Party Catering to Collect Autumn/Winter 2015/2016
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Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
Allergy List For
Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 27 UPDATED: 17 November 2009 Gluten PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase. -
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. -
Cheshire the Cheese: English History Wrapped in Cloth by Diana Pittet My Education About Cheese from the British Isles Should Start with ITHOUT a Doubt, Cheshire
• CULINARY HISTORIANS OF NEW YORK• Volume 15, No. 1 Fall 2001 Cheshire the Cheese: English History Wrapped in Cloth By Diana Pittet my education about cheese from the British Isles should start with ITHOUT a doubt, Cheshire. WCheshire was the first To my disappointment and cheese I wanted to sample on my embarrassment, I didn’t love the first day of work at Neal’s Yard dry and orange-tinted cheese at Dairy, the London cheese shop first bite. Not even after several known for its devotion to aging, tastings and lunches while working promoting, and selling of farm- at the Dairy did I fall in love with house cheeses from the British this mild, subtle, slightly acidic Isles. cheese, which many people — I had made many trips to customers, fellow cheesemongers, England, but I was unfamiliar with and judges of fine cheeses — the oldest-named English cheese. consider to be the best cheese sold I had also been intrigued by Steven at the shop. I would much rather Jenkins’ Cheese Primer description have creamy, assertive blue or wash of Cheshire — its having “a sort of rind cheese from Ireland. essential cheesiness.’’ So I felt that Continued on page 4 Adelaide: Expanding the Culinary History Universe By Andrew F. Smith but today, a significant culinary History of Food and Drink, sched- history work is released almost uled for July 2-4, 2001. I didn’t URING the past 20 years, weekly. And so many conferences even bother to check my calendar Dculinary history has expanded are being held around the world — — I e-mailed him back with my from a few isolated scholars doing the most famous being the Oxford acceptance. -
2019 Results ICDA.Pdf
Class Description Gold Silver Bronze VHC VHC DP1 Best Showdressed Farmhouse / Joseph Heler Ltd 4 Traditional Cheese in the following classes DP2 to DP19. Automatic Entry Showdressed cheese DP2 Farmhouse / Traditional Cheshire Carron Lodge 10 Belton Farm Limited1 Belton Farm Limited 5 Cheese - White. Any weight. Traditional Cheshire Cheese Trad White Cheshire Trad White Cheshire DP3 Farmhouse / Traditional Cheshire Belton Farm Limited 3 Applebys 4 Belton Farm Limited 1 Dewlay 2 Cheese - Coloured. Any weight. Cheesemakers Trad Coloured Cheshire Raw Milk Traditional Trad Coloured Cheshire Coloured Cheshire DP4 Farmhouse / Traditional Mild Belton Farm Limited 1 Hayfields Dairy 4 Hayfields Dairy 2 Cheddar - White or Coloured. Any weight Mild Coloured Cheddar - Top Hat DP5 Farmhouse / Traditional Medium Hayfields Dairy 1 Hayfields Dairy 3 Barbers Farmhouse 2 Cheddar - White or Coloured. Any Cheesemakers weight Farmhouse Medium Cheddar Sponsored by : - High quality ingredients for the dairy industry 1 Class Description Gold Silver Bronze VHC VHC DP6 Farmhouse / Traditional Mature Trethowans Dairy 8 Keens Cheddar Raw 7 Ashley Chase Estate 1 Barbers Farmhouse 3 Cheddar - White or Coloured. Any Ltd Milk Cheddar Cheesemakers weight Pitchfork - organic, Raw milk Traditional Cave aged cheddar Farmhouse Mature Cheddar unpasteurised cheddar Mature Cheddar DP7 Farmhouse / Traditional Extra Ashley Chase Estate 4 Barbers Farmhouse 5 Keens Cheddar Raw 3 Matured Cheddar - White or Cheesemakers Milk Cheddar Coloured. Any weight Cave aged cheddar Farmhouse Extra Mature Raw Milk Traditional Extra Cheddar Mature Cheddar DP8 Farmhouse / Traditional Vintage Ashley Chase Estate 1 Barbers Farmhouse 5 Butlers Farmhouse 6 Cheddar - White or Coloured. Any Cheesemakers Cheeses weight Cave aged cheddar Farmhouse Vintage Cheddar Farmhouse Vintage Cheddar DP9 Farmhouse / Traditional Crumbly Greenfields dairy 3 Greenfields dairy 9 Dewlay 8 Lancashire Cheese. -
Food Safety, Production Modernisation and Origin Link Under EU Quality Schemes
Food Safety, Production Modernisation and Origin Link under EU Quality Schemes. A case study on Food Safety and Production Modernisation role and their interference with the origin link of quality scheme cheese products originating from Greece, Italy and United Kingdom. Papadopoulou Maria September 2015-June 2017 Law and Governance Group (LAW) i | P a g e Acknowledgments First and foremost, I would like to thank my MSc thesis first supervisor, Dr. Mrs. Hanna Schebesta, for her valuable insights, support and understanding during the whole project, from the very first moment that I shyly delineated the idea for this project in my mind till the completion of the present paper one and a half years later. I would also like to express my grateful regards to my MSc thesis second supervisor, Dr. Mr. Dirk Roep, that it was under his course “Origin Food” in spring of 2015 that I first came up with the idea of writing for the interactions of food safety and origin foods and who corresponded so positively to my call to be my second supervisor and who supported me with his knowledge on origin foods and rural sociology, scientific fields unknown to me till recently. Many thanks to all colleagues of Law & Governance group of Wageningen University in 2015 that where happy and willing to discussed my concerns on the early steps of this project and that where present in both my Research proposal & Thesis presentation with their constructive remarks. Special thanks to MSc and PhD students of Law & Governance group in late 2015 that accompanied my research work in the Law & Governance group corridor in Leeuwenborgh building of Wageningen University. -
Eggs Butter Milk Bread from Our Fridge Pots Fermented
FRESH EGGS FROM OUR PINNEYS Free range eggs FRIDGE Smoked salmon 6 pack | £1.25 Local raw cream 114g | £5.50 Blackmore blue eggs 250ml | £1.65 Smoked salmon £2.50 Crème fraiche 227g | £9.95 Blackmore brown eggs 200g | £1.50 Smoked salmon paté £2.50 Ricotta £4.95 Quail eggs 250g | £2.00 Smoked fish paté £2.95 Mascapone £4.50 250g | £2.50 BUTTER Full fat soft cheese PALFREY Salted butter block 200g | £1.50 AND HALL Cottage cheese £2.00 Prices vary dependent 250g | £1.40 Unsalted butter block on weight £2.00 Cottage cheese with chives 250g | £1.40 Bungay raw butter Unsmoked back bacon Collier’s extra mature £4.50 £3 to £4 cheddar block Smoked back bacon 350g | £3.95 MILK £3 to £4 Collier’s extra mature Suffolk black back bacon Local semi skimmed milk cheddar bulk block £3 to £4 1 litre | £1.25 Approx. 1.25kg | £10.00 Smoked streaky bacon Local whole milk Mozzarella ball £3 to £4 1 litre | £1.25 £1.25 Suffolk black streaky bacon Buffalo mozzarella £3 to £4 BREAD £2.50 White farmhouse loaf Halloumi Small | £1.10 £2.95 Granary farmhouse loaf Small | £1.10 POTS Wholemeal farmhouse loaf Houmous Small | £1.10 250g | £2.50 White sliced loaf Taramasalata Large | £1.90 250g | £2.50 Granary sliced loaf Large | £1.90 FERMENTED Olive and oregano bread Kimchi £2.00 £4.95 Seeded cob Kraut £1.70 £4.50 THE ESSENTIALS BLACK DOG BUTTERWORTHS CAWSTON APIARIES TEA PRESS Oat and honey English breakfast -Apple juice Granola | £3.95 Teabags | £3.75 -Apple and elderflower Honey fruit and nut Earl grey -Apple and rhubarb juice Granola | £3.95 Teabags | £4.50 -Apple -
WINTER 2010 PUB FOOD Continued from Page 18
VOLUMEVOLUME XVI, XXVI, NUMBER NUMBER 4 1 FALL WINTER 2000 2010 Quarterly Publication of the Culinary Historians of Ann Arbor Episodes in African-American Food History Part 1 In this 1936 photo, Mississippi sharecropper Lonnie Fair and his family pray before having their meal. Fair’s landlord was the Delta and Pine Land Company, the largest plantation owner in the United States. (Alfred Eisenstaedt/ LIFE) REPAST VOLUME XXVI, NUMBER 1 WINTER 2010 PUB FOOD continued from page 18 Scheduled for our next issue: topping for the dish. As an argument ensued and quickly grew heated, Michael bashed his brother on the head with a shovel, and John threatened to retaliate by firebombing Michael’s Episodes in African-American apartment. The police were called in and arrested John Garvin, Food History Part 2 who pled guilty to disturbing the peace. He was fined £200 by District Judge Peter Ward, who also told the defendant that in his view, there is no need for tomatoes on a shepherd’s pie. Robert T. Dirks (Emeritus Professor of Anthropology, Illinois State University) For fear of inflaming similar passions, we hesitate to report presents a major analysis, “What Early the not-very-traditional Chicken Wings with a Variety of Dietary Studies of African Americans Tell Us Dipping Sauces [Jane and Herbert Kaufer], but these served to About Soul Foods” remind us how modern and foreign influences are impinging upon pub fare, as upon everything else these days. Leni A. Sorensen (African-American Hurry Up Please, It’s Time for Dessert Research Historian at Monticello, Charlottesville, VA) reviews Judith Carney’s British pubs are not well known for sweets, but that didn’t new book, In the Shadow of Slavery: Africa's stop us from indulging in some of the most famous desserts of Botanical Legacy in the Atlantic World the realm. -
Varieties of Cheese
Research Library Bulletins 4000 - Research Publications 1980 Varieties of cheese T A. Morris Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/bulletins Part of the Dairy Science Commons, and the Food Processing Commons Recommended Citation Morris, T A. (1980), Varieties of cheese. Department of Primary Industries and Regional Development, Western Australia, Perth. Bulletin 4066. This bulletin is brought to you for free and open access by the Research Publications at Research Library. It has been accepted for inclusion in Bulletins 4000 - by an authorized administrator of Research Library. For more information, please contact [email protected]. CA1 Department of Agriculture, Western Australia. BULLETIN 4066 AGDEX 416/80 Varieties of cheese by T. A. Morris Chief, Division of Dairying and Food Technology VARIETIES OF CHEESE by T. A. Morris Chief, Division of Dairying and Food Technology While Cheddar cheese is by far the main type as far RIPENED CHEESE English speaking countries concerned, it is only as are Cheese ripened by bacteria one of a large number of varieties of cheese which are becoming more universal in production and con- This group includes those cheeses in which most of sumption. In other than English speaking countries the ripening and flavour development is a result of the Cheddar cheese is almost unknown and yet the con- action of bacteria within the cheese. In considering sumption of cheese in some of these countries is very these cheeses it is found that they can be formed into much greater. two sub-groups on the basis of the presence or absence of round holes known as "eyes" in the cheese. -
Christmas Cheeses 2019 Order Form
CHRISTMAS CHEESES 2019 ORDER FORM FREE DELIVERY ON ORDERS OVER £40. Order by the 15th December to Guarantee your cheeses for Christmas. PRODUCT DESCRIPTION PRICE WEIGHT ORDER PRODUCT DESCRIPTION PRICE WEIGHT ORDER English comte-esque. Nutty, salty and tangy. Summerfields Alpine Brie de Meaux Traditional French Brie. Buttery undertones. £5.70 150g £6.40 200g Sharp with a pineapply tang, melts on the tongue 18 Mon Doddington Brie with Truffle French brie sandwiching powerful truffle flavour. and lingers. £5.55 150g £6.30 150g Keens Extra Mature Triple Cream French Brie, Soft and Buttery Creamy keens cheddar matured to 24 months. Delice de Burgoyne Cheddar £5.40 150g with a bloomy rind. £5.80 200g Buttery boozy, full flavoured Scottish cheddar, Isle of Mull Epoisses Soft cheese washed in brandy. Salty sweet flavour. not too sharp. £6.60 200g £4.95 150g Langres Marc au Soft cheese from the champagne region was in 180g Black Bomber Creamy, tangy and salty. A very satisfying cheddar. £5.20 200g £6.25 Champagne Marc au Champagne and brine. whole A creamy cheddar infused with vegetable ash to Trad melting cheese. Semi-firm richer in taste as Charcoal Cheddar Raclette Vin Blanc colour it black. £4.50 150g washed in white wine. £3.90 200g Creamy welsh red leicester. Nutty and sweet with a Red Storm Tallegio Ultimate Italian melting cheese. little crunchiness. £5.20 200g £4.00 150g English Gouda Method with a comte starter culture. English soft cheese made to Brie de Meaux style, Cornish Kern Baron Bigod Nutty and caramelly. £5.40 150g unpas. -
Cold: Hot: (V) Hummus with Feta & Piri Piri Chargrilled Chicken Wings Charred Flatbread Soldiers Spicy BBQ Glaze
Small Plates for grazing and sharing: £4.95 each or 3 for £14 Cold: Hot: (v) Hummus with Feta & Piri Piri Chargrilled Chicken Wings Charred flatbread soldiers Spicy BBQ glaze The Bridge ‘Hip Crisp’ and veggie Black pudding Bon bons platter Sautéed Chorizo, Grain mustard and apple Aioli, salsa and Chilli and BBQ dipping sauces mayonnaise (v) Marinated mixed olives Lamb Kofte Mint and lemon dressing Locally made Bread platter (v) Chargrilled Halloumi Oil and aged Balsamic vinegar Honey, chilli and lime dressing Starters Traditional ‘Cawl Cennin’ £6.50 Leek and potato soup with melted Caerphilly cheese topping (v) Breaded Pantysgawn Goat’s cheese £6.25 Breaded Pantysgawn goats cheese with mixed leaves and beetroot relish Taco Ty £7.50 Soft corn House taco of King prawns, chilli, ginger and spring onion, with salad, salsa & aioli. Chicken Liver and Welsh Penderyn Whisky pate £6.25 Crostini and apple chutney (vegan) Sweet potato and red lentil Dahl Croquettes £6.25 Chilli spiced mango sauce Pizzas – hand rolled Italian Dough base freshly baked in our wood fired oven The Welsh £12.50 Pulled slow cooked Lamb with leek and laverbread The Hawaiian £11.95 fresh baked ham and pineapple The Bridge Special £12.50 Rump steak, red onion and goat’s cheese (v) The Forager £10.95 Mixed mushrooms, spinach, red onion and balsamic glaze The Snowdon Dragon £11.50 Spicy Chorizo, Pepperoni, Padron peppers, red onion and chilli (v) Classic Margherita £10.50 The Smoky £11.95 Severn and Wye Valley Smoked salmon, dill cream cheese. Some dishes may contain allergens – please speak to your server for further information before ordering Main Courses: Roast rump of Welsh Mountain Lamb £18.50 Slow cooked pulled lamb croquette, spring onion and rosemary mash, Fresh vegetables, red wine jus. -
Cheese Shop Menu
stilton at the inn characteristics of stilton cheese Stilton has a soft, crumbly texture with beautifully marbled blue veins radiating throughout. Milder than Gorgonzola or Roquefort, it has a rich and mellow flavour with an intense aftertaste. It is creamy with a subtle, yeasty sweetness and nutty, salty finish that lingers on your palate. “…a rich and mellow flavour with an intense aftertaste.” Gluten free and made almost entirely from locally produced pasteurised cow’s milk, Stilton has clean flavours that are undiluted by fillers or preservatives. As the traditional recipe uses animal rennet, Stilton is sadly unsuitable for vegetarians. wine pairing We are delighted to present a wonderful selection of wines and ports to complement your chosen dish. Our personal recommendation for paring with Stilton is Waipara Hills Sauvignon Blanc from Marlborough, New Zealand. Alternatively, why not try Nederburg The Manor Cabernet Sauvignon from the Western Cape, South Africa? If you’re unsure which to choose, please ask a member of our team who will be happy to assist you. how stilton cheese is made Stilton cheese can only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire. Fresh, pasteurised milk is poured into a large open vat together with a blend of acid forming bacteria known as a starter culture, a milk-clotting agent such as rennet and Penicillium roqueforti – blue mould spores which give Stilton its famous veining. “…the curds are broken down into small pieces, salted and placed into moulding hoops.” The milk soon curdles after which it is cut, separated and left overnight for the whey to drain away.