Christmas | Harlech Foodservice

CHRISTMAS 2017 product guide

seasonal inspiration this

CHRISTMAS Christmas is a time for celebrating love and friendship; a time of goodwill and generosity. Food and entertaining is very much a part of that celebration; from big family get-togethers to office parties and Christmas drinks, it’s an incredibly sociable time of year.

The food we choose for these special occasions needs to reflect the warmth and goodwill of the season; tasty canapés, succulent meats, tempting side dishes and delicious desserts that bring the spirit of Christmas to the table.

We’ve collated a wide range to inspire and uplift your festive menus using some of the best products available, from the superb Brandy & Herb piping pâté for your canapés or starter course to the new 2017 Callebaut Mona Lisa décor range to make those luscious desserts even more spectacular.

Visit us online at harlech.co.uk to see up to date offers, view our other bespoke 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!

VEGETARIAN LINES

GLUTEN FREE

NEW PRODUCTS

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.

BUFFET and starters selection

list k c e Ch 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

Vegetarian

Fish & Shellfish

Pâté & Terrine

Canapé

Pastry Products

Quiche

Caviar

Meat

42681

Cooked Drumsticks 2-3 oz

87660

Roasted Hot Spicy Chicken Wings

4723

Mini Duck Spring Roll

43802

Fish & Shellfish

1x20 1x1kg 90x20g

42681

9107

Prawn Twisters

1x800g

Prawn meat marinated with herbs and garlic, hand rolled in a crispy spring roll pastry. 22-25g per piece. Deep fry. Average 34 pieces.

42241

Popcorn Shrimp 51-60

5x1kg 23562

Salmon & Dill Gourmet Fish Cakes

24x114g

Average 122 prawns. Raw, peeled, undeveined prawn coated with traditional breadcrumb.

19104

Thai Cod Gourmet Fish Cakes

24x114g

9107

1764

Salt & Pepper Squid

42241

5x1kg

Pineapple cut squid chunks with a salt and pepper coating.

Average 50 pieces.

3417

Shredded Hoi Sin Duck Meat

8125

Chinese Pancakes

7580

Fresh Chipolata Sausage

3417

1x1kg

15223

1x10

2154

Panko Breaded Squid Rings

6x700g

43802

Smoked Salmon Slices

1x200g

36667

Smoked Peppered Salmon

15x100g

22192

Smoked Salmon Side D-cut

1x1kg

Smoked salmon side, deep skinned & sliced. Ave 50-60 slices.

1x1kg

2494

7580

Plain Mussels (bag)

1x454g

Mussel meat off the shell.

15223

Thai Cod and Prawn Fishcakes

24x114g

1288

Plaice Goujons

10x450g

4880

Luxury Prawns

4822

Value Prawns

1x2.5kg 1x2kg

01766 810 810 | sales@harlech.co.uk : 5

6189

Canapé

Flower Cuppy Pastry

8310

1x140

Ready to fill product in neutral for aperitif. Flower shaped, golden yellow colour, crispy structure. Canapé pastry 5cmx1.2cm.

59146

1796

Vegetarian Canapés

1x54

Burger, coriander cream, mangetout peas, teriyaki sauce, sesame seed; Tomate financier cake, ricotta cream, mozzarella balls, marinated tomato; Spinach cake, mascarpone cream, broad beans, mangetout peas; Vegetable club sandwich; Onion cake, raspberry mascarpone mousse, walnuts, cranberries; Blini, spiced cream, grilled and marinated peppers.

4726

Se rvin g Su gge sti on Sm oke d Sa lmo n Slic es on pa ge 5.

3368 1796

Chicago Style Canapés

1x48

Thaw'n'serve canapés. 6 of each. Artichoke and tomato on white bread; Blue cheese, fig and pear on walnut bread; Prawn, basil-flavoured cheese and tomato mini brioche; Vegetables on Nordic bread; Smoked salmon, lemon-flavoured cheese and cucumber mini brioche; Smoked trout and cucumber on black bread; Mandarin and prune with smoked duck on white bread; Ham, fig butter and pistachio on olive bread.

3368

Cocktail Blinis

2123

20x90g

Made with Sharpham Park organic spelt flour giving a gentle nutty flavour. Delicious with any of the Patchwork pâtés.

75220

Canapé Assortment

1x226

An assortment of canapés 3.5-4cm. 4 different shapes tartlets, iris, flower cuppy and mini coquile. Neutral, ideal for a party of 40-60 people.

6 : Harlech Foodservice

Vegetarian

3368

59146

4726

Breaded Baby Camembert Rounds

10x50g

8310

Garlic Crumb Breaded Brie Wedges

24x36g

2123

Garlic Breaded Mushrooms

1x900g

2600

Melon Balls Mixed Frozen

1x450g

7760

Pâté De Champagne

1x850g

Quich

Smooth chicken liver pâté.

4536

Brandy & Herb Pâté

e

1x450g

Chicken liver pâté with brandy and herb. Made in Wales.

3698

Cointreau & Orange Pâté

3766

Cheese & Onion Quiche

1x12"

37285

Mediterranean Vegetable Quiche

1x12"

2672

Quiche Lorraine & Crispy Bacon

1x12"

2983

Quiche Welsh Cheese & Leek

37040

Mini Quiche Selection

4x450g

Chicken liver pâté with Cointreau and orange. Made in Wales.

78712

Pate & Terrine

1x24pp 5x25

A selection of mini quiches. Fully baked. Quiche Lorraine, Goats cheese, Mushroom and garlic, Cauliflower and broccoli, Salmon & Dill.

16844

78712

Brussels Pâté

1x500g

Brussels pâté is made primarily from pork liver and can be used on toasts, breads or in meat-based dishes.

66024

Duck & Orange Pâté

1x500g

Pork liver pâté with duck and orange flavours, an ideal partner for crusty bread.

3698 9238

66024

Pheasant & Chanterelle Terrine

1x1kg

16844

Salmon & Watercress Quiche

1x10"

74816

Spinach & Feta Quiche

1x10"

2104

Tomato & Basil Paste Quiche

1x12”

A great combination of pheasant meat and chanterelle mushrooms 20%.

01766 810 810 | sales@harlech.co.uk : 7

55433

Pastry Products

Edible Spoons

Spoon shaped product in Foncage dough, golden brown in colour with a crispy structure. 3x6x5cm for canapé.

1389

1079 1389

3" Sausage Rolls Unbaked

1x60

1079

Classic Pork Pies Unbaked

40x145g

73542

Buffet Cheese Onion Rolls

4x100x14g

15533

Buffet Chorizo Sausage Rolls

4x100x14g

42385

Buffet Sausage Rolls

4x100x14g

17503

Mini Steak & Ale Pies

60x30g

54701

Mini Chicken, Bacon & Leek Pie

60x30g

62794

Mini Savoury Croissants

2015

Jus Roll Cocktail Vol-au-Vent

7846

Fig & Goats Cheese Parcel

7541

Pork Pies Baked Buffet

144x31g 1X60 25x30g

9400

6x6x70g

7846

Caviar

Arenkha Faux Caviar

88546

Lumpfish Caviar

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.

Soups

1x55g

Arenkha is a unique product made from herring roe, with an exquisite flavour and texture not unlike caviar. Can be used in canapés, pasta, salads and even hot sauces.

8 : Harlech Foodservice

88546

2015

8654

55433

8654

1 x 84

1x100g

A less expensive alternative to genuine caviar. It is deliciously served as a gourmet style canapé on blinis with crème fraîche. It is also great used as a garnish.

2897

Thick Country Vegetable Soup

79434

Broccoli & Stilton Soup

1x25ptn

48639

Carrot & Coriander Soup

1x25ptn

1x2kg

BAKERY

baked and part baked bread

st i l k c Che Bread is an essential component of any meal. There’s nothing better than dunking a piece of bread in hot soup, or enjoying a toasted tea cake with a nice cuppa.

Sourdough

Petit Pain

Ciabatta

Baked Bread

Rolls

Part Baked

4412

Part Baked

d Bake

88662

Mediterranean Olive Sourdough

7539

6x400g

4412

Mediterranean Rolls

75x55g

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.

2352

Gourmet Bread Basket

7103

Ciabatta Rolls Round

40x100g

Round ciabatta roll, perfect shape and size for gourmet burgers.

10 : Harlech Foodservice

60x60g

12 each of following: Sun dried tomato & red pepper, Honey & sunflower seeds, Malt & seedy, Sage & onion, Olive & oregano.

Ready to bake from frozen.

Cr eat e a del icio us br ead ba ske t wit h our ran ge of br ead s.

7103

90x35g

Mini crusty French bread 3.5 inches in length.

Made using delicious green and black olives blended with olive tapenade.

88662

Mini Petit Pain

list k c e Ch Turkey is an essential part of most Christmas dinners. We’ve listed some of our finest turkey offerings along with the traditional trimmings.

TURKEY and all the trimmings

Turkey

Mash Potato

Pigs in Blankets

Stuffing

Yorkshire Pudds

Cranberries

Roast Potatoes

Parsnips

sweet potato and cranberry

FALAFEL Ingredients:

• • • • •

1 sweet potato, peeled and cut into big chunks 400g can chickpea, drained 200g ready-cooked vacuum-packed chestnut 1 large egg ½ tsp chilli flakes

12 : Harlech Foodservice

• • • • • •

2 tsp cumin seed 1 garlic clove Small pack coriander, roughly chopped, plus a little more to serve.

85g cranberry, defrosted if frozen and halved if you have time 4 tbsp vegetable or sunflower oil 150g pot creamy Greek-style yogurt

Method: 1. Put the sweet potato into a microwave-proof bowl, add 1 tsp water and cook on High for 2 mins. Mash in a large bowl.

2. Put the chickpeas and chestnuts into a food processor and pulse until well chopped but not pasty. Tip on top of the sweet potato, then add the egg, spices, garlic and coriander. Season generously and mix well with your hands. Add the cranberries. Shape dessertspoon-sized balls of the mix into 20 or so patties. Can be made ahead and chilled for up to 3 days.

3. Heat 2 tbsp oil in a large non-stick frying pan. Fry half of the falafels for 2 mins on each side until golden. Lift onto kitchen paper to drain. Repeat with the second batch. Can be made up to 2 days ahead and reheated. Let the falafel cool for a few mins before serving with the yogurt, plus a scattering of coriander.

13233

Turkey

8978

7082 7082

Turkey Saddle

1x3.63kg

Turkey

Poussin

Av. 300g

Boneless whole poussin filled with a cranberry and chestnut festive stuffing.

Cooked turkey saddle.

76007

13233

200g

5148

Turkey Gravy Granules Bisto

1x25ltr

Succulent turkey breast pocket filled with cranberry and chestnut festive stuffing, tied ready for roasting.

76007

8397

Turkey Butt (Prev Frozen)

6kg av

8435

4kg E`Carve Roast Turkey

1x4kg

Whole muscle turkey breast.

8978

Roast Turkey

1x2.72kg

Whole muscle turkey breast. Netted and in a roasting bag.

Cook from frozen or defrost. Bag is designed to split for browning.

01766 810 810 | sales@harlech.co.uk : 13

polenta coated potatoes and

PARSNIPS Ingredients:

• • • • • • •

1 kg large floury potatoes e.g. Desiree/Red Rooster (Maris Piper are fine if these aren’t available) 1 kg parsnips, peeled and halved lengthways 200g duck/ goose fat 50g polenta 50g parmesan Salt and pepper 1 egg, beaten

Equipment:

• • •

Large saucepans Colander Deep roasting tray

Method: 1. Peel the potatoes and carrots; cut the potatoes into 1/4 and the parsnips in 1/2. Place in cold, salted water and bring to the boil.

Cook quickly until par boiled (they need to retain their shape).

Drain in a colander and toss to give it a rough surface. At this point either freeze them (better result) or cool them entirely.

2. On the day of cooking heat half the fat in a pan and melt the other half in a deep roasting tray, if the potatoes have been frozen then allow to defrost fully). Toss in beaten egg and the polenta and parmesan mix. When they are well coated shallow fry in the pan in small batches so they are well coloured then add to the roasting tin. Cook until golden and crispy. Keep warm and use the reserved fat to baste the turkey/ finish gravy/ roast any other ingredients.

3. These potatoes should be fluffy on the inside but crispy and flavoursome on the outside.

De licio usl y cri sp y po tat oes and pa rsn ips are a pe rf ect alt ern ati ve to tra dit iona l sid es.

5154

Trimmings

29051

29051

4058

Nut Roast Slice

16x140g

An individual slice of nut roast with hazelnuts and mushroom delicately flavoured with sage and onion.

4058

Honey Glazed Parsnips

1x1kg

9263

Duck Fat Cooks & Co

1x1.2ltr

16860

1746

Goose Fat

1x350g

48342

Farmhouse Roast Potatoes

5626

Crispy Roast Potatoes

1x2.5kg

3913

Mamma's Mash Potato

1x2.5kg

7580

Fresh Chipolata Sausage

18048

1x2.27kg

1x600g

Parsnips covered in honey flavoured batter and ready to roast.

17569

Pigs In Blankets

1x1.25kg

17569

48342 3913

3946

3202

Sage & Onion Stuffing Paxo

9372

VEG Sage & Onion Stuffing Balls

160x25g

3846

Pork Stuffing Balls

160x25g

7877

Sage & Onion Stuffing

1x2kg

5154

Cranberries Dried

1x1kg

5885

Frozen Cranberries

1x1kg

9263

Cranberry Sauce

16860

4" Baked Yorkshire Puddings

1x2.5kg

1x2.5kg 4x15

01766 810 810 | sales@harlech.co.uk : 15

sprout, pancetta and leek

GRATIN Ingredients:

• • • • • • • •

1 good sized leek, finely shredded 1kg sprouts shredded 100g butter 50g flour 200ml whole milk 3 rashers good quality pancetta, finely chopped Salt and pepper Grated cheddar cheese, polenta/breadcrumbs

Equipment:

• • •

Frying pan Saucepan Roasting tin

Method:

Ev en the fu ssi est of eat ers wo n't be ab le to res ist !

1. In a frying pan melt 50g of butter and cook the pancetta until golden and crispy, then use a slotted spoon to remove from the pan and drain on kitchen paper. Sweat the leek and sprouts in the pan (there should still be butter and pancetta fat in the pan), cook until soft but with no colour. Add the pancetta back to this mix.

2. In a separate pan combine the flour and butter and cook to make a roux. Slowly add the milk until a thick sauce has been achieved. Add this to the leek, pancetta and sprout mix and cook for a few minutes to lift all the flavour off the bottom of the pan.

3. Place all of this mix in a small roasting tin and top with breadcrumbs and/or polenta and a small handful of cheddar cheese.

Bake in the oven at 180℃ degrees until the top is golden and crispy.

MEAT

the main attraction

st i l k c Che Meat is the main attraction on most Christmas tables. Choose from prime beef, pork or lamb along with speciality meats.

Turkey

Chicken

Prime Beef

Duck

Pork

Gammon

Lamb

Speciality Meats

ey Turk

4064

Rump Steak 12oz

1x12oz

3241

Rump Steak 16oz

1x16oz

3740

Sirloin Steak 8oz

1x8oz

8978

Turkey Breast Easy Carve Raw

1x2.72kg

9299

Sirloin Steak 10oz

1x10oz

8435

Turkey Breast Easy Carve Raw

1x4kg

4041

Sirloin Steak 12oz

1x12oz

7082

Turkey Saddle Boneless Cooked

1x3.63kg

2357

T Bone Steak 14oz

1x14ox

7246

T Bone Steak 16oz

1x16oz

9602

Ribs Whole 4 Bone Beef

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

Prim eB

eef

4620

Fresh Lamb

2357 8188

Fillet Steak 8oz

1x8oz

4173

Rib Eye Steak 8oz

1x8oz

3163

Rib Eye Steak 10oz

1x10oz

9876

Rib Eye Steak 12oz

4747 4620

1093

Leg of Lamb Boned & Rolled

per kg

3611

Leg of Lamb Boned & Rolled Welsh

per kg

1x12oz

4345

Rack of Lamb French Trimmed

per kg

Rump Steak 8oz

1x8oz

5069

Rumps of Lamb

per kg

Rump Steak 10oz

1x10oz

9735

Shoulder of Lamb Boned & Rolled

per kg

18 : Harlech Foodservice

1093

4620

Fresh Pork

1124

Belly Pork Bone in Whole

1032

Belly Pork Squares

9343

Leg of Pork Boned & Rolled

per kg

1582

Loin Pork Boned & Rolled

per kg

8447

Loin Pork Boned & Rindless

per kg

1582

per kg 400g av

LAMB with marjoram mash Ingredients: THE LAMB

• • • • • • • •

1 lamb rump per person, trimmed and scored 1 small leg/shoulder of lamb 1 bulb garlic, halved 100g flour 1 egg 100g panko breadcrumbs 1 ltr good quality lamb demi-glace/ stock Small handful of fresh pea shoots

THE ONION PUREE

• • • • •

1 kg white onions 250g unsalted butter 100ml double cream 100ml chicken stock Salt and pepper

THE PEA PUREE

• • •

250g frozen peas 1 ltr good quality chicken stock Salt and pepper

THE VEG

• • • •

1 ruby beetroot 1 golden beetroot 1 radish 1 thai shallot/round shallot

THE MARJORAM MASH

• • • • • •

2kg maris piper potatoes 500ml whole milk 100ml double cream 250g salted butter 4 sprigs marjoram Salt and pepper

THE LAMB

Place the leg of lamb in a hot skillet to seal on all sides. Place in a deep pan with the garlic and rosemary, cover with tin foil and bake in the oven at 160c for 1.5 hrs. Remove from the oven, drain roasting juices and keep in fridge. Place back into the oven for 1.5 hrs until the meat is tender and shreds. Remove the meat, separating the crispy bits (for later use). Allow to cool. Season the room temp lamb rump with salt and pepper. Place fat side down in a pan and cook until fat is rendered and golden, seal the lamb and pop into a 180c oven for 8-10 mins. Remove and rest on a carving board for 5 mins, it should be pink in the middle (65c on a temp probe). Cut into two pieces and place on some piped mash. Take the lamb shoulder and mould into small sausages. On three separate trays place the flour, eggs and breadcrumbs. Roll each in the flour, then egg, and then breadcrumbs.

In a deep pan roast the crispy bits until dry, add the stock/demi glace and cook until a thick sauce coats the back of a spoon, pass through a fine sieve lined with a muslin cloth. Get the roasting juices (removing the layer of fat) and melt the jelly into the sauce. Keep warm but do not boil.

THE ONION PUREE Finely slice the onions and place in a heavy bottomed saucepan over a medium heat. Stir until golden and add butter. Add the cream and stock (add more stock if too thick). Place in food processor, blending until smooth. Season and keep warm.

THE PEA PUREE Place the frozen peas in a blender and bring stock to boil. Start blending, add the boiling stock. Blend until a smooth puree is formed. Season and keep warm.

THE VEG Bring some stock and butter to boil and cook the beetroot and onion in this emulsion. Drain onto kitchen paper. Cook the beetroot until soft then cut them into 5mm thick slices. Peel the shallot and cook quickly for 2-3 mins so it stays crunchy.

THE MARJORAM MASH Place the peeled, chopped potatoes into salted, cold water and bring to boil. Cook until soft, drain and push through a ricer.

Combine the milk, cream and butter and bring to boil. Add the milk mixture a bit at a time to the potato over a low heat and cook until well combined. Add the marjoram and season. Place in a piping bag, wrapped in a tea cloth and keep warm.

01766 810 810 | sales@harlech.co.uk : 19

Gammon

Marrow 16770

BTO Marrow Melts Frozen

5x200g

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

53675

Bone Marrow Canoes Frozen

6772

D u ck

Gammon Joints Converter

Average weight 9kg.

7109

Horseshoe Gammon Crown

per kg Average weight 5kg.

Ave weight 5kg.

53675

6511

Horseshoe Gammon Steak 8oz

6071

Horseshoe Gammon Steak 10oz

1443

Horseshoe Gammon Steak 12oz

7388 7608

2464

7109

Chinese Boneless Duck Breast Frozen

10x300g

Cooked until tender this boneless duck breast portion is spiced with a blend of Chinese spices for an authentic taste. Ideal for pancakes. Warm in microwave then place under grill until crispy.

Fresh Chicken

6381

9991

Fillets Chicken 7-8oz

1x5kg

3851

Fillets Chicken 7-8oz

2x5kg

9759

Supreme Chicken Bone-in

7388

25390 per kg

2464

Whole Chicken 5lb

per kg

20 : Harlech Foodservice

Whole Ducks Frozen

6x2.4kg

A’ grade evicerated duckling. Giblet bag included containing heart, liver, gizzard end and folded neck (in body cavity).

Skin and wing bone on.

Whole/Half Chicken

10x300g

Award winning honey half Roast duck cooked slowly until tender. Warm in microwave then place under grill until crispy.

1x5

2128

Honey Roast Half Duck Frozen

6772

Prestige Foie Gras Grand Cuisine Chilled

Average 500g.

per kg

Speciality Meats

76683

Whole Quails

x4

42970

8393

Venison Haunch Avr 5kg

x1

Using our best selling lamb rump marinated in a South Amer-

6288

Venison Saddle Avr 7kg

x1

ican recipe including mint, coriander, cider vinegar and garlic to produce a succulent menu special. Just roast until pink and carve.

72388

Cold Smoked Chicken Fillet

2x227g

21388

Venison Steak

2x170g

52373

Hot Smoked Chicken Fillet

2x227g

45010

Wild Boar Steaks

2x200g

8915

Gressingham Duck Breast

2x227g

74568

Whole Wood Pigeon 230-270g

2302

Gressingham Duck Legs

2x170g

7300

Wood Pigeon Breast 30-40g

Lamb Rump Chimichurri Frozen

1x2.5kg

42970

x1 x10

The above selection are sold frozen however, fresh meat can be sourced upon request. Please preorder with your sales representative.

ydlyn w B t c s Sele ts Chef ciality Mea Sp e 2302 20190 4065

Smoked Duck Breast

5503

Whole Guinea Fowl 1-1.2kg ave

1385

Guinea Fowl Supreme

2871

Whole Partridge

7579 1430

Pheasant Breast Boneless Quails 100-120g

2x227g x1

Applewood Pork Cutlet Frozen

1x2.5kg

Frozen Butchery

A French trimmed pork cutlet doused with a smokey infused yoghurt and spices to give a delicious subtle wood aroma, ideal for grilling and served al fresco with a bowl of shoestring fries & coleslaw.

2x227g 86653

Jerk Chicken Breast Frozen

1x2.5kg

59585

Korean Beef Frozen

1x2.5kg

10x300g 1x4 x6

Succulent chicken breast marinated in a Caribbean mix of spices and citrus juices to give that sweet, spicy mouth watering taste, ideal with chargrilled mango and lime with a sprinkling of coriander.

Made with our rump steak soaked in soy, molasses, ginger and red chilli and other spices to give that authentic Asian vibe to your dish, ideal served with noodles, miso broth and enoki mushrooms.

01766 810 810 | sales@harlech.co.uk : 21

Chilled

Pre-packed Meat

1140

Prosciutto Sliced Ham

1x500g

6654

Parma Ham Sliced

1x120g

2447

Spanish Chorizo Sausage Extra Sliced

1x300g

1140

Prosciutto Ham Sliced

1x500g

8439

Smoked Pancetta

1x500g

2447

Chorizo Sausage Sliced

1x300g

Similar to Parma ham, dry cured. Interleaved for convenience.

Pa ir our me ats wit h Oliv es, Ch err y To ma toe s and Br ead to cre ate an ant ipa sti boa rd.

75288

Carmarthen Ham Joint

per kg

Unsliced. Wales very own pre runner to Parma Ham. A Premium Product!

3587

Pancetta Sliced Charcuti

1x250g

Italian bacon from pork belly salt cured and spiced with black pepper. Average 13 slices per pack.

6654

Parma Ham Sliced

1x120g

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

22 : Harlech Foodservice

25042

Chilled Sliced Turkey

1x500g

22245

Bresaola Sliced 500g

1x500g

Air dried 2-3 months. Seasoned with juniper, cinnamon and nutmeg. Use as an antipasto, served with a good quality olive oil, parmesan shavings and fresh rocket.

FISH

and alternatives

st i l k c Che Fish is an excellent alternative to meat and poultry. Our fantastic range of fish, prawns and mussels are frozen for freshness.

Salmon Slices

Mussels

Smoked Salmon

Prawns

Salmon Fillets

Seabass

honey, ginger and sweet potato

SCALLOPS Equipment: Various pans Sieve Blender

24 : Harlech Foodservice

Ingredients:

Method:

• • • • • • • • • • • •

For the purée, add the ingredients to the pan and bring to boil, simmer for around 5-10 mins until the potato is soft. Strain the liquid, blend the potato mixture until smooth. Add the cooking liquor bit by bit until a smooth puree is formed. Keep warm. Blanch the carrots 60 secs so they are al dente. Refresh in ice cold water and drain. In a pan add the honey, sesame oil and soy together and bring to boil. Reduce to form a thick glaze. Add the carrots and leave for a few mins to coat. Add sesame seeds. Oil the scallops and season. Place into a smoking hot pan for 2-3 mins until golden.

Turn over, add a knob of butter to the pan, cook 2 mins constantly basting with the butter. Plate up.

6 good sized king scallops (roe removed) 300g sweet potato, sliced thinly and evenly 75g whole milk 75g double cream 10g ginger 6 baby carrots, peeled and topped 50ml honey 25ml soy sauce 10ml sesame oil 10g toasted sesame seeds 25g butter Small amount of coriander cress

85675

Speciality Frozen Fish

Salmon Fillets 190-210g

Plain Mussels (bag)

43802

Smoked Salmon Slices

36667

Smoked Salmon Peppered

15x100g

4880

Luxury Prawns

22192

Smoked Salmon Side D-cut

1x1kg

4822

Value Prawns

1x200g

Smoked salmon side, deep skinned & sliced. Ave 50-60 slices.

Salmon Fillets 140-170g

8063

Skinless and boneless salmon fillets.

2494

1394

1x10

1x454g

Mussel meat off the shell.

1x2.5kg 1x2kg

2494

1x10

Skinless and boneless salmon fillets.

8063

1394 4880

1717

Salmon Fillets 170-200g

Seabass Fillets 100-140g

1x1kg

Boneless seabass fillets skin on.

1x10

Skinless and boneless salmon fillets.

23586

Salmon Side Smoked D-cut

per kg

Finest smoked salmon with a royal warrant for quality.

Traditionally smoked over oak and beech chippings. Average 1.1-1.3kg

S a lm o n

F il le t s and D-cuts a v a li a b le .

01766 810 810 | sales@harlech.co.uk : 25

list k c e Ch Add chips or pasta to main courses as a side.

Or serve olives, pickles and relish as an accompaniment. Don’t forget the sauces.

SIDES

and accompaniments

Chips

Soups

Gravy & Stock

Pickles & Olives

Cooking Wines

Relish & Chutney

Table Sauces

Speciality Pastas

Chips 65560

Sweet Potato Fries

12882

Sweet Potato Fries Supercrunch

1x2.5kg

84241

Gastro Chunky McCain

4x2.5kg

73912

Thick Cut Chips McCain

4x2.27kg

1x2.27kg

84241

65560

Gravy, Stock & Bases

1886

Bechamel Tub Maggi

15373

Stock Beef Fresh

1x2.5kg

40136

Stock Chicken Fresh

1x2.5kg

22059

Stock Veal Fresh

1x2.5kg

4539

Jus Veal Premier Essential

21278

Stock Mix Beef Essential

1x800g

13074

Stock Mix Veg Essential

1x800g

1311

Macphie Demi Glace

1x1ltr

6037

Vegetable Bouillon Paste

1x1kg

9620

Beef Bouillon Paste

1x1kg

Cookin g Win es &

3300

Gravy Mix Original 1.8kg

9009

Granules Gravy Meat Knorr

1x25ltr

3007

Gravy Granules Bisto

1x25ltr

46552

Pro Bouillon Jelly Beef

1x800g

9190

Balsamic Glaze Syrup

34668

Demi Glace Mix Maggi New

1x1.52kg

1757

Red Wine Vinegar

1x1.8kg

1800

White Wine Vinegar

1x5ltr

24774

Brandy Wine Cuisine

1x1ltr

2172

Red Cooking Wine

1x3ltr

2179

White Cooking Wine

1x3ltr

1x2kg

Ser ving Sug ges tion s .

Use to dec orat e sta rte rs or main 9190

1x1kg

Vinegar

1x500ml

Table Sauces

5505

Red Currant Jelly

9693

Apple Sauce

4380

Thick & Creamy Mayonnaise

3099

Cumberland Sauce

1x3kg 1x2.3kg 1x5ltr 1x1.44kg

1x5ltr

01766 810 810 | sales@harlech.co.uk : 27

48639

Relish & Chutney

3179

Mango Chutney

1131

Red Onion Marmalade

Oil - Cooking - Long Life

1x2.4kg 1x1.25ltr

This red onion marmalade 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.

27254

Trennspray Spray Release

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

3179

Olive

Soups

1x600ml

15976

Siciliana Mixed Olives

s

1x1.5kg

Kalamata, Halkidiki olives with garlic, peppers and mustard seeds.

79434

Broccoli & Stilton Soup

1x25ptn

48639

Carrot & Coriander Soup

1x25ptn

2897

Thick Country Vegetable soup

Speciality Pasta

1x2kg

48969

Pickles

Branston Pickle Original

28 : Harlech Foodservice

1x1kg

26x21cm 19535

3108

Lasagne Sheet for Ravioli

1x2.55kg

Fregola Tostada

1x500g

Fregola is similar to toasted pasta. Made from hard durum semolina it is best added to vegetable broth or soup as it has the ability to absorb. Giant Cous Cous.

8147

Black Pitted Olives

1x2.37kg

3004

Green Pitted Olives

1x2.37kg

DESSERTS sweets, puddings and cakes

st i l k c Che 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 & Nuts

Cakes & Gateaux

Ingredients

Coffee Shop

Decorations

Cheese Cakes

Festive Desserts

Buffet & Individual

Fruit &

Nuts

2874

Walnut Halves

1x1kg

3513

Walnuts Pieces

1x1kg

79786

Party Mix Nuts 2.5 kg

46896

1x2.5kg

Cashews, smoked almonds, Thai nuts and honey roasted peanuts.

9561

Natural Marzipan

1x1kg

86668

Mini Black Cones

1x90

This product can be used for desserts or for appetizers. Conical shape with a crispy and crunchy structure. Black in colour.

5154 56503

Chopped Dates

1x3kg

78076

5154

Dried Cranberries

1x1kg

Shortcrust product ready to garnish for desserts. Round shape, golden brown with a crispy crunchy structure.

3573

Mincemeat

1x3kg 46896

3197

Mixed Fruit

1x3kg

63331

Glace Cherries

1x1kg

5887

Cocktail Cherries

1x950g

8493

Baby Apples In Water

1x425g

Ingredients & Decorations

Decorative size. Ideal for use as a garnish with pork dishes.

French Macaroons

6 of each – Chocolate, Raspberry, Lemon, Coffee, Vanilla & Pistachio.

Mini Mallows Pink & White

1x180

1x1kg

Perfect for that winter hot chocolate.

50456

7047

Mini Sweet Butter Tart 4.5

1x36

Chocolate Popping Candy

1x900g

Carbonated sugar crystals. Pop in the mouth like the old fashioned space dust coated in chocolate.

73126

Freeze Dried Strawberry Slice

1x300g

5 to 7mm. For the chocolatier, bakery or dessert.

2874

68679

Pink Crown Snobinette

1X90

22mm H x 28mm D. 65015 63331

30 : Harlech Foodservice

7047

Silver Crunch Marzipan

1X500

75122

Vita Gold Sphere DC

3X63

25mm 43894

Vita Silver Sphere DC

30145

Profiterole 4cm

1x250

84846

Mousse Powder Milk

1x800g

Ready to fill. Round shape, golden brown colour with a crispy

Serve as a dessert, mix with milk or cream for best results.

and crunchy structure.

36x50g portions.

3X63 42649

Crispy Mango Wet Proof

1x400g

65406

11033

Crispy Passion Fruit Wet Proof

1x400g

Ideal as a base to carry other flavour compounds and purees.

Mix with milk or cream for best results.

14390

Crispy Raspberry Sosa

1x300g

Mousse Powder White

1x800g

25mm 43561

Macarons 4 Varieties

1x220

Makes 110 macarons. 4 different flavours, Vanilla, chocolate, pistachio and strawberry. Ready to fill. 3.5cm diam.

47013

Mini Flower Cups Iris

52764

Delicate and light cubes of raspberry. Perfect for adding texture to desserts.

1x192 80691

Crispy Strawberry 2-10mm

3573

Mincemeat

27101

Gold Flakes Edible

35374

65154

Creative Gold Spray

1x280g

Light pieces of yoghurt for adding texture to desserts.

88402

Mousse Powder Dark

Waffle Flower Chocolate

1x3kg 1x0.2g 1x150ml

Edible.

1x800g

Made with at least 70% callebaut plain chocolate darker, intense brown colour. Typical chocolate taste. Mix with milk or cream for best results.

12650

Carbonated sugar crystals. Pop in the mouth like the old fashioned space dust.

Delicate and light cubes of strawberry. Perfect for adding texture to desserts.

Crispy Yoghurt Sosa

1x750g

1x200g

High sided. Neutral pastry ready to fill. 3x1.5cm.

47013

Popping Candy

1824

Brandy Snap Baskets Askeys

53083

Cinnamon Sticks

1x120g

7910

Star Anise

1x250g

1x30

1x96

Basket size approx 7-9cm width, 4cm high. Product ready to garnish for desserts.

18830

Waffle Flowers Basket

1x96

Product ready to garnish for desserts. Flower shapes, golden yellow colour and crispy crunchy structure. Approx 7-9cm width, 4cm high.

88402

01766 810 810 | sales@harlech.co.uk : 31

brilliant blueberry

MACARONS Ingredients:

Method:

THE GANACHE

FOR THE GANACHE

THE BLUEBERRY FLUID GEL

BLUEBERRY FLUID GEL

• • •

180g blueberry puree (48817) 40g butter (9717) 500g white chocolate (54208)

• • • •

500g blueberry puree (48817) 200g sugar (9024) 7g agar agar (44715)

• • • • • • •

300g ground almonds (5565) 300g icing sugar (9027) 110g liquid egg whites (1553) ¼ tsp royal blue food color powder/22g liquid food color 300g caster sugar (9024) 75g water 110g egg whites

THE SHELLS

Equipment

• • • • • • •

3 x Small pans Metal mixing bowl Piping bag Whisk Blender Mixing bowl Sugar thermometer

First make the ganache: over a pan of boiling water in a metal bowl whisk the fruit purée, butter and chocolate together, put in a piping bag and chill.

Next make the fluid gel, in a pan whisk all the ingredients and bring to the boil, whisking continuously. Put into a bowl and place into the fridge to set. Once set blitz in a blender until smooth and pass through a sieve. Reserve in a piping bag.

THE SHELLS

For the macaron shells mix the ground almonds, icing sugar, 110g of the egg whites and the food colouring into a paste.

Put the caster sugar and water into a pan and bring up to the boil. Using a sugar thermometer cook the sugar to 118 degrees C. Simultaneously have the remaining egg whites in a electric whisk, when the sugar reaches 115 degrees whisk the whites to stiff peaks. Add the 118℃ degree sugar to the whites and carry on whisking. Once the mix reaches about 50 degrees fold it into the paste. Put into a piping bag and pipe about the size of a 2 pound coin at regular intervals. Allow to rest for 30 minutes (use this time to bring ganache and fluid gel to room temperature).

This will allow them to form a skin. Bake at 180 degrees for 12 minutes (opening the door twice during cooking to release moisture), once cooked slide onto a work surface and allow to cool). Pipe a ring of ganache around the outside and a blob of fluid gel in the middle.

6537

Chocolate & Choc Decorations

41880

Dark Chocolate Tagliatellis

1x2kg

37625

Gold Wand Dark Chocolate

5x126

Dark chocolate sticks 160mm.

BTO Marbled Chocolate Spoon

1x1ltr

esserts D e iv Fest

A luxury sauce containing the finest French brandy, that is ready to use and can be served hot or cold; Pour over Christmas puddings, mince pies or mulled fruit compote.

86713

21013

Brandy Sauce

BTO Sponge Sheets Chocolate

1x14 31480

60x40x8mm 28739

BTO Sponge Sheets Plain

1x14

60x40x8mm 4x108 8753

Marbled chocolate spoons 95mm.

74929

BTO Athen Cup Dark/White

1x36

Athena cups dark & white chocolate height 50x71mm diameter.

76384

BTO Dark Angelo Cup

1x60

35x64mm 28590

BTO Dark Chocolate Victor Cup

1x42

30x65mm 79358

BTO Enita Sphere Dark Chocolate

3x63

8753

BTO Macaroon Mix

15748

BTO Fine Chocolate & Petit Fours

1x5kg 1x99

An exquisite selection comprising hand made truffles, chocolate and petit fours. Ten varieties carefully chosen to indulge all tastes.

15748

25mm 47439

31480

BTO Marble Chocolate Crocu Cup

1x72

BTO Pastel Marbled Tulip

1x36

Gluten Free Individual Christmas Pudding

24x100g

Individual traditional Christmas pudding. Gluten free. A rich recipe made with specialist gluten free ingredients with 43% fruit, cider, brandy and sherry.

s t iv e ther fe o d n a s ie e.

M in c e P next pag e h t n o desserts

42x50mm 14212 66x70mm

01766 810 810 | sales@harlech.co.uk : 33

ve Festi

1461

rts Cont. e s s e D

Cakes, Desserts & Gateaux

16566 87498

Apricot Tart

2x950g

69983

Clafoutis Cherry Morello Tart

1x750g

88275

Gluten Free Dairy Free Apple Tart

69803

Gluten Free & Dairy Free Chocolate Cake

17148

Passion Fruit Meringue

2x960g

25645

Raspberry & Almond Frangipan

15x67g

30692

Blackforest Roulade

24267 Individual Xmas Puddings

24x90g

Individual traditional Christmas pudding. Made with 25% sultanas and 7% cider.

16566

79880

Matt Walker Xmas Loaf/Pud

18x75g 18x80g

1x2

1x1.25kg 30692

Made with 25% sultanas and 7% cider.

24267

Baked Mince Pies

1x36

23439

Mini Baked Mince Pies

1x60

Chocolate Fudge Gateau

1x14ptn

A two layer gateau made with a light textured chocolate sponge, filled and covered with a chocolate fudge icing decorated in a swirl pattern.

6007

Strawberry Gateau

1x14ptn

A two layer gateau made with stabilised dairy cream and strawberry filling layered between light texture vanilla sponges.

Decorated with cream rosetted and strawberries in a strawberry sauce. Decorated with side chocolate chips.

28096

Apple & Blackberry Pie

1x14pp

A fully baked, pre cut apple pie, prepared from Bramley apples and blackberries with a shortcrust pastry case, with a hand crimped top.

2856

5432

23439 5432

Chocolate Fudge Cake

1x16pp

1461

Blackforest Gataeu

1x14ptn

Two layers of light textured chocolate flavoured sponge sandwiched with stabilised cream. Decorated with 18 cream rosettes, topped with cherries covered in cherry sauce, side decorated with chocolate chips.

34 : Harlech Foodservice

6995

Lemon Meringue Pie

1x12pp 2856

28096

49831

55002

Coffee Shop D esserts 4052 7874

53458 49831

Tart Au Chocolate

1x12pp

7946

Raspberry Roulade

2x10ptn

4815

Lemon Tart Au Citron

1x14pp

9801

Profiteroles

4506

1x2kg

Three bags of choux pastry profiteroles filled with fresh cream and four bags of luxurious dark continental chocolate sauce.

4506

Mini Danish Selection UB

120x42g

A selection of pre proved mini maple pecan plaits, mini raspberry crowns, mini vanilla crowns, mini cinnamon swirls & mini apple coronets. Bake for 15 minutes at 190C. 53458

7946 4815

9801

Gluten Free Chocolate Brownie Traybake

7874

Belgian Sugar Waffles

32x90g

Just thaw and serve. Also very good warmed up in a microwave and served with ice cream and maple syrup.

5514

Brownie Gluten Free

1x12pp

1x15pp

An indulgent smooth fudge brownie. Cut into 15 squares

A rich chocolate brownie sponge base with dark chocolate pieces and milk chocolate pieces in varying proportions. Pre portioned into 12 in a multi portion foil.

4052

19066

White Chocolate & Cranberry Tiffin

1x12pp

Crushed digestive biscuits, cranberries and walnuts. Bound together in a white chocolate fudge mixture and topped with white chocolate and more cranberries.

55002

White Chocolate Caramel Shortcake

Red Velvet Rockslide Brownie

1x18pp

A marbled rich chocolate brownie and red velvet cake smothered in West Country frosting studded with chocolate brownie bits. Mini marshmallows red velvet crumbs and feathered chocolate sauce.

1x12pp

01766 810 810 | sales@harlech.co.uk : 35

46821

es secak e e h C

Exotic Citrus Swirl Cheesecake

1x14pp

A buttery digestive base topped with West Country cream cheese baked cheesecake, swirled with a delicious exotic mango, passion fruit and yuzu syrup.

8085

Gluten Free New York Cheesecake

32071

1x12pp

8085

Nutty Chocolate Cheesecake

1x14pp

A chocolate pastry case layered with a sticky peanut butter flavour fudge, hazelnuts and peanut flavour baked cheesecake.

Finished with indulgent dark chocolate mousse, salted caramel and chocolate crisps.

36 : Harlech Foodservice

46821

Mini Cheesecake Selection

48x20g

12 of each: Lemon cheesecake, Millionaires cheesecake, Blueberry cheesecake, Strawberry cheesecake.

19519

A luxury baked gluten free cheesecake. A plain gluten free biscuit base topped with a luxury baked cheesecake.

84646

1x14pp

A buttery digestive base topped with white chocolate and raspberry thick and creamy cheesecake finished with vanilla mousse, mini meringues, freeze dried raspberries and silver dust.

19519

84646

Raspberry Sparkle Cheesecake

15394

Puree

Dairy

9422

Meadowland Double Case

3506

Meadowland Double

1x1ltr

5012

Whipping Cream Kerrymaid

1x1ltr

7791

Kerrymaid Custard Case

12x1ltr

2200

Macphie Dairy Custard

1x1ltr

3087

Custard Powder Mix Bird's

1x3kg

26562

Morello Cherry Puree

1x1kg

1324

Raspberry Puree

1x1kg

43613

Strawberry Puree

1x1kg

38125

White Peach Puree

1x1kg

69838

12x1ltr

39091

39091

Strawberry Ice Cream

1x4ltr

69838

Vanilla Ice Cream

1x4ltr

41107

Winter Spice Fruit Ice cream

1x5ltr

Ice Cream

15394

Chocolate Ice Cream

1x4ltr

48246

Madagascan Vanilla Ice Cream

1x4ltr

p?

One scoo Or two?

01766 810 810 | sales@harlech.co.uk : 37

B

esserts D t e u ff

Individual Desserts

1967

18849

Crème Brûlée Macphie

1x1ltr

So simple! Just bring to the boil and pour into ramekin dishes, allow 1-2 hours to set, then drench with demerara sugar and grill until caramelised.

9582 8757

8757

Mini Assorted Cakes

Paris New York Petit Four

1x48

8 of each: Raspberry cheesekcakes, Apple pies, Pecan nut brownies, Carrot cakes, Banoffee pies, Strawberry and cranberry doughnuts.

89446

Prestige Petit Fours

1x48

8 of each: Almond & red berries cake, Caramel cheesecake, Coconut & mango panna cotta, Praline chou, Chesnut & blackcurrant biscuits, Strawberry & raspberry tiramisu, Chocolate square, Apricot & vanilla cake.

89446

38 : Harlech Foodservice

1x1ltr

Italian for cooked cream, this is a classic Italian dessert – smooth, white, creamy and delicious. Simply heat, chill and serve. Once made will keep up to 2 days in a fridge.

1x43

Contains 9 custard filled eclairs, 10 strawberry cream puffs, 16 mini vanilla slices, 8 mini black forest rolls. thaw n serve, ideal for buffets.

18849

Panna Cotta

6828

Luxury Sticky Toffee Pudding

1791

Raspberry Pavlova Vanier

1x15pp 1x16

SPECIALITY cheese, chutney and jam

st i l k c Che Pair our delicious cheeses with the finest pickles, chutneys and biscuits for a classic cheese board.

Brie

Pickle

Camembert

Chutney

Goat Cheese

Jams

Welsh Cheese

Biscuits & Crackers

9230

Speciality Cheese

Y Fenni Welsh Cheese

1x1.5kg

8294

Perl Las Cheese 200g

4478

Perl Wen Cheese 250g

1x250g

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

25862 5715

4236

Se rvin g Su gge sti on

Cados with Calvados

1x250g

Le Cados is unpasteurised. A precious little cheese washed in Calvados and then wrapped in toasted breadcrumbs. A mild appley, earthy delight of a cheese with a touch of sweetness.

4509

Brie Wheel

5715

Camembert Whole

6486

Goats Log

3927

Stilton Small Blue

1x160g

38482

6013

Harlech Welsh Cheese

1x1.5kg

A blend of cheddar cheese, horseradish relish and parsley, encased in orange wax.

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

2893

55969

1x1kg 1x240g 1x1kg

1x100g

Soft, natural round goats cheese in a CAP pot made from pasteurised milk.

3708

Tintern Welsh Cheese

A blend of cheddar cheese, chives, onions and shallots, encased in a green wax.

40 : Harlech Foodservice

1x1.5kg

35368

Lord London Cheese

Jam

1x200g

An organic, blue veined, Welsh stilton style cheese.

Pantysgawn Goat's Cheese

ney & C hu t

A blend of cheddar cheese, wholegrain mustard, mustard flours and ale, encased in a clear wax.

3108

Branston Pickle Original

1x2.55kg

4305

Caramel Red Onion Chutney

1x1.35kg

1131

Red Onion Marmalade

1x1.25ltr

This red onion marmalade 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.

per kg

Average 500g. A cross between a Brie & Camembert. A semisoft white cow's milk moulded cheese in the shame of a dome.

Clean tasting with a hint of citrus and a natural creaminess.

Morbier Badoz Quartie

Tor Ashed Goat Cheese

per kg

1x250g

An ash pyramid with a Geotrichum rind, it has a lemony flavour and very smooth close texture. Made with thermised goat's milk and vegetarian rennet.

4236

Snowdonia Black Bomber Case

An extra mature cheddar encased in black wax.

Cheese Accompaniments

6x200g

1948

Jacobs Biscuits For Cheese

1x900g

3880

Cracked Pepper Oatcakes

1x250g

9961

Rough Oatcakes

1x250g

list k c e Ch 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.

BEVERAGES and after dinner confectionery

Hot Drinks

Ale & Lager

Water

Wines

Confectionery

Champagne

Welsh Cider

Sparkling Wine

Dr H ot

inks

Alcoholic Drinks

Water

3775

Decantae Still 330ml

24x330ml

80275

3914

Decantae Sparkling 330ml

24x330ml

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.

74329

6341

Celtic Roast Coffee Beans

9912

Celtic Roast Coffee Sachets

50x60g

9973

Celtic Blend Tea Bags

1x1100

7412

Case PG Tips Tea Bags

2x1150

ts er Min n n i rD Afte

6x1kg

Caramel Syrup Monin

42 : Harlech Foodservice

Welsh Gold Ale

12x500ml

12x500ml

Golden session ale. Quaffable, hoppy ale with a lovely balanced hop flavour. The last sip is as enjoyable as the first.

11423

Black Dragon Cider 6.5%

12x500ml

This medium dry special reserved cider has been handcrafted exclusively from cider apples grown by traditional methods in ageing orchards. Rich in colour, body and flavour with a fresh fruity aroma.

Monin Coffee Syrup

7785

Snowdon Craft Lager

81856

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.

1x700ml

79605

Dragon Dark Choc Mint Crisp

1x400

4146

Mint Crèmes

1x1kg

3569

Mint Crisp

1x1kg

White Wine

Red Wine

22749

Chardonnay Spee’wah Houseboat 13% ABV

W R o se

ine

6x75cl

Grapefruit aromas alongside Asian spices and some classic nuttiness with French oak spice elegance. Australia.

46138

41208

Cabernet Sauvignon Alto Bajo 13.5% ABV

12x75cl

28119

Malbec El Colectivo 2013

12x75cl

El Colectivo’s style is modern and fruit driven while they strive to balance quality and price. This medium bodied wine blends together the spicy, black fruit flavour. Argentina.

24793

Rioja Joven Tinto Castillo Viento 12.5% ABV

6x75cl

Juicy easy going Rioja with a gently perfumed nose and soft underbelly of raspberry, strawberry and red cherry fruit flavours on the palate. A delicious uncomplicated version of an old classic. Spain.

72112

Shiraz The Paddock 13.5% ABV

12x75cl

This delicately fruity wine has a light aroma of white flowers and a fresh palate of citrus fruits. Italy.

36551

This easy drinking red wine is packed full of red fruit and sweet spice flavours with a touch of mint on the finish. Chile.

Pinot Grigio Sicilia Statua 12.5% ABV

Rioja Joven Blanco Castillo Viento 12% ABV

15565 6x75cl

This wine has soft lemon and peach fruit on the nose. The palate is focused with citrus peach notes and a subtle hint of fresh white flowers. Spain.

52360

Sauvignon Blanc Tokomaru Bay 12.5% ABV

12x75cl

This wine is made from the grape Sauvignon Blanc which is grown all over the world but makes really great wine in New Zealand. It has aromas of passion fruit and flavours of crisp citrus and green fruits.

Pinot Grigio Blush Statua Sicilia 12.5% ABV

12x75cl

The nose is fruity slightly floral and pleasant; particularly crisp and balanced palate. Rose Italy.

40104

Zinfandel Rose The Bulletin 10.5% ABV

12x75cl

This wine has plenty of raspberry and watermelon fruit flavours. Juicy & light. It has a refreshing finish. USA

st Ou r F ine F ood Sp ec iali , an d D ev elo pm en t Ch ef St ev en W illia ms ca n g of fe r ad vic e on pa irin s. wi ne s wi th yo ur dis he

12x75cl

Rich fruits on the nose including plums and red berries which carry through onto the palate with a good ripe tannin structure.

Friendly and approachable. Australia.

Ge t i n t o u ch s t e v e n . wi l l i am s @ har l e ch. co . u k o r t we e t hi m @ s t i ck y j am m y 1 5.

01766 810 810 | sales@harlech.co.uk : 43

spicy sloe gin mulled

WINE

S 69523

e rv e B S e l ing

ottles

Pinotage A Day at the Vineyards 14% ABV

24x187ml

The fruity cherry palate makes this easy drinking wine perfect for any occasion. South Africa.

31485

Chenin Blanc A Day at the Vineyards 13% ABV

24x187ml

Champagne & Sparkling Wine

Rich tropical aromas of pear and ripe stone fruits. South Africa.

15739

Ingredients:

• • • • • • •

1 bottle red wine 60g/2oz demerara sugar 1 cinnamon stick grated nutmeg 1 orange, halved 1 dried bay leaf 60ml/2fl oz sloe or damson gin (optional)

Method: 1. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.

2. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.

3. Off the heat, stir in the sloe or damson gin if you are using it.

4. Strain into heatproof glasses and serve at once.

Pinotage Rose A Day at the Vineyards 11.5% ABV

24x187ml

Jam packed with aromas of fresh summer fruits such as raspberries and strawberries with a crisp clean finish. South Africa.

85329

Prosecco Tosti Baby 11% ABV

This Prosecco has ripe pear and apple flavours with a fine delicate fizz. All in a handy size that is just enough for two small glasses. Italy.

24x200ml

66342

Brut Baron de Villeboerg N/V

6x75cl

Pale golden yellow colour with good effervescence. Elegant nose with notes of blossom and yellow fruits. A fresh and generous mouth, fine balance and a long finishe with hints of pear. France.

67325

Brut Rose Baron de Villeboerg NV

6x75cl

Delightfully salmon pink in colour, this Champagne exudes delicate, fresh strawberry and raspberry hints. France.

36566

Prosecco Vaporetto 11% ABV

12x75cl

Taking their name from the Little Steamer boats from the Venice canals Vaporetto have their roots firmly in the North of Italy.

Cool climate plots give their wines wonderful fruit clarity and poise.

TABLEWARE and christmas crackers

st i l k c Che Presentation is everything. Whether you’re serving a party buffet or a sit down meal it’s the finishing touches that make it extra special.

Christmas Crackers

Fine China Tableware

Chef Knives

Glassware

Buffet & Display

Table Service

Stoneware

Barware

s Flake w o Sn

A Winters Tale

Once Upon A Time

10098

12” A Winter’s Tale Crackers

1x50

56818

11” Chrystal Silver Crackers

1x100

25397

11” Once Upon a Time Cracker

1x100

88798

12” Jolly Holiday Crackers

1x50

85000

11” Snowflakes Crackers

1x100

25552

10” Forest Cream & Gold Crackers

1x100

Gre at prize s inside each cracker.

46 : Harlech Foodservice

50755

39421

nifes K s ’ f e Ch

Round Wide Rim Plates Luna Black 11"

1x6

Other sizes available.

81026

6" Carving Fork

Each

25356

6" Chef Knife

Each

51745

8" Chef Knife

Each

71219

10" Chef Knife

Each

81917

10" Slicing Knife

Each

84924

12" Slicing Knife

Each

79059

Ramekin 6.5cm White

1x12

51646

Oval Plate 21x19cm White

1x12

51898

Oval Plate 25x22cm White

1x12

44149

Oval Plate 29.5x26cm White

1x12

46296

Conical Cup 8.5x10cm White

1x12

17386

Oval Eared Dish 16.5cm

51646

1x4

46296

Stoneware

Buffet & Display

23338

Marble Platter White 32x18cm

Each

84033

Marble Platter White 32x26cm

Each

66820

Marble Platter White Round 33cm

Each

50755

3 Tier Slate Cake Stand

Each

86105

Ramekin 6.5cm Black

1x12

62734

Ramekin 8cm Black

1x12

55362

Ramekin 9.5cm Black

1x12

24201

Rectangular Coupe Plates Luna Black 11.8x5.9"

1x6

65963

Classic Plate 26cm

1x4

01766 810 810 | sales@harlech.co.uk : 47

65963

Glass Tableware

16534

16534

e Ser Tabl

10733

Glass Alinda Bowl 10x5.1cm

vice

80229

Stainless Steel Sauce Boat 150ml

each

55627

Stainless Steel Sauce Boat 300ml

each

23890

Stainless Steel Sauce Boat 450ml

each

59754

Ceramic Sauce Boat 100ml

1x4

66544

Ceramic Sauce Boat 180ml

1x4

84980

Ceramic Sauce Boat 300ml

1x3

18198

Stainless Steel Oval Meat Flat 8"

1x6

Other sizes available.

10733

Glass Ramekin Wavy Edge 7cm

1x6

61200

Handled Glass Bowl 10cm

1x6

53452

Handled Glass Bowl 12cm

1x6

45703

Handled Glass Bowl 14cm

1x6

Fine China

each

Other sizes available.

25412

80229

48 : Harlech Foodservice

1x12

Stainless Steel Oval Meat Flat 14"

each

55605

Stainless Steel Oval Meat Flat 22"

each

Other sizes available.

65963

61200

Classic Plate 16cm

44839

Classic Plate 26cm

1x4

59754

18198

Barware

76080

Champagne Bowl 38cm

each

30756

Aluminium Ring Handled Wine Bucket

each

54901

66731

Glassware 88153 42899 48528

Water/Wine Caraf 0.5L

1x6

40905

Water/Wine Caraf 1L

1x6

43703

40905

Napkin

88153

76080

Copper Wine Bucket With Ring Handles

30756

each

s & Table Covers

54901

Festive Charm Napkin 40cm

5x50 5x20

60693

Glass Swing Bottle 0.5L

1x6

77632

Festive Charm Slipcover 84cm

11813

Glass Swing Bottle 1L

1x6

66731

Glance Napkin 33cm

29481

Glance Slipcover 84cm

42899

Once Upon a Time Napkin 33cm

8x250

45107

Once Upon a Time Slipcover

10x25

43703

Walk of Fame Napkin 40cm

4x250

45991

Walk of Fame Slipcover 84cm

60693

11813

4x250 5x20

5x20

01766 810 810 | sales@harlech.co.uk : 49

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 GLUTEN FREE NEW PRODUCTS

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

Parc Bwyd, Llanystumdwy, Criccieth, Gwynedd LL52 0LJ