Today we talk about the benefits of using local produce on your menu. The right ingredients can play the lead role in creating mouth-watering dishes that linger in our memory long after the meal is over. As consumers grow increasingly aware of the impact of their food choices on their
The Unique Vegetable Called Puntarelle: A Closer Look When you think of Italian cuisine, pasta dishes or pizza might spring to mind. However, the country is also home to a unique vegetable that's worth exploring - puntarelle. This lesser-known wonder has been creating ripples in the culinary world for its
Using some of the first of the season local forced rhubarb, Daniel creates an elegant, light and refreshing deconstructed rhubarb crumble, with a lemon posset and pistachios. To order any of the ingredients featured, call our team on 01793 683299 or email orders@fsfruit.co.uk
One strategy that is becoming increasingly popular across the UK is focusing on the benefits of serving seasonal produce. As a restaurant, hotel or pub owner, you’re always looking for ways to offer the best experience to your customers. Incorporating seasonal fruits and vegetables into your cuisine is an effective
In January, we held our inaugral chef event with a chef masterclass from the one and only Marco Pierre White, TV and Michelin star chef Daniel Galmiche, our friends from Essential Cuisine and a product showcase from Valey Smokehouse. The event, held at Foodworks Cookery School in the Cotswolds, is
We work with hundreds of suppliers, from local farmers and producers, to specialist growers and suppliers from around the world. Each has been carefully chosen based on the quality of their products, and we're pretty strict when it comes to quality! Get in touch with us today to find out
The birth of the 2023 EU farmer strikes can be traced back to various underlying disputes between farmers and the government. Central to the argument was the introduction of new agricultural policies that weren't well received by the farming community. Among the contentious policies were cuts to subsidies that previously
A fresh and crunchy fennel and blood orange salad and the perfect accompaniment to fish like sea bass or sea bream, or even shellfish. Grated nice and thin and mixed with blood orange segments and a finished with a touch of lime. To order any of the ingredients featured, call
Callebaut Callets - 2.5kg Milk / Dark / Dark 70% / White£26.00 Ruby / Caramel£35.00 Boiron Fruit Purées All 1kg Strawberry - £12.00Passion Fruit - £15.00Raspberry - £17.00 Black Winter (Perigord) TrufflesTuber Melanosporum Grade AA £1.09 per gramMinimum 50grm Macaroons 36 Per case £16.00 Crème Brûlée - 1ltr £6.20 Panna
February offers a rich and vibrant variety of seasonal vegetables. Bursting with flavour and texture, February’s bounty brings a colourful array of root vegetables, brassicas, alliums, and beetroots to the fore. Here, we’re shining the seasonal veggie spotlight on what’s in for February. Root Vegetables As we venture into February,
As the last frost of winter makes its appearance and the air slowly starts to warm up, the UK welcomes a burst of freshness in its bounty of seasonal fruit in February. February might seem bleak, but there’s a myriad of delicious and nutritious fruits waiting to be discovered and
Amidst the labyrinth of political debates and discussions, one critical aspect of Brexit is finally coming to light: the impact on our tables. The post-Brexit controls on food will usher in higher food prices due to the surge in food checks at the border. Something that will send shockwaves through
It's a very exciting day here at Four Seasons as we hold our first Chef Masterclass event at Foodworks Cookery School. We have the Essential Cuisine boys cooking a 4-course tasting menu featuring some of the fabulous Essential Cuisine product range. Followed by masterclasses by Marco Pierre White and Daniel
A beautiful accompaniment for fish like salmon, sea bass, sea bream or red mullet, and also pork, Daniel prepares pan-roasted fennel with a blood orange glaze. To order any of the ingredients featured, call our team on 01793 683299 or email orders@fsfruit.co.uk
The finest pepper in India, and arguably the world, is Wayanad pepper. Grown in the Wayanad plateau in Kerala, India, it's particularly aromatic and spicy and releases fresh and fruity notes with a slightly citrus flavour. In this episode, Chef Daniel uses Wayanad pepper and fresh red chillis with poached
We're back in Daniel's country kitchen recording the first episodes of 2024 in our video series 'Cooking with Chef Daniel Galmiche'. Today, we're creating three dishes, two of which use the much underused fennel and one dish with some beautiful Italian red pears. Coming soon. If you haven't seen this
Most of our customers come to us for the quality, and the extent of our range of fresh produce. It's then they realise just how many other products we sell! Our range of dry and ambient products has grown massively the past few years, with over 10,000 products in stock
Our beautiful fresh produce arrives daily, some from local growers, a range from other UK growers, and seasonal produce from growers around the globe.Everything we sell can be traced back to source, and it's always of the highest quality.If you're looking for a new supplier, then get in touch.01793 683299
Four Seasons are hiring! Due to our continued expansion, we're looking for more customer service staff to join our existing, growing team. You'll already have some experience, a great attitude, and a strong work ethic. Experience in the food industry would be beneficial, but not essential. For more information, including
Medjoul dates are known as the 'King of Dates' due to their size and rich caramel succulence. In this episode, Chef Daniel combines them with clementines to make a beautiful Clementine and Tarragon Gâteau with Candied Clementine. The sponge is super light and moist with a delicate flavour of tarragon
As a classic Autumn ingredient, chestnuts really are delicious when roasted over an open fire! But you can do so much more with them - they can be puréed, deep-fried, or candied, and they are suitable for both sweet and savoury dishes. In our latest episode, Chef Daniel chooses to
Last Thursday, we published a potato update to highlight the state of supply and the quality of the current potato crop. If you missed it, you can see it here. Farmers are struggling with one of the toughest harvests on record. Water-logged farms and a thoroughly wet Autumn, means we
This year we've had the great pleasure of working with some top chefs. In recent weeks you may have seen our posts about Marco Pierre White, and Pierre Koffmann, but our first was Daniel Galmiche. Working in Michelin Star establishments around the world from the highly acclaimed Le Gavroche under
