What Makes Us Different? We Believe in More

Total Page:16

File Type:pdf, Size:1020Kb

What Makes Us Different? We Believe in More What Makes us Different? We Believe in More Welcome Back! We’re here to help with your reopening Contents About Us 3 Online Ordering 4 Saffron 5 Product Range 6 Creed Family Butchers 8 Creed Fresh Produce 9 Food Innovation Centre & Business 10 Development Chef Reopening for Business 11 Corporate, Social & Environmental 12 Responsibility Happerley Transparent 14 Erudus & Allergens 16 Seasonality Calendar 18 Useful Information 20 2 | To order, call 01452 857555 or add to your online order People About Us We are creating a great place to work, with great people. We are one of the UK’s leading independent family- We work hard and are committed to providing owned and run foodservice wholesalers who a great service for customers, but we ensure specialise in supplying an extensive range of multi- we have fun and continue to develop our temperature products and services to all sectors people along the way. Our teams often throughout the UK. get involved in charity events, attend the “At Creed Foodservice, we believe Director breakfasts, put forward their ideas for improvements and contribute to team in more. Thinking more, doing briefings. more and being more than just We are proud of our Best Companies a foodservice provider.” ‘2 Star’ status and being named as Our brand message not only reflects our company-wide one of The Sunday Times 100 Best culture to go the extra mile for our customers, but also Companies to Work For in 2020. This our aspirations to improve on our already industry-leading means that we are committed to service levels. maintaining the development and welfare of all of our 370+ staff across Our business is built on family values and trust, our three depots. recognising the importance of open, honest and supportive relationships that work for everyone. We are proud, nurturing, commercial and friendly, and we Founding members of are creating a community of like-minded people sharing values, commercial goals and personal objectives. We pride ourselves on our service levels which are among the very best in the industry. Ilkeston Staverton Employee Recognition Awards 2019 Winners. High Wycombe Mark Fletcher, Hannah Waters, Abbie Smith, and Richard Shephard Looking for a specific product? Contact us on 01452 857555 | 3 Online Ordering We are excited to announce the launch of our newly designed online eCommerce ordering website. Our new site has been specifically designed with our customers in mind, providing a quick, easy and efficient way to place your order at any time of the day. It’s got a range of View our new benefits, including: Online Ordering Website creedfoodservice.online Easily view and reorder Download statements previous orders and invoices View new and View current featured products promotions and offers Need some assistance? Call our Customer Service team Easy-to-use navigation for a Real time stock seamless customer experience information on 01452 857555 4 | To order, call 01452 857555 or add to your online order Nutritional Software Saffron Nutritional Software is an online cookbook that “We use Saffron on a daily basis for our allergens and allows you to create, copy and share nutritionally analysed our nutritional information. It enables us to provide recipes. Saffron offers a full recipe management solution our residents and family members with the nutritional which includes full technical reporting and recipe costing at information of the meals that we are serving. From my the touch of a button. This is ideal for achieving consistent point of view, being the nutritional advisor here, it has recipe delivery and allergen communications across singular made my life so much easier.” or multiple sites. Lucy Coombs, Nutritional Advisor, Lilian Faithfull Homes Saffron offers: • Over 500 nutritionally analysed master recipes • The ability to create bespoke recipes and menus for your business • Nutritional breakdowns and allergen reporting in compliance with current legislation • Recipe and menu costings with profit margin calculators • Ongoing technical support and training Saffron helps food businesses plan their menus according to nutrient content and fulfil menu-labelling requirements whilst also assisting in nutritionally analysing menus. The nutritional profile Saffron creates for every ingredient is included in recipes and menus to produce traffic light labelling and GDA analysis. Stock items are nutritionally analysed using supplier specification sheets which are automatically fed through to any recipes and menus to provide accurate nutritional analysis on each dish and menu. To find out more visit www. creedfoodservice. co.uk/saffron Looking for a specific product? Contact us on 01452 857555 | 5 Prepare Crowd Pleasing Dishes with Creed’s Broad Product Range 6 | To order, call 01452 857555 or add to your online order FOUNDING MEMBERS OF As founding members of the Country Range Group of independent wholesalers, Creed is proud of the respected and ever evolving product range, offering chefs and caterers fantastic value without compromising on quality. Cous Cous and Roasted Vegetable Chicken Tagine Looking for a specific product? Contact us on 01452 857555 | 7 Creed Family Butchers Creed Family Butchers is an on-site, fully accredited, EEC approved butchery facility available for our customers across the education, care, leisure and hospitality sectors, and our staff. The butchery has been providing top quality fresh meats and poultry for over 12 years and is run by our Head of Butchery, Gary Hannis, who joined Creed in 2006 and has over 40 years’ butchery experience. From Creed Family Butchers you can expect: • Higher welfare accreditations and quality standards for your peace of mind • Full traceability and provenance for every product • Expertise and flexibility from our on-site butchery team Our Butchery team are a highly committed team led by Our Head of Butchery Gary Hannis, who • Specially requested cuts available to reduce your has over 40 years’ experience preparation time • Delivery with the rest of your order Quality & Traceability We pride ourselves on the quality and higher welfare of our meats and achieve this by working with some of the UK’s most respected farmers, Our RSPCA Assured pork is true Wiltshire Pork, sourced from a slaughterhouses and meat suppliers. These strong single farm by devoted farmer - relationships throughout the supply chain ensure Cameron Naughton. that we have full traceability of our products right back to the source, giving each of our customers’ full peace of mind. 8 | To order, call 01452 857555 or add to your online order Creed Fresh Produce In 2008, we acquired fresh produce and speciality food supplier Mise en Place which enabled us to extend our range to include fresh produce. All of our fresh fruit and vegetables are sourced from the renowned New Covent Garden Market and Bristol Fruit Market. When possible we purchase seasonal British produce locally to our depots. To assist customers with reducing preparation time in their kitchens, we also offer a comprehensive range of ready-prepared vegetables, available on a just-in-time basis. Stan Earnshaw, Warehouse Manager Our chilled fruit and vegetable warehouse in Staverton Looking for a specific product? Contact us on 01452 857555 | 9 Our Food Innovation Centre & Business Development Chef Our state-of-the-art Food Innovation Centre, based in Staverton, is dedicated to supporting our customers and is available for hands-on sessions, such as: • Menu and recipe development • Customer training and off-site meetings • Supplier product presentations • Product workshops • Taste testing Business Development Chef, Rob Owen To book a day in our Food Innovation Centre, pick up some tips from our Development Chef or gain inspiration for your menu, please speak to your Creed contact. Our Food Innovation Centre welcomes all and is available to use with or without our Business Development Chef. Our Business Development Chef, Rob Owen has a wealth of experience in the trade, working with and understanding a wide range of customers. Rob has spent many years in the foodservice industry having joined Creed in January 2015, following a 17-year career in award winning hotels and restaurants. “I have a huge amount of respect for Rob as a chef, his skill set is wide and varied and he has a great depth of knowledge of our industry. He’s always keen to discuss the latest trends and concepts which has been a huge help to me when I’m considering products and recipes.” Clive Goudercort, Executive Development Chef, The National Trust 10 | To order, call 01452 857555 or add to your online order Personal Protective Equipment (PPE) As an employer, it’s your responsibility to ensure your staff have the correct PPE. We stock a great range, to enable you to work safely and within the For our full range visit: current legislation. creedfoodservice.online/ reopening-for-business Reopening for Business - Supporting you 513340 Uni Glove Disposable Nitrile Glove 513760 Medical Face Masks IIR 50pk through Covid-19 513820 White Disposable Apron We’re looking to support our partners as much as we can during this challenging time. As many of our customers look to re-open their doors over the coming Personal Hygiene We know that good personal hygiene is extremely weeks and months, we’re ensuring our service, product effective at protecting both yourself and others. range and procedures offer the highest levels of safety We have a wide range of products to help prepare to enable you to start serving your customers again. you for reopening, including hand sanitiser, surface cleaner and bactericidal soap. Packaging and Takeaways Many of our customers have adapted their businesses to offer a takeaway or collection service for their consumers, so they can continue to enjoy the food they love from the comfort of their home. Our range of packaging and disposables includes cups, trays and food cartons. 511650 Bactericidal Hand Soap 522860 Multi Surface Cleaner 530991 Macphie Hand Sanitiser BACK TO BUSINESS As you’re looking to reopen your doors safely, the Food Standards Agency have a checklist to support you.
Recommended publications
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Want Some Recipes? Here Are Some Ideas
    WIMBLEDON VILLAGE FAIR SATURDAY 21 JUNE: PRODUCE IDEAS FOR WI STALL Can’t think what to make? Want some recipes? Here are some ideas Anne Harrison's Rich Scones http://www.thewi.org.uk/what-we-do/recipes/baking/anne-harrisons-rich-scones The scones of Anne Harrison, the Vice Chair of the WI and Chair of Denman College are legendary! Here is Anne's recipe for creating the perfect scones, superb with jam and clotted cream. Scones are best eaten the day that they are made. 340g (12 oz) Plain Flour 25g (1 oz) Sugar 110g (4 oz) soft Margarine 1 Egg 1 slightly rounded teaspoon Bicarbonate of Soda 55g (2 oz) Currants or Sultanas – for fruit scones ¼ pint (150ml) Milk 2 heaped teaspoons (use a large teaspoon) Cream of Tartar Method 1. Turn oven on oven to 200°C (or slightly above) or Gas mark 7 2. Put flour and margarine into a bowl, sieve in cream of tartar and bicarbonate of soda, and rub together until it resembles fine breadcrumbs 3. Stir in sugar and mix well (if making fruit scones add the fruit at this point) 4. Make a hollow in the centre – add the egg and sufficient milk to bind all together. It should be soft and springy – not firm and solid 5. Turn onto a floured surface and roll out to approximately 3cm deep, it should not be too thin 6. Cut out the scones with a sized cutter of your choice – the best scones come from the first rolling so cut out very close together 7.
    [Show full text]
  • Food Library Book Index Contents
    1 Food Library Book Index Contents Introductions: ........................................................................................................................................... 3 All About Bees: ........................................................................................................................................ 7 Growing It All, With Abundance: ............................................................................................................. 9 Food & Applications for Health: ............................................................................................................ 16 Acts & Arts of Preserving, Fermenting, Pickling, Smoking, Curing, & Fire: .......................................... 19 Foragers Guides: .................................................................................................................................. 22 Mushroom Guides & Things:................................................................................................................. 23 Growing & Understanding Fruits: .......................................................................................................... 24 Stories of Food, People, Flavours, History Understanding something Other: ................................ 25 Food Theory & Teaching: Includes Butchery ........................................................................................ 28 Cooking With Recipes: .........................................................................................................................
    [Show full text]
  • Stir It up Issue 2
    Stir it up APRIL THE MAGAZINE OF THE COUNTRY RANGE GROUP 2009 £1.50 WHY BUY FROZEN MEAT AND POULTRY? THE PIE’S THE LIMIT FOR TALENTED CHEF TOM CULL MY SIGNATURE DISH BY DICKIE BIRD MBE LEADING LIGHTS BY PHIL VICKERY INCLUDES YOUR PROMOTIONS SUPPLEMENT Fun & Games with Tetley LEVEL 3 Nintendo DS Lite with Brain Training* LEVEL 2 Portable DVD Player 12 Cases of Tetley 2 x 1100s OR 42 Cases of Tetley Envelope 250s LEVEL 1 £10 HMV Voucher 2 Cases of Tetley 2 x 1100s OR 7 Cases of Tetley Envelope 250s 20 Cases of Tetley 2 x 1100s OR 70 Cases of Tetley Envelope 250s Stock up on cases of Tetley 2 x 1100s or Tetley Envelope 250s between the 23rd March and 1st May 2009 inclusive and buying Tetley will bring fun and games. Train your brain with a Nintendo DS Lite, watch movies on the go with a portable DVD player, or have the freedom to choose with aHMV Gift Voucher. * Nintendo DS Lite colour may vary to that shown. ¡ Application Form I would like the following quantity of gifts: I have read, and agree to abide by, the Terms and Conditions as stated. Please read the Terms and Conditions at www.teaexperts.co.uk/dspromo before signing this ............... X £10 HMV Voucher(s) application. Please complete your business name and address for this application to be valid. ............... X Portable DVD Player(s) Your signature: Your name: ............... X Nintendo DS Lite(s) Job title: Maximum of 5 gifts in total Date of application: Your business name: I’m attaching my proof(s) of purchase and I’d like Now send this form along with the required Your business address: my gifts delivered here (if diCerent from the proof(s) of purchase to: Tetley Spring Promotion above address): 2009, Freepost SCE 4362, Pewsey, Wilts, SN9 5SZ.
    [Show full text]
  • Rural Tourism and Local Food and Drink Department for Environment, Food and Rural Affairs Annexes to the Final Report
    Rural tourism and local food and drink Department for Environment, Food and Rural Affairs Annexes to the final report 15 February 2016 This page is intentionally blank Rural tourism and local food and drink - draft final report Rural tourism and local food and drink Department for Environment, Food and Rural Affairs Annexes to the final report A report submitted by ICF Consulting Services Date: 15 February 2016 Job Number 30300448 Andy White Senior Consultant 01752 502562 [email protected] ICF Consulting Services Limited Watling House 33 Cannon Street London EC4M 5SB T +44 (0)20 3096 4800 F +44 (0)20 3368 6960 www.icfi.com Rural tourism and local food and drink - draft final report Document Control Document Title Rural tourism and local food and drink – Annexes to the final report Job No. 30300448 Prepared by Andy White Checked by Matt Rayment Date 15 February 2016 This report is the copyright of Defra and has been prepared by ICF Consulting Services Ltd under contract to Defra. The contents of this report may not be reproduced in whole or in part, nor passed to any other organisation or person without the specific prior written permission of Defra. ICF has used reasonable skill and care in checking the accuracy and completeness of information supplied by the client or third parties in the course of this project under which the report was produced. ICF is however unable to warrant either the accuracy or completeness of such information supplied by the client or third parties, nor that it is fit for any purpose.
    [Show full text]
  • Top Lecturer Slammed for Unfair Conduct
    That Friday free thing Leeds St I FrkInv. retIrtrary 2. 2007 vat. 7:15SLIE 12 Top lecturer slammed for unfair conduct By Charlotte Griffiths Speaking to the Leeds Student Dr subject. The student who stayed in his decisive action - as past cases have seriously, and he was right - as a fresher I Hartley said that he had "no comment to class agreed with tins. saying: "I initially shown. We are committed to offering was pretty hungover in some of my make" on the subject and Mai "such thought that Owen Hartley was put off Nutrients and staff equality of opportunity seminars. I think that. if he is being matters were between the university and by the fact that I am well spoken and at the University , and to ensuring our dismissive in another seminar group, it is A senior lecturer in the School of History the departments concerned." But he hum the South. I had heard rumours that values of diversity. inclusiveness, probably a tactic, rather than sexism or has been disciplined by his parent continued, saying: "There's nothing eke he had a chip on his shoulder about the community and mutual respect an: prejudice, or maybe he feels a hit of department regarding his treatment of to be said. Of course some people oiler influx of Southerners to Leeds in recent reflected in all we do." rivalry between the departments". third year dissertation students in the titles that affirm plausible than others. years, but he became better as the weeks Some students taught in Hartley's Beth Forrester, LUU's education Politics department.
    [Show full text]
  • Quiz 16Th April 2021 (Answers)
    Quiz 16th April 2021 (Answers) GENERAL KNOWLEDGE 1. As of 2021, how many men have walked on the Moon? a) 12 b) 14 c) 16 2. In which century was Dick Turpin hanged as a highwayman? 18th (1739) 3. To what association does the acronym ACPO refer? Association of Chief Police Officers 4. In which city was the artist Banksy born? Bristol 5. How many years would you have been married if you were celebrating your Sapphire anniversary? 45 6. Which American politician became known as Tricky Dicky? Richard Nixon 7 In terms of sport, what does the abbreviation AAA refer to? Amateur Athletic Association 8. Which airport has the code CDG? Charles De Gaulle 9. On a ship, what is a ‘binnacle’? The casing which houses the ship’s compass 10 Which US President was next after Gerald Ford? Jimmy Carter FOOD AND DRINK 1. How many bottles of champagne are there in a magnum? Two 2. How many burgers does McDonald’s sell every second? (usually) a. 50, b. 65, c.75 d. 100 3. ‘Any time, any place, anywhere’ was an advertising slogan for which drink? Martini 4. Name five ingredients of a profiterole? Butter, flour, eggs, cream, sugar 5. True or False; Honey is made up of bee vomit? True 6. What does the HP stand for in HP sauce? Houses of Parliament 7. I’m made of potatoes and cabbage, and usually made from leftovers, what am I? Bubble and squeak 8. Which vegetable was first known as ‘Italian asparagus’? Broccoli 9. Battenberg cake is traditionally which two colours? Yellow and pink 10.
    [Show full text]
  • A Guide to Damsons
    A Guide to Damsons SigridMuller by Damsons Daiv Sizer June 2017 Contents Preface 3 Introduction 4 Revival of interest History Cumbria, Shropshire, Worcestershire, Herefordshire Damsons in other countries Dyeing with damsons The fruit 13 Plum, damson, bullace or sloe? Nutrition Varieties of damsons Growing and gathering damsons 19 Rootstock, sucker or stones? Looking after damson trees Diseases and pests Gathering the fruit Suppliers of damson trees – UK nurseries selling online Buying and storing damsons 28 Cooking, eating and drinking damsons 30 Three favourite recipes Damson recipes TV cooks, food writers and damsons Damson cocktails Damson products made in the UK 41 Damson cheese, jelly and paste Damson jam Damson chutneys, relishes, pickles, syrup & sauces Damson gin and liqueur, vodka & brandy Damson beer and cider Damson wine and vinegar Other damson products – cakes, chocs, sausages, ice cream The damson calendar 58 Damsons in poetry and prose 60 Damson trivia 64 Links 68 Books Organisations 2 A Guide to Damsons Few trees offer such delicate bloom or as charming a fruit, dangling from the tree’s fine twigs in early autumn like dusty, violet black bonbons. Nigel Slater, Tender : Volume II – a cook’s guide to the fruit garden, Fourth Estate 2010 I’m not a great gardener or cook, let alone a pomologist, but I do love prunus insititia. This Guide is a compilation of all sorts of stuff about damsons that I’ve been collecting over the past few years. Let me know what you think – your comments, corrections, questions and suggestions. Words highlighted plum and bold in the text often have hyperlinks to websites, to email addresses, or to other places in this Guide.
    [Show full text]
  • EVENTS DIARY Boat Named Abbeytown Road Run 6Th June
    Bikini Bee by Havana Parkin from Silloth PrimarySolway School Buzzwww.solwaybuzz.co.uk June 2010 Solwaylocal news - for you - by you - about you - free to you - local news BuzzFREE PAPER Issue 85 FREE PAPER Page 2 Whitehaven Choir EVENTS DIARY Boat Named Abbeytown Road Run 6th June Page 3 Vintage Rally Donation to Silloth RNLI 19th & 20th June Soldiers in Silloth 10th & 11th July Silloth Kite Festival Page 6 24th & 25th July New Tea Room Silloth Water Festival Triathlon 24th & 25th July Greenfest Elaine & Don Wilkinson followed by Marjorie Wilkinson 14th to 15th August Page 8 Easter Bonnet Brownies Solfest 27th to 29th August Silloth Carnival 30th August Page 10 Silloth Music & Beer Festival Kenny is just champion 9th to 12th September Silloth Lifeboat Crew and their Atlantic 85 Lifeboat more pictures and story on Page 9 Page 14 School Prom SOLDIERS IN SILLOTH on 10th & 11th JULY 2010 Page 15 Believe it or not! Page 16 Who is that with Ian? A new military re-enactment and living history event takes off in Cumbria this year in the county’s most attractive and unspoilt holiday resort, on the Green at SILLOTH-ON-SOLWAY www.sillothonsolway.com The Solway Buzz is a FREE community paper with a circulation of 5,000 copies for the area around Abbeytown, Skinburness, Silloth-on-Solway and Mawbray Page 2 local news - for you - by you - about you - free to you - local news Whitehaven Male Voice Choir Discovering Success Parkinson’s The Solway group of the West Cumbria Branch held a fundraising event at Wheyrigg Hall Hotel.
    [Show full text]
  • Food & Nutrition 001 SN Qty ISBN Image Title Author Publisher 1 1
    Catalogue: Food & Nutrition 001 SN Qty ISBN Image Title Author Publisher 9780091813949 Ebury Press 1 1 "Good Housekeeping" Cookery Club Collection Good Housekeeping Institute 0091813948 1996-06-06 "Good Housekeeping" New Step-by-step Cook Book Ebury Press 2 1 9780091777791 Good Housekeeping Institute (Good Housekeeping Cookery Club) 1993-10-07 9781857323702 Mitchell Beazley 3 1 "Marie Claire" Cookbook Nigel Slater 185732370X 1993-11-25 9780141017396 Penguin Books Ltd 4 1 "Time Out" Cheap Eats in London Time Out 0141017392 2004-06-03 9781863965781 100 Fast Fillets (The Australian Women's Weekly AWW 5 1 1863965785 Essentials) 2007-05-01 Publications 9781412712132 Editors of Publications 6 1 100 Helpful Household Hints - Salt International, Ltd. 1412712130 International Ltd. 2008-07-15 9781851525232 Bounty Books 7 1 1000 Microwave Recipe Cookbook Carol Bowen 1851525238 1993-10-14 Cassell 8 1 9781844038077 1001 Wines You Must Try Before You Die Neil Beckett 2014-10-06 15 Minute Home Workout: Pilates > Yoga > Body 9 1 9781405361040 Toning > Abs (Includes DVD) 2011-01-01 9781841882086 Cassell 10 1 20 Best Garden Designs Tim Newbury 1841882089 SAMPLE 2002-03-14 9780600622093 200 More Slow Cooker Recipes: Hamlyn All Colour Hamlyn 11 1 Sara Lewis 0600622096 Cookbook (Hamlyn All Colour Cookery) 2011-01-03 9781847325167 Carlton Books Ltd 12 1 2010 FIFA World Cup South Africa Official Book Keir Radnedge 1847325165 2010-04-01 9780276423048 30 Minute Cookbook: 300 Quick and Delicious Reader's Digest 13 1 Reader's Digest 0276423046 Recipes for Great Family Meals (Readers Digest) 1997-10-31 9780749919207 Piatkus Books 14 1 30-Day Fat Burner Diet: Control Your Weight Forever Patrick Holford 0749919205 1999-01-05 SN Qty ISBN Image Title Author Publisher Hermes House 15 1 9781846812491 400 Best-Ever Budget Recipes lucy-ed-doncaster 2008 Parragon Book 9781445453859 16 1 50 Best.
    [Show full text]
  • Gastronomía Y Mapas Trilogía Paises Europeos. - Gastronomia Trilogía Paises Europeos
    Gastronomía y Mapas de Trilogía Países Europeos- Prof.Dr.Enrique Barmaimon- 2016- - GASTRONOMÍA Y MAPAS TRILOGÍA PAISES EUROPEOS. - GASTRONOMIA TRILOGÍA PAISES EUROPEOS. -I)- Gastronomía de Francia. -De Wikipedia, la enciclopedia libre La comida gastronómica de los franceses Nombre descrito en las Listas del patrimonio cultural inmaterial Presentación de un pot au feu. País Francia Tipo Cultural inmaterial Criterios R1, R2, R3, R4 y R5 N.° identificación 00437 1 Gastronomía y Mapas de Trilogía Países Europeos- Prof.Dr.Enrique Barmaimon- 2016- Región Europa y América del Norte Año de inscripción 2010 (V sesión) ] -La gastronomía de Francia está considerada como una de las más importantes del mundo. Está caracterizada por su variedad, fruto de la diversidad regional francesa, tanto cultural como de materias primas, pero también por su refinamiento.1 2 Su influencia se deja sentir en casi todas las cocinas del mundo occidental, que han ido incorporando a sus bases conocimientos técnicos de la cocina francesa. Varios chefs franceses tienen una gran reputación internacional, como es el caso de Taillevent, La Varenne, Carême, Escoffier, Ducasse o Bocuse. Está ahora incluida, junto con la gastronomía de México, en la lista del Patrimonio Cultural Inmaterial de la Humanidad, desde el 16 de noviembre de 2010.3. - ÍNDICE. 1 Influencia 2 Imagen externa 3 Historia o 3.1 Edad Media o 3.2 Antiguo Régimen o 3.3 Siglo XVII e inicios del XVIII o 3.4 Finales del XVIII y XIX o 3.5 Siglo XIX o 3.6 Siglo XX 4 Distribución de las comidas o 4.1 Desayuno o 4.2 Almuerzos y cenas 5 Tipos de restaurantes 6 Especialidades por origen o 6.1 Según la región o 6.2 Especialidades pan francesas o 6.3 Platos no franceses 7 Véase también 8 Notas y referencias 9 Bibliografía 10 Enlaces externos 2 Gastronomía y Mapas de Trilogía Países Europeos- Prof.Dr.Enrique Barmaimon- 2016- -I.1)- INFLUENCIA.
    [Show full text]
  • Leading Light Michael Wignall JUNE 2013 03 for Starters
    JUNE 2013 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS BY ROYAL APPOINTMENT A bounty of fabulous ingredients on Jersey Five a day success for childcare providers Leading Light Michael Wignall JUNE 2013 03 For starters... >> Don’t you just love June? The weather’s great (hopefully!), the wedding season is in full swing, beer gardens are packed (?!) – and it’s time to dust off the barbecue. But barbecues are no longer the reserve of With the tourism season in full swing, we take a trip private gardens and village fetes. More and more to Jersey to visit one of our customers to find out professional chefs are now introducing barbecue what it’s like to be a chef on the largest of the dishes onto their menus to satisfy the nation’s Channel Islands (page 05). seemingly insatiable demand for chargrilled food. We’ve also gone ‘coconut-ty’ this issue, with two However, barbecuing requires a very specific skillset delicious recipes from Nigel Smith using the much – and we’ve asked several seasoned barbecuers under-used ingredient, desiccated coconut – as well to share their tips and advice (see page 34). as a look at the latest health-giving superfood, coconut water. Our regular columnist Mark Baumann also gets in on the action with a delicious recipe for barbecued Happy June! monkfish and prawn skewers, plus a very interesting Mars Bar concoction. Ingredients... 13 FIVE WAYS Food TO USE with Chris Munroe 07 NEW FROM 33 COUNTRY RANGE SIGNATURE DISH 31 by TV presenter and 10 THE ON THE RANGE interior designer MARKETPLACE with Nigel Smith Linda Barker
    [Show full text]