CHRISTMAS - Harlech Foodservice
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CHRISTMAS
E-mail
Address
@harlechfoods
@harlechfoods
@harlechfoods
sales@harlech.co.uk
Orders
01766 810 810
Website
harlech.co.uk
Parc Bwyd, Llanystumdwy,
Criccieth, Gwynedd LL52 0LJ
Terms and conditions
All products are sold subject to
availability and Harlech Foodservice
Ltd’s terms and conditions of sale. FROZEN
C CHRISTMAS PREVIEW
2019
This is a sneak peek to what’s new this season along
with some festive recipes to add a little sparkle to
your menu.
From tasty canapes and buffet ideas to funky ice
buckets to serve the prosecco, we’ve got it all covered.
We’ve also included a handy checklist at the back just
in case you’ve missed something.
This is just a taster of what we have to offer this
Christmas, for more inspiration visit us online at
harlech.co.uk to view our latest offers, bespoke
brochures and find contact details for your sales
We reserve the right to alter prices
representative.
without prior notice. Some images V VEGETARIAN
show ‘serving suggestions’ for general
purpose only. Please ask us for VE VEGAN
clarification if required. Whilst we make
Alternatively get in touch with us by emailing
every effort to ensure these details are GF GLUTEN FREE sales@harlech.co.uk or calling 01766 810 810.
correct, errors may occasionally occur.
Goods are subject to VAT where
applicable. E&OE.
B BUFFET & STARTERS
VEGGIE CUP ASSORTMENT
Code: 76955 / 1x96
24 of each: Beetroot, carrot,
spinach & grilled onion. 3cmx1.5cm
MIXED SAVOURY CANAPES
Code: 46789 / 4x12
12x18g Goats cheese and red pepper quiche
12x18g Minted pea and ham tartlette
12x17g Beef Bourginion tartlette
V
12x12g Chicken and mushroom tartlette
VEGETARIAN CANAPE COLLECTION V
Code: 73318 / 4x12
EDIBLE SPOONS 12x16g Mini goats cheese & red onion tartlette
12x12g Mini roasted red pepper vol au vent
Code: 55433 / 1x84 12x18g Mini three cheese quiche
Spoon shaped product in foncage dough, golden brown 12x20g Mini wild mushroom tartlette
in colour with a crispy structure. Dimensions 3x6x7.5cm
SERVING SUGGESTION
VE
CHICKEN YAKITORI SKEWERS
Code: 79611 / 60x45g
BOUCHEES SAPIN (CHRISTMAS TREES)
VE
Code: 56514 / 1x54
2INCH VEGAN SAUSAGE ROLLS VE
Code: 30832 / 1x50
VEGAN ARRABBIATA MINI SKINS VE
Code: 52614 / 1x1.9kg
Mini baked potato skins filled with
vegan Mozzarella melt, chopped
tomatoes, garlic, basil &
crushed chillies
VEGAN JALAPENO MINI SKINS VE
VE
Code: 46961 / 1x1.9kg
Mini baked potato skins filled with
vegan Mozzarella melt, infused with
red and green jalapeno peppers
VEGAN JACKFRUIT MINI SKINS VE
Code: 11306 / 1x1.9kg
Mini baked potato skins filled with
vegan Mozzarella melt, shredded
jackfruit all smothered in smokey
VE hickory BBQ sauce
MINI STAR SHAPED VOL AU VENTS
Code: 17622 / 1x480
SERVING SUGGESTION
SERVING SUGGESTION
SERVING SUGGESTION
SPINACH & BEETROOT BLINIS
Code: 80693 / 4x45
A mixed box of blinis - spinach and beetroot.
A great feast for the eyes 1.5” diameter
CHICAGO STYLE CANAPES
SAVOURY BLINIS Code: 1796 / 1x48
Code: 69864 / 4x45 - Smoked salmon, lemon flavoured cheese & cucumber mini brioche
A small, ready baked, traditional, Russian-style - Ham, fig butter & pistachio olive bread
savoury pancake with a ‘crazed’ artisan finish - Vegetables on nordic bread
- Smoked trout & cucumber on black bread
- Fourme d’Amberts blue cheese, fig & pear on walnut bread
SERVING SUGGESTION - Prawn, basil flavoured cheese on white bread
- Mandarin & prune with smoked duck on white bread
P
PÂTÉ
PATCHWORK DUCK,
APRICOT & BRANDY PATE
Code: 51280 / 1x450g
PATE DE CAMPAGNE
Code: 7760 / 1x850g
PATCHWORK WELSH DRAGON
SPICED VENISON
Code: 3342 / 1x450g
SERVING SUGGESTION
B
LEEK & POTATO SOUP
Code: 7170 / 4x2.5ltr
WILD MUSHROOM SOUP
Code: 1377 / 12x250ml
THICK COUNTRY
VEGETABLE SOUP
Code: 2897 / 1x2kg
BREAD & SOUP
BAKERS BASKET
Code: 65741 / 60x55g
A selection of five premium dinner rolls; white, wholemeal,
seeded, seeded & malt and a poppy seed roll
GLUTEN FREE ROLLS GF
Code: 70810 / 16x75g
Genius range of gluten free rolls individually wrapped.
White, seeded
GF
F
FISH
SMOKED SALMON SLICES
Code: 43802 / 200g
SEABASS FILLETS
Code: 62823 / 130-190g
ROYAL GREENLAND
LUXURY PRAWNS
Code: 71467 / 1x2kg
MATURED SILVERSIDE ROLLED
PRIME BEEF
Code: 1209 / per kg
STRIPLOIN WHOLE 8KG+ BEEF
Code: 9637 / per kg
8oz FILLET STEAK
Code: 8188 FRENCH TRIMMED BEEF RIB
BWYDLYN
Code: 46256 / per kg
8oz RIB EYE STEAK
Code: 4173
BUTCHERS • CIGYDDION
10oz RIB EYE STEAK
Code: 3163
12oz RIB EYE STEAK
Code: 9876
HONEY ROAST GAMMON HAM
8oz RUMP STEAK Code: 75151 / per kg
Code: 4747 Average 3.5kg, cooked gammon
ham with no added water, roasted
10oz RUMP STEAK
Code: 4620
with honey and sugar glaze, vaccum
packed in half joint size
GAMMON
GAMMON JOINTS CONVERTER
TURKEY
Code: 6772 / per kg
Average weight 9kg
EASY CARVE
TURKEY BREAST RAW
HORSESHOE GAMMON CROWN Code: 8435 / 1x4kg
Code: 7109 / per kg
Average weight 5kg
BONELESS COOKED
TURKEY SADDLE
8oz SIRLOIN STEAK PREMIUM COOKED GAMMON HAM
Code: 7082 / 1x3.63kg
Code: 3740 Code: 20932 / per kg
Average 3.5kg cooked gammon Succulent, cooked turkey saddle
10oz SIRLOIN STEAK
ham with no added water vaccum
Code: 9299
packed in half joint size
16oz T-BONE STEAK BUTTERFLY TURKEY BREAST
Code: 7246 Code: 8397 / per kg
WHOLE 4 BONE BEEF RIBS 100% raw butterfly turkey.
Code: 9602 / per kg Oven ready, previously frozen
TOPSIDE ROLLED BEEF
Code: 7287 / per kg SINGLE TURKEY BREAST
Code: 28803 / per kg
TOPSIDE WHOLE WELSH Half a turkey butterfly breast.
Code: 1306 / per kg
Oven ready, previously frozen
V
VEGAN SWEET POTATO ROULADE VE GF
A gluten free and vegan, Cajun flavoured sweet potato roulade,
filled with vegan cream and a sweet spicy red pepper and red onion Cajun chutney
Code: 81651 / 16x155g
VEGETARIAN
CHRISTMAS DINNER
MUSHROOM, CRANBERRY & BRIE WELLINGTON V
Sauteed mushrooms, cranberries and seasoned spinach with walnuts,
peanuts and almonds, topped with brie cheese sauce encased in puff pastry
Code: 16451 / 12x195gSAGE & ONION STUFFING BALLS VE
Code: 9372 / 160x25g
Meat free sage and onion stuffing balls
suitable for vegetarians and vegans.
Golden brown with a distinctive taste
of sage, onion and pepper flavours
QUORN ROAST V
Code: 81853 / 8x454g
Meat alternative
INDIVIDUAL NUT ROAST SLICE VE
Code: 34479 / 24x140g
A hand-formed mixture of rice,
nuts and soya mince. Vegan
LUXURY NUT ROAST VE
Code: 69611 / 24x200g
A mushroom & rice mix topped with
cranberry, cashews and chestnuts.
VeganD
DESSERTS
MINI BITES
ICED FRUIT CAKE
Code: 6483 / 1x48
GLUTEN FREE GF
MINCE PIES
Code: 81228 / 1x12GLUTEN FREE BILLIONAIRES BAR GF VE
Code: 36547 / 1x20pp
MINI CHEESECAKE SELECTION MINI TARTLET VARIETY
Code: 20467 / 4x12 Code: 56803 / 4x12
12x32g Mini baked vanilla cheesecake 12x25g Sicilian lemon mini tartlet
12x35g Mini lemon cheesecake 12x18g Mixed berry mini tartlet
12x32g Mini baked Belgian chocolate cheesecake 12x17g Belgian chocolate mini tartlet
12x35g Mini raspberry cheesecake 12x17g White chocolate and raspberry mini tartlet
A truly artisan and indulgent combination,
layering double choc cookie, sticky creamy vegan
toffee & decadent chocolate vegan ganache.
Finished off with gold dust
ESPRESSO MARTINI TIRAMISU
Code: 24445 / 1x18pp
Code: 20467 Code: 56803
We have taken the classic ‘pick me up’ Italian family recipe and injected it with the on trend Espresso Martini cocktail
MINI CHEESECAKE SELECTION MINI TARTLET VARIETY
See description on opposite page See description on opposite page4. 5.
1. VEGAN & GLUTEN FREE
SALTED CARAMEL BROWNIE GF VE
Code: 13987 / 1x30
Vegan and gluten free rich chocolate
brownie with smooth sweet salted
caramel sauce and finished with a
sprinkling of biscuit crumb
2. COFFEE LIQUEUR
CHOCOLATE DOME
Code: 79402 / 12x6.5cm
Aberfalls coffee liqueur
chocolate mousse dome
6.
3. SALTED CARAMEL FONDANT
Code: 22878 / 9x7cms
Halen Môn salted caramel fondant
4. STOLLEN MINI BITES
Code: 45948 / 1x48
Continental fruitbread bites with
sultanas, currants and marzipan,
dipped in butter and coated with
a sweet dusting
5. CHRISTMAS AFTERNOON TEA
Code: 16949 / 1x20
VE VEGAN CHRISTMAS PUDDING PIE
4x Scones
Code: 78350 / 1x14pp
4x Macarons
Sweet pastry case baked together with traditional fruit
4x Chocolate praline parcel
Christmas pudding, hand finished with lashings of icing and silver dust
4x Xmas pudding profiteroles
7.
4x Gingerbread cheesecake GF
1. GF VE
2. 3.
6. CREME CARAMEL PANNA COTTA
Code: 79208 / 1x33ind
Classic panna cotta teamed up with
the creme caramel to create the
dream dessert. The cream is sourced
from Welsh dairies. 33x90g
7. GLUTEN FREE FIGGY SPONGE PUDDING GF
Code: 58687 / 1x12
A gluten free fig sponge with a sticky toffee
mandarin infused sauce. 12x160gVE
VEGAN
SPRAY CREAM CINNAMON
FLAVOURED SUGAR
VEGAN GINGER SPONGE VE Code: 21904 /
1x200ml Code: 47934 / 1x500g
Code: 48853 / 12x185g
Vegan ginger sponge with ginger sauce
VEGAN CHOCOLATE FUDGE SPONGE VE
MINI ECLAIR
Code: 20499 / 12x185g
Code: 49803 / 1x80
Chocolate vegan sponge
with chocolate fudge sauce Choux pastry product
ready to fill for desserts
VEGAN SYRUP SPONGE VE VE 3x5.5cm
Code: 15370 / 12x185g
Plain vegan sponge with syrup SERVING SUGGESTION
VEGAN LEMON SPONGE VE
Code: 54708 / 12x185g
Plain vegan sponge with lemon sauce
FESTIVE MINCEMEAT FLAPJACKS VE
Code: 83368 / 1x15
Winter spiced flapjack
VE
VEI
VEGAN BOURBON
ICE CREAM
VANILLA ICE CREAM VE
Code: 26704 / 1x2.5ltr
VEGAN CHOCOLATE
ORANGE ICE CREAM VE
Code: 40488 / 1x2.5ltr
Fragrant orange blossom brings
a subtle and delicate orange twist to
the finest Venezuelan cocoa
VEGAN HAZELNUT
& ROSE ICE CREAM VE
Code: 13782 / 1x2.5ltr
A splash of rose essence brings
subtle floral notes to the distinctive
nutty flavour of roasted hazelnuts
VEGAN SALTED CARAMEL ICE CREAM VE
Code: 75535 / 1x2.5ltrC
BLACKCURRANT FRUIT PURÉE
Code: 42775 / 1x1kg
SERVING SUGGESTION
COULIS & PURÉE
BLACKBERRY FRUIT PURÉE
Code: 10435 / 1x1kg
BLOOD ORANGE FRUIT PURÉE
Code: 38217 / 1x1kg
RASPBERRY FRUIT PURÉE
Code: 15880 / 1x1kg
RED FRUITS PURÉE
Code: 88075 / 1x1kg
SOUR CHERRY FRUIT PURÉE
Code: 74580 / 1x1kg
EXOTIC FRUITS COULIS STRAWBERRY FRUIT PURÉE
Code: 32610 / 1x1kg Code: 62611 / 1x1kg
Pouch, freeze-thaw stable.
RASPBERRY COULIS
Free from artificial flavours,
Code: 64526 / 1x1kg colours and preservatives.C
CHOCOLATE
MARBLED CHOCOLATE
CROCUS CUPS
Code: 20480 / 1x72
MARBLED CHOCOLATE
ESPRESSO CUPS
WHITE CHOCOLATE
Code: 61633 / 1x312
WITH CARAMEL EASIMELT
Code: 38254 / 1x2.5kg
SERVING SUGGESTIONC
MINI CAMEMBERT
WELSH SLATE
CAVERN AGED CHEDDAR Code: 84599 / 1x145g
Comes in a wooden box
Code: 12800 / 10x200g
CHEESE The cheese is matured in
the Slate Caverns in
Blaenau Ffestiniog.
This process adds unique
characteristics to the
cheese, a firmer body &
a depth of flavour
CAVERN AGED CHEDDAR HALEN MÔN
WITH PENDERYN WHISKY SEA SALT CHEDDAR
Code: 80188 / 10x200g Code: 65908 / 10x200g
MAPLE SMOKED
MATURE CHEDDAR
Code: 31238 / 10x200gP
PROSECCO & GENWARE
CHAMPAGNE BOTTLE SEALER
Code: 74363 / Each
CHAMPAGNE BOWL
Code: 76080 / Each / 38cm
CHAMPAGNE SAUCERS
Code: 61692 / 1x12 / 15.5cl, 111x89mm
CHAMPAGNE FLUTE
Code: 65127 / 1x6 / 21.5cl, 230x49mm
MONTELVINI PROSECCO DOP MONTELVINI PROSECCO NV
Code: 10206 / 6x75cl Code: 57271 / 24x20cl
Award winning fizz from Montelvini. Intense nose of peach, pear and
This prosecco has a lively creamy ripe apple are complimented by a
mousse and a zesty palate. perfect blend of citrus and flower
A perfect summer sparkler to notes. Mellow and full bodied with
enjoy with friends. persistent bubbles. Single serveC CRACKERS
KRAFT ECO 10” CRACKERS
Code: 32266 / 1x50
100% biodegradable
including contents
SILVER DAMASK 12” CRACKERS
Code: 67924 / 1x50
2 varieties in the box
SILVER SNOWFLAKE 10” CRACKERS
Code: 10278 / 1x100
2 varieties in the box silver snowflake
and white snowflake crackers
GOLD DAMASK 12” CRACKERS GOLD STAR 11” CRACKERS
Code: 76167 / 1x50 Code: 78919 / 1x50 RED & GREEN 10” SWIRL CRACKERS RED & GOLD LEAF 12” CRACKERS
2 varieties in the box 2 varieties in the box cream star Code: 80514 / 1x100 Code: 32805 / 1x50
on gold and gold star on cream 2 varieties in the box red and green 2 varieties in the box
crackers crackers with swirl leaf motifS
INGREDIENTS
6 slices of brioche loaf 8534
6 slices of foie gras 4874
1 orange, peeled
3 tbsp of light brown sugar
salt
SEARED FOIE GRAS ON
pepper TOASTED BRIOCHE WITH
TO PLATE CARAMELISED ORANGE
RECIPE
2 handfuls of salad
mâche leaves
1 dash of Madeira
RECIPE BY OUR
DEVELOPMENT CHEF
METHOD STEPHEN GRIFFITHS
Take some brioche and slice it to Take an orange and peel it with a knife,
approximately 5mm thick. Cut it into slice it into slices approx 5mm thick and
rectangles around 2.5cmx2cm toast it trim into even-sized discs approximately
and keep it warm. 1.5cm in diameter. Put the orange discs
onto a heatproof tray and sprinkle with
Slice some fresh foie gras approximately light brown sugar. Caramelise with a blow
1cm thick. Season it with salt and pepper torch.
and sear in a very hot pan on both sides
quickly just to caramelise each side.
To finish off the dish, warm the foie gras through
in an oven set to 160°C/Gas mark 3. Slice the foie
Remove from the pan and place on an ORDER YOURS
gras and lay it on top of the brioche and then put
oven proof tray or dish. Code: 4874
the orange on top. Garnish with a small salad of
mâche leaves and a sprinkle of Madeira. WHY NOT CUT YOUR
FOIE GRAS INTO STAR SHAPES!
SERVING SUGGESTIONS
INGREDIENTS
Seabass fillets x2 49601
Double cream 100ml 83788
Essential fish stock powder
10g 51129
Lemon juice 25ml 5761
Chopped chives 10g
Fresh marsh samphire 50g CLASSIC SEABASS
Butter 10g 7560
Flat parsley, lemon wedge WITH SAMPHIRE
to garnish
& CHIVE SAUCE
RECIPE
METHOD
For the sauce mix the stock powder
with the lemon juice and a small splash
of water, bring to the boil. Add the
cream and reduce to desired consistency, RECIPE BY OUR
remove pan from the heat and finish with DEVELOPMENT CHEF
STEVE WILLIAMS
a small cube of unsalted butter (optional).
Steam the samphire with the butter in a
bowl covered with cling film in the Finish off in the oven if the fillets are very thick.
microwave for 15 seconds on high heat.
Place the samphire in the middle of the plate with the
Grease a tray and lay the seabass fillets seabass fillets on top, add the chives to the warm sauce
skin side upwards and grill until the skin and spoon around the fish.
becomes slightly coloured and crisp
in parts. Finish with lemon wedge and parsley.G
Ready in 3 hours, 10 minutes
Cooking time 3 hours
Prep time 10 minutes
Serves 8
INGREDIENTS GAMMON WITH A
2.7kg unsmoked gammon 6772 CITRUS STICKY GLAZE
1 onion
4 cloves
RECIPE
2 bay leaves
4 peppercorns
8 clementines
2 stem ginger pieces,
cut into slices
4 tbsp sugar syrup
4 tsp mustard seeds
METHOD RECIPE BY OUR
DEVELOPMENT CHEF
STEVE WILLIAMS
Soak the gammon joint in a bowl of
cold water for at least 3 hours. Drain,
then place the gammon in a large Preheat the oven to 200°C/fan 180°C/gas
saucepan. Stud the onion with the 4 mark 6. Drain the gammon, then remove
cloves and add to the pan with the the skin and most of the fat. Place the
bay leaves and peppercorns. gammon in a roasting tin. Spoon the
glaze over the surface.
Cover the gammon with water. Bring
to the boil, cover and simmer for 2 hours. Halve the remaining clementines and
Meanwhile, zest and juice 1 clementine add to the roasting tin. Roast for 45
and place in a saucepan with the stem minutes, basting 3-4 times during the
ginger, sugar syrup and mustard seeds. cooking time. Remove the joint from
Simmer gently until the mixture becomes the oven and allow it to rest for a few
a sticky glaze. Set aside. minutes before carving.V
INGREDIENTS
640g of puff pastry,
vegan, ready-rolled
400g of mixed seasonal
wild mushrooms
12 cooked chestnuts 40233
4 shallots, peeled and
finely diced
2 garlic cloves, peeled
and minced
2 tbsp of thyme leaves, fresh VEGAN MUSHROOM,
2 tbsp of Madeira, or sherry
300g of silken tofu 50710
CHESTNUT & THYME
cut into small cubes PITHIVIER
salt
black pepper
RECIPE
METHOD
Preheat the oven to 220°C/gas mark 7.
Line a large round baking tray such as
a pizza sheet. RECIPE BY OUR
DEVELOPMENT CHEF
STEPHEN GRIFFITHS
Place all the filling ingredients into a
large wok or pan with a lid and cook with
the lid on over a low to medium heat until Pile the filling ingredients into the middle of
the tofu has melted and all the filling the pastry disc and then sit the other pastry
ingredients have cooked down to a thick circle on top of the filling, crimping the edges
sauce type texture – this will take about with your forefinger and a knife to make an
10 to 15 minutes. Allow to cool for 5 minutes. attractive pattern.
Cut out two large discs to fit the baking tray With a sharp knife make a sunbeam type pattern
from the rolled pastry, keeping the trimmings on the pastry lid and then bake for 15 to 20
for other baking tray, and place one disc onto minutes until the pastry is a deep golden brown
the lined baking sheet. and is puffed up.INGREDIENTS
S
112g glucose 40 84975
140g sugar
30g water
260g cream
18g honey
18g butter
1g salt
2g ground cinnamon
1g ground nutmeg
1g ground clove
3 drops Sosa orange aroma 63857
SPICED CARAMEL
METHOD TRUFFLES
RECIPE
Infuse Spices into cream.
In a pan bring glucose, sugar,
salt, honey and water to 185°c.
Slowly add cream taking care
not to boil over.
Cook out to 104°c.
Once at 104°c add butter and RECIPE BY SAMANTHA RAIN
HB INGREDIENTS
blend, add orange aroma.
Cool to 32°c before piping.
PRODUCTS USED
Milk chocolate truffle shells
Milke chocolate
Sosa gold metallic powder/bronzeC
FROZEN
VEGETABLES
BROCCOLI FLORET
Code: 8047 / 1kg
GREEN CABBAGE
Code: 1042 / 1kg
BABY CARROTS
Code: 8864 / 1kg
SLICED CARROTS
Code: 8145 / 1kg
CHRISTMAS CHECK LIST CAULIFLOWER FLORETS
Code: 1109 / 1kg
LUXURY PEAS
Code: 1097 / 1kg
BUTTON SPROUTS
Code: 1105 / 1kg
MEDIUM SPROUTS
Code: 48288 / 1kg
DICED SWEDE DRIED CRANBERRIES GLUTEN FREE GRAVY POWDER GF
Code: 9523 / 1kg Code: 5154 / 1kg Code: 55159 / 1.2kg
PICKLED RED CABBAGE CHICKEN GRAVY GRANULES
HONEY GLAZED PARSNIPS
Code: 52183 / 2.25kg Code: 2879 / 1x25ltr
Code: 4058 / 600g
TURKEY GRAVY GRANULES
CRISPY ROAST POTATOES
MEATS
Code: 5148 / 1x25ltr
VEGGIE MEALS
Code: 5626 / 2.5kg
VEGETABLE GRAVY GRANULES
MASH POTATO
Code: 2808 / 1x25ltr
PANCETTA SMOKED LARDONS Code: 3913 / 2.5kg INDIVIDUAL NUT ROAST SLICE V
Code: 53335 / 1kg Code: 34479 / 24x140g
EXTRAS
BWYDLYN PORK SAUSAGE MEAT
LUXURY NUT ROAST V
Code: 2849 / 1x454g / Frozen
Code: 69611 / 24x200g
SMOKED STREAKY BACON YORKSHIRE PUDDING MIX
Code: 67295 / 1x2.25kg Code: 61057 / 3.5kg
STREAKY BACON 3inch YORKSHIRE PUDDING GRAVY & SAUCES
Code: 8710 / 1x2.27kg Code: 43817 / 1x60
CHEDDAR CHEESE SAUCE
SAGE & ONION STUFFING
PIGS IN BLANKETS Code: 2559 / 1ltr
Code: 3202 / 1x2.5kg
Code: 38729 / 1x60 / Frozen
BRANDY SAUCE
PORK STUFFING BALLS Code: 6537 / 1ltr
PIGS IN BLANKETS
Code: 3846 / 160x25g
Code: 17569
CRANBERRY SAUCE
DUCK FAT Code: 9263 / 2.5kg
Code: 18048 / 1.2ltrDESSERTS
GLUTEN FREE INDIVIDUAL CHRISTMAS PUDDING GF
Code: 31480 / 24x100g
INDIVIDUAL CHRISTMAS PUDDINGS
Code: 79666 / 36x100g
BAKED MINCE PIES
Code: 24267 / 1x36 / Frozen
MINI BAKED MINCE PIES
Code: 23439 / 1x60 / Frozen
CHRISTMAS LOAF PUDDING
Code: 58663 / 1x1.25kg
MULLED
WINE & CIDER
MULLED WINE
Code: 29253 / 1x3ltr
MULLED CIDER
Code: 59994 / 1x3ltrHoffwn ddymuno Nadolig Llawen i’n holl gwsmeriaid
a Blwyddyn Newydd llwyddiannus!
Wishing all of our customers a very Merry Christmas
and every success for the New Year!You can also read
