeefBeef brisketBeef chuck minceBeef chuck steakBeef fairy steaksBeef KoftaBeef pastramiBeef prime bola steakBeef sausagesBeef Shishlik Beef T-bone steakBeef tongueKoshered ox liverMarinated beef rib steakMarrow bonesRoast beefSalt beef

VealVeal chops Veal Osso BuccoVeal roll

Lamb Country lambCubed lambLamb breast Lamb burgerLamb chopsLamb cutletsLamb drummersLamb English shoulderLamb Kofta Lamb minceLamb neckLamb sausagesLamb shanksLamb Shishlik Lamb shoulder rolledLamb spare ribsMarinated lamb chops, cutlets, spare ribsRack of lamb Roast lamb

KosherWe can supply a large range of other kosher products including bar snacks, ingredients for cooking, sauces and drink, as well askosher wine, so please ask if you require something in particular. Here we’ve chosen to feature a selection of the meat and poultryproducts we supply that conform to the regulations of the Jewish Halakhic law, meaning fit or allowed to be eaten only by the Halakhiccommunity.

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Chicken Chicken burgersChicken carcassChicken drumsticksChicken gibletsChicken KoftaChicken minceChicken sausagesChicken ShishlikChicken supremes Chicken thighsChicken wingsKoshered chicken liverMarinated chicken breast, drumsticks, thighs, wingsWhole chicken

TurkeyRolled turkey breastRolled turkey legTurkey drumsticksTurkey leg cutletsTurkey mince

Turkey neckTurkey pastramiTurkey salamiTurkey sausagesTurkey SchnitzelTurkey ShishlikTurkey thighTurkey wingWhole turkeyYarden smoked turkey

Other poultryMarinated duck halfMarinated poussinPoussin Smoked gooseWhole duck

Through our links with various kosher suppliers, we sourcea complete range of products from pantry to pastry, dairyto drinks, and fresh fruit and vegetables to preserves.

HalalWe are able to supply a full range of certified halal produce, including fresh and frozen, organic, poultry, meat and eggs. One of ourfavourite halal products comes from our wonderful friends at Rhug Estate who produce organic halal lamb.

Did you know?The terms ‘halal’ and ‘haram’ are used in reference to meat products, food contactmaterials, and pharmaceuticals. 'Halal' translates as permissible, while ‘haram’ meansforbidden. Ḏabīḥah is the prescribed method of slaughtering all animals, excluding fishand most seafood, as per Islamic law. This method of slaughtering animals consists ofusing a well sharpened knife to make a swift, deep incision that cuts the front of the throat,the carotid artery, wind pipe and jugular veins, but leaves the spinal cord intact. The animalis then hung upside-down and left to exsanguinate.

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OrdersTel +33 (0) 4 93 90 77 60

email [email protected]


Shore Solutions Galley 2015 Catalogue

Food

Transcript of Shore Solutions Galley 2015 Catalogue