CHRISTMAS
Christmas 8 201
O
ne thing for sure is Christmas is going to be busy. Whether it's work group parties or families coming out on Christmas day because they can’t agree on who’ll do the washing up.
Steven Williams
Fine Food Specialist and Development Chef Our development chef and fine food specialist has a wealth of experience in the culinary world, from working on private super yachts in the south of France to successfully managing his own restaurant for 12 years. If you need advice on pairing wines with your dishes or want some innovative menu suggestions, he’s your man. Get in touch steven.williams@harlech.co.uk or tweet him @stickyjammy15 he’d love to hear from you.
Either way you're going to be doing lots of covers and whatever anyone says, a gauge of a good restaurant is on its Christmas menu and creativity. One thing I learnt in the kitchen at Christmas is whatever you are serving it has to be quick and simple to put together. There is nothing worse than being down on staff numbers and a tricky menu to get out in a rush. Here at Harlech foodservice we can help with the finer details to make those presentations even simpler, from pre prepared Pâtés and Canapé baskets to Belgian chocolate cups and high end decorations saving you time and money. The festive period is a time of indulgence and opulence, so why not indulge in our selection of mouth-watering recipes and try something different. It’s not all about the food!!! Remember to have something for your customers to wash it down with. Choose from our comprehensive selection of wines from Bibendum to complement your list or local spirits for cocktails. Visit us online at harlech.co.uk to see up to date offers, view our other bespoke
Keep in touch @harlechfoods
/HarlechFoods
Tweet Us @harlechfoods 2 : Harlech Foodservice
brochures and find contact details for your Area Representative. Alternatively get in touch with us by emailing sales@harlech.co.uk or calling 01766 810810.
Wishing all our customers a very Merry Christmas and every success for the New Year! Hoffwn ddymuno Nadolig Llawen i'n holl gwsmeriaid a Blwyddyn Newydd llwyddiannus!
Contents VEGETARIAN LINES
VEGAN LINES
GLUTEN FREE
Buffet
Fish
and starters selection.........4
and alternatives.............22
NEW PRODUCTS
Bakery bread selection................9
Speciality
Meat
cheese, chutney and jam....36
the main attraction..........17
Sides
Beverages
and alternative..............25
and after dinner confectionery.39
Turkey
Desserts
Tableware
and all the trimmings.......13
sweets, puddings and cakes..29
napkins and crackers........43 Harlech Foodservice : 3
Buffet and starters selection
Checklist We’ll help you put together the perfect buffet. Use our checklist to make sure you have a good selection and don’t forget anything!
Meat Pastry Quiches Canapés Vegetarian Pâté Fish and Shellfish Fishcakes
Meat 42681 5093
Cooked Chicken Drumsticks Chicken Satay Skewers
82557
Buffalo Chicken Wings
50x30g
86838
Fully cooked charcoal grilled chicken breast skewers coated in Yakitori. 1x20
17569
1x1.5kg
British chicken wings in a chilli/citrus buffalo style glaze. Approx 32 per bag.
26765
Pigs in Blankets
1x1.25kg
Uncooked. 50 in case.
60x20g
Lightly marinated chicken formed into traditional satay shape on a wooden skewer. 26765
Chicken Yakitori Skewers
1833
Scotch Eggs Mini
1x80
4723
Mini Duck Spring Rolls
90x20g
3417
Hoi Sin Shredded Duck Meat
1x1kg
8125
Chinese Pancakes
1 x 10
Pastry 1389
3� Sausage Rolls Unbaked
60x75g
77401
Beef Bourgiugnon Tartlet
1x48
Shredded Irish beef in a rich red wine sauce, with diced onion and wild mushrooms, Finished with a sprinkle of herbs.
5093
41876
Chicken a la King Tartlet
21973
21973
Minted Pea and Ham Tartlet
1x48
42385
Buffet Sausage Rolls Unbaked
4x100x14
54701
Chicken Bacon Leek Mini Pie Unbaked
60x30g
17503
Steak and Ale Mini Pies Unbaked
60x30g
2015
Cocktail Vol-au-Vents
1x60
7541
Baked Pork Pies
6x6x70g
1079
Unbaked Classic Pork Pies
40x145g
7846
Fig and Goats Cheese Parcel
25x30g
1x48
Pieces of chicken in a white cream sauce made with Dairy cream, poultry stock and mixed peppers. 86838
Chicken and Mushroom Tartlet
1x48
87291
Goats Cheese and Red Onion Tartlet
1x48
17503
77401 82557
61911
Chicken Wings of Fire
2x1kg
Roasted single chicken wings in a hot and spicy glaze. Can be ovenbaked or microwaved.
41876
Harlech Foodservice : 5
Ingredients • • • • • • • •
2 tbsp olive oil 1/2 red onion, finely chopped 2 spring onions, chopped 2 garlic cloves, finely crushed 200g spinach, washed, stalk removed and finely
•
Salt and ground black
•
60ml (1/4 cup) water
For the Topping
• • • • •
chopped 3 tbsp coriander, chopped 2 tbsp thyme, chopped
pepper
•
110g maize meal
4 tbsp mayonnaise 4 tsp soy sauce Squeeze of lemon juice 1 tsp grated lemon zest 1 fillet ready to eat hot smoked salmon with pepper and dill Edible flowers to garnish, optional
Methods 1.
For the fritters, heat the oil and sauté the red onion, spring onions and garlic for 1 minute.
2.
Add the spinach and herbs and cook for another minute.
3.
Stir in the maize meal and mix. Pour in the water, season with salt and peppers and stir to combine until the spinach is wilted and the maize meal resembles mashed potato.
4.
Remove from heat and cool enough to handle.
5.
Take a teaspoon of mix per fritter and shape into mini balls using your hands.
6.
appetising mfino
Fritters 6 : Harlech Foodservice
Flatten slightly and firmly squeeze to make sure the fritters are compact otherwise they will break when you fry them.
7.
Add a knob of butter in a heated non-stick pan. Cook for 1 minute on each side until golden. Place in a serving platter.
8.
For the topping, mix the mayo, soy sauce and lemon juice together.
9.
Place a small dab on each fritter.
10. Top with a piece of the hot smoked salmon. 11. Place all fritters onto a serving platter and decorate with edible flowers.
Quiches 2983
Welsh Cheese and Leek Quiche
Canapés 1x24pp
3766
Cheese and Onion Quiche
1x12”
37285
Mediterranean Vegetable Quiche
1x12”
2672
Quiche Lorraine with Crispy Bacon
1x12”
16844
Salmon and Watercress Quiche
1x10”
75220
Mini Canapé Assortment
55433
Serving suggestion
1x226
An assortment of Canapés 3.5-4 cm 4 different shapes Tartlets, Iris, Flower cuppy and mini Coquille Neutral, ideal for party of 40-60 people.
75220
3368
80693
Spinach and Beetroot Blinis
4x45
A mixed box of blinis spinach and beetroot 1.5” diameter. 16844
3368
Cocktail Blinis
20x8g
1796
6189
Cuppy Canapé
1x140
Flower shaped, golden yellow colour, 5cm x 1.2 cm h. 55433 2104
Tomato and Basil Quiche
1x12”
63049
Mini Goats Cheese and Red Pepper Quiche
1x48
23098
Mini Ham and Cheese Quiche
1x48
1x84
Spoon shaped, golden brown crispy dough structure. Dimensions 3 x 6 x 7.5cm.
1796
Chicago Style Canapés
1x48
Smoked Salmon, lemon flavoured cheese and cucumber mini brioche - Ham, fig butter and pistachio on olive bread - Vegetables on Nordic bread-Smoked Trout and cucumber on black bread Fourme d’Ambert blue cheese, fig and pear on walnut bread - Prawn, basil flavoured cheese and tomato mini brioche-Artichoke and tomato on white bread - Mandarin and prune with smoked duck on white bread.
23098
63049
Edible Spoons
6189
Harlech Foodservice : 7
Vegetarian 4726
Breaded Baby Camembert Rounds
10x50g
8310
Breaded Brie Wedges
24x36g
2123
Breaded Garlic Mushrooms
1x900g
Approximately 50 to 55 pieces.
66024
Duck and Orange Pâté Chilled
1x500g
7760
Pâté De Campagne Frozen
1x850g
4536
Chicken Liver, Brandy and Herb Pâté Frozen
1x450g
3698
Chicken Liver, Cointreau and Orange Pâté Frozen
1x450g
2154
1764
Fish and Shellfish 8310 9107
Prawns Twisters
1x800g
Prawn meat marinated with herbs and garlic, hand rolled in a crispy spring roll.
9107
4726
Pâté 50675
Ardennes Pâté Chilled
1x500g
78712
Brussels Pâté Chilled
1x500g
78712
8 : Harlech Foodservice
4880
4880
Luxury Icelandic Prawns
1x1.72kg
4822
Value Prawns
1x2kg
Fishcakes 77846
Cod and Chilli Cheese Fishcake
24x85g
15223
Thai Style Cod and Prawn Fishcakes
24x114g
22192
Smoked Salmon Side D-cut
1x1kg
43802
Scottish Smoked Salmon Slices
1x200g
1288
Breaded Plaice Goujons
1x450g
12901
Luxury Thai Salmon Fishcake
24x85g
1764
Squid in Salt and Pepper Coating
1x1kg
41677
Smoked Cod, Brie and Bacon Fishcake
18x115g
2154
Squid Rings in Panko Breadcrumbs
1x700g
40773
Smoked Haddock, Mozzerella and Spring Onion Fishcake
18x115g
Bakery bread selection
Harlech Foodservice : 9
freshly baked christmas
Bread
10 : Harlech Foodservice
Ingredients For dough
• • • • • • • • •
2 packets active dry yeast 120 g granulated sugar 50 g olive oil + 10 g extra for brushing bowl 1 kilo hard flour 1 teaspoon ground cinnamon 10 g salt 30 g anise 100 g walnuts
If the dough is too thick, you can add the remaining water if needed.
6.
In a separate bowl, add 1 tablespoon of olive oil and the dough.
7.
Cover with a kitchen towel and set aside for 1 – 1 ½ hours, until it doubles in size.
550-600 ml water, at room temperature
To decorate
• • • • • • • • •
5.
To decorate 1.
Wash the mixer’s bowl and place back on stand.
2.
Add all of the ingredients: water, olive oil, flour and salt.
3.
Beat with the paddle attachment for 2-3 minutes, until you create a smooth dough.
4.
Remove dough from bowl and wrap in plastic wrap. Set it aside to rest.
125 g lukewarm water 20 g olive oil
For the Christmas bread
½ teaspoon salt 250 g all-purpose soft flour
1.
1 egg, lightly beaten for brushing For glaze 120 g honey 1 shot of cognac
Punch down the dough lightly with your fingers and shape into a round loaf.
1 almond, whole 2.
Line a 30 cm baking pan with parchment paper and butter.
3.
Transfer dough into baking pan and let it spread out on its own.
4.
Remove plastic wrap from decorating dough and cut it into 6 equal sized pieces.
Method
5.
into a braid. You should have 2 braids which should be as long as the circumference of the baking pan.
For the dough 1.
In a mixer’s bowl, add a part of the water (550 g), the yeast and
6.
Mix with a hand whisk until the yeast dissolves completely and it becomes activated.
3.
Add the olive oil, flour and cinnamon. Beat with the hook attachment on medium speed for about 5-8 minutes, until all of the ingredients are completely combined start coming together to form a dough.
4.
Add the salt, anise and walnuts. Beat for 1 minute, just to combine. They are not added from the start so that they don’t get crushed inside the dough.
Brush the dough in the pan with some beaten egg so that the 2 types of dough don’t stick together.
sugar. 2.
Shape each piece into a long rope and then braid each 3 ropes
7.
Then place the 2 braids over it in the shape of a cross.
8.
Position the whole walnut in the center.
9.
Cover with a towel and allow the dough to rise again for 1 hour.
10. Preheat oven to 180˚C (350˚F) Fan. Bake for 50 minutes to 1 hour. 11. When the bread is almost ready, prepare the glaze by combining the honey and cognac thoroughly.When ready, remove from oven and immediately brush the glaze over the Christmas Bread.
Harlech Foodservice : 11
Bread
4707
Mini Tin Loaf Multigrain
48x55g
1257
Mini White Tin Loaf
48x55g
7539
1257
4707
7103 4412
Ciabatta Rolls
40x100g
Mediterranean Rolls
75x55g
60x60g
12 each of following: Sundried Tomato and Red Pepper, Honey and Sunflower seeds, Malt and seedy, Sage and Onion, Olive and Oregano. Ready to bake from frozen.
Mixed flavoured breads which include walnut mini loaf, sundried tomato and basil focaccia finger, rustic sunflower and honey roll, rosemary focaccia knot, multigrain seeded finger roll.
4412
2352
12 : Harlech Foodservice
Gourmet Bread Basket
90x35g
Mini crusty French bread. Part baked with a decorative top cut approx 3.5� in length.
7103
2352
Mini Petit Pain
7539
Turkey
and all the trimmings
Checklist Turkey is an essential part of most Christmas dinners. We’ve listed some of our finest turkey offerings along with the traditional trimmings.
Turkey Gravy Parsnips Pigs in Blankets Roast Potatoes Stuffing Yorkshire Puddings Vegetarian Options
Harlech Foodservice : 13
lemon and pepper crumbed
Turkey
Ingredients • • • • • • •
3 tbsp plain flour 1 large egg 100g fresh breadcrumb zest of lemon lemon pepper crumb coater
• • • •
4 vines cherry tomatoes 350g broccoli, cut into small florets 400g canned butter beans drained 4 tbsp pesto
450g turkey breast steaks 2 tbsp sunflower oil
Method 1.
Heat oven to 180˚C/ 160˚C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.
2.
Dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the crumb coater – press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.
3.
Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and mash everything up with a potato masher. Divide the turkey mash and tomatoes between plates – adding lemon wedges for those who want to squeeze some over.
Turkey 8978
Easy Carve Turkey Breast Raw
1x2.72kg
8435
Easy Carve Turkey Breast Raw
1x4kg
8978
7082
79464
G ra vy an d ot h er tr im m in gs on p ag e 16 .
7082
Boneless Cooked Turkey Saddle
1x3.63kg
Succulent, cooked turkey saddle. 8397
Butterfly Turkey Breast
per kg
100% raw butterfly turkey. Oven ready previously frozen. 79464
Christmas Chicken Parcel
App. 900g
100% chicken breast meat with cranberry, chestnut stuffing with sausage meat, wrapped in streaky bacon.
Harlech Foodservice : 15
Trimmings 5148
Turkey Gravy Granules
Vegetarian Options 1x25ltr
29051
Makes 25 litres. 4058
Honey Glazed Parsnips
1x600g
Parsnips covered in honey flavoured batter and ready to roast. 17569
Pigs in Blankets
16x140g
29051
1x1.25kg 48342
Uncooked. 50 in case. 7580
Fresh Chipolata Sausages
1 x 1kg
18048
Duck Fat
1x1.2ltr
3913
Mashed Potato
1x2.5kg
7580
Nut Roast Slice
An individual slice of nut roast with hazelnuts and mushrooms delicately flavoured with herbs.
9263
4058 3946
17569
16 : Harlech Foodservice
48342
Roast Potatoes
1x2.27kg
5626
Roast Potatoes
1x2.5kg
48375
SautĂŠ Potatoes
1x2.5kg
3846
Stuffing Balls Pork with Sage and Onion
160x25g
3202
Sage and Onion Stuffing Mix
1x2.5kg
7877
Sage and Onion Stuffing Mix
1x2kg
5154
Dried Cranberries
1x1kg
9263
Cranberry Sauce
1x2.5kg
16860
Baked Yorkshire Puddings 4�
4x15
63255
Cranberry Sausage Meat
1 x 454g
2849
Sausage Meat
1x454g
81651
Sweet Potato Roulade
16x155g
A gluten free and Vegan, Cajun flavoured sweet potato roulade, filled with vegan cream and a sweet spicy red pepper and red onion Cajun chutney.
81651
Checklist Meat is the main attraction on most Christmas tables. Choose from prime beef, pork or lamb along with speciality meats.
Poultry Matured Prime Beef Fresh Lamb Fresh Pork Fresh Chicken Gammon Duck
Meat
the main attraction
Speciality Meats
Harlech Foodservice : 17
Beef Fillet with cranberry béarnaise
18 : Harlech Foodservice
Ingredients • • • • •
dijon mustard flat parsley chopped 50g frozen cranberries 62g pureety béarnaise mix 250ml milk
Method 1.
Cook the steaks in a water bath at 54˚C.
2.
Sear in a very hot pan or hot chargrill.
3.
Boil the milk and whisk into the béarnaise mix then add the defrosted cranberries.
Poultry 79464
Christmas Chicken Parcel
Matured Prime Beef fixed
100% breast meat stuffed with cranberry and chestnut stuffing with sausage meat wrapped in streaky bacon. Approx 900g.
8188
Fillet Steak
1x8oz
4173
Rib Eye Steak
1x8oz
3163
Rib Eye Steak
1x10oz
4620
2357 79464
8978
Easy Carve Turkey Breast Raw
1x2.72kg
8435
Easy Carve Turkey Breast Raw
1x4kg
7082
Cooked Boneless Turkey Saddle
1x3.63kg
8397
Turkey Breast Butterfly
per kg
100% raw turkey butterfly. Oven ready, previously frozen.
9263
3946
9876
Rib Eye Steak
1x12oz
4747
Rump Steak
1x8oz
4620
Rump Steak
1x10oz
4064
Rump Steak
1x12oz
3241
Rump Steak
1x16oz
3740
Sirloin Steak
1x8oz
9299
Sirloin Steak
1x10oz
4041
Sirloin Steak
1x12oz
2357
T Bone Steak
1x14ox
7246
T Bone Steak
1x16oz
9602
Whole 4 Bone Beef Ribs
per kg
7287
Topside Rolled Beef
per kg
1306
Topside Whole Welsh
per kg
1209
Silverside Rolled
per kg
9637
Striploin Whole 8kg+ Beef
per kg
46256
French Trimmed Beef Rib
per kg
Fresh Lamb 1093
Leg of Lamb Boned and Rolled
per kg
3611
Leg of Welsh Lamb Boned and Rolled
per kg
4345
Rack of Lamb French Trimmed
per kg
5069
Rumps of Lamb
per kg
9735
Shoulder of Lamb Boned and Rolled
per kg
1093
4620
1093
Harlech Foodservice : 19
Fresh Pork 1124
Belly Pork Bone in Whole
Gammon per kg
1032
Belly Pork Squares
400g av
9343
Leg of Pork Boned and Rolled
per kg
6772
Gammon Joints Converter
per kg
Average weight 9kg. 7109
Horseshoe Gammon Crown
per kg
Average weight 5kg. 20932
Premium Cooked Gammon Ham
per kg
Average 3.5kg Cooked Gammon Ham with no added water vacuum packed in half joint size.
Fresh Chicken 1582
1582
Pork Loin Boned and Rolled
per kg
8447
Pork Loin Boned and Rindless
per kg
9991
Chicken Fillets 7-8oz
1x5kg
3851
Chicken Fillets 7-8oz
2x5kg
9759
Supreme Chicken Bone-in
1x5
Skin and wing bone on. 2128
Whole/Half Chicken
per kg
2464
Whole Chicken 5lb
per kg
6772
75151
Honey Roast Gammon Ham
per kg
Average 3.5kg Cooked Gammon Ham with no added water, roasted with honey and sugar glaze, vacuum packed in half joint size.
2464
20 : Harlech Foodservice
6511
Horseshoe Gammon Steak
1x8oz
6071
Horseshoe Gammon Steak
1x10oz
1443
Horseshoe Gammon Steak
1x12oz
Duck 7608
Chinese Boneless Duck Breast Frozen
Speciality Meats 10x300g
Cooked until tender this boneless duck breast portion is spiced with a blend of Chinese spices for an authentic taste. Ideal for pancakes. 6381
Honey Roast Half Duck Frozen
10x300g
Sliced Meats
72388
Cold Smoked Chicken Fillet
2x227g
8439
52373
Hot Smoked Chicken Fillet
2x227g
87540
8915
Gressingham Duck Breast
2x227g
2302
Gressingham Duck Legs
2x170g
Sliced Smoked Pancetta
1x500g
Sliced Prosciutto Ham
1x500g
Approx 35 slices. 20789
Sliced Serrano Ham
1x500g
25042
Sliced Turkey
1x500g
Average 15 slices.
Award winning honey half roast duck cooked slowly until tender.
2302
7388
4065
Smoked Duck Breast
2x227g
5503
Whole Guinea Fowl
x1
Average 1-1.2kg. 7388
Whole Ducks Frozen
6x2.4kg
A grade evicerated duckling. Giblet bag included containing heart, liver, gizzard end and folded neck (in body cavity). 25390
Prestige Foie Gras Grand Cuisine Chilled Average 500g.
1385
Guinea Fowl Supreme
2x227g
7579
Pheasant Breast
1x4
74568
Whole Wood Pigeon 230-270g
x1
7300
Wood Pigeon Breast 30-40g
x10
16770
Bone Marrow Melts
5x200g
per kg
Just the marrow from the centre of the bone. Ready to defrost and use.
Harlech Foodservice : 21
Fish
and alternatives
Checklist Fish is an excellent alternative to meat and poultry. Our fantastic range of fish, prawns and mussels are frozen for freshness.
Smoked Salmon Prawns Seabass Caviar
22 : Harlech Foodservice
Speciality Frozen Fish
Canned Fish
22192
88546
Smoked Salmon Side D-cut
1x1kg
Smoked Salmon side, deep skinned and sliced. Ave 50-60 slices. 43802
Scottish Smoked Salmon Slices
1x200g
4880
Luxury Icelandic Prawns
1x1.72kg
4822
Super Value Prawns
1x2kg
66634
Salmon Fillets 140-170g
1x10
Salmon Fillets 170-200g
1x100g
Lumpfish caviar is a less expensive alternative to genuine caviar. It is delicious served as a gourmet style Canapé on blinis with crème fraiche. It is also great used as a garnish. 9400
Salmon Pearls
1x100g
A delicious ingredient which can provide a mouth watering colour and flavour to your fish recipes. It is ideal for Canapés- a few pearls on a quails egg is very effective.
Skinless and boneless Scottish salmon fillets. 63972
Lumpfish Caviar
1x10
Skinless and boneless Scottish salmon fillets.
62823
43802
88546
9400
4880 66634
26617
Seabass Fillets 90-130g
1x1kg
Boneless Seabass fillets 90-130g skin-on. 62823
Seabass Fillets 130-190g
1x1kg
Pin bone in Seabass fillets. Skin on. 140-200g Approx 6 pieces per kilo.
Harlech Foodservice : 23
Ingredients • • •
500g/1lb 2oz cauliflower, chopped 600ml/1 pint milk 500g/1lb 2oz clams (discard any clams that have broken shells, and discard any open clams that do not close
• • • • • •
when given a sharp tap.) 1 tbsp sunflower oil half small onion, finely chopped 250ml/9fl oz white wine 50g/1¾oz butter 75g/2½oz flour 200g/7oz strong cheddar, grated
For the Vegetables
• • • • • •
1 cauliflower, outer leaves removed 50g/1¾oz butter 1 broccoli, cut into florets (keeping as much stem on them as possible) 4 small carrots, whole 2 nori sheets 20g/¾oz sea salt
For the hake
• •
1 tbsp olive oil 4 x hake fillets 31829
Method 1.
Add the chopped cauliflower to a large saucepan and cover with the milk. Bring to a simmer and cook for five minutes. Strain and sieve - retaining both the milk and the cauliflower.
2.
Scrub the clam shells clean in cold water. Heat a medium saucepan with a lid and add the oil. Once hot, add the onion and clams, stir and add the white wine and put the lid on. Once the clams have opened drain and reserve the cooking liquid. (Discard
Hake
with cauliflower cheese purèe 24 : Harlech Foodservice
any clams that have not opened.) 3.
Heat a large saucepan and once hot add the butter. Once the butter is melted, stir in the flour and cook for 2-3 minutes.
4.
Gradually add the clam cooking liquor and milk from the cauliflower, whisking continuously until a smooth sauce is achieved. Add the cheese and cooked cauliflower and place in a food processor. Blend, adding more milk and clam cooking liquor if needed, until you get a smooth sauce.
Sides and alternatives
Checklist Add chips or pasta to main courses as a side, or serve olives, pickles and relish as an accompaniment. Don’t forget the sauces.
Chips Gravy, Stock and Bases Cooking Wines Table Sauces Soup Pickle Relish and Chutney Olives
Harlech Foodservice : 25
hasselback
Potatoes with gorgonzola and honey
Ingredients • • • • • •
1 kg small-medium waxy potatoes bunch of fresh rosemary (15g) 80 g unsalted butter (cold) olive oil runny honey 75 g gorgonzola cheese
Method 1.
Preheat the oven to 200ºC/400°F/gas 6.
2.
Make cuts across the width of each potato, 1 to 2mm apart, all the way along. Slice about two-thirds of the way into the flesh.
3.
Pick the rosemary, then stuff the cuts in the potatoes sporadically with the rosemary leaves.
4.
Cube, then dot the butter over the base of a large roasting tray and drizzle in the oil. Pop the tray into the oven for a few minutes so that the butter melts, then place the potatoes carefully into the tray.
5.
Roast for 50 to 60 minutes, or until the potatoes are golden and cooked through, basting with the butter in the tray a few times during cooking and turning regularly until they are golden and crisp all over.
6.
Drizzle all the spuds lightly with the honey, then return to the oven for another 5 minutes.
7.
Remove from the oven and place the potatoes on a board or platter. Crumble over the gorgonzola and serve while still warm.
26 : Harlech Foodservice
Chips 65560
Sweet Potato Fries
1x2.27kg
12882
Supercrunch Sweet Potato Fries
1x2.5kg
15373
Fresh Beef Stock
1x2.5kg
40136
Fresh Golden Chicken Stock
1x2.5kg
Using only one specification of bone to ensure an optimum fat to meat ratio and with only premium quality ingredients reaching the stock pot. 22059
Fresh Veal Stock
1x2.5kg
Using only one specification of bone to ensure an optimum fat to meat ratio and with only premium quality ingredients reaching the stock pot.
65560
Cooking Wines and Vinegars Gravy, Stock and Bases 9009
Meat Gravy Granules
1x25ltr
3007
Original Gravy Granules
1x25ltr
Makes 25 litres. 1.9kg in weight. 5148
Turkey Gravy Granules
3300
Original Gravy Mix 26 litres.
Red Wine Vinegar
1x5ltr
46552
Professional Beef Bouillon Jelly
1x800g
1800
White Wine Vinegar
1x5ltr
9620
Beef Bouillon Paste
1x1kg
24774
Brandy Wine
1x1ltr
2172
Red Cooking Wine
1x3ltr
2179
White Cooking Wine
1x3ltr
22g per litre. 45 litres per tub. 6037
Vegetable Bouillon Paste
1x1kg
18g per litre. 55 litres per tub.
1x25ltr
Makes 25 litres 1.9kg in weight.
1757
34668
Demi Glace Mix
1x1.52kg
1800
Makes 16 Litre (38.5pints) per tin.
1x1.8kg 4539
Premier Jus Veal
1x1kg
Yields 8 litres. 21278
Beef Stock Mix
1x800g
Yields 50 litres. 13074
Vegetable Stock Mix
1x800g
Yields 53 litres.
Harlech Foodservice : 27
Table Sauces 9693
Apple Sauce
48639
27254
1x2.3kg
9263
Cranberry Sauce
1x2.5kg
5505
Red Currant Jelly
1x3kg
4380
Thick and Creamy Mayonnaise
1x5ltr
Cooking Oils
51714
8147 3108
Original Branston Pickle
Soups 48639
Classic Carrot and Coriander Soup
1x25ptn
79434
Classic Cream of Broccoli and Stilton Soup
1x25ptn
2897
Thick Country Vegetable Soup
1x2kg
28 : Harlech Foodservice
3179
Mango Chutney
1x2.4kg
4305
Caramelised Red Onion Chutney
1x1.35kg
1131
Red Onion Marmalade
1x1.25lt
1131
Pitted Black Olives
1x2.37kg
Pitted Green Olives
1x2.37kg
Green stoneless Olives In brine. Contains Spanish Manzanilla olives. Drained weight 1.12kg. 15976
Makes 11 litres (19.5 pints) per tin.
Approx 200 portions.
3004
Relish and Chutney 1x2kg
1x350g
Black stoneless olives. Contains Spanish Hojiblanca olives. 1.2kg drained weight.
1x2.55kg
9693
Bechamel Sauce Mix
Goose Fat
Olives
Pickle
1886
1x600ml
Grease spray, odourless and tasteless, economical consumption. Very good adhesion properties. No residues, pure vegetable oil and waxes. For all baking sheets and high baking tins.
9263
Sauce
Trennspray
Siciliana Mixed Olives
1x1.5kg
Kalamata, Halkidiki olives with garlic, peppers and mustard seeds.
Desserts sweets, puddings and cakes
Checklist Delicious desserts to suit any occasion: we stock all the festive favourites. Create your own winter wonders with our range of decorations and ingredients.
Fruit and Nuts Decorations Ingredients Chocolate Decorations Festive Desserts Cakes, Desserts and Gateaux Coffee Shop Desserts Christmas Ice Cream
Harlech Foodservice : 29
Fruit and Nuts
14390
71305
Cherries Glace
1x1kg
5154
Dried Cranberries
1x1kg
3197
Mixed Fruit
1x3kg
46896
Mixed fruit which consists of raisins, sultanas, currants, mixed peel. 3573
Mincemeat Filling
1x3kg
8493
Baby Apples in Water
1x425g
11033
45830
3513
Walnuts Pieces
1x1kg
2874
Walnuts Halves
1x1kg
79786
Nuts Party Mix
1x2.5kg
Cashews, smoked almonds, Thai nuts and honey roasted peanuts.
45830
Macarons ‘Les Classique’
Plain Macaron Mix
80691
Natural Marzipan
35374
78076
1x90
Mini Sweet Butter Tart 4.5cm
Pink and White Mini Marshmallows
1x1kg
52764
Popping Candy
1x750g
Carbonated sugar crystals. Pop in the mouth like the old fashioned Space Dust. 42649
Crispy Strawberry Cubes
1x200g
Crispy Mango Wet Proof
1x400g
Light pieces of Mango which resist humidity for adding texture to your desserts. Coated with cocoa butter.
Crispy Yoghurt
1x280g
Light pieces of yoghurt for adding texture to desserts. 30145
Profiterole Cases Ready to Fill
1x250
88402
Mousse Powder Dark Chocolate
1x800g
Made with at least 70% callebaut plain chocolate darker, intense brown colour. Mix with milk or cream for best results.
1x180
46896
1x5kg
An almond paste made with a blend of Californian sweet almonds and Mediterranean bitter almonds.
30 : Harlech Foodservice
Mini Black Cones
Short crust product ready to garnish for desserts.
1x36
1x1kg
1x300g
Delicate and light cubes of strawberry. Perfect for adding texture to desserts.
86668
Just need to add your own flavours and colours. 9561
Crispy Raspberry Cubes
Delicate and light cubes of raspberry. Perfect for adding texture to desserts. Freeze dried.
This product can be used for desserts or for appetizers. Conical shape with a crispy and crunchy structure. Black in colour.
6 of each Vanilla, Pistachio, Coffee, Raspberry, Lemon, Chocolate. 8753
14390
86668
Ingredients and Decorations
1x400g
Light pieces of Passion Fruit which resist humidity for adding texture to your desserts. Coated with cocoa butter.
78076
Baby Apples in water. Decorative size. Ideal for use as a garnish with pork dishes.
Crispy Passion Fruit Wet Proof
84846
Mousse Powder Milk Chocolate
1x800g
Suitable to serve as a dessert. 36x50g portions Mix with milk or cream for best results. 71824
Rainbow Drops Meringue
12x30
A mixed box of handmade, drop size of meringues. 86713
Chocolate Sponge Sheets 60x40x8mm.
1x14
28739
Plain Sponge Sheets
1x14
15748
79411
Brandy Snap Baskets
1x30
53083
Cinnamon Sticks
1x120g
7910
Star Anise
1x250g
6x150g
Festive Xmas Pudding yogurt. Light brown in colour creamy with fruit pieces.
60x40x8mm. 1824
Luxury Xmas Pudding Yogurt
58663
Christmas Loaf
1x1.25kg
79666
Individual Christmas Puddings
36x100g
31480
Individual Christmas Puddings
24x100g
31480
14212
Tulip Marbled Pastel Cups
1x36
Pastel marbled tulip cup 63-66mm(h) x 70mm (diam) 85g each. 15748
Athena Dark and White Chocolate Cups
1x36
Mona Lisa Athena Cups Dark and White Chocolate 50mm(h) x 71mm (diam). 47439
Crocus Marbled Chocolate Cups
1x72
Mona Lisa Marbled Chocolate Crocus Cup. 42mm(h) x 50mm (diam).
1x99
An exquisite selection comprising handmade truffles, chocolate and petit fours. Ten varieties carefully chosen to indulge all tastes.
Chocolate and Chocolate Decorations 74929
Fine Chocolate and Petit Four Selection Dieudonne
Festive Desserts 24267
Mince Pies Baked
1x36
23439
Baked Mini Mince Pies
1x60
23439 74929
14212
58663
58663
Harlech Foodservice : 31
caramelised apple
Éclair
with calvados cream and salted caramel ice cream
Ingredients
Method
Éclair
Cider Jelly
• • • • •
500ml water
For the cider jelly, soak the gelatine leaves in a bowl of cold water for a
combine. When the dough starts to leave the sides of the pan, transfer
225g unsalted butter
few minutes. Put the cider, calvados and sugar into a saucepan and stir
it to the bowl of a standalone beater. Leave to cool for a few minutes,
10g sea salt
over high heat until the sugar has dissolved. Boil the mixture for a couple of minutes, then remove the pan from heat. Squeeze out the excess
then with the beater on low speed gradually add the beaten eggs until
275g plain flour, sifted 9 medium eggs, beaten
water from the gelatine leaves and add them to the pan. Stir until the gelatine has dissolved, then add the lemon juice. Pour the mixture onto a
baking tray lined with silicone paper. Leave to cool completely then chill
Cider Jelly
• • • • •
until set. Cut into small cubes when you are ready to plate.
Caramel Apples
450ml cider
each about 15cm long, leaving space between each one to allow for expansion. Lay a cinnamon crumble rectangle on top of each éclair. 2 and bake for another 20-25 minutes until golden brown. Transfer the
130g caster sugar
Next, make the caramel apples. Put the sugar into a dry saucepan set
crisp, make a hole at the base of each éclair to allow the steam inside
1 tsp lemon juice
over high heat. As the sugar begins to melt around the edges, tip the pan
to escape as it cools.
Caramel apples
from side to side to encourage the rest of the sugar to melt. Once the
750g granulated sugar 1.5 litres water 25ml calvados 4-6 apples
Calvados Cream
• • • •
Cinnamon Crumble
• • • •
1.5-2cm round tip. Pipe the éclairs onto the prepared baking sheets,
éclairs to a wire rack and leave to cool. To ensure the éclairs remain
50ml calvados
•
eggs). When ready, spoon the dough into a piping bag fitted with a
Bake for 10 minutes, then reduce the oven temperature to 160°C/Gas
6 leaves of gelatine
Salted caramel ice cream from Marshfields 13366
• • • •
you get a smooth, dropping consistency. (You may not need all the
125g unsalted butter, softened 175g light brown sugar 140g ground almonds 115g plain flour 15g ground cinnamon
• •
2 gelatine leaves 300g double cream 50g caster sugar 1 vanilla pod, split lengthways and seeds scraped 150g mascarpone 15g calvados
To serve
•
cocoa nibs, to garnish
sugar begins to caramelise to a golden brown colour, take the pan off the heat and carefully pour in the calvados. Gradually add the water then return the pan to the heat and stir to dissolve any hardened caramel. Peel and cut the apples into thin wedges and add them to the caramel sauce. Partially cover the pan with a lid and gently cook the apples for 15-25 minutes until they are tender. Remove from the heat and allow the apples to cool completely in the caramel sauce.
Calvados Cream For the calvados cream, soak the gelatine leaves in a bowl of cold water for a few minutes. Put the cream, sugar and vanilla pod and seeds into a saucepan and bring to a simmer, stirring to dissolve the sugar. Once it begins to scald, take the pan off the heat. Squeeze out the excess water from the gelatine and add to the warm mixture. Stir until the gelatine has melted. Add the mascarpone and calvados and
Cinnamon Crumble
stir well. Strain the mixture through a fine sieve into a large mixing bowl. Leave to cool, stirring occasionally. Chill the mixture for an
For the cinnamon crumble, cream together the butter and sugar using an
hour in the fridge then whisk it with an electric beater until light and
electric beater. Add the remaining dry ingredients and beat on low speed
smooth. Spoon into a piping bag set with a 1cm fluted nozzle.
until well combined. Tip the dough out onto a lightly floured surface and roll out to 2mm thickness. Cut into 3x10mm rectangles and transfer to one or two baking sheets. Chill for at least 20 minutes or until ready to use.
Assembling To assemble, split each éclair in half then place the bottom half on each serving plate. Arrange the caramel apple slices on top then pipe
Éclairs
over the calvados cream. Sandwich with the top half of the éclair then arrange a few cider jelly cubes on top. Put a neat teaspoonful of
To make the éclairs, preheat the oven to 190°C/Gas 5 and line a couple of
cocoa nibs alongside the assembled éclair then rest a scoop of salted
baking sheets with silicone or baking parchment. Put the water, butter
caramel ice cream on top. Serve at once.
and salt into a saucepan and bring to the boil. As soon as the mixture begins to boil, tip in the sifted flour and beat with a wooden spoon to
Harlech Foodservice : 33
Cakes, Desserts and Gateaux 8757
Assortment Mini Cake
86928
Chocolate Belgian Tartlet
48x18g
28096
A chocolate shortcrust tart with a baked Belgian chocolate ganache.
1x43
5432
Alabama Fudge Cake
1x16pp
30692
Blackforest Roulade
1x2
2 stunning handmade and rolled soft, chocolate flavoured meringue filled with a layer of chocolate flakes, homemade black cherry sauce with Kirsch and dairy cream, all dusted with sugar.
Contains 9 custard filled éclairs,10 strawberry cream puffs, 16 mini vanilla slices, 8 mini black forest rolls. Thaw and serve. Ideal for buffets. 1461
Blackforest Gateaux
1x14ptn
6995
Chocolate Fudge Gateaux
1x14ptn
6007
Strawberry Gateau
1x14ptn
with a hand crimped top. 60575
49831
Tart Au Chocolate
1x12pp
A shortbread pastry case filled with rich chocolate truffle, topped with a dusting of sweet snow. 53881
Tart Au Citron
1x12pp
A shortbread pastry case filled with a Sicilian lemon custard, finished with sweet snow sugar.
49831
53881
7x Opera Square, 6 x Apricot Flan, 4 x Coffee éclairs, 6 x Lemon Tartlet, 6 x Raspberry Financier, 6 x Chocolate Tartlet, 7 x Pist Rectangle, 4 x Chocolate éclairs, 7 x Apple and Blackcurrant.
44697
9801
Profiteroles
Chocolate Chip Pudding
1x12
A moist orange sponge studded with dark chocolate chips cascading with a rich chocolate sauce.
1461
63128
1x2kg
3 bags choux pastry profiteroles filled with fresh cream and four bags of luxurious dark continental chocolate sauce. Approx 133 buns per case.
Coffee Shop Desserts
Baileys Profiteroles
83808
Profiteroles filled with an Irish cream.
34 : Harlech Foodservice
1x12pp
Round digestve biscuit case filled with toffee fudge and banana pieces, with a layer of cream topping. Dusted with sweet chocolate crumb.
1x53
79481
Banoffee Pie
30692
8757
Petit Fours ‘Envies Sucree’
1x14pp
A fully baked, pre cut apple pie, prepared from Bramley apples and blackberries within a shortcrust pastry case,
A 2 layer gateau made with stabilised dairy cream and strawberry filling layered between light texture vanilla sponge. Decorated with cream rosettes and strawberries in a strawberry sauce decorated on the sides with chocolate chips with a luxury baked cheesecake. Pre Portioned.
79481
Apple Bramley and Blackberry Pie
2x1kg
Chocolate, Raspberry, Coconut Slice
1x18pp
A lemon and coconut sponge studded with raspberry smothered in a rich chocolate coconut ganache finished with cake cubes and raspberry pieces.
83808
8085
Purée 26562
1324 Fruit Cake
Flapjack Superfood
88963
Fruit Cake
Mint Chocolate Cake
1x12pp
Two layers of gluten free chocolate chip sponge cake filled and covered with a mint flavoured frosting. Decorated with mint chocolate pieces, crumbed milk chocolate and chocolate drizzle. 7874
8085
Sugar Belgian Waffles
32x90g
New York Baked Cheesecake
1x12pp
A luxury baked gluten free cheesecake. A plain gluten free biscuit base topped.
1x14pp
A traditional fruit cake finished with heaps of pecans, goji berries, pumpkin seeds, chopped dates, sunflower seeds. 32947
Cheesecake
1x12pp
A gooey vegan flapjack studded with chopped dates, prunes and chocolate.
Purée Raspberry
1x1kg
High quality purée. Raspberry, a mountain thorn bush was cultivated in the middle ages in French gardens.
1x14pp
Moist fruit cake made with sultanas, cranberries, mixed peel and glace cherries that have been soaked in sherry and brandy. Topped with glazed nuts, dates, red and yellow glace cherries. 56182
1x1kg
High quality purée. The Serbian Oblachanska variety produces the best purees. A flavour combining acidity and fruitness, pulpy texture and a burgundy colour.
56182
88250
Cherry Morello Purée
Dairy 3087
Custard Mix
1x3kg
43613
Strawberry Purée
1x1kg
38125
White Peach Purée
1x1kg
Christmas Ice Cream 15394
Chocolate Soft Scoop Ice Cream
1x4ltr
39091
Strawberry Soft Scoop Ice Cream
1x4ltr
69838
Vanilla Soft Scoop Ice Cream
1x4ltr
48246
Madagascan Vanilla Ice Cream
1x4ltr
41107
Winter Spice Fruit Ice Cream
1x5ltr
Add cold water to form a paste then add hot water. 7791
Dairy Custard
12x1tr
Ready to serve. 3506
88963
Meadowland Double Cream
1x1ltr
Unsweetened, doesn’t split when heated, excellent for whipping, pouring and cooking. Alternative for dairy whipping and double cream.
32947
9422
Meadowland Double Cream Case
12x1ltr
5012
Whipping Cream
1x1ltr 41107
Harlech Foodservice : 35
Speciality cheese, chutney and jam
Checklist Pair our delicious cheeses with the finest pickles, chutneys and biscuits for a classic cheese board.
Brie Camembert Goat's Cheese Blue Stilton Welsh Speciality Cheese Cheese Accompaniments Chutneys
36 : Harlech Foodservice
Cheese 44883
Black Bob Cheese
75721
Sticky Toffee Heaven Cheese
1x200g
This is an amazingly sweet sticky toffee heaven treat that will remind you of a sticky toffee pudding. Tasters say it is more like a fudge than a cheese truckle.
1x200g
Extra Mature Cheddar Truckle. 4509
Brie Wheel
1x1kg
5715
Camembert Whole
1x250g
Welsh Speciality Cheese 63578
63578
El Gringo Chilli, Lime and Tequila Cheese
2275
Mature Cheddar Black Bomber
1x200g
A creamy and smooth extra mature cheddar with an intense depth of flavour. Aged 14-18 months.
1x200g
‘El Gringo’ combines the finest mature cheddar cheese blended with fiery Jalapeño chilli, a splash of lime and a glug of tequila. Truckle. 44883
44884
44884
Caremalised Onion and Rioja
Cheshire Cheese with Lemon and Gin
Goat's Cheese Log
1x1kg
Chilled cheese, produced from goat's milk.
1x200g
The finest Spanish Rioja red wine has been blended with caramelised onions and our tasty extra mature cheddar. 56585
6486
39412
Irish Whiskey and Ginger Cheese
1x200g
Real Irish Whiskey has been blended with sweet stem ginger and an extra mature cheddar truckle.
1x200g
Cheshire cheese with lemon and gin truckle.
4236
2893
Goat's Cheese
1x100g
Soft, natural round goats cheese in a CAP pot made from pasteurised milk. Order 12 for a case. 6013 39412
3927 56585
75721
Blue Stilton cheese
Harlech Cheese
1x1.5kg
A blend of cheddar cheese, horseradish relish and parsley, encased in orange wax. Order 2 for a case.
1x160g
Individual Stilton cheese wedges. 24 portions.
Harlech Foodservice : 37
8294
Perl Las Cheese
1x200g
An organic, blue veined, Welsh stilton style cheese. 47602
Perl Wen Cheese
1648
1x200g
An organic, soft white cheese in a Caerphilly and Brie style. 3708
Tintern Cheese
1x1.5kg
Chutneys 4305
Caramelised Red Onion Chutney
1x1.35kg
Made with traditional ingredients. No additives.
47602
3708
9230
A blend of cheddar cheese, chives, onions and shallots, encased in green wax. 2 in a case. 9230
Y Fenni Cheese
1x1.5kg
A blend of cheddar cheese, wholegrain mustard, mustard flours and ale, encased in a clear wax. 2 in a case.
38 : Harlech Foodservice
Cheese Accompaniments 1948
Biscuits For Cheese - Jacobs
1x900g
3880
Cracked Pepper Oatcakes
1x250g
9961
Rough Oatcakes
1x250g
1131
Red Onion Marmalade
1x1.25lt
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. 3108
Branston Pickle Original
1x2.55kg
Beverages and after dinner confectionery
Checklist Nothing finishes off a spectacular meal quite like a hot coffee and after dinner mints. Fancy something stronger? We stock premium Welsh Cider, Ales and Wines.
Hot Drinks Water After Dinner Mints Alcoholic Drinks Bar Sundries Gin Mulled Wine Mulled Cider
Harlech Foodservice : 39
The Perfect Pairing Christmas simply isn’t Christmas without turkey and it has been a traditional favourite since Victorian times. Like most poultry it is medium-weight and is not powerfully flavoured; it also has a low fat content which is why it has to be constantly basted whilst being cooked. Match its weight with a full-bodied white or a medium-full red wine, but the lack of fat means the wine must not have too much tannin (tannins react with fatty protein molecules and will seem very harsh in the absence of fat). The most powerful flavours are usually found in the accompaniments, so these also need to be considered when choosing wine. Cranberry and redcurrant sauces are fruity and sweet and will not go with a mellow aged red wine – instead choose a young, ripe, fruity wine low in tannins. If you prefer your turkey with traditional English accompaniments (bread sauce and chipolata sausages) then a full-bodied Chardonnay is a good choice for white wine lovers. Their roundness and weight will match the smooth sauce and the bird’s weight. As wines mature, they also develop secondary aromas and more often than not begin to smell like green vegetables, so they also echo the flavour of everyone’s favourite Christmas vegetable, Brussel Sprouts!
Goose or Duck Match the weight with red wines, balance the oiliness of the meat with high acid/tannic wines, and complement the flavours with wines that taste of raspberries and cherries.
Roast Beef Beef demands red wines to match its flavours, but the type of red wine depends on the cut. Low-fat cuts like fillet need soft tannin wines, whilst a rib of beef demands a more tannic wine such as a good Bordeaux or a Cabernet Sauvignon.
Turbot or Salmon The regal fleshy turbot demands an elegant stylish white with a fair the fish’s weight and complements its flavours. With salmon you might choose to serve a lighter red, but only if there’s no buttery sauce accompanying the fish. If you don’t want to serve wine; make beer your choice of libation this season. It will raise your holiday spread to heights you never anticipated. Trust me on this! A wide range of really great beer is now common almost everywhere. And beer pairs so much easier with so many more foods. Here’s an interesting fact… When the pilgrims landed on American shores and sat down for their first meal it was Turkey and beer all round. The basis of U.S. thanksgiving dinner. They actually landed in Plymouth bay because they were out of beer on board the ship! Now what better reason to serve it with such a classy bird!
Steven Williams Fine Food Specialist and Development Chef Our Fine Food Specialist and Development Chef, Steven Williams can offer advice on pairing wines with your dishes.
Get in touch steven.williams@harlech.co.uk or tweet him @stickyjammy15
Hot Drinks 6341
100% Arabica Coffee Beans
Water 6x1kg
3775
Still Welsh Water
24x330ml
Medium roast beans. Rainforest Alliance certified. 100% Arabica.
3914
Sparkling Welsh Water
24x330ml
74329
Welsh Gold Ale 3.6% ABV
12x500ml
Golden session ale. Quaffable hoppy ale with a lovely balanced hop flavour. The last sip is as enjoyable as the first. 11423 9912
Celtic Roast 100% Arabica Filter Coffee Sachets
9973
Celtic Blend 1 Cup Teabags
1x1100
7412
PG Tips 1 Cup Pyramid Teabags
2x1150
12x500ml
This medium dry special reserved cider has been hand crafted exclusively from cider apples grown by traditions methods in ageing orchards. Rich in colour, body and flavour with a fresh fruity aroma.
50x60g
Medium roast ground coffee. Rainforest Alliance certified. 100% Arabica. Have to buy filters separately, NOT included.
Black Dragon Cider 6.5%
After Dinner Mints 4146
Mint Creams
3569
Mint Crisps
81856
1x1kg
Orchard Gold Cider 4.9%
12x500ml
Golden medium cider with a refreshing apple aroma. Smooth balanced flavour that has a fresh, crisp sharpness. Shows off its true origins as a traditional oak matured farmhouse cider.
Approximately 150 in a box. 79605
Dark Mint Crisps
1x1kg
Alcoholic Drinks 80275
Snowdon Craft Lager 4.7% ABV
12x500ml
A pale fuller-flavoured lager that actually has a taste of the ingredients it’s brewed with, European noble hops. Enjoy on its own or with a light snack and chicken dishes.
Harlech Foodservice : 41
Bar Sundries 5887
Maraschino Cocktail Cherries
1x950g
26934
Aber Falls Orange Marmalade Gin
6 x 70cl
54246
Aber Falls Rhubarb and Ginger Gin
6 x 70cl
31674
Aber Falls Salted Toffee Liqueur
6 x 70cl
43913
Aber Falls Coffee and Chocolate
6 x 70cl
Liqueur 5887
29253
Mulled Wine 89856
English Damson Gin Liqueur
6 x 35cl
56765
Raspberry Gin Liqueur
6 x 35cl
64672
Rhubarb Gin Liqueur
6 x 35cl
40504
Strawberry Gin Liqueur
6 x 35cl
29253
66442
Aber Falls Violet Liqueur
6 x 70cl
44865
Aber Falls Welsh Dry Gin
6 x 70cl
41126
Aber Falls Gin and Liqueur Mix Pack
6 x 5 x 5cl
42 : Harlech Foodservice
1 x 3ltr
Mulled Cider 59994
Gins
Mulled Wine
Mulled Cider
1 x 3ltr
Tableware napkins and crackers
Harlech Foodservice : 43
Caren Jones / 07398899726 / caren.jones@harlech.co.uk
Get in touch with our dedicated non-food specialist to find out more
44 : Harlech Foodservice
A Winters Tale 88798
12” Jolly Holiday Crackers
Napkins 1x50
Snow Flakes
54901
Festive Charm Napkin 40cm
1x50
77632
Festive Charm Slipcover 84cm
1x20
66731
Glance Napkin 33cm 3ply
1x250
29481
Glance Slipcover 84cm
1x20
54901
56818
11” Chrystal Silver Crackers
1x100
85000
11” Snowflakes Crackers
1x100
Once Upon A Time 25397
11” Once Upon a Time Crackers
1x100
25552
10” Frosted Cream and Gold Crackers
1x100
Handy step by step guides to a stylish Christmas Napkins.
66731
42899
Once Upon a Time Napkin 33cm
1x250
45107
Once Upon a Time Slipcover 88x90cm
1x25
45991
Walk of Fame Red Slipcover 84cm
1x20
43703
Walk of Fame Red Napkin 40cm
1x250
42899
Christmas Napkins Tutorial
43703
Harlech Foodservice : 45
Caren Jones / 07398899726 / caren.jones@harlech.co.uk
Get in touch with our dedicated non-food specialist to find out more
46 : Harlech Foodservice
Terms and conditions
All products are sold subject to availability and Harlech Foodservice Ltd’s terms and conditions of sale. We reserve the right to alter prices without prior notice. Some images show ‘serving suggestions’ for general purpose only. Please ask us for clarification if required. Whilst we make every effort to ensure these details are correct, errors may occasionally occur. Goods are subject to VAT where applicable. E&OE. Enclosed is a guide to our Christmas product range. Many of the products will be sold at a ‘special offer’ rate during November and December but those prices are still to be confirmed. Please discuss your requirements with your Area Representative, who will be able to give you details of your discounted prices to help you with menu costings.
VEGETARIAN LINES VEGAN LINES GLUTEN FREE NEW PRODUCTS
Harlech Foodservice : 47
Email: sales@harlech.co.uk Tel: 01766 810 810 harlech.co.uk Parc Bwyd, Llanystumdwy, Criccieth, Gwynedd LL52 0LJ
48 : Harlech Foodservice