Fresh produce
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There's a plentiful supply of young, fresh broad beans on the market, both British and French (English are about £3.50 per kg) The French are slightly the sweeter. Peas in the pod are around in good supply, too. Other British vegetables around include Heritage tomatoes, spring cabbages and cauliflowers.
Posted: 21 June 2007 | 00:00
Consumers going away in June, July and August and a disinclination to turn on their ovens means a drop in trade of up to 40% for butchers, which sees them struggling to shift a lot of their animals.
Posted: 14 June 2007 | 00:00
The main crop of Jersey Royals has started now so the price will be down. Nettles and spring greens are also still around and English microcress - rocket microcress, beetroot microcress - is also available. moves to the southern hemisphere
Posted: 06 June 2007 | 00:00
There was plenty to keep Chef Conference delegates busy between afternoon demonstrations with a range of market stalls offering produce to taste
Posted: 24 May 2007 | 00:00
Here, the hop-shoot season has now started and the first elderflowers are opening up. Sweet cicely will be around for the next two to three weeks, while wood sorrel is now at its best. Wild asparagus from France is in good supply, as is English asparagus...
Posted: 23 May 2007 | 00:00
English soft fruits are starting to hit the market, with good-quality strawberries and raspberries both reasonably priced. Wet garlic is also now in season, and is delicious roasted whole like an onion.
Posted: 17 May 2007 | 00:00
The Soil Association (SA) and partners have won a £17m lottery grant, which will allow them to continue their work promoting better diets in schools.
Posted: 12 December 2006 | 14:00
Ingredients in season...
Posted: 09 November 2006 | 00:00
David Everitt-Matthias and his wife, Helen, are two true professionals. They have spent the past two decades at Le Champignon Sauvage growing their restaurant into one of the country's most inspiring dining destinations
Posted: 20 October 2006 | 00:00
Although the heavy rains in August were met by most of us with moans and groans, mushroom lovers were rubbing their hands with glee
Posted: 20 October 2006 | 00:00
In an age of environmental awareness, shouldn't there be more support for sustainable food purchasing in hospitals? Rosalind Mullen reports
Posted: 19 October 2006 | 00:00
Ingredients in season...
Posted: 19 October 2006 | 00:00
Albert Roux and Michel Roux Jnr. Albert and his brother Michel Snr are viewed as the godfathers of modern restaurant cuisine in the UK. They put Britain on the culinary map; raised standards across the board through their ground-breaking Michelin-starred restaurants, TV series, and books; and trained and encouraged many of today’s top chefs. Albert’s son, Michel Albert Roux, is chef-patron of two-Michelin-star Le Gavroche in London, which his father and uncle founded in 1967.
Posted: 25 September 2006 | 12:42
Ingredients in season...
Posted: 17 August 2006 | 00:00
Caviar is set to become a luxury of the past due to the thriving trade in illegal sales, charity WWF warned today.
Posted: 15 December 2005 | 00:01
What practical steps can catering establishments take to gain the twin advantages of shorter supply lines and a healthier local economy? Dan Bignold looks at the three kitchens taking part in Caterer's British food experiment
Posted: 01 September 2005 | 00:00
JD Wetherspoon pubs across Wales are now serving a range of Welsh-produced food and drink.
Posted: 06 June 2005 | 11:20
Growing good local produce isn't just a fashion: for one West Country farm it has been an economic necessity for 30 years
Posted: 29 April 2005 | 11:20
This week is the European Seafood Exposition...
Posted: 28 April 2005 | 00:00
The on-going rise of organic food sales in the UK is an indication of the public’s increasing desire to buy and eat natural, unadulterated produce and ingredients.
Posted: 26 April 2005 | 00:00
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