Chatsworth Estate Farm Shop Food Order Form Please Enter the Quantity You Require Into the "Qty Required" Column
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01691 668004 Our Food Range Frozen Food Page 5 Contents Buffet Range Page 6 - 11 Fish & Seafood Page 12 - 16
The Little Food Company Ltd 01691 668004 www.littlefoodcompany.co.uk Our Food Range Frozen Food Page 5 Contents Buffet Range Page 6 - 11 Fish & Seafood Page 12 - 16 Poultry & Game Page 17 - 23 Red Meat Page 24 - 29 Vegetarian Range Page 30 -33 Pastry & Savoury Goods Page 34 - 38 Welcome To Morning Goods Page 39 - 43 The Little Food Company Bread & Pizza Page 44 - 52 For over 18 years The Little Food Company has been supplying hotels, pubs, Dairy & Egg Page 53 - 54 restaurants, tearooms, colleges, hospitals and schools etc. We have a fleet of multi-temperature vehicles, a great telesales team, an experienced field sales Potato Products Page 55 - 59 team and an answerphone service that helps take orders 24 hours a day. Fruit & Vegetables Page 60 - 62 Based in Oswestry, a small market town on the Shropshire and Mid Wales border, we care passionately about what we do and we distribute throughout Cakes, Gateaus & Desserts Page 63 - 73 Shropshire, Cheshire, Herefordshire, the West Midlands, North Wales, Liverpool and Manchester. Chilled & Fresh Foods Page 75 We pride ourselves on having a strong range of great quality food for our Deli Meats & Speciality Cheese Page 76 - 78 selected customers and supplement these with regular special offers and monthly promotions via our website. Fresh From The Butcher Page 79 - 83 This brochure represents a selection of what we have to offer and whilst all Dry Store Foods Page 85 these lines are available at the time of printing there may be changes as we are constantly looking for new ideas. -
Putney Pies House Salad (V)
All meals are freshly cooked to order so there may be a wait. PIES If you want fast food we are not for you. Our pies are made by hand in our kitchen from putney locally sourced fresh ingredients daily. menumenu PIES SMALL PLATES / STARTERS served with mash and gravy ............................................. £14.95 salads Small / Large served with hand cut triple cooked chips ............................ £15.95 vegetarian/vegan dishes are included in this section Market Salad (Vegan) .............................. £4.95/£8.95 CHILDREN'S MENU with maple syrup & mustard dressing Jumbo Sausage Rolls (3 pieces) ........... £6.95 Steak & Ale Pie in Shortcrust Pastry Case Mini Shepherds Pie ................................. £7.25 (1 piece of traditional sausage meat with thyme, steak beef, ale, onion and thyme Putney Pies House Salad (V) ........... £6.95/£10.95 1 piece with sausage meat, cranberry & pistachio, Chicken, Portobello Mushrooms & Leek Pie with new potatoes, baby gems, green beans, Bangers & Mash ....................................... £5.95 1 piece with sausage meat, apricot and sage) in Shortcrust Pastry Case olives, boiled egg, cherry tomatoes served with a french vinaigrette Veggie Bangers & Mash (V) ..................... £5.95 chicken thigh, portobello mushrooms, leeks, onion, cream Vegetarian Jumbo Sausage Rolls (V) £6.95 - optional oven baked salmon - extra £5 (3 pieces) Beef Bourguignon in Short Crust Pastry Case - optional oven baked chicken breast - extra £5 Fish Cake with Chips ............................... £5.95 -
Kinross-Shire
Kinross Newsletter Founded in 1977 by Mrs Nan Walker, MBE Published by Kinross Newsletter Limited, Company No. SC374361 Issue No 388 August 2011 www.kinrossnewsletter.org ISSN 1757-4781 DEADLINE CONTENTS for the September Issue From the Editor ............................................................ 2 2.00 pm, Monday Letters ......................................................................... 2 22 August 2011 News and Articles ........................................................ 5 for publication on Police Box...................................................................15 Community Councils....................................................16 Saturday 3 September 2011 Club & Community Group News .................................21 Sport ..........................................................................30 Contributions for inclusion in the Out & About................................................................37 Newsletter Gardens Open. .............................................................39 The Newsletter welcomes items from clubs, Congratulations and Thanks..........................................40 community organisations and individuals for Kinross High School Awards ........................................41 publication. This is free of charge (we only Church Information......................................................43 charge for commercial advertising - see Playgroups & Nurseries................................................45 below right). All items may be subject to Notices........................................................................46 -
COMPANY PROFILE Welcome to the Latest Edition of the Violet Farm
COMPANY PROFILE Welcome to the latest edition of the Violet Farm Foods Price List. You will be glad to know that we are still a privately-owned company which has been trading for over 40 years. We currently run a one stop chilled, frozen and ambient delivery service from our premises' in Wimborne, Dorset. With a modern fleet of temperature-controlled vehicles, we can cover a wide area including Hampshire, Surrey, Wiltshire, Berkshire, West Sussex, The Isle of Wight, parts of Somerset and of course Dorset. We have a telesales department which provides a personalised ordering and reminder service maintaining the commitment to a high standard. We are proud to distribute: We would like to take this opportunity to thank all our customers for their valued business and look forward to your continued support. 2 CONTENTS BACON 5 BREAD 35 BURGERS 35 CAKES 30,31,32,33 CHEESE 6 CHICKEN 34 CHIPS & CRISPS 15,16 CONDIMENTS 8,9 DAIRY PORTIONS 7 DRINKS 11,12,13 EGGS 7 SANDWICH FILLINGS 18,19,20 FISH 5 FROZEN 34,35 GLAZED SEASONINGS 14 MEATS 3 OTHER/STICK MEATS 4 PATE 5 PICKLES/CHUTNEYS & JAMS 7 POTATO GOODS 14 PIES & PASTIES 21,22,23,24,25,26,27,28,29 RICE CAKES 17 SALADS 21 SAUCES 8,9 SAUSAGES 27,35 SAUSAGE ROLLS 21,22,23,25,27,29 TEA, COFFEE & SUGAR 10 TINNED 4 WRAPS 35 PRICES CORRECT OF JANUARY 2019 PRICES SUBJECT TO CHANGE Please note: * Must be ordered by 14.00 Please Note: ** Must be ordered 48hrs in advance 3 MEATS COOKED JOINTS SIZE PRICE per kg JOINT015 100% Half Gammon 2.5kg-3kg £7.25 JOINT005 Smoked Ham* 2.5kg-3kg £7.20 JOINT010 Honey Roast -
Full Supermarket Data
Pie Survey 2011 – Supermarket/Brand Data (Sorted by salt/portion) Data was collected from product packaging in store and online during February and March 2011. See website for further information. 1. Pies Brand/ Retailer Product Name Pack Size (g) Portion size Salt (g) per Salt (g) per (g) 100g portion Waitrose Aberdeen Angus Steak & Ale Top crust Pie 600 300 0.9 2.69 Waitrose Steak, Mushroom & Red Wine Pie 540 270 1 2.69 Marks & Spencer Gastro Pub (main for 1) Aberdeen Angus Steak and Stilton Pie made with Tuxford and Tebutt Stilton 260 260 1.03 2.68 Iceland (Meal for the Family) Steak Pie 1400 350 0.8 2.6 Alfie Chadwick Cumberland Chicken Pot Pie 260 260 1.0 2.5 Alfie Chadwick Yorkshire Beef, Beer & Mushroom Pie 260 260 1.0 2.5 Dorset Pies Beef, Mushroom, Bacon & Red Wine topped with caramelised onion scone 280 280 0.9 2.5 Pieminister Moo & Blue Pie 275 275 0.9 2.43 Pieminister Thai Chook Pie 275 275 0.9 2.43 McDougall's Uppercrust Gastro Style 2 Chicken, Mushroom & Bacon Pies 400 200 1.2 2.4 Pukka Pies Large Potato, Cheese & Onion Pies Not Provided Not Provided Not Provided 2.35 Pukka Pies Our Best Steak & Kidney Pie 200 200 0.98 2.33 Pukka Pies Our Best Baked All Steak Pie 200 200 1.0 2.33 Pukka Pies Large Steak & Kidney Pies Not Provided Not Provided Not Provided 2.33 Waitrose Chicken, Bacon & White Wine Top crust Pie 600 300 0.775 2.33 Sainsbury's Taste The Difference Steak & Ale Pie 250 250 0.93 2.31 Dorset Pies Ham Hock & Apple Cider topped with herb scone 280 280 0.8 2.3 Glenfell Chicken and Ham Pie 680 170 1.25 2.3 Pukka Pies -
Corporate & Private Events
CORPORATE & PRIVATE EVENTS We would love to cater for you on your special event. Please bear in mind, this is only a guide and starting point for you, as we are able to tailor our packages to suit your requirements. SEASONAL & LOCALLY SOURCED MENUS... Our approach to food is that we select the best seasonal ingredients available and use them to create fresh, vibrant, modern dishes ensuring that our key ingredients are sourced locally, wherever possible from sustainable source. WHAT’S INCLUDED... Prices illustrated are fully inclusive of an event manager, foodservice staff, chefs, traditional crockery, cutlery, and full consultation & support. THE NEXT STEP... Having selected us as your venue, please drop us a line at [email protected] briefly outlining your ideas and plans for the day, or alternatively call to arrange a mutually convenient appointment at our premises to discuss your requirements in greater detail 07407225928. We look forward to hearing from you! LEAFI CAFÉS & RESTAURANTS PARTIES & EVENTS Restored to their former glory the historic spaces at St Albans Museum + Gallery can cater for a number of occasions. The Assembly Room is the jewel in the crown of the Georgian Town Hall, which sits behind the impressive Palladian façade and balcony. A stunning versatile ballroom, with a history of state banquets, galas, balls and dinners. Perfect for larger gatherings. One of the only few remaining pre-Victorian courtrooms in the country, the Courtroom at St Albans Museum + Gallery is brimming with charm. Assembly Room Sit down dinner 120 Theatre Style 150 Assembly Room Reception 150 Court Room & Landing Gallery Sit down dinner 70 Theatre Style 90 Reception 100 Whole Building 400 Courtroom LEAFI CAFÉS & RESTAURANTS PARTIES & EVENTS The Assembly Room and Courtroom offer a striking and professional setting for early morning networking events and presentations. -
Bakery Catalogue Product Icon Key
BAKERY CATALOGUE PRODUCT ICON KEY WEIGHT THAW OVEN BAKE FROZEN FRIDGE SHELF AMBIENT TIME TEMPERATURE oC TIME SHELF LIFE LIFE UNOPENED SHELF LIFE CONTENTS MAPGIE BAKERY Pastry 02 Topped & Filled Muffins 03 Muffin Tubesets ™ 04 | 05 Croissants & Scrolls 07 Pizza 09 Dry Mixes 09 MAGPIE PIES Classic Oval Foils 11 Pasties 11 Puff Pies 12 Slices 13 Burger Pies 13 Sausage Rolls 15 Mini Pies 15 Puffs & Speciality 15 MAGPIE RETAIL CABINET Individually wrapped Jumbo Muffins 17 Individually wrapped Small Muffins 17 6 pack Muffins 19 Frozen Retail Cabinet 21 MA BAKER PIES Premier Pies 23 Regular Pies 24 Sausage Rolls 25 Individually wrapped Pre-baked Pies 26 MA BAKER SNACKING Samoosas 29 All our products are Halaal certified and produced in Halaal certified facilities. PASTRY 1 KG PUFF PASTRY ROLL 2 KG PUFF PASTRY ROLL 6 KG PUFF PASTRY SHEETS (20 x 300 g) BARCODE: 6005118000625 BARCODE: 6005118001950 BARCODE: 6005118000632 PRODUCT CODE: 70110944 PRODUCT CODE: PUFF PRODUCT CODE: 70110951 1 kg 120-180 mins 200oC 20-25 mins 12 mnths 2 kg 120-180 mins 200oC 20-25 mins 12 mnths 6 kg 120-180 mins 200oC 20-25 mins 12 mnths 02 TOPPED & FILLED MUFFINS CARAMEL FUDGE MUFFIN FILLED CHOC CHOC CHIP MUFFIN FILLED WITH WITH CARAMEL & TOPPED WITH CHOCOLATE GANACHE & TOPPED WITH CARROT MUFFIN FILLED WITH CREAM CHOCOLATE CHUNKS CHOCOLATE CHUNKS CHEESE ICING & TOPPED WITH WALNUTS BARCODE: 6004642004062 BARCODE: 6004642004079 BARCODE: 6005118001660 PRODUCT CODE: 70110851 PRODUCT CODE: 70110852 PRODUCT CODE: 70110853 145 g 90 mins 6 mnths 4 days 140 g 90 mins 6 mnths 4 days 140 g 90 mins 6 mnths 4 days Muffins, croissants, cinnamon scrolls and more, RFG has a range of tried and tested formats and flavours to help you satisfy your consumer’s sweet tooth with very little effort from your baking team. -
RBWF Burns Chronicle 1991
1991 The digital conversion of this Burns Chronicle was sponsored by Studies in Scottish Literature The digital conversion service was provided by DDSR Document Scanning by permission of the Robert Burns World Federation Limited to whom all Copyright title belongs. www.DDSR.com - BURNS .CHRONICLE 1991 BURNS CHRONICLE AND CLUB DIRECTORY Instituted 1891 WHOLE NUMBER 100 1991 PRICE: Paper £6.50, (Members £4.50). Published by the Bums Federation, Dick Institute, Kilmarnock. Contents JAMES ALEXANDER MACKAY 5 FROM THE EDITOR 6 TO ROBERT BURNS IN HEAVEN 8 THE BRIGS OF FORTH 9 BOOK REVIEWS 10 BURNS THE ENGLISH POET 16 OBITUARIES 17 A VERY HUMBLE PLACEMAN 20 THE BOWHILL PEOPLE'S BURNS CLUB 1940-1990 32 BRIDGING THE AGE GAP 34 THE FIRST TWINNING OF BURNS CLUBS 34 ROBERT BURNS AND THE BOSWELL CONNECTION 35 DR. JOHN MACKENZIE M.D. 37 THE MYSTERY SOLVED 43 THE TIMES O' BURNS 45 .JAMES HOGG ON ROBERT BURNS 51 THE WILLIAM WILL MEMORIAL LECTURE 72 FINNISH TRANSLATION OF BURNS 77 HOW OLD IS GREENOCK BURNS CLUB? 77 PRESIDENT AND EXECUTIVE 83 COMMITTEE GREENOCK BURNS CLUB 83 ROBERT BURNS AND THE RUTHWELL CROSS 84 WHISPERS OF GENIUS: EDGAR ALLAN POE AND ROBERT BURNS 94 TROTZ ALLEDEM UND ALLEDEM 102 AN AULD WEEOOW-WUMMAN BLETHERS 103 THE BURNS FEDERATION OFFICE BEARERS 105 LIST OF DISTRICTS 109 ANNUAL CONFERENCE REPORTS, YORK 1989 117 CLUB REPORTS 135 NUMERICAL LIST OF CLUBS ON THE ROLL 173 ALPHABETICAL LIST OF CLUBS ON THE ROLL 201 4 JAMES ALEXANDER MACKAY Although I am not a Bums enthusiast myself I can fairly claim to have introduced your Editor to the Bums Movement. -
Taylor Made for Selkirk
Taylor made for Selkirk Butcher John Taylor and his customers epitomise the verse from the grace that carries the name of their Border town - “We hae meat and we can eat, sae let the Lord be thankit.” The poetry is recognised nationwide as the Selkirk Grace because Robert Burns was said to have delivered it at a dinner given by the Earl of Selkirk at St Mary’s Isle Priory in Kirkcudbright. Nestled in the town’s Market Place, John Taylor has breathed new life and vitality into a butcher’s shop that was closed for a year and a half. Selkirk town centre has been regenerated with a streetscape facelift which retained car parking. The re-opening of the butcher’s has demonstrated the new found positivity and John has complemented the square with a very attractive and stylish shop front. A statue of Sir Walter Scott, the historical novelist of the late 18th and early 19th centuries, his stony eyes look down on the square at the great transformation that has taken place all around him. In taking over a shop no more than a shell that contained a refrigerated display cabinet, chillroom, block and oven, John Taylor too was a man of vision. Since leaving Jedburgh Grammar at the age of 15 in 1989 to work in the Co-op’s Jed Fleshing, he has gained valuable experience and enthusiasm for the meat trade. John went on to work in Booker in Galashiels, Angus MacKay in Melrose and Wylies in Kelso. When approached in May 2018 about the opportunity to take on the Selkirk shop he was a man confident that he could create a craft butcher’s shop that could be made a success from a standing start. -
Together We Raised Over £9,500 for Macmillan Cancer
Trust talk The Newsletter of Trust Housing Association Winter 2014 Together we raised over £9,500 for Macmillan Cancer Tenants and staff, from Stornoway down to Newton Stewart, donned their aprons to raise vital funds for Macmillan Cancer Care. The combined efforts from 32 developments and head office staff meant that we raised over £9,500, almost double last year’s total. Linda Noble, Coordinator at Tobermory, where they raised a superb £650, said: ‘We have a close knit community here and we are thrilled to have raised such an amount for Macmillan. It’s a charity that is close to the hearts of lots of our tenants and staff and we were keen to give something back. Everyone thoroughly enjoyed the day’. Jayne Forbes, Fundraising Manager for Macmillan simply said: ‘That is AMAZING’. Well done to everyone involved. In this issue: Halloween Parties (Page 3) Tenant Case Studies (Page15) Winter Weather Tips (Page 27 Power of Attorney (Page 38) Trust Talk Newsletter Volume 25 – Winter 2014 Welcome Contents Hello and welcome to your Winter Development News 2-8 Edition of Trust talk. Well where has From Our Tenants 9-10 2014 gone? It’s just flown by, with Fundraising 11-12 the various sporting events and the Starters & Leavers 13-14 controversial and thought provoking Case Studies 15-16 referendum; it’s been a great year that Board Visits 17 has raised Scotland’s profile with the Tenant Participation 18-20 rest of the world. Care Inspectorate 21 We hope you enjoy this edition which TEL 22 includes some winter weather tips and Arran Pages 23-26 a delicious mince pie recipe for those of Health, Safety & Wellbeing 27-29 you who enjoy baking. -
Patient Menus Breakfast Orange Juice V Apple Juice V Porridge Muesli Rice Krispies Bran Flakes Cornflakes Weetabix Sv V S V V V Sv
PATIENT MENUS BREAKFAST ORANGE JUICE V APPLE JUICE V PORRIDGE MUESLI RICE KRISPIES BRAN FLAKES CORNFLAKES WEETABIX SV V S V V V SV WHOLEMEAL TOAST WHITE TOAST BUTTER LOW FAT SPREAD MARMITE JAM HONEY MARMALADE REDUCED SUGAR MARMALADE V V SV VS SV SV SV SV SV PRUNES SV BAKED BEANS SV LUNCH WEEK 1 LUNCH WEEK 2 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY ORANGE JUICE APPLE JUICE TOMATO SOUP V V V FRIED FRIED CHICKEN LAMBS LIVER IN BATTERED STEAK & KIDNEY ROAST SHEPHERDS CHILLI CON CHICKEN & LEEK BATTERED SAUSAGES IN ROAST PORK PORK COBBLER ROAST TURKEY ROAST PORK CURRY ONION GRAVY HADDOCK & PIE TURKEY PIE CARNE PIE COD & ONION GRAVY LEMON LEMON 145 Kcal, 28g 140 Kcal, 26g 467kcal ,24g 200 Kcal,18g 160 Kcal, 28g 320kcal, 22g 204 Kcal, 25g 250 Kcal, 16g 160 Kcal, 28g Protein 200 Kcal, 19g Protein 250 Kcal, 24g Protein 145 Kcal, 28g Protein 320 Kcal, 21g Protein 300Kcal, 18g Protein Protein Protein Protien Protein Protein Protein Protein Protein S S S S S CUMBERLAND CREAMY CUMBERLAND CLASSIC BEEF & MACARONI TUNA & PORK & SAUSAGE CHICKEN WITH MEXICAN BEEF & CAJUN CHICKEN SAUSAGE COUNTRY BEEF CHICKEN & ITALIAN VEGETABLE CHICKEN KIEV CHEESE WITH BROCCOLI CHICKEN KIEV POTATO WITH ONION MUSTARD & POTATO PIE GUMBO WITH ONION BAKE VEGETABLE KORMA LASAGNE CASSEROLE HAM PASTA BAKE STEW GRAVY TARRAGON GRAVY 340kcal, 17g 266kcal, 45g 400kcal 23g 290kcal, 14g 340kcal, 17g 207kcal, 23g 300Kcal, 18g protein 151kcal, 19g Protein 404kcal, 29g protein 211kcal, 30gProtein 308kcal, 13g protein -
Come Pie with Me with ME
Come Pie With Me WITH ME An In depth review of Pies in North East Scotland Come Pie withme © Contents 1. Scope & Background 2. Disclaimer 3. Response to the Study 4. Executive Summary 5. The “Pie -Off” 6. Best & Worst by Category 7. Demographics 8. Full Results & Comments Come Pie withme © Scope & Background • Objective is to independently assess as many pies as possible to determine what are the best & worst in North East Scotland. • Each pie was marked out of 10 for pastry, filling, presentation and an overall rating. • In addition to pies other pastry products were also reviewed. • Suppliers of the pies included bakers, butchers and some home made attempts. • 30 pies, sausage rolls and bridies were reviewed over a 5 month period • Due to the complexity of the pie industry and the large variety in the market, the Tour de France model was used to allow for different classifications: 1. Yellow Jersey. The best overall. 2. Polka dot Jersey. King of the Alternatives. Best pie with an alternative (not mince) filling. 3. Green Jersey. Best non pie product • Because the top two pies were separated by 3 basis points it was decided to have a “pie off”. Come Pie withme © Disclaimer • The identity of the pie tasters have not been disclosed in order to maintain their integrity and independence. • We can make the following disclosures however: ▫ Each pie was assessed by 5-10 independent pie reviewers ▫ No taster has any financial interest in any of the bakers / butchers assessed ▫ Like a jury the tasters covered a large demographic area 2 foreign nationals 2 females The guy who was always hungry, hence gave every pie at least 8 The Simon Cowell-esque tester who rarely gave above a 7 People from the lowest elements of society (they know who they are) Guest reviewers including the legendary Lord of the Pies himself who published a Critique of the Highland League pie industry 2004-6.