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Price List - Cook School
PRICE LIST - COOK SCHOOL TO PLACE AN ORDER: CALL US ON 01563 55008 OPTION 1 BETWEEN 8AM AND 12PM DAILY, COLLECT FROM 1PM TO 8PM THE SAME DAY. COLLECT FROM BRAEHEAD FOODS WAREHOUSE, TO THE REAR OF BRAEHEAD FOODS/COOK SCHOOL. MINIMUM ORDER VALUE £35, MAXIMUM 1 BOX OF CHICKEN PP. Production Kitchen - Buffet Canape & Starters Product No Product Description UOM Sub Category Column1 Price SHOP041 CS SHOP STEAK & SAUSAGE PIE 1.2 KG EACH £11.00 SHOP048 CCS READY MEAL MINCE POTATOES PEAS AND CARROTS 345 G EACH £3.00 SHOP052 CSS READY MEAL LASAGNE 500G EACH £5.00 SHOP054 CSS READY MEALS CHICKEN BROCCOLI & PASTA BAKE 450 G EACH £4.00 SHOP058 CSS READY MEALS MACARONI CHEESE 400G EACH £3.00 Production Kitchen - Burgers Product No Product Description UOM Sub Category Column1 Price PRO01895 BHF VENISON BURGER 5 x 170g (Frozen) EACH PK Burgers £13.20 Production Kitchen - Hot Wets Product No Product Description UOM Sub Category Column1 Price PRO02003 BHF WHL BEEF & SMOKED PAPRIKA MEATBALLS IN TOMATO SAUCE 2.5Kg (Frozen)EACH Pre 10 PK Hot Wets £28.01 PRO02042 BHF BEEF LASAGNE 2.5Kg (FROZEN) EACH PK Hot Wets £27.64 PRO02015 BHF CAULIFLOWER MAC & CHEESE CRUMBLE 2.5Kg (Frozen) (Vegetarian) Pre 10EACH PK Hot Wets £24.07 PRO02019 BHF CHICK PEA, SQUASH & VEGETABLE CURRY 2.5Kg (Frozen) (Vegetarian) PreEACH 10 PK Hot Wets £21.69 PRO02004 BHF CHICKEN CASSEROLE WITH HERB DUMPLINGS 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £29.44 PRO02005 BHF CHICKEN TIKKA MASALA CURRY 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £25.36 PRO02006 BHF CHICKEN, CHICK PEA & CORIANDER TAGINE 2.5Kg -
Brie/Camembert
“Cheesemaking Made Easy” Brie/Camembert Kate Johnson, The Art of Cheese, LLC www.theartofcheese.com www.facebook.com/artofcheese Equipment Needed: Stainless Steel Pot (1 or 2 Gallon) w/ lid Slotted Spoon Cheese thermometer Large Knife Cheese Form (mold) or Basket Cheese Mat or Tray with holes Dorm refrigerator (for aging your cheese) Ingredients: Fresh or store-bought whole milk, pasteurized (goat’s or cow’s milk) Mesophilic Starter Culture Penicillium candidum mold spores Rennet Cheese salt (or non-iodized sea salt) Ash (optional) To Pasteurize Milk Option 1: Heat milk to 145 degrees stirring constantly. Hold at that temp for 30 minutes. Cool quickly in an ice water bath. Option 2: Heat milk to 161-165 degrees stirring constantly. Hold at that temp for 30 seconds. Cool quickly in an ice water bath. Raw Milk CSA's: www.rawmilkcolorado.org Copyright © 2018 The Art of Cheese www.theartofcheese.com [email protected] Cheesemaking Supply Resources 1. New England Cheesemaking Supply Company, www.cheesemaking.com 2. Artisan Geek, http://artisangeek.com 3. Grape and Granary, www.grapeandgranary.com 4. Hoegger Supply Company, www.thegoatstore.com 5. www.cheesesupply.com Books on Cheesemaking 1. Home Cheese Making by Ricki Carroll 2. 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes 3. Kitchen Creamery by Louella Hill Lactic Recipes vs Fully Renneted Recipes Lactic Recipes (often rennet-assisted): • Made with little or no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid • Examples: Fresh Mold-Ripened Goat Cheese, Selles sur Cher (Southern French style cheese traditionally made from goat’s milk), Brie de Melun (Northern French lactic acid vs animal rennet cheese considered to be the ancestor of all Bries traditionally made with raw cow’s milk). -
Our Story Of
Cheese...OUR STORY OF “A slice of good cheese is never just a thing to eat. It is usually also a slice of local history: agricoultural, political, or ecclesiastical. Knowledge of this enables us to distinguish the genuine from the imitation; it adds to our appetite for the cheese and to the relish with which we savour it”. Patrick Ranch The world’s best cheeses have found a place at the Maldives’ one and only cheese & wine bar... At the cheese & wine bar, we strive to present our customers, with the widest range of amazing taste experiences possible with the world’s finest table cheeses, coupled by careful selections of fine wines to match. We believe that perfectly matched cheese and wine should be one of life’s simple pleasures, and we’d like to share the thrill of these beautiful artifacts with you. This wine list is an endeavour to cross all boundaries; it rewards the innovators and respects the classics. Our ultimate goal is to provide you with a true wine experience. We commissioned one of the world’s most famous Masters of wine together with our in-house Sommelier and Maitre Fromager to compile this list and will continue to expand our selection by keeping in mind that wine and cheese is one of life’s gratest gifts. YOU SAY WE SAY Cheese, Wine, Platters S M L S M L Range of flavours 40 Goat & Ewe Cheese 24 32 40 Discover the inexhaustible diversity of Follow the example of Zeus whose legend- cheese through a guided tasting that will ary strength is said to derive from having help you discover the whole cheese family. -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
F I N E C H E E S E & C O U N T
F I N E C H E E S E & C O U N T E R 2 0 1 9 F I N E C H E E S E & C O U N T E R 2 0 1 9 F I N E C H E E S E & C O U N T E R 2 0 1 9 U S E F U L I N F O R M A T I O N C O N T E N T S Your area manager : S = Stock Items RECOMMENDATIONS 4 Mobile Telephone : Any item that is held in stock can be ordered up until 12 noon and will arrive on your usual delivery day. CELEBRATION CHEESE 6 Your office contact: Office Telephone: 0345 307 3454 PO = Pre-order Items SCOTTISH CHEESE 8 Cheese & Deli Team : 01383 668375 Pre-order items need to be ordered by 12 noon on a Monday and will be ready from Thursday and delivered to ENGLISH CHEESE 12 Office email: [email protected] you on your next scheduled delivery day. Office fax number : 08706 221 636 WELSH & IRISH CHEESE 18 PO **= Pre-order Items Your order to be in by: Pre-order items recommended for deliveries arriving CONTINENTAL CHEESE 20 Pre-orders to be in by: Monday 12 noon Thursday and Friday only CATERING CHEESE, 24 Minimum order : ** = Special Order Items DAIRY & BUTTER (minimum orders can be made up of a combination of Special order items (such as whole cheeses for celebration product from chilled retail and ambient) cakes) need to be ordered on Monday by 12 noon week 1 CHARCUTERIE, MEATS & DELI 26 for delivery week 2. -
Hamish Johnston Fine Cheeses Wholesale Catalogue 1St July 2017
Hamish Johnston Fine Cheeses Wholesale Catalogue 1st July 2017 London Suffolk 48 Northcote Road Unit 51 London Martlesham Creek SW11 1PA Sandy Lane Martlesham IP12 4SD Phone: 020 7738 0741 Phone: 01394 388127 Fax: 020 7924 6193 Fax: 01394 446010 email: [email protected] Please note that the following are our current terms and conditions of sale. 1. Products will be invoiced at prices ruling on the day of dispatch. Whilst every effort will be made to give customers advance warning of price changes “Hamish Johnston Ltd” reserves the right to alter prices without prior notice. 2. Pre-Packed and hand wrapped cheese portions are subject to a surcharge of 25% above normal wholesale prices. 3. Any defective or out of condition stock will only be credited or replaced if we are informed within 24 hours of their delivery. All such goods must be returned to us or made available for inspection. 4. Title to the goods shall only pass to the buyer after full payment has been made to, and accepted by “Hamish Johnston Ltd”. 5. The Seller reserves the right to repossess any Goods in respect of which payment is overdue and thereafter to re-sell the same and for this purpose the Buyer hereby grants an irrevocable right and licence to the Sellers servant and agents to enter upon all or any of its premises with or without vehicles during normal business hours. This right shall continue to subsist notwithstanding the termination or cancellation of the order for any reason and is without prejudice to any accrued rights of the Seller thereunder or otherwise. -
Royal Cheshire Show Results 21 June 2016
Prize Report Ridden Hunters Class: 6 OPEN NOVICE HUNTER 1st Day, Mrs Jill(65) View Point 2nd Tyldesley, Miss Jenna(50) Rehy Horizen 3rd Tough, Mrs Amy(58) Dartans in Clover 4th Lloyd, Mrs Sharon(42) Fuerty Herself 5th Owen, Miss Zara(52) Hokey Cokey 6th Ross, Mr Garry(53) Carra Villa Gem Class: 7 HOYS LIGHTWEIGHT SHOW HUNTER 1st Rimmer, Miss Sarah(69) Smart Alec 111 2nd Tyldesley, Miss Jenna(71) Tudor Minstral 3rd Owen, Miss Zara(74) red letter day 4th Heyes, Miss Holli(70) The Rough Diamond 5th Dickin, Mrs Raquel(68) Raconteur II Class: 8 HOYS MIDDLEWEIGHT SHOW HUNTER 1st Bardo, Carol(88) Bloomfield Tetrarch 2nd Crowther, Ms Steph(80) In For The Kill 3rd Ross, Mr Garry(87) Ballymoyle Wicklow Rose 4th Rowe, Miss Laura(83) The Marksman 5th Duffy, Miss Catriona(85) Laharn Cross 6th Owen, Miss Zara(81) titus endeavour Class: 9 HOYS HEAVYWEIGHT SHOW HUNTER 1st Day, Mrs Jill(112) Patricks Choice 2nd Rosser, Mr Malcolm(98) Paxford Venture 3rd Ramm, Mrs Vanessa(106) Cirene Accolade 4th Ramm, Mrs Vanessa(105) Shantaram 5th Owen, Miss Zara(100) Super Trooper 6th Elding, Mrs Hilary(99) Papavers Romeo Class: H3 CHAMPION RIDDEN HUNTER Champion Day, Mrs Jill(65) View Point Class: H4 RESERVE CHAMPION RIDDEN HUNTER Reserve Champion Day, Mrs Jill(112) Patricks Choice Class: 10 HOYS SMALL SHOW HUNTER 1st Barnett, Miss Melissa(117) Finns Rose 2nd Douglas, Miss Kirstine(118) Hart Beat 3rd Duncalf , Mrs B A(129) Toncynffig Lord Harding Printed at: 21/06/2016 16:11:29 Prize Report 4th Vaughan, Miss Chloe(128) Carnsdale Dreamcatcher 5th Coleman, Miss Aimee(122) -
Wholesale Cheese Catalogue 201 9
W H O L E S A L E CH E E S E C A T A L O G U E 201 9 CHEFSG ARDEN.NET TABLE OF CONTENT ABOUT US 02 SPANISH 40 SHEEPS’ CHEESE 40 AUSTRALIAN 04 COWS’ CHEESES 04 BRITISH 42 WHITE MOULD 04 COWS’ CHEESES 42 CHEDDAR 06 SOFT 42 BLUE VEIN 07 CHEDDAR 44 FETTA 08 HARD 46 HALOUM I 10 BLUE 49 FRUIT 11 G OATS’ CHEESES 51 MARIN A TED FET TA BLUE 52 BOCCONCINI 12 EWES’ CHEESE 53 MOZZARELLA 13 BLUE CHEESE S 54 SOFT CHEESE 17 CACIOTTA & PECORINO 19 IRISH 56 SMOKED CHEESES 21 COWS’ CHEESES 56 23 MATURED CHEESES GOATS’ CHEESES 57 BUFFALOS’ CHEESE 25 EWES’ CHEESES 58 SMOKED CHEESES 26 INDIVIDUAL & PORTION 60 COWS’ CHEESES 60 FRENCH 28 CHEDDAR 60 GOATS’ CHEESES 28 BLUE 62 COWS’ CHEESES 29 SOFT 63 EWES’ CHEESES 34 HARD 66 B LUE CHEESE S 34 GOATS’ CHEESES 67 CRACKERS 69 ITALIAN 36 COWS’ CHEESES 36 FRUIT PASTES 70 BLUE CHEESE S 38 ABOUT CHEF’S GARDEN LTD Established in 1999, Chef’s Garden has been supplying an extensive range of fresh and frozen produce from Australia, Europe, United States and the PRC. Our extensive range includes chilled meat, seafood, fruit and vegetables and dry goods. We are firmly positioned as the preferred supplier to some for the leading restaurants, five star hotels, and some of Hong Kong’s favourite food and beverage outlets. Order can be placed by fax, phone or on-line. Order any time before 3am for same morning delivery. -
AURELIE DUMAIN (CRESAL, Université Lyon 2) SOCIOLOGIE Et ANTHROPOLOGIE
AURELIE DUMAIN (CRESAL, Université Lyon 2) SOCIOLOGIE et ANTHROPOLOGIE FAIRE UN FROMAGE AOC : la mise en tourisme et en culture du Comté Ou FAIRE-FAIRE LA DIFFERENCE ET LA RESSEMBLANCE DU COMTE Travail dirigé par ANDRE MICOUD (CRESAL, UMR 5043) et NOEL BARBE (DRAC de Franche-Comté, LAHIC, CNRS). Rapport à la Mission Ethnologie, Direction de l’architecture et du patrimoine. Légende de la première de couverture (de haut en bas) : - Auteure : Dumain A. M. Etiévant de la Ferme des Nouvelles en train de présenter la traite des vaches dans les prés lors du Dimanche à la ferme, août 2003. - Première de couverture du dépliant des Routes du Comté 2003., Nansen Développement., Pierre Accard Communication., Szewczyk, V., Réveillez tous vos sens!, guide de l’offre touristique, 2003, dos de couverture. - Auteure : Dumain A. Le fromager de la Fruitière d’Arbois en train de présenter la fabrication du Comté à des visiteurs, août 2003. - Auteure : Dumain A. Enfant en train de jouer à « la pêche aux lettres » dans le but de composer des « mots de la ferme », à la Ferme des Nouvelles lors du Dimanche à la ferme, août 2003. - Auteure : Dumain A. Photographie du plan de découpe du Comté dans le magasin de la Coopérative de Frasne. - Photographie tirée du dépliant des Routes du Comté 2003., Nansen Développement., Pierre Accard Communication., Szewczyk, V., Réveillez tous vos sens!, Guide de l’offre touristique, 2003, page 3. SOMMAIRE - Remerciements. - Note aux lecteurs. - Introduction. Que fait-on après le productivisme ? ………………….………………… .1 o « Quel avenir pour les paysans ? » …………………………………………………….1 o Changer pour rester conforme à l’origine………………………………...……………2 o Un patrimoine pris entre tradition et modernité………………………………………..7 - Première partie. -
a - TASTE - of - SCOTLAND’S Foodie Trails
- a - TASTE - of - SCOTLAND’S Foodie Trails Your official guide to Scottish Food & Drink Trails and their surrounding areas Why not make a picnic of your favourite Scottish produce to enjoy? Looking out over East Lothian from the North Berwick Law. hat better way to get treat yourself to the decadent creations to know a country and of talented chocolatiers along Scotland’s its people and culture Chocolate Trail? Trust us when we say Wthan through its food? that their handmade delights are simply Eat and drink your way around Scotland’s a heaven on your palate – luscious and cities and countryside on a food and drink meltingly moreish! On both the Malt trail and experience many unexpected Whisky Trail and Scotland’s Whisky culinary treasures that will tantalise your Coast Trail you can peel back the taste buds and leave you craving more. curtain on the centuries-old art of whisky production on a visit to a distillery, while a Scotland’s abundant natural larder is pint or two of Scottish zesty and refreshing truly second to none and is renowned for ales from one of the breweries on the Real its unrivalled produce. From Aberdeen Ales Trail will quench your thirst after a Angus beef, Stornoway Black Pudding, day of exploring. And these are just some Arbroath Smokies and Shetland salmon of the ways you can satisfy your craving for and shellfish to Scottish whisky, ales, delicious local produce… scones, shortbread, and not to forget haggis, the range is as wide and diverse as Peppered with fascinating snippets of you can possibly imagine. -
Cheese Cellar Dairy Essentials Range, Is Backed Years to Become a Mainstay of the British Cheese up by Regular In-House Taste Tests
DAIRY ESSENTIALS No. 2 CHEESE CELLAR Good food should not be a luxury but twice. First at the dairy to pick the best batches and then again when the cheese is fully matured to reserved for special occasions. make sure it is good enough for our Cheese Cellar At Harvey & Brockless, we believe eating well is an Dairy Essentials range. essential pleasure of everyday life. That’s why we go the extra mile to find stunningly good cheeses and speciality foods. And for our Cheese Cellar Perfect pairings Dairy Essentials range, we sell them at remarkably A cheese without a good chutney or cracker is reasonable prices. In our book, good value doesn’t only half the experience, which is why we take our mean you should compromise your standards. accompaniments just as seriously as the Blues and This is only possible because of Harvey & Brockless’ Bries they are served with. From Spanish Membrillo long history and considerable buying power. Bought to oatcakes baked on the island of Orkney, the range by the grandfather of one of our directors 45 years has been curated to perfectly match our cheeses. ago (from a Mr Harvey and Mr Brockless in Sussex), Our passion for flavour, which is at the heart of the the company has matured like a fine Stilton over the entire Cheese Cellar Dairy Essentials range, is backed years to become a mainstay of the British cheese up by regular in-house taste tests. It’s a tough job! sector with its own unique personality. We also hold frequent tastings and open days for Today the business is fully BRC accredited, employs customers and producers, where they can meet, eat more than 400 people and has forged close ties with and share knowledge. -
C Heese Bites
bloomy rind semi-soft (commonly with an edible white rind) (high moisture content and flavors from very mild to pungent flavor) 705 HUMBOLDT FOG - CYPRESS GROVE 5 503 CABRA ROMERO - MONTESINOS 4 clean and balanced with citrus finish/pasteurized goat/California crusted with rosemary, light yet complex/pasteurized goat/Spain 825 CLOCHETTE DE FONTENILLE - PASCAL BEILLEVAIRE 6 507 TETE DE MOINE - FROMAGERIE H. KAMPF 5 soft with a mild herbaceousness /pasteurized goat/France sweet and intense with a dense texture/raw cow/Switzerland 706 MOSES SLEEPER - JASPER HILL FARM 5 512 KOKOS COCONUT GOUDA - CHEESELAND 3 clean finish with hints of oyster mushrooms/pasteurized cow/Vermont touch of refreshing sweetness /past. cow-coconut cream/Holland 510 ROSSO DI LANGA - CASEIFICIO ALTA LANGA 5 504 MANCHEGO 3 MONTHS - LA MANCHA 3 mild and buttery/pasteurized cow-sheep/Italy intense and rich, slightly salty/pasteurized sheep/Spain 818 TRIPLE CRÈME BRIE - MARIN FRENCH 5 954 MAHON 4 MONTHS - MITICA 3 rich and smooth, slightly sweet flavor with fluffy white rind/past. cow/California mild with nutty finish/raw cow/Spain 718 COULOMMIERS DE VACHE - RODOLPHE LE MEUNIER 6 955 GARROTXA - MITICA 5 buttery and nutty/past. cow milk/France creamy, herbaceous, milky, nutty/pasteurized goat/Spain 906 BREBIROUSSE D’ARGENTAL 5 921 JEUNE AUTIZE 5 luscious and silky, sheepy and full-flavored /past. sheep/France sweet and light flavor/pasteurized goat/France 950 ACAPELLA - ANDANTE DAIRY 9 963 PATACABRA - LA PARDINA 5 buttery, fresh and herbal/pasteurized goat with ash/California fruity, tangy and a bit savory/pasteurized goat/Spain 501 FIN BRIARD AU GRAND MARNIER - ROUZAIRE 6 604 LOU BREN - RODOLPH LE MEUNIER 7 sweet & sour taste with decadent creamieness and motes of orange zest/past.