THE SUMMER LAUNCH After long winter months making the most of root vegetables and brassicas, chefs are full of the joys of spring once again. The blast 1. of colour and flavour that new season produce brings to the kitchen

2. is reflected in our new ranges, from wild garlic pesto and rhubarb purée to spiced salami and beetroot cured salmon. We’ve also curated a stunning new range of artisan French , plus exotic Valrhona fruit couvertures that will get your taste-buds singing like the headline stage at Glastonbury.

It’s official: summer is coming.

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1. Bleu d’auvergne FC001, 2. Roche Montagne FC637, 3. au Torchon FC989, 4. Langres Petit FC225, 5. Saint Marcellin FC723 BEILLEVAIRE Beillevaire’s commitment to artisan cheesemaking is grounded in its history and informs its 1. present. Pascal Beillevaire, who set up the business in the Loire-Atlantique region in 1980, was a former dairy farmer and today the company is still dedicated to working closely with 2. farmhouse cheesemakers. It is also a producer in its own right, making raw milk fromage at its Machecoul headquarters, as well as dairies in Normandy, Poitou-Charentes and the Ardèche, plus maturing caves in the Jura Massif and the Pyrenees. It has grown from humble beginnings, but Beillevaire has stayed true to its roots. 3.

NEW PRODUCER had hanging from the ceiling to cure in mould. The paste beneath is smooth 4. 5. front of the kitchen fire, the richer you and gooey, ranging in texture from BEAUFORT D’ÉTÉ 1.5KG were meant to be. Made with partially double cream to clotted cream, while — skimmed milk, the ball-shaped cheeses the flavour is long and complex. Hay and A mighty mountain from the have a hard dry rind and an elastic paste, leather lead to an earthy animal finish. Haute-Savoie, our Beaufort balances which packs a flavour punch from the FC723 power and grace, thanks to a flavour that addition of garlic and ground pepper. is both intensely savoury and fruity with FC989 PONT L’EVEQUE PAYS a large helping of hazelnut notes. FC984 D’AUGE 400G LANGRES PETIT 180G — 6. BLEU D’AUVERGNE — There’s a wonderful peachy colour and FOURNISSEUR 1.25KG With its billowing white and orange rind, pillowy softness to the rind of this raw — Langres looks a little like a fluffy cloud at cow’s milk cheese from Normandy. The Made in the centre of , Bleu sunset. There’s plenty of weight behind supple interior is sweet with notes of d’Auvergne is an approachable cow’s the airy appearance, however, with a stone fruits and brioche. FC994 milk blue with a mild flavour pungent tang from the washed rind and 8. seasoned with a delicate peppery spice. plenty of spice and mineral notes from A LA TRUFFE 1KG 7. FC001 the smooth paste just beneath. FC225 —

Brie, but not as you know it. Beillevaire 9. COMTÉ 24 MONTH 1.5KG MORBIER BICHONNE 1KG has added a thin layer of black truffle ­­— — mixed with mascarpone to mushroomy Taste the terroir of France’s Made in the same mountainous region Donge Brie-de-Meaux to create mountainous Jura Massif in this aged of France as Comté, Morbier has a something altogether richer and more 10. Comté, which has a supple texture pungent terracotta washed rind that decadent. FC985 and intense flavour, combining toffee is tacky to the touch and adds real sweetness, almonds and complex notes piquancy to the taste. It’s balanced by BRILLAT SAVARIN A LA 11. of apricot and pineapple. FC987 the soft, bouncy interior, which is rich TRUFFE 500G with notes of butter and hay. FC992 — BRIN D’AMOUR AUX Brillat Savarin is a soft ‘triple cream’ HERBES 500G ROCHE MONTAGNE 600G cheese named after a famous French — — gourmand from the 18th Century. He A herb-covered ewe’s milk cheese, An easy going cow’s milk blue from would no doubt have approved of the 12. which immediately takes you to the Puy-de-Dôme in central France, addition of a thin layer of truffle, which Corsica’s aromatic scrubland where the Roche Montagne has a striking white gives the velvety cheese a rich, earthy sheep graze. Thyme, rosemary, juniper and black ash-covered rind and supple flavour. FC430 leaf and dried chillies fleck the ivory interior with a texture like set custard. coloured cheese, which has a bulging The flavour is mild and malty with gentle CALVADOS texture and all-embracing herby flavour. spicing from the green and blue pockets 250G FE040 of mould. FC637 ­­—

GAPERON AU TORCHON SAINT MARCELLIN 80G Normandy’s two most famous exports 400G come together in perfect harmony. — — 1. Roche Montagne FC637, 2. Langres Petit FC225, 3. Caramelised Apple Set Fruit Conserve CP183 Camembert is immersed in calvados 4. Comté 24 Month FC987, 5. Brin d’amour aux Herbes FE040, 6. Morbier Bichonne FC992, According to legend, this cow’s milk As pretty as it is delicious, St Marcellin sits in a flower-shaped wooden tray then rolled in breadcrumbs to create a 7. Gooseberry & Nettle Relish CP229 8. Gaperon au Torchon FC989, 9. Artisan cheese from the Auvergne, used to be wonderful boozy, creamy cheese. FC120 Vernieres FE005, 10. Saint Marcellin FC723, 11. Pear Set Fruit Conserve 12. Beaufort d’été FC984 an indicator of wealth. The more you and has a wrinkly rind dusted with white PIERRE SAJOUS BEILLEVAIRE CONT. Master curer Pierre Sajous has been at Cont. pg 45 600G the cutting edge of French charcuterie NEW PRODUCER ­­— for more than 30 years, creating world DE One of France’s most eye-catching class products at his workshop in the FONTENILLE 160G cheeses, Mimolette (also known as Hautes-Pyrénées. Instrumental in ­­— Boule de Lille after the city where it was first matured) has a canonball shape, reviving the fortunes of the region’s rare Made at Beillevaire’s Fontenille dairy in bright orange interior and craggy rind. breed Noir de Bigorre pig variety, which the Loire Valley, Clochette (‘little bell’ in French) is a dainty, soft goat’s cheese, Aged for 18 months, the flavour is sweet had been close to extinction, Sajous which has a delicate herbaceous flavour. and nutty. FC991 also works with other varieties to create FG273 MUNSTER MONTAGNE a range of classic and innovative hams, ÉPOISSES FERMIER 250G CLAUDEPIERRE 180G and pâté. ­­— ­­—

Burgundy’s most famous cheese, This sticky, pungent cheese is made by NEW PRODUCER Époisses is washed in ‘marc’ brandy, the Claudepierre family high up in the Vosges mountains. The washed rind has JAMBON DU PAYS 6KG made with grape skins from the nearby a strong, aroma, but this is balanced by ­­— vineyards, to achieve a sticky, apricot 2. a mild, buttery interior. FC993 1. A slice of Pierre Sajous’ jambon du rind, which has a powerful bouquet and meaty, spicy flavour. FC191 pays is a beautiful thing. The maroon- ROQUEFORT ARTISAN coloured meat shimmers with natural oils FOURME D’AMBERT LAQUE VERNIÈRES 1.4KG and has a compact texture streaked with ­­— creamy fat. The flavour is just as good. 2KG ­­— Vernières Frères is an independent Sweet, perfumed and intensely savoury. One of France’s oldest cheeses, Fourme family business that has been making CA656 d’Ambert has a light-grey natural Roquefort since 1890. The company still matures the raw LE DÉLICE DE GAVES 250G rind and a creamy interior accented sheep’s milk blue in the limestone ­­— by pockets of blue-green mould. The caves of the Combalou mountain This unusual cured meat is made a bit texture is supple and the flavour is gentle in Roquefort-sur-Soulzon, where it like saucisson, but has a flatter, squarer with dairy and fruity, plus a delicate salty develops an open texture with pockets shape. Air dried for four to five weeks, finish. FC041 of green, blue mould. The flavour is it sports an impressive mottled coat complex with sweet, salty and spicy and has a chewy texture. The flavour is LIVAROT ARTISAN 500G ­­— notes. FE005 gamey with musky white pepper notes. Nicknamed ‘The Colonel’ because CA657 1.7KG its raffia straps are reminiscent of ­­— ROSETTE 1KG a colonel’s stripes, Livarot rivals There are numerous types of tomme — Camembert as one of Normandy’s 3. cheese, but Tomme de Savoie from the A pure pork saucisson, dry aged for up greatest cheeses. It has a pungent mountainous Savoy region of France, is to eight weeks with a natural sweetness washed rind, while the paste is sweet and arguably the most famous. The supple and aromas of hazelnuts. CA658 creamy. FC725 cheese is made with unpasteruised milk VIEUX LILLE 200G from Abondance, Montbeliarde and Dell’ami (MAROILLES) Tarentaise cows and has a grey, natural rind. The flavour is sweet, nutty and LUQUES OLIVES 2.5KG ­­— — A close cousin of Maroilles, Vieux- earthy. FC667

This bright green olive is firm and meaty Lille is famous for its strong smell and FERMIER in texture. A gently flavoured buttery salty flavour, which come from the 500G olive with a hint of almond, perfect with cheese being soaked in brine for several ­­— 5. Champagne. DA177 months . The thin rind is powerful and pungent, but the supple paste beneath is A washed rind cheese made in the same Alpine region of Eastern France 4. surprisingly sweet with lingering savoury notes. FC990 as Tomme de Savoie, Reblochon has an aromatic exterior, while the paste is ivory in colour with an elastic texture. The 1. Luques Olives DA177, 2 & 3. Jambon du Pays CA656, flavour is farmyardy and buttery. FC743 4. Le Délice de Gaves CA657, 5. Rosette CA658 BRITISH CHARCUTERIE There’s a growing confidence about the British cured meats movement, which is reflected by our latest additions. Instead of replicating Continental charcuterie, producers are forging their own identity by using flavours, such as cider, Indian spices and beech smoke, as well as taking inspiration from historic British recipes. It’s ham; not jamón.

NEW PRODUCER NEW FENNEL SALAMI NEW PRODUCER SLICED 100G Tempus — Crown & Queue Tempus means ‘time’ in Latin, which is a Made with leg and shoulder meat from Adrienne Eiser Treeby worked big clue to the philosophy of this Surrey- locally reared rare breed pigs, this as a chef and a cheesemonger before based business, set up by Tom Whitaker salami also includes the best fat from becoming a self-styled ‘pork whisperer’ and Dhruv Baker in 2014. The pair, who the back and shoulder for added flavour in 2014 when she set up both previously appeared on Masterchef and succulence. It’s flecked with fennel Crown & Queue under the railway (Dhruv was champion in 2010 and seeds, which are toasted to bring out arches in Bermondsey. The company, 1. 2. Tom made the final in 2011), buy large the natural oils and ensure an even which is committed to British heritage ex-breeding sows and ex-dairy cattle, distribution of flavour. A dash of cider is pork and indigenous ingredients, which have had long active lives, and air added for good measure. CB666 including herbs, beer and wine, makes dry the meat very slowly using traditional a range of innovative cured meats with techniques. Tempus’ patience pays off funky names. with spectacularly good hams, salami and Capreolus cured beef products, which are making After curing meat in their kitchen as a NEW BERMONDSEY SPICED an impact on the counters and menus of hobby for several years, David and Karen SOBRASADA WHOLE 1KG — London’s top food halls and restaurants. Richards decided to make a business out of it, launching Dorset-based Capreolus Sobrasada originates from the Balearic NEW ACHARI SPICED in 2009. They use free range meat, Islands, but Crown & Queue’s version SALAMI WHOLE 600G often from rare-breed animals, and the of the spreadable, spicy takes — spices for the cures are freshly ground inspiration from a 19th Century British There’s a delicate blend of spices in for each batch. cookbook, which devotes a whole this salami, which is based on an Indian chapter to spiced dishes, known as 3. 4. recipe for pickling going back hundreds NEW DORSET PASTRAMI Devils. Heat comes mainly from dried of years. Fennel seeds, telicherry black WHOLE 1.4KG cayenne pepper, plus a bespoke smoked pepper, and fenugreek give a complex — chilli blend, while gochugaru peppers, yet subtle flavour. CA648 West Country PGI beef silverside is fermented anchovy oil, garlic and

brined, air-dried and cold smoked over nutmeg add to the party. CA649 NEW SPICED COLLAR beech wood to create a soulful sweet WHOLE 1.9KG and smoky pastrami. Just add gherkins — Laverstoke Park and mustard. CA650 Coppa, or pork collar, is characterised Owned by ex-racing driver and Formula by a golden ratio of lean muscle to One World Champion Jody Scheckter, fat, which gives a deep, rich flavour NEW GUANCIALE WHOLE Laverstoke Park Farm is spread over and wonderful texture. Tempus adds a 800G 2,500 acres of rolling Hampshire fragrant layer of spice with cardamom, — countryside. It works to organic and cloves and cinnamon. CA647 Italians would be horrified to see Brits biodynamic principles and is best known putting smoked bacon in carbonara. for making mozzarella and ice cream The authentic Roman recipe calls for with milk from its own herd of buffaloes. Somerset Charcuterie guanciale – pig’s cheek cured with herbs

and spices, which adds real richness WHOLE 5. 6. Based near Bristol, Somerset and depth. Capreolus’ award-winning 250G X 10 Charcuterie is owned by James Simpson product is silky and unctuous, adding a — and Andy Venn who use free-range, big hit of flavour to pasta, pizza and eggs. There’s more to Laverstoke than outdoor-reared meat. They work closely mozzarella. The farm also produces CA659 with dynamic young pig farmer Fred delicious black pudding, made to a rare Price at Gothelney Farm in Bridgwater Hebridian recipe with oatmeal, pig’s - a progressive business that rears blood and a secret blend of spices. 1. Tempus Spiced Collar Whole CA647, 2. Somerset Charcuterie Fennel Salami Sliced CB666, 3. Capreolus Dorset Tamworth and Mangalitza pigs. CA601 Pastrami Whole CA650, 4. Laverstoke Park Black Pudding Whole CA601, 5. Capreolus Guanciale CA659, 6. Tempus Achari Spiced Salami Whole CA648 BRITISH SMOKED FISH 1. Never mind Christmas. Smoked salmon is the backbone of summer dining, from afternoon tea to canapés. So we’re delighted to introduce Campbells & Co, which 2. works with top-grade salmon at its smokehouse near Linlithgow, . We’ve also sourced innovative alternatives from Chapel & Swan, including beetroot cured smoked salmon and hot smoked trout. Put that in your pipe.

Chapel & Swan SMOKED SALMON LONG NEW PRODUCER SLICED (SKIN ON) 1KG Proof that smoking can be good for ­­— Campbells & Co you, as long as you stick to fish. Suffolk- No liquid smoke flavours here. The Campbell family have been in based Chapel & Swan has spent more Chapel & Swan’s flagship product is business for three generations, initially than 25 years perfecting the subtle 3. hand filleted from prime sustainable opening a butcher’s shop in Edinburgh, arts of salmon smoking, maintaining a salmon and oak-smoked overnight in which was famous for , made delicate balance between salt, smoke brick kilns. It’s a slow, traditional, hands- to a secret recipe. Now based near and fish. Blackened brick kilns fuelled on process that infuses the fish with an Linlithgow in West Lothian, the company by gently smouldering Black Forest oak ethereal smokiness balanced by just the is overseen by Chris Campbell and has 3. are important, but the quality of the fish right level of salt. CA621 grown to become an important supplier is also key. Only superior grade salmon of prime meat and seafood to chefs. from Scottish and Scandinavian waters SMOKED SALMON D CUT Its smoked fish division, Campbells & is used, while young fish, no more than 4. (SKINLESS) 1.3KG Co, sources top grade, whole salmon, 14 months old, are preferred because of ­­— which are filleted, cured and slowly their compact, lean flesh. Chapel & Swan’s gently oak-smoked smoked over oak in modern kilns at its

salmon, but without the skin and sliced Heatherfield Smokehouse. The fillets are NEW BEETROOT CURED with a ‘D cut’ rather than lengthways. sliced lengthways and have a harmonious SALMON 1.2KG CA652 ­­— flavour, balancing salt, smoke and the fish itself. There’s a vivid ruby hue to this cured HOT SMOKED SALMON salmon from Chapel & Swan thanks to 1.3KG NEW SCOTTISH SMOKED the addition of beetroot, which is part of ­­— SALMON LONG SLICED a traditional Swedish cure of sugar, salt, Lightly brined with salt and muscovado, (SKIN ON) 1KG white pepper and dill. It adds a sweet this succulent flaked salmon fillet is ­­— earthiness and striking colour to the firm slow-smoked in Chapel & Swan’s brick Quality, consistency and flavour are the fish. CA651 kiln until it has a very delicate flavour. hallmarks of Campbells’ smoked salmon.

Keep it simple with watercress, soda The fillets are sliced lengthways with a NEW HOT SMOKED TROUT bread and a lick of mustard. CA634 firm texture and good balance between 600G ­­— salt and smoke, which doesn’t overpower the delicate flavour of the fish.CA508 Lean trout from the fast flowing, crystal clear chalk streams of Hampshire are cured and then hot smoked over oak. The texture is delicate and flakey; the 5. flavour a perfect balance of fish, salt and smoke. CA644

6. 1. Campbell & Co. Scottish Smoked Salmon Long Sliced (Skin On) CA508, 2. Chapel & Swan Beetroot Cured Salmon CA651, 3. Chapel & Swan Hot Smoked Trout CA644, 4. Chapel & Swan Smoked Salmon D Cut (Skinless) CA652, 5. Chapel & Swan Smoked Salmon Long Sliced (Skin on) CA621, 6. Chapel & Swan Hot Smoked Salmon CA634 SUMMER PLATES From garden parties and barbecues to restaurant terraces and street food stalls, outdoor dining is a hot trend. It’s even hotter for the people behind the stoves, but there are ways to play it cool and still create sensational seasonal dishes. Our group development chef Gary Parsons, who headed up the kitchens at Wimbledon for many years, reveals his summer secrets. 1.

1. Mini beef sliders with burger salsa, 4. Caesar salad of romaine lettuce, Ponthier pancetta and green kraut relish Cantabrian anchovies, quails eggs, 2. confit of garlic, sourdough croutons, Ponthier’s ingredients work in so many parmesan and caesar dressing. different recipes because the original H&B Kitchen fruit is so good. — — BURGER SALSA 2KG Dell’ami NEW RHUBARB PURÉE 1KG A sweet, sticky triple tomato whammy — — 3. with a burst of chilli. HS364 MARINATED CANTABRIAN Made with the red Frambosa variety of ANCHOVIES 505G GREEN KRAUT RELISH 2KG rhubarb, which is grown at altitude in These silvery jewels of the Cantabrian Southern Poland, this pretty pink purée Fresh sauerkraut cooked with cucumber Sea in Northern Spain, locally known as is sweet and tart, and has a multitude and dill in cider vinegar; a perfect Boquerones have a rich flavour that adds of uses, from baking to cocktails. The accompaniment to a charcuterie board, a savoury punch to sauces, dressings and flavour has an affinity with strawberry, or to top off any burger. HS401 salads. MA212 raspberry and vanilla. PU082 7.

Woodall’s — H&B Kitchen — 6. Sesame seed crusted tuna, with PANCETTA 100G 4. CAESAR DRESSING (WITH wilted pak choi, avocado-wasabi cream CA407 and a citrus ponzu gel FISH) 500ML HS040

2. Mini pulled celeriac silders with H&B Kitchen sweet & smoky barbecue sauce. 5. Whipped Lanark Blue, rhubarb — gel, pickled rhubarb, rhubarb wafer, CITRUS PONZU raw and pickled heritage beetroots, (PLANT-BASED) 1L 6. beetroot leaf beetroot crisps and wild H&B Kitchen Our zingy ponzu, made with lemon, — garlic flowers. lime, orange, tamari soy and mirin, is a NEW SWEET & SMOKY great all-rounder in the kitchen. Use BARBECUE SAUCE 1L Erringtons Cheese in dressings and as a dipping sauce or HS550 — LANARK BLUE/LANARK sprinkle a few drops over roasted fish BLUE BABY 750G/440G and meat for a zesty finish. . HS531 3. Flame torched mackerel, pickled Errington’s original changes SESAME MISO cucumber and dill with shiro miso 5. hoisin glaze. with the seasons, and is all the better (PLANT-BASED ) 1L for it. It’s made on the farm with White miso, ginger and tamari soy are unpasteurised ewes’ milk and is aged the secret ingredients to our wonderfully H&B Kitchen for anywhere from six weeks to eight mellow hoisin sauce. HS532 — months. Seasonal changes in the milk mean the flavour can range from fresh SHIRO MISO HOISIN 7. Green Salad with asparagus, (PLANT-BASED) 1L and sweet in the spring through to powerful and spicy around Christmas. courgette, green beans, peas, mange White miso, ginger and tamari soy are tout, curly endive and chervil, truffle the secret ingredients to our wonderfully SC060/SC116 and balsamic dressing. mellow hoisin sauce. HS526 H&B Kitchen — NEW TRUFFLE AND BALSAMIC DRESSING 1L HS545 AFTERNOON TEA 2. Mushroom pâté on sourdough toast 4. Hot smoked trout on a beetroot and Dell’ami with wild mushroom and wild garlic carraway seed with a yogurt and — flower wasabi dressing Limp cucumber sandwiches and stale just don’t cut it any more. Afternoon tea has TRUFFLE OIL 250ML evolved to become a stage for chefs to showcase their creativity and skills in bites that tap Extra virgin olive oil laced with the complex aromas of white truffles – into the latest flavour trends. Chef Gary Parsons shows how to make pastries with panache Cornish Charcuterie Chapel & Swan — — a balanced, fragrance that doesn’t and sexy sandwiches that really cut the mustard. MUSHROOM PÁTÉ 400G HOT SMOKED TROUT overpower the oil. HM307 600G CA644 Fungus has never been so much fun. Lescure For full description see page 49 — 1. Pea & white asparagus panna cotta Cheese Cellar Dairy Lescure Packed with umami-rich mushrooms, — — plus butter, onions, coriander, garlic, CREAM BLANCHE 200G CREAM 1L X 12 Cornish Sea Salt and red chilli, this rich Katy Rodgers 1L X 12 DC073 and soulful pate will make vegetarians’ — Viron Ponthier Blanche is a sensuous little raw milk First produced at the dairy farm of the hearts beat a little faster. CA629 NATURAL YOGHURT — — goats’ log made by our very own Cheese Chateau de Claix, Lescure have created 1KG DY173 WHITE ASPARAGUS PURÉE Cellar Dairy. Its complex flavour – think a cream of exceptional quality, made LA GRUAU SAINT-GERMAIN For full description see page 55 1KG honeysuckle, herbs and a peppery from the milk of cows grazing on the lush Dell’ami T45 25KG FL039 — spritz – works a treat with the aromatic green pastures of the Charentes-Poitou The white asparagus used in Ponthier’s TRUFFLE OIL Ponthier new purée is grown in the Aquitaine botanical notes of gin and the zing of region. With a shelf life of nine months 6. Afternoon tea sandwiches 250ML HM307 — region of France under small mounds damsons. EG271 and sold in 1 litre cartons, it is perfect for BEETROOT PURÉE of sandy soil to protect the spears whipping, (giving a whipping rate of 2.5). Isle of Wight/Tomato 1KG Croxton Manor from the sun and stop photosynthesis. Dell’ami DC073 From beetroots grown in France. — — Stall The resulting spears have an amazing Complemented by redcurrant, green SALTED BUTTER mother-of-pearl colour, delicate flavour — ARBEQUINA EXTRA VIRGIN apple, red fruits, raspberry. PU079 250G X 40 DB089 and tender flesh. The purée pairs nicely OLIVE OIL 1L SMOKED TOMATOES 1KG with olive oil and morels. PU083 Early harvest Arbequina olives give 6a. Cucumber and minted cream this oil glorious flavours of green apple, Hand-picked tomatoes are slowly Viron cheese on white artichoke and creamy avocado. DA105 roasted to intensify their natural flavour, — then smoked over oak before being LA GRUAU SAINT-GERMAIN

finished with sunflower & extra virgin T45 25KG Philadelphia — olive oil and a pinch of Anglesey Sea This strong flour produces fantastic 10. 7. CREAM CHEESE 1.65KG Salt. Takes pizza, salads and cheese to scones and brioche and is ideal for most 1. DS021 giddy new heights, but also great on their pastry work. FL039 9. 2. own. MA254 6b. Rare roast beef and horseradish Lescure cream on white — 3. Spiced sobrasada and quail’s egg UNSALTED BUTTER ROLL Tracklements scotch egg 8. 4. 250G X 20 — 6c. With it’s distinctive rolled shape, and HORSERADISH CREAM 1.1KG CP067 6d. 3. 6a. Crown & Queue pretty pale appearance, the Lescure — butter roll is the only butter for your 6c. Burford Brown egg and cress 6a. BERMONDSEY SPICED tabletop. DB117 on brown SOBRASADA1KG CA649

For full description see page 46 5. and truffle custard millefieulle H&B Kitchen 2. 4. — Viron PLANT-BASED MAYO 1KG — Isle of Mull Cheese HS558 — LA CLASSIQUE T55 25KG 6b. ISLE OF MULL MATURE A versatile and well-balanced flour, 6d. Smoked salmon, lemon zest and 6c. CHEDDAR 2.7KG producing traditional French farmhouse cracked pepper on brown style bread and baguettes but also suited The Reade family make the cheese using to viennoiserie making. FL053 raw milk from their own cows, which are 6d. fed on spent grain husks, called ‘draff’, Chapel & Swan 4. 3. from the nearby Tobermory whisky — distillery, as well as grazing the island’s SMOKED SALMON, D CUT 6b. lush grass. Matured for 18 months the (SKINLESS) 1.3KG 5. cheese is rich, savoury and salty with an CA652 earthy edge that echoes the island’s peat soil. SC033 7. Buttermilk fruit scones 8. Strawberry cheesecake with 9. Rhubarb bakewell slice with Ridgeview madagascan vanilla and poached rhubarb and rhubarb jam strawberry jelly topped with toasted flaked almonds Creators of world-class sparkling wine, Nettlebed Creamery — crafted with passion and dedication BIX 100G Valrhona Ponthier on the South Downs of England. The — — second-generation family company There’s a rich, luxurious body beneath NEW STRAWBERRY NEW RHUBARB PURÉE 1KG has recently been awarded the coveted the white coat of Bix – a triple cream INSPIRATION 3KG global trophy of Winemaker of the Year cows’ milk cheese made by Nettlebed Made with the red Frambosa variety of in the prestigious International Wine & Creamery in Oxfordshire. It pairs Freeze-dried strawberry powder gives rhubarb, which is grown at altitude in Spirit Competition 2018; making history beautifully with our mellow Damson and Strawberry Inspiration its vibrant colour Southern Poland, this pretty pink purée for English wine. Sloe Gin Conserve, which has a pleasant and intense flavour. The product, which is sweet and tart, and has a multitude — acidity that cuts through the cream. can be used in exactly the same way as of uses, from baking to cocktails. The BLOOMSBURY SPARKLING EC006 Valrhona chocolate couverture, has an flavour has an affinity with strawberry, affinity with flavours including aniseed, raspberry and vanilla. PU082 WINE 75CL

Croxton Manor coriander and verbena. — — Ridgeview’s signature blend, Bloomsbury CH894 Lescure BLACKBERRY AND SLOE is made with Chardonnay, Pinot Noir — GIN CONSERVE 1KG Ponthier and Pinot Meunier grapes and is light — UNSALTED BUTTER ROLL A celebration of British hedgerows, golden in colour with a fine, persistent STRAWBERRY PURÉE 1KG 250G X 20 DB117 Blackberry and Sloe Gin Conserve has mousse. There are citrus fruit aromas Made using Strawberries grown in a racy tartness and earthy berry depth Viron with hints of melon and honey, while the KNOCKRAICH NATURAL YOGHURT 1KG Poland and Morocco. Complemented by — Chardonnay dominance brings finesse, 1KG that makes it the perfect partner for A completely natural yoghurt made with white peach, tomato, passion fruit, yuzu. LA CLASSIQUE T55 25KG along with crisp freshness. The Pinots — almost any style of cheese. unhomogenised full-fat cows’ milk from PU037 FL053 add depth and character leading to a Made in Scotland using unhomogenised CP237 the dairy’s own herd of Friesian cows. beautifully balanced finish. Great with milk, Knockraich Crowdie is a delicious, Lescure DY173 smoked salmon and creamy cheeses. light and creamy cheese perfect for Viron — — 10. Passion fruit delice with spreading over toasted sourdough. NATURAL YOGHURT PASTRY BUTTER 1KG X 10 Bloomsbury featured in our LA GRUAU SAINT-GERMAIN mascarpone cream and mango gel SC189 WITH FRUIT COMPOTES Lescure pastry butter is the pastry Afternoon Tea. T45 25KG 120G X12 X 4 FLAVOURS chefs butter of choice. Produced in the FL039 CRÈME FRAICHE 1KG - GOOSEBERRIES winter months, it has a drier consistency, Valrhona - RHUBARB Lescure and its 84% fat content guarantees a NEW PRODUCER If you’re looking for an ultra creamy — - BLACKCURRANTS — consistency and lamination unmatched crème fraiche, then this is the one. We NEW PASSION FRUIT - RASPBERRIES PASTRY BUTTER 1KG X 10 in other French or English butters. Katy Rodger’s Artisan Dairy love to serve it as a refreshing alternative INSPIRATION 3KG DB113 Because of its drier texture, it is perfect Owned and managed by the Rodger to cream to accompany Valrhona Itakuja These pretty little breakfast pots are a for folding and retains its form when Add a totally tropical twist to cakes, family since 1955, Knockraich Farm dark chocolate tart. DC114 cult favourite with those in the know. being worked for flaky, airy pastry pastries, desserts and biscuits with this is located in the beautiful Endrick All the goodness of Katy Rodger’s 100% Valrhona CULTURED BUTTER making (such as croissants) resulting in passion fruit flavoured couverture, which Valley between the Trossachs and the natural yoghurt, complemented with 200G X 8 Valrhona’s Inspiration fruit and nut beautifully light, award-winning pastries, can be melted and moulded to your Campsie Fells in Stirlingshire. The dairy a top layer of delicious compote made couvertures have been embraced every time. DB113 requirements. The intense fruity flavour milks a small herd of 60 British Friesian Made in a traditional way by churning with locally sourced fresh fruit. DY175 enthusiastically by pastry chefs since comes from the addition of passion fruit cattle, which are born and bred on the the cream and adding natural cultures NATURAL YOGHURT their launch in 2017. Created with juice, and pairs with everything from farm. The cattle are grazed outdoors used in the production of yoghurt. WITH FRUITS natural flavours and colours, the Viron coconut to white jasmine. throughout the summer and the milk Lightly salted with a subtle tang, it’s 490G X 6 X 3 FLAVOURS products can be used in the same way as — CH893 produced goes directly into owner Katy delicious spread generously on fresh, - GOOSEBERRIES Valrhona chocolate couvertures to bring LA GRUAU SAINT-GERMAIN Rodger’s award-winning range of artisan crusty bread. DB206 - RHUBARB a chocolate-like texture and intense T45 25KG Ponthier dairy products. The farm’s Courtyard burst of fruit flavour and colour to FL039 — Café offers delicious homemade food - RASPBERRIES desserts and baked goods. Philadelphia MANGO PURÉE 1KG showcasing seasonal produce from the These colourful yoghurt pots are a — Alphonso mango from western India. kitchen garden and Katy’s wonderful stirred version of the farm’s classic Complemented by passion fruit, yellow NEW YUZU INSPIRATION CREAM CHEESE 1.65KG dairy products. breakfast yoghurt pots. Creamy, pepper, calamansi. 3KG DS021 tangy, fruity, delicious. DY174 PU025 Yuzu Inspiration, made with yuzu fruit from the mountainous Kochi region Viron — of Japan, packs an amazing citrus LA CLASSIQUE T55 25KG All information was correct at time of going to press June 2019. For a full list of items please Editor in Chief Kiran Dyer tang, reminiscent of mandarin, lime refer to our Price List. Please check availability before placing an order. Main Copy by Patrick McGuigan and grapefruit, with just a touch of FL053 bitterness. The intense flavour works well Lescure London 020 7819 6001 | Central 01905 829 830 | North 0161 279 8020 Design & Art Direction Allies Design Studio with dark chocolate, coconut and herbs. — Scotland 0141 428 3319 | South West 01392 908 108 Photography Sarah Maingot CH892 UNSALTED BUTTER ROLL harveyandbrockless.co.uk 250G X 20 DB117