SO GOOD they make you feel retro.🌼 Get Marco Pierre White’s brand new RETRO fries on your menu now! 6mm, 9mm and 12mm skin off fries now available. These are exclusive to Four Seasons so order now and don’t miss out. Order using our online web shop or call 01793
Franco is in Italy visiting the incredible olives that go into the olive oil we supply here at Four Seasons! It was great the visit the over 1000 acre plantation and get a taste for how the olive oil is made. We love to see what goes on behind the
We work with some of the best chefs, growers and producers in the country... in fact, the world! Are you looking to elevate your menus and raise your culinary game? Get in touch with our team: 01793 683299 / enquiries@fsfruit.co.uk https://youtu.be/i6stjFPTybE?feature=shared
Introducing Marco Pierre White’s RETRO fries! Available in 6mm, 9mm & 12mm skin off fries, all absolutely delicious and a must on your next order, the man said it himself!! It’s a UK exclusive and we are the first wholesaler to stock these so don’t miss out. Order now using
Something a bit different for you today. We recently began sponsoring the very talented @ella.gibson_archery who is a 3rd time, UK, female, compound archery champion! We met with her and tested out her shooting skills by getting her to shoot some of our produce, ranging from a watermelon all the
Recently we headed out to Cackleberry Farm to catch up with Paddy after our winter visit, and this time we had a special guest - the fabulous Ashleigh Farrand from The Kingham Plough! We talk birds, flavour, artificially coloured yolks and of course Four Seasons Fruiterers. You won't want to
The festive season will soon be upon us, and at Four Seasons Fruiterers we're excited to introduce our brand-new range of Christmas products, specially curated for you. Featured in our latest Christmas brochure, these exclusive offerings are designed to elevate your festive menus and create delightful dining experiences. From flavour-packed
As the vibrant summer days transition into the cooler embrace of autumn, September brings with it a delightful array of fruits in season across the UK. This month is an exciting opportunity to explore the rich flavours and versatility of British fruits that are ready to shine on menus. At
This crème anglaise mix from Essential Cuisine is so versatile that it can be used to create a range of quality desserts you’ll be proud to put your name to. Here, Gary from Essential Cuisine shows us how easy it is to make the Crème Anglaise, how to transform this
Step into the magical world of Giffords Circus with us as we take a peak behind the scenes with Head Chef, Eva Maddison and Tour Manager/singer, Mikey. We delve into what makes Giffords such a popular attraction for generations of families, and discuss what diners can expect at Circus Sauce.
We have Wild Wood Ear Mushrooms in stock now! They bring elegant depth to dishes with their gently earthy flavour, subtle smokiness, and uniquely crunchy texture. Wood ear mushrooms don’t just play a supporting role, they elevate a plate with their visual appeal and fantastic texture! Limited stock, once they’re
Four Seasons Meets - Oakchurch! Join us as we take a walking tour at Oakchurch, one of our strawberry, raspberry and cherry growers. We take a look at the growing process, right the way through to packaging and distribution, with the main man himself, Jeremy. To enquire about pricing or
A UK seasonal first! Chefs, this a rare opportunity to get your hands on the very first of the UK purple broccoli harvest and supply is limited. Unlike most, this beauty holds its vivid colour when cooked, making it a stunning addition to any plate. Flavour-wise, its delicate yet nutty,
Today, Jon from Essential Cuisine shows us how versatile, and easy, their Signature Range Beef Jus is to use. This is a rich and meaty jus crafted with natural ingredients, containing naturally occurring gelatine for a full-bodied flavour. Perfect as a finished ingredient or as a base to add your
Four Seasons Meets - Hobbs House Bakery! We recently had the pleasure of visiting the Hobbs House Bakery to see how they make all the fantastic products that we offer here at Four Seasons. Henry showed us around and explains everything from ingredients, the baking process and what goes in
Today we have Robin from Essential Cuisine using their Asian range of aromatic and miso pastes to create a prawn Alaska. We stock a full range of Essential Cuisine stocks, sauces, pastes and jus, so get in touch for pricing or talk to your account manager about adding these products
In light of the recent heatwaves impacting agriculture across the UK, be alert to potential challenges in vegetable supply, particularly broccoli. Farmers in the driest regions are reporting staggering yield reductions—some as high as 50%. This alarming trend stems from drought conditions, which not only hinder crop output but also
It's a hot start to the day for the boss as he showcases a selection of the English-grown chillis in stock now at Four Seasons. We have Jalapeños, Bird's Eye, Naga and Scotch Bonnets. And much to Franco's dismay, we always taste-test here at Four Seasons! We've checked on him
Today we have Jon from Essential Cuisine blending two of their fantastic products to create a lobster Hollandaise sauce to serve over an Eggs Royale. We stock a large range of products from Essential Cuisine, including the ones featured in this video - for more information or for pricing, get
Franco is back and better than ever with some incredible produce! We have a beautiful array of English Plums. The beautiful, sweet Victoria Plum, the slightly sharper but just as beautiful Damson Plum and the gorgeous English Yellow Plum which has a lovely delicate, sweet texture. The season isn’t long
Today Sam creates two gorgeous dishes using our muscat pumpkin. First up we have BBQ prawn with grapefruit and pumpkin, and for his 2nd dish he prepares a seared duck breast with a duck leg faggot, a pumpkin and miso purée and a pumpkin fondant with some pumpkin seeds. Aside
As we reflect on the past 12 months, it’s evident that because of the UK’s unique weather there are a host of challenges facing UK crops right now and taking a toll on our agricultural sector. From unpredictable frost to unrelenting rainfall and fluctuating temperatures, the challenges facing certain crops
Bold, earthy and slightly peppery, red mooli brings a crisp bite when raw and turns beautifully tender and mellow when cooked. Its vibrant colour adds flair to any dish. It goes perfectly in stir-fries, curries and roasted vegetable platters. Shred into salads or pickle it for a tangy crunch. Get
Marco... with some very, very special green things! https://youtube.com/shorts/lBs-kPUrXVc
