If you love discovering the best of British produce and food innovation, make sure to mark your calendar for Wednesday, 25 February 2026. The Source Roadshow is at the Bath & West Showground in Shepton Mallet. The event promises to…
Recipe by Nick O’Halloran at Figurati Potato cake Carrot purée Cider sauce To serve Method Pork belly Pig cheeks Potato cake Carrot puree For the sauce To Serve
The agricultural sector in Extremadura and other southern and western Spanish regions is facing significant challenges due to adverse weather, including high rainfall. Yields are being affected by problems, including waterlogging causing root asphyxiation, frozen crops, and difficulties accessing fields.…
Four Seasons Fruiterers will be exhibiting on Stand B1 at the 2026 Source Roadshow. We will be joined on our stand by Dolcetti Ice Cream and Gruffles Ice Cream for Dogs. But not only that, Marco Pierre White of The…
January offers a variety of fruits that can elevate dishes and pair beautifully with other ingredients, as well as an array of seasonal vegetables and salad leaves that can transform your menus. Seasonal Fruits Blood OrangesBlood oranges, with their striking…
Recipe by Bertie Wright at Wells Farms Shop & Cafe Ingredients Method: Melt the butter in a large, heavy-based pot over medium-low heat. Add the celeriac, leek, potato, garlic, onion & thyme, season generously, and gently sweat the vegetables until…
Recipe by Tom Conway For this recipe it’s best to speak with the butcher to get the veal shin sliced through the bone, I only use 8-12-month-old male calves which are a byproduct of the dairy industry. If you can’t…
Thanks to Chef Hywel Jones and the team at Lucknam Park Hotel & Spa for sending across this short video. Hywel Jones is Executive Chef for Michelin-starred Restaurant Hywel Jones by Lucknam Park. In 2025, Hywel Jones retained its Michelin…
Recipe by Ashleigh Farrand at The Kingham Plough Ingredients Coconut Dacquoise Chocolate Ganache Glaze Feuilletine base Coconut Mousse Salted caramel Coconut sorbet Method For the chocolate dacquoise For the chocolate ganache Assembly Once the sponge and ganache are made, line…
Back in June, Four Seasons Fruiterers were the lead sponsor at the Hospitality Action annual South West Polo Day at Beaufort Polo Club. It was a spectacular occasion that brought together the very best of our industry – chefs, suppliers,…