Fork knife spoon oct 004 h&j

ISSUE 4 - November 2013

FORK KNIFE SPOON

01580 212818 · turnersfinefoods.com

NEW VANS

GROWING FLEET

The three types of Peugeot vans in our fleet sporting livery with our new branding.

NEW IMAGE

• WITH THE ARRIVAL of Autumn over the past few days, we’ve seen cold mornings and dark, dark evenings returning to Goudhurst. Trade has held up reasonably well as chefs have moved on to richer, heavier menus and our retail customers have brought out more of the seasonal goodies that herald winter. On the farm here, the apples and pears have all been picked and many tucked away in coldstores for sale in the New Year and the fields and orchards are beginning to thin out.

The first batch of new vans have been signwritten and we’re very happy with the new livery that shows our new and clearer branding. As a family business, the word branding was always something we smiled at but since Alex, who’s also producing this newsletter, joined us in the summer we’ve seen things looking much simpler and cleaner. Lots of positive comments from customers and enquiries from prospective new customers who’ve noticed us now.

The new Cold Store 1 is fully functional and many customers will already have spoken to Cameron, who is working with Howie on our specialist and fresh produce side. Great feedback from customers to what the guys are doing and more to come over the coming weeks. New and returning products are also catching the eye here at Goudhurst, both for chefs and for retailers. The Pastry Room range detailed on page 2 is brilliant and we’re also really happy to see the seasonal return of the ever popular Vacherin

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

Mont d’Or; the one we shared in the office for lunch on Wednesday lasted less than a minute! More products from our friends at Orexis, brilliant goat’s cheese from Gloucestershire and a little reminder on the back page that we hold lots of chefs’ sundries in stock for next day delivery.

As we begin the build up towards Christmas, the first deliveries of puddings are due in next week from Cole’s in Saffron Walden and our warehouse teams begin to reorganise spaces to accommodate more seasonal lines. We hope that as things pick up pace the next few weeks are successful for you all. Here’s hoping for a busy (and snow free) Christmas.

Toby x

OH CRUMBS! HERE at Turners, we are one of the first wholesalers to take on the range of the new Pastry Room products that offers a departure for the way pastry is prepared in kitchens.

THE Pastry Room started trading this year to help chefs produce delicious pastry. The company supplies a number of recipes for use in restaurants in the form of a freshly frozen pastry crumbs and crumbles.

The range has been developed by Colin Rich, co-founder of the business. Colin is a pastry chef and is used to working in busy and hot kitchens. He said ‘The constant challenge is finding space to weigh ingredients, stop fats melting mid production, squabbles for dough space in the fridge and waiting for pastry to rest. Making pastry to cover days-off to ensure diners get the same quality pastry every service is a challenge. Two day old dough, although well rested, is just not the same’.

The freshest pastry is at the point that water or liquid is added to the dough. The Pastry Room has developed classical pastry dough recipes that hold very low temperatures during production without refrigeration. The result is a frozen, free flowing pastry crumb to which you add water or egg. Just mix, roll and use instantly.

The pastry rises from -18oC to + 3oC and holds its cold temperature whilst you go to work on it.

The Pastry Room supply a range of respected kitchens across the UK and look forward to many more chefs adopting this innovation. Anything that speeds up pastry production, guarantees consistency, respects pastry heritage and gives customers delicious pastry to remember has to be worth consideration.

The Pastry Room prides itself on sourcing the best ingredients and producing sustainably. 70% of the ingredients come from local producers and all products are created in a 100% solar powered production facility in rural North Lincolnshire. All ingredients are from the UK, except lard. They use ‘Strutto’ from Milan, which is rendered from the pigs that produce Parma Ham. It’s the best there is for pastry. All their water comes from a safe source water bore hole on site and we recycle all our packaging.

Managing Director John Hendy stated ‘We are delighted to be working with a progressive business such as Turners and look forward to introducing our products to the market’ We were at The Restaurant Show in London at the beginning of October and received a large number of requests from Turners customers.

£11.95/kg

BAROMAR

£11.95/kg

LYNCHETTS

£4.95/ea (250g)

For info call your ACM Steve Hardcastle on 07712 895232 or email steve@turnersfinefoods.co.uk For other enquiries call Greg James on 07872 500847 or email greg@turnersfinefoods.co.uk

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

£11.49 2.25kg

All Butter Sweet Pastry Crumb

Butter Short Crust Pastry Crumb

£11.49 2.25kg

£10.03 2.25kg

All Butter Sweet Crumble Topping

Butter Puff Pastry Crumb

£8.50 2.25kg

PLUMPTON COLLEGE: Cheese of Distinction LORDS BURGH

HOW THEY STACK UP

£11.49 2.25kg

Suet Pastry Crumb

Plumpton College in Sussex have come up with a great range of Artisan cheeses, using both modern and traditional techniques to great effect. Proving a very popular choice on cheeseboards around the country.

WOODSIDE

£4.95/ea (250g)

Mountains OF GOLD

Like an absent friend, it is with great fondness that we see the yearly return of Vacherin Mont D’Or to our shelves.

The much treasured unpasteurised cheese of the French Jura mountains has been created since the 18th Century using the milk of the Montbeliarde breed of cow, fed only grass and hay, resulting in a very rich milk, high in protein and fat, perfect for making Vacherin. This glorious example of the art of cheesemaking became Appellation Origin Protected in 1996 and is available from September until May, with the peak of the season being from early November until the end of April.

Its seasonality stems from the quantities of milk the Montebeliardes are able to produce through the Autumn and Winter months being insufficient to create the larger cheeses also made exclusively from the milk of these cows, such as Comté. So once the summer ends, so does Comté production, and as the first frosts appear the cows are led down from the mountains and so the Vacherin season begins.

Once the cheese has been made, it is hand wrapped in a strap made of locally grown Spruce, soaked in brine. This not only helps the cheese maintain its shape but infuses it with bags of rich, slightly sweet, woody flavours. The Cheeses are then aged in caves on Spruce boards for a minimum of 21 days, where they are turned several times, washed and salted, after which the young cheeses are put into their wooden boxes and left to ripen until ready. In this time the magic happens and they transform into the beautifully runny cheese with the undulating exterior we see when we crack open the box.

500g - £6.58 800g - £12.25 3kg - £36.42 (£12.14 per kg)

We are happy to be holding stock of these treasures from the Sapin brand of Fromagerie Napiot in sizes of 500g and 3kg. A size of 800g is also available for pre-order, so if ordered by Monday of week 1 you can expect delivery on the Friday of week 2.

To order call 01580 212818 or contact Greg on 07872 500847

NEW Discoveries

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

SOSA PROTEMPURA

£1.95 /454g

£7.80 per 300g

Creates a light crispy batter for tempura dishes. After mixing the batter combine with a cream whipper and C02 to create a superbly aerated batter that is ultra light.

bragg liquid aminos

£8.85 per 473ml bottle

A Certified NON-GMO liquid protein concentrate, derived from soy-beans, that contains 16 essential and non-essential Amino Acids in naturally occurring amounts.

belvoir cordials

£3.45 per 800g tin

brover whole mini apricots

Panella Sugar Unrefined, whole cane sugar from Central America, obtained from the boiling and evaporation of sugarcane juice.

A very popular item in the run up to Christmas, get in touch to place your orders for one of the true delights of the dairy industry.

Whole Moroccan mini Apricots in a light syrup. Net weight 850g, Drained weight 480g.

Imported from France.

Marinated Miniature Figs

Gochujang hot red pepper paste

£6.75 per 600g jar

Delicious miniature figs marinated in a rum and white wine syrup. Great with cheese, yogurt or ice cream.

pumpkin pie filling

£2.73 - £2.98 each

Range of naturally delicious cordials made using traditional methods. Apple, Plum & Cinnamon; Elderflower; Honey, Lemon & Ginger; Raspberry & Rose and Rhubarb & Strawberry available.

£2.99 per 823g

Contains pure pumpkin and a blend of traditional spices and sugar. Add eggs and evaporated milk, pour into an unbaked pie shell and bake for the perfect pumpkin pie.

Savoury and pungent fermented Korean condiment made from red chilli, glutinous rice, fermented soy-beans and salt. Believed to have been first used in Korea in the late 18th century.

£1.50 /200g

£5.30 /1kg

yopol powdered yoghurt

£15.50 per 400g

Brings a unique flavour to all preparations where it is hard to use fresh yoghurt. Great mixed with freeze dried fruit, crunches, biscuits and other doughs.

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

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SCOTT CARSLAW is to Turners what David Fairclough was to Liverpool in the 70’s. He is one of our Supersub drivers!

Ironically though, one of Scott’s pet peeves is people that don’t stop talking about football...so we’ll move on.

Scott has been with us for three and a half years and his duties as a Supersub include covering rounds when the allocated driver is either on holiday or sick and also some light warehouse work when required. He states the best thing about working for Turners as the busy but friendly working environment and loves the fact that everyone knows each other.

In a former life, Scott has delivered for a beer company, done garden maintenance and worked as a green keeper on a nine hole golf course. He still tries to get his

Int rod uc ing

Scott

clubs out and play the odd round when he gets time.

Scott has a passion for all things VW. If he isn’t fixing his VW camper, which he hopes to one day drive to Italy, then he enjoys going to as many VW shows as he can. Whatever he is doing, Scott does it while listening to music, even when he is walking his two dogs.

As a true career man and devoted to the Turners cause, in the future Scott would hopefully like to hold a managerial role here, but if he wasn’t working with us he could see himself working on the greens of a golf course once again.

If Scott was a superhero he would want to have the power to conjure a cup of coffee from thin air... a skill we all wish you had too Scott!

PRODUCT NEWS

STOCK ITEMS

79p each

300g pyramid £6.00 each

Available in 1kg tubs

Orexis Fresh Baba Ganoush This smoky Baba Ganoush comes fresh from the company Orexis who are one of the leading manufacturers of chilled, ready to eat dips, sauces and sandwich fillings, mainly with a Mediterranean influence.

Made from only the finest and freshest ingredients, this Aubergine dip is a great alternative (or addition) to Houmous on your mezze platters, served with warm flat breads or toasted pitta.

Also available from Orexis: Houmous, Taramasalata and Tzatziki.

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Cerney Ash Cheese

Chafing Dish Fuel

Beautiful multi award-winning goat’s cheese pyramid from the village of North Cerney in Gloucestershire. Hand made using unpasteurised milk and vegetarian rennet, its appearance is finished with a covering of black ash and sea salt.

The texture is curd-like and fluffy and the flavour has hints of citrus and almond.

A must for all you caterers out there or if you need to keep food hot for extended periods of time. Gel chafing dish fuel from Lumea delivers reliable, safe, high heat so food is kept at the required temperature and you get customer satisfaction.

Made by Marion Conisbee-Smith, the recipe dates back to 1983 when it was developed

by Lady Angus using traditions of Valencay cheese from the French Loire valley.

turners.finefoods

Can be used in most food and beverage heating units including beverage urns, soup tureens and chafing dishes.

Lasts up to 3 hours

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

turnersfinefoods.com

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.