5 minute read
PASSION DRIVE AND PERFECT PRODUCE
A long-standing relationship between Northcote and Wellocks continues to thrive, and is the foundation of the finest ingredients producing the perfect dish, writes Gail Bailey
Wellocks supply fruit, vegetables, dairy, poultry and meat, along with other essential ingredients to restaurants across the UK – and they do it with a commitment to searching for the finest ingredients to ensure chefs have exactly what they need.
Head of Brand and Innovation at Wellocks, Leigh Myers, says: “We search the globe to find producers and farmers that take pride in what they produce, from everyday basics to the most exotic elements of a dish. We only work with those who share our ethos that the best dishes begin with the finest ingredients. Simply put our customers are at the heart of what we do.”
Wellocks has grown since it began in 1946 from a traditional greengrocers in Silsden, Yorkshire. The company now employs 450 people and delivers to over 1400 customers six days a week from four hubs, with headquarters in Nelson, Lancashire.
As a former sous chef at Northcote, Leigh has a deep understanding of the restaurant and what Northcote’s executive chef Lisa Goodwin-Allen, needs on a daily basis: “The success of Wellocks is built on a firm focus on quality, and a strong circle of support between ourselves, the producers and the chefs. We are very respectful of both those who produce the ingredients and those who will be working with them in their restaurants.”
Spilmans Farm in Yorkshire is one such supplier and their asparagus currently features in Lisa’s Spring Gourmet Menu at Northcote: “Spilmans asparagus is literally from field to fork,” explains Leigh. “It is planted by hand in May and is cropped by hand two years later. The secret to their asparagus being such a source of great taste is the pride taken in its careful planting, along with the perfect sandy soil it’s grown in. When it is picked by hand it is carried in baskets straight to the packhouse, where it is sorted, cut and prepared while still fresh.”
Lisa adds: “Wellocks is an amazing supplier and provides us with great support. To create the best dishes full of flavour you need the best seasonal produce and Wellocks always goes above and beyond to supply quality. The Yorkshire asparagus I am now using, I believe is some of the best you can get.”
Spilmans is one of the Wellocks Special Branch of suppliers that Wellocks prides itself on working with for ingredients that are extraordinary: “Wellocks Special Branch is an exclusive range of unique products, sourced from first-class suppliers with whom we have grown strong and enduring relationships,” Leigh explains.
Executive chef Lisa Goodwin- Allen and head chef at Northcote, Danny Young, both spend time at Wellocks’ warehouse working with the team there and sampling what is available and in season: “Lisa and Danny do this each time they change the menu,” says Leigh. “They test the products to ensure they get the very best, thereby ensuring Northcote’s clientele experience only the finest food.”
Leigh explains that key to this circle of support and the relationship between Northcote and Wellocks, is to always be talking – sharing information and challenges as they come along: “If Lisa needs something specifically for The Stafford in London – we make sure she gets it. By continually communicating we know what our customers need and how we can support and ensure those needs are met.”
Wellocks are a sponsor of Northcote’s celebrated Obsession which went ahead this year. Obsession is Northcote’s annual homage to the finest food and wine and was established over 20 years ago, and is now hailed as one of Europe’s leading gastronomic events where guest chefs travel from all over the world to attend: “Wellocks are a proud sponsor of Obsession – and long may this continue,” Leigh says.
The partnership between Wellocks and Northcote is also an important one to encourage new chefs entering the sector: “We work together to run masterclasses and off-site field days to support the training and education of those new chefs coming through,” explains Leigh. “Recent ones have included a chocolate masterclass and a strawberry harvesting activity.
“New chefs are able to gain key skills and develop knowledge, and they do this through the experience of renowned chefs such as Lisa. By also working with the very best ingredients, and learning to appreciate the importance and the difference this makes to a final dish, is a further benefit of our collaboration.
“Wellocks supply chefs with only the finest ingredients and will travel to ensure this,” Leigh says.
“Different parts of the country may be experiencing bad weather which affects crops. At Wellocks we will take time to travel to ensure we find the very best produce to ensure our customers only give their customers the finest ingredients in the dishes they create.”
Wellocks
4 Pendleside
Lomeshaye Business Village
Lancashire BB9 6SH
08444 993 444
sales@wellocks.co.uk wellocks.co.uk
