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Purveyors of the Finest Yacht Provisions

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Purveyors of the Finest Yacht Provisions PURVEYORS OF THE FINEST YACHT PROVISIONS Suppliers to superyachts globally since 2003 Product Directory ABOUT US We work only with export approved suppliers who consistently produce, prepare and package provisions to the standards you require. PURVEYORS OF THE FINEST YACHT PROVISIONS Our mission is to deliver the world’s finest food to the most luxurious yachts afloat, wherever they happen to be. Behind this simple intention is a vast wealth of knowledge and experience. We know that superyacht owners and their guests are accustomed to demanding and receiving the very best of everything. Michelin-starred chefs, international food judges confirm that’s exactly what you’ll get from our finest producers. We work only with export-approved suppliers to the exacting standards you require. So, we can always meet your delivery times and you can exceed your guests’ expectations – year-round, world-wide. EMAIL US TO PLACE AN ORDER OR DISCUSS HOW WE CAN BE OF SERVICE, CONTACT OUR OFFICE ON: TEL: +44 (0) 1964 536668 EMAIL: [email protected] 2 CONTENTS Fresh, frozen, prepared and cured meats. Bread, biscuits, flours, mixes, patisserie, Coffee, tea, speciality teas, health powders. Certified Kosher and Halal. sundries, pastry and canapé products. Canned drinks, juices, squash, cordials, Special meats—from wagyu to exotic Full range of gluten free breads and mineral waters, fine and vintage wines, and rare breeds. bakery products. Colourings, flavourings, whiskies, cognac, beers and lagers, vanilla pods, paste and extract, liqueurs, smoking accessories, gelling agents and molecular gastronom. cigars and customised humidors. Fresh, frozen, prepared, smoked and marinated fish and seafood. Complete fresh and dried range from Jo Malone, Abhana, Bvlgari, L’Occitane, banana leaves to verveine. Caudalie, Kiels, Biotherm, Clarins and Molton Brown. Fresh, frozen, prepared, dried, exotic, micro, baby, canned etc. Salads, nuts, seeds, mushrooms From simple seasonings to exotic specialities and seasonal white and black truffles. for the professional. Bespoke linen, china, newspapers, books, magazines, fresh flowers and plants, catering supplies and equipment. Fresh, frozen, UHT, branded goods, Every day pantry items from around vegan, milk and milk product replacements, the world, from oils, vinegars, syrups, soya, almond, rice, coconut, hazelnut. seasonings, conserves and condiments. Specialist marine and eco friendly cleaning A vast selection of english and products, disposable products and celebrations. continental cheeses. INTERACTIVE PDF PLEASE CLICK ON THE CATEGORY TITLES, TABS OR BUTTONS TO NAVIGATE THROUGH THE DOCUMENT EMAIL US TO PLACE AN ORDER OR DISCUSS HOW WE CAN BE OF SERVICE, CONTACT OUR OFFICE ON: TEL: +44 (0) 1964 536668 EMAIL: [email protected] 3 WE WORK IN PARTNERSHIP WITH OUR LONG STANDING SUPPLIERS TO SOURCE ONLY THE BEST PURVEYORS OF FINE FOODS All our fresh meat is specially selected by experienced buyers to ensure the highest quality standards with full traceability. TO PLACE AN ORDER OR DISCUSS HOW WE CAN BE OF SERVICE, CONTACT OUR OFFICE ON: 4 TEL: +44 (0) 1964 536668 EMAIL: [email protected] MEAT & GAME Our meats can be supplied in the required cuts or trimmed, portioned, prepared and packed to your individual requirements — just ask. SCOTCH & BRITISH BEEF JAPANESE WAGYU & KOBE: AUSTRALIAN, CHILELAN & UK WAGYU We source our beef from the highlands of Scotland and the South West of England because these are The ‘Caviar’ of beef. Arguably the very best beef the areas with vast green clean pastures far from in the world. Two of the most highly rated brands industry with pure spring water where the large of Japanese wagyu are Kobe beef and Ohmi beef. herds are reared with expert care from selection They are both produced from cattle raised in the in conception through to slaughter. Kansai region of Japan. Both of these types of wagyu are produced from calves of the Tajima bloodline, Three things are essential in the rearing of the best born in Hyogo prefecture, which are then raised by beef; environment, welfare, and using only selected farmers in other regions. They take on the names of suckler herds. Diet and welfare have the greatest Kobe beef or Ohmi beef depending in which region influence on eating quality. they are raised. Definition of suckler herds: Kobe is the most famous and widely known brand The majority of beef in the UK, France and the Continent of wagyu produced in the Kobe City area of Hyogo is dairy beef—that is to say a by-product of the dairy prefecture. The cattle are raised on a carefully industry where cows must calf each year to produce milk for prepared diet including selected rice plants and human consumption. Suckler herds are specially bred cattle grains. The meat is particularly known for having for beef where the herd run together and the young calf a delicate, rich sweetness and a unique aroma. suckle from their mother’s milk as nature intended. The specification of the products is quite different We offer a full range of cuts. Below is a small selection. from that of the Australian and Chilean wagyu. All our beef is traditionally dry aged for a minimum The tenderloins are all chain on, and it is the of 28 days and is the finest available. Japanese custom that all of the cuts come trimmed to a much lesser degree than we would normally Blade of beef: larder trim Rib of beef: five rib be accustomed. Chuck: diced Rib beef: boned and rolled Chateaubriand Rib eye roll: whole The shelf life on the products are much shorter than for the Cote de boeuf Rib eye steak Fillet of beef whole: larder trim Rump cap steak Australian and Chilean wagyu Tajima is the brand name for Fillet beef centre: larder trim Rump joint boneless: +/- 3kg the wagyu produced in Kobe that does not grade high enough Fillet steak: medallion Sirloin steak on the bone: 12oz to be branded as Kobe beef. Kagoshima is a brand of wagyu Fillet steak on bone: 9oz Sirloin steak: special trim beef that is reared near the southern most point of Japan. Fillet steak: special trim Striploin: short cut Wagyu is also available from Australia, Chile and the UK. Fillet steak: standard Topside: rolled Wagyu is graded by its fat content ‘marbling’ Only the meat Fillet steak: tournedos from these extraordinary breeds of cattle is heavily marbled with fat, giving it a luxurious and rich flavour and texture. Graded by marble score, marble score 9 being the highest U.S. BEEF grade readily available and the most popular amongst our private clients, offering the highest degree of marbling. Tender, juicy and beautifully marbled, U.S. beef from grain-finished cattle, is recognised worldwide for its Flank steak (bavette) Fillet: chain off available in marble score 4–6 and 9 succulence and flavour. Rib eye: available in marble score 4–6 and 9 Bavette d’aloyau Rump cap (picanha) Bavette flank steak Short ribs Beef short ribs Strip loin: available in marble score 4–6 and 9 Rib eye: lip off, +/- 5kg Wagyu burgers Rib eye on the bone (cote-de-boeuf ) Striploin: +/- 5kg Tenderloin: chain off, +/- 2.5kg Top sirloin: centre cut rump, +/- 3kg EMAIL US TO PLACE AN ORDER OR DISCUSS HOW WE CAN BE OF SERVICE, CONTACT OUR OFFICE ON: TEL: +44 (0) 1964 536668 EMAIL: [email protected] 5 LAMB SPANISH PORK We have long since thought that Cornwall and Devon The two main types of Spanish hams are are the perfect places to grow lamb, granite based Serrano ‘white hoof ’ (pata Blanca)—and Iberian pastures is a haven for natural wild herbs to grow. ‘black hoof’ (pata negra or Iberico). These two The slightly warmer climate and clean air are due to types have distinctive aroma, flavour and colour. the lack of road pollution and wonderful sea breezes The curing of Serrano hams entails updating of help to develop the natural flavour and the rugged but traditional methods whilst respecting the natural non-mountainous terrain mean that the lambs are processes of the past and the absence of additives. worked enough so as to reduce unwanted fat but not For this only sea salt is used . The duration of the so much as to create excessive muscle. salting is determined by the weight of each ham. We favour Lamb raised in Cornwall due to the lush, consistent Castilla y leon, belly: bone in, +/- 5kg Castilla y leon, neck: boneless, +/- 2.5kg quality of the pastures. Dry ageing the lamb for 5/6 days will Castilla y leon suckling pig: 3–7kg ensure it has the finest appearance and eating qualities. Pata negra iberico: boneless, ½ loin Pata negra iberico: boneless, collar aguja Best end: whole Mini-rack French trimmed 4 ribs Pata negra iberico: presa, +/- 1.3kg Cannon: larder trimmed Minced Pata negra iberico: secreto Chump: 7oz Pencil fillet Cutlets French trimmed: 2–3oz Rack French trim: 3, 6–8-rib Diced Shank Kleftico: shoulder Shoulder: boned BACON Leg: whole Shoulder noisette Leg haunch: boned and rolled Whole saddle: b/end and s/loin Leg noisette: 10–12oz Premium cured English bacon and gammons. Unlike other bacons our products contain no added water, polyphosphates or added proteins. Available in streaky or back cut, plain or traditionally VEAL smoked over beech or oak. The English veal market cannot supply anything but Sizzling, naturally cooked bacon like it used to taste? the very smallest quantities and Britain now imports There can be no better than our wonderful Sandridge 99.4% of its veal. We looked carefully into where we Farm Wiltshire cured bacon or Jimmy Butler’s could source veal ethically and with consistent taste specially selected free range cured bacon. and quality. The Dutch have a terrific system; the Bacon alcase meat is succulent, very tender, light in colour and Bacon collar daube: 10oz comes from calves that are approximately 26 weeks.
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