ISSUE 7 - March / April 2014
FORK KNIFE SPOON
MORE NEW RANGES
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AND FRESH GOINGS ON
As the seasons change, so new fresh produce comes into season. Talk to Howie and Cam about what they can offer you for your menu. • 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. Definitely very proud of this edition of our newsletter, packed with some great suppliers, great products and more new developments. The cheese side of our business is where we started and our “Home Talent” feature highlights some of our favourites from Britain and Ireland. If you’re looking to introduce new cheese or revamp your cheese range, our resident expert Greg James is always available. 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. Also don’t miss our great introductory offer as we welcome Burts Crisps to our product range. 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.
Toby x
TRY OUR
NEW PREMIUM
BRITISH FARMED
1.5KG PACKS 18 SAUSAGES p/PACK
BREAKFAST
CUMBERLAND 6’s
SAUSAGE
T U R N E R S F I N E F O O D S · 01580 212818 · turnersfinefoods.com
100%
£5.25 P/KG
NTENT 70% MEAT COSI S NATURAL CA NG
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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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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 there 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 Friesian-Holsteins 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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from a ruin by ,7$ the Reade / family in the early eighties. Regarded by many as the daddy of Scottish cheese, it is made using traditional techniques and the freshest milk. An unpasteurised, natural and uncoloured cheese, a lot of its characteristically strong, tangy flavour is attributed to the cow’s feed being supplemented with grain from the nearby malt whisky distillery at Tobermory. In terms of appearance, the lack of any added colouring gives Isle of Mull a whiter, almost ivory colouration and from time to time some blue veining can develop in cheeses of especially rich maturity.
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Sgriob-ruadh (pronounced PERL Ski-brooah) Farm, for over 3 decades, since it WEN was restored
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Beechmount House and farm in County Tipperary has been home to the Grubb family since the 1930s but it is since Louis and his wife Jane took over that cheese production began. From a desire to make use of the fresh, rich, creamy milk, Jane, an avid food and lover 6 1 ' in the former chef put the wheels in $motion early 80s. 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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This month we look at four fine examples of British and Irish cheesemaking. If you would like to discuss ideas for your cheeseboards, feel free to give Greg James a call on 07872 : ) 5 500847.
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WHO TO ASK?
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...
HOWARD NOTT
CHRIS MOORE 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.
2
With 23 years experience including nine years at Newick Park Hotel, where he achieved 3 AA rosettes, 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.
T U R N E R S F I N E F O O D S · 01580 212818 · turnersfinefoods.com
1.2kg large £12.95 p/kg
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, salami, 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!
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.
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
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300g each £25.73 per kg
CHICKEN SALT
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 with 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 BELLOTA PALETA 3KG A boneless shoulder from the famous acorn-fed 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. £51.86 per kg
KOKO DAIRY FREE
£1.58 for 1 litre
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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SOSA AIR BAG PATATA
£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.
KOPPERT SALTY FINGERS 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.
£4.60 per 50g
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3
PRODUCT NEWS £24.95 per box
£1.69 per 500g bag
(single flavour)
£28.45 per box
Molino Spadoni Instant Polenta
Masdeu Macarons x336
Originally founded in 1923, Molino Spadoni is the leading name in the Italian market for flours and special mixes. Producing a great range of top-quality 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. This precooked cornflour takes just two minutes to prepare and gives an 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
ALL MORGHEW POTATOES ARE PRE-ORDER DAY 1 FOR DAY 3
Pink Fir Apple
£12.00 per 5kg box
A spectacular potato which is enourmously popular in restaurants. They have a nutty flavour, white flesh and a waxy texture. They are great boiled, steamed, fried or baked skin on.
Shetland Black
S&B Wasabi Tube
In 1972 S&B became the first company to develop a preprepared Wasabi in a tube to the Japanese market. They closely control 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.
please note..
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
£22.00 per 25kg box
A red version of the traditional King Edward potato, with a white flesh. If steamed or boiled, the skin’s red colour is mostly retained. 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.
La Ratte
A small salad potato with a smooth, buttery texture. Also known as Asparges, they are a favourite of French chefs and ideal for roasting and boiling.
Vitelotte
£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. £25.00 per 10kg box
£12.50 per 5kg box £25.00 per 10kg box
£2.10 per 43g tube
Salad Blue £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 chestnut like flavour and also contain anti-oxidants.
Nicola
£14.00 per 25kg box
A simply superb sweet nutty taste and a very waxy texture. Nicola are grown on the very best soil on the Morghew Estate.
HOW TO ORDER CALL 01580 212818 EMAIL SILVERSTAR@TURNERSFINEFOODS.CO.UK
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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.
£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.
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.