Chef's Cuisine Brochure 2017
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INTRODUCTION
Welcome to our 2017 chefs cuisine brochure.
Our range is constantly growing and evolving with the latest food trends and
requests from chefs to satisfy their customers’ adventurous palettes.
This year we have brought together a list from some of the UK’s most proficient
suppliers to help you construct and deliver your ideas with convenience and flair.
In addition to this comprehensive compendium of ingredients, our Chefs Cuisine
team have access to a huge range of high quality ambient, chilled and frozen
products, far bigger than we could include in these pages, so if you are looking
for a specific product, feel free to contact us and we will endeavour to fulfil your
request.
This year we will be collaborating with some of the country’s best known and
respected equipment brands to develop products and coupled with our new
development kitchen all this will be available at your request to save you time
and money.
We hope you find the products you’re looking for between these pages, but
don’t forget to call 01766 812 853 if you don’t. Maybe we can find them for you.
Twitter @stickyjammy15
Direct line 01766 812 853
steven.williams@harlech.co.uk
DEVELOPED WITH
YOU IN MIND
New for 2017 is our Development Kitchen. training, where you can come and sample products We would like to take this opportunity to let us work
Located in the Harlech HQ, this facility has been for your establishment, try new ideas or discuss with you and help develop dishes or menus using
developed with you in mind. Fitted with the latest options from our extensive network of suppliers. Harlech, Chefs Cuisine and Bwydlyn Butchery bespoke
technology and equipment the development products, tailored to your requirements and budgets.
kitchen can be used to show you demos with Steve is also an ambassador in the UK for Sosa
our products, menu development, training with Ingredients (Spain) and can give your staff If you would like to book a Sosa demo for your staff
your own chefs or tastings and consultations. training on using Sosa in your menus, creating or would like further information on our development
time saving, modern presentation and showing services contact steve Williams on 07794 767612
Our in house development chef Steve Williams is you the latest techniques and products used in
available to help you with menu development and some of the country’s most innovative kitchens.
www.harlech.co.uk 3
CONTENTS
FLAVOURINGS
05 Delicatessan 32 GROCERY 64 & COLOURINGS
SPECIALITY SAVOURY CONVENIENT SWEET CONVENIENT
10 MEATS & GAME
50 SOLUTIONS
66 SOLUTIONS
CHOCOLATE TECHNICAL &
14 CHARCUTERIE 54 & PRALINES
68 OTHER INGREDIENTS
18 DAIRY 60 FRUIT PUREE & NUTS 74 Chefs Requisites
26 FRUIT & VEGETABLES 62 BAKERY
Some images show serving suggestions for general purpose only. Please ask us for clarification if required. E&OE.
Terms and conditions - All products are subject to availability whilst stocks last and pictures used may differ to actual products. Some pictures may be
serving suggestions. Harlech food service kindly acknowledges the support of the producers who have supplied images, recipes for use in our brochure.
Listing references: A - Ambient, C - Chilled, F - Frozen
4
CHEF’S
CUISINE
01.DELICATESSAN
Foie Gras Preserved Seafood
4874 Foie Gras per kg F 28068 Anchovies in Oil Tub 1x1kg C
Average 900g Shoaling fish in oil tub.
8453 Foie Gras Slices Rougie 20x50g F 8654 Arenkha Faux Caviar 1x55g C
Liver of a specially fattened goose or Arenkha is a unique product made
duck. from herring roe with an exquisite
flavour and texture not unlike caviar.
It is very versatile. It can be used in
canapes, pasta, salads even stirred into
hot sauces.
25390 Foie Gras Grand per kg C
Average 500g
5974 Crayfish Tails 1x900g C
Cooked and peeled crayfish tails in
brine, 900g net drained weight in a
tub.
www.harlech.co.uk 5
88546 Lumpfish Caviar 1x100g C
Lumpfish Caviar is a less expensive 57479 Salmon Sides Kiln Roasted John Ross per kg C
alternative to genuine caviar. It is Hot roasted, unsliced side Scottish
delicious served as a gourmet style smoked salmon.
canape on blinis with crème fraiche. It
is also great used as a garnish.
23586 Salmon Sides Smoked Dcut John Ross per kg C
Finest smoked salmon with a royal
warrant for quality. Traditionally
smoked over oak and beech chippings.
34340
Salmon Sides Smoked Long Cut per kg C
Scottish John Ross
35132 Gravadlax John Ross per kg C
Finest smoked salmon with a royal
Gravadlax made the traditional way. warrant for quality. Traditionally
Salt and sugar cured with dill. smoked over oak and beech chipping
59494 Salmon Trimmings Smoked John Ross per kg C
43052 Eel Smoked 1x200g C
9400 Salmon Pearls 1x100g C
A delicious ingredient which can
provide a mouth watering colour
flavour to your fish recipes. It is ideal
for canapes- a few pearls on a quails
17128 Haddock Smoked John Ross per kg C
egg is very effective. Average 3.18kg C
78348 Kipper Fillets Smoked John Ross 2 Pack C
Average 110-220g per fillet
16919 Kipper Whole Smoked John Ross per kg C
Average 175g C
41719 Mackerel Pairs Smoked John Ross per kg C
14425 Scallop Meat per kg C
78786 Trout Smoked John Ross per kg C
Average 500g
6
Truffles
34005 Black Truffle Minced 1x50g A
Can be used as a dressing for pastas
and salads, generally used in cooking
to create sauces for fish, meat or egg
based dishes.
61577 Honey Black Truffle 1x110g A
8465 Honey White Truffle 1x100g A
Italian white truffle honey. Perfect with
cheese.
70219 Truffle Oil Black 1x250ml A
7878 Truffle Oil Black 1x250ml A
Truffle Oil is used to impart the flavour
and aroma of truffles to a dish.
5942 Truffle Oil White 1x250ml A
Other
1555 Frogs Legs per kg F
Average 1kg
19087 Snail Shells Very Large 1x48 A
38234 Snails Large 72 Ready to Use. Tinned 1x72 A
www.harlech.co.uk 7
CHEF’S Fillet of Welsh Beef, Method
CUISINE
Beetr oot “popcorn” Season and seal the cheek in the
with the oil. Add The stock.
pressure cooker
gnocchi, confit Securely fit the lid and bring up
Then turn down to low/medium
to full pressure.
vegetables, Onion &
heat and cook for
35 minutes.
Par sley pur ee. Separate the Sauce from the che
daubes.
Add the Daubes to a small roastin
ek. And cut into
g tray, small
• Welsh Black Beef Fillet enough so the cheek fits snuggl
700g y, pour over some
Thyme of the stock, cover with foil and
•
2 Sprigs return to the oven
on 180C for 1hr or until complet
• Garlic ely tender. Remove
1 Clove the foil, baste in stock and return
Halen Mon Sea Salt the cheeks to the
•
To Taste oven to allow to glaze.
danny • Cracked Black Pepper
To Taste
SHARED OLIVE • Butter With the remaining stock pass thro
ugh a fine
50g chinois and reduce to the desired
taste, colour, and
Current Role: Chef director and co-owner of Olive consistency. Skimming off any imp
tree catering, an award winning wedding and events Method urities that rise to
the top
caterer which covers the North Wales and Cheshire.
Season the fillet all over and hea
Welsh culinary association member and current Welsh t a frying pan, add
the butter to the pan along with Onion Puree & Parsley Puree
culinary team captain, with over 20 years experience the garlic and
in Restaurants, hotels and product development via thyme, once the butter starts to
foam add the fillet •Spanish Onions
food manufacturing. and sear each side 2 minutes. The 300g
n place in a hot Parsley
oven for 3 minutes before removin •
25g
g. Allow to rest
Hobbies are football, music, culinary competitions for 10 minutes. Flash under a hot •Unsalted Butter
grill for a minute 30g
and cooking for friends and family. then carve as desired. •White Chicken Stock
30ml
• Double Cream
Beef Cheek & Jus 10ml
• Ox Cheek Method
300g
• Beef Stock Finely slice the Spanish onions and
600ml sweat off for 10
• Halen Mon Sea Salt minutes with the butter until very
To Taste soft.
• Cracked Black Pepper
Add the chicken stock and cook
• Vegetable Oil for Frying on a low heat for
15 minutes with the lid on. Remove
lid and allow
Tip the dough on to a floured work surface and Method
any excess liquid to evaporate. Add the double
cream then transfer to a food proceessor and knead until it comes together. Leave to rest for 20
Peel, trim and wash the vegetables. In one pouch
blend on full speed for 10 minutes. minutes.
add the turnip, and the beetroots, in another
Roll and cut the gnocchi to desired shape 2.5 pouch add the squash and in the third pouch add
Pick and blanch the parsley in boiling salted water the carrots.
for 30 seconds then refresh in iced water. Remove cm balls. Poach for 4 -5 minutes in the remaining
and squeeze out excess water. Then add to the beetroot juice. Remove and drizzle with Olive oil
Into each pouch add 15g butter, 1/2 clove garlic,
blender, blending on high speed for a further 5 then chill.
sprig of thyme, 30gms Goose fat salt and pepper.
minutes Then seal tightly in a vacuum chamber.Set water
For service - Pane each Gnocchi in seasoned
egg and the airbag. Then deep fry on 170C for bath to 86C and cook for the following times.
Remove from the blender and pass through a fine
sieve, transfer carefully into a squirty bottle and approximately 2 minutes. Remove from fryer and 2hrs
• Beetroot and turnips
hold until needed. drain on dish paper. Dust with a little beetroot
powder and season before plating. • Carrots 1hr
• Squash 25 mins
Beetroot “Popcorn” Gnocchi
Fondant Vegetables
• Mash Potato 100g
Baby Golden Beetroot 1 Per Person
Once all are cooked turn the water bath down
•
• Egg Yolk 1/2
• Baby Candied Beetroot 1 per person to 60C and hold for service. Then remove from
• 0’0 Flour 60g
• Baby Turnip 1 per person pouches, check for seasoning and serve.
• Beetroot Juice 750ml
• Baby Carrot 1 Per
• Halen Mon Salt Person (add 1/4 tsp Fennel Baby Onions
Cracked White Pepper seeds plus 1 cardomon pod) Baby Pickling Onions Peeled 8
•
•
Sosa Fine Pork Airbag For Coating Butternut Squash Pearls 3 Per Person Butter 25g
• • •
1 beaten egg For Coating (cut using a Parisienne scoop)
Cassis 200ml
•
•
Sosa Beetroot Powder For Dusting • Butter 45g
Brown Chicken Stock 500ml
•
•
• Garlic Clove 1 1/2
Thyme 3 sprigs
Method •
• Goose Fat 90gms Method
Reduce the beetroot juice by half removing any • Halen Mon Sea Salt To taste
scum from the top. Pass through a fine sieve then Heat the butter in a pan until foaming and add the
allow to cool. • Cracked White Pepper To Taste whole peeled onions. Cook until golden brown all
over. Remove excess butter and add the cassis,
Boil the potatoes in their skins in salted water reduce to a syrup a add the chicken stock and
for 30 minutes or until cooked. Remove the skins simmer until the onions are tender. Set aside until
carefully and pass through a potato rice and then a required.
sieve. Place in a mixing bowl, fold in the egg, flour,
salt, pepper and 40g of the beetroot reduction.
CHEF’S
CUISINE
SPECIALITY
MEATS & GAME
10Speciality Meats & Game
53675 Bone Marrow Canoes per kg F 8393 Venison Haunch per kg F 4065 Duck Breast Smoked per kg F
Average 4.5-5”. Average weight 5kg 3-10kg
84600 Calf Feet per kg F
86458 Caul Fat per kg F
61793 Marrow Melts 1x200g F 6288 Venison Saddle per kg F
Just the marrow from the centre of 6-10kg
the bone. Ready to defrost and use.
Full of flavour
49166 Toulouse Sausages per kg C
Average 2kg
6759 Venison Sausages 1x2.27kg C
3267 Wild Boar Diced per kg F
Average 500g
6582 Venison Diced 1x2.5kg F
16956 Wild Boar Tenderloin per kg F
7238 Wild Boar Trim per kg F
Sold in 25kg blocks.
6875 Chicken Supreme Corn Fed 1x5 F
Average 180-230g each
9366 Poussin 20x450g F
www.harlech.co.uk 1120204 Duck Goosnargh Corn Fed per kg F 13958 Quails Jumbo 1x10 C
32648 Mallard 10x600g F 3725 Rabbit Whole 1x1kg F
38417 Game Minced per kg F 56483 Squab Pigeon 1x750g C
5343 Game Pie Mix per kg F Typically under 4 weeks old. The meat
is largely described as like dark chicken
Venison, pheasant, rabbit
1385 Guinea Fowl Supremes Pack 2 F
180-200g per supreme
2871 Partridge 10x300g F
7300 Pigeon Wood Breast 1x10 F
30-40g each
12CHEF’S Laverbread gnocchi, Gnocchi
CUISINE
Nant Mor mushroom Bake the unpeeled potatoes in the
90 mins until tender the whole way
ir skins for
through (or
fr icassee
alternatively you can use leftove
r jacket potatoes
heated up) remove the flesh from
the skins (ideally
while still warm) and mash until
smooth – a potato
ricer works best here.
Mix in the ricotta, laverbread, a
2 main course 4 starter po pinch of salt and
rtions pepper and the flour. Make a wel
l in the middle,
• 2 large floury potatoes add the beaten egg and begin to
combine the
mixture with floured hands. Work
• 50g ricotta cheese in the thyme
leaves and continue until a smooth
• 70g plain flour dough has
formed.
• 1 free range egg, beaten
Form into 4 long cigar shape abo
• 1 tbsp of parsons laverbread ut 2cm thick with
Jason Hughes • 1 thyme sprig, leaves only
the back of a floured knife cut into
press a floured finger into each
2cm “pillows”
Y Carreg Bran gnocchi this will
• anglesey sea salt and freshly gro help with cooking and holding on
und pepper to sauce..
• small amount of grated parmes
Y Carreg Bran is a contemporary family run hotel, and
an to serve Bring a large pan of salted water
• 300g of Nant Mor mushroom to the boil, place
a beautiful wedding venue on the banks of the Menai s form Snowdonia, into water in two batches keep wat
but exotic mushrooms will work. er moving to
straights under the famous britannia bridge. oyster and stop sticking together.
shiitake mix is best
The food is modern, fresh and local. • 1/2 diced shallot or an onion Cook for 2 mins or until floats dra
in well and leave
• 2 garlic cloves minced to one side.
Jason has been appointed to align
Carreg bran’s already great reputation with a • 3 spring onion washed and rou Pick all the mushrooms down to
ghly cut equal thin strips,
new level of culinary experience and build on the • 50ml of white wine
wonderful team of chefs there In a medium-hot pan with a knob
• 50ml double cream of butter sauté
He has honed his skills in Paris, Antigua and at the • season to taste shallots and garlic with no color.
famous Gordon Ramsay at the savoy grill in London.
His passion is welsh cuisine he is a medal winning Once this is cooking heat up ano
ther pan add
team chef for the welsh culinary team and a finalist butter and place gnocchi inside
let the butter foam
in the national chef of wales for 2017, so look out for and keep turning the gnocchi the
n once the shallots
stunning welsh dishes on your next visit to anglesey. are nearly translucent Add mushro
oms in and
cook until tender add wine and
mascarpone once
gnocchi is golden brown add mus
hroom fricassee...
then plate finish with spring onio
n and parmesan.
www.harlech.co.ukCHEF’S CUISINE CHARCUTERIE
Italian
6716
Antipasto: Prosciutto, Spianata & 1x265g C
52342 Lonzu Cosican Lomo per kg C 3074 Salami Coppa Whole per kg C
Milano
Average 500g. A must have among Italian cold cut, dry cured pork
Mixed cured meats Corsican cold cuts. Can be enjoyed as shoulder or neck. It is a typical Italian
a starter or a side dish sausage, mild in flavour, fragranced,
22245 Bresaola Sliced 1x500g C
enhanced by a clever spiciness. Rolled
61145 Pancetta Morelli per kg C
Air dried 2-3 months similar to South piece of meat, not minced.
African biltong, seasoned with juniper, Average 1.2-1.5kg Average 2kg
cinnamon and nutmeg. Use as an 3587 Pancetta Sliced 1x250g C 8935 Salami Napoli Whole per kg C
antipasto, served with a good quality
olive oil, parmesan shavings and fresh Italian bacon from pork belly, salt cured Average 4.2-5kg
rocket. and spiced with black pepper.
62199 Pancetta Smoked per kg C
20251 Pancetta Smoked Flat per kg C Spanish
Average 1.2-1.8kg 22885 Chorizo Baby 1x500g C
8433 Pancetta Smoked Lardons 1x1kg C
Italian bacon strips, semi cured and
smoked over beechwood, these
lardons add a depth of flavour to
soups and casseroles. Can be fried
and added to sprouts and chestnuts at
Christmas.
6654 Parma Ham Sliced 1x120g C
73357 Chorizo N’djuja per kg C
A genuine DOP product that has been
A Calabrian spreadable cured meat reared, slaughtered, sliced and packed
or soft salami similar to Sobrasdada in the area around Parma by a licensed
spreadable chorizo. Ideal also to spice operator. Use on premium anti pasti
up a pasta tomato sauce dish. platters and starters.
Average 500g
1140 Prosciutto Ham Sliced 1x500g C
Sliced Prosciutto ham. Similar to
Parma ham, dry cured. Interleaved for
46320 Chorizo Sausage Mini 1x250g C
convenience.
A spanish sausage made from pork
shoulder and paprika. Hoops of hot
Chorizo, ideal for adding to stews,
pasta and slicing.
71261 Fennel Salami Finocchiona Fiorucci per kg C
Average 1kg
www.harlech.co.uk 1523287 Iberico Bellota Sliced Ham per kg C
French
Cured Salami made from the leanest
acorn-fed pork with just the right 37375 Rosette de Lyon Ogier 1x450g C
amount of black pepper. Stuffed in A french dry cured saucisson. It is
natural intestine casings. made from the leg of pork. The most
famous of Lyons sausages. Traditionally
served thickly sliced
Welsh
75288 Carmarthen Ham Piece per kg C
Piece of Camarthen ham unsliced.
Wales very own pre runner to Parma
Ham. Made with love and attention
by Ann and Chris Rees. A premium
product. 28650
Black & White Pudding Roulade per kg C
46650 per kg C
Whole
Pastrami
55421 Chorizo Log Bath Pig per kg C
62190
Salami Flavoured with Blood, Wine & per kg C
Chocolate 13333 White Pudding Clonakilty 1xx280g C
81740 Salami Lamb Merguez per kg C Chilled white pudding from Clonakilty
in Southern Ireland. Excellent creamy
53841 Iberico Bellota Sobrasada per kg C 19928 Salami Peppered per kg C
quality. Beautiful pan fried or grilled.
A high quality and delicious sausage 13108 Salami Wild Boar per kg C
36141 White Pudding Stick 1x1.36kg C
made from cut Iberian pork meat and
bacon, with salt, paprika and spices. Salami made from wild boar with 75678 Vegetarian Pudding 1x200g C
Can be used in cooking or as spread cracked black pepper.
The worlds first vegetarian black
for canapes pudding. Vegetarians have been
81586 Merguez Sausage per kg C British missing out. This product has the same
distinctive taste as our standard black
A raw North African sausage flavoured 63117 Black Pudding with Chilli 1x1kg C pudding. This product is also vegan.
with cumin and sumac and harissa. Use
in tagines or grilled. Average 1.65kg, Manufactured by Brown’s of Chorley.
30 sausages on average A superb quality black pudding made
using the finest ingredients by the
81980 Morcilla Black Pudding 1x250g C
renowned Brown’s of Chorley.
Spanish black pudding. Made with
onions not rice.
20789 Serrano Ham Sliced 1x500g C
Very finely sliced Serrano Ham. The
Hams are salted for 2 weeks, washed
and then hung in a dry place for about
6 months. Ham is cured for between 6
to 18 months dependant on climate.
16Patchwork Paté Terrines
59707 Brandy & Herb Paté Piping 1x500g F 4172 Mushroom & Garlic Paté 1x450g F 8802 Duck & Chestnuts Terrine Rougie 1x1kg C
Chicken liver paté with brandy & herb Chicken liver paté with mushrooms A rustic style coarse terrine with
in a piping bag. Piping bag gives good garlic. Made in Wales. authentic ingredients to thoroughly
portion control. Clean Fill. Versatility. satisfy those who appreciate simple
3454 Port & Hazelnut Paté 1x450g F
Can be used by skilled and unskilled good taste.
chefs. Recommended average serving Chicken liver paté with Port and
50g hazelnut. Made in Wales.
38542 Chicken Liver Parfait 1x1kg C
The first ever dairy free chicken liver
parfait. Silky smooth. Great as a light
lunch or starter
83051 Cointreau & Orange Paté Piping 1x500g F
Chicken liver paté with Cointreau
orange in a piping bag. Piping bag
gives good portion control. Clean
Fill. Versatility. Can be used by skilled
and unskilled chefs. Recommended
average serving 50g
26916 Stilton & Pear Paté Piping 1x500g F 3342 Welsh Dragon Paté 1x450g F
Noble fruit and finest mature cheese This fiery venison paté jumps with a
marry in this elegantly smooth, spice packed pungency that marries
eminently satisfying vegetarian paté, with the rich game liver to give a full
giving intriguing sweet savoury flavours warming aromatic experience. Made
that linger long into the night. in Wales.
Average serving 50g
51839 Welsh Dragon Paté Piping 1x500g F 25877 Ham Hock & Pea Terrine 3x500g F
Fiery venison paté that jumps with a An excellent flavourful duck terrine.
spice packed pungency that marries Serve with a chiffonade for a light,
with the rich game liver to give a full original presentation.
warming aromatic experience. In a Pheasant & Chanterelle Terrine
piping bag. Average serving 50g 9238 1x1kg C
Rougie
4536 Brandy & Herb Paté 1x500 F
A great combination of pheasant meat
Chicken liver paté with brandy herb. and chanterelle mushrooms 20%
Made in Wales.
3698 Cointreau & Orange Paté 1x450g F
Chicken liver paté with Cointreau
orange. Made in Wales.
www.harlech.co.ukCHEF’S CUISINE DAIRY
Welsh Cheese
3110 Brie White Pont Gar per kg C 35855 Caerphilly Round per kg C
A creamy, white Brie, made in Wales. Average 1.5kg
Average 1.4kg 56999 Caerphilly Smoked 1/2 wheel per kg C
75690 Caerphilly Oak Smoked Wheel per kg C
Average 1.7kg
3102 Caerphilly Cheese per kg C
6652 Golden Cenarth Cheese 1x250g C
Crumbly cheese with avarage fat Welsh soft creamy cheese, washed
content of 48% and a pleasant sour rind. British cheese award Supreme
tang. Light in colour, mild in taste. Champion winner.
Average 2.5kg
48823 Golden Cenarth Wheel per kg C
66754 Caerphilly Gorwydd per kg C
35366 Hafod Cheese per kg C
The cheese is matured for a minimum
of 2 months to give a wonderfully Similar to a Cheddar, Hafod has a
deep flavour, that is yet still fresh and distinctive rich, buttery, nutty flavour.
clean tasting, with slight citrus notes. The cheese is made in 10kg rounds
Average 2kg and matured for 10 to 18 months.
Average 2.5kg
51125 Montgomery Cheddar per kg C
Montgomery Mature Cheddar is the
epitome of traditional, handmade,
unpasteurised Somerset Cheddar.
Matured for 12 months wrapped in
a muslin cloth and has a rich nutty
flavour.
Average 2.5kg
8294 Perl Las Cheese 1x200g C
An organic, blue veined, Welsh Stilton
style cheese.
6563 Perl Wen Cheese per kg C
An organic, soft white cheese in a
Caerphilly and Brie style.
Average 1.2kg
4478 Perl Wen Cheese 1x250g C
An organic, soft white cheese in a
Caerphilly and Brie style.
1758 Snowdonia Amber Mist 1x200g C
Mature Welsh Cheddar cheese with a
hint of whisky, encased in a wax truckle.
www.harlech.co.uk 192275 Snowdonia Black Bomber Mature 1x200g C 3708 Tintern 1x1.5kg C
An extra mature Cheddar encased in A blend of Cheddar cheese, chives,
black wax. onion and shallots, encased in green
wax.
7746 Snowdonia Black Bomber Mature 1x3kg C
An extra mature Cheddar encased in
black wax.
6882 Snowdonia Bouncing Berry 1x200g C
Mature Welsh Cheddar cheese with
cranberries, encased in a wax truckle.
British Cheese
23421 Cahill Porter per kg C
9230 Y Fenni 1x1.5kg C
This is a brown waxed gourmet cheese
A blend of Cheddar cheese, truckle. Each truckle is individually
wholegrain mustard, mustard flours & handcrafted with plain Irish porter,
ale, encased in a clear wax. brewed by Guinness. Ideal for centre
piece on a cheese board.
Average 2.3kg
1713 Snowdonia Green Thunder 1x200g C
Mature Welsh Cheddar cheese with
garlic garden herbs, encased in a wax
truckle.
4144 Snowdonia Red Devil 1x200g C
Red Devil truckle. Red Leicester with
chilli pepper.
5586 Snowdonia Smoked Cheddar 1x200g C
70007 Snowdonia Smoked Cheddar 1x2kg C
2062203 Cornish Yarg per kg C 35368 Lord London per kg C 8128 Wensleydale & Cranberry Cardinal 1x1.2kg C
Nettle wrapped Cornish Yarg is made A cross between a Brie & Camembert. Premium Wensleydale cheese with
from pasteurised cows milk, it is a A semi-soft white cows milk moulded cranberry pieces.
young fresh lemony cheese, creamy cheese in the shape of a dome. Clean 2289 White Cheshire Appleby’s per kg C
under its natural rind and slightly tasting with a hint of citrus and a
crumbly in the core. natural Creaminess A clean and zesty flavoured cheese
Average 1kg with a long finish. Applebys goes well
49796 Paneer Indian Style per kg C
with fruit and has excellent cooking
A cheese made in an Asian style. No properties.
salt is added and it has a short shelf life Average 2.5kg
7 days. Excellent for cooking as it does 2271 White Cheshire Belton per kg C
not melt.
Average 1kg Crumbly cheese with refreshingly
lemony flavour, perfect eaten with fruit
1388 Red Leicester Fox Belton per kg C
and salads.
A modern British classic with a Average 3kg
cunningly unexpected crunch. A russet
colour and a wonderful rugged mouth-
feel with a hint of crunch. Aged for
around 14 to 18 months. French Cheese
Average 2.4kg
32688 Beaufort Cheese per kg C
43072 St Duthac per kg C
Firm, raw cows milk cheese associated
A soft creamy unpasteurised, subtle with the Guuyere family.
60736 Curd Cheese Firm per kg C tasting blue, ere’s milk cheese with a Average 2kg
Average 1kg picante flavour. Scottish.
Average 600g 4984 Bresse Bleu 1x500g C
2251 Double Gloucester Rinded Belton per kg C
88136 Stilton Cut Wheel per kg C Bresse Bleu is made from pasteurised
Average 1.5kg cows milk in Bresse. This is a soft
21cm cut wheel. French cheese with a bloomy edible
1087 Goats Cheese Hard Inglewhite per kg C
Average 2kg rind has an aroma of mushrooms. The
A hard-pressed, goats milk cheese, 3927 Stilton Portion 1x160g C flavour is rich buttery.
bright white in colour and encased in a
yellow wax.
16133 Tain Truckle
Average 1kg This Scottish cheddar has a deep
character with a little bit of acidity & per kg C
48286 Goats Cheese Rosary Wiltshire 1x100g C
citrus flavour
19804 Goats Log Rosary 1x1kg C
55969 Tor Ashed Goat Cheese
4402 Lancashire Blue per kg C
An ash pyramid with a Geotrichum
A cylindrical mould of full fat, rind, it has a lemony flavour and very
pasteurised, soft, blue veined cheese smooth close texture. Made with 1x250g C
wrapped in aluminium foil. Cave thermised goats milk and vegeterian
matured. rennet 4509 Brie 1x1kg C
Average 1.2kg
50009
Vintage Reserve Cheddar Barber’s per kg C Fixed weight full wheel brie
1833
Average 1.25kg
www.harlech.co.uk 216033 Brie Smoked 1x1kg C 25862 Cados with Calvados 1x250g C 22150 Port Salut per kg C
A French brie that is smoked over Le Cados is unpasteurised. A precious Port salut is a semi-pasteurised cows
whisky barrel chippings leaving with a little cheese washed in Calvados and milk cheese it has a distinctive orange
lovely smokey aroma. then wrapped in toasted breadcrumbs. crust and a mild flavour.
A mild appley, earth delight of a Average 2.2kg
26072 Camembert Mini 8x125g C
cheese with a touch of sweetness
3117 Camembert President 1x145g C
3269 Morbier 1x2kg C
Chilled and boxed, rich, soft, creamy
Morbier is a creamy, semi-soft, supple
cheese with a whitish rind, originally
cheese with a black decorative layer
made near Camembert in Normandy.
through the centre.
29948 Pouligny St Pierre 1x250g C
Often known as the Pyramid due to
38482 Morbier Badoz Quartier per kg C its cone shape. It is a French goats
cheese made in the Indre department
The Morbier Badoz is an authentic
of central France
traditional cheese. It’s prolonged
8227 Chaource French 1x250g C
refining result in a pure flavour and 83316 Raclette per kg C
The center is soft, creamy in colour, a soft chewy dough that melts in the 80213 Reblochon AOC Traditional per kg C
and slightly crumbly, and is surrounded mouth. Traditionally made in copper
by a white Penicillium candidum rind. vats. Average 1.5kg It has a very distinctive pleasant,
aromatic smell with a creamy texture.
46178 Crottin Pasdeloup 12x60g C 57599 Munster 1x125g C
The flavour can vary from nutty, slightly
Individual goats cheese portions fresh Munster is a soft, moist cheese made acidic to milky.
from France. from pasteurised cows milk. It has a Average 500g
Epoisses slightly sticky, fine-textured paste and
41380 1x250g C 32547 Roquefort Cheese Societe per kg C
is quite pungent.
A soft cows milk cheese. It has a This Ewes milk cheese is white,
creamy, chewy and firm texture. 3793 Pont L’eveque 1x220g C
tangy, crumbly and slightly moist
Despite its pungent smell, it has a A soft washed rind French cheese. It with distinctive veins of green mold.
spicy, sweet and salty flavour. has a buttery, savoury flavours with a Average 1.4kg
Goats Log tangy finish.
6486 1x1kg C 3028 Tomme De Savoie per kg C
39366 Goats Log Smoked 1x1kg C A mild, semi-firm cows milk cheese
with a beige interior and a thick
brownish-grey rind.
Average 1.7kg
2275123 Burrata Cheese 8x100g C 3642 Mascarpone 1x500g C
A mozzeralla like ball with a soft centre An Italian smooth and creamy textured
cheese.
1798 Mozzarella Balls 12x125g C
76982 Mozzarella Bocconcino 1x144g C
These small bite size Mozzarella
cheese are packaged in a bag of water
to preserve the freshness
9137 Mozzarella Buffalo Single 1x125g C
Chilled Mozzarella made from milk of
the domestic Italian water Buffalo.
57695 Mozzarella Pearls 1x500g C
Average of 66 in a tub.
28862 Mozzarella Smoked Block per kg C
Chilled, firm white Italian cheese made
67996 Vignotte Cheese per kg C
from buffalo or cows milk.
It has an intensley creamy, light, rich Average 2.3kg
and buttery texture. A slightly lemony 7073 Dolcelatte Cheese per kg C
86031 Parmesan Style Vegetarian 1x200g C
taste making it perfect for grilling. An Italian full fat soft cheese, blue
Average 2.5kg An Italian, vegetarian organic
veined with a mild taste typical of Parmesan style cheese
blue veined cheese. Made with whole
pasteurised milk.
Italian Cheese Average 1.5kg
2124 Gorgonzola 1/4 per kg C
8477 Asiago Cheese per kg C
Soft and creamy. Average 1.5kg. Foil
The aged cheese is often grated in Wrapped
salads, soups, pastas and sauces while 4627 Grana Padano Block 1x1kg C
the fresh Asiago is sliced to prepare
paninis or sandwiches. Can be melted. Like Parmesan.
Average 2.5kg
www.harlech.co.uk 235304 Pecarino Romano per kg C 9079 Feta Block 1x900g C
When young, the cheese has a soft
European Cheese A traditional Greek white soft cheese
and rubbery texture with sweet and ripened in salt brine and produced
35492 Cambozola Mini 1x150g C
aromatic flavour. The flavour becomes from fresh, pasteurised sheep milk 70%
sharper and smokier when aged for Cambozola is a cows milk cheese that and goats milk 30%.
eight months or longer. is a combination of a French soft- 1719 Feta Diced 1x400g C
Average 2kg ripened triple cream cheese and Italian
Gorgonzola. 2342 Haloumi 1x250g C
3595 Pecarino Sardo Authentic 1x2kg C
A salty semi hard Greek cheese
Is a firm cheese from the Italian island
that is perfect for cooking at high
of Sardinia. Made from sheep milk.
tempertures as it keeps its shape and
distinctive flavour.
74009 Gouda per kg C
This popular semi hard cheese has a
rich and unique flavour. Great paired
with beer or Riesling.
Average 4kg.
44719 Maasdam per kg C
Semi hard Dutch cheese. The most
characteristic features are its eye
holes. It has a creamy texture and
a sweet, buttery, nutty taste with a
6499 Ricotta Cheese 1x1.5kg C fruity background. Melt on casseroles.
Average 2.4kg
A delicate, slightly sweet and creamy
flavour with a smooth texture. 14849 Macebo Alvino Murcia per kg C
5273 Taleggio per kg C A creamy Goats milk product, pressed,
its white body is rinsed with red wine.
A semi-soft, washed rind, smear- Ripened for at least 45 days. Subtly
ripened Italian cheese. Has a thin crust sharp and only slightly salty flavour.
and a strong aroma, but its flavour Average 2.7kg
comparatively mild with an unusual
fruity tang.
Average 2-2.5kg
4804 Danish Blue 10x100g C
A pure, sharp yet salty tasting blue
cheese which is both spreadable and
sliceable. Perfect for cheeseboards.
58059 Edam per kg C
Semi-hard cheese which has a coat of
red paraffin wax.
Average 2kg
2436184 Mahon per kg C
A soft to hard cheese made from Liquid Eggs
cows milk. It is named after the port
of Mahon on the island of Minorca.
1553 Liquid Egg White 1x1kg C
Average 3kg The hassle has been taken out of
71090 Manchego per kg C preparing egg whites with this super
convenient liquid egg white, perfect C
Manchego is a sheep milk cheese for meringues, mousse or as a healthy
made in the La Mancha region of alternative to whole egg.
Spain. The sheep are the Manchega
breed. Average 1kg
6748 Liquid Egg Whole 1x1kg
Whole liquid egg is simple convenient
to use, comes in a sealable, easy C
55065 Picos Blue Cabrales per kg C to store container. Tastes great in
A blue cheese from the region of omelettes, Spanish tortilla or quiches.
Liebana in the North of Spain. A 5692 Liquid Egg Yolk 1x1kg
mixture of cows, sheep and goats
Pasteurised. Create delicious
milk. It is yellowish and covered with a
mayonnaise, hollandaise sauce, rich
bluish green lines of Penicillin mould.
desserts in minutes with zero-hassle
Average 3kg
liquid egg yolk. Simply use straight
from the bottle for a quick tasty
ingredient.
Butter & Spreads
4093 Welsh Butter Portions 1x100 C
25878 Manchego per kg C
Perfectly balanced with sweet notes
Manchego is a sheeps milk cheese and saltiness background flavours of
made in the La Mancha region of malt and caramel on the palette.
Spain. Aged over 6 months The
sheep are the Manchega breed. PDO 54511 Salted Butter Rolls 20x250g C
Certified. With Cristal of Guerande Salt
Average 3kg.
16435 Old Amsterdam Cheese per kg C
An 18 month aged Gouda cheese, Milk
with its caramel colour and rich flavour
with small crystals which appear during 38418 Buttermilk 1x500ml C
ripening. A slightly sour milk. Buttermilk is
Aveage 2.7kg slightly thicker than milk but not as
thick as cream. Usually lower far than
regular milk and cream
www.harlech.co.uk 25CHEF’S
CUISINE
FRUIT &
VEGETABLES
2653386 Carrots Baby Mixed 12x150g C 80316 Garlic Black per kg C
Fruit, Flowers & Vegetables - Fresh Mixed colour heritage carrots small. Black Garlic is a type of caramelised
garlic first used in Asian cuisine. It is
50467 Apple Blossom Koppert Cress 4x100s C 55752 Carrots Heritage Mixed 1x5kg C
made by heating whole bulbs of garlic
A decorative heart or angel shaped Purple, yellow, orange. over the course of several weeks, a
salmon rose flower with the fresh sour 21606 Cauliflower Mixed 6 pack C process that results in black cloves
taste of apples. Creatively used in
Mixed colours 44136 Garlic Three Cornered 1x100g C
desserts & cocktails
20370 Kholrabi 1x1kg C
60833 Artichokes Jerusalem per kg C
80475 Aubergines Baby 1x1kg C
Whole fresh aubergine. Technically a fruit
but used as a vegetable. Also known
as eggplant. Can be used in veg curry,
ratatouille, delicious on a bbq.
25094 Beetroot Candy Stripe per kg C
A beautiful deep pink skinned, stripey
pink and white fleshed beetroot with
a sweet flavour. It looks spectacular on
salads 18618 Cauliflower Purple each C
42191 Beetroot Heritage Mixed 1x5kg C 14674 Chicory Baby Punnets 1x4x8 C
Golden, chioggia, and crapaudine. 50987 Chicory Red per kg C
51829 Lemons Menton 1x5kg C
78836 Chicory White 1x4.5kg C
10922 Monks Beard 1x200g C
87005 Crosnes 1x2kg C
A relative unknown green. Thought to
Stachys affnis, commonly called crosnes, have originated from the Cappuccino
chinese artichokes. Its rhizome can be Monks in Tuscany. Its texture is succulent
grown and eaten as a root vegetable. and moist and its flavour is similar to
37868 Cucamelon Punnet 1x15 C chard with a slightly bitter aftertaste.
51779 Fennel Baby 1 punnet C 18244 Hibiscus Petals Medlys 1x140g C
35898 Figs per kg C
Average 2kg tray
79212 Figs Sollies per tray C
78215 Borage Flowers 1x20g C Superb quality fresh fig from Sollies in
France. Purple to ribbed black colour.
Fresh borage flower heads only approx Fruit is dense and elegant, taste of
20g weight. Star shaped with normally watermelon and strawberry jam. Serve
blue petals. Use for decorating desserts with air dried ham or cheese, game, pork.
and salad. Slight honey taste. Average 3kg Tray
www.harlech.co.uk 2762577 Nasturtium Flowers 1x20g C 78441 Potatoes Pink Fir 1x5kg A Deep green leaves with purple tinge
& light green stems. Aniseed liquorice
Fresh Nasturtium flowers and leaves only 29846 Rocket Micro each C
flavour, sweet basil aroma, fragrant. Crisp
approx 20g weight. Ideal as a decorative 35575 Salsify 1x1kg C to bite, stem leaves form a light texture.
and edible garnish to enhance your
starters or desserts. 22580 Tomatoes Heirloom 1x3.5kg C
Mixed variety heirloom tomatoes
66468 Tomatoes San Marzano 1x4kg C
Considered by some chefs to be the
finest in the world
3663 Chard Red Micro 1x30g C
84649 Turnips Baby 1x400g C
Micro Red Chard Cress has an earthy
48396 Watermelon each C
flavour similar to spinach. Can be used
with mushrooms, cheeses and salads.
Herbs 70911 Chervil 1 bunch C
A delicate herb related to the parsley
6279 Amaranth Red Micro 1x30g C family. Commonly used to season mild
Red amaranth cress has a mild beetroot flavoured dishes
flavour is great with stir fries, egg dishes 5971 Coriander Micro 1x30g C
and as an attractive garnish to salads and
Mid dark green stemmed micro leaf with
meats.
22068 Onions Grelot White 1 bunch C medium to light green leaves with seed
3781 Basil Red Micro 1x30g C casings present. Fresh flavoured with a
14283 Pansies Edible 1 punnet C
distinct spicy aroma. Crisp to bite, stems
71068 Pea Shoots 1x100g C leaves for a light texture.
Curly tips of the parsley flower stems. Use 56431 Parsley Micro each C
as a decorative addition to dishes.
81636 Sarriette Savoury 1 bunch C
83248 Peaches 1x32 C
Sarriette is a French herb used for sea-
77827 Peaches Blood - Squashed 1x26 C soning food in Provence
32177 Pineberries 12x100g C
Strawberries but oppisite colours!
85372 Plantain 1x4kg C
28Fruit & Vegetables - Dried
42233 Chickpeas 1x500g A
5154 Cranberries Dried 1x1kg A
67857 Golden/Blonde Raisins
Supermodel of the dried fruit family. A
normal raisin is simply dried red grape,
a golden one is more high maintenance. 1x1kg A
Treated with Sulphure Dioxide and oven
dried it gives it a glowing amber colour
16422 Orange Peel Candied Strips 1x1kg A
Candied orange peel strips. The strips
are not uniform in size.
Fruit & Vegetables - Frozen
15359 Lingonberry 1x1kg
Also called Mountain Cranberries.
Smaller than cranberries, sour-sweet and
a slighty bitter taste. They contain more
sugar than cranberries.
www.harlech.co.uk 29Fruit & Vegetables - Preserved
60512 Figs In Syrup 12x820g A 87283 Pied Mouton Bulgarian per kg C
A soft pear shaped fruit, with sweet dark Pale brown cap with white underside.
flesh and many small seeds, eaten fresh Hedgehog mushroom. Spiky underside
or dried. rather than gills. Sweet nutty taste, spicy
after taste. Average 1kg
73122 Ginger Pickled 1x450g A
30868 Griottines Kirsch Pitted 1x2ltr A
A special morrello cherry. Oblachinska
cherry found in the Balkans. Macerated in
Funghi - Dried
alcohol pitted cherries, no stalk. 83931 Mushrooms Mixed Dried 1x400g A
37815 Laver Bread Parsons 1x120g A
High quality mix of 50 Oyster, 40 Shitake
Traditional Welsh seaweed, ready for use and 10 Porcini mushrooms which all
in a tin and pre cooked. Great added to re-hydrate to a nice soft texture and also
scrambled egg or making its own pesto. gives you a rich mushroom stock.
Mix with hollandaise over eggs benedict. 49089 Porcini Choice 1x500g A
Dried mushrooms Boletus Edulis Cep.
19727 Maraschino Cocktail Cheries 1x500ml A Considered better dried than fresh. Nutty
taste. Soak before use. Ideal for pasta
48117 Pears in Syrup Mini Brover each A
and steak sauces.
34072 Quince Paste 1x200g A
A firm paste which can be cut into slices,
like a fruit style paté.
Funghi - Frozen
42795 Girolle Mushrooms 1x1kg F
Funghi - Fresh
52493 Girolle Mushrooms Medium per kg C
From Belorussia
39749 Girolle Mushrooms Small per kg C
Bulgarian.
Average 1kg
30CHEF’S
CUISINE
Last of the Season
Ingredients So now you need to make the (soi
l) get a small pan
• 2 duck legs and put in enough oil to cover the
bottom of the
• Head of smoked garlic pan take and heat till hot then add
airbag and cook
till all puffed up stir throughout
• Sprig of Thyme when done strain
out oil and leave to cool and set
• 500g goose fat aside. Now heat
up purée and beetroot slowly. Now
the duck legs
• 4 baby beetroot have cooked take out of oil and
shred then chop
• 2 Bone marrow roughly and put in pan heat add
ing the airbag
and a touch of Viking salt then tast
• 1 egg e to check your
happy with taste and texture.
• 200ml cream
• Sosa Viking salt for seasoning Now ready to plate. Put the (soi
l) in a line across
ROBBIE • 1 tsp Sosa beetroot powder the plate the take beetroot out
of bag and aline
Head Chef Galeri Restaurant on the soul to look like its in the
• 2 tbsp Sosa airbag (pork rind ground then take
) purée and put on bottom of the
• 2 drops Cherry essence plate then use oil
Robbie has experience in kitchens up to 2 star from the beetroot and drizzle on
the plate garnish
Michelin from Rhodes 24 London at the age of 15 to • 100 ml Olive oil half for beetroo with a few mustard frills and the
t half for airbag plate is ready
Hibiscus in London and so on, to working in high end
restaurants and hotels all his career. Robbie was on Method
Master Chef the Professionals in 2011 reaching just
short of the 1/4 finals. Robbie has gone from head Confit the duck legs in goose fat
thyme and the
chef of the 2 rosette Seiont Manor and is now head head of smoked garlic At 120 oc
chef of the new revitalised Galeri Restaurant where for 3 1/2 hours.
While that is cooking prepare the
he will be cooking stylish dishes at the standard of bone marrow
by taking out the bone and poach
the high end establishments, he has worked but a in the great
until cream has reduced by half
relaxed and affordable experience. and bone marrow
is incorporated season with a tou
ch of Viking salt
and blitz to a purée. Once to a pur
ée set aside till
needed. Prepare the beetroot by
vac packing with
olive oil cherry essence, beetroo
t powder and a
pinch of Viking salt cook in a pan
of boiling water
till soft to touch then take out of
pan and leave to
cool in vac pack bag.CHEF’S
CUISINE
GROCERY
Herbs, Spices & Seasonings
31295 All Spice Ground 1x225g A
52657 Anise Ground 1x500g A
83919 Cardamom Pods Whole 1x400g A
6538 Cardamoms Whole 1x400g A
An aromatic spice indigenous to South
India and Sri Lanka. The seed is from
a member of the ginger family. It has
a wonderful aroma an enticing warm
spicy-sweet flavour.
5923 Cinnamon Ground 1x450g A
53083 Cinnamon Sticks 1x120g A
8224 Coriander Ground 1x450g A
8037 Coriander Seeds 1x300g A
40600 Creole Seasoning Dry 1x265g A
5948 Cumin Ground 1x450g A
Traditionally spice used in North
African recipes. Also used in South
Asian cookery known as Jeera.
Distinctive taste and warm aroma. Use
in tagine stews.
6109 Cumin Seeds 1x300g A
62410 Curry Leaves 1x50g A
Dried curry leaves are unrelated to
the ground spice mix curry powder.
They are an essential part of South
Indian cooking adding a subtle aroma
to simple dishes complexity to highly
spiced ones.
3253273 Onion Seeds Black 1x265g A 39915 Raz el Hanout 1x250g A
46644 Oregano Ground 1x2.5kg A A spice mix from North Africa. The
name is arabic for head of the shop
57357 Paprika Hot Smoked 1x600g A
implies a mixture of the best spices
28407 Paprika Sweet Smoked 1x540g A the seller has to offer. Used in many
Traditionally used in Spanish cookery. savoury dishes, sometimes rubbed on
Top quality La Vera. Deep flavour ideal meat.
for paella. Smokey and sweet aroma. 67597 Saffron Powder 1x0.125g A
47917 Pepper Black Fine Cracked 1x2.5kg A Finely ground Saffron, in paper wraps.
2966 Peppercorns Green In Brine 1x800ml A Ideal for delicate saffron flavour which
can be mixed smoothly into dishes
Use in soups, sauces, patés and stews. without leaving strands visible
4941 Peppercorns Pink 1x270g A 7910 Star Anise 1x250g A
Seasoning spice. Baie Rose Dried Contains seeds of aniseed flavour.
berry from the Peruvian peppertree.
Complementary to game and 64800 Sumac Ground 1x260g A
meat dishes. Use in marinades and Sumac is a lemony, tangy spice which is
dressings. Similar to juniper often used in Middle Eastern cooking
6187 Fennel Seeds Whole 1x400g A 27651 Peppercorns Sarawak 1x50g A as a seasoning, like salt & pepper
Primary ingredient of Absinthe. Slight A somewhat rare peppercorn found 47341 Togarashi Spice Blend 1x600g A
aniseed taste. From the fennel plant. in Malaysia that has recently gained For savoury dishes. A blend of spices,
notoriety. The pepper conveys a soft seeds, seaweed and orange peel.
25848 Fenugreek Ground 1x700g A
berry or chocolate flavour to most
Fenugreek is a spice used in curry
3571 Tumeric Ground 1x550g A
foods
powder. 76511 Peppercorns Szechuan Whole 1x250g A
42229 Fenugreek Seeds 1x370g A
Also known as Chinese coriander.
61290 Four Pepper Mix 1.475g A Lemony taste with tingly sensation.
5323 Ginger Ground 1x500g A Used widely in Himilayan and
Indonesian cuisine.
11966 Harissa Spice Blend 1x600g A
48152 Peppercorns Tasmanian 1x125g A
A blend of herbs and spices.
48416 Piri Piri 1x550g A
67155 Harissa Tube 1x70g A
Spice. Blend of African cayenne,
23099 Jerk Seasoning 1x650g A Pequin and Ancho chillies, dried
12397 Lavender Buds Dried 1x454g A tomato and lemon. Use as a rub or
dusting on chicken or prawns.
Dried petal tips of the lavander plant.
Purple, highly fragrant. Can be used 4689 Poppy Seeds Blue 1x400g A
to infuse custards and jellys. Makes 9296 Pumpkin Seeds 1x1kg A
a superb twist when used to flavour
home made ice cream. Pumpkin seeds have a subtly sweet
and nutty taste with chewy texture.
60686 Marjoram Rubbed 1x600g A Goes great with sauteed vegetables,
9455 Mustard Flour 1x370g A salads and cereals.
87943 Mustard Seeds Black 1x320g A
3120 Nutmeg Ground 1x500g A
www.harlech.co.uk46829 Pappardelle Pasta Dried 12x500g A 3349 Ground Rice 1x3kg A
Pappardelle pasta are very large, 6224 Japanese Sushi Rice 1x10kg A
broad, flat pasta noodles.
Sushi rice is a preparation of rice,
41129 Penne Pasta Gluten Free 8x500g A typically a short grained, white
Japanese rice which goes sticky once
Natural gluten free pasta made in Italy
cooked.
from a blend of maize and rice.
41785 Penne Pasta Wholewheat 12x500g A
28132 Tagliatelle Pasta 1x1kg C
7395 Linguine Black 1x500g A
Linguine pasta coloured with squid ink
36245 Paella Rice La Asturiana 1x1kg A
Super absorbent for the best results.
Top quality.
Pasta Rice 17255 Wild Rice 100% 6x125g A
The roasted seed grain of a wetland
37559 Lasagne Sheets 1x3kg F 5598 Arborio Risotto 1x1kg A grass. Wild rice has a mild, nutty fla-
26x21cm 34680 Carnaroli Rice 1x2.5kg A vour. Great mixed with other grains
48969 Lasagne Sheets for Ravioli 1x1kg C Aged from 1 to 3 years. Ageing
26x21cm renders starch, protein and vitamins
less water-soluble, improving the
57493 Lasagne Sheets Gluten Free 12x250g A consistency of the grains, enabling
88635 Orzo Rosa Marina 1x500g A them to absorb more cooking liquid.
Great for risotto.
Pasta that looks like flat rice. Can be
used in pilafs, soups, stews as a base 62945 Carnaroli Rice Riso Gallo 5x1kg A
for meat and veg dishes. Also good King of risotto rice. A high quality rice
with salads. with large, full bodied grains.
347252 Popcorn Kernels 1x850g A
Pulses & Cereals
Traditional corn for making popcorn in
2968 Butter Beans White Large 1x3kg A a covered pan.
31444 Cannellini Beans Alubia 1x3kg A
A type of white kidney bean especially
popular in Italy. Used in minestrone
other Mediterranean dishes.
4241 Cous Cous 1x500g A
Traditional Berber style semolina
durum wheat used for North African
dishes.
48058 Cous Cous Large Isreali 1x1kg A
7415 Haricot Beans 4x3kg A
Probably best known when covered
in tomato sauce called baked beans.
They are small oval creamy coloured
beans. Also known as navy beans.
9618 Lentils Puy 1x3kg A
Higher quality lentils. Small and
generally dark green in colour. 64977 Quinoa Organic 1x1kg A
3351 Lentils Red Split 1x3kg A Used extensively in Andean cuisine.
5676 Pearl Barley 1x3kg A A versatile grain. Cooks in about 20
minutes. Rinse well before use. Great
Pearly barley tastes great when added for salads and stews.
to stews and casseroles, and is a filling
addition to soups and broths. 87187 Quinoa Seeds Black 1x1kg A
2521 Polenta Corn Meal 1x1kg A Can be used in savoury dishes risotto,
garnishes and in sweet dishes and
Coarse ground dried maize corn. biscuit dough.
www.harlech.co.uk 351591 Sago 1x3kg A 20072 Potato Flour Gluten Free 6x500g A
A powdery starch obtained from the Use potato flour to bake muffins
trunks of certain sago palms and used cookies or add it to sauces, gravies
in Asia as a food thickener and textile and soups for a thicker consistency.
stiffener. Alternately it can be combined with
2986 Semolina 1x3kg A rice flour etc.
Made from durum wheat where pasta
3123 Rice Flour 1x1.5kg A
is derived from. Produces a thick, Ideal for people with wheat gluten
creamy dessert. A small proportion of allergies.
semolina can be added to the usual 84683 Rye Flour Light 1x1kg A
bread making mix to produce a tasty
crust. 33599 Rye Flour Wholegrain 5x1kg A
4221 Tapioca 1x3kg A Organic, stoneground. Naturally lower
in gluten produces a close textured
Used to make milky puddings similar
bread with a pleasing continental
to rice pudding and semolina. A
flavour. 100% rye flour.
starchy substance in the form of hard
white grains, obtained from cassava.
Wheat Bran
Flour
62731 1x2.5kg A
Used to enrich breads and used in
fermenting. 31257 Brown Bread Flour Gluten Free 5x1kg A
86184 Buckwheat Flour 5x1kg A
A pale grey brown flour with brown
specks.
42730 Gram Flour 1x1kg A
Finely milled chickpeas. Use for
making Socca or Bhajis. It can also be
used as an egg replacement in vegan
cookery. 39535 White Plain Flour Gluten Free 5x1kg A
19471 Granary Flour 1x16kg A Unbleached gluten free alternative to
Granary Flour comes from malting wheat flour will need a little extra liquid
wheat. in most standard recipes.
76934 Italian Tipo OO Flour 1x1.5kg A 47088 White Self Raising Flour Gluten Free 5x1kg A
For making pasta and pizza. This is a blend milled from naturally
gluten free rice, potato, tapioca, maize
36452 Malthouse Bread Flour 5x1kg A
and buckwheat. Will require a little
6854 Moul Bie Panif T55 Flour 1x25kg A extra liquid in most recipes.
For making bread baguettes.
36Sugars Salt
81796 Atomised Glucose Powder 1x5kg A 17092 Coarse Salt Guerande 1x10g A 29381 Sea Salt Spiced Halen Mon 10x103g A
Atomised glucose to be used in Used as a food preservative and 55197 Sea Salt Vanilla Halen Mon 10x103g A
baking. helps to keep your patés and terrines
looking fresh. Pink salt.
2457 Blossom Honey 1x680g A
Squeezable pure natural blossom
honey in a convenient non drip bottle.
2573 Blossom Honey Clear 1x1.36kg A
Squeezable pure natural blossom
honey is 100% honey in a convenient
pourable bottle.
11819 Fondant Icing White 1x1kg A
White Fondant Patissier. Heat the
fondant at 33-36 degrees, add
an amount of water to gain the
required texture. Add flavourings and
colourings as required.
84975 Glucose Liquid 1x1kg A 1213 Sea Salt Flaky Crystal Maldon 12x250g A
Glucose syrup in handy 1kg tub. Maldon Crystal Salt company is a
family run business growing from
12664 Isomalt 1x1kg A
2624 Sea Salt Pure Halen Mon 1x500g A strength to strength.
For the preperation of shapes and
artistic decorations for confectionary. Produced in Anglesey. An excellent
81366 1x500g A
finishing sea salt as used by Aled
Palm Sugar
Williams Great British Menu, Chris
Nutrient rich low glycaemic crystalline Chown Plas Bodegroes and Heston
sweetener that looks, tastes, dissolves Blumenthal
and melts exactly like sugar but it is .
completely natural and unrefined
17175 Sea Salt Celery Halen Mon 10x103g A
40133 Sea Salt Charcoal Halen Mon 10x103g A
76896 Sea Salt Fine Halen Mon 10x103g A
65445 Sea Salt Oak Smoked Halen Mon 10x103g A
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