Fork knife spoon march 007

ISSUE 7 - March 2014

FORK KNIFE SPOON

01580 212818 · turnersfinefoods.com

FIRST GLIMPSE OF SPRING

As the seasons change, so we see new in season produce coming through our doors.

TRY OUR

NEW PREMIUM

BREAKFAST

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T U R N E R S F I N E F O O D S · 01580 212818 · turnersfinefoods.com

• FINALLY we’re starting to see the first signs of Spring here at Goudhurst and as I type this, the office doors are open and there’s some sunshine to be seen. Although we haven’t had the coldest of winters, the rain and the greyness seem to have been around for a long time. Here’s hoping for a great Summer ahead.

Definitely very proud of this edition of our newsletter, packed with some great suppliers, great products are more new developments.

If you don’t already know, the cheese side of our business is where we started and our annual six nations feature highlights some of our favourites from around Europe. If you’re looking to introduce new cheese or revamp your cheese range, our resident expert Greg James is always available. From kitchen developments to front of house training, Greg is the man to fire up your cheesy passion. The Morghew Gourmet Potato Co is also highlighted this time; one of our real local food heroes and growers of some of the best potatoes in the country.

We’re still developing our new software system here at Goudhurst which is designed to improve our efficiency on the stock and ordering side. Early trials seem to be very positive but still lots of work to do to get to where we’d like to be. The next batch of our own designed vehicles are also nearly ready and we hope to have most of the fleet moved over to the new vans this year; all part of the plan to improve the service we offer.

With Easter so late this year, Mother’s Day at the end of this month will provide a welcome boost to trade as we come out of the winter and always provides our picking, loading and transport teams with their first big challenge of the year. Roll on Spring proper and a good Summer to follow.

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We don’t like teaching grandma to suck eggs, but every once in a while you might have a question or two about some of our products or their uses. In such situations here’s who to call...

Howie came to us four years ago after having cooked in fine dining pubs and restaurants in London, Sussex and Worcestershire. He is one half of our Fresh Produce department and the go-to guy for anything related to raw meat, pâté, salamis, fruit and vegetables. His broad knowledge base also extends to Sosa and Texturas products so feel free to call him about those too. There is no one better at knowing which suppliers to talk to and where to get the best products...and if he doesn’t know, he’ll find out!

SPARKEN RED LEICEST

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T U R N E R S F I N E F O O D S · 01580 212818 · turnersfinefoods.com

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With 23 years experience including nine years at Newick Park Hotel, where he achieved 3 AA rosettes so he is a great person to bounce ideas off.

If you would like to visit Turners and see how we work, just to be nosey or for some inspiration, then get in contact with Chris who will be happy to arrange it.

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For those of you who don’t already know, Chris has recently joined us in the role of Turners’ very own Product Chef. He is here to assist in produce selection for both our own stock list as well as yours.

Not adverse to pulling on his whites he will happily come to your kitchens to introduce you to new products and their uses.

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Hailing from the plateau of Langres in the CASHEL BLUE Champagne Ardenne region of France, Langres is a cylindrical, cow’s milk cheese with a white penicillium candidum rind, a soft creamy paste and a depression on the top called a “cuvette”.

This is intentional and Champagne or Marc de Champagne is often poured into it which then penetrates the rind and is absorbed by the paste.

Langres has a long ripening period, is stored in humid cellars and washed regularly in a solution containing Annatto, from which it gets its colour.

AOC since 1991, it is similar to Epoisses in terms of its strong smell, yet the taste is milder and saltier than Epoisses. The paste is firm, complex and melts in the mouth.

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many to be one of the oldest cheeses wooden brine on a ISLE OF shelves, washed inTALEGGIO CASHEL PERL being produced today. Production only weekly around MULL basis and matured for WEN happens every BLUE autumn and winter once forty days in humid conditions that the cows have returned from grazing on mimic the caves of the Val. As with Alpine pastures and are weary (stracche). most rind washed cheeses, Taleggio The milk at this stage is more acidic and has a strong smell but its taste is mild, helps to give Taleggio its characteristic with an unusual fruity tang.

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SPARKENHOE RED LEICESTER

The Leicestershire Handmade Cheese Company run by David and Jo Clarke decided to revive cheese making on Sparkenhoe Farm in 2005 after it had previously been made their from 1745 to 1875 by a Mr George Chapman and his family.

David and Jo decided to stick to an age old recipe and make a traditional, clothbound Red Leicester.

The unpasteurised milk of their 150 FriesianHolsteins is pumped daily to the cheese room where animal rennet and Annatto are added before the curds are separated, put into moulds and pressed for 24 hours. The cheese is then matured, in cloth and lard, for 6 months. The flavours are nutty, sweet and wholesome with a citrus finish and the texture is moist and firm. Sparkenhoe manages to be both complex, balanced and smooth.

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The family run Caws Cenarth was started by Gwynfor and Thelma Adams in 1987 and quickly became famous for its creamy Caerffilli. But it is since their son Carwyn took over and created new cheeses that we have seen the appearance of Perl Wen, amongst others.

Literally meaning ‘white pearl’, Perl Wen is a creamy, Brie-style cheese that uses the dairy’s traditional Caerffilli recipe at its base. This gives Perl Wen attributes from both cheeses; the soft texture of Brie, with a fresh, lemony centre that is quite unique. It can be eaten at almost any age but as it ripens the paste develops a darker tinge and the flavour becomes richer.

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Cheese has been made at Sgriob-ruadh (pronounced Ski-brooah) Farm, for over 3 decades, since it was restored from a ruin by the Reade family in the early ,5 ( ' eighties. Regarded by many as the daddy of Scottish cheese, it is made CASHEL using traditional techniques and theBLUE freshest milk. An unpasteurised, natural and uncoloured cheese, a lot of its characteristically strong, tangy flavour is

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Beechmount House and farm in County Tipperary has been home to the Grubb family since the 1930s but it was when Louis and his wife Jane took over that cheese production began, as Jane, a food lover and former chef wanted to make use of the fresh, rich, creamy milk being produced on the farm.

Early attempts at hard, soft and fresh cheeses did not give acceptable results so Jane soon set her mind to making a blue cheese. By 1984 Cashel Blue was born and at a time when softer blue cheeses were rare, it offered a good alternative to the stronger Blue Stilton.

With a whitish paste and a marble-like blue pattern, Cashel Blue is characterful, mouth-wateringly tangy but not strong. The rind is untreated and therefore edible, if a tad saltier than the paste within.

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CAMERON MACLEAN Cam is the other side of Fresh Produce and joins us after 20 years in the industry, both in Sydney and the UK. Specialising in Modern British, Pan Asian and Fine Italian, Cam brings a wealth of experience and knowledge to our ranks after having worked at many fine establishments including Mezzaluna (Sydney), Sous-chef at Eight Over Eight (Chelsea) and Oxo Tower and Head chef at the Pearsons Arms in Whitstable. Feel free to pick his brains about anything at all, he will be happy to help.

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PRODUCT NEWS £24.95 per box

£1.69 per 500g bag

(single flavour)

£28.45 per box

Molino Spadoni Instant Polenta

Masdeu Macarons x336

The mill in Coccolia, Italy which has been grinding wheat into flour since 1445, has been owned by the Spadoni family since 1923 and today Molino Spadoni is the leading name in the Italian market for flours and special mixes. Producing a great range of topquality products for both home and professional use this instant Polenta is another fine example of how they keep up with the evolving demands of modern consumers. Precooked cornflour, it takes just two minutes to prepare and gives and excellent yellow polenta. Great quality product with a good shelf life.

These macaron bases from Spanish company Masdeu give you the freedom to create attractive, delicious and consistent macarons when time is of the essence, simply choose your filling, prepare the macarons and serve within 5 hours. Perfect for both sweet and savoury fillings. Pictured are violet, but cocoa, neutral, berries, orange, pistachio and an assorted box of six flavours are also available. Each pack contains 336 pieces.

(assorted)

Within the large estate, 50 acres of its finest land is home to a part of the business that is producing a wonderful variety of specialist potatoes.

When Tom first took the helm potatoes were already being grown on the land, but at a loss as they were all being shipped off to supermarket packers. In order to turn the business around, Tom changed

Shetland Black

the ethos by which it was run and decided that he wanted to supply local people with local potatoes and set about selecting and growing varieties that he knew would be popular, as well as a few of his own favourites. Since then the business has not only recovered but flourished and Morghew now grows 20 varieties from classic mashing, chipping and roasting types, to exotic varieties of varying colours and textures.

Whatever your need there is a potato that fits, so if you would like to find out more, call Cam or Howie in our Fresh Produce department on 01580 213355, who will be happy to help. Below is a guide to the wonderful varieties available from us here at Turners.

Red King Edwards

please note..

Pink Fir Apple

S&B Wasabi Tube

S&B foods have been established since 1949 and in 1972 became the first company to develop a preprepared Wasabi in a tube which they launched onto the Japanese market. S&B closely controls the life cycle of their Wasabi from seedling to finished product ensuring an end results that is as close to the taste of freshly grated Japanese Wasabi as possible.

As Wasabi reaches its peak of flavour a few minutes after it has been grated, mix with lemon juice to reactive the Sinigrin and bring it back to life.

In the quiet tranquillity of the Kentish countryside, lies the 1800 acre Morghew Estate. Close to the town of Tenterden the estate that dates back over one thousand years is now owned by Tom Lewis, who took charge in 2001.

ALL MORGHEW POTATOES ARE PRE-ORDER DAY 1 FOR DAY 3

£12.00 per 5kg box

A spectacular potato whose popularity in restaurants and at dinner parties has grown enormously over the past few years. They have a unique nutty flavour, white flesh and a waxy texture. They are great boiled, steamed, fried or baked skin on.

£22.00 per 25kg box

A red version of the traditional King Edward potato. If steamed or boiled, the skin’s red colour is substantially retained. Although the flesh is white, the skin is a bright red.

Also excellent for roasting and baking.

Yukon Gold

Highland Burgundy Red

£25.50 per 10kg box

Highland Burgundy Red has a fairly conventional looking red skin, but the flesh inside is as red as a beetroot. Fairly floury, they make dramaticlooking chips and mash.

£25.00 per 10kg box

La Ratte

£12.50 per 5kg box £25.00 per 10kg box

£25.00 per 25kg box

A lovely buttery golden potato with thin eye free skin and yellow tinged flesh. Excellent for mashing, frying, baking and making the most delicious roast potatoes.

A very dark blue skin (which appears almost black) with a pale yellow flesh. It has a dry, floury flesh and a buttery, attractive taste. the dryness of the texture is ideally suited to soaking up sauces and gravies.

A small salad potato with a unique nutty flavour and smooth, buttery texture. Also known as Asparges, they are a favourite of French chefs and ideal for roasting and boiling.

£2.10 per 43g tube

Salad Blue Vitelotte

£16.25 per 5kg box

This striking purple fleshed potato is also known as French Truffle. The purple colour is retained best when the potato is steamed. Vitelotte have a nutty chestnut like flavour and also contain anti-oxidants.

Nicola

£14.00 per 25kg box

A a simply superb sweet nutty taste and a very waxy texture. Nicola are grown on the very best soil on the Morghew Estate - ground that formed the riverbed of the Rother before it was diverted away from Morghew Park in the 1600s.

£15.00 per 5kg box

This variety has a deep blue skin and an equally deep blue flesh. Has a floury texture and makes the most striking blue potato wedges, chips and mash. The mash is often piped on top of shepherd’s pie or similar dishes to give a distinctive appearance.

T U R N E R S F I N E F O O D S · 01580 212818 · turnersfinefoods.com

3

NEW Discoveries 28 DAY AGED RIB EYE 3KG

We are adding new products all the time. Here is a selection of what has arrived this month:

£17.80 per kg

Dry-aged, boneless rib eye of beef from John Penny and Sons. Great roasted whole or cut into steaks, expect to get around 15 steaks of around 200g each.

WESTCOMBE FRESH RICOTTA

Pre Order Please Ask

Created as a result of not wanting to throw away the perfectly good whey left over after production of their famous cheddar, Westcombe Ricotta is fresh and light with a creamy, slightly grainy texture, a pleasant saltiness and rich dairy flavour. Unlike many other ricottas no milk £10.83 is added. per 1.5kg

WHOLEMEAL SPELT FLOUR 20KG An ancient relative of modern wheat, spelt was widely grown by the Romans. This stone-ground, unbleached 100% wholegrain spelt flour has complex flavours and bakes a delicious loaf. £48.95 per 20kg bag

BABY BARKHAM BLUE

A popular seasoning in Australia, chicken salt is a blend of various different herbs and spices and of course kosher salt. Of course it is superb on chicken but also great on chips, potatoes other meats and seafood. Mixed in our very own prep rooms.

A 300g version of the award winning Barkham Blue from Two Hoots Cheese. Covered in the same attractive natural mould ripened rustic rind and with the deep yellow moist interior with green-blue veining, it has a rich blue taste and smooth buttery melt in the mouth texture. £4.25 per 225g tub

IBERICO PALETA 3KG

£51.86 per kg

Cut from the smaller front leg of the famous cerdo iberico, Paleta has a shorter maturing time and a sharper more intense flavour. The meat is slightly firmer and the colour darker than Jamon and it is often favoured for tapas dishes.

KOKO DAIRY FREE

Now a multi award winning company who pride themselves on the fact that even though they have grown substantially and have been knocking on the door of the biggest players in the crisp market for some time, they have been able to retain the ethos and personal touches that you would expect from a small artisan producer. You only need take a look at the back of a packet to find out which of their expert fryers produced that bag. This personalisation is just a small part of the

@Turnersff

turners.finefoods

£4.60 per 50g

thinking at Burts, where the quality and freshness of the ingredients matter and every possible step is taken to guarantee the consumer gets the perfect crunch every time.

Only small batches of their locally sourced potatoes are hand cooked at a time. This allows the oil to reach the correct temperature quicker, thus meaning less oil is absorbed by the crisps.

They are then sent through “Buddy” their natural flavour tumbler which evenly distributes the flavourings so that each crisp is as tasty as the next. To absolutely make sure that satisfaction is guaranteed quality tests on weight, colour & crunch and smell & taste are done every 7-10 minutes.

Burts are a welcome edition to our product range, see below for the flavours available from us now.

turnersffoods

HOW TO ORDER CALL 01580 212818 EMAIL SILVERSTAR@TURNERSFINEFOODS.CO.UK

turnersfinefoods.com

£23.90 per 750g pack

Granules of wheat and potato air bag can be used as a topping or a coating to give a potato crunch to your dish.

It pops like popcorn with an intense potato flavour. Scan the QR code to watch a video of how to make it.

A decorative but tasty edible leaf that originates from the coasts of tropical America and Asia.

Crunchy texture with a salty, slightly bitter taste.

A good combination with meat and mushrooms as well as fish and shellfish.

£1.58 per 1 litre

he late nineties is when the Burts Chips team, headed by Richard and Linda Burt began their journey to create the perfect crisp and it all started with a single chip fryer in a small Devonshire factory. On April Fool’s Day 1997 the first batch was made and since then Burts have gone from strength to strength.

SOSA AIR BAG PATATA

KOPPERT SALTY FINGERS

Made from freshly pressed coconut milk, Koko is a dairy and animal free alternative to milk. A family owned company, with their own groves in Indonesia, fresh ripe coconuts are packed within hours so the product is of the highest possible quality.

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300g each £25.73 per kg

CHICKEN SALT

Remember that our customer service team is here 24 hours a day during the week, till 4pm on a Saturday and from midday onwards on Sunday (an answerphone service is in operation out of hours). So whatever time of the day or night you need to place your order, there will always be a friendly voice at the end of the phone, who will be happy to help. Please be aware that at peak times (from 10pm onwards) our phone lines can become extremely busy, so if you are able to place orders before 10pm then you will have more chance of getting through at the first attempt.

DELIVERIES We deliver daily, Monday to Saturday and our vans leave us between 2am and 7am, depending on the journey. All routes are fixed so you can expect your delivery at or about the same time every day.

We do not operate a minimumorder policy.