Harlech

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.

Located in the Harlech HQ, this facility has been developed with you in mind. Fitted with the latest technology and equipment the development kitchen can be used to show you demos with our products, menu development, training with your own chefs or tastings and consultations.

Our in house development chef Steve Williams is available to help you with menu development and www.harlech.co.uk

training, where you can come and sample products for your establishment, try new ideas or discuss options from our extensive network of suppliers.

Steve is also an ambassador in the UK for Sosa Ingredients (Spain) and can give your staff training on using Sosa in your menus, creating time saving, modern presentation and showing you the latest techniques and products used in some of the country’s most innovative kitchens.

We would like to take this opportunity to let us work with you and help develop dishes or menus using Harlech, Chefs Cuisine and Bwydlyn Butchery bespoke products, tailored to your requirements and budgets.

If you would like to book a Sosa demo for your staff or would like further information on our development services contact steve Williams on 07794 767612

3

CONTENTS

05

Delicatessan

32

GROCERY

64

FLAVOURINGS & COLOURINGS

10

SPECIALITY MEATS & GAME

50

SAVOURY CONVENIENT SOLUTIONS

66

SWEET CONVENIENT SOLUTIONS

14

CHARCUTERIE

54

CHOCOLATE & PRALINES

68

TECHNICAL & 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 4874

Preserved Seafood Foie Gras

per kg

F

28068

Average 900g 8453

Foie Gras Slices Rougie

Foie Gras Grand

1x1kg

C

1x55g

C

1x900g

C

Shoaling fish in oil tub.

20x50g

F

8654

Liver of a specially fattened goose or duck.

25390

Anchovies in Oil Tub Arenkha Faux Caviar Arenkha is a unique product made 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.

per kg

C

Average 500g

5974

Crayfish Tails Cooked and peeled crayfish tails in brine, 900g net drained weight in a tub.

www.harlech.co.uk

5

88546

Lumpfish Caviar

1x100g

C 57479

Lumpfish Caviar is a less expensive alternative to genuine caviar. It is delicious served as a gourmet style canape on blinis with crème fraiche. It is also great used as a garnish.

Salmon Sides Kiln Roasted John Ross

per kg

C

per kg

C

per kg

C

Hot roasted, unsliced side Scottish smoked salmon.

23586

Salmon Sides Smoked Dcut John Ross Finest smoked salmon with a royal warrant for quality. Traditionally smoked over oak and beech chippings.

34340 35132

Gravadlax John Ross

per kg

C

Finest smoked salmon with a royal warrant for quality. Traditionally smoked over oak and beech chipping

Gravadlax made the traditional way.

Salt and sugar cured with dill.

43052 9400

Eel Smoked

1x200g

C

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 egg is very effective.

17128

Haddock Smoked John Ross

per kg

C

2 Pack

C

Kipper Fillets Smoked John Ross

per kg

C

per kg

C

59494

Salmon Trimmings Smoked John Ross

per kg

C

14425

Scallop Meat

per kg

C

78786

Trout Smoked John Ross

per kg

C

Average 3.18kg 78348

Salmon Sides Smoked Long Cut Scottish John Ross

Average 110-220g per fillet 16919

Kipper Whole Smoked John Ross

C

Average 175g 41719

Mackerel Pairs Smoked John Ross

Average 500g

6

C

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

1555

Frogs Legs

per kg

F

Other

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 CUISINE

danny SHARED OLIVE Current Role: Chef director and co-owner of Olive tree catering, an award winning wedding and events caterer which covers the North Wales and Cheshire.

Welsh culinary association member and current Welsh culinary team captain, with over 20 years experience in Restaurants, hotels and product development via food manufacturing.

Hobbies are football, music, culinary competitions and cooking for friends and family.

Fillet of Welsh Beef, Beetr oot “popcorn” gnocchi, confit vegetables, Onion & Par sley pur ee.

• Welsh Black Beef Fillet 700g • Thyme 2 Sprigs • Garlic 1 Clove • Halen Mon Sea Salt To Taste • Cracked Black Pepper To Taste • Butter 50g

Method Season the fillet all over and hea t a frying pan, add the butter to the pan along with the garlic and thyme, once the butter starts to foam add the fillet and sear each side 2 minutes. The n place in a hot oven for 3 minutes before removin g. Allow to rest for 10 minutes. Flash under a hot grill for a minute then carve as desired.

Beef Cheek & Jus • Ox Cheek 300g • Beef Stock 600ml • Halen Mon Sea Salt To Taste • Cracked Black Pepper

• Vegetable Oil for Frying

Method Season and seal the cheek in the pressure cooker with the oil. Add The stock.

Securely fit the lid and bring up to full pressure.

Then turn down to low/medium heat and cook for 35 minutes.

Separate the Sauce from the che ek. And cut into daubes.

Add the Daubes to a small roastin g tray, small enough so the cheek fits snuggl y, pour over some of the stock, cover with foil and return to the oven on 180C for 1hr or until complet ely tender. Remove the foil, baste in stock and return the cheeks to the oven to allow to glaze.

With the remaining stock pass thro ugh a fine chinois and reduce to the desired taste, colour, and consistency. Skimming off any imp urities that rise to the top

Onion Puree & Parsley Puree • Spanish Onions

• Parsley

• Unsalted Butter

• White Chicken Stock

• Double Cream

300g 25g 30g 30ml

10ml

Method Finely slice the Spanish onions and sweat off for 10 minutes with the butter until very soft.

Add the chicken stock and cook on a low heat for 15 minutes with the lid on. Remove lid and allow

any excess liquid to evaporate. Add the double cream then transfer to a food proceessor and blend on full speed for 10 minutes.

Pick and blanch the parsley in boiling salted water for 30 seconds then refresh in iced water. Remove and squeeze out excess water. Then add to the blender, blending on high speed for a further 5 minutes Remove from the blender and pass through a fine sieve, transfer carefully into a squirty bottle and hold until needed.

Beetroot “Popcorn” Gnocchi • Mash Potato 100g • Egg Yolk 1/2 • 0’0 Flour 60g 750ml • Beetroot Juice • Halen Mon Salt • Cracked White Pepper For Coating • Sosa Fine Pork Airbag For Coating • 1 beaten egg For Dusting Powder • Sosa Beetroot

Method Reduce the beetroot juice by half removing any scum from the top. Pass through a fine sieve then allow to cool.

Boil the potatoes in their skins in salted water for 30 minutes or until cooked. Remove the skins carefully and pass through a potato rice and then a sieve. Place in a mixing bowl, fold in the egg, flour, salt, pepper and 40g of the beetroot reduction.

Tip the dough on to a floured work surface and knead until it comes together. Leave to rest for 20 minutes.

Roll and cut the gnocchi to desired shape 2.5 cm balls. Poach for 4 -5 minutes in the remaining beetroot juice. Remove and drizzle with Olive oil then chill.

For service - Pane each Gnocchi in seasoned egg and the airbag. Then deep fry on 170C for approximately 2 minutes. Remove from fryer and drain on dish paper. Dust with a little beetroot powder and season before plating.

Fondant Vegetables 1 Per Person Baby Golden Beetroot 1 per person Baby Candied Beetroot 1 per person Baby Turnip 1 Per Baby Carrot (add 1/4 tsp Fennel Person seeds plus 1 cardomon pod) • Butternut Squash Pearls 3 Per Person (cut using a Parisienne scoop) • Butter 45g • Garlic Clove 1 1/2 3 sprigs • Thyme

• • • •

• Goose Fat 90gms • Halen Mon Sea Salt To taste • Cracked White Pepper To Taste

Method Peel, trim and wash the vegetables. In one pouch add the turnip, and the beetroots, in another pouch add the squash and in the third pouch add the carrots.

Into each pouch add 15g butter, 1/2 clove garlic, sprig of thyme, 30gms Goose fat salt and pepper.

Then seal tightly in a vacuum chamber.Set water bath to 86C and cook for the following times.

• Beetroot and turnips • Carrots • Squash

2hrs 1hr 25 mins

Once all are cooked turn the water bath down to 60C and hold for service. Then remove from pouches, check for seasoning and serve.

Baby Onions • • • •

Baby Pickling Onions Peeled 8 Butter 25g Cassis 200ml Brown Chicken Stock 500ml

Method Heat the butter in a pan until foaming and add the whole peeled onions. Cook until golden brown all over. Remove excess butter and add the cassis, reduce to a syrup a add the chicken stock and simmer until the onions are tender. Set aside until required.

CHEF’S CUISINE

SPECIALITY MEATS & GAME

10

Speciality Meats & Game 53675

Bone Marrow Canoes

per kg

F

8393

84600

Calf Feet

per kg

F

86458

Caul Fat

per kg

F

61793

Marrow Melts

1x200g

F

6288

Just the marrow from the centre of the bone. Ready to defrost and use.

Full of flavour Toulouse Sausages

per kg

F

per kg

F

4065

Duck Breast Smoked

per kg

F

3-10kg

Average 4.5-5�. Average weight 5kg

49166

Venison Haunch

Venison Saddle 6-10kg

per kg

C

Average 2kg

6582

Venison Diced

1x2.5kg

F

6759

Venison Sausages

1x2.27kg

C

3267

Wild Boar Diced

per kg

F

Wild Boar Tenderloin

per kg

F

Wild Boar Trim

per kg

F

1x5

F

20x450g

F

Average 500g 16956 7238

Sold in 25kg blocks.

6875

Chicken Supreme Corn Fed Average 180-230g each

9366

www.harlech.co.uk

Poussin

11

20204

Duck Goosnargh Corn Fed

per kg

F

13958

Quails Jumbo

1x10

32648

Mallard

10x600g

38417

Game Minced

per kg

F

3725

Rabbit Whole

1x1kg

F

F

56483

Squab Pigeon

1x750g

C

5343

Game Pie Mix

per kg

F

Pack 2

F

Venison, pheasant, rabbit

1385

Guinea Fowl Supremes 180-200g per supreme

2871

Partridge

10x300g

F

7300

Pigeon Wood Breast

1x10

F

30-40g each

12

Typically under 4 weeks old. The meat is largely described as like dark chicken

C

CHEF’S CUISINE

Laverbread gnocchi, Nant Mor mushroom fr icassee 2 main course 4 starter po

rtions

Jason Hughes Y Carreg Bran

Y Carreg Bran is a contemporary family run hotel, and a beautiful wedding venue on the banks of the Menai straights under the famous britannia bridge.

The food is modern, fresh and local.

Jason has been appointed to align Carreg bran’s already great reputation with a new level of culinary experience and build on the wonderful team of chefs there He has honed his skills in Paris, Antigua and at the famous Gordon Ramsay at the savoy grill in London.

His passion is welsh cuisine he is a medal winning team chef for the welsh culinary team and a finalist in the national chef of wales for 2017, so look out for stunning welsh dishes on your next visit to anglesey.

www.harlech.co.uk

• 2 large floury potatoes • 50g ricotta cheese • 70g plain flour • 1 free range egg, beaten • 1 tbsp of parsons laverbread • 1 thyme sprig, leaves only • anglesey sea salt and freshly gro und pepper • small amount of grated parmes an to serve • 300g of Nant Mor mushroom s form Snowdonia, but exotic mushrooms will work. oyster and shiitake mix is best • 1/2 diced shallot or an onion • 2 garlic cloves minced • 3 spring onion washed and rou ghly cut • 50ml of white wine • 50ml double cream • season to taste

Gnocchi Bake the unpeeled potatoes in the ir skins for 90 mins until tender the whole way through (or 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 pinch of salt and pepper and the flour. Make a wel l in the middle, add the beaten egg and begin to combine the mixture with floured hands. Work in the thyme leaves and continue until a smooth dough has formed.

Form into 4 long cigar shape abo ut 2cm thick with the back of a floured knife cut into 2cm “pillows” press a floured finger into each gnocchi this will help with cooking and holding on to sauce..

Bring a large pan of salted water to the boil, place into water in two batches keep wat er moving to stop sticking together.

Cook for 2 mins or until floats dra in well and leave to one side.

Pick all the mushrooms down to

equal thin strips,

In a medium-hot pan with a knob of butter sauté shallots and garlic with no color.

Once this is cooking heat up ano ther pan add butter and place gnocchi inside let the butter foam and keep turning the gnocchi the n once the shallots 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.

CHEF’S CUISINE

CHARCUTERIE

Italian 6716

Antipasto: Prosciutto, Spianata & Milano

1x265g

C

1x500g

C

52342

Bresaola Sliced Air dried 2-3 months similar to South African biltong, seasoned with juniper, cinnamon and nutmeg. Use as an antipasto, served with a good quality olive oil, parmesan shavings and fresh rocket.

per kg

C

3074

Average 500g. A must have among Corsican cold cuts. Can be enjoyed as a starter or a side dish

Mixed cured meats 22245

Lonzu Cosican Lomo

61145

Pancetta Morelli

per kg

C

Pancetta Sliced

1x250g

C

8935

62199

Pancetta Smoked

per kg

C

20251

Pancetta Smoked Flat

per kg

C

1x1kg

C

1x120g

C

1x500g

C

Average 1.2-1.8kg Pancetta Smoked Lardons

C

Salami Napoli Whole

per kg

C

Average 4.2-5kg

Italian bacon from pork belly, salt cured and spiced with black pepper.

8433

per kg

Italian cold cut, dry cured pork shoulder or neck. It is a typical Italian sausage, mild in flavour, fragranced, enhanced by a clever spiciness. Rolled piece of meat, not minced.

Average 2kg

Average 1.2-1.5kg 3587

Salami Coppa Whole

Spanish 22885

Chorizo Baby

1x500g

C

46320

Chorizo Sausage Mini

1x250g

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.

73357

Chorizo N’djuja

per kg

C

A Calabrian spreadable cured meat or soft salami similar to Sobrasdada spreadable chorizo. Ideal also to spice up a pasta tomato sauce dish.

Average 500g

6654

Parma Ham Sliced A genuine DOP product that has been reared, slaughtered, sliced and packed in the area around Parma by a licensed operator. Use on premium anti pasti platters and starters.

1140

Prosciutto Ham Sliced Sliced Prosciutto ham. Similar to Parma ham, dry cured. Interleaved for 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

15

23287

Iberico Bellota Sliced Ham

per kg

C

Cured Salami made from the leanest acorn-fed pork with just the right amount of black pepper. Stuffed in natural intestine casings.

French 37375

Rosette de Lyon Ogier

1x450g

C

per kg

C

A french dry cured saucisson. It is made from the leg of pork. The most famous of Lyons sausages. Traditionally served thickly sliced

Welsh 75288

Carmarthen Ham Piece 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.

53841

Iberico Bellota Sobrasada

per kg

C

A high quality and delicious sausage made from cut Iberian pork meat and bacon, with salt, paprika and spices.

Can be used in cooking or as spread for canapes 81586

Merguez Sausage

Morcilla Black Pudding

per kg

C

Serrano Ham Sliced 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.

16

62190

Salami Flavoured with Blood, Wine & Chocolate

per kg

C

81740

Salami Lamb Merguez

per kg

C

19928

Salami Peppered

per kg

C

13108

Salami Wild Boar

per kg

C

C

British 63117

1x250g

C

1x500g

C

Spanish black pudding. Made with onions not rice.

20789

Pastrami

per kg

Salami made from wild boar with cracked black pepper.

A raw North African sausage flavoured with cumin and sumac and harissa. Use in tagines or grilled. Average 1.65kg, 30 sausages on average 81980

46650

Black Pudding with Chilli Manufactured by Brown’s of Chorley.

A superb quality black pudding made using the finest ingredients by the renowned Brown’s of Chorley.

1x1kg

C

28650

Black & White Pudding Roulade Whole

per kg

C

55421

Chorizo Log Bath Pig

per kg

C

13333

White Pudding Clonakilty

1xx280g

C

Chilled white pudding from Clonakilty in Southern Ireland. Excellent creamy quality. Beautiful pan fried or grilled.

36141

White Pudding Stick

1x1.36kg

C

75678

Vegetarian Pudding

1x200g

C

The worlds first vegetarian black pudding. Vegetarians have been missing out. This product has the same distinctive taste as our standard black pudding. This product is also vegan.

Terrines

Patchwork Paté 59707

Brandy & Herb Paté Piping

1x500g

F

Chicken liver paté with brandy & herb 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 38542

Chicken Liver Parfait

4172

Mushroom & Garlic Paté

1x450g

F

8802

Port & Hazelnut Paté

1x450g

F

1x450g

F

Chicken liver paté with Port and hazelnut. Made in Wales.

1x1kg

C

1x500g

F

1x500g

F

1x1kg

C

3x500g

F

1x1kg

C

A rustic style coarse terrine with authentic ingredients to thoroughly satisfy those who appreciate simple good taste.

Chicken liver paté with mushrooms garlic. Made in Wales.

3454

Duck & Chestnuts Terrine Rougie

The first ever dairy free chicken liver parfait. Silky smooth. Great as a light lunch or starter 83051

Cointreau & Orange Paté Piping 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 Noble fruit and finest mature cheese marry in this elegantly smooth, eminently satisfying vegetarian paté, giving intriguing sweet savoury flavours that linger long into the night.

Average serving 50g

51839

Welsh Dragon Paté Piping

Brandy & Herb Paté

1x500g

F

Cointreau & Orange Paté Chicken liver paté with Cointreau orange. Made in Wales.

www.harlech.co.uk

25877

Ham Hock & Pea Terrine An excellent flavourful duck terrine.

Serve with a chiffonade for a light, original presentation.

9238 1x500

F

1x450g

F

Chicken liver paté with brandy herb.

Made in Wales.

3698

Welsh Dragon Paté This fiery venison paté jumps with a spice packed pungency that marries with the rich game liver to give a full warming aromatic experience. Made in Wales.

Fiery venison paté that jumps with a spice packed pungency that marries with the rich game liver to give a full warming aromatic experience. In a piping bag. Average serving 50g 4536

3342

Pheasant & Chanterelle Terrine Rougie A great combination of pheasant meat and chanterelle mushrooms 20%

CHEF’S CUISINE

DAIRY

Welsh Cheese 3110

Brie White Pont Gar

per kg

C

3102

56999

Caerphilly Oak Smoked Wheel

per kg

C

Caerphilly Cheese

per kg

C

Crumbly cheese with avarage fat content of 48% and a pleasant sour tang. Light in colour, mild in taste.

Average 2.5kg 66754

Caerphilly Gorwydd The cheese is matured for a minimum of 2 months to give a wonderfully deep flavour, that is yet still fresh and clean tasting, with slight citrus notes.

Average 2kg

Caerphilly Round

per kg

C

per kg

C

1x250g

C

Average 1.5kg

A creamy, white Brie, made in Wales.

Average 1.4kg 75690

35855

Caerphilly Smoked 1/2 wheel Average 1.7kg

6652

Golden Cenarth Cheese Welsh soft creamy cheese, washed rind. British cheese award Supreme Champion winner.

per kg

C

48823

Golden Cenarth Wheel

per kg

C

35366

Hafod Cheese

per kg

C

per kg

C

1x200g

C

per kg

C

1x250g

C

1x200g

C

Similar to a Cheddar, Hafod has a distinctive rich, buttery, nutty flavour.

The cheese is made in 10kg rounds and matured for 10 to 18 months.

Average 2.5kg 51125

Montgomery Cheddar 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 An organic, blue veined, Welsh Stilton style cheese.

6563

Perl Wen Cheese An organic, soft white cheese in a Caerphilly and Brie style.

Average 1.2kg

4478

Perl Wen Cheese An organic, soft white cheese in a Caerphilly and Brie style.

1758

Snowdonia Amber Mist Mature Welsh Cheddar cheese with a hint of whisky, encased in a wax truckle.

www.harlech.co.uk

19

2275

Snowdonia Black Bomber Mature

1x200g

C

3708

An extra mature Cheddar encased in black wax.

7746

Snowdonia Black Bomber Mature

1x3kg

C

1x200g

C

Tintern

1x1.5kg

C

A blend of Cheddar cheese, chives, onion and shallots, encased in green wax.

An extra mature Cheddar encased in black wax.

6882

Snowdonia Bouncing Berry Mature Welsh Cheddar cheese with cranberries, encased in a wax truckle.

British Cheese 9230

Y Fenni A blend of Cheddar cheese, wholegrain mustard, mustard flours & ale, encased in a clear wax.

1713

Snowdonia Green Thunder

1x200g

C

1x200g

C

Mature Welsh Cheddar cheese with garlic garden herbs, encased in a wax truckle.

4144

Snowdonia Red Devil Red Devil truckle. Red Leicester with chilli pepper.

20

5586

Snowdonia Smoked Cheddar

1x200g

C

70007

Snowdonia Smoked Cheddar

1x2kg

C

1x1.5kg

C

23421

Cahill Porter This is a brown waxed gourmet cheese truckle. Each truckle is individually handcrafted with plain Irish porter, brewed by Guinness. Ideal for centre piece on a cheese board.

Average 2.3kg

per kg

C

62203

Cornish Yarg

per kg

C

Nettle wrapped Cornish Yarg is made from pasteurised cows milk, it is a young fresh lemony cheese, creamy under its natural rind and slightly crumbly in the core.

Average 1kg

35368

Lord London

per kg

C

A cross between a Brie & Camembert.

A semi-soft white cows milk moulded cheese in the shape of a dome. Clean tasting with a hint of citrus and a natural Creaminess 49796

Paneer Indian Style

Red Leicester Fox Belton

2289

per kg

60736

Curd Cheese Firm

per kg

C

2271

per kg

Double Gloucester Rinded Belton

per kg

C

per kg

C

Average 1.5kg 1087

Goats Cheese Hard Inglewhite A hard-pressed, goats milk cheese, bright white in colour and encased in a yellow wax.

Average 1kg

16133

Goats Cheese Rosary Wiltshire

1x100g

C

19804

Goats Log Rosary

1x1kg

C

Lancashire Blue

per kg

C

Stilton Cut Wheel

per kg

C

32688

C

1x160g

C

A cylindrical mould of full fat, pasteurised, soft, blue veined cheese wrapped in aluminium foil. Cave matured.

Average 1.2kg 50009

C

White Cheshire Belton

per kg

C

per kg

C

An ash pyramid with a Geotrichum rind, it has a lemony flavour and very smooth close texture. Made with thermised goats milk and vegeterian rennet

1x250g

C

Vintage Reserve Cheddar Barber’s 1833

per kg

Beaufort Cheese

per kg

C

Bresse Bleu

1x500g

C

1x1kg

C

Bresse Bleu is made from pasteurised cows milk in Bresse. This is a soft French cheese with a bloomy edible rind has an aroma of mushrooms. The flavour is rich buttery.

Tain Truckle This Scottish cheddar has a deep character with a little bit of acidity & citrus flavour

55969

per kg

Firm, raw cows milk cheese associated with the Guuyere family.

Average 2kg 4984

per kg

Stilton Portion

White Cheshire Appleby’s

French Cheese

21cm cut wheel.

Average 2kg 3927

48286

4402

88136

C

Crumbly cheese with refreshingly lemony flavour, perfect eaten with fruit and salads.

Average 3kg

C

A soft creamy unpasteurised, subtle tasting blue, ere’s milk cheese with a picante flavour. Scottish.

Average 600g

Average 1kg 2251

St Duthac

1x1.2kg

A clean and zesty flavoured cheese with a long finish. Applebys goes well with fruit and has excellent cooking properties.

Average 2.5kg

C

A modern British classic with a cunningly unexpected crunch. A russet colour and a wonderful rugged mouthfeel with a hint of crunch. Aged for around 14 to 18 months.

Average 2.4kg 43072

Wensleydale & Cranberry Cardinal Premium Wensleydale cheese with cranberry pieces.

A cheese made in an Asian style. No salt is added and it has a short shelf life 7 days. Excellent for cooking as it does not melt.

Average 1kg 1388

8128

Tor Ashed Goat Cheese

4509 C

Brie Fixed weight full wheel brie

Average 1.25kg

www.harlech.co.uk

21

6033

Brie Smoked

1x1kg

C

25862

A French brie that is smoked over whisky barrel chippings leaving with a lovely smokey aroma.

26072 3117

Camembert Mini

8x125g

C

Camembert President

1x145g

C

Chilled and boxed, rich, soft, creamy cheese with a whitish rind, originally made near Camembert in Normandy.

Cados with Calvados

1x250g

C

22150

Morbier

1x2kg

Morbier is a creamy, semi-soft, supple cheese with a black decorative layer through the centre.

38482

Chaource French

1x250g

Crottin Pasdeloup

12x60g

C

57599

Individual goats cheese portions fresh from France.

41380

Epoisses

1x250g

6486 39366

22

3793

Goats Log

1x1kg

C

Goats Log Smoked

1x1kg

C

per kg

Munster

1x125g

Pont L’eveque A soft washed rind French cheese. It has a buttery, savoury flavours with a tangy finish.

1x250g

C

83316

Raclette

per kg

C

80213

Reblochon AOC Traditional

per kg

C

per kg

C

per kg

C

It has a very distinctive pleasant, aromatic smell with a creamy texture.

The flavour can vary from nutty, slightly acidic to milky.

Average 500g

C

32547 1x220g

Pouligny St Pierre Often known as the Pyramid due to its cone shape. It is a French goats cheese made in the Indre department of central France

C

Munster is a soft, moist cheese made from pasteurised cows milk. It has a slightly sticky, fine-textured paste and is quite pungent.

C

A soft cows milk cheese. It has a creamy, chewy and firm texture.

Despite its pungent smell, it has a spicy, sweet and salty flavour.

Morbier Badoz Quartier The Morbier Badoz is an authentic traditional cheese. It’s prolonged refining result in a pure flavour and a soft chewy dough that melts in the mouth. Traditionally made in copper vats. Average 1.5kg

C

The center is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind.

46178

C

C

29948

8227

per kg

Port salut is a semi-pasteurised cows milk cheese it has a distinctive orange crust and a mild flavour.

Average 2.2kg

Le Cados is unpasteurised. A precious little cheese washed in Calvados and then wrapped in toasted breadcrumbs.

A mild appley, earth delight of a cheese with a touch of sweetness 3269

Port Salut

Roquefort Cheese Societe This Ewes milk cheese is white, tangy, crumbly and slightly moist with distinctive veins of green mold.

Average 1.4kg

C

3028

Tomme De Savoie A mild, semi-firm cows milk cheese with a beige interior and a thick brownish-grey rind.

Average 1.7kg

75123

Burrata Cheese

8x100g

C

3642

A mozzeralla like ball with a soft centre

Mascarpone

1x500g

C

Mozzarella Balls

12x125g

C

Mozzarella Bocconcino

1x144g

C

1x125g

C

1x500g

C

per kg

C

1x200g

C

An Italian smooth and creamy textured cheese.

1798 76982

These small bite size Mozzarella cheese are packaged in a bag of water to preserve the freshness 9137

Mozzarella Buffalo Single Chilled Mozzarella made from milk of the domestic Italian water Buffalo.

57695

Mozzarella Pearls Average of 66 in a tub.

28862 67996

Vignotte Cheese

per kg

7073

Asiago Cheese The aged cheese is often grated in salads, soups, pastas and sauces while the fresh Asiago is sliced to prepare paninis or sandwiches. Can be melted.

Average 2.5kg

www.harlech.co.uk

Dolcelatte Cheese

per kg

C

An Italian full fat soft cheese, blue veined with a mild taste typical of blue veined cheese. Made with whole pasteurised milk.

Average 1.5kg

Italian Cheese 8477

2124 per kg

Chilled, firm white Italian cheese made from buffalo or cows milk.

Average 2.3kg

C

It has an intensley creamy, light, rich and buttery texture. A slightly lemony taste making it perfect for grilling.

Average 2.5kg

C

Gorgonzola 1/4

Mozzarella Smoked Block

86031

Parmesan Style Vegetarian An Italian, vegetarian organic Parmesan style cheese

per kg

C

1x1kg

C

Soft and creamy. Average 1.5kg. Foil Wrapped 4627

Grana Padano Block Like Parmesan.

23

5304

Pecarino Romano

per kg

C

When young, the cheese has a soft and rubbery texture with sweet and aromatic flavour. The flavour becomes sharper and smokier when aged for eight months or longer.

Average 2kg 3595

Pecarino Sardo Authentic

35492

1x2kg

9079

European Cheese Cambozola Mini

1x150g

C

1x900g

C

A traditional Greek white soft cheese ripened in salt brine and produced from fresh, pasteurised sheep milk 70% and goats milk 30%.

C

Cambozola is a cows milk cheese that is a combination of a French softripened triple cream cheese and Italian Gorgonzola.

Feta Block

1719

Feta Diced

1x400g

C

2342

Haloumi

1x250g

C

per kg

C

per kg

C

per kg

C

A salty semi hard Greek cheese that is perfect for cooking at high tempertures as it keeps its shape and distinctive flavour.

Is a firm cheese from the Italian island of Sardinia. Made from sheep milk.

74009

Gouda This popular semi hard cheese has a rich and unique flavour. Great paired with beer or Riesling.

Average 4kg.

44719

6499

Ricotta Cheese

1x1.5kg

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 fruity background. Melt on casseroles.

Average 2.4kg

C

A delicate, slightly sweet and creamy flavour with a smooth texture.

5273

Taleggio A semi-soft, washed rind, smearripened Italian cheese. Has a thin crust and a strong aroma, but its flavour comparatively mild with an unusual fruity tang.

Average 2-2.5kg

14849 per kg

Macebo Alvino Murcia A creamy Goats milk product, pressed, its white body is rinsed with red wine.

Ripened for at least 45 days. Subtly sharp and only slightly salty flavour.

Average 2.7kg

C

4804

Danish Blue

10x100g

C

per kg

C

A pure, sharp yet salty tasting blue cheese which is both spreadable and sliceable. Perfect for cheeseboards.

58059

Edam Semi-hard cheese which has a coat of red paraffin wax.

Average 2kg

24

Maasdam

36184

Mahon

per kg

C

Liquid Eggs

A soft to hard cheese made from cows milk. It is named after the port of Mahon on the island of Minorca.

Average 3kg 71090

Manchego

1553

per kg

Liquid Egg White

1x1kg

C

The hassle has been taken out of preparing egg whites with this super convenient liquid egg white, perfect for meringues, mousse or as a healthy alternative to whole egg.

C

Manchego is a sheep milk cheese made in the La Mancha region of Spain. The sheep are the Manchega breed. Average 1kg

6748

55065

Picos Blue Cabrales

per kg

Liquid Egg Whole

C

1x1kg

Whole liquid egg is simple convenient to use, comes in a sealable, easy to store container. Tastes great in omelettes, Spanish tortilla or quiches.

C

A blue cheese from the region of Liebana in the North of Spain. A mixture of cows, sheep and goats milk. It is yellowish and covered with a bluish green lines of Penicillin mould.

Average 3kg

5692

Liquid Egg Yolk

C

1x1kg

Pasteurised. Create delicious mayonnaise, hollandaise sauce, rich desserts in minutes with zero-hassle liquid egg yolk. Simply use straight from the bottle for a quick tasty ingredient.

Butter & Spreads 25878

Manchego

per kg

4093

C

Old Amsterdam Cheese An 18 month aged Gouda cheese, with its caramel colour and rich flavour with small crystals which appear during ripening.

Aveage 2.7kg

www.harlech.co.uk

1x100

C

20x250g

C

Perfectly balanced with sweet notes and saltiness background flavours of malt and caramel on the palette.

Manchego is a sheeps milk cheese made in the La Mancha region of Spain. Aged over 6 months The sheep are the Manchega breed. PDO Certified.

Average 3kg.

16435

Welsh Butter Portions

54511

Salted Butter Rolls With Cristal of Guerande Salt

per kg

C

Milk 38418

Buttermilk

1x500ml C

A slightly sour milk. Buttermilk is slightly thicker than milk but not as thick as cream. Usually lower far than regular milk and cream

25

CHEF’S CUISINE

FRUIT & VEGETABLES

26

53386

Fruit, Flowers & Vegetables - Fresh 50467

Apple Blossom Koppert Cress

Carrots Baby Mixed

12x150g

C

80316

Mixed colour heritage carrots small.

4x100s

C

55752

Carrots Heritage Mixed

1x5kg

C

21606

Cauliflower Mixed

6 pack

C

Mixed colours

60833

Artichokes Jerusalem

per kg

C

80475

Aubergines Baby

1x1kg

C

per kg

C

Black Garlic is a type of caramelised garlic first used in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves

Purple, yellow, orange.

A decorative heart or angel shaped salmon rose flower with the fresh sour taste of apples. Creatively used in desserts & cocktails

Garlic Black

44136

Garlic Three Cornered

1x100g

C

20370

Kholrabi

1x1kg

C

51829

Lemons Menton

1x5kg

C

10922

Monks Beard

1x200g

C

1x140g

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 42191

Beetroot Heritage Mixed

1x5kg

C

Golden, chioggia, and crapaudine.

18618

Cauliflower Purple

each

C

14674

Chicory Baby Punnets

1x4x8

C

50987

Chicory Red

per kg

C

78836

Chicory White

1x4.5kg

C

87005

Crosnes

1x2kg

C

A relative unknown green. Thought to have originated from the Cappuccino Monks in Tuscany. Its texture is succulent and moist and its flavour is similar to chard with a slightly bitter aftertaste.

Stachys affnis, commonly called crosnes, chinese artichokes. Its rhizome can be grown and eaten as a root vegetable.

37868

Cucamelon Punnet

1x15

C

51779

Fennel Baby

1 punnet

C

35898

Figs

per kg

C

per tray

C

18244

Hibiscus Petals Medlys

Average 2kg tray 79212 78215

Borage Flowers Fresh borage flower heads only approx 20g weight. Star shaped with normally blue petals. Use for decorating desserts and salad. Slight honey taste.

www.harlech.co.uk

1x20g

C

Figs Sollies Superb quality fresh fig from Sollies in France. Purple to ribbed black colour.

Fruit is dense and elegant, taste of watermelon and strawberry jam. Serve with air dried ham or cheese, game, pork.

Average 3kg Tray

27

62577

Nasturtium Flowers

1x20g

C

Fresh Nasturtium flowers and leaves only approx 20g weight. Ideal as a decorative and edible garnish to enhance your starters or desserts.

78441

Potatoes Pink Fir

1x5kg

A

29846

Rocket Micro

each

C

35575

Salsify

1x1kg

C

22580

Tomatoes Heirloom

1x3.5kg

C

1x4kg

C

Deep green leaves with purple tinge & light green stems. Aniseed liquorice flavour, sweet basil aroma, fragrant. Crisp to bite, stem leaves form a light texture.

Mixed variety heirloom tomatoes

66468

Tomatoes San Marzano Considered by some chefs to be the finest in the world

84649

Turnips Baby

1x400g

C

48396

Watermelon

each

C

3663

70911

22068

Onions Grelot White

1 bunch

C

14283

Pansies Edible

1 punnet

C

71068

Pea Shoots

1x100g

C

Curly tips of the parsley flower stems. Use as a decorative addition to dishes.

83248

Peaches

1x32

C

77827

Peaches Blood - Squashed

1x26

C

32177

Pineberries

12x100g C

Strawberries but oppisite colours!

85372

28

Plantain

1x4kg

C

Amaranth Red Micro

1x30g

Basil Red Micro

5971

1x30g

C

Chervil

1 bunch

C

1x30g

C

A delicate herb related to the parsley family. Commonly used to season mild flavoured dishes

C

Red amaranth cress has a mild beetroot flavour is great with stir fries, egg dishes and as an attractive garnish to salads and meats.

3781

1x30g

Micro Red Chard Cress has an earthy flavour similar to spinach. Can be used with mushrooms, cheeses and salads.

Herbs 6279

Chard Red Micro

Coriander Micro Mid dark green stemmed micro leaf with medium to light green leaves with seed casings present. Fresh flavoured with a distinct spicy aroma. Crisp to bite, stems leaves for a light texture.

C

56431

Parsley Micro

each

C

81636

Sarriette Savoury

1 bunch

C

Sarriette is a French herb used for seasoning food in Provence

Fruit & Vegetables - Dried 42233 5154

67857

16422

Chickpeas

1x500g

A

Cranberries Dried

1x1kg

A

Supermodel of the dried fruit family. A normal raisin is simply dried red grape, a golden one is more high maintenance.

Treated with Sulphure Dioxide and oven dried it gives it a glowing amber colour

1x1kg

A

Orange Peel Candied Strips

1x1kg

A

Golden/Blonde Raisins

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

29

Fruit & Vegetables - Preserved 60512

Figs In Syrup

12x820g

A

87283

Ginger Pickled

1x450g

A

30868

Griottines Kirsch Pitted

1x2ltr

A

Laver Bread Parsons

1x120g

A

Traditional Welsh seaweed, ready for use in a tin and pre cooked. Great added to scrambled egg or making its own pesto.

Mix with hollandaise over eggs benedict.

Maraschino Cocktail Cheries

1x500ml

48117

Pears in Syrup Mini Brover

each

A

34072

Quince Paste

1x200g

A

1x1kg

F

per kg

C

per kg

C

A

A firm paste which can be cut into slices, like a fruit style patĂŠ.

Funghi - Frozen Girolle Mushrooms

Funghi - Fresh 52493

Girolle Mushrooms Medium From Belorussia

39749

Girolle Mushrooms Small Bulgarian.

Average 1kg

30

83931

Mushrooms Mixed Dried

1x400g

A

1x500g

A

High quality mix of 50 Oyster, 40 Shitake and 10 Porcini mushrooms which all re-hydrate to a nice soft texture and also gives you a rich mushroom stock.

49089

19727

42795

C

Funghi - Dried

A special morrello cherry. Oblachinska cherry found in the Balkans. Macerated in alcohol pitted cherries, no stalk.

37815

per kg

Pale brown cap with white underside.

Hedgehog mushroom. Spiky underside rather than gills. Sweet nutty taste, spicy after taste. Average 1kg

A soft pear shaped fruit, with sweet dark flesh and many small seeds, eaten fresh or dried.

73122

Pied Mouton Bulgarian

Porcini Choice Dried mushrooms Boletus Edulis Cep. Considered better dried than fresh. Nutty taste. Soak before use. Ideal for pasta and steak sauces.

CHEF’S CUISINE

Last of the Season Ingredients

ROBBIE

Head Chef Galeri Restaurant Robbie has experience in kitchens up to 2 star Michelin from Rhodes 24 London at the age of 15 to Hibiscus in London and so on, to working in high end restaurants and hotels all his career. Robbie was on Master Chef the Professionals in 2011 reaching just short of the 1/4 finals. Robbie has gone from head chef of the 2 rosette Seiont Manor and is now head chef of the new revitalised Galeri Restaurant where he will be cooking stylish dishes at the standard of the high end establishments, he has worked but a relaxed and affordable experience.

• 2 duck legs • Head of smoked garlic • Sprig of Thyme • 500g goose fat • 4 baby beetroot • 2 Bone marrow • 1 egg • 200ml cream • Sosa Viking salt for seasoning • 1 tsp Sosa beetroot powder • 2 tbsp Sosa airbag (pork rind ) • 2 drops Cherry essence • 100 ml Olive oil half for beetroo t half for airbag

Method Confit the duck legs in goose fat thyme and the head of smoked garlic At 120 oc for 3 1/2 hours.

While that is cooking prepare the bone marrow by taking out the bone and poach in the great until cream has reduced by half 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.

So now you need to make the (soi l) get a small pan and put in enough oil to cover the bottom of the pan take and heat till hot then add airbag and cook till all puffed up stir throughout when done strain out oil and leave to cool and set aside. Now heat up purée and beetroot slowly. Now the duck legs have cooked take out of oil and shred then chop roughly and put in pan heat add ing the airbag and a touch of Viking salt then tast e to check your happy with taste and texture.

Now ready to plate. Put the (soi l) in a line across the plate the take beetroot out of bag and aline on the soul to look like its in the ground then take purée and put on bottom of the plate then use oil from the beetroot and drizzle on the plate garnish with a few mustard frills and the plate is ready

CHEF’S CUISINE

GROCERY Herbs, Spices & Seasonings 31295

All Spice Ground

1x225g

A

52657

Anise Ground

1x500g

A

83919

Cardamom Pods Whole

1x400g

A

Cardamoms Whole

1x400g

A

Cinnamon Ground

1x450g

A

Cinnamon Sticks

1x120g

A

8224

Coriander Ground

1x450g

A

8037

Coriander Seeds

1x300g

A

Creole Seasoning Dry

1x265g

A

Cumin Ground

1x450g

A

6538

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 53083

40600 5948

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.

32

53273

Onion Seeds Black

1x265g

A

46644

Oregano Ground

1x2.5kg

A

57357

Paprika Hot Smoked

1x600g

A

28407

Paprika Sweet Smoked

1x540g

A

A

Traditionally used in Spanish cookery.

Top quality La Vera. Deep flavour ideal for paella. Smokey and sweet aroma.

39915

Pepper Black Fine Cracked

1x2.5kg

2966

Peppercorns Green In Brine

1x800ml

A

1x270g

A

Peppercorns Pink Seasoning spice. Baie Rose Dried berry from the Peruvian peppertree.

Complementary to game and meat dishes. Use in marinades and dressings. Similar to juniper

6187

Fennel Seeds Whole

1x400g

A

27651

Primary ingredient of Absinthe. Slight aniseed taste. From the fennel plant.

25848

Fenugreek Ground

1x700g

42229

Fenugreek Seeds

1x370g

A

61290

Four Pepper Mix

1.475g

A

Ginger Ground

1x500g

A

Harissa Spice Blend

1x600g

A

5323 11966

A blend of herbs and spices.

67155

Harissa Tube

1x70g

A

23099

Jerk Seasoning

1x650g

A

12397

Lavender Buds Dried

1x454g

A

Dried petal tips of the lavander plant.

Purple, highly fragrant. Can be used to infuse custards and jellys. Makes a superb twist when used to flavour home made ice cream.

60686 9455 87943 3120

Marjoram Rubbed

1x600g

A

Mustard Flour

1x370g

A

Mustard Seeds Black

1x320g

A

Nutmeg Ground

1x500g

A

www.harlech.co.uk

76511

Peppercorns Szechuan Whole

Saffron Powder

1x0.125g

A

Star Anise

1x250g

A

1x260g

A

1x600g

A

1x550g

A

Contains seeds of aniseed flavour.

1x50g

Sumac Ground Sumac is a lemony, tangy spice which is often used in Middle Eastern cooking as a seasoning, like salt & pepper

A 47341

Togarashi Spice Blend For savoury dishes. A blend of spices, seeds, seaweed and orange peel.

3571 1x250g

A

Also known as Chinese coriander.

Lemony taste with tingly sensation.

Used widely in Himilayan and Indonesian cuisine.

48152

Peppercorns Tasmanian

1x125g

A

48416

Piri Piri

1x550g

A

Spice. Blend of African cayenne, Pequin and Ancho chillies, dried tomato and lemon. Use as a rub or dusting on chicken or prawns.

4689

Poppy Seeds Blue

1x400g

A

9296

Pumpkin Seeds

1x1kg

A

Pumpkin seeds have a subtly sweet and nutty taste with chewy texture.

Goes great with sauteed vegetables, salads and cereals.

7910

64800

A somewhat rare peppercorn found in Malaysia that has recently gained notoriety. The pepper conveys a soft berry or chocolate flavour to most foods

A

Fenugreek is a spice used in curry powder.

Peppercorns Sarawak

A

Finely ground Saffron, in paper wraps.

Ideal for delicate saffron flavour which can be mixed smoothly into dishes without leaving strands visible

Use in soups, sauces, patĂŠs and stews.

4941

1x250g

A spice mix from North Africa. The name is arabic for head of the shop implies a mixture of the best spices the seller has to offer. Used in many savoury dishes, sometimes rubbed on meat.

67597

47917

Raz el Hanout

Tumeric Ground

46829

Pappardelle Pasta Dried

12x500g

A

Pappardelle pasta are very large, broad, flat pasta noodles.

41129

Penne Pasta Gluten Free

8x500g

3349

Ground Rice

1x3kg

A

6224

Japanese Sushi Rice

1x10kg

A

1x1kg

A

Sushi rice is a preparation of rice, typically a short grained, white Japanese rice which goes sticky once cooked.

A

Natural gluten free pasta made in Italy from a blend of maize and rice.

41785 28132 7395

Penne Pasta Wholewheat

12x500g

Tagliatelle Pasta

1x1kg

Linguine Black

1x500g

A C A

Linguine pasta coloured with squid ink

36245

Pasta

Super absorbent for the best results.

Top quality.

Rice 37559

Lasagne Sheets

1x3kg

F

1x1kg

C

Lasagne Sheets for Ravioli

17255 5598 34680

26x21cm 48969

Lasagne Sheets Gluten Free

12x250g

A

88635

Orzo Rosa Marina

1x500g

A

Pasta that looks like flat rice. Can be used in pilafs, soups, stews as a base for meat and veg dishes. Also good with salads.

34

Arborio Risotto

1x1kg

A

Carnaroli Rice

1x2.5kg

A

5x1kg

A

Aged from 1 to 3 years. Ageing renders starch, protein and vitamins less water-soluble, improving the consistency of the grains, enabling them to absorb more cooking liquid.

Great for risotto.

26x21cm 57493

Paella Rice La Asturiana

62945

Carnaroli Rice Riso Gallo King of risotto rice. A high quality rice with large, full bodied grains.

Wild Rice 100% The roasted seed grain of a wetland grass. Wild rice has a mild, nutty flavour. Great mixed with other grains

6x125g

A

7252

Pulses & Cereals 2968 31444

Butter Beans White Large

1x3kg

A

Cannellini Beans Alubia

1x3kg

A

1x500g

A

Popcorn Kernels

1x850g

A

1x1kg

A

1x1kg

A

Traditional corn for making popcorn in a covered pan.

A type of white kidney bean especially popular in Italy. Used in minestrone other Mediterranean dishes.

4241

Cous Cous Traditional Berber style semolina durum wheat used for North African dishes.

48058 7415

Cous Cous Large Isreali

1x1kg

A

Haricot Beans

4x3kg

A

1x3kg

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 Higher quality lentils. Small and generally dark green in colour.

64977

3351

Lentils Red Split

1x3kg

A

5676

Pearl Barley

1x3kg

A

1x1kg

A

Pearly barley tastes great when added to stews and casseroles, and is a filling addition to soups and broths.

2521

Polenta Corn Meal Coarse ground dried maize corn.

www.harlech.co.uk

Quinoa Organic Used extensively in Andean cuisine.

A versatile grain. Cooks in about 20 minutes. Rinse well before use. Great for salads and stews.

87187

Quinoa Seeds Black Can be used in savoury dishes risotto, garnishes and in sweet dishes and biscuit dough.

35

1591

Sago

1x3kg

A

20072

A powdery starch obtained from the trunks of certain sago palms and used in Asia as a food thickener and textile stiffener.

2986

Semolina

1x3kg

Tapioca

A

3123

Wheat Bran Used to enrich breads and used in fermenting.

A

Rice Flour

1x1.5kg

A

Ideal for people with wheat gluten allergies.

1x3kg

A

1x2.5kg

A

84683

Rye Flour Light

1x1kg

A

33599

Rye Flour Wholegrain

5x1kg

A

5x1kg

A

5x1kg

A

Organic, stoneground. Naturally lower in gluten produces a close textured bread with a pleasing continental flavour. 100% rye flour.

Used to make milky puddings similar to rice pudding and semolina. A starchy substance in the form of hard white grains, obtained from cassava.

62731

6x500g

Use potato flour to bake muffins cookies or add it to sauces, gravies and soups for a thicker consistency.

Alternately it can be combined with rice flour etc.

Made from durum wheat where pasta is derived from. Produces a thick, creamy dessert. A small proportion of semolina can be added to the usual bread making mix to produce a tasty crust.

4221

Potato Flour Gluten Free

Flour 31257

Brown Bread Flour Gluten Free

5x1kg

A

86184

Buckwheat Flour

5x1kg

A

1x1kg

A

1x16kg

A

1x1.5kg

A

A pale grey brown flour with brown specks.

42730

Gram Flour Finely milled chickpeas. Use for making Socca or Bhajis. It can also be used as an egg replacement in vegan cookery.

19471

Granary Flour

39535

Unbleached gluten free alternative to wheat flour will need a little extra liquid in most standard recipes.

Granary Flour comes from malting wheat.

76934

Italian Tipo OO Flour For making pasta and pizza.

36452 6854

Malthouse Bread Flour

5x1kg

Moul Bie Panif T55 Flour

1x25kg

For making bread baguettes.

36

A A

White Plain Flour Gluten Free

47088

White Self Raising Flour Gluten Free This is a blend milled from naturally gluten free rice, potato, tapioca, maize and buckwheat. Will require a little extra liquid in most recipes.

Salt

Sugars 81796

Atomised Glucose Powder

1x5kg

A

17092

Blossom Honey

1x680g

A

1x1.36kg

A

1x1kg

A

1x1kg

A

1x1kg

A

1x500g

A

1x10g

A

Used as a food preservative and helps to keep your patĂŠs and terrines looking fresh. Pink salt.

Atomised glucose to be used in baking.

2457

Coarse Salt Guerande

29381

Sea Salt Spiced Halen Mon

10x103g

A

55197

Sea Salt Vanilla Halen Mon

10x103g

A

Sea Salt Flaky Crystal Maldon

12x250g

A

Squeezable pure natural blossom honey in a convenient non drip bottle.

2573

Blossom Honey Clear Squeezable pure natural blossom honey is 100% honey in a convenient pourable bottle.

11819

Fondant Icing White 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

1213

Glucose syrup in handy 1kg tub.

12664

Isomalt For the preperation of shapes and artistic decorations for confectionary.

81366

Palm Sugar Nutrient rich low glycaemic crystalline sweetener that looks, tastes, dissolves and melts exactly like sugar but it is completely natural and unrefined

2624

1x500g

A

Produced in Anglesey. An excellent finishing sea salt as used by Aled Williams Great British Menu, Chris Chown Plas Bodegroes and Heston Blumenthal .

17175

Sea Salt Celery Halen Mon

10x103g

A

40133

Sea Salt Charcoal Halen Mon

10x103g

A

76896

Sea Salt Fine Halen Mon

10x103g

A

Sea Salt Oak Smoked Halen Mon

10x103g

A

65445

www.harlech.co.uk

Sea Salt Pure Halen Mon

Maldon Crystal Salt company is a family run business growing from strength to strength.

37

Relish & Chutney 8605

Ale Chutney Welsh

5973

Olives 6x285g

A

47507

With Tomos Watkins Cwrw Idris.

Apple Chutney Welsh

6x311g

A

65107

Jager Onion Jam Welsh

1x1kg

C

37910

Jager Tomato & Pepper Jam Welsh

1x1kg

C

4450

Antipasti Olives

1x2kg

45090

Green Greek Garlic & Basil Olives

61424

Green Olives Stuffed with Sundried Tomato

C

Mixed Olives Pitted

1x2kg

C

1x2kg

C

1x1.5kg

C

1x1.5kg

A

1x1.18ltr

A

Mixed colour olives. Needs to be turned frequently once opened to keep coated to prevent oxidation.

1x2kg

C

71754

Green olives marinated with garlic and basil. Needs to be turned frequently once opened to keep coated and to prevent oxidation.

4906

1x1kg

Mistoliva marinated mixed black green olives picked and put in brine, then marinated in sunflower oil.

C

Green Kalamata Garlic cloves Red pepper strips Cornichons mixed together. Needs to be turned frequently once opened to keep coated and to prevent oxidation.

Mixed Olives Black & Green

1x2kg

Mixed colour olives marinated with garlic, chilli, and Herbes de Provence.

Needs to be turned frequently once opened to keep coated and to prevent oxidation.

C 15976

Pitted green olives stuffed with sundried tomatoes giving a fresh mediterranean flavour.

Mixed Olives Pitted Flavoured in Garlic, Chilli & Herbs de Provence

Mixed Olives Siciliana Kalamata, Halkidiki olives with garlic, peppers mustard seeds.

Pickles 61154 71488

Mushroom Marmalade Smokey

6x100g

65536

Old Tomato Chutney Welsh

1x1kg

C

Red Onion Caramel Chutney

1x1.35kg

A

1x1.25ltr

A

1x1.35kg

A

4305

Caperberries Caperberries with Spirit Vinegar. In a re-sealable plastic jar. Drained weight 730g.

A

Made with traditional ingredients. No additives.

1131

Red Onion Marmalade V.Benoist’s’ This Red Onion Marmalade Chutney has a very high solids content, that doesn’t bleed on the plate making it ideal for pre-plating. Made using only the finest natural ingredients.

23596

Tomato Chutney Flame Roasted Made with traditional ingredients. No additives.

38

56868

Kalamata Baby Olived in Herbs de Provence Purple skinned Baby Kalamata Olives marinated in Herbes de Provence.

Needs to be turned frequently once opened to keep coated and to prevent oxidation.

1x2kg

C

7397

Capers Lilliput Extra small and delicious, these capers are packed with taste. They are indispensable as garnishes, tossed into salads, basic ingredient for Pasta Puttanesque, and great mixed in with olives.

75997

Cipoline Borettane Onions

1x1.5kg

A

1x2kg

C

1x2kg

A

Small onions marinated in balsamic vinegar.

Antipasti 17615

Artichokes Chargrilled Traditional favourite marinated in oil.

19398

Dolmades Stuffed Vine Leaves Vine leaves stuffed with rice.

www.harlech.co.uk

39

78535

Peppers Bell Stuffed with Cheese

1x2kg

C

Kabanaki peppers stuffed with cream cheese marinated in oil.

39716

Peppers Stuffed with Cheese

1x2kg

C

80209

Vinegars 47435

Balsamic Glaze of Modena

1x500ml

Small round red peppers stuffed with cream cheese. Red African Peppers stuffed with cream cheese.

1x1ltr

A

Clovis cider vinegar is made exclusively from cider from Normandy, probably the most famous in Europe and brings a flavour so characteristic of the apple.

A

Perfect for enhancing the presentation of the service of plates great with fruit desserts mixed salads. Contains 39% vinegar of Modena. Authentic aged PGI vinegar used.

Cider Vinegar Clovis

33960

Cider Vinegar English

1x5ltr

A

37078

Cider Vinegar Raw

6x500ml

A

1x250ml

A

1x1ltr

A

1x5ltr

A

1x500ml

A

Made from apples grown in Normandy 23264

Jerez Sherry Vinegar Arvum sherry vinegar. A sherry vinegar toned down by the addition of a small amount of muscat sweet wine.

This vinegar is perfect for seasoning, marinading, pickling and brine sauce reduction.

11848

Raspberry Vinegar Clovis A fantastic all round vinegar from Clovis. Good for marinades, deglazing finishing sauces.

1757 9190

14003

Sunpomo Semi-Dried Tomatoes

1x2kg

Balsamic Glaze Syrup

1x500ml

A

Balsamic Glaze Previously called syrup . Delicious vinegar glaze made from Balsamic vinegar from Modena.

Naturally sweet this rich tasty glaze is special enough to finesse sweet savoury dishes.

C

Semi dried tomotoes in quaters.

1523

Balsamic Vinegar

Rice Wine Vinegar Used as a seasoning for Sushi rice.

Yellowish liquid with added sugar to add sweetness

A

Balsamic Vineger Ortalli

1x5ltr

A

76919

Balsamic Vinegar San Carlos 5 Years Old

1x250ml

A

15044

Balsamic Vinegar Manicardi 12 Years Old

1x250ml

A

82467

Chardonnay Vinegar

1x500ml

A

Can be used as a salad dressing.

40

Can be used as a salad dressing or a marinade.

27518

1x500ml

1076

Red Wine Vinegar

1866

Sherry Vinegar

1x500ml

A

2627

White Vinegar Distilled

1x5ltr

A

Distilled vinegar is produced by distilling malt vinegar to give a clear, colourless liquid.

Oils

Cooking Fats & Lard 3900

Basil Infused Olive Oil

1x500ml

A

Produced by infusing olive oil with fresh basil to produce a distinctive and characteristic fresh basil flavour.

38830

Cep Oil

8946

Duck Fat

1x3.5kg

A

18048

Duck Fat

1x1.2ltr

A

Goose Fat

1x350g

A

Iberico Lard

per kg

C

1x3ltr

A

Marsala Cooking Wine Gourmet

1x3ltr

A

Port/Ruby Cooking

1x3ltr

A

1x10ltr

A

1x3ltr

A

1x5ltr

A

1746 1x500ml

69411

A

Average 2.5kg. Iberico pork fat with its intensely creamy texture and nutty flavour is the extra virgin olive oil of meat

7796

Garlic Infused Olive Oil

1x500ml

A

Produced by infusing olive oil with fresh garlic to produce a distinctive and characteristic fresh garlic flavour.

Cooking Alcohol 3261

A robust fortified wine, with a characteristic flavour created by heating during the maturing process.

It’s a useful, more premium substitute for sherry in a dish.

83745

Rapeseed Oil

1x5ltr

A

75871

Rapeseed Oil

1x15ltr

A

Sesame Oil

1x2ltr

A

72753

Trennspray Spray Release

1x600ml

A

7631

Bag in box 46847 29441

Extra Virgin Olive Oil

1x1ltr

A

27254

24534

Extra Virgin Olive Oil Arbequino

1x500ml

A

Used by many chefs, it is a full flavoured yet economical, high quality olive oil. It is very versatile and packs a fruity punch. Made by Castelanotti from Cordoba, Spain.

12122

Extra Virgin Olive Oil Fruttato

3176

1x750m

A

Made from Portuguese grapes, perfect for rich indulgent dishes like foie gras, and blue cheeses.

Grease spray, odourless & tasteless, economical consumption. Very good adhesion properties. No residues, pure vegetable oil & waxes. For all baking sheets & high baking tins

Plastic Bottle Extra Virgin Olive Oil.

Walnut Oil

2688 1x250ml

Flax Seed Oil Biona Biona organic flax seed oil contains the triple unsaturated linolenic fatty acid is a uniquely high concentration. A rich and natural source of Omega 3

www.harlech.co.uk

6x250ml

A

Red Cooking Wine Perfect for dishes requiring red wine as a key ingredient. Specifically for professional culinary use, it delivers a great flavour time after time.

A

2172

A special extra virgin olive oil aimed at satisfying the most demanding palates.

Perfect for dressings of vegetables, seafood salads, red and roasted meats 47560

Madeira Cooking

Red Cooking Wine Perfect for dishes requiring red wine as a key ingredient. Specifically for professional culinary use, it delivers a great flavour time after time.

3184

Red Cooking Wine Premium Perfect for dishes requiring red wine as a key ingredient. Specifically for professional culinary use, it delivers a great flavour time after time. Premium grade.

41

38856

Verjus du Perigord White

1x750ml

A

59863

Made from pressing unripe grapes.

Not as acidic as vinegar but sharper than wine.

5972

White Cooking Wine

1x10ltr

2179

White Cooking Wine

1x3ltr

A

4187

White Cooking Wine Premium

1x5ltr

A

1x1.5kg

A

Glace Beef

1x600g

A

Glace Lobster

1x600g

A

Bouillon, Stocks & Bases Bisque Lobster Smooth, creamy, highly seasoned soup, made from lobster.

11768 2594

Spoon directly into sauces or reductions. Use as a glaze or thicken to make a jus. Use as a warm drizzle. Mix with oilve oil to create an interesting dressing. Suitable for Coeliacs.

42

Jus Beef Signature

1x1ltr

A

Jus Chicken Premier

1x1kg

A

4539

Jus Veal Premier

1x1kg

A

Makes up to 8ltr. To make 1 litre of stock whisk 125g of the product into 1 litre of warm water in a saucepan.

Bring to the boil stirring constantly, allow to simmer 2-3 minutes before use.

A

Perfect for dishes requiring white wine as a key ingredient. Specifically for professional culinary use, it delivers a great flavour time after time.

2227

2529

72156

Oak Smoked Water Halen Mon

15x150ml

A

46552

Pro Bouillon Jelly Beef

1x800g

A

Concentrated beef bouillon. For 1 Litre stir approximately 1 tablespoon 25g into 1 litre of hot water bring to boil.

Simmer for 1 minute. Store in ambient dry place after open up to 1 month.

54975

Pro Bouillon Jelly Chicken

1x800g

A

51129

Stock Mix Fish

1x700g

A

Pro Bouillon Jelly Vegetable

16776 1x800g

Stock Base Aromatic

5680

Stock Base Master

1x1kg

Stock Base Miso Broth

1x1kg

A

1x1kg

A

Stock Liquid Veal

Stock Mix Lamb

1x700g

A

13074

Stock Mix Veg

1x800g

A

44523

Carrot Juice

6x750ml

A

80844

Pomegranate Juice

6x1lt

A

17216

Sea Buckthorn Juice

1x250ml

A

Juices

30837

1x100g

A

Hoi Sin Sauce

1x2ltr

A

1x2.5kg

A

Stock Liquid Beef

1x2.5kg

A

40136

Stock Liquid Chicken

1x2.5kg

A

Using only one specification of bone to ensure an optimum fat to meat ratio and with only premium quality ingredients reaching the stock pot

8125

Stock Mix Beef

1x800g

A

55274

Stock Mix Chicken

1x800g

A

Chinese Pancakes

1x10

F

Coconut Cream Block

12x200g

A

Coconut Milk Suree

12x400ml

A

Authentic hand made pancakes for use with oriental dishes.

1203 31088

21278

Kombu Seaweed

1x1kg

C

Konbu Dashi Powder

1x100g

A

1x1kg

A

1x1kg

C

A good source of glutamic acid, an amino acid responsible for umami.

Konbu is used in Japanese cuisines as one of the three main ingrediants needed to make dashi, a soup stock.

54151

Konbu Dashi Powder A good source of glutamic acid, an amino acid responsible for umami.

Konbu is used in Japanese cuisine s as one of the three main ingredients needed to make dashi, a soup stock.

2907

Pacific Rim Products

15373

www.harlech.co.uk

73928

Made from hand-picked organically grown Sea Buckthorn berries

A well-rounded broth base made with Miso, a traditional fermented soy, blended with a light savoury background for a perfectly balanced taste 22059

Green Tea Powder Matcha

Kombu is edible kelp from the family Laminariaceae widely eaten in East Asia.

A

A classic stock base for Asian broths, this gloriously rich meaty base has layers of flavour and hints of garlic, ginger and star anise.

82419

A

A sweet, salty, tangy sauce.

5737

A versatile and fragrant base with delicate tones of lemongrass, coriander, ginger and star anise.

Perfect for introducing Asian flavours into your cooking.

29712

1x1ltr

Powdered form of the highest grade tea leaves. It is so healthy because it completely dissolves in water.

A

Concentrated vegetable bouillon. For 1 litre of bouillon stir approximately 1 tablespoon 25g into 1 litre of hot water bring to the boil. Simmer for 1 minute.

Store ambient, dry place. Use within 1 month after opening.

15653

Fish Sauce Blue Dragon A clear amber odour thin sauce extracted from the anchovies and salt.

The flavour and odour are salty and fishy typical of fermented product.

Concentrated chicken bouillon. For 1 litre of bouillon stir approximately 1 tablespoon 25g into 1 litre of hot water bring to boil. Simmer for 1 minute.

Store ambient dry place 1 month after open.

29542

3701

Miso Soya Bean Paste Miso paste or soy bean paste is essential in Japanese cooking. Miso is made by fermenting soy beans with salt and koji, which are cultured grains such as rice, barley and soy beans.

Selected from ripe coconuts. The kernels are pressed to extract the creamy liquid. Premium coconut milk 17% fat.

43

6540

Sweet Chilli Dip

1x2.2ltr

A

41949

A sweet Thai dipping sauce with a perfect blend of red chillies, red bell peppers and garlic.

6596

Sweet Chilli Sauce

Wasabi Powder

1x30g

A

Perfect for sushi or adding bite to Japanese cuisine.

1x2ltr

A

1x454g

A

1x1.5kg

A

1x2kg

A

Thick sweet chilli sauce made from a special blend of Asian spices.

76966

Tamarind Paste Sauce Paste used in Indian dishes.

62506

Tempura Battermix Tempura is a classic Japanese dish of deep fried fish veg pieces.

83078

10144

Noodles Ramen Brown Rice

6x280g

A

6x200g

A

Teriyaki Sauce is a Japanese sauce usually used to marinate meat, poultry and seafood, it can also be used then to make a sauce served with the cooked food.

100% brown rice Japanese style noodle cakes.

58854

Noodles Udon Brown Rice

50710

Noodles Vermicelli Clear

1x500g

A

20943

Oyster Sauce Wing Yip

1x150ml

A

Panko Breadcrumbs

1x1kg

A

2148

28271

Soy Sauce Kikkoman

1532

1x1ltr

A

1x2ltr

A

1x750g

A

From lighter, sweeter sauces to dark, rich soy sauces, there is one to compliment any type of dish.

Kikkoman are THE soy sauce makers of Japan, sitting on tables in homes and restaurants.

48724

Soy Sauce Light Type of sauce used in Chinese or Japanese cooking.

67185

44

Sweet Chilli Dip

10x349g

A

Vietnam Spring Roll Wrappers

12x134g

A

1x40g

A

22cm diam approx. Wrappers for making your own spring rolls. Can be used fresh or deep fried.

Japanese breadcrumbs for Oriental cooking. Flakes of white breadcrumbs.

Popular in Japanese cuisine, used to coat prawns, fish or meat before deep frying for delicious crunchy texture.

3541

Tofu Firm Silken Morinaga

Wasabi Paste Tube Its root is used as a condiment and has an extremely strong flavour. Its hotness is more akin to that of a hot mustard, producing vapours that stimulate the nasal passages more than the tongue.

s

63806

Wonton Pastry Packet

1x200g

A

40308

Yuzu Juice

1x1.8ltr

A

A relative of the sour mandarin.

Perfect for stir fries, soups, sauces salads. This premium quality soya bean curd is firm enough to cut. No preservatives, dairy or gluten.

Quick to cook, delicious to taste easy to digest Artisan family producers slowly air dry mature these noodles to concentrate their umami flavours.

36588

Teriyaki Sauce

World Ingredients 26165

Malt Extract

1x370g

A

86249

Pesto Green

1x1.2kg

A

Made with fresh basil, sunflower oil, extra virgin olive oil, Italian cheese and Pine nuts.

1459

Pesto Red Nut Free

1x1.2kg

A

1x390g

A

A pesto made with sundried tomatoes, sunflower oil, olive oil and tomato puree.

49923

Piquillo Peppers Whole Sweet small Spanish peppers. Can be filled with soft cheese as a starter or chopped and added to pasta or risottos, pizzas or soups.

49186

Pizza Sauce Promto Fresco

1x5kg

A

71423

Pomegranate Molasses

1x300ml

A

Thick fragrant tangy reduction of pomegranate juice used in middle eastern cooking. Slightly sweet and sour taste. Can be used to flavour sorbet.

www.harlech.co.uk

1x300g

A

1x793g

A

Tahini Paste is made out of sesame seeds, and is usually used to make hummus.

Treacly substance used for brewing.

This can also be added to bread dough to enrich the flavour.

6303

Tahini Paste Jar

7553

Roquitto Peppers Pearls Small teardrop shaped peppers, a mild flavour and a bright red colour. Pops in your mouth when chewed and holds its shape after cooking. Use on pizzas, salads or mixed with olives.

55534

Table Sauces 4336

Mint Jelly Sweet Welsh

6x227g

A

Mustard Coarse Grain

1x2ltr

A

Comes in a Kilner Jar 7502 74054

Mustard Dijon

1x2kg

A

Mustard Powder English

6x454g

A

1x200g

A

6x170g

A

1x1ltr

A

12x430ml

A

6x250ml

A

This Limousin mustard contains the purple grape a must to give its distinctive flavour and colour. Use to complement cooked duck & baked ham or stir into rich sauces or serve with aged cheddar.

Mint Sauce in a sweet jelly format.

5037

Mustard Violet Grape Brive

79125

Mustard with Leeks Welsh Lovingly prepared with leeks, Welsh honey and white wine vinegar. Great added to mashed potato for a Welsh themed bangers and mash.

70374

Relish Henderson’s Henderson’s Relish is unique in its aroma and flavour. It can be used both as a sauce on meat dishes, soups and marinades. Unlike other sauces this is suitable for vegetarians & vegans.

83837

Sriracha Chilli Sauce Squeezy Hot Thai chilli sauce

9111

Tartare Sauce Colmans Tartare sauce made with gherkins and capers. Perfect with fish dishes.

46

CHEF’S CUISINE

Ruby ale & laverbread pig’s cheeks, pickled carr ot and beer mustard mayo

Pig’s Cheeks

• 12 pig’s cheeks • 500ml bottle ruby ale • 120g laverbread • clear honey

Si Toft Chef & Owner at The Dining Room, Abersoch My wife and I opened The Dining Room in Abersoch in 2010, our aim was to create a contemporary British bistro which combined a relaxed, welcoming atmosphere with a high standard of food. We have an ever changing menu which features quirky takes on British classics and places an emphasis on fish due to the restaurant’s location in the seaside village of Abersoch on the beautiful Llŷn Peninsula. From the start we knew we wanted to make use of the area’s brilliant local produce, particularly the excellent seafood, which means we speak to our local suppliers and change the menus daily, depending on what they recommend that day.

The restaurant is small, I run the kitchen by myself and look after 24 guests a night with the help of one or two floor staff. Having a smaller restaurant means I can literally do everything in the kitchen from prepping to plating up to washing up!

We are delighted to hold an AA rosette.

Toss the pig’s cheeks in a little flou r, lightly seal all over in a hot oiled pan and place in a slow cooker.

Deglaze the pan with a bottle of good ruby beer, add the laverbread, stir and pou r over the cheeks.

Cook for 4 hours until soft and ten der. I love my slow cooker but obviously this wou ld work just as well braised in a low oven for 3 or 4 hours. Remove to a warm tray. In a pan reduce the beer and laverbread juices aggressively unt il thick, add a little honey to balance any bitterness from the beer. You will end up with a rich, glossy sau ce.

Pickled Carrots

• 2 carrots, peeled • 120ml cider vinegar • 250ml water • Small piece ginger, peeled and sliced • 2 sprigs thyme • 1 tsp sea salt • 1 tsp sugar

Using a peeler, slice the carrots into long ribbons and set aside in metal bowl. Boi l the rest of the ingredients together until the sea salt and sugar have dissolved to make the brin e, strain over the carrot ribbons, cover and leave to cool to room temperature.

Beer Mustard Mayonnaise • mayonnaise • 100ml ruby ale • 2 tbsp dark soft brown sugar • 1 tbsp mustard powder • pinch of cayenne

• dash of Worcestershire sauce

Whisk the beer, sugar, mustard pow der, cayenne and Worcestershire sauce togeth er until smooth.

Stir in mayonnaise until you have a thick and creamy, but still fiery, sauce.

To plate, carefully warm a couple of pig’s cheeks through in the beer and laverbre ad sauce and arrange on a plate. Arrange a sala d with a small handful of the pickled carrot ribb ons, a few shoots and capers and finish with a spo onful of the beer mustard mayonnaise.

CHEF’S CUISINE

Textur es of apple: Frangipane, granny smith and compote, spiced vanilla sauce, poached golden delicious spheres, sorbet, mousse, ‘pip’ tuille and apple and blackber ry coulis Frangipane

FIONA LEWIS

Pastry chef at the Nags head Originally from Llandinam. Studied Catering and Hospitality up to NVQ Level 3 at Coleg Powys, Newtown campus.

Following completing my NVQ level 3 in professional cookery, I worked at the Aleppo Merchant Inn Carno. Then relocated to work at Celtic Manor resort Newport for 2 years, which included working over the period of NATO summit in 2014 where we catered for 60 world leaders included Barak Obama and David Cameron. I returned to Newtown in early 2015 to start dessert business “Ffi’s Patisserie” which I now run alongside being the pastry chef at the Nags Head Inn, Garthmyl. I also Appeared on Great British bake off professional spin off (Creme de la Creme) in April, as part of a team of chefs I worked with at Celtic manor as well as Competing internationally as the Pastry Chef on the Junior Welsh culinary team at the Culinary World Cup in 2014 and the Culinary Olympics in Autumn 2016

48

• 100g Ground almonds • 100g soft butter • 100g caster sugar • 1.5 eggs • 50g self raising flour • 1 grated granny smith apples • apple essence to taste Line 10 round rings with baking parchment, put all ingredients into large bowl and mix on medium speed until incorporated, 3/4 fill lined rings and bake for 20 mins at 180

Apple crisps • 1 granny smith apples • 200ml water • 100g sugar

• juice of 1/2 lemon

Bring water, sugar and lemon juic e to the boil to make stock syrup. Thinly slice apple with mandolin and place straight into syrup. Simmer until transparent then dry out in a low oven for approximately 3 hours

Apple balls • 22 golden delicious apples • 250ml white wine • 250ml water • 250g caster sugar • 1 vanilla pods • 1-star anise • 1 cinnamon stick Peel apples and make into as man y perfectly round balls as possible using parissiene scoop. Bring the rest of the ingredients to the boi l, add apples and reduce to a simmer until apples are tender. Retain stock for sauce.

Apple compote and puree • 1 cooking apple • zest and juice of 1 lemon • 1 granny smith apple • 50g Blackberries • 25g caster sugar

Bramley apple, Peel, core and roughly chop the sugar then with gently cook for 3-4 minutes , add the half in le blend, split the cooked app then blend ee, pur le app blackberries to half the atex if ultr e littl a with ken again, pass and thic smith apple necessary. Finely dice the granny ee to make the and add to the other half of pur compote.

Apple mousse

• 200g apple puree • 2 leaves gelatine • 100g double cream • 60g egg whites • 75g caster sugar • 60ml water • 30ml calvados

sugar and Semi whip egg whites while boiling n pour sugar water to 116 degrees Celsius, the . Dissolve over egg whites once hot enough heat. Remove tle gelatine in calvados over a gen m and fold crea p whi and add apple puree. Semi ee. pur and into the meringue mixture

Cinnamon “pip” tuille • 70g egg white • 90g plain flour • 5g cinnamon • 100g caster sugar

Spread into Combine all ingredients together. n bake at 180 an apple pip shaped mould, the degrees celsius for 5-6 minutes

sorbet

• 1kg apple offcuts • 100g spinach • 200g water • 100g caster sugar • 100g glucose • citric acid

ugh juicer, and Put Apple trim and spinach thro to retain colour. acid ic citr add half a teaspoon of ose and water Make base syrup from sugar, gluc machine and and add juice. Put into ice cream until service blend until frozen. Store in freezer

sauce

• 50g arrow root • citric acid

balls into Place the stock syrup from Apple with ken thic l, boi to g a saucepan and brin on. You spo a of k bac the ts coa it il arrowroot unt little a is ce can add a little citric acid if the sau sweet.

49

CHEF’S CUISINE

Pastry & Cocktail Savoury 3368

Blinis Cocktail Patchwork

SAVOURY CONVENIENT SOLUTIONS 75220

Canape Assortment An assortment that is ideal for functions for around 40 to 60 people, where the chef wants 3 to 4 different canapes per person Iris, Mini Coquille, Flower Cuppy, Mini Cocktail.

50

20x90g

F

1x226

A

Made with Sharpham Park organic spelt flour giving a gentle nutty flavour.

Delicious with any of the Patchwork patés.

9182 28726

Mini Tartlettes Neurtal Shortcrust 4.5cm

1x180

A

Quiche Tart 8.5cm

1x144

A

1x10

A

Biscuits Savoury Cnwc crackers hand made in Wales, light and airy Welsh buttery savoury crackers

Round shape, golden yellow colour, crispy and crunchy structure.

6189

Canape Cuppy Savoury 5cm

1x140

A

1x5000g

C

Ready to fill product in neutral dough for the aperatif. Flower shaped, golden yellow colour and crispy and crunchy structure.

89657

Kadaifi Pastry

27649

Angel hair pastry. Shredded filo pastry, looks like very fine noodles or white shredded wheat 89572

Mini Crisp Canape Duobelle 3cm

1x168

Quiche feuillettee puff pastry ready to fill. Round shape, golden yellow colour and crunchy texture. Savoury or dessert

A 67020

This product is ready to fill for the aperatif. Rectangular in shape. 3cm x 6cm

Quiche Tart 18cm

Quiche Tart Deep 11.5cm

1x42

A

86213

Halen Mon Crackers cnwc

12 x 100g

20513

Sweet Onion Crackers cnwc

12 x 100g

38594

Sweet Red Chilli Crackers cnwc

12 x 100g

74717

Toast seed and Garlic Crackers

12 x 100g

46545

Fat Mouse Cracker cnwc

12 x 100g

Cracked Pepper Oatcakes

1x250g

A

1x250g

A

3880

Round shape, golden yellow colour, crispy and crunchy structure. Approx 4, 3.5cm deep.

19978

Quiche Tart Wholemeal 22cm

1x6

A 9961

Blind baked tart cases, made of pressed rough puff pastry with a subtle nutty flavour. Especially suitable for apple tarts or quiches. In an aluminium foil tray 61139

Tart Cases Savoury 10cm

A delicious wholegrain alternative to crackers and bread. Can be enjoyed with both sweet savoury toppings.

Made with sunflower oil.

70x60g

F

1x70

A

1x27

A

Rough Oatcakes A delicious wholegrain alternative to crackers and bread. Can be enjoyed with both sweet savoury toppings.

Made with sunflower oil.

10cm savoury shortcrust pastry cases in bakeable paper moulds ready to fill and bake.

47395

Mini Savoury Cup 3.9cm Jean Ducourtieux

1x245

A

20186

Mini Savoury Tarts 4.5cm

1x180

A

Short crust product ready to garnish.

Round shape, golden brown colour with a crispy and crunchy structure.

www.harlech.co.uk

55959

Tartlettes Neutral Gluten Free 5cm Round shape. Neutral Gluten Free tartlet ready to fill. 5cm.

34685

Tartlettes Neutral Gluten Free 8.5cm Round shape. Neutral Gluten Free tartlet ready to fill. 8.5cm.

51

CHEF’S CUISINE

Corn fed chicken supreme with a roscoff onion and mushroom risotto, cr ispy egg, pea pur ee, mushroom Espuma and a bacon cr isp. risotto

Stephen Griffiths Development Chef & Fine Food Specialist

I joined Harlech in November 2015. Having been in the hospitality industry since I was 16, I had my first head chef’s role at the age of 20. In 2000 I won ‘Mid WalesTrainee Chef of the Year’ and was only one of two people in Wales to complete the level 4 NVQ in kitchen & Larder.

In 2008 I purchased a leasehold in a established and successful local pub & restaurant in my home town of Welshpool for 4 years.

Then is was given the opportunity to join a work based learning company as an assessor, internal verifier and trainer of chefs all over Wales, where I developed a wide range of contacts and knowledge of different genres of the hospitality industry.

This also gave me the opportunity to join the Welsh Culinary Association and was part of the 2014 winning team at the prestigious ‘Battle of the Dragon’ championships.

52

To begin the risotto, use 50g of the butter to fry the mushrooms in a saucepan unt il light brown in colour. Add the shallot and garlic and cook until soft for a further 30 seconds • 50g of unsalted butter • 500g of assorted fresh mushro oms • 1 shallot • 1 garlic clove Stir in the rice and cook until tran sparent. Pour in the wine and stir in well • 250g of Arborio risotto rice • 100ml of white wine

• 50g of unsalted butter • 50g of spinach • truffle oil • salt • black pepper • 50g of Parmesan

• olive oil

mushroom ESPUMA

• 200ml essential mushroom gra ce

• 20g proespuma hot

mix with a hand blender, place in charge gun with 2 nitrous oxide charges, shake wel l and hold at 65 degrees for service.

Add stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked.

Add more stock the rice is still slig htly undercooked

chicken supreme

Season with sea salt and freshly milled pepper and a little olive oil and the remaining 50g butter. Stir in the Parmesan cheese and truffle oil and serve

Mix the salt, white pepper, butter, garlic and thyme together with the chicken suprem e for 4 hours.

Preheat your sous vide to 64°C.

• 750ml of vegetable stock

• 4 corn fed chicken supreme

Place into individual sous vide pouches and seal on a hard vacuum, taking care to smooth out the skin over the breast, place into the chamber for 90 minutes and chill down as usual once ready Take the chicken supremes out of their pouches and pat dry with kitchen paper, then lightly dust the skin side with smoked paprika and sea salt.

Heat in a frying pan a large knob of butter and glug of groundnut/vegetable oil and when it foams, add the chicken breast side down. Cook for 4 to 5 minutes until the skin is golden and crispy. Season the other side with black pepper and salt and turn over in the pan, cooking for another 2 minutes. Take out of the pan and place skin side up on the heated baking sheet and place into the oven to cook through for 5 minutes.

pea puree To make the pea purée, sweat the shallots in the oil until soft but not coloured. Add the garden peas salt and milk and simmer for 8 minutes • • • •

20g of shallots 1 tbsp of oil 400g of frozen garden peas 4g of salt

• 200ml of milk

Drain off the milk into a jug and pour the peas into a blender. Blitz for 2 minutes until ultra smooth adding enough of the milk to make a thickish purée.

After blending, cool as quickly as possible as the colour will begin to fade fairly quickly

For the crispy egg Set the rear pump flow switch on the Sous Vide Professional to fully closed. Set the front pump flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation.

Set the Sous Vide Professional to the target temperature based on the desired doneness of the eggs: 143.5°F (62°C) for soft whites, 145.5°F (63°C) for medium-set whites or 147°F (64°C) for firm-set whites.

Once the target temperature is reached, gently place the whole eggs in the circulating water bath.

You may want to use a ladle or slotted spoon to gently lower the eggs so they do not crack.

Cook the eggs to the desired doneness. Most chicken and duck eggs will set to the desired doneness in 60 minutes (about 1 minute per gram of egg). Quail eggs will generally cook to the desired doneness in 20 to 30 minutes. The proteins will start to denature after 120 minutes, resulting in unpleasant textures.

If serving immediately, gently crack an egg onto a paper towel to capture any excess liquid. Gently roll the egg off of the towel onto a plate.

If serving at a later time, plunge the cooked egg into an ice bath. Refrigerate for up to 48 hours.

Reheat the egg by placing in a 140°F (60°C) circulating water bath or placing the cracked egg in a pot of simmering water on the stovetop for 60 seconds.

Once cooked, transfer the eggs onto a tray lined with kitchen towel and place in the fridge to cool while you prepare the crumbing mix.

Add the flour to a bowl, the 2 beaten eggs to another and the breadcrumbs to a third. Roll each egg in the flour, the beaten egg and finally the breadcrumbs. Set aside until ready to fry • 50g of plain flour • 2 eggs

• 100g of white breadcrumbs

roscoff onion Wrap the roscoff onions in foil, season with salt and olive oil and bake at 190 ºC/gas mark 5 for 15 minutes. Remove from the oven and leave to cool, then peel the skin and slice off the top of the baked onions. Scoop out the soft flesh from the inside

leaving the two outer layers and set to one side • 4 Roscoff onions, medium • salt • olive oil

BACON CRISP Place 4 pieces of streaky bacon in between 2 sheets of baking parchment. place on a tray with another on top and place in the oven for 10 minutes until crispy.

SERVE

CHEF’S CUISINE

CHOCOLATE & PRALINES

Chocolatier 44123

Cocoa Butter Cacao Barry

1x850g

A

1x600g

A

1x200ml

A

Pure Cocoa Butter, Cacao Barry brand.

87718

Cocoa Butter Powder Mycryo Callebaut It is a noble fat-100% vegetable. Ideal for frying meat, fish, vegetables and even delicate products like scallops and foi d’oie

24771

Cocoa Butter Red In a bottle

85686

Cocoa Butter Yellow

1x200ml

A

70209

Cocoa Nibs Mixed West African

1x1.5kg

A

Bean to bar production

54235

Cocoa Powder Plein Arome Cacao Barry

1x1kg

A

Ideal for mousses, cream, biscuits, sorbets, confectionery coverings, decoration and hot chocolate.

49679

Cocoa Powder Red Brown Extra Brute Cacao Barry

88402

6x1kg

Hazelnut Praline Paste Callebaut

84846

1x1kg

A

1x5kg

A

Mousse Powder Dark Callebaut

1x800g

A

1x800g

A

Made with at least 70% callebaut plain chocolate darker, intense brown colour.

Typical chocolate taste. Mix with milk or cream for best results.

A

Ideal for mousse, creams, biscuits, sorbets, confectionery coverings and decorations.

58794

Chocolate Mousse

Mousse Powder Milk Callebaut Suitable to serve as a dessert. 36x50g portions. Mix with milk or cream for best results.

A slight addition will already give cremes, bavoirs, glazes and confectionary fillings an intense hazelnut taste.

7050

Paté A Glacer Brune Cacao Barry Chocolate coating. Ideal for desserts and small cakes. Also perfect on ice cream cones, ice-pops, meringues and spread liberally on fresh fruit.

7000

Paté A Glacer Cacao Barry

Chocolate Décor 1x5kg

A

White chocolate coating. Ideal for desserts and small cakes. Also perfect on ice cream cones, ice-pops, meringues and spread liberally on fresh fruit.

12216

Truffle Shells Dark Chocolate

65406

Mousse Powder White Callebaut

1x800g

A

Ideal as a base to use to carry other flavour compounds and purees. Mix with milk or cream for best results.

1x504

A

25mm Diamater. Hollow shells ready for filling. Spherical shape.

17100

Blossom Curls Dark Chocolate Callebaut

1x1kg

17741

Blossom Curls Milk Chocolate Callebaut

1x1kg

A

75797

Blossom Curls White Chocolate Callebaut

1x1kg

A

55474

Chocolate Chips Dark Bakestable Callebaut

1x2.5kg

A

For inclusion in bakery, patisserie, ice cream & desserts.

Chocolate Beverages 59718

Hot Chocolate Dark Powder Callebaut

1x1kg

A

Hot Chocolate White Powder Callebaut

56302

Chocolate Pebble Stones

1x750g

A

Take a bite and inside you will find a delicious milk chocolate centre, covered in a white chocolate coating and finished with a hard crispy pebble shell. Realistic!

Add 38g of powder to 200ml of hot milk for a mild chocolatey taste or 50g to 200ml of hot milk for an intense taste.

65394

A

1x1kg

A

Add 38g of powder to 200ml of hot milk for a mild white chocolatey taste or 50g to 200ml for an intense flavour.

40951

Truffle Shells White Chocolate

www.harlech.co.uk

1x504

A

55

34905

Coffee Beans Covered in Dark Chocolate

1x1kg

A

Dark chocolate covered espresso beans, designed for use as a decoration.

70020

Coffee Cups Dark Chocolate Callebaut

4x72

A

1x800g

A

50921

Cups Tulip Dark Marbled Callebaut

1x16

A

82472

Half Sphere Chocolate 55%

1x45 pc

A

1x900g

A

1x900g

A

1x900g

A

55% dark chocolate. Valrhona dark chocolate Solstic half shell 11gm perfect for dessert creations 6cm diameter

Ready to fill dark chocolate cups shaped as a coffee cup. 56mm Diamets, 21mm height 72466

Crispearls Strawberry Chocolate Strawberry chocolate crispearls used for decoration.

25817

Cups Marie Charlotte Dark Low carved cups with a handcrafted look, made with 100% Callebaut chocolate couvertures.

1x135

A

37198

Pencils Picasso Chocolate 20cm Chocolate decoration. White dark.

120x20cm.

11243

Pencils Rubens Chocolate Marbled Chocolate decoration. Each chocolate pencil is 20cm long marbled. Blend of chocolate white chocolate.

63978

Pencils Rubens Chocolate White Chocolate decoration. Each chocolate pencil is 20cm long white.

56

3842 50456

Popping Candy Coated in Milk Chocolate

1x850g

A

35593

Shavings Dark Chocolate Belcolade

1x3kg

A

14128

Shavings Dark Chocolate Callebaut

1x2.5kg

A

86371

Shavings Milk Chocolate Belcolade

1x3kg

A

21705

Shavings White Chocolate Belcolade

1x3kg

A

39615

Snobinettes Dark 27mm

1x270

A

Spirals Chocolate

1x260

A

6658

6122

A

White Chocolate Pistoles 30%

1x5kg

A

Belcolade White chocolate pistoles buttons . High quality chocolate.

80327

Transfer Sheets Chocolate

1x15

A

Bubble design

Callebaut

Chocolate Couverture

60184

Dark Chocolate Block 58%

1x5kg

A

82587

Dark Chocolate Callets

8x2.5kg

A

1x2.5kg

A

Dark chocolate buttons, min Cocoa Solids 53.8%. Product of Belgium.

Excellent quality dark chocolate buttons.

Belcolade 5778

Special Decor Dark Chocolate

1x5kg

Belcolade milk chocolate pistoles buttons.

Small snobinette dark chocolate cups with a handcrafted look. 27mm Diameter, 26mm Height.

51169

Milk Chocolate Pistoles

1x575

A

Dark Chocolate Pistoles 55%

1x5kg

A 17499

Belcolade dark chocolate pistoles buttons . High quality chocolate with 55% cocoa content.

Fans made in 100 fine dark Callebaut chocolate. 575 pieces.

6991

Dark Chocolate Pistoles 70%

1x5kg

Dark Extra Bitter Easimelt 70.5%

A

Belcolade dark chocolate pistoles buttons . High quality chocolate with 70% cocoa content.

www.harlech.co.uk

57

89287

Milk Chocolate Callets

8x2.5kg

A

Milk chocolate buttons, min Cocoa Solids 33.6%. Product of Belgium.

Excellent quality milk chocolate buttons.

54208

White Chocolate Callets

Valrhona 42139

8x2.5kg

Orange Flavoured Easimelt

A

74273 1x2.5kg

3521

A

48888

Chocolate Madagascar Dark Chocolate Madagascan 70% Mellow, brown to red mahogany colour, rich in fruity notes, made from 100% high quality Madagascan cocoa beans.

A

Caramelia Beans

1x3kg

A

Guanaja 70%

1x3kg

A

1x3kg

A

Guanaja developes extraordinary bitterness, revealing a whole aromatic range of warm notes.

Callebaut sweet white chocolate mixed with refreshing orange flavour and has a striking orange colour.

80588

1x3kg

Caramel Chocolate. Excellent quality chocolate from this renowned manufacturer. Delicately enhanced with caramel notes. A classy alternative for enrobing moulding.

White chocolate buttons, min Cocoa Solids 28% Milk solids 23%. Produce of Belgium. Excellent quality white chocolate buttons.

72934

Caramel Chocolate

1x1kg

Manjari Fresh and tangy aromas, with notes of dried fruit. Pure Madagascan quality.

Excellent for enrobing and moulding.

Superb results when tempered correctly.

A

38360

Opalys Beans

1x3kg

A

73494

Tribago Chocolate Couverture 64%

1x5kg

A

Weiss Also known as Manatee. Still a great blend from Trinidad and Tobago. Very versatile chocolate for mousses, pastry and confection.

CHEF’S CUISINE

Dar k Chocolate Mousse INGREDIENTS • 250g milk • 75g cream • 100g Sosa Promousse • 17g Sosa Instangel • 275g Melted Dark Chocolate

• 425g Whipped Cream

SAM RAIN

Sosa development chef at HB ingredients I am now currently working with HB Ingredients as there Sosa Development Chef so now I do a mixture of Pastisserie and Chocolate but incorporating the vast range of Sosa Products.

I go out and give demos and training classes for all different level chefs and also all different sectors of the food service industry which is great meeting people from all aspects of the industry.

I was also recently involved in the TV show Bake Off Crème de la crème where I was part of a team of 3 alongside Mark Tilling and Helen Vass which we then went on to win the show. UK Junior Chocolate Master 2014 Part of the winning team on Bake Off Crème De La Creme

Blend together milk, cream, pro mousse and Instangel with a hand blender for a couple minutes to ensure products are completely blended. Add the melted chocolate and ensure its thoroughly mixed through. Fold through the whipped cream.

Pipe a small amount into the mo uld and with the back of a teaspoon pull the mixture up the sides to ensure you don’t get any air bub bles. Add inserts and freeze solid.

Raspberry Jelly

• 250g Raspberry puree • 50g sugar • 25g Freeze Veggie Gel

Add all ingredients to a pan and bring up to the boil. Set on a flat tray and use cutt er to create the shape for insert into the mousse.

Raspberry Wet Proof Crispies- Afte r placing the Jelly in the mousse add a laye r of wet proof crispies.

Raspberry Mirror Glaze

Irca Raspberry Mirror Glaze. Put an amount in a jug and using the microwave heat the glaze up to 45c, pour over the frozen mousses, whi lst glaze is still setting pick up and garnish round the bottom.

Garnish • Sosa Whole Freeze dried Raspbe rries • Sosa Cantonese Cocoa Nibs

CHEF’S CUISINE

FRUIT PUREE & NUTS Fruit Puree & Nuts

F

67232

Banana Funkin

1x1kg

A

1x1kg

F

17874

White Peach Funkin

1x1kg

A

Banana Boiron

1x1kg

F

85711

Apple Granny Smith

1x1kg

A

Blood Orange Boiron

1x1kg

F

10435

Blackberry

1x1kg

A

48817

Blueberry Boiron

1x1kg

F

48229

Blood Orange

1x1kg

A

29640

Cassis Boiron

1x1kg

F

49985

Blueberry/Bilberry

1x1kg

A

26562

Cherry Morello Boiron

1x1kg

F

40438

Lemon

1x1kg

A

Coconut Boiron

1x1kg

F

36993

Lychee

1x1kg

A

Mandarin

1x1kg

A

39064

Apple Green Boiron

65479

Apricot Leonce Blanc

35040 5924

2049 88185

Fig Boiron

1x1kg

F

35362

15474

Mango Boiron

1x1kg

F

62985

Mango

1x1kg

A

Passionfruit Bioron

1x1kg

F

70568

Passion

1x1kg

A

Pumpkin Boiron

1x1kg

F

87610

Peach

1x1kg

A

Raspberry Boiron

1x1kg

F

48562

Pear William

1x1kg

A

Pineapple

1x1kg

A

7384 25151 1324 80387

Rhubarb Boiron

1x1kg

F

16908

43613

Strawberry Boiron

1x1kg

F

62611

Strawberry

1x1kg

A

19306

Watermelon Boiron

1x1kg

F

15880

Raspberry

1x1kg

A

38125

White Peach Boiron

1x1kg

F

Wild Strawberry Boiron

1x1kg

F

5449

60

1x1kg

Dried Nuts

Fruit Products Dessert 6463

KU-LI Mango Coulis

1x475g

A

New squeezy bottle-easier to decorate dishes.

4429

KU-LI Raspberry Coulis

1x475g

A

New squeezy bottle-easier to decorate dishes.

6525

KU-LI Sour Cherry Coulis

KU-LI Strawberry & Rhubarb

Almonds Blanched Whole

1x1kg

A

57952

Almond Butter Smooth

1x1kg

A

17143

Almonds Fresh

1x2.5kg

A

20736

Almonds Smoked

1x1kg

A

Cashew Whole Unsalted

1x1kg

A

Flaxseeds/Linseeds

1x1kg

A

4417 1x475g

A

New squeezy bottle-easier to decorate dishes.

42513

34275

1x475g

A

New squeezy bottle-easier to decorate dishes.

84353

Hazelnuts

1x1kg

A

23326

Hazelnuts Blanched

1x1kg

A

49897

Hazelnuts Ground

1x1kg

A

30310

Hazelnuts Whole Roasted

1x1kg

A

44483

Macadamia Nut Halves

1x1kg

A

31367

Melange Mexicana

1x1kg

A

18307

Mix Nuts Casino

1x2.5kg

A

1x2.5kg

A

1x2.5kg

A

4285

Smoked almonds, chilli nuts and Thai nuts.

41712

Mix Nuts Hotel A fine mix of Wasabi peanuts, smoked almonds and cashews.

79786

Mix Nuts Party Cashews, smoked almonds, Thai nuts and honey roasted peanuts.

20597

Peanut Butter Crunchy

1x1kg

A

37300

Peanuts Chilli

1x2.5kg

A

37013

Pistachio Nuts Peeled

1x1kg

A

Fruit Fillings 32601

Black Cherry Decorfruit

1x2.7kg

A

70% fruit

www.harlech.co.uk

61

CHEF’S CUISINE

39077

Burger Bun Seeded Gluten Free

8x4x100g

F

71143

Pain D’epices

1x300g

A

150x24g

F

36x90g

F

Ginger type loaf 1328

Sesame Buns Mini Sliders Baked. A fully baked unsliced two inch mini bun with a sesame seed topping.

BAKERY Savoury 80644

Bread Sticks Mini

90x45g

F

Part Baked. Stone-baked mini levain bread sticks made using white flour, rye flour and semolina. Length 18cm

Sweet 8984

Croissant Au Beurre Large Part Baked. An extra large butter croissant, ideal as a generous breakfast offer or filled for added value.

15748

Fine Chocolate & Petit Fours

1x99

A

Handmade chocolate truffles and petit four.

PAUL WAYNE GREGORY 61146 43561

Macaroons 4 Varieties Pidy

1x220pcs

A

1x35

F

1x35

F

Makes 110 macarons. Vanilla, chocolate, pistachio & strawberry.

Ready to fill. 3.5cm Diameter 67923

Macaroons Lemon Cream

Macaroons Salted Caramel

1x96

A

1x96

A

High quality moulded chocolate assortment four flavours, Christmas pudding, rum, hazelnut and spiced praline.

66192

Moulded Chocolates Assortment High quality moulded chocolate assortment four flavours vanilla, passion fruit, salted caramel, ecuador.

Buttercream lightened with custard and puree lemon juice from Sicily. 14g Av weight each 14218

Moulded Chocolates Christmas

12778

Truffles Traditional Assortment

1x77

A

Assortment of plain, milk white hand finished traditional truffles.

Half salt AOC butter caramel from Isigny. Av weight 14g each

54846

Truffles Assortment Chocolate

1x2kg

A

Four different flavours milk, dark, salted caramel passion fruit.

www.harlech.co.uk

63

CHEF’S CUISINE

FLAVOURINGS & COLOURINGS

64

20184

Flavourings 6258

Almond Essence

1x500ml

54868

Banana Compound

1x1kg

A

51815

Cherry Compound

1x1kg

A

1x250ml

A

Made by macerating bitter orange blossom in water then distilling the broth.

Its characteristic in the cooking of North Africa other Mediterranean countries.

A

Almond flavouring used to flavour cakes, cookies and sauces. A large bottle.

Orange Blossom Water

48504

Orange Compound

Orange Red Concentrated Compound

34306 1x1kg

Pistachio Paste Severome

1x100ml

A

Vanilla Pods Madagascan

1x10

A

High quality Madagascan vanilla pods 1618cm long. From Papua New Guinea.

A

Colourings 1x1.2kg

A

Red Orange flavouring for fruit Ice Cream. Must be diluted.

10558

Vanilla Extract Can be used in all applications. Organic vanilla screwtop bottle.

Orange preparation for the flavouring of fine pastries, desserts and ice cream.

Dosed at 3:1000.

38647

7524

1x1kg

A

This smooth pistachio paste has no filler oils in it. Just the pure pistachio oil from the nut are used to make this deep green speciality. Use in fillings, bonbons, mousses ice cream.

68267

Colour Powder Pistachio Green

1x100g

A

89557

Colour Powder Orange Gold

1x100g

A

41264

Colour Powder Red Raspberry

1x100

A

51971

Colour Powder Yellow Egg

1x100g

A

34837

Cuttlefish Ink

1x500g

A

1x30cc

A

Can be used to colour and flavour pasta and polenta or stir into sauces and risottos.

3522

Glitter Powder Gold Edible.

74096

Chocolate Cocoa Extract Little Pods

1x100ml

A

Little pods unique chocolate extract is made using the finest Ivory Coast cocoa beans. Perfect for most types of baking.

Use it to enhance the chocolate flavour of a whole host of dishes.

82464

23710

Earl Grey Flavouring Natural

1x100ml

A

88804

Hickory Smoked Liquid

1x148ml

A

Hickory smoked liquid is a great way to add delicate flavour to food without actually smoking. It can also be used as a marinade to enhance the flavour of food before the smoking process.

A

46040

Rose Water Samra

1x500ml

A

1x1.2kg

A

1x50g

A

Eau De Rose.

Lemon Essence

1x500ml

A

82714

Mango Concentrated Compound

1x1.2kg

A

www.harlech.co.uk

1x1.2kg

Raspberry compound paste flavouring for Ice Cream. Must be diluted.

45864

43599

Mango flavouring for fruit Ice Cream.

Must be diluted.

Raspberry Concentrate Compound

Strawberry Concentrate Compound Strawberry compound paste flavouring for Ice Cream. Must be diluted.

27456

Vanilla Bean Paste Organic Natural organic vanilla extract paste.

Opaque dark brown paste with odour of natural vanilla with the inclusion of vanilla seeds. Flavour of unique vanilla bean profile from premium blended beans.

12997

Reflection Gold Spray

1x100ml

A

79796

Squid Ink

1x500g

A

65

CHEF’S CUISINE

SWEET CONVENIENT SOLUTIONS

66

Sorbets

Convenient Solutions 55433

Amusettes Edible Spoons

1x84

A

8359

Cream Horn Cornet Sucre

1x80

7713

57451

Cream Horn Cornet Sucre All Butter

1x80

A

Feuille De Brick

10 Sheets

F

Like filo pastry. Inspired by authentic French recipes and baked with the freshest ingredients, these non-buttery doughs are crispy. Just fill them with meat, seafood, poultry or vegetable bake.

Profiteroles Ready To Fill 4cm

1x250

A

17776

Puff Pastry All Butter

1x3kg

C

8681

Puff Pastry Ready Rolled

1x4.2kg

F

1x2.5lt

F

Champagne Sorbet

1x2.5ltr

F

8826

Lemon Sorbet Welsh Maid

1x2.5lt

F

1x2.5lt

F

1x2.5lt

F

Italian style sorbet. Smoother than traditional sorbets.

7473

66785

Shortcrust Pastry

1x4.25kg

A

86713

Sponge Sheets Chocolate

1x14

A

1x14

A

1x135

A

1x72

A

60x40x8mm Sponge Sheets Plain

1x2.5lt

Blackcurrant Sorbet Welsh Maid

4765

C

Ready Rolled Fresh Puff Pastry.

350x40cm

28739

Apple Sorbet Italian style sorbet. Smoother than traditional sorbets.

Fresh puff pastry from top quality French manufacturer. Use to make high quality items where butter taste is required. Excellent for pastry cases and amuse bouches.

A

Conical shape, golden brown, decorated with sugar crispy and crunchy structure, ready to fill.

51374

30145 3756

Spoon shaped product in focage dough, golden brown in colour with a crispy texture. 3x6x7.5cm

Mango Sorbet Welsh Maid Italian style sorbet. Smoother than traditional sorbets.

72475

Orange Sorbet

60x40x8mm 83964

Tart Cases Sweet 8.5cm Round shape, golden brown colour, crispy and crunchy structure.

55014

Tart Cases Sweet 11cm Round shape, golden brown colour, crispy and crunchy structure.

85135

Tart Cases Sweet 22cm

1x10

A

28654

Tart Cases Sweet 26cm

8x320g

F

26cm sweet shortcrust pastry cases in bakeable foil, ready to fill bake.

78076

Mini Tart Sweet Butter

1x180

A

70268

Tart Cases Sweet 28cm

1x10

A

20551

Tart Cases Sweet Butter 28cm

1x10

A

37603

Tart Cases Sweet Fluted 28cm

1x10

A

52685

Tart Cases Sweet Gluten Free 5cm

1x70

A

Neutral Gluten Free Sweet Tartlet ready to fill.

Short crust product ready to garnish for desserts. Round shape, golden brown colour with a crispy and crunchy structure.

www.harlech.co.uk

67

CHEF’S CUISINE

TECHNICAL & OTHER INGREDIENTS Sosa Airbag 66888

Air Bag Farina

1x600g

A

1x750g

A

1x750g

A

Granules of pork crackling can be used as a topping to give a pork crackling crunch to your dish. Pops like popcorn with an intense pork flavour. Activate by heat and a little oil.

16097

Air Bag Granet A coarser cut of pork crackling can be used as a topping to give a pork crackling crunch to your dish. Pops like popcorn with an intense pork flavour.

Activate by heat and a little oil.

1556

Air Bag Patata Granules of wheat potato airbag can be used as topping coating to give a potato crunch to your dish. It pops like popcorn with an intense potato flavour.

68

Sosa Airing Agents

Sosa Crispy 77797

38714

Albumin Powder

1x500g

74575

Powdered egg protein. Fantastic for applications that require strengthened whipped egg white. Can be used to make big bubble air from liquids by using a fish oxygen pump

Maltodextrin

70866

1x600g

A

It has a low sweetening power and does not add calories. It is employed as a bulking agent, but can also absorb oils.

27287

Maltosec

1x250g

A

Caramel

1x750g

A

1x300g

A

Coated caramel gives texture, flavour and dimension to your dishes. Can be used in mousse, biscuits, virtually anything where you require that intense caramel with a little bite.

Sosa Charging Agents 29999

Cappuccino Granulated coffee topping

A

1x500g

A

Cherry Delicate and light cubes of cherry.

Perfect for adding texture to desserts.

Mango

1x250g

A

42649

Mango Wet Proof

1x400g

A

11033

Passionfruit Wet Proof

1x400g

A

14390

Raspberry

1x300g

A

24404

Oil absorber

Sosa Creams 13023

Custard Powder Cold

1x2.5kg

A

64386

Custard Powder Traditional

1x2.5kg

A

Delicate and light pieces of raspberry.

Perfect for adding texture to desserts.

16449

Raspberry Peta

1x900g

A

21368

Strawberry 0.5-2.5mm

1x350g

A

80691

Strawberry 2-10mm

1x200g

A

1x400g

A

Delicate and light pieces of strawberry.

Perfect for adding texture to desserts.

43964

www.harlech.co.uk

Strawberry Wet Proof

69

Sosa Colouring 68305

Black Coal Liquid

1x100g

80443

Aroma Rhubarb

1x50g

A

72347

Aroma Rose

1x50g

A

A

67756

Aroma Rum

1x50g

A

Aroma Saffron

1x7g

A

51244

Blue Powder

1x50g

A

23376

33398

Gold Powder

1x30g

A

37688

Aroma Smoked Bacon

1x50g

A

1x50g

A

65177

Aroma Smoked Oak Droplets

1x50g

A

75672

Aroma Sweet Mint

1x50g

A

A

25060

Aroma Violet

1x50g

A

A

63659

Aroma Watermelon

1x50g

A

40250

Aroma Whisky

1x50g

A

47701

Aroma White Truffle

1x50g

A

36687

Paste Apple Green

1x1.5kg

A

87930

Paste Arabica Coffee

1x1.5kg

A

74877

Paste Liquorice

1x1.5kg

A

16214

Paste Mint Green

1x1.5kg

A

31966

Paste Pistachio Pure

1x1kg

A

64659

Kiwi Green Powder

41651

Lemon Yellow Powder

41559

Orange Mat

1x50g

42930

Red Powder

1x50g

Sosa Flavouring All Aroma flavouring are very concentrated and all come with an Atomiser & Pipette

High quality Paste Raspberry

1x2.5kg

A

30209

1x1.5kg

A

Aroma Banana

Paste Rhubarb

39059

1x50g

A

85830

A

73495

Aroma Bergamot Natural

Paste Vanilla Clear

1x5.8kg

1x50g

A

23046

1x250g

A

Aroma Chewing Gum

Powder Balsamic Vinegar

26482

1x50g

A

46113

1x400g

A

78411

Aroma Fatty Smoke

Powder Grilled

1x50g

A

64558

A

58314

Aroma Lavender

Powder Orange

1x600g

1x50g

A

36253

1x250g

A

Aroma Lemon Natural

Powder Sea Water

63145

1x50g

A

37969

A

81788

Aroma Lemongrass Natural

Powder Smoke

1x500g

1x50g

A

59808

1x500g

A

Aroma Lemon Skin Natural

Powder Smoke Beech

35567

1x50g

A

68931

A

58933

Aroma Liquorice

Powder Tomato

1x750g

1x50g

A

57408

Powder Umami of Sea

1x250g

A

21907

Salt Smoked

1x300g

A

37969

Powder Smoke

1x500g

A

15139

Truffle Salt

1x300g

A

50516

Xylitol

1x750g

A

Comes with dosage pipette and atomiser

70

64715

52592

Aroma Mediterranean Pine Forest

1x50g

A

63857

Aroma Orange Sweet

1x50g

A

36399

Aroma Passionfruit

1x50g

A

81374

Aroma Raspberry

1x50g

A

100%. It is a sweetener with a refreshing effect. In contact with liquids, it forms a texture similar to snow and upon dying forms clumps

A

61521 86087

34804

Apple

1x50g

40985

Berry Mix Powder

1x700g

A

12117

Corn

1x150g

A

48310

Flowers Mixed Dried

1x50g

A

33301

Lemon Slices

1x60g

A

18808

Mussel Powder

1x250g

A

14120

Orange Slices

1x80g

A

84367

Parsley

1x50g

A

38265

Passionfruit Halves

1x70g

A

16072

Pear Slices

1x40g

A

81786

Peas

1x150g

A

47934

27207

Raspberries

1x75g

A

44975

46672

Raspberry Powder

1x300g

A

61555

53280

Red Beetroot Slices

1x30g

A

13772

Strawberries Wild

1x60g

Strawberry Powder

1x500g

73126

Strawberry Slices

84406 67592

52566

39873

Sosa Sugars

Sosa Freeze-dried

Anti Humidity Sugar

1x750g

A

Invert Sugar

1x1.4 kg

A

Invert sugar is a mixture of glucose fructose. Compared to sucrose, invert sugar is sweeter. It is used to inhibit crystalisation.

Isomalt 'F' Refined

Cinnamon Sugar

1x500g

A

Lemon Sugar

1x500g

A

Lime Sugar

1x500g

A

41293

Mint Sugar

1x500g

A

A

33489

Orange Sugar

1x500g

A

A

40146

Passionfruit Sugar

1x500g

A

1x300g

A

72347

Rose Sugar

1x500g

A

Oyster Powder

1x250g

A

Violets Cornuta

1x10g

A

Caramelised Almonds Grainy

1x750g

A

38366

Caramelised Pisatchio Pieces

1x800g

A

34123

Caramelised Walnut Halves

1x1kg

A

69110

Coconut Slices Dried

1x200g

A

www.harlech.co.uk

37710

Konjac Gum

1x600g

A

36641

Natur Emul

1x500g

A

1x3kg

A

1x700g

A

1x500g

A

1x800g

A

1x3kg

A

1x600g

A

1x3kg

A

22445

Agar Agar

1x500g

A

14995

Elastic

1x500g

A

A gelling agent extracted from a type of red algae Gelburgeur

63436

75290

61433

Gelcrem Cold/Fred

1x500g

A

Gelcrem Hot

1x500g

A

73411

Gelespessa Xanthum Gum

1x500g

A

71953

Gluconolactat

1x500g

A

41537

Guar Gum

1x750g

A

Profruit 100 Stabilizer for fruit sorbets.

62314

12020

Pro Pannacotta Gelling agent, thickener, stabiliser, suspending agent

A

Non reversible and heat resistant protein binding agent for used with meat, chicken and fish. Can be fried, baked or grilled. 100% natural product.

Pro Espuma Hot Use to create stable hot foams using a siphon or cream whipper. Use for sweet or savoury dishes.

88727 1x500g

Pro Espuma Cold It is used for the production of espumas, ice cream or cocktails. Gives volume and holds to make a light foam from liquid state. Suited for cold creations and for use with a creamer gun and N20.

Sosa Texturisers 44715

Pro Crema Cold 100 A great product with many applications. Makes perfect bases for ice creams, stabilized soups and airs.

Use with instant gel to make mousse in a creamer gun without the need for egg whites cream

100% isomalt. Derived from sucrose.

It may be substituted for sucrose in a 1:1 without changing the physical characteristics of the final product.

Stable at high temps without browning

16820

A

Emulsifier A

33615

1x500g

Animal based gelatine. Setting agents in desserts, ice cream, confectionary and bakery products

66110 1x1kg

Sosa Nuts

60251

Instagel

Promochi Kuzu Thickening agent, geling agent, substitute for flours and startches.

Disolve in water before using.

Suggested dosage 45-180g/kg

31815

Promousse

71

Mugaritz

Modernist Cuisine Section 33064

Chillipop

1 unit

A

1 unit

A

Chillipop creates amazing smoke effects using dry ice safely in ice buckets 36926

Chillisticks Chillisticks allow dry ice to be safely used in drinks and cocktails thanks to our patented safety valve and our food grade dry ice.

69718

Soy Lecithin Powdered

1x500g

A

8844

A natural soy lecithin based emulsifier.

Can convert fruit juices and other watery liquids into airs and can also be used to emulsify sauces.

12933

Stabilizer Ice Cream Hot

1x500g

66172

Vegetable Gelling Gum

66487

Powdered vegetable gelatine made from a mix of carrageen carob bean gum. Dosage 50g per kg.

1x500g

A

Kuzu

1x500g

A

A 46262

Kuzu Japanese Starch

1x750g

A

1x750g

A

Kuzu’s neutral flavour and transparency when cooked makes it ideal for preparations with delicate aromas.

Kuzu gives textures from creamy mayonnaise to firm cooked egg white.

Gluten free.

Lactose Lactose is ideal for preparations with a range of textures, similar to sugar but hardly sweetens at all. If combined with kaolin it makes crunchy toppings with a calcareous texture.

Dry Ice 3mm Pellets

1x5kg

F

Dry Ice 9mm Pellets

1x5kg

F

22103

Edible Paper Obulato

1x20

A

1x100g

A

32cmx45cm. Produced from potato starch. They are ultrafine and semi transparent without any taste or smell.

Doesn't contain salt, sugar or gluten.

Melt when in contact with moisture.

64196

Kuzu’s neutral flavour and transparency when cooked makes it ideal for preparations with delicate aromas.

Kuzu gives textures from creamy mayonnaise to firm cooked egg white.

Gluten free.

68432

72

1x750g

Same properties as kaolin. Natural extract that allow you to create delicate textures enhance the qualities of preperations thickness, gloss, flavour etc .

A

Stabilizes, emulsifies and regulates the texture of ice cream. Use with Instant Gel in a creamer gun to make mousse without the need for egg whites or cream.

Agalita

18936 23566

Transglutaminase Transglutiminase is an enzyme with the ability to cross-link proteins. Easy to handle with no effect to flavour. It is used in kitchens as a meat glue fish glue.

28628

Chef’s Pantry 43667

Ascorbic Acid

1x1kg

A

1x1kg

A

1x28g

A

1x1kg

A

6x200g

A

1x2.5kg

A

Vitamin C Powder.

54856

Crystalised Angelica

Fennel Pollen Wild

1x300g

A

1x100g

A

1x2kg

A

Fizzy neutral flavoured sherbert granules. Effects when in contact with moisture 59528

Tonka Beans Tonka beans, known for its fragrance, which is reminiscent of vanilla, almonds, cinnamon cloves . Classed as a legume grated can be used with savoury and sweet dishes.

Crystalised stem. Angelica is a aromatic and graceful herb. A member of the parsley family and known for its candied stem. Use to decorate cakes, trifles and desserts.

67022

Sherbert Granules Fizzy

Hand picked in California. This great product adds a herbaceous aromatic taste to the dishes.

47190

Emulsifier

Gelling Agents 10395

Gelatine Leaf Bronze

1x1kg

Baking Sundries A

Typically 140 bloom. Darker in colour.

Weaker setting than gold or silver.

57162

Gelatine Leaf Gold

1x1kg

Gelatine Powder

1x700g

Pectin Medium Rapid Set

A

Biscuit Crumb Paillete Feuilletine Callebaut

23025

Vanilla Fudge Pieces

M7 pail of the original French biscuits.

This crumb is used by chocolatiers or bakers 1x1kg

A

34290

Biscuits Langue de Chat

1x15

A

17634

Bread Improver

1x600g

A

Ideal for jams and jellies.

86086

Pectin N H For Glaces

1x1kg

A

32437

Pectin Yellow

1x1kg

A

80108

Pectin X58

1x1kg

A

Ideal for low sugar toppings, cakes and biscuits.

Baking Powder Gluten Free To transform plain flour into self-raising flour, simply add one level teaspoon to 100g 4oz of plain flour, and mix thoroughly. This product is gluten free and is vegan.

19157

For superb results making marshmallow and variations of savoury aspic jelly. Mixes in easily into hot or cold preparations.

83290

39193

A

Typically 200 bloom. Paler in colour.

Strongest setting ability compared to silver and bronze gelatine.

42452

Lecithin Louis Francois

Sometimes referred to as dough conditioner. It is used by professional bakers to enhance dough stability and loaf volume.

44741

Biscuits Pieces Tartuffino

1x800g

A

46896

Mallows Mini Pink & White

4x1kg

A

55699

Mallows Mini White

4x1kg

A

27403

Nappage Blond Glaze

1x1kg

A

Glaze to coat your fruit pies, bavarin creams or pasties - apply with a brush

www.harlech.co.uk

73

CHEF’S CUISINE

CHEFS REQUISITES

66357

Acetate Roll 5cmx100m

1x1

A

67572

Acetate Sheets 40x60cm

1x1

A

Acetate Sheets A4

1x5

A

Bamboo Boats Kidei

1x50

A

Bamboo Boats Kidei

1x50

A

13302

42203

Bamboo Boats Kidei

1x1000

A

Japanese style bamboo boats for decorative presentation 21652

Bamboo Skewers 90mm

Crystal Picks Cocktail Stick

1x1000

A

Dehydrator 4 Tray

1 Unit

A

Mini Glass Corked Bottles

1 Unit

A

1 Unit

A

1x1 unit

A

Traditional look mini milk glass bottle perfect for presentation. Complete with cork tops this lovely jar can hold upto 120ml.

90x58mm 36730

A

Horizontal airflow provides even drying. Easy to clean with spills falling on seamless tray bottoms . Adjustable thermostat 85-145 degrees F. 4 trays of 12x12, giving 4 square feet of drying area.

135x80mm 64320

1x10

Triangular cocktail sticks. 5mmx90mm.

Clear plastic.

Essential Pastry Kitchen tool. Perfect for lining moulds containers for a smooth finish for piping your chocolate designs onto.

36254

CO2 Charger Bulbs ISI Charger bulbs for Whipper Guns

46519

Can be used with melted chocolate to make decor with high gloss finish.

Easily washable and re-usable.

61616

7343

1x250

A

1x250

A

1x250

A

1 Unit

A

Gun shaped skewers.

26538

Bamboo Skewers 120mm Gun shaped skewer.

32707

Bamboo Skewers 210mm Gun shaped skewer.

32719

Caramelisation Kit Crème Brulee This kit contains enough caramel sugar and caramel alcohol for 50 perfect creme brulees.

21694

Mini Glass Crystal Teapot Miniature crystal glass teapot 4 x3 . A fantastic piece of table theatre.

Can hold 150ml comfortably but a maximum of 175ml

71947

Muslin Cloth 100x45cm 1mx45cm of hand cut fine muslin cloth.

Perfect for passing soup, sauce, stocks or jams.

74

73171

Petit Four Cases

1x1000

A

87310

Pipettes

20x1ml

A

Piping Bags Disposable 18”

1x100

A

9747

18” long disposable blue polythene piping bags. Non slip disposable piping bags.

4685

Piping Bags Disposable 21”

Smoking Dust Apple

Smoking Dust Bourbon

1x100

A

11167

Smoking Dust Maple

1x175g

A

1x175g

A

1x175g

A

1x1 Unit

A

1 Unit

A

Great for adding a unique smoking flavour to meat, fish or vegetables.

25827

Smoking Gun Food smoker.

3647

Superbag 1.3ltr

A

Vacuum Pouches 155x255

1x1000

A

Vacuum Pouches 200x300

1x1000

A

1x1 Unit

A

1x1 Unit

A

1x50

A

Vacuum pack bags pouches medium.

81036

Great for adding a unique smoking flavour to meat, fish or vegetables.

52336

1x1 Unit

Tongs used for sushi.

9421

Whipper Profi Plus 0.5lt The best selling Espuma Gun in the UK, great value money. Mousses, microwave sponge, foams, fizzy berries. Endless uses or even just whipped cream. Combine with Proespuma hot cold for foams.

Great for adding a unique smoking flavour to meat, fish or vegetables.

80979

Sushi Tongs 150mm

Vacuum Pouches 155x225 per 1000 bags small.

21” long disposable blue polythene piping bags. Non slip disposable piping bags 230-460mm 42374

55523

87684

Yoghurt Pot 140ml Glass Glass yoghurt pots can be used for a host of other food products ie sauces, custard etc. Height 65mm . Diamater 50mm. Yoghurt pot lids is code 24817.

24817

Yoghurt Pot Lids 50’s Heat sealable lids for the 140ml yoghurt pots 65mmx65mm. Yoghurt Pot code 87864

A revolutionary bag. A porous filter manufactured inert, flexible heat resistant material which is suitable for cooking, adapts to different containers. No need to strain or clarify consommes.

SUPERBAG

MAKING THE COMPLICATED EASY

Superbag is a revolutionary bag ideal for preparing consommés, making stocks and in general cooking large quantities of ingredients.

It is a porous filter manufactured from an inert, flexible and heat-resistant material suitable for cooking. Ideal as it reduce the amount of water the cooks needs and saves a great deal of time, since there is no need to strain or clarify consommés.

www.harlech.co.uk

75

W W W. H A R L E C H . C O . U K

Parc Bwyd, Llanystumdwy, Criccieth, Gwynedd LL52 0LJ

Email sales@harlech.co.uk Tel 01766 810 810

Fax 01766 810 862

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